Homemade Chicken Pot pie is one of my favorite meals. I never used to like chicken pot pie, but that was before I started making it from scratch. Shredded chicken, peas, carrots, celery, onion, seasonings, broth, cream all loaded into a flaky pie crust. This is such a comfort meal that I will never get tired of.
Homemade chicken pot pie ingredients
Chicken – Shredded chicken. I like to cook 2 chicken breasts in the crockpot earlier in the day before making this, but you can also use a rotisserie chicken.
Vegetables – Peas, carrots, celery, potatoes, onions, and carrots
Spices – Salt, pepper, thyme, garlic
Pie crust – Flour, salt, water, butter
Chicken broth – or chicken bone broth is what I like to use for a healthier broth.
Heavy cream
How to make
Step 1: Make your pie crust. Follow instructions in recipe card below for this.
Step 2: Make your shredded chicken by cooking 2 chicken breasts in a crock pot 4 hours before making this dinner. Cook on low for 4 hours and use a hand mixer to shred the chicken right in the crock pot bowl. This method is so easy.
Step 3: Cut up all your vegetables and have those ready. Add butter to a pan over medium heat and once melted add in the raw cut up vegetables and cook for about 8 minutes or until soft. Add minced garlic
Step 4: Sprinkle flour over vegetables and cook for one more minute. Add in chicken broth and stir. Add in thyme and heavy cream.
Step 5: Add shredded chicken and frozen peas. Sprinkle salt and pepper over top and mix well. You may need to add more salt. Taste it now and see.
Step 6: Preheat oven to 400°. Start rolling out your pie dough. If it’s been in the refrigerator for more than 2 hours let it sit on the counter for 10 minutes before rolling it out so it’s easier. Roll it out to 2-3 inches larger than the diameter of your pie dish. Line your pie dish with it. Fill the pie dish with the chicken pot pie filling. Roll out other pie dough and layer it on top of the filling. Trim edges and crimp. Slice 3 holes in the pie dough and bake for 40-45 minutes.
Variations and ideas
Another way I like to enjoy chicken pot pie is by making the filling and using it as a “gravy” and pouring it over biscuits for a chicken pot pie and biscuits. It’s soooo good. Especially if you use my honey spelt biscuit recipe.
Use my spelt flour pie crust recipe for this instead for a healthier alternative.
With the excess pie crust trimmings, roll it out, add jam to one side, fold it over and crimp edges with a fork, bake for 20ish minutes and you have yourself a little dessert.
Homemade chicken pot pie
Ingredients
Equipment
Method
- To a bowl or food processor add the flour, cut up cold butter, and salt. Pulse a few times in food processor. OR cut in with a pastry cutter until the butter is in chickpea sized pieces.
- Add in water to the mixture a little bit at a time until it comes together. use hands to incorporate everything together and form into 2 separate pieces. Shape each piece into a flat circle, cover in plastic wrap and refrigerate for at least 1 hour.
- Make the shredded chicken by placing 2 chicken breasts into a crock pot 3 hours before making the rest of the filling. Cook on low for 3 hours. Once the chicken is done shred it right in the crock pot with a hand mixer. Don't remove liquid before shredding.
- To a large pan over medium heat melt butter then add your cut up raw vegetables and cook for 10-12 minutes until they are softened. Then add in garlic. Add a sprinkle of salt and pepper.4 tbsp salted or unsalted butter
- Sprinkle flour over the vegetables and cook for 1 more minute coating the vegetables. Add chicken broth, mix with vegetables. Add in thyme and heavy cream. Reduce heat to medium low and cook for a few more minutes.1/4 cup all purpose flour, 1 1/2 cups Chicken broth or bone broth, 1 tsp dried thyme, 1/4 cup heavy cream
- Stir in cooked, shredded chicken and frozen peas. Add in the salt and pepper. You may want a little more salt so taste and see.2 cups Shredded chicken , 1/2 cup frozen peas, 1 tsp salt, 1/2 tsp black pepper
- Preheat oven to 400°
- Turn off the heat and start rolling out your pie crust on a heavily floured surface. Keep both sides floured while rolling and flip dough every couple of rolls. Roll to 1/4" thick. Place one of the crusts on the bottom of your pie dish. Add pot pie filling. Then place the other rolled out pie crust on top of the filling. Trim excess off edges, add the egg wash if desired and cut 3 slits in the top of the pie crust to let steam escape.
- Bake for 40-45 minutes.
Looks amazing, can’t wait to try it.
I made this today. It came out perfectly. So delicious! Thank you for this recipe.
I’m so glad you liked it! You’re welcome