A homemade chicken pot pie filled with chicken, onion, carrots, celery and peas. The crust is buttery, flaky and only takes 5 minutes to make! The filling is a creamy and savory thick chicken broth.
This recipe is from my winter recipes category, there are so many yummy cozy dinner and dessert recipes in there.
Chicken pot pie is one my favorite things to make once the weather starts changing and cooling off!
If I had to describe this pot pie to someone I would say it tastes pretty close to a marie callender’s chicken pot pie, but a better, homemade version, with extra vegetables and more flavor.
There is only a top crust. Under the crust is chicken, carrots, celery, onion, peas and a savory chicken
I used to be so intimidated by making a a pie crust, maybe because it always seemed like there were ten thousand steps. But I promise you, this is so easy.
How The Pie Crust From Scratch
This homemade crust is so quick and easy you will never want to buy a pie crust again.
A few simple ingredients, 5 minutes and a rolling pin is all you need to make this recipe.
It starts with combining all purpose flour, pieces of diced cold butter, salt and baking powder. Use your hands to mix this all together in a bowl, until there aren’t any big chunks of better left.
Then, add the cold water, half at first, mix it together then the remaining half. You’ll want to end up with a ball form, flat on top.
You can watch the video or use the step by step pictures to help guide you.
When you have those extra minutes there is nothing like a buttery homemade crust to top off your pot pie.
What ingredients do you need to make chicken pot pie?
You’ll find that most of the ingredient, you have already in your fridge, freezer and pantry!
- cooked chicken – cook up some chicken in your instant pot, use leftover, grab a rotisserie chicken from the store, whatever you want to use
- butter – I always like using salted butter, the butter in this recipe helps to make up the roux, and is what we saute the vegetables in
- onion – sweet yellow onions are my number one pick but any variety will work, just not a red onion
- celery – two stalks of celery
- carrots – a rough chop of two carrots
- thyme – I opt for fresh thyme, dried can work as well, but just a tiny tiny pinch a little goes a long way. If you don’t have any thyme, just leave it out.
- chicken bouillon – okay, if you make many of my recipes you know I’m a huge fan of this stuff like in the world’s best beef stroganoff, freezer friendly chicken tortilla soup and this homemade chicken noodle soup. But it’s like a soup base paste and you can buy it at the grocery store or Costo in the soup aisle, it’s the best.
- chicken broth – makes up the savory filling, I like the low sodium kind
- half and half – this gives it all its creamy deliciousness
- frozen peas – a half cup
- salt and pepper – for seasoning
- egg – the egg is for the egg wash you’ll need to make, you brush it over the pie crust and it gives it a nice golden sheen
You’ll also need ingredients to make the crust, flour, cold butter, salt, baking powder and cold water.
If you don’t have fresh carrots, celery and onion you could even opt for a frozen bag. That in case of emergency bag we all stash in the deep freezer, just in case.
How To Make Homemade Chicken Pot Pie
If you are visual, like I am, then this how to guide will be useful! You can also watch the video for how to make it.
- Are there any crust substitutions I can use? Always. You could use a store bought pie crust (the kind you just roll out), you could also use puff pastry, it will be light airy and puffy. With both of these you’ll still want to use the egg wash on top prior to baking, and cut holes for venting.
- What can I use for cooked chicken? The recipe calls for cooked chicken because it’s however you want it prepared. A lot of the time I’ll use leftover chicken from a store bought rotisserie chicken. Using an instant pot to cook the chicken, boiling chicken or baking it are all options you could do.
- Can I make this gluten free? You’ll need a gluten free pie crust. And you can sub out the flour used for thickening, with corn starch. Corn starch is a more powerful thickening agent, so you’ll need less, 2 tbsp should be enough.
- How long does it take to make? It takes 20 minutes to prep and 35 minutes to bake.
Favorite Cozy Dinner Recipes
- World’s Best Beef Stroganoff – this is the most popular recipe on Modern Crumb
- Four Cheese Creamy Homemade Baked Mac and Cheese – a house favorite
- Ground Turkey Meatballs and Pasta – a lighter approach to a traditional meatball recipe but you wouldn’t know the difference
- Red Wine Braised Short Ribs – made with carrots and gouda mashed potatoes
- Olive Garden Zuppa Toscana Soup – five star reviews love this recipe
- 2 c cooked chicken, cubed
- 3 tbsp butter
- 1 onion, diced (a heaping cup)
- 2 celery stalks, chopped
- 2 carrots, chopped
- Pinch of fresh or dry thyme
- 1/4 c flour
- 1 tsp chicken better than bouillon
- 2 c chicken broth
- 1/2 c half and half
- 1/2 c frozen peas
- 3/4 tsp kosher salt, plus more if needed
- 1 egg
- 1 tbsp water
- 1 1/2 c flour
- 4 oz cold butter, diced
- 1/2 tsp salt
- 1/2 tsp baking powder
- 5-7 tbsp cold water
- Preheat oven to 375
- To make the crust combine the flour, cold butter, salt and baking powder until there are no large chunks
- Pour in half the cold water, mix and pour in the remaining
- Shape into a bowl, flatten with the palm of your hand
- On a flour dusted surface, use a rolling pin to roll out the dough to a circle, just larger than the pie dish you’ll be using, set aside in the fridge until later
- Melt the butter in a large sauté pan over medium heat
- Stir in the onion, celery, carrots and thyme
- Sauté for 5 minutes
- Stir in the flour, cook for 1 minute
- Whisk in the chicken broth, chicken bouillon and half and half, bringing to a low rolling boil until it has thickened
- Reduce heat to low and add in the chicken, frozen peas, salt and few pinches of pepper
- Pour the chicken pot pie filling into a pie dish
- Place the crust over the filling and press the edges down
- Combine the egg and water, brush it onto the chicken pot pie
- Use a a knife to make a few slits on the top of the crust for venting
- Bake 35-40 minutes, the crust should be golden brown and the filling should be bubbling
- Remove from the oven and let rest 20 minutes before serving
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 104mgSodium: 878mgCarbohydrates: 26gFiber: 2gSugar: 3gProtein: 14g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Did you make this recipe? Please leave your review in the comments below!
This recipe was originally published on 12/04/2018.