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Homemade Chicken Pot Pie

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: carrots, celery, chicken, chicken pot pie, peas, pie crust
Author: Tara Moore



  • 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
  • pepper
  • 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