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4.53 from 17 votes

Chicken Pot Pie Recipe

You have to try this homemade Chicken Pot Pie recipe! Pure comfort food that tastes as good as it looks. A rich and creamy chicken filling, nestled under a flaky crust - so good!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Servings: 8
Author: Becky Hardin

Equipment

  • Dutch Oven
  • Pie Pan

Ingredients

  • ½ cup unsalted butter 1 stick
  • 1 onion diced
  • 3 cloves garlic minced
  • ¾ cup all-purpose flour
  • 3 cups low sodium chicken broth
  • ¼ cup heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 cups shredded cooked chicken
  • 2 cups frozen mixed vegetables thawed
  • 2 tablespoons chopped fresh parsley
  • 2 refrigerated pie crusts
  • 1 large egg
  • 1 tablespoon water

Instructions

  • Preheat oven to 400°F. Set aside a pie plate.
  • Melt the butter in a large pot or Dutch oven set over medium heat.
    ½ cup unsalted butter
  • Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
    1 onion, 3 cloves garlic
    onions and garlic in a white dutch oven.
  • Stir in the flour and cook until golden, stirring constantly. Gradually whisk in the chicken broth. Bring to a boil, reduce to a simmer, and cook, stirring frequently, until thickened, about 5 minutes.
    ¾ cup all-purpose flour, 3 cups low sodium chicken broth
    chicken pot pie filling base in a white dutch oven.
  • Add the cream, thyme, salt, pepper, chicken, vegetables, and parsley. Stir well.
    ¼ cup heavy cream, 1 teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 3 cups shredded cooked chicken, 2 cups frozen mixed vegetables, 2 tablespoons chopped fresh parsley
    chicken pot pie filling in a white dutch oven.
  • Place the first pie crust in the bottom of the pie pan. Spoon in the filling and top with the second pie crust.
    2 refrigerated pie crusts
    chicken pot pie on pie crust in a white pie pan.
  • Trim and crimp the edges.
  • In a small bowl, whisk the egg and water together. Brush the egg wash on top of the pie crust and cut a few slits in the top of the pie.
    1 large egg, 1 tablespoon water
  • Place the pie in the oven and reduce the heat to 375°F.
  • Bake for 45 minutes or until the crust is golden and crisp.
    cooked chicken pot pie in a white pie pan.
  • Let cool for 10-15 minutes before slicing.

Video

Notes

  • Chicken: Instead of chicken, use an equal amount of shredded or cubed cooked turkey - a delicious way to use Thanksgiving leftovers!
  • Veggies: Use 2 cups of diced fresh vegetables in place of frozen veggies. Feel free to use the veggies of your choice for more variation. I like broccoli and pearl onions!
Storage: Store pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 511kcal | Carbohydrates: 39g | Protein: 22g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 420mg | Potassium: 397mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2916IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 3mg