The BEST Chicken Pot Pie Recipe

a white plate with a slice of chicken pot pie next to a used serving spoon and an almost full pie

4.94 from 15 votes

This is the BEST Homemade Chicken Pot Pie recipe ever with a flaky crust, chunks of chicken, and rich gravy with veggies. It's a meal that gets requested over and over at our house, especially for Sunday dinner. Pot pie is also a great way to use up leftover chicken or turkey after the holidays.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American

Servings: servings

Calories: 480kcal

Author: Amy Nash

Ingredients

1 unbaked pie crust,
4 Tablespoons salted butter
3 celery stalks, finely diced
3 medium carrots, peeled and finely diced
1 large yellow onion, finely diced
½ cup frozen peas
2 cups cooked chicken, chopped into bite-size pieces
¼ cup all-purpose flour
2 cups chicken broth
1 teaspoon chicken bouillon
1 cup heavy cream
1 teaspoon ground thyme
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large egg, beaten with 1 teaspoon water

Instructions

Make pie crust and place in fridge to chill while preparing the filling.
Preheat oven to 400°F.
In a large pot or Dutch oven, melt butter over medium heat. Add the celery, carrots, onion, and peas and cook, stirring frequently, until the vegetables start to soften and turn translucent, about 4-5 minutes.
Stir in the chopped chicken, then sprinkle the flour evenly over the filling mixture and stir to combine. Cook and stir for 2 minutes.
Pour the chicken broth over the chicken and vegetable filling mixture, stirring constantly so there are no lumps of flour remaining. Stir in chicken bouillon.
Add the cream and stir to combine. Reduce heat to low and cook for 4-5 minutes until thickened slightly.
Add thyme, salt, and pepper and stir to combine. Taste and adjust seasoning as needed, then pour filling into a deep pie plate or casserole dish.
Roll out crust on a lightly floured surface and gently lay on top of the filling. Cut small slits in the top for the pie to vent while it bakes. Press the crust into the sides of the dish to seal, then brush with the egg wash.
Bake for 30-40 minutes until the crust is golden brown and the filling is hot and bubbly. Cool for 10-15 minutes before serving.

Notes

Both the crust and the filling can be made ahead. Make them separately and chill the filling completely before assembling and freezing the unbaked pie. Or make both parts the night before and assemble the pie and the crust right before baking.

Recipe from the cookbook "The Pioneer Woman Cooks" by Ree Drummond.

Nutrition