Easy Homemade Chicken Pot Pie

Busy weeknights call for comfort food, like chicken pot pie. This savory dish is perfect for anyone who loves classic, creamy chicken and veggies.

It’s so good, you won’t believe how easy it is to put together!

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Perfect fall comfort food – chicken pot pie

If you are using fresh chicken, just cook it prior to following this recipe. And be sure to save the bones to make your own bone broth!

I recommend making the homemade pie crust for this recipe. It tastes so much better than store-bought pie crust and is so much healthier for you too!

Ingredients

Just a few basic pantry staple ingredients are all you’ll need for this perfect comfort food. Here’s what you’ll need:

• chicken – this is a great use for leftover or rotisserie chicken. It’s also my favorite way to use up leftover turkey after Thanksgiving!
• carrots
• chicken broth or homemade bone broth
• onion
• potato
• fresh or frozen peas (frozen mixed veggies will also work if that’s all you have on hand)
• butter
• all-purpose flour
• salt & pepper to taste

When making this recipe, cut the potatoes fairly small and as close to uniform as possible. This will help them cook faster and more evenly.

Ingredients for the homemade pie crust:

• all-purpose flour
• cold butter
• cold water (more or less will be needed depending on type of flour you use)

Note: I usually use a food processor to save time and add the water in about a tablespoon at at time towards the end.

Using a food processor saves a lot of time and makes this process a lot easier.

I also like to use a quiche dish for this recipe. Here’s one similar to what I used. A deep dish pie pan also works well for this.

Instructions

Add a drizzle of olive oil to a large skillet over medium-high heat.

Add the onions and carrots to preheated skillet and sauté until onions are slightly translucent. Create a little well in the middle of the vegetables and add butter to melt.

Stir in flour until well combined. 

Slowly add in bone broth and mix well. Then stir in the chicken, potatoes, and peas. The mixture should resemble a thick gravy. Salt and pepper to taste.

Add flour to a large bowl or food processor (be careful not to over work the dough if using this method). Cut in butter until mixture resembles coarse crumbs.

If you’re not using a food processor, use a pastry cutter or by hand to work the butter into the flour.

Then add the water 1/4 cup at a time. Once you get to the last 1/4 add in slowly until you make a rough dough ball.

Once you have your dough formed, divide it in half.

Take one half, generously flour your countertop, and rolling pin. Roll it out slightly larger than the diameter of your pie pan. I like to use a deep dish pie pan.

Add your chicken pot pie filling. Roll out second half of dough and add to top of the pot pie.

Crimp the edges and cut slits or an “X” in the top of the crust. The small slits will help the air to escape out the top.

Optional: add foil or a pie shield around the edges of crust for at least the first half of baking to prevent burning the crust. I usually keep it on until the last 10-15 minutes of baking.

Bake in preheated 425 degree oven for approximately 30-40 minutes or until crust is a nice golden brown and baked through.

Allow to cool slightly before cutting. Serve & enjoy! (scroll for an easy recipe print out!)

How to store leftovers

If you have leftover chicken pot pie, you can store it in an airtight container in the refrigerator for up to 4 days. Simply add to baking dish and preheated oven at 350 degrees F until warmed through.

Homemade Chicken Pot Pie

This deliciously savory chicken pot pie recipe is made with carrots, peas, onion, bone broth and seasonings, and is sure to be a comforting dinner-time favorite.

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Rate

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Author Mary Woita

Servings 6

Calories: 342kcal

Equipment

• Deep Dish Pie Pan
• Rolling Pin
• Food Processor
• Measuring Spoons
• Measuring cups
• Cast Iron Skillet

Ingredients

• 1 ½ cups cooked chicken shredded or cubed
• 2 medium carrots sliced
• 2 cups bone broth or chicken broth
• 1 medium onion chopped
• 1 medium potato chopped (but not too large so they cook quickly)
• ⅓ cup fresh or frozen peas
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• salt & pepper to taste

Ingredients for the homemade pie crust:

• 2 ½ cups all-purpose flour
• 10 tablespoons butter
• ¾ cups cold water more or less depending on type of flour you use
• ½ teaspoon sea salt

Instructions

• Lightly grease skillet with olive oil to sauté vegetables. Add onions and carrots to skillet and sauté until onions are slightly translucent. Create a little well in the middle of the vegetables and add butter to melt. Stir in flour until well combined. 
• Slowly add in bone broth and mix well. Then stir in the chicken, potatoes, and peas. The mixture should resemble a thick gravy. Salt and pepper to taste. Preheat oven to 425° F and begin making the pie crust.
• Add flour to a large bowl or food processor (be careful not to over work the dough if using this method). Cut in butter until mixture resembles coarse crumbs. Then add the water 1/4 cup at a time. Once you get to the last 1/4 add in slowly until you make a rough dough ball. I usually use a food processor to save time and add the water in about a tablespoon at at time towards the end.
• Once you have your dough formed, divide it in half. Take one half, generously flour your countertop, and rolling pin. Roll it out slightly larger than the diameter of your pie pan. I use a general 9 inch pan. A deep dish also works well for this.
• Add your chicken pot pie filling. Roll out second half of dough and add to top of the pot pie. Crimp the edges and cut slits or an X in the top of the crust.
• Bake in a 425° F oven for 35-40 minutes until dough is golden brown and baked through.

Notes

When making this recipe, cut the carrots and potatoes fairly small and as close to uniform as possible. This will help them cook faster and more evenly.

I usually use a food processor to save time and add the water in about a tablespoon at at time towards the end. If you don’t have a food processor, you could use a pastry cutter or your hands to work the butter into the flour mixture. 

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