Delicious Homemade Chicken Pot Pie Recipe

This easy chicken pot pie recipe is made entirely from scratch! It is a household favorite and has been in the family for years. A flaky pie crust paired with a creamy chicken and vegetable filling makes for a well-rounded comfort meal. 

I’ve made many different variations of this comfort food depending on what I have in stock in the fridge, pantry, and freezer. I make it a variety of ways, and I do not think my family minds getting to test out the new pies. 

Besides being a well-rounded meal with protein, carbs, and veggies it is also a one-pot meal which means I am not doing a lot of dishes after dinner. A win for me! 

This traditional chicken pot pie is always on my meal prep list when making freezer meals pre-baby. We have baby #4 on the way and I love making these pies to make it the smoothest transition to a family of 6 possible. 

Let’s dive into making this homemade chicken pot pie recipe! 

Tips For Making A Delicious Homemade Chicken Pot Pie Recipe:

1. Buy frozen carrots, frozen peas, and corn for an easy no chop way to prep quickly
2. Pre-cook your chicken breasts ahead of time or use a rotisserie chicken from the store for another quick meal prep tip.
3. The homemade pie crust makes the recipe great. Don’t bypass a delicious homemade crust! 

Tools You Will Need

• Pie plate
• Pastry cutter
• Large saucepan
• Large glass bowl
• Rolling Pin
• Measuring Cups + Spoons

Ingredients To Make This Classic Chicken Pot Pie Recipe

For The Pie Dough: 1 Cup Crisco (Butter Flavor)

2 Cups All-Purpose Unbleached Flour

For the egg wash: 1 Egg, 3 Tbsp. Vinegar, ¼ cup Water, and 2 tsp. Salt

For The Creamy Gravy:

• 4 cups Chicken stock or chicken broth
• 8 Tbsp. Butter
• A touch of flour: 4 Tbsp. 

Ingredients For The Pot Pie Filling

• Fresh whole chicken (or Rotisserie Chicken)
• You could even use leftover turkey from Thanksgiving (one of my favorite traditions).
• Mixed veggies and fillings that taste good in this easy recipe: (Use can use fresh vegetables chopped up or go frozen). 
• Green beans
• Carrots
• Peas
•  Corn
•  Celery
•  Potatoes
•  Onion 

How To Make A Delicious Homemade From Scratch Chicken Pot Pie

Step #1: Prep Your Chicken if you are not using a Rotisserie Chicken

If you are using a whole chicken, place it in a dutch oven in the morning or afternoon over medium-low heat. Anywhere from 225-275 degrees. Give it roughly 3-5 hours to cook. I like to add in a little olive oil, poultry seasoning, or fresh herbs (a couple of teaspoons salt or pepper works) and some chicken broth to cook in.

Step #2: Make The Chicken Pot Pie Flaky Crust

Add into a large glass bowl your flour and Crisco and cut them equally together with a pastry cutter. Once they are evenly incorporated together add in your egg wash (egg, water, vinegar, salt). Mix them well together and form the pie dough into a ball. 

Put the dough into the refrigerator while you make your gravy and veggie mixture. Cover it with plastic wrap or in an airtight container.

Step #3: Make the gravy and add in your veggies

At this point, the chicken should be almost finished in the oven and the pie dough should be chilling about ready to go into your pie dish.

• Get a small saucepan for the gravy and start simmering your butter first. While the butter is melting add in your flour and make sure to whisk it in well. We don’t want any clumps! This is an easy way to ensure it stays creamy and smooth.
• Season it with salt and pepper and let it brown a bit. This will take a couple of minutes at the very most. 
• Slowly add in your chicken stock or broth of choice. Don’t dump it in too fast or you will run the risk of getting lumps! Cook over medium heat.
• Cook the gravy until it thickens to your liking. I have noticed if I let it sit for a few minutes after it’s all done it naturally thickens. Taste as you go to make sure it has enough salt and pepper. 

Step #4: Add in the mixed veggies and chicken

Once the gravy is done and the chicken is finished in the dutch oven you are ready to construct your pie. 

• Mix into the gravy your veggies and add in the fresh chicken (shredded to your liking).
• Get your pie crust out of the fridge and get your work surface ready with some flour so you can roll out the dough.
• Cut your dough into 2 equal parts (one for the bottom crust and one for the top crust).
• Press the bottom pie crust into the dish and make sure it goes all the way up the sides to your pie pan. No need to blind bake this pot pie crust.
• Add in your creamy chicken and vegetable filling into the pie shell.
• Cover it with the top pie crust and slit the top for air. 

Step #5 Bake

Loosely cover your pie with aluminum foil and pop it into the oven at 400 degrees. After about 25 minutes take the aluminum foil off and let the pie cook openly in the oven for another 20-25 minutes until it is golden brown. 

Cut the pie and enjoy!