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There are few foods more comforting than a big slice of chicken pot pie. Fortunately, it’s really easy to make this old fashioned pie completely from scratch. Everyone will be amazed at the delicious, creamy pie you’ve made!
What is chicken pot pie?
Chicken pot pie is a savory pie popular in the United States. Although it has many variations, the classic version is made with shortcrust pastry and has a creamy filling of carrots, celery, peas, onions, and chicken.
What to Serve with Chicken Pot Pie
- Hors d’oeuvres: cheese and crackers, crudités with dip
- Sides: green salad, mashed potatoes, mushy peas
- Bread: dinner rolls or sliced homemade bread
- Sweets: fresh fruit, homemade desserts
Can I make chicken pot pie ahead?
- Yes, you can make the chicken pot pie filling or the complete pie ahead of time.
- Option 1: Prep all the ingredients and store them in the fridge until you’re ready to cook.
- Option 2: Cook the filling completely and refrigerate until needed.
- Option 3: Cook the filling and bake it with the pastry, then refrigerate until ready to serve.
How to Store Chicken Pot Pie
- Let the pie cool completely.
- Cover it tightly with aluminum foil.
- Refrigerate the pie for up to 7 days.
How to Reheat Chicken Pot Pie
- Whole Pie: cover the pie with foil and bake at 375 F for 35 minutes, or until hot. Do not microwave a metal pie plate!
- Individual Slices: place the slice on a microwave safe plate, cover with paper towel, and microwave on high for 45-60 seconds, or until hot.
Can you freeze chicken pot pie?
- Yes, you can freeze chicken pot pie before or after it’s baked.
- Freezing Before Baking: Cook and cool the filling, then place in a freezer-safe pie plate and top with pastry. Wrap the pie tightly in a double layer of aluminum foil and freeze for up to 3 months. Bake from frozen, adding at least 15-20 minutes to the cooking time.
- Freezing After Baking: Bake the pie in a freezer-safe pie plate, then let it cool completely. Wrap the pie tightly in two layers of aluminum foil and freeze for up to 1 month. Reheat the pie in the oven at 375 F for 35 minutes.
- Want to freeze individual slices? Cut the slices of pie and place them on a small cookie sheet. Freeze them for 1-2 hours, then place the slices in a zip-top freezer bag. You can defrost each one individually as desired.
How to Make Chicken Pot Pie from Scratch
Gather the ingredients. You’ll need shredded chicken (rotisserie chicken is fine), carrots, celery, onions, garlic, and peas. Grab some flour, spices, chicken stock, and cream too.
Melt the butter in a cast iron skillet, then add the onions. Cook until golden, then add the garlic and cook for a minute longer.
Add the carrots and celery and cook for a few minutes, until the veggies have softened some. Sprinkle in the flour and stir constantly for a couple minutes to cook the flour.
Add the chicken stock and cream and bring to a boil. Stir occasionally until the sauce has thickened, then add the seasonings.
Add the shredded chicken and peas and cook until heated through. Adjust seasonings as desired.
Pour the filling into a 9-inch pie plate and set aside to cool. Otherwise, the pastry will melt when it touches the hot filling.
Once the filling has cooled, top the pie with pastry and brush with beaten egg. Cut a few vent holes to allow steam to escape.
Bake the pie at 400 F for 40-45 minutes, until the pastry is a beautiful golden brown. Let the pie cool for a few minutes on a wire rack before serving.
Pro Tips for Making Chicken Pot Pie
- Use leftover chicken to speed up the process. I used leftover pulled chicken from a roasted chicken, but rotisserie chicken can work too.
- Change up the veggies as desired. Some other ideas include potatoes, corn, okra, green beans, or butter beans.
- Adjust the seasonings to your personal taste. It’s what professional chefs do!
- Let the filling cool before putting the pastry on top. That way, the butter in the pastry won’t melt when it touches the filling.
- Make your own pastry for the best flavor. It’s really simple to do, and everyone will love the homemade touch!
- Give the pie a few minutes to cool when it comes out of the oven. If you cut the pie right away, the filling will be quite runny.
Our Go-To Kitchen Tools for Chicken Pot Pie
- 10-Inch Cast Iron Skillet: we love this Lodge skillet for so many recipes!
- Glass Prep Bowls: these pretty bowls are perfect for storing prepped ingredients.
- 2-Cup Measuring Cup: I love being able to measure and pour from the same cup.
- 9-Inch Enamel Pie Plate: this sturdy pie dish cooks evenly and will last you for years.
Craving more yummy comfort food? Check out these other easy recipes.
- Chicken Cacciatore Pie: this flavorful Italian stew is topped with buttery puff pastry.
- Chicken & Mushroom Pie: a classic British savory pie that’s similar to chicken pot pie.
- Chicken & Leek Pie: this old fashioned favorite incorporates the delicate flavor of leeks.
The pleasure of a 5-star review for this chicken pot pie would be greatly appreciated.Print
Craving homemade comfort food? This super easy chicken pot pie is the answer! The luxuriously creamy filling is made from scratch in a cast iron skillet, then baked in a pie dish and topped with flaky homemade pie crust.
For the Filling
- 4 tablespoons salted butter (57g)
- 1 1/2 cups yellow onion, chopped (225g)
- 1 tablespoon garlic, minced
- 1 1/4 cup carrots, sliced (167g)
- 3/4 cup celery, finely diced (85g)
- 1/4 cup all-purpose flour (30g)
- 1 1/4 cups heavy whipping cream (296 ml)
- 1 cup reduced sodium chicken stock (236 ml)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 1/4 teaspoons dried thyme leaves
- 3/4 teaspoon poultry seasoning
- 3 cups shredded chicken (354g)
- 2/3 cup frozen green peas (89g)
For the Pastry
- 15 ounces flaky shortcrust pastry (425g)
- 1 large egg
- Prep the ingredients. Measure out everything before you start, especially the cream and chicken stock. Chop the onions, mince the garlic, slice the carrots, and dice the celery. If you’re using frozen pastry, make sure the pastry is defrosted and is in the fridge.
- Cook the vegetables. Melt the butter in a 10-inch cast iron skillet over medium-high heat. Add the onions and cook until golden brown, then add the garlic and saute for a minute. Dump in the celery and carrots and cook for a few minutes, until somewhat softened.
- Make the sauce. Lower the heat to medium and sprinkle the flour over the cooked veggies, stirring constantly for a couple minutes to cook out the flour taste. Pour in the chicken stock, stirring constantly until smooth, then mix in the cream and spices. Bring to a boil, stirring occasionally, and cook until the sauce has thickened.
- Finish the filling. Stir in the chicken and peas, then cook on medium heat until the meat is heated through. If the celery and carrots are still crunchy, turn the heat down to low, cover the skillet, and cook for 10-20 minutes, until the veggies are soft. You may need to add more cream or chicken stock if the filling thickens too much. Taste and adjust seasonings as desired.
- Let the filling cool. Spoon the filling into a 9-inch pie plate and set aside to cool until the filling is around room temperature. Alternatively, you can refrigerate the filling uncovered for an hour or two.
- Top with pastry. Roll out the pastry on a lightly floured surface until it’s just larger than the pie plate. Brush the rim of the pie plate with beaten egg and place the pastry on top. Trim off the excess pastry, cut a few vent holes, and decorate as desired. Crimp the edges by pinching them between your thumb and forefinger.
- Bake. Place the pie on a rimmed cookie sheet to catch any spills. Bake at 400 F for 40-45 minutes, until the pastry is golden brown. Let the pie cool for at least 15 minutes on a wire rack before serving to allow the filling to set. Serve in slices.
The pleasure of a 5-star review for this chicken pot pie recipe would be greatly appreciated.
- Category: Dinner
- Method: Baked
- Cuisine: American
Keywords: the best chicken pot pie in the world, chicken pot pie from scratch, chicken pot pie