Best Homemade Chicken Pot Pie

4.8
(27)
24 Reviews
7 Photos

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

By
Nicole McLaughlin
Nicole McLaughlin
Nicole McLaughlin

Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit.

Allrecipes' editorial guidelines
Updated on July 6, 2023
7
slice of chicken pot pie
7
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Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
8
Yield:
1 9-inch pot pie
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slice of chicken pot pie

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Ingredients

  • 6 tablespoons butter

  • 1 cup finely chopped onion

  • ¾ cup diced carrot

  • ½ cup diced celery

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon finely chopped fresh rosemary (Optional)

  • ⅓ cup all-purpose flour

  • 1 ½ cups chicken broth

  • ½ cup heavy cream

  • 4 cups diced cooked chicken breast

  • 1 cup frozen peas

  • 2 tablespoons finely chopped fresh parsley

  • salt and ground black pepper to taste

  • 1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.

  3. Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.

  4. Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.

  5. Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

    whole chicken pot pie

    lutzflcat

Recipe Tips

If you don't have fresh rosemary, don't use dry; just leave it out.

If you use a frozen, pre-made pie crust for this recipe, add about 30 minutes to the cook time.

Nutrition Facts (per serving)

542 Calories
35g Fat
32g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 542
% Daily Value *
Total Fat 35g 45%
Saturated Fat 14g 71%
Cholesterol 97mg 32%
Sodium 966mg 42%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 12%
Protein 25g 49%
Potassium 294mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.