This easy homemade chicken pot pie is the ultimate cozy comfort food. This pot pie has a delicious creamy filling with a perfectly flaky crust. So good!
The Best Chicken Pot Pie
Is there anything cozier than a classic chicken pot pie?
There’s just something about that creamy filling, tender chicken, and of course the flaky pie crust topping. It’s pure perfection and exactly what you crave on a chilly night.
This homemade chicken pot pie, takes less time than you may think and is pure comfort. You can go all out and make a homemade pie crust or make things even easier and use your favorite store-bought crust. Either way, you’ll end up with a warm and cozy classic that everyone will love!
Watch How to Make This Recipe
Homemade Chicken Pot Pie Ingredients
Pie Crust: I love to use my flaky homemade all butter pie crust for this recipe.
Unsalted Butter: I like to use unsalted butter and add salt to the dish as I’m cooking. Don’t want to use butter? I include swaps, below!
Veggies: we’re keeping things traditional and using a combination of celery, carrots, and onion for this recipe along with aromatics like garlic and thyme.
Flour: to thicken the filling, this recipe uses a little all purpose flour. I include info on gluten free subs, below.
Chicken Broth: grab some low-sodium chicken broth for the pot pie filling.
Lemon Juice: chicken pot pie can be heavy and lemon juice is a must-have ingredient that adds some much needed brightness to the dish.
Half and Half: for a luscious creamy filling! I have some swaps for you, below.
Leftover Roasted Chicken: this is the perfect recipe to make if you have some leftover roasted chicken that needs to be repurposed.
Frozen Peas: we’ll add these at the end, right before baking.
Ingredient Swaps and FAQs
- Pie Crust: this recipe uses my homemade all butter pie crust as the topping which includes a gluten free option in the recipe. If you want to keep things even easier you can use your favorite store-bought pie crust recipe!
- Butter: feel free to sub vegan butter, coconut oil, or olive oil in this recipe to keep it dairy free.
- Flour: you can easily sub gluten free flour for all purpose flour in this recipe. If you don’t have gluten free flour you could also thicken the filling with 1 or 2 tablespoons of arrowroot starch or tapioca flour.
- Chicken Broth: swap the chicken broth for veggie broth if you are making a vegetarian version of this recipe.
- Half and Half: you can swap half and half for whole milk or full fat coconut milk to keep it dairy free!
- Roasted Chicken: this recipe also works well with leftover roasted turkey! If you want to keep the recipe vegetarian you can swap the chicken for sliced baby bella mushrooms instead!
How to Make Chicken Pot Pie
Step One: The first step in this recipe is to prepare the pie crust that will top the pot pies. To do this you’ll need to roll out the pie crust and then use your ramekins to trace and cut a circle of pie crust roughly 1/2 inch wider than the tops of the ramekins. Once you’ve prepped the crusts, place them in the fridge until you are ready to use.
Step Two: Next, preheat your oven to 400 degrees. While the oven preheats, sauté your veggies in a little butter until they become tender.
Step Three: Once tender, sprinkle the flour over the veggies and stir until well combined. Next, pour in the chicken broth, half and half, lemon juice, thyme, salt, and pepper. Turn the heat to medium-low and let the sauce simmer for a a few minutes until it has thickened.
Step Five: Next, turn off the heat and stir in the roasted chicken and frozen peas until well combined.
Step Six: Divide the filling evenly among 4 large oven safe ramekins or soup bowls and set aside.
Step Seven: Top each ramekin with a circle of the cold pie crust, gently pressing the edges it to ensure it is sealed. Cut four 1/2 inch slits into the top of each crust and then brush them with a little whisked egg for an egg wash.
Step Eight: Bake the pot pies for 20-25 minutes at 400 degrees until the crust is golden brown. Top with flaky sea salt and fresh thyme.
Tips and Tricks for the Best Pot Pie
- The pot pie filling should be thick and creamy but if you feel like it is too thick, feel free to add a bit of extra broth before transferring it to the ramekins.
- Don’t feel like making individual pot pies? You can easily go the more traditional route and just make one large pot pie. Transfer the filling to a 9-inch pie dish or cast iron skillet and top it with a sheet of pie crust. Press the edges to make sure they are sealed, cut four air vents in the top, and then brush with egg wash before baking until golden brown.
- Customize your filling! You can use pearl onions, add mushrooms, add a handful of chopped spinach and more.
- Keep the pie crust cold. The trick to a delicious and flaky pie crust is to keep it cold. Be sure to keep your pie crust in the fridge while you prep the filling for the best results.
More Hearty Comfort Food Recipes
- Chicken Pot Pie with Biscuits
- Dutch Oven Pot Roast
- One Pot Chicken Stew
- Short Rib Ragu
- Hearty Beef Stew
- The Best Whole Roasted Chicken
I hope you give this Homemade Chicken Pot Pie a try! It’s the definition of ultimate cozy comfort food and I know you’ll love it!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Homemade Chicken Pot Pie
- Prep Time: 20 minutes
- Cook Time: 25 minut4es
- Total Time: 0 hours
- Yield: 8 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 25 minut4es
- Total Time: 0 hours
- Yield: 8 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 a batch of my flaky homemade all butter pie crust
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 small carrots, peeled and sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup gluten free flour
- 1 1/4 cups chicken broth
- 1 cup half and half
- juice of 1/2 a lemon
- 1 teaspoon fresh thyme
- salt and pepper
- 2 cups chopped leftover roasted chicken or turkey
- 1/2 cup frozen green peas
Method
- Prepare the crust: Place the disk of pie crust dough onto a well floured surface. Use a floured rolling pin to roll the dough out to around 1/8 of an inch thick. Using an empty ramekin or soup bowl as a guide, use a sharp knife or dough cutter to cut 4 circles of dough, roughly 1/2 inch wider than the tops of your ramekins. Place the circles of dough on a parchment or silicone lined baking sheet and then place in the fridge.
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat. Add the butter and once melted, add in the diced onion, celery, sliced carrots, and minced garlic. Sauté the veggies until the onion and is translucent and the veggies have started to become tender.
- Sprinkle the flour over the veggies and stir until well combined.
- Pour in the chicken broth, half and half, lemon juice, thyme, salt, and pepper. Turn the heat to medium-low and let the sauce simmer until it has thickened a bit.
- Next, turn off the heat and stir in the chicken and the frozen peas until well combined.
- Divide the filling evenly among 4 large oven safe ramekins or soup bowls and set aside.
- Top each ramekin with a circle of cold pie crust, gently pressing the edges it to ensure it is sealed. Cut four 1/2 inch slits into the top of each crust and then brush with egg wash.
- Bake the pot pies for 20-25 minutes at 400 degrees until the crust is golden brown. Top with flaky sea salt and fresh thyme.
Recipe by:Â Ashlea Carver / All the Healthy Things |Â Photography by:Â Eat Love Eats
