This homemade chicken pot pie has the perfect combination of veggies and spices. Wrapped in a buttery flaky pie crust and filled with a hearty and creamy chicken pot pie filling. This is the perfect comfort food that makes you feel good.
When I am craving a meal that has simple ingredients and easy to make. This double crust chicken pot pie is my go-to meal. It is full of fresh vegetables, juicy chicken, hearty potatoes, herbs and the perfect amount of creamy sauce. I like to make make it with my homemade pie crust. It comes out perfectly golden brown and is so flaky and buttery.
If you don’t have time to make the pie crust. It is perfectly fine to use refrigerated pie dough. When I first start making this chicken pie. It was my go-to for many years and it is still my go-to on busy nights. When I am craving this classic comfort food.
Homemade Chicken Pot Pie Ingredients
My sister gave me this homemade chicken pot pie recipe a couple of years ago and I fell in love with it. I have spent the last couple of years changing and adding a couple of little things to this recipe my own! From adding potatoes to seasoning the chicken I think you are really going to love this delicious chicken pot pie.
Chicken Pot Pie Filling
I didn’t know it until I tried this recipe but rosemary is one of my favorite spices. This recipe has the perfect amount of savory spices, creamy sauce, and tender delicious chicken to make this chicken pot pie one of your favorite comfort food recipes.
- Butter- I like to use real butter because it gives the onions a rich flavor. You can substitute butter for olive oil or margarine though.
- Onion– Yellow onions are my go-to onions for this recipe. They have a sharp flavor, but they also have a bit of sweetness which is perfect for this savory recipe.
- Flour– All-purpose four is what I use in the recipe. The flour is used a thickener so you can use corn starch as a substitute.
- Salt, Black Pepper, Dried Rosemary– These spices are the perfect combination for this chicken pot pie. The only substitution or change that I would consider making is using fresh rosemary.
- Chicken Bouillon– This comes in a couple of different forms. There are cubes and there is loose bouillon powder. I prefer the powder because it dissolves better in the water, but you can use 2 bouillon cubes instead. Chicken broth can also be substituted if needed, just substitute the water and the bouillon cubes.
- Hot Water– It is important to use hot water because the bouillon powder will dissolve better in hot water.
- Whipping Cream– Is used to add flavor and help thicken the sauce.
- Frozen Peas– Having the peas frozen will help keep them from getting squished when stirring them into the filling mixture.
- Chicken breasts
- Thin Sliced Potatoes– Potatoes are totally optional for this recipe but I think they are delicious in this chicken pot pie. I just use regular russet potatoes, making sure to slice them kinda thin. Be careful not to cut them to thin or they will fall apart when you are mixing them into the filling. Boil the potatoes until they are almost fully cooked before adding them into the filling. (you can cook them together with the carrots if you are using fresh carrots)
- Carrots– I prefer to use fresh carrots because I don’t like frozen carrots. You can substitute frozen carrots if needed. If you are using fresh carrots slice them into thin pieces and boil until almost fully cooked. (You can boil them with the potatoes)
- Egg yolk and water– Brushing the top of the pie with a yolk and water mixture will add shine and color. It will also help seal up the edges.
Chicken Pot Pie Crust
These are the ingredients for my butter pie crust recipe. You can find the directions to make it by clicking HERE:
- Flour
- Sugar
- Salt
- Butter
How To Make Chicken Pot Pie
- Preheat oven to 425. Prepare the pie dish by placing the pie crust in the dish.
- Butterfly chicken breast in half lengthwise. Then season chicken breasts on both sides with ½ tsp salt, ½ tsp black pepper, onion powder, paprika, and dried parsley.
- In a large skillet heat 2 tbsp of butter over medium-high heat. Add, seasoned chicken breast, and cook 3-4 minutes on each side. Remove chicken from skillet and let rest for 5 minutes. Then, chop chicken into 3/4 chunks and set aside.
- Thinly slice and boil the potatoes and carrots until almost fully cooked.
- Melt remaining butter and saute onions 2-3 minutes until they soften and turn golden brown.
- Combine flour, salt, pepper, and rosemary in a separate bowl and add to the sauteed mixture. Cook until mixture bubbles/sizzles.
- Dissolve chicken bullion in the hot water, gradually add to the mixture. Slowly stir in whipping cream and cook until sauce thickens.
- Stir in frozen peas and pre-cooked and sliced carrots and potatoes. Add cooked chicken and stir.
- Pour filling into pie shell. Cover the pie with the top shell. Seal and vent the top crust. Brush with egg mixture.
- Bake for 25mins. or until the crust is golden brown. Remove from the oven and let stand for 10 mins. before serving.
Chicken Pot Pie Variations
The original recipe that I got from my sister had mushrooms in it. I have taken them out because its not worth the fight with my kids trying to get them to eat the mushrooms. If you like mushrooms add them in! They are delicious in the pie. Simply add them in when you add the onions in and saute them.
Another veggie that I have tried in the chicken pot pie is frozen green beans. They were delicious! So, if you like green beans use 3/4 cup frozen peas and 3/4 cup of frozen green beans.
Storing and Making Freezing
To save leftovers over you can either wrap the pie in plastic wrap or place leftover pieces in an air tight container and store in the refrigerator. Left overs will stay good for 2-3 days.
This recipe can be made 2-3 days in advance. Just wrap with 2 layers of plastic wrap and store in the refrigerator until you are ready to cook it. Brush on egg mixture right before cooking, and cook as directed.
Freezing – you can freeze this chicken pot pie for up to 2 months. Wrap in several layers of plastic wrap and store in the freezer. When you are ready to cook it remove it from the freezer 24 hours in advance and store in the refrigerator while thawing. Brush with egg mixture before baking and bake as directed.
Homemade Chicken Pot Pie
Ingredients
- 2-3 boneless, skinless chicken breasts
- 2½ cups russet potatoes (thin sliced)
- 1 cup carrots (sliced into buttons)
- 1 medium yellow onion. (diced)
- 1½ cups frozen peas
- 6 tbsp unsalted butter (Divided, 2 tbsp for chicken and 4 tbsp for filling)
- 3 tbsp all-purpose flour
- 1½ tsp salt (Divided, ½ tsp for chicken and 1tsp for filling)
- 1 tsp black pepper (Divided, ½ tsp for chicken and ½tsp for filling)
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp dried parsley
- ½ tsp dried rosemary
- 1 egg yolk with 2 tbsp of water For brushing the top of the pie, and sealing the edges.
- 2 tsp chicken bouillon
- 1¼ cups hot water
- ½ cup heavy whipping cream
- 2 Pie crust One for the top and one for the bottom
Instructions
Chicken Pot Pie Filling
- Preheat oven to 425 degrees. Prepare the pie dish by placing the pie crust in the dish.
- Butterfly chicken breast in half lengthwise. Then season chicken breasts on both sides with ½ tsp salt, ½ tsp black pepper, onion powder, paprika, and dried parsley.
- In a large skillet heat 2 tbsp of butter over medium-high heat. Add, seasoned chicken breast, and cook 3-4 minutes on each side. Remove chicken from skillet and let rest for 5 minutes. Then, chop chicken into 3/4 chunks and set aside.
- Thinly slice and boil the potatoes and carrots until almost fully cooked.
- Melt remaining butter and saute onions 2-3 minutes until they soften and turn golden brown.
- Combine flour, salt, pepper, and rosemary in a separate bowl and add to the sauteed mixture. Cook until mixture bubbles/sizzles.
- Dissolve chicken bullion in the hot water, gradually add to the mixture. Slowly stir in whipping cream and cook until sauce thickens.
- Stir in frozen peas and pre-cooked and sliced carrots and potatoes. Add cooked chicken and stir until well incorporated.
- Pour filling into pie shell. Cover the pie with the top shell. Seal and vent the top crust. Brush with egg mixture.
- Bake for 25mins. or until the crust is golden brown. Remove from the oven and let stand for 10 mins. before serving.
Notes
Nutrition
Have you tried this recipe?
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