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Chicken Pot Pie Recipe
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4.5 from 2 votes

Chicken Pot Pie Recipe

This homemade chicken pot pie recipe may take some effort, but we guarantee you it is worthwhile. Your hard work will pay off with a delicious, comforting pie — what could be better?
Prep Time20 mins
Cook Time1 hr 5 mins
Inactive Time2 hrs 45 mins
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, chicken pot pie recipe, easy chicken pot pie, pot pie, pot pie recipe
Servings: 6 Servings
Calories: 494kcal
Author: Luna Regina


  • 9.2 oz all-purpose flour divided into 1 3/4 cup and 1/3 cup (*)
  • 1 tsp salt divided (*)
  • 1 1/2 tsp baking powder *
  • 5 1/4 tbsp unsalted butter room temperature, divided into 4 ½ tbsp and ¾ tbsp (*)
  • 4 1/2 tbsp vegetable shortening
  • 1/3 cup cold water
  • 2 tbsp olive oil
  • 16 oz skinless boneless chicken breast cubed
  • 1/2 tsp black pepper
  • 6 oz yellow onions diced
  • 1 tbsp garlic minced
  • 3.6 oz carrots diced
  • 3.6 oz celery diced
  • 1 1/2 cups unsalted chicken broth
  • 3 tbsp whole milk
  • 2 tbsp heavy cream
  • 1/2 cup frozen peas
  • 1 1/2 tbsp chopped parsley optional
  • 1 medium egg beaten


Make the pie dough

  • Combine the dry ingredients: In a big bowl, combine 1 3/4 cup all-purpose flour, 1/2 teaspoon salt, and 1 1/2 tsp baking powder.
    Combine the dry ingredients.
  • Add fats: Add 2.3 oz unsalted butter and 4 1/2 tbsp vegetable shortening to the flour mixture. Knead quickly to form large crumbs.
    Add fats
  • Form the dough: Add 1/3 cup cold water, one tablespoon at a time. Knead the water to combine it with the crumbs and form a large dough.
    Form the dough
  • Divide and let the dough rest: Turn the dough onto a clean work surface. Gather any crumbs and add them back to the dough. Divide into two. Flatten each dough ball into a round disk. Wrap in cling film and refrigerate for at least 2 hours.
    Divide and let the dough rest.
  • Optional: this pastry can also be made in a food processor following the same order.

Make the filling

  • Sear the chicken: Heat 2 tbsp olive oil in a deep, cast-iron skillet over medium heat. Add 16 oz cubed chicken breast, 1/4 tsp salt, and 1/4 tsp black pepper. Sear for 6 minutes or until golden brown on all sides, stirring occasionally. Transfer the seared chicken to a plate and set aside.
    Sear the chicken
  • Sauté the aromatics: Add 6 oz onions, 1 tbsp minced garlic, 3.6 oz carrots, 3.6 oz celery, and 3/4 tbsp unsalted butter to the same skillet. Stir and cook for 4 minutes or until translucent, stirring constantly. Return the chicken to the pan.
    Sauté the aromatics
  • Make a roux: Add 1/3 cup all-purpose flour. Mix well so that the flour coats the chicken evenly.
    Make a roux
  • Make the gravy: Add 1 1/2 cups unsalted chicken broth, 1/4 tsp salt, 1/4 tsp black pepper, 3 tbsp whole milk, 2 tbsp heavy cream, and 1/2 cup frozen peas. Stir and cook for another 5 minutes or until thickened. Turn off the heat and sprinkle with 1 1/2 tbsp chopped parsley.
    Make the gravy

Assemble the pie

  • Roll the bottom crust: Before you start, preheat the oven to 375°F. Then, take the first pie dough out of the fridge. Unwrap and put it on a clean, floured work surface. Apply flour onto your hands and rolling pin, and start to roll out the pastry into a flat pie crust about 1/8 inch thick.
    Roll the bottom crust
  • Put the bottom crust into the baking dish: Lay the bottom crust into a 9-inch pie dish. Scoop your chicken filling into the dish and set aside.
    Put the bottom crust into the baking dish
  • Roll the top crust: Take the second dough out of the fridge and roll it out in the same way to form the top crust.
    Roll the top crust.
  • Put the top crust over the pie: Cover the pie with the top crust. Trim the dough around the edges of the pan, leaving about 1 inch of dough overhanging. Fold the excess dough in and tuck it underneath. Crimp around the edges of the pie with your fingers and knuckle.
    Put the top crust over the pie
  • Decorate the surface of the pie: Brush the surface of the pie with a beaten egg. Make 4 indentations in the middle of the top crust with a knife for the steam to come out while baking.
    Decorate the surface of the pie
  • Bake the chicken pot pie: Bake for 45 minutes in the preheated oven.
    Bake the chicken pot pie
  • Serve: Once the timer rings, take the pie out of the oven. Let it cool for at least 45 minutes before you cut into it and serve.



(*) Only part of these ingredients will end up in the final product. We have calculated nutritional values based on that amount. The whole amount is needed for making the pastry, but once you thinly roll it out and trim the edges, you will end up consuming less than the listed amounts. The actual amounts being consumed are approximately:
7.92 oz all-purpose flour
0.9 tsp salt
1 ⅓ tsp baking powder
2.37 oz unsalted butter
2.07 oz vegetable shortening


Serving: 1serving | Calories: 494kcal | Carbohydrates: 37g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 430mg | Potassium: 583mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3203IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 3mg