Quick Answer
To make chicken pot pie from scratch, cook onion, carrot and celery in butter, stir in flour, then whisk in chicken broth and milk until you have a thick, creamy sauce.
Fold in cooked chicken and peas, pour the filling into a pie crust, cover it with a top crust, cut vents and bake at 400 F for about 30 to 40 minutes until golden and bubbling.
Let it rest 15 minutes before slicing so the filling sets instead of running across the plate.
What Ingredients Do You Need?
This fills one 9 inch deep dish pie plate and serves six:
- 2 pie crusts, homemade or store bought
- 3 cups cooked chicken, shredded or cubed
- 1/3 cup butter
- 1 small onion, 2 carrots and 2 celery ribs, diced
- 1/3 cup all purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or half and half
- 1 cup frozen peas
- 1 teaspoon fresh thyme or 1/2 teaspoon dried, plus salt and pepper
- 1 egg beaten with 1 tablespoon water, for brushing
Rotisserie chicken is my favorite shortcut. One bird gives about 3 to 4 cups of meat, which is exactly what this pie needs.
How Do You Cook the Chicken Safely?
If you start with raw chicken, poach breasts or thighs in simmering broth for about 15 to 20 minutes. USDA FSIS says all poultry should reach an internal temperature of 165 F, checked with a food thermometer.
Save that poaching broth for the sauce. It has more flavor than broth straight from a carton.
Cool and shred the meat before adding it to the filling. Small pieces spread evenly so every slice gets chicken.
How Do You Make the Creamy Filling?
1. Soften the vegetables. Melt the butter in a large skillet over medium heat. Add the onion, carrot and celery and cook for 6 to 8 minutes until the onion is soft.
2. Add the flour. Sprinkle the flour over the vegetables and stir for 1 to 2 minutes. This cooks out the raw flour taste and forms a roux.
3. Whisk in the liquid. Slowly pour in the broth, then the milk, whisking as you go so no lumps form.
4. Simmer until thick. Cook for 3 to 5 minutes until the sauce coats a spoon. It should be thicker than soup, since it loosens a little in the oven.
5. Fold in the rest. Stir in the chicken, peas and thyme. Taste and season well with salt and pepper.
Let the filling cool for about 15 minutes before it goes into the crust. Hot filling melts the butter in raw pastry and leads to a soggy bottom.
How Do You Assemble and Bake the Pot Pie?
Heat the oven to 400 F. Press one crust into the deep dish pie plate and pour in the warm filling.
Lay the second crust on top, trim the overhang to about 1 inch, then fold and crimp the edges together. Cut four or five slits in the top so steam can escape.
Brush the top with egg wash for a deep golden shine. Set the pie on a rimmed sheet pan to catch drips and bake for 30 to 40 minutes.
If the edges brown too fast, cover them with strips of foil or a pie shield.
How Do You Avoid a Soggy Bottom Crust?
- Bake on the lowest oven rack, closer to the heat source.
- Use a glass or metal pie plate, which conducts heat better than thick stoneware.
- Make the filling thick, not soupy.
- Cool the filling slightly before pouring it in.
- Preheat a sheet pan in the oven and set the pie directly on it.
You can also skip the bottom crust entirely and make a top crust only pot pie. It is quicker and the pastry stays crisp.
What Are Easy Variations?
- Biscuit topping: drop biscuit dough over the filling in a baking dish instead of a top crust.
- Puff pastry: a sheet of puff pastry on top bakes up flaky in about 25 minutes.
- Turkey pot pie: use leftover holiday turkey in place of chicken.
- Extra vegetables: add diced potato, green beans, corn or mushrooms.
- Individual pies: bake in ramekins with a round of pastry on each.
Can You Make Chicken Pot Pie Ahead?
Yes. Make the filling up to two days ahead and keep it covered in the fridge. Assemble and bake when you are ready, adding 5 to 10 minutes if the filling is cold.
To freeze an unbaked pie, assemble it in a metal or freezer safe pan, wrap it tightly and freeze. Bake it straight from frozen at 400 F for about 60 to 75 minutes, covering the edges once they brown.
How Do You Store and Reheat Leftovers?
Refrigerate leftovers within two hours of baking. MSU Extension notes cooked food should not sit at room temperature longer than that, since bacteria grow quickly in the danger zone.
USDA FSIS advises eating refrigerated leftovers within 3 to 4 days and reheating them to 165 F.
The oven is the best way to reheat. Warm slices at 350 F for 15 to 20 minutes so the crust crisps back up. The microwave works but softens the pastry.
What Do You Serve With Chicken Pot Pie?
Pot pie is a full meal on its own, so a light side works best. A green salad with a sharp vinaigrette, roasted green beans or cranberry sauce all cut through the richness.
Frequently Asked Questions
Can I use store bought crust?
Yes. Refrigerated rolled crusts work very well here.
Why is my filling runny?
The sauce did not simmer long enough, or the pie was cut while hot.
Can I use cream instead of milk?
Yes. It makes a richer, thicker sauce.
Can I make it gluten free?
Use a gluten free crust and thicken with a gluten free flour blend.
The Bottom Line
Chicken pot pie from scratch is a roux based sauce, cooked chicken and vegetables baked between two crusts at 400 F until golden.
Keep the filling thick, cook the chicken to 165 F, rest the pie before slicing and refrigerate leftovers promptly for a cozy dinner that tastes even better the next day.
