Facebook
X
Pinterest
Copy Link
The Ultimate Family Favorite: Homemade Chicken Pot Pie
There’s something magical about a homemade chicken pot pie—golden, flaky crust, a creamy filling packed with tender chicken and veggies, and just enough savory goodness to make your whole family feel like they’ve been wrapped in a warm hug. As a mom, I love making it because not only is it a delicious and comforting meal, but it’s also a family favorite. In fact, it’s requested so often around here that I think my son might start thinking chicken pot pie is its own food group!
It’s one of those meals that brings everyone together, whether it’s for a cozy dinner or when we’re gathering around the table to celebrate another successful real estate closing (yep, I’m mixing business and pleasure here!). And, let’s be honest—there’s something so satisfying about the whole process. Mixing dough, sautéing veggies, and layering it all together—it’s like a cozy cooking therapy session that ends with a show-stopping dish everyone’s going to devour.
But beyond just being a hearty meal, chicken pot pie holds a special place in our hearts. It’s a reminder of all those simple, home-cooked moments that bring joy to our chaotic, busy days. Whether I’m prepping it for a family dinner or serving it to guests who can’t get enough, it’s always a crowd-pleaser. It’s also a great way to sneak in extra veggies (shh, don’t tell the kids) and it’s versatile enough to work with leftover chicken, so nothing goes to waste.
Honestly, every time I bake one, I’m reminded of my love for making things from scratch—whether it’s this pot pie or a batch of fresh-baked cookies (which are also regularly requested around here, just in case you were wondering). There’s something about that homemade touch that makes everything taste better and feel just a little bit more special.
So if you’re ever looking to impress your family, surprise a neighbor, or just treat yourself to a delicious meal that’s sure to bring smiles, chicken pot pie is your go-to! And don’t forget—if you’re curious about how I put it all together, I’ve got a recipe for that too (because I can’t keep all this goodness to myself). Trust me, it’s a dish that will make you feel like a kitchen superstar, no matter what level you’re cooking at!
Ready to get cooking? Let’s do it!
Ingredients
- 1 homemade pie crust, (2 round)
- 4 cups cooked chicken, shredded*
- 6 Tbsp unsalted butter
- 1 medium yellow onion, (1 cup chopped)
- 2 medium carrots, (1 cup) thinly sliced
- 8 oz white or brown mushrooms, (stems discarded), sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper, plus more to garnish
- 1 cup frozen peas, do not thaw
- 1/4 cup parsley, finely chopped, plus more to garnish
- 1 egg, beaten for egg wash
Instructions
-
In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
-
Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
-
Add ⅓ cup flour and stir constantly for 2 minutes. Add chicken stock, and ½ cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, ¼ tsp black pepper, or season to taste. It should be well-seasoned.
-
Add shredded cooked chicken, frozen peas, and ¼ cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a deep 9” pie dish. Spoon the pie filling over the bottom crust.
-
Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
-
Bake at 425°F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Variations:
- Veggies – Dice the veggies into even-sized pieces. Try green beans, celery, corn, broccoli, chopped potatoes (fork tender).
- Herbs – Thyme, oregano, chives
- Meat – Leftover roast turkey or baked ham are great options, especially after the holidays.
- Crust – While homemade is best, you can substitute with store-bought pie crust, or even store-bought puff pastry.
Prep Time: 20minutes
