Homemade Chicken Pot Pie
This homemade chicken pot pie recipe is filled with juicy chicken thighs, tender potatoes, vegetables, and a rich, creamy herb sauce, all wrapped in a buttery homemade pie crust. It’s the ultimate comfort food for family dinners, holidays, or anytime you’re craving a warm and satisfying meal.
Ingredients
Homemade Pie Crust
- 2½ cups all-purpose flour
- 1 tsp salt
- 1-2 cup sticks cold salted butter, cubed
- 6-8 tbsp ice water
Chicken Pot Pie Filling
- 1½-2 lbs boneless skinless chicken thighs
- 4 tbsp salted butter
- 1 small yellow onion diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 medium Yukon Gold or Russet potatoes peeled and diced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 12 oz bag frozen peas and carrots
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp onion powder
- ¼ tsp black pepper
- Salt to taste (optional)
- 1 egg beaten (for egg wash)
Instructions
Prepare the Homemade Pie Crust
- In a large bowl, whisk together the flour and salt.
- Cut the cold butter into the flour using a pastry cutter or your fingertips until pea-sized crumbs form.
- Add the ice water one tablespoon at a time, mixing gently until the dough just comes together.
- Divide into two discs, wrap tightly, and refrigerate for at least 1 hour.
- Remove from the refrigerator 10–15 minutes before rolling.
Cook the Chicken
- Simmer the chicken thighs in water or chicken broth for 20–25 minutes until fully cooked.
- Remove, cool slightly, and shred or dice into bite-sized pieces.
Cook the Potatoes
- Boil the diced potatoes in salted water for 8–10 minutes until just fork tender.
- Drain and set aside.
Make the Creamy Filling
- Melt the butter in a large skillet or Dutch oven.
- Cook the onion and celery until softened.
- Add the garlic and cook for 30 seconds.
- Sprinkle in the flour and cook for 1–2 minutes.
- Slowly whisk in the chicken broth followed by the milk.
- Simmer until the sauce thickens.
Finish the Filling
- Stir in the cooked chicken, potatoes, peas and carrots, thyme, parsley, onion powder, and black pepper.
- Simmer for 3–5 minutes until heated through.
- Taste and adjust salt if needed.
- Remove from the heat and allow the filling to cool for about 10 minutes.
Assemble the Chicken Pot Pie
- Preheat the oven to 425°F (220°C).
- Roll one pie crust into a 12-inch circle and place it into a 9-inch cast iron skillet.
- Pour in the cooled filling.
- Roll out the second crust and place it over the filling.
- Trim excess dough, seal the edges, and crimp.
- Cut 4–6 vents in the top crust.
- Brush generously with the beaten egg.
Bake
- Bake for 35–45 minutes until the crust is deep golden brown and the filling is bubbling.
- If the edges brown too quickly, loosely cover them with foil during the final 10–15 minutes.
- Since this recipe is baked in a cast iron skillet, begin checking around the 35-minute mark.
Rest & Serve
- Allow the pie to rest for 15–20 minutes before slicing.
- Serve warm and enjoy.