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Phenomenal Homemade Chicken Pot Pie Recipe

I am a wife, a mom, a high school teacher, crafter, baker, and so much more. I love trying my hand at new things. Adventures are everywhere.

Homemade chicken pot pie from scratch is easier than you might think.

Homemade chicken pot pie from scratch is easier than you might think.

Is Homemade Chicken Pot Pie Difficult?

I have loved chicken pot pies for years, but I only ate the premade, frozen ones. I tried many brands and liked several, but I was always intimidated by the prospect of making one from scratch.

The price of the premade ones and the lack of quality ones finally drove me to consider making my own from scratch. I looked at several recipes online but ended up adapting my own. Many were extremely intense and made every ingredient from scratch, including the pie crust. I have found that the refrigerated pie crust is just as good. When I feel something easier is just as good, I am more than willing to use it instead of reinventing the wheel.

I hope to show you how to make this recipe without too many difficulties. It has been a popular dish at my home. My family loves it.

To make the roux, lightly brown the butter and flour mixture.

To make the roux, lightly brown the butter and flour mixture.

Options for Pot Pie Ingredients

One thing I love about a good pot pie is that you can vary the contents. If you do not like peas, you can remove them and substitute something like corn or add more potatoes and carrots. If you prefer turkey instead of chicken, you can also change that.

You can customize this recipe to your and your family's liking without much trouble. If you like mushrooms, which my family does, you can add those to the pot pie. The options are relatively limitless.

Cook Time

Prep timeCook timeReady inYields

30 min

40 min

1 hour 10 min

5 servings

Ingredients

  • 1 pound chicken, pre-cooked
  • 1 1/2 cups frozen peas and carrots
  • 1 large potato, boiled and cubed
  • 1/2 onion, chopped
  • 1 teaspoon minced garlic
  • 4 tablespoons butter
  • 1/2 cup flour, or as needed
  • 1 can chicken broth
  • 3/4 cup half and half
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablesppon vegetable oil
  • 2 ready-made pie crusts
  • 1 egg, well beaten for egg wash

Instructions

  1. Boil or roast the chicken prior to putting the pot pie together
  2. Peel, dice, and boil the potato until tender. Do not overcook.
  3. In a large pot, saute the onions and minced garlic in 1 tablespoon of oil. Saute until the onions are translucent.
  4. In a small frying pan, make the roux. First, melt the 4 tablespoons of butter. Add the flour (approximately 1/2 cup). Mix and cook till it achieves a thick consistency. Add flour if it is still too liquidy. This will be what thickens your sauce for your pot pie.
  5. Drain the potatoes. Add the potatoes, peas, and carrots to the sauteed onions and garlic.
  6. Add the broth, half and half, and the roux mixture to the large pot of veggies. Stir well.
  7. Add the pre-cooked chicken. Remove from heat.
  8. Spray a 9-inch pie pan with cooking spray. Lay the first pie crust on the bottom of the pan, lining it completely.
  9. Pour the pot pie mixture into the pie crust. Top with a second pie crust. Cut slats in the top pie crust to vent.
  10. In a small bowl, beat the egg thoroughly. With a basting brush, brush the top pie crust with the egg wash.
  11. Bake at 400 degrees for 30 to 40 minutes. Remove the pot pie from the oven with 15 minutes remaining and cover the outside edge of the crust with either foil or a silicone ring to protect it from burning. Let cook for the remaining 15 minutes.
  12. Remove from oven and let sit for 10 to 15 minutes. If you cut into it too early the filling will not be thickened enough to pick up the pie pieces for serving.
Add the carrots and peas to the sauteed onions and garlic.

Add the carrots and peas to the sauteed onions and garlic.

Detailed Notes for Preparing the Pot Pie

Step 1: Prepare the Potatoes

Peel and dice the potato, and then set it to boil in a small saucepan. Boil until slightly tender. Do not overcook, as the potatoes will fall apart to mush when baking.

Step 2: Prepare the Roux

While the potatoes are on to boil, you will want to begin the roux. The roux can intimidate some. I hope to make it less intimidating. For the roux, you will need a small skillet. I love my copper one, but any non-stick skillet will work.

Begin by melting the four tablespoons of butter at medium-high heat. Be sure not to put the burner on high, as the butter will burn. Add half a cup of flour once the butter is mostly melted. Stir until well blended. The roux should be simmering. If the roux is still runny, you may gradually add more flour. Please see the picture I have shown as to what the consistency should be.

Once the consistency is done, let it cook to a light golden color. You will turn the heat off and let it set until ready to combine with the pot pie filling.

Step 3: Complete the Pie Filling

To begin the pot pie filling, pour the tablespoon of vegetable oil and add the chopped onions and minced garlic. Let this saute until the onions are translucent. Be careful not to burn the garlic. Add the frozen peas and carrots.

Now, drain your potatoes that are done. Add the potatoes and pre-cooked chicken to the filling mixture. Add the broth and half and half. Bring to a boil. Add the salt, black pepper, and thyme.

Now you will whisk in the roux. Mix it well, stirring as the mix returns to a boil. Turn the heat down to a low simmer.

The filling is now ready to pour into your prepared pie crust.

Step 4: Assemble the Pie

For the pie crust, lightly spray the nine-inch pan with cooking spray. Lay one of the pie crusts into the pan, fitting it to the bottom and sides of the dish.

Add the filling and top with the second pie crust. Cut slats to vent.

With a well-beaten egg, lightly brush the top of your pie crust. This will allow your crust to become an excellent golden brown color.

Step 5: Bake, Cool, then Serve

Bake this at 400 degrees for 25 minutes. Remove from the oven, put foil or silicon crust cover on, and cook for another 15 minutes. Remove from oven and let cool for 10 to 15 minutes. If you cut into the pie too soon, the filling will not be thick enough to dish out onto plates.

Pour the completed pot pie filling into your pie crust.

Pour the completed pot pie filling into your pie crust.

Lightly brush a well beaten egg across the top of the crust.

Lightly brush a well beaten egg across the top of the crust.

© 2022 April McMichael