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Chicken Pot Pie With Homemade Crust

This recipe for the Best Chicken Pot Pie with Homemade Crust is a new family favorite recipe at my home. The creamy chicken filling is surrounded by a buttery crust and it all just melts in your mouth.

baked chicken pot pie

These pictures cannot “show” you just how incredible this pie is. But trust me, it’s incredible. I use the pie crust recipe at Just A Little Bit of Bacon and have adapted the chicken pot pie recipe from Comfort of Cooking and voilà!

How To Make Classic Chicken Pot Pie

For this addictive classic dish, you need the following ingredients:

  • ¼ cup butter
  • 1 cup onion diced
  • 1 cup half and half
  • 1 cup chicken broth
  • 1 tbsp black pepper
  • 1 tsp salt
  • 2 cups frozen mixed vegetables (I like to buy the large bag at Costco.)
  • 2 cups shredded chicken
  • 3 tbsp cornstarch
  • ¼ cup cold water
  • prepared pie crust

To make a pot pie from scratch, start by making the pie crust. (The recipe calls for 2 tablespoons of sugar, but I only use 1 for this savory pie.) Once the pie crust has been made, it’s time to start on the filling.

onions sautéing in butter

Melt butter over medium heat in a large pot. Saute the onions in the butter for 3-5 minutes or until the onions become translucent.

Add the half-and-half, chicken broth, mixed vegetables, chicken, and seasoning. Stir and cook for 5 minutes.

Whisk together cornstarch and water. Add to the chicken pot pie filling and stir well. Cook for an additional 5 minutes or until the filling starts to thicken. Remove the filling from the heat source.

chicken pot pie mixture in a pot

Divide dough for pie crust into thirds. Roll ⅓ out on a lightly floured surface into a circle. Place pie dough in pie pan. Place pie pan on a rimmed baking sheet.

pie crust in a pan

Carefully pour the chicken pot pie filling into the pie pan.

chicken pot pie filling in pie crust

Roll out ⅓ of the pie crust into a circle. Place crust on top of pie filling. Trim excess the pie crust. Take the excess and roll it into a long rope. Place the rope around the top ledge of the chicken pot pie. Using your fingers, pinch the rope to make scallop shapes. Slit the top pie crust with a few “Xs” to allow steam to escape.

Bake for 30 – 40 minutes or until the crust is golden brown. Allow the chicken pot pie to cool for 10 minutes before serving.

baked chicken pot pie
chicken pot pie in pie pan
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5 from 1 vote

Classic Chicken Pot Pie

This chicken pot pie is filled with creamy goodness and enrobed in a homemade buttery crust.
Course Main Course
Cuisine American
Keyword chicken
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 401kcal

Equipment

  • 9.5 inch pie pan

Ingredients

  • ¼ cup butter
  • 1 cup onion diced
  • 1 cup half and half
  • 1 cup chicken broth
  • 1 tbsp black pepper
  • 1 tsp salt
  • 2 cups frozen mixed vegetables
  • 2 cups shredded chicken
  • 3 tbsp cornstarch
  • ¼ cup cold water
  • 1 prepared pie crust

Instructions

  • Preheat oven to 400° Fahrenheit.
  • Melt butter over medium heat in a large pot. Saute the onions in the butter for 3-5 minutes or until the onions become translucent.
  • Add the half-and-half, chicken broth, mixed vegetables, chicken, and seasoning. Stir and cook for 5 minutes.
  • Whisk together cornstarch and water. Add to the chicken pot pie filling and stir well. Cook for 5 minutes. Remove the filling from the heat source.
  • Divide dough for pie crust into thirds. Roll ⅓ out on a lightly floured surface into a circle. Place pie dough in pie pan. Place pie pan on a rimmed baking sheet.
  • Carefully pour the chicken pot pie filling into the pie pan.
  • Roll out ⅓ of the pie crust into a circle. Place crust on top of pie filling. Trim excess pie crust. Take the excess and roll into a long rope. Place the rope around the top ledge of the chicken pot pie. Using your fingers, pinch the rope to make scallop shapes. Slit the top pie crust with a few "Xs" to allow steam to escape.
  • Bake for 30 – 40 minutes or until the crust is golden brown. Allow the chicken pot pie to cool for 10 minutes before serving.

Video

Notes

Nutrition information does not include values for the pie crust.

Nutrition

Calories: 401kcal | Carbohydrates: 25g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1020mg | Potassium: 561mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5229IU | Vitamin C: 17mg | Calcium: 118mg | Iron: 2mg
inside a chicken pot pie

Pie Crust Tips

The crust can be made ahead a day or two and stored in the refrigerator. Chilled (not frozen) pie crust will be harder to roll out than pie crust that has just been made. If you pre-make pie crust, take it out of the refrigerator when you get ready to make the chicken pot pie filling and let it sit out at room temperature.

The pie crust recipe makes more than enough that is need to make this chicken pot pie. I make the crust first, divide it into thirds, and freeze one-third wrapped in plastic wrap.

If I have leftover pot pie filling, I freeze it, too, in a zip-top freezer bag. I can then make a smaller version by thawing out the pie dough and filling overnight in the refrigerator. (Tip: place the frozen filling in a bowl when thawing out. That way if it leaks, the bowl will catch the filling and keep your refrigerator clean.). The filling needs to be reheated over medium heat before going into the pie crust. If it is too watery, add a little cream or cornstarch slurry.


Other Chicken recipes at Southern Kissed you may enjoy:

steps on how to make a chicken pot pie

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