Chicken Pot Pie With Homemade Crust
Craving comfort food heaven? Dive into this melt-in-your-mouth Best Chicken Pot Pie! Flaky homemade crust cradles a creamy, savory chicken filling for a family-favorite dinner that’s pure bliss. Bake up a batch and watch smiles bloom!
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 recipe for chicken pot pie from Comfort of Cooking and voilà! It’s a culinary marriage made in Heaven!
Let’s take a look at how this delicious homemade chicken pot pie is made, shall we?
Ingredients
For this addictive classic dish, you need the following ingredients:
- ¼ cup butter
- 1 cup sweet or yellow onion, diced
- 1 cup half and half
- 1 cup chicken broth
- 1 teaspoon black pepper (if you like pepper a lot, use 1 tablespoon)
- 1 teaspoon salt
- 2 cups frozen mixed vegetables (I like to buy the large bag at Costco.)
- 2 cups cooked and shredded chicken
- 3 tablespoons cornstarch
- ¼ cup cold water
- 1 prepared pie crust
How To Make Classic Chicken Pot Pie
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.
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.
Divide the dough for the pie crust into thirds. Roll ⅓ out on a lightly floured surface into a circle. Place the dough in a pie dish. (I use a large, deep glass pie plate.)
Place the pie pan on a rimmed baking sheet. (This will help catch any warm filling that may overflow during baking.)
Carefully pour the chicken mixture into the unbaked pie crust.
Roll out ⅓ of the pie crust into a circle. Place crust on top of pie filling. Trim the excess dough from around the edge of the pie. 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.
Baking Time
Bake for 30 – 40 minutes or until the crust is golden brown. Allow the chicken pot pie to cool for 10 minutes before serving.
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.
If your oven is baking too hot, you might want to shield the pie crust with a sheet of foil on top to keep it from burning.
The recipe for the pie dough makes more than what you will need. You can freeze 1/3 of the dough and save for later. Simply roll the dough into a ball, wrap with plastic wrap, place in an airtight container, and freeze.
Can you freeze chicken pot pie?
Yes. However, it is best that you freeze the pie crust and chicken pot pie filling separately.
Thaw the crust and the filling out in the refrigerator overnight. 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:
Classic Chicken Pot Pie
Equipment
Ingredients
- ¼ cup butter
- 1 cup onion diced
- 1 cup half and half
- 1 cup chicken broth
- 1 teaspoon black pepper (use up to 1 tablespoon if you really like pepper)
- 1 teaspoon salt
- 2 cups frozen mixed vegetables
- 2 cups shredded chicken
- 3 tablespoon 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.
Notes
Nutrition
Be sure to come back and tell us how your pot pie turned out!
Great recipe except for the pepper. Way toooooooo much!
I’ll admit. We love black pepper at my house.
Definitely way too much! needs like 1tsp instead of the tablespoon
Thanks for your feedback. My husband really likes pepper and I should remember that not everybody feels the same way.