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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.
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
- 1 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.
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 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 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.
Classic Chicken Pot Pie
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.
Notes
Nutrition
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:
