Chicken Pot Pie

This chicken pot pie from scratch is the ultimate comfort food. This chicken pot pie recipe has potatoes, carrots, peas, and the most delicious sauce filling, put in between two flakey pie crusts. This easy double crust chicken pot pie is a must make!

Pot Pie Prep

The key to cooking is prepping your ingredients before you start cooking to stay organized and make the cooking process easier. I diced yukon gold potatoes, which I prefer because of their creamy texture. Sliced carrots, minced garlic, and lastly I cut boneless skinless chicken breast.

Cooking the pot pie stuffing

I season my chicken with a simple kosher salt and freshly ground black pepper. Cook the chicken completely through, then spoon it out of the skillet and set aside. If you’re in a pinch, you can also use a rotisserie chicken and dice or shred it.

Once you have removed the chicken, add in the yukon gold potatoes, carrots, garlic, thyme, freshly ground black pepper and better than bouillon chicken paste. I use this paste in so many of my recipes to give it ‘umami’ and enhance the flavor of the dish. The paste incorporates much better into dishes than using the cubes. Then we will add back in the chicken, some peas, and fresh parsley.

Pie crust

For an easy chicken pot pie, I use store bought pie crush. An important step is to allow the crust to come to room temperature, or else it will fall apart as you are handling it. Most pie crust packages come with two, which is perfect since we are doing a double crust pot pie. You can also skip the bottom pie crust and just lay one crust over the cast iron skillet or oven proof skillet.

Liquid ratio

When it comes to chicken pot pie filling, some are too watery/too much liquid which I am not a fan of. I love a creamy gravy that is thick and will hold up when cutting/serving. To achieve this, I use all purpose flour and mix it into all the ingredients, this will help thicken the gravy. Then I use a combination of chicken broth and half & half. Bring the liquid to a gentle boil, then allow it to simmer and thicken up.

Assembling chicken pot pie

1. Spray pie dish with non-stick cooking spray. Carefully lay the first pie crust in the dish. Gently press the pie crust so its touching the entire pie dish. Add the pot pie filling.
2. Carefully lay the second pie crust over the pot pie filling. Take scissors and trim any pie crust that is hanging over the sides of the dish.
3. You can close the sides of the pie crust to your preference. The easiest way is with a fork. For the edges I used above, take your index finger and thumb of your left hand and your pointer finger of your right. Push them together to meet and create a point. Repeat all the way around.
4. Whisk one egg in a small bowl and brush the egg over the entire pie crust. Cut 4 holes in the middle of the pie crust so the steam can escape while baking.

Baking pot pie

Place the chicken pot pie in the oven at 375 degrees F, for 30-35 minutes. The pie is ready once the crust is golden brown all over. I rotate it halfway through, so it browns evenly.

Once the crust is golden brown, remove from the oven. Allow the pie to sit for 10 minutes before cutting into it, this allows the filling to set.

Slice the pie and serve garnished with fresh parsley.

Can I freeze Chicken Pot Pie?

If you wanted to freeze the chicken pot pie, you can do it three ways:

1. You can cook the filling, then place in freezer bags. Thaw the filling overnight in the refrigerator, then proceed with the crust and baking.
2. You can assemble the whole pie, then place in the freezer. Once frozen, you can remove the pie from the dish and place in a freezer friendly bag. No need to thaw, just add an additional 15 minutes to the cook time, so bake for a total time of 50 minutes. Tent with foil if it begins to brown too much.
3. You can fully bake the pie, then allow it to cool completely (placing it in the fridge for 30-45 minutes works best). Once fully cooled, place in a freezer friendly bag. When ready to bake, place in the pie dish and allow the pie to cook for about 35-40 minutes.

Looking for more comforting recipes?

• Slow Cooker Beef Short Ribs
• Slow Cooker Guinness Beef Stew
• Meatball Pasta Bake
• Spinach and Beef Lasagna
• Stuffed Pasta Shells

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Chicken Pot Pie

This easy chicken pot pie has the most flavorful filling in between two delicious pie crusts. Filled with yukon gold potaoes, carrots, peas, and a super flavorful gravy. The ultimate comfort food.

4.37 from 49 votes

Print Pin Rate

Course: Chicken

Cuisine: American

Keyword: chicken pot pie, double crust chicken pot pie, pot pie

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 4 -6 servings

Calories: 970kcal

Author: Stephanie

Equipment

• Lodge Pre-Seasoned Cast Iron Skillet 
• Emile Henry Ruffled Pie Dish

Ingredients

• 1 ½ pounds boneless skinless chicken breast cut into bite size cubes (see note #1)
• 2 tablespoons olive oil
• ½ teaspoon Kosher salt
• 2 medium carrots peeled and sliced (1 cup)
• 1 pound yukon gold potatoes peeled & diced (3 cups)
• 2 cloves garlic minced (2 tbsp)
• 3 tablespoons unsalted butter
• 1 ½ tablespoons Better Than Bouillon paste
• 1 tablespoon fresh thyme or 1 tsp dried thyme
• ½ teaspoon fresh ground black pepper divided
• 2 tablespoons fresh parsley chopped
• 1 cup low sodium chicken broth
• ⅔ cup half and half
• ⅓ cup all purpose flour
• ¾ cup frozen peas
• 2 pre-made pie crusts room temperature (see note #2)
• 1 egg whisked
• Non-stick cooking spray

Instructions

• Preheat oven to 375 degrees F
• Season sliced chicken breast with kosher salt and freshly ground black pepper. In a large cast iron (or regular skillet) over medium high heat, add 2 tbsp of olive oil and the chicken. Brown chicken till fully cooked through. Remove from skillet and set aside.
• Lower the heat to medium, add 3 tbsp of butter, carrots and potatoes. Sauté for about 8 minutes until carrots and potatoes begin to soften. Add in the garlic, thyme, ¼ tsp black pepper and bouillon paste. Sauté for 1 minute until the garlic is fragrant. Add the chicken back into the skillet, add the frozen peas, fresh parsley, and stir to combine everything.
• Sprinkle the flour over the vegetables and carefully mix until flour has been absorbed and coated the ingredients. Add the milk and the chicken broth and carefully mix all the ingredients. Bring to a soft boil, once the mixture reaches a boil, lower the heat to simmer and gently stir until sauce thickens, 3-4 minutes. Sauce is ready when you can run a spoon through and the mixture stays separated. Taste the gravy and adjust seasoning if necessary. Remove from heat.
• In a 9 inch pie dish, spray non-stick cooking spray, and gently roll your pie crust into the pie dish. Gently press the dough into the dish to ensure it’s evenly spread and reaching to the ends/edges of the pie dish. Add the pie filling to the dish. Take your second pie dough and carefully roll it over the filling. Use scissors to trim any pie crust hanging over the edges of the dish. Seal edges to your preference (see note #3 on how-to).
• In a small bowl whisk the egg. Using a brush, carefully brush the entire top of the pie dough with the egg wash. Using a knife, cut a "+" in the middle of the pie, as a vent to allow the steam to escape.
• Bake for 30-35 minutes until the pie crust is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

Notes

1. You can substitute a rotisserie chicken and shred or cut into cubes
2. Allow the pie dough to come to room temperature before handling, so it does not break when opening it up. If holes appear, gently use a rolling pin to fix.
3. Easiest way to seal pie crust is with a fork. For the edges I used above, take your index finger and thumb of your left hand and your pointer finger of your right. Push them together to meet and create a point. Repeat all the way around.
4. If you want to freeze the pot pie, you can do it three ways:

• You can cook the filling, then place in freezer bags. Thaw the filling overnight in the refrigerator, then proceed with the crust and baking.
• You can assemble the whole pie, then place in the freezer. Once frozen, you can remove the pie from the dish and place in a freezer friendly bag. No need to thaw, just add an additional 15 minutes to the cook time, so bake for a total time of 50 minutes. Tent with foil if it begins to brown too much.
• You can fully bake the pie, then allow it to cool completely (placing it in the fridge for 30-45 minutes works best). Once fully cooled, place in a freezer friendly bag. When ready to bake, place in the pie dish and allow the pie to cook for about 35-40 minutes.

Nutrition

Calories: 970kcal | Carbohydrates: 80g | Protein: 51g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 187mg | Sodium: 1379mg | Potassium: 1513mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6075IU | Vitamin C: 43mg | Calcium: 134mg | Iron: 6mg

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