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Check out this yummy chicken pot pie! It’s got a golden, flaky crust and is bursting with tasty stuff like tender chicken, peas, corn, and carrots. It’s sitting pretty in a white dish on a rustic wooden table.

Classic Chicken Pot Pie with Buttery Pie Crust

Author: Madison Reid
Total Time: 2 hours 10 minutes
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Servings: 8
This savory pie makes a delicious dinner! Chicken and vegetable filling encased in and flakey all-butter pie crust. Simple enough to make for any weeknight dinner.

Ingredients

Pie Crust

Chicken Pot Pie Filling

  • 1/2 cup unsalted butter
  • 1/2 cup diced yellow onion
  • 1/2 cup all-purpose flour
  • 1 1/3 cup chicken broth
  • 1/2 cup heavy cream
  • 10 ounces frozen peas
  • 10 ounces frozen corn
  • 2 carrots diced
  • 1 celery stick diced
  • 3 chicken breasts cooked & chopped
  • 1 tsp fine sea salt
  • 1/2 tsp pepper
  • 1 egg
  • 1/4 cup water
US Customary - Metric

Instructions

Pie Crust

  • Follow this all-butter pie crust recipe to make two disks of dough & place in the fridge for at least 30 minutes. You can opt for a store-bought pie crust if you're short on time, though a homemade all-butter crust elevate the dish to the next level.
  • Place an empty light-colored metal cookie sheet in the oven as it heats up and preheat your oven to 400 degrees. This will prevent soggy bottom crust.

Prep the Filling

  • In a large saucepan over medium heat, melt 1/2 cup unsalted butter
  • Add 1/2 cup diced yellow onion and 1/2 cup all-purpose flour, stir, and let simmer for 3 minutes
  • Pour in 1 1/3 cup chicken broth & 1/2 cup heavy cream and stir until combined
  • Add one 10-ounce bag of frozen peas, one 10-ounce bag of frozen corn, 2 diced carrots, and 1 diced celery stick. Let simmer for 5-10 minutes
  • Pour in 3 chopped, fully cooked chicken breasts and, one teaspoon fine sea salt & 1/2 teaspoon ground pepper
  • Stir and let simmer for 5 minutes

Assembly

  • Roll out one all-butter pie crust dough disk & press it into a greased pie dish. Trim off any excess dough hanging over the dish.
  • Pour the pie filling into the uncooked pie shell
  • Roll the second pie dough disk out and place it on top of the pie, crimp the edges together
  • Cut an X in the middle of the pie
  • In a small bowl, whisk the egg and 1/4 cup water together to make an egg wash, brush the top of the pie with the egg wash
  • Place the pie directly on the hot cookie sheet and bake for 35-40 minutes. This method transfers focused heat to the bottom of the dish, thoroughly cooking the bottom pie crust (and catches any spills!).
  • Remove from oven and allow to cool for 15-20 minutes before serving

Notes

**You can substitute the heavy whipping cream with half-and-half or whole milk, though the heavy cream provides the most decadent flavor and texture. 
**If you want individual chicken pot pies, you can divide the recipe into four small pies and bake them for the same amount of time. 
**This recipe can be made ahead of time. You can assemble the pie and store it in the fridge (unbaked) for up to 24 hours. Alternatively, bake and freeze for up to 3 months. 
 
 
 

Nutrition

Calories: 358kcal Carbohydrates: 22g Protein: 24g Fat: 20g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.5g Cholesterol: 123mg Sodium: 563mg Potassium: 597mg Fiber: 4g Sugar: 3g Vitamin A: 3452IU Vitamin C: 19mg Calcium: 40mg Iron: 2mg
Course: Main Course
Cuisine: American