Homemade Chicken Pot Pie

Okay, I am not gonna lie – this is not your super quick weeknight kind of recipe. BUT if you were to chop all the veggies, cook and shred the chicken, and make the pie crust dough in advance I think it could happen on a busy night. And I don’t have to sell Chicken Pot Pie. We all know How. Incredibly. Delicious it is!

It’s possible though that I do have to talk you out of using convenience ingredients like cans of cream of mushroom soup and packaged pie crust. Trust me, making this dish from scratch in order to avoid highly processed additives like partially hydrogenated oils (i.e. trans fat), artificial dyes, and MSG is so worth it. Not only will it taste amazing, but you’ll feel good about the dish you’re serving your precious family.

Homemade Chicken Pot Pie on 100 Days of #RealFood

My Go-To Frozen Peas: Cascadian Farm

Cascadian Farm Peas on 100 Days of #RealFoodIn this recipe I used Cascadian Farm organic frozen peas. It’s no secret that we love some frozen peas in my house and that my daughters will even eat them plain by the handful (still frozen – try it sometime)! So I was excited to learn that Cascadian Farm has some new products hitting the frozen food aisle – frozen kale and Swiss chard. Adding some of those greens would be a fun twist to this classic recipe and also a great addition to just about any lasagna or stuffed shells dish.

 

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

And I don't have to sell Chicken Pot Pie. We all know How. Incredibly. Delicious it is! ...making this dish from scratch in order to avoid highly processed
4.7 from 36 votes
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Print Recipe
Servings: 4 people

Ingredients
  

Pie Filling

  • 4 tablespoons butter
  • ½ cup onion diced
  • 3 carrots diced
  • 3 ribs celery diced
  • 2 cloves garlic minced
  • ½ cup frozen peas no need to defrost - I used Cascadian Farm brand
  • 3 cups chicken shredded and cooked
  • 4 tablespoons whole-wheat flour
  • 3 cups chicken broth
  • 1 cup milk
  • ¾ teaspoon salt
  • ¼ teaspoon pepper or to taste
  • ¼ cup parsley chopped (leaves only)

Pie Crust

  • 1 cup whole-wheat flour + 2 tablespoons, and extra for rolling out the dough
  • ¼ tsp salt
  • ½ cup butter unsalted and cold
  • ¼ cup water plus ice
  • 1 egg beaten with a splash of water

Instructions
 

  • Preheat oven to 400 degrees F.
  • In a large sauté pan over medium heat, add 4 tablespoons of the butter. Once heated add the onion, carrots and celery and sauté until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen peas, and chicken (I highly recommend the Best Whole Chicken in a Crockpot recipe for this!) and cook for about 2 more minutes.
  • Sprinkle in the flour and stir just until the flour is almost completely absorbed. You can add a little more butter here if your pan gets too dry.
  • Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.
  • Meanwhile, to make the crust pulse together the flour and salt in the bowl of a food processor fitted with the dough blade. Cut the cold (straight from the fridge) butter into tablespoon-sized chunks. Drop them on top of the flour and turn the machine on until the mixture resembles coarse crumbs. While the machine is still going pour in the ice cold water (cubes removed) until the dough comes together. Roll it out onto a floured surface into a big circle just slightly larger than your round baking dish.
  • Once the chicken mixture has thickened, remove it from the heat and stir in the salt, pepper, and parsley. Pour into a round baking dish and position the dough on top while pinching all along the sides. Brush with the egg and pierce some holes in the top with a fork.
  • Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes. Serve warm and enjoy!

Notes

Special equipment needed:
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Chicken Pot Pie
Amount Per Serving
Calories 648 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 26g163%
Cholesterol 169mg56%
Sodium 1068mg46%
Potassium 778mg22%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 8g9%
Protein 22g44%
Vitamin A 9506IU190%
Vitamin C 18mg22%
Calcium 151mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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228 thoughts on “Homemade Chicken Pot Pie”

  1. gregory anderson

    I’m not aware of the nutrition calculator used for this recipe, but with 4 servings I ended up with radically different readings on Calories, Fat Total and SatFat, Cholesterol and sodium.

    What part am I figuring wrong?

    1. Hi Gregory, was your number higher or lower? Are you also adding in each ingredient for the pie crust and not a store-bought one? – Nicole

      1. gregory anderson

        4 Tablespoons of butter and 1/2 cup butter equals 1 cup of butter for the recipe. So, the number I got was much higher for the whole recipe.

        I’m just wondering how I get higher numbers, which is why I was wondering how the calories were figured. The autofill on the number of servings when I arrive at the webpage is 4. Was the servings figured at 6 for the recipe?

        Thanks.
        Btw, I’m not planning on using store-bought pie crust for any reason, any recipe, anytime in my lifespan. Just saying.

        Be at peace, please. Looking forward to the answer to my confusion.

      2. Hi Gregory – 4 tablespoons is actually 1/4 cup (not 1/2), so that is likely the cause of the discrepancy. The recipe serves four, and this is what was used for the nutrition calcs.

        I just double-checked the recipe ingredients and forced a refresh of the nutrition calcs, which are based on https://spoonacular.com/food-api. For some reason they changed slightly (increased 35 calories per serving), so perhaps an ingredient was updated in the database. Anyway, it should be accurate. – Jason

  2. Is there any reason the filling can’t be poured right over biscuits vs. baked into a pie? I mean, just in terms of cooking time for the filling. I assume that part is cooked sufficiently in the pot and the baking time is entirely for the crust?

  3. Every time I make this the dough falls in because it melts from the heat so I don’t get the nice crust on top. What am I doing wrong?

  4. 5 stars
    I just made this in 4 individual bowls. It is super delicious. Even my twelve-year-old son, his favorite food is chicken pot pie loved it!

  5. Has anyone tried making this with a milk/butter/egg alternative? My youngest has a dairy and egg allergy. Sometimes substitutes work, sometimes they don’t!

    1. Amy Taylor (comment moderator)

      Hi. I’ve made it dairy free successfully but have not left out the egg. Let us know if you experiment.

  6. 5 stars
    This came out amazing ! All 12 of the kids & 4 adults loved it ! Next time I’ll flatten out the dough better. Doubled the chicken and cubed it, left out the celery and made it in my cast iron skillet. (Very pretty too).

  7. 5 stars
    I just made this for dinner tonight! I made it a few months ago, and the past week my 10 yr old has been begging me to make it! She made the crust by herself! This recipe is so yummy, and I love that you can throw just about whatever in it!

  8. 5 stars
    I made this and the chicken noodle soup together to save time. I even had enough filling for another smaller pie. It’s the first time I’ve ever made pie crust and it was the best! So easy and fast with food processor. Now I want to make more pies!

    1. Amy Taylor (comment moderator)

      Hi there. We do not provide calorie information but there are lots of online tools that could help you with that. My Fitness Pal is one.

  9. My crust is soooooo gooey! I’ve added more and more flour but it’s still so sticky! I can roll it out but as soon as I try the transfer its in gooey pieces!! What am I doing wrong??

    1. Amy Taylor (comment moderator)

      Hi. Those cold ingredients are really important as is transferring the crust when it is still cold.

  10. 5 stars
    Since this pie doesn’t have a bottom crust as well, how well does the filling hold while cutting out slices to serve? Thanks!

    1. Amy Taylor (comment moderator)

      Hi. I typically sub with plain almond or coconut milk though I have not done so in this recipe.

  11. I’m curious if you know if this recipe will hold up in the freezer prior to baking? I’d love to prep it ahead of time and freeze it as a meal for my sister who just had a baby.

  12. 5 stars
    Made this last night. SO GOOD! I used a square pan, added 2 potatoes cubed and will definitely be making it again. P.S. I forgot to season it with salt/pepper and my husband still wants me to make it again! I say 5 star recipe!

  13. I like my pot pie with a top and bottom crust. so would I just double the crust recipe and roll out first the bottom crust, then the top?

  14. I made this a few days ago and while it was delicious, it was very soupy. I read some other reviews of people who used less liquid. I used frozen vegetable and wondered if that was the problem? Should I have thawed out the frozen veggies before cooking them. I thought maybe that added too much water. Thanks for the great recipe!!

  15. Can you make this ahead and freeze? If so, at what stage do you freeze…before baking but after assembling? Looks like a great recipe to make a bunch of small ones ahead of time and then freeze. Any advice would be appreciated.

      1. If you cook first – you can line the pan before assembly then when it is done cooking, just pop it out of the baking dish, wrap and freeze. That way you don’t have to put your baking dish in the freezer.

  16. 5 stars
    As ‘Soup Season’ is just upon us, I wanted to leave a review on one of my favs. After reading several reviews, I used only 2 cups of chicken broth and 1 cup of milk. Everything else in the recipe is as listed. I usually make a slow cooker chicken every week or so, so I often have the shredded chicken on hand. And dicing up a couple of carrots, celery, and an onion doesn’t take more than 5 minutes so once you’re in the swing of things, it can be super fast for busy nights. Also if I am running short on time, I will just serve it as a soup with biscuits on the side. 40 minutes and I have an awesome meal on the table that my whole family loves.

  17. 4 stars
    I made this for dinner tonight and my first impression was that it took a really long time! I think using a bag of pre-chopped, frozen carrots and peas would help and making the dough by hand will help with clean up time. The second thing I noticed was how soupy the filling was. I was very hesitant to add FOUR whole cups of liquid (3c broth + 1c milk) to the veggies/chicken, but I wanted to follow the recipe exactly for my first time making it. I simmered the mixture for even more than 20 minutes and it just didn’t thicken up. I let it sit for a while, then hoped that baking it would thicken it up. No luck. Still very soupy. I’m used to my mom’s thicker, creamier pot pies so will plan to use less liquid next time. Tips/advice welcome! Four star because the flavor is still hearty and healthy!

    1. Hi Becky. You absolutely can use organic frozen mixed vegetables to save time. I have also chopped them in my food processor to save time. You can add more flour to the mixture to make it thicker or use less liquid like you suggested. We are happy you enjoyed the flavor!

  18. A total hit! I used some fresh veggies along with a bag of frozen mixed veggies. My two year old asked for a second helping and ate all the veggies. Thanks for a great recipe!!

  19. Found this while just randomly searching on the web for a healthy pot pie (I try to stay away from processed sugars.) This was easy and delicious! I did omit one cup of the broth to make it ‘thicker’ and it still tasted great. I baked the chicken with lots of garlic prior to putting it into the recipe. My 3 year old is battling a cold and she enjoyed this dinner. She declared it “delicious” in her little sick voice. :)

  20. 5 stars
    WINNER WINNER, CHICKEN DINNER!!!! This was amazing! My husband said he was prepared to have “Pinterest fail” for dinner (Come on, who hasn’t had that? haha) but this was delicious! I changed the veggies and used a bag of frozen mixed vegetables, since that’s what I had on hand. Also, I made the crust by hand, since I don’t have a dough blade for my food processor, but that wasn’t nearly as difficult as I thought it would be! I found a video tutorial on Youtube. One of my 9 yr old twins has recently become a picky eater, and she ate 2 servings! I’ll definitely make this again, and I’ll save my carcass to make broth for the next one! :)

  21. I really want to make this but I do not have a food processor ….how can I make the crust? I don’t want to buy the store bought….thanks!!!!!!!!

    1. Amy Taylor (comment moderator)

      Hi Lynn. I do think it will work though I’ve not tried it with this recipe.

  22. I’ve now made this 3 times and my husband has told me it’s the best thing i’ve ever made. I did reduce the broth to 2 cups as i found it too soupy.

  23. Hi – This looks delicious!! Would the crust still turn out if I omitted the egg wash at the end on top of the crust. Or does anyone recommend a substitute for that part? Thank you!

  24. I’m looking to freeze this. Do I need to cook it first or should I freeze before cooking? Then should I thaw before cooking?

  25. 5 stars
    This was excellent! I do not have a big enough food processor yet to make the crust so I did that by hand like my grandma used to and it turned out just fine. Even my teenage daughter who has been trying to not eat her veggies,(she thinks she can pick around her food and we will not notice!)cleaned her plate and went for seconds.
    This is a family favorite!
    Thanks for this site! It has been a big help with getting me on the right track to getting my family eating less and less processed foods.

  26. 5 stars
    This chicken pot pie is exceptional! A bit of prep work, agreed, but that’s typical if you’re making food from scratch. It’s so delicious that my family decided this will go in my “repeat often” recipe list. The only adjustment I made was to replace the fresh carrots and frozen peas with a frozen veggie mix including carrots, peas, corn and green beans.

  27. 5 stars
    We made this on 3-14-15 in honor of Pi Day. We didn’t want to celebrate with a dessert, and this was a great alternative. It was fabulous! We used frozen peas with pearl onions- in addition to the chopped onions-as “pearls” are a family favorite:)
    I had extra chopped chicken, so we doubled the veggies in the recipe and made 4 individual pies in soup crocks, in addition to the big pie. Had plenty of crust to top them all without doubling that recipe. We baked the mini pies for dinner, and re-heated the large pie for lunch the next day. I will definitely make this again on a weekend! The crust was so good, we made a mini whole wheat pizza with the leftovers. Yum!

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