This classic Chicken Pot Pie brings onions, carrots, celery, potatoes, and rotisserie chicken together in a lightly seasoned creamy chicken gravy all topped with a flaky homemade pie crust. This no canned soup recipe is a family favorite and one we enjoy often.
This is a hearty meal by itself. But if we are expecting company I love to serve this chicken pot pie with Homemade Applesauce and a simple garden salad.
How to make Chicken Pot Pie
This chicken pot pie takes a little advance preparation but the total hands on time is minimal. Start by whisking together the flour and salt in a large bowl. Now shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Next stir the water and cider vinegar together. Now add the water mixture a tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. If needed use your hands to gently finish mixing the dough together. Form into a disk and wrap in plastic. Refrigerate for at least 2 hours up to overnight.
Then melt the butter in a large skillet or heavy pot. over medium heat. Add the onions, carrots, and celery. Cook until the onions and celery are soft. Then add the potatoes cooking for just a couple of minutes. Now sprinkle the flour in and continue cooking for 2 minutes while stirring frequently. Then stir in the chicken broth, thyme, and garlic powder. Add the chicken to the pot and season with salt and pepper to taste. Pour the chicken mixture into a casserole dish or deep dish pie pan.
After the dough has thoroughly chilled gently roll out the disk to a shape that fits your casserole dish. Roll it out on a well floured surface making it large enough for a one inch overhang. Then fold the piecrust or roll it around your rolling pin to move it to the dish. Lay it over the chicken mixture folding it and tucking it in along the edge.
Using a fork gently beat together the egg and water. Then brush the egg wash gently over the crust. Next cut vent slits in the crust. Bake in the oven for about 40 minutes or until golden brown and bubbly. Finally let the pot pie cool for about 20 minutes before serving.
Recipe notes and helpful tips
- Pro-tip – make the piecrust the night before, shape into a disk, wrap in plastic and refrigerate. It gives the gluten strands in the dough time to relax and makes it so much easier to roll out and limits quite a bit of shrinkage.
- Work on a well yet evenly floured surface so your crust does not stick. You can always use a fine dry pastry brush to remove excess flour.
- Shred the butter using the large end of a box grater.
- Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
- If the chicken mixture becomes too thick simply add 1/4 cup chicken broth at a time till desired thickness.
- The recipe calls for rotisserie chicken but you can use any cooked chicken including but not limited to baked, poached, roasted, pan fried, or even grilled.
- This recipe calls for a single double thick top crust and no bottom crust. . It is much easier than a crust on the bottom and on the top. It also tastes so much better and is ideal for a pot pie.
- If you are sweet pea fan add 2/3 cup frozen peas to the pot at the same time as the chicken.
- Let the chicken pot pie cool for 15-20 minutes before dishing it out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days provided that the rotisserie chicken was fresh when made.
- Freeze for up to 2 months in a sturdy freezer container. Thaw in the fridge overnight and reheat in the microwave at a reduced power.
Recipe Flavor Variations
- Vegetables – besides the veggies listed in this recipe try peas, asparagus, green beans, shallots, pearl onions, parsnips, corn, zucchini and turnips.
- Meat – who says it has to be chicken. Try cooked cubes of beef, turkey, or even pork.
- Spice it up – some people have taste buds that are begging to be tantalized. Add finally chopped rosemary, parsley, crushed red pepper, seasoned salt, or even Cajun seasoning. It is your creation and you know your taste buds better than anyone.
More comfort food recipes you will love!
Easy Chicken Pot Pie Recipe
Ingredients
Pie Crust
- 1 ¼ cups all purpose flour
- ½ teaspoon salt
- ½ cup butter frozen
- 4-5 tablespoons chilled water
- ½ teaspoon cider vinegar
Chicken Mixture
- 5 tablespoons butter
- 1 small onion finely chopped
- 2 carrots peeled and chopped
- 2 ribs celery chopped
- 2 medium potatoes peeled and cut in small cubes
- ⅓ cup flour
- 2 ½ cups low sodium chicken broth
- 2 teaspoons fresh thyme leaves
- ½ teaspoon garlic powder
- 3 cups diced or shredded chicken
- Salt and pepper to taste
- 1 egg
- 1 tablespoon water
Instructions
- Whisk together the flour and salt in a medium bowl. Shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Stir the water and cider vinegar together. Add the water mixture 1 tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. If needed use your hands to gently finish mixing the dough together. Form into a disk and wrap in plastic. Refrigerate for at least 2 hours up to overnight.
- Melt the butter in a Dutch oven or heavy pot. over medium low heat. Add the onions, carrots, and celery. Cook until the onions and celery are soft. Add the potatoes cooking for 2 minutes. Sprinkle the flour in and continue cooking for 2 minutes while stirring frequently. Stir in the chicken broth, thyme, and garlic powder.
- Cook until the mixture thickens and the potatoes are almost fork tender. Add the chicken to the pot and season with salt and pepper to taste. Pour the chicken pot pie filling into a casserole dish or deep dish pie plate.
- Preheat oven to 350 degrees.
- After the dough has thoroughly chilled gently roll out the disk to a shape that fits your casserole dish. Roll it out on a well floured surface leaving about a 1 inch overhang. Fold the piecrust or roll it around your rolling pin to move it to the dish. Lay it over the chicken mixture tucking it in along the edge.
- Using a fork gently beat together the egg and water. Brush gently over the crust. Cut 3-4 vent holes in the crust. Bake for 40 minutes or until golden brown and bubbly. Finally let the pot pie cool for about 20 minutes before serving.
Notes
- Pro-tip – make the piecrust the night before, shape into a disk, wrap in plastic and refrigerate. It gives the gluten strands in the dough time to relax and makes it so much easier to roll out and limits quite a bit of shrinkage.
- Work on a well yet evenly floured surface so your crust does not stick. You can always use a fine dry pastry brush to remove excess flour.
- Shred the butter using the large end of a box grater.
- Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
- If the chicken mixture becomes too thick simply add 1/4 cup chicken broth at a time till desired thickness.
- The recipe calls for rotisserie chicken but you can use any cooked chicken including but not limited to baked, poached, roasted, pan fried, or even grilled.
- This recipe calls for a single crust that is double thick on the top of the casserole. It is much easier than a crust on the bottom and on the top. It also tastes so much better and is ideal for a pot pie.
- If you are sweet pea fan add 2/3 cup frozen peas to the pot at the same time as the chicken.
- Let the chicken pot pie cool for 15-20 minutes before dishing it out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days provided that the rotisserie chicken was fresh when made.
- Freeze for up to 2 months in a sturdy freezer container. Thaw in the fridge overnight and reheat in the microwave at a reduced power.
Nutrition
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Aimee Mars
This looks exactly like my Mom’s chicken pot pie, which was probably one of my favorite childhood dinners! I can’t wait to make it for my own family now.
Beth Pierce
Thanks Aimee! Enjoy!!
Dannii
Now this is my kind of comfort food. Perfect for a cozy Sunday afternoon.
Beth Pierce
Yes indeed!
Vanessa
This is a hearty and warming recipe. I had some vegan chicken and used that instead, and the whole thing was just amazing! I look forward to using more of your recipes.
Beth Pierce
Thanks Vanessa! So glad that you like it and you were able to adapt it to your needs and wants!
Gina
We all loved this comforting meal over the weekend, so cozy and the perfect winter meal for a lazy Sunday!
Beth Pierce
Thanks Gina! So glad that you like it!
Linda Webb
I just printed the recipe and am trying it with puff pastry as I have this in the freezer! I know it’s going to be great!
Beth Pierce
Thanks Linda! Enjoy!!
Jessica Marie
Made this for my hubby and kids they loved it!! Added chopped garlic to sautéed veggies as well for extra flavoring and a 1/4 cup of milk to flour to mix well before adding then broth!! Made a little more creamier and the flavor pop more!!
Beth Pierce
Glad that you liked it and thanks for the tips!
Jen
We loved this!! We wanted additional flavor so we doubled the thyme (used dried) and also about a teaspoon of poultry seasoning at hubby’s request. Said it’s the best chicken pot pie he had ever had. Delish!! Oh, I took the easy way on the crust and used Pillsbury refrigerated dough.
Beth Pierce
Thanks Jen! So glad that you and your husband like the recipe!
Elizabeth
Sprinkle how much flour into chicken mixture?
Beth Pierce
1/3 cup. Full directions are at the bottom of the post.
Sandra
This is such an fantastic comfort food! Packed full of flavors but really easy to make!
Catalina
I love the chicken pot pie and I can’t wait to make it for my family!
Amanda Livesay
This is my family’s favorite comfort food! It’s so delicious!
Cindy
I printed the recipe and am going to try it gluten free!
Beth Pierce
Thanks Cindy! Let us know how it turns out.
Toni
This is seriously amazing! My kind of comfort food!
Erin | Dinners,Dishes and Dessert
I know for sure this Chicken Pot Pie would be a huge hit in my house!
Kimberly
There are few things I enjoy more than a good old-fashioned chicken pot pie – this looks scrumptious!
Erik
Such a classic comforting treat. Love being able to make this at home!