Homemade Chicken Pot Pie
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A comforting classic that tastes like it came from Grandma’s kitchen – because it did! This recipe has been passed down in my family through the generations. The homemade crust with celery seed gives this pot pie a rustic, savory flavor you don’t get from the store. It’s cozy, satisfying, and worth every minute.
From air fryer stuffed chicken breast and simple chicken salad to something saucy like marry me chicken, I won’t run out of delicious chicken dinners to serve my family. However, one dish that I cook whenever I miss my childhood is classic chicken pot pie. It’s the definition of cozy comfort food, perfect for chilly evenings, Sunday dinners, or anytime you need a hearty meal that satisfies.
Why My Recipe Works
- Ready in about an hour
- Simple ingredients
- One dish meal: Meat veggies, and pastry all in one, so you don’t need much else on the table.
- Customizable: Use leftover chicken or swap in your favorite veggies.
- Freezer-friendly
How to Make Homemade Chicken Pot Pie
25 minutes of simple prep, then leave the rest to your oven. Just make a simple filling, add it to the crust, and bake until golden.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the filling:
- Butter
- All-purpose flour: Thickens the sauce so it holds the ingredients together.
- Chopped onion
- Salt and pepper
- Chicken broth: The flavorful base of the filling.
- Milk: Blends with the broth for that smooth, creamy texture.
- Cooked chicken: Rotisserie or leftovers work great here, making prep quick and easy.
- Frozen peas and carrots
For the pie crust:
- All-purpose flour
- Celery seeds
- Salt
- Lard: Lard gives a richer, slightly savory flavor and makes a beautifully flaky crust. It’s a traditional choice for many old-fashioned pies, especially savory ones like pot pie. Lard tends to produce a more tender, melt-in-your-mouth result than shortening.
- Ice water: Brings the dough together without melting the fat.
Step-By-Step Instructions
Making homemade chicken pot pie might sound like a big project, but it’s easier than you think once you break it down. With just a few simple steps, you’ll have a cozy, from-scratch dinner that the whole family can enjoy.
Step 1: Prep the base
In a medium saucepan over medium heat, melt the butter. Add the flour, onion, salt, and pepper, stirring constantly until smooth and bubbly. Remove from heat and whisk in the chicken broth and milk.
Step 2: Thicken and add chicken and veggies
Return the pan to the heat and bring to a boil while stirring. Let boil for 1 minute, until thickened.
Stir in the cooked chicken and frozen peas and carrots. Remove from heat.
Step 3: Make the crust
Prepare the pastry crust. In a medium bowl, mix the flour, celery seeds, and salt. Cut in the lard using a pastry blender or two forks until the mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough holds together. The dough should almost clean the sides of the bowl.
Form into a ball. Lightly flour your surface and divide the dough. Use two-thirds for the bottom crust and one-third for the top. Roll out the larger portion and fit it into a 9-inch pie pan.
Step 4: Add the filling
Pour the filling into the prepared crust. Roll out the remaining dough and lay it over the top. Seal and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
Step 5: Bake
Bake at 425 F for 30 to 40 minutes, or until the crust is golden brown. Let cool slightly before serving.
Substitutions
- Butter: Any cooking fat works here. Try ghee or olive oil if butter isn’t on hand.
- All-purpose flour: Cornstarch or arrowroot powder will thicken the sauce just as well.
- Onion: Shallots, green onions, or even a sprinkle of onion powder make good stand-ins.
- Chicken broth: Vegetable broth or diluted bouillon cubes can easily take its place
- Frozen peas and carrots: A frozen veggie mix (peas, carrots, corn, green beans) or lightly blanched fresh vegetables work great too.
- Lard: In a pinch, use a shortening like Crisco.
Expert Tips
- Brush with egg wash: For a shiny golden crust, brush the top with a lightly beaten egg before baking.
- Use leaf lard: If you’re using leaf lard (the highest grade, with a neutral taste), even better. Some store-bought lard is hydrogenated and can have a porky flavor which is still usable, but better suited for savory pies like this than for sweet ones. Make sure your lard is cold when you cut it into the flour, just like you would with shortening or butter.
- Splash in some cream: Swap a bit of milk with cream for an extra-rich filling.
- Protect the crust edges: If they’re browning too quickly, cover with foil to keep them from burning.
How to Store This Recipe
Store leftover chicken pot pie in the fridge, covered with foil in the pie pan or in an airtight container, for up to 3 days. This keeps the crust from drying out and the filling fresh. For longer storage, freeze the fully baked, cooled pie wrapped tightly in foil for up to 2 months.
To reheat, warm slices in a 350 F oven until hot, or bake straight from frozen at 375 F for 30 to 40 minutes, covered with foil. Remove the foil near the end so the crust crisps up nicely.
How to Serve Homemade Chicken Pot Pie
The best way to serve chicken pot pie is fresh out of the oven, once it’s had about 10 minutes to rest. Use a sharp knife to cut through the golden crust, then a wide spatula to lift out generous wedges.
Keep it simple and comforting with a fresh salad like Italian salad, or your favorite roasted vegetables. On chilly nights, pair it with a warm side like creamy mashed potatoes or a creamy soup. For drinks, a glass of apple cider or a light white wine like Chardonnay complements the savory filling beautifully.
More Easy Chicken Recipes To Try
- Cheesy chicken and asparagus bake
- Apricot chicken
- Honey mustard chicken
- Sheet pan chicken fajitas
- Herb-crusted chicken
Classic Homemade Chicken Pot Pie Recipe
Ingredients
For the Filling:
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ⅓ cup onion chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1¾ cups chicken broth
- ⅔ cup milk
- 2 cups chicken cooked, chopped
- 1 package (10 ounces) frozen peas and carrots
For the Pie Crust:
- 2 cups all-purpose flour
- 2 teaspoons celery seeds
- 1 teaspoon salt
- ⅔ cup plus 2 tablespoons lard or shortening like Crisco
- 4 to 5 tablespoons ice water
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the flour, onion, salt, and pepper, stirring constantly until smooth and bubbly. Remove from heat and whisk in the chicken broth and milk.
- Return the pan to the heat and bring to a boil while stirring. Let boil for 1 minute, until thickened.
- Stir in the cooked chicken and frozen peas and carrots. Remove from heat.
- Prepare the pastry crust. In a medium bowl, mix the flour, celery seeds, and salt. Cut in the lard using a pastry blender or two forks until the mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough holds together. The dough should almost clean the sides of the bowl.
- Form into a ball. Lightly flour your surface and divide the dough. Use two-thirds for the bottom crust and one-third for the top. Roll out the larger portion and fit it into a 9-inch pie pan.
- Pour the filling into the prepared crust. Roll out the remaining dough and lay it over the top. Seal and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
- Bake at 425 °F for 30 to 40 minutes, or until the crust is golden brown. Let cool slightly before serving.
Notes
- Brush the top with a lightly beaten egg before baking for a shiny golden crust.
- Cold leaf lard works best since it has a clean flavor. Store-bought lard can taste porky, which is fine for savory pies but not as great for sweet ones. Cut it in just like you would with butter or shortening.
- Use a little cream in place of some milk for a richer filling.
- If the crust starts to brown too fast, cover it with foil to prevent burning.
