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A serving of chicken pie with a golden crust and mixed vegetables on a white plate.

Grandma's Homemade Chicken Pot Pie Recipe

Author: Jessica Haggard
Golden, flaky crust meets a rich, savory filling packed with tender chicken and vegetables in this classic homemade chicken pot pie. It's the kind of comforting, crowd-pleasing dinner that comes together with simple ingredients and feels just as right on a weeknight as it does at a cozy family gathering.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Dishes
Cuisine American
Servings 6
Calories 523 kcal

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
 

Prepare the filling:

  • In a medium saucepan over medium heat, melt the butter. Add the flour, onion, salt, and pepper, stirring constantly until smooth and bubbly.
    A pot of soup with onions in it on a light surface.
  • Remove from heat and whisk in the chicken broth and milk.
    A hand whisking a creamy yellow sauce in a metal pan on a light gray surface.
  • Return the pan to the heat and bring to a boil while stirring. Let boil for 1 minute, until thickened.
    A pot of light beige, creamy sauce is heating on a stovetop burner, with small bubbles forming on the surface.
  • Stir in the cooked chicken and frozen peas and carrots. Remove from heat.
    A hand uses a whisk to stir a creamy mixture of carrots, peas, and chicken in a pan on a stovetop.

Prepare the crust:

  • In a medium bowl, mix the flour, celery seeds, and salt.
    A metal mixing bowl containing flour, celery seed and salt on a light countertop.
  • Cut in the lard using a pastry blender or two forks until the mixture resembles coarse crumbs.
    A stainless steel bowl containing a mixture of crumbly, white dough sits on a light-colored countertop.
  • 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.
    A ball of dough sits in a stainless steel mixing bowl on a light gray surface.
  • Lightly flour your surface and divide the dough into a two-thirds ball for the bottom crust and a smaller one-third ball for the top.
    Two balls of dough of different sizes rest on a sheet of parchment paper lightly dusted with flour.

Assemble:

  • Roll out the larger portion and fit it into the bottom of a 9-inch pie pan.
    Unbaked pie crust dough is pressed into a metal pie pan on a sheet of parchment paper.
  • Pour the filling into the prepared crust.
    Unbaked pot pie filled with a creamy mixture of chicken, peas, carrots, and creamy sauce in a round baking pan.
  • Roll out the remaining dough and lay it over the top.
    Two hands roll out dough with a wooden rolling pin on a floured surface.
  • Seal and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
    Unbaked pie with a crimped, speckled crust and eight slits cut in the center sits in a round metal pie pan.
  • Bake at 425 °F for 30 to 40 minutes, or until the crust is golden brown. Let cool slightly before serving.
    A serving of chicken pie with a golden crust on a white plate, showing pieces of chicken, peas, and carrots, with more pie in the background.

Notes

If the crust starts to brown too fast, cover the edges with foil to prevent burning.
Serve: Pair with a fresh salad and simple roasted sides.
Store: Keep chicken pot pie covered in the fridge for up to 3 days or freeze for 2 months; reheat at 350 F until hot, or bake from frozen at 375 F for 30–40 minutes, removing the foil at the end to crisp the crust.
 
 

Nutrition

Calories: 523kcalCarbohydrates: 40gProtein: 18gFat: 32gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 67mgSodium: 848mgPotassium: 249mgFiber: 2gSugar: 2gVitamin A: 397IUVitamin C: 1mgCalcium: 61mgIron: 3mg
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