Chicken Pot Pie from Scratch

This is comfort food at its finest. Our Chicken Pot Pie is loaded with tender chicken, colorful vegetables, and a rich, creamy sauce, all encased in a golden, flaky crust. It’s the perfect meal for cooler evenings or when you need something warm and satisfying.

At Andy’s Pie, this savory pie is consistently one of our top sellers. The secret is in the homemade cream sauce and the perfect balance of chicken to vegetables. We use a generous amount of fresh herbs to brighten the rich filling and add depth of flavor.

While it requires some time and effort, most of the work can be done ahead. The filling can be made a day in advance, making final assembly quick and easy when you’re ready to bake.

Ingredients

For the Crust:

• 1 batch flaky pie crust (double crust recipe)
• 1 egg, beaten (for egg wash)

For the Filling:

• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 1 cup whole milk or heavy cream
• 3 cups cooked chicken, cubed (about 1.5 lbs)
• 1 cup frozen peas
• 1/2 cup frozen corn
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme (or 1/2 tsp dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Prepare the crust: Make pie crust according to recipe and refrigerate while preparing the filling.

2. Cook the vegetables: In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes until vegetables are softened. Add garlic and cook for 1 more minute until fragrant.

3. Make the roux: Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.

4. Create the sauce: Gradually pour in chicken stock, stirring constantly to prevent lumps. Add milk or cream and bring to a simmer. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

5. Add chicken and seasonings: Stir in cooked chicken, peas, corn, parsley, thyme, salt, pepper, and paprika. Taste and adjust seasonings as needed. Remove from heat and let cool for 15 minutes.

6. Assemble the pie: Preheat oven to 400°F (200°C). Roll out one disk of pie dough and fit into a 9-inch deep-dish pie pan. Pour the cooled chicken filling into the crust. Roll out the second disk and place over the filling. Trim excess, crimp edges to seal, and cut several vents in the top.

7. Apply egg wash: Brush the top crust with beaten egg for a golden finish.

8. Bake: Place pie on a baking sheet and bake for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover with foil.

9. Rest and serve: Let the pie cool for 10-15 minutes before slicing. This allows the filling to set slightly, making it easier to serve.

Tips & Tricks

• Use rotisserie chicken for a time-saving shortcut. A standard rotisserie chicken yields about 3 cups of meat.
• Make the filling ahead: Prepare the filling up to 24 hours in advance and refrigerate. Let it come to room temperature before assembling the pie.
• For individual pot pies: Divide the filling among 6 ramekins, top with pie crust, and reduce baking time to 25-30 minutes.
• Customize your vegetables: Feel free to add mushrooms, potatoes, or green beans based on your preferences.
• Freeze for later: Assemble the pie but don’t bake it. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.
• The filling should be thick enough to mound in the crust. If it’s too thin, simmer for a few extra minutes to reduce and thicken.

Nutrition Information (per serving)

• Calories: 520
• Total Fat: 28g
• Carbohydrates: 38g
• Protein: 28g
• Sodium: 680mg