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Chicken Pot Pie

Chicken Pot Pie

Updated March 5, 2026

Baked chicken pot pie with a buttery top crust and rich filling of tender chicken, vegetables, and creamy sauce.

This is a family-style, top-crust-only pot pie. The filling is meant to be spoonable, not slice-clean.

Carrots are intentionally excluded to keep the filling softer and less sweet. Homemade crust takes 10 minutes active time plus 30 minutes chilling. Store-bought works if you are short on time.

Cook time
1 hr 25 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ¼ cup All-purpose flour
  • ½ tsp Salt
  • 8 tbsp Unsalted butter, cold, cubed
  • 4 tbsp Ice water
  • 3 tbsp Butter
  • 1 tbsp Olive oil
  • 1 whole Medium onion, diced
  • 2 rib Celery ribs, diced
  • 2 clove Garlic cloves, minced
  • ¼ cup All purpose flour
  • 2 cup Chicken stock
  • 1 cup Whole milk or cream
  • 2 cup Cooked chicken, chopped or shredded
  • 1 cup Frozen peas
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Dried thyme
  • 1 whole Egg, beaten (for egg wash)

Instructions

Make the pie crust
Whisk all-purpose flour (1 ¼ cup) and salt (½ tsp) in a large bowl.
Add cold butter, cubed (8 tbsp) and cut in using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces remaining.
Drizzle ice water (4 tbsp) 1 tablespoon at a time, mixing with a fork until dough just comes together.
Shape into a disk, wrap in plastic, and refrigerate.
Equipment: large mixing bowl, pastry cutter, fork, plastic wrap
Sauté the aromatics
Melt butter (3 tbsp) with olive oil (1 tbsp) in a large skillet over medium heat (325-350°F surface).
Add medium onion (1 whole), diced and celery ribs (2 rib), diced and cook until softened.
Add garlic cloves (2 clove), minced and cook until fragrant.
Equipment: large skillet or Dutch oven, wooden spoon
Make the roux and add liquids
Sprinkle all purpose flour (¼ cup) over the vegetables and stir well.
Cook to remove raw flour taste.
Slowly whisk in chicken stock (2 cup), followed by whole milk or cream (1 cup), stirring until smooth.
Equipment: large skillet or Dutch oven, wooden spoon, whisk
Finish the filling
Add cooked chicken or (2 cup), shredded, frozen peas (1 cup), salt (1 tsp), black pepper (½ tsp), and dried thyme (½ tsp).
Simmer until thick and spoonable.
Remove from heat and let cool slightly.
Equipment: large skillet or Dutch oven, wooden spoon
Transfer the filling
Transfer the filling to a 9 x 13 inch baking dish or deep pie dish.
Spread evenly. Do not line the dish with crust. This is a top-crust-only pie.
Equipment: 9 x 13 inch baking dish or deep pie dish
Add the top crust
Roll out chilled pie crust on a floured surface to fit your baking dish.
Lay it directly over the filling. Trim excess dough and crimp edges lightly.
Cut several slits in the top to vent steam.
Brush with egg, beaten (for egg wash) (1 whole).
Equipment: 9 x 13 inch baking dish or deep pie dish, rolling pin, pastry brush
Bake the pie
Place dish on a baking sheet.
Bake at 400°F until the crust is deeply golden and crisp.
Equipment: 9 x 13 inch baking dish or deep pie dish, baking sheet (for catching drips), oven
Rest and serve
Let rest.
Slice or spoon into bowls and serve hot.

Tomorrow's Meal

Crispy Pot Pie Cakes with Hot Sauce

Cold pot pie filling scooped and formed into patties, coated in crushed crackers, then pan-fried until golden and crackling outside with creamy chicken filling inside

You'll need to pick up:

Saltine crackers or panko breadcrumbs for coatingNeutral oil for fryingHot sauce or ranch for dipping

Quick overview:

  1. 1.Scoop cold pot pie filling into 1/2 cup portions and form into thick patties
  2. 2.Crush crackers into fine crumbs on a plate
  3. 3.Press both sides of each patty firmly into crumbs to coat
  4. 4.Heat 1/4 inch oil in skillet over medium-high heat to 350°F
  5. 5.Fry patties 3-4 minutes per side until deep golden and crispy
  6. 6.Drain on wire rack, serve hot with dipping sauce

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