Making Homemade Chicken Pot Pie (from scratch) is a labor of love. The ultimate of comfort foods, it is a meal made for cozy Sunday suppers and close family gatherings.
This classic Chicken Pot Pie is one of my all-time favorite recipes, developed over decades of trial and error.
Making chicken pot pie isn't difficult work: it just takes time and attention. You must first make a pastry crust, oven roast the vegetables, and boil down the (homemade) chicken stock to reduce it. Then you assemble the pie and babysit it (just a little) while it bakes.
And it is ALL totally worth it!
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The Four Elements of a Perfect Homemade Chicken Pot Pie
(Including Substitutions & Faster Prep Tips)
Making an old-fashioned, homemade chicken pot pie is much easier than it looks. This recipe is made up of four basic elements; chicken, stock, vegetables, and crust; and each of these four pot pie components can be made ahead of time.
[1] Chicken
- Recipe Suggests: Seasoned Rotisserie Chicken
- Substitutions: Home-roasted chicken; the equivalent in leftover chicken
You will be using the entire chicken to make this pot pie: the meat goes into the pot pie filling; and the bones, skin, and other bits are used to make the chicken stock.
Start with a good chicken. The most important thing is that the chicken you use have lots of flavorful bits and juices. If you use a plain, unseasoned chicken, your resulting stock will require a ton of extra seasoning.
This pot pie recipe is also a great way to use Thanksgiving leftovers: simply substitute turkey for the chicken, and 1 to 2 cups of water plus 2 cups of turkey gravy for the chicken stock portion.
[2] Hearty Homemade Chicken Stock
- Recipe Suggests: Homemade Hearty Homemade Chicken Stock is what sets this pot pie recipe apart: notice how much denser it is than store-bought chicken stocks. Don't buy flavored water when you can easily make this rich, flavorful stock for just pennies.
- Substitutions:There is no substitute for homemade chicken stock; however, if you need to speed things up, you can use 8 cups (2 quarts) of good quality store-bought stock and reduce it by half.
[3] Roasted Vegetables
- Recipe Suggests: Potatoes, carrots, onions, and corn. Note that potatoes vary in texture, depending on type. I prefer to use Yukon Golds, but russet potatoes also work.
- Substitutions: Use the vegetables of your choice. Root vegetables should always be roasted first. You can also use frozen vegetable: while not my first choice, they will definitely speed up the process.
Why are there No Peas in this Pot Pie Recipe?
You may notice that this chicken pot pie recipe doesn't specify any "peas" on the ingredient list. While peas are traditionally included in most pot pie recipes, I make no secret about my disdain for cooked peas (with the exception of Split Pea Soup, which is delicious).
Instead, I've substituted pan-fried corn, which lends a sweet pop of flavor and some nice texture to the filling mix; however, if you want to sub in peas, that works, too!
NOTE: Pan-fried corn is one of my favorite add-ins for soups, casseroles, etc. (Check it out in this Sweet Skillet Cornbread {with Pan-fried Maple Corn}!
[4] Herbed Pie Crust
- Recipe Suggests: Our savory Herb Pie Crust recipe works perfectly with this pot pie recipe.
- Substitutions: You can use any standard pie crust for this pot pie; homemade, refrigerated, or frozen.
How to Make Classic Chicken Pot Pie from Scratch
Prepare the Chicken & Vegetables
Debone the Chicken. For the purposes of this recipe, deboning means, "Get the meat off the bones." It doesn't need to be pretty: no one else is going to see it.
Put separated chicken meat into a medium bowl and set aside. Put the the bones, skin, and any cooking juices into a large stock pot and set aside.
Prep the potatoes, carrots, and onions for oven roasting. (I don't peel the baby potatoes when I use them.) Put all of the peeled, cut vegetables into a medium bowl.
Make the Chicken Stock
Put all of the onion and and carrot trimmings, as well as 2 stalks of chopped celery, into the stock pot with the chicken bones, etc. (NOTE: There is no celery in the pot pie filling; only in the stock.)
Follow the directions for making Hearty Homemade Chicken Stock, seasoning as directed. [Alternately, reduce 8 cups of high-quality store-bought chicken stock down to 4 cups.] Set aside.
NOTE: The Herbs de Provence used in the chicken stock are critical to the flavor profile of this Chicken pot pie. If you are using reduced store-bought (or other) stock, add 1 to 1½ teaspoons of Herbs de Provence to the stock before you reduce it. (OR ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice.)
Roast the Vegetables
Preheat oven to 450°F [230°C].
Toss the vegetables in the bowl generously with olive oil, and season with salt and pepper.
Pour seasoned vegetables onto a baking sheet and roast uncovered in oven for 20 minutes, or just until tender.
Prepare Pan-fried Corn (Optional)
Heat a small skillet over medium-high heat. Melt one tablespoon of butter. Add frozen corn to hot butter and pan-fry for 5-7 minutes, stirring constantly, until corn begin to turn golden brown.
Make the Chicken Pan Sauce
Melt 5 tablespoons of butter over medium-low heat in a large (10 or 12-inch) cast iron skillet.
Sprinkle in 5 tablespoons of flour.
NOTE: You can use regular flour if that's what you have, but I always use "instant flour" for this. I use Wondra, but there are other brands. Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. Wondra instantly dissolves in liquids and won’t form lumps in your sauces.
Immediately whisk in the flour, and stirring constantly for even cooking. In 3 to 5 minutes, you'll have a light roux that puffs slightly and smells a bit nutty.
Stir in 4 cups of hearty chicken stock all at once, continuing to whisk the sauce as it thickens. When the sauce has thickened, add 1 cup of half-and-half (or milk).
The sauce should be thin, but thick enough to coat a spoon. The sauce will thicken considerably while cooking as it absorbs into the other filling ingredients. Season liberally with salt and pepper to taste.
Make the Chicken & Vegetable Filling
Preheat oven temperature to 425°F | 220°C. Add the chicken meat, roasted vegetables, and pan-fried corn to the pan sauce.
Gently mix to combine.
Chicken and vegetable filling can be made up to three days ahead of time.
To use premade filling: Reheat filling on stovetop or in oven until until it reaches a consistent internal temperature of 95-100° [35-37°C] before adding crust.
Assemble the Pot Pie
Put Roll out pie crust about 2-3 inched larger than the top of the cast iron skillet you are using. Top the chicken filling with pie crust, turn the edge under to fit skillet edge, press against the sides to seal, and flute the edges.
You can also brush the pastry dough with an egg wash if you would like. (I used 1 egg and 2 tablespoons of water for the egg wash on the pot pie pictured here.)
Bake the Chicken Pot Pie
Put cast iron skillet in center of oven and bake at 425°F | 220°C for 40-50 minutes.
Check Chicken Pot Pie after 30 minutes. If the top seems to be browning too quickly, gently lay a piece of aluminum foil over the top of the entire pie. Do not form or crimp it - just lay it over the top.
Remove chicken pot pie from oven when it is golden brown on top and crust is fully cooked. Allow pot pie to cool for at least 10 minutes before serving.
Post Updated October 19, 2020 (Originally published November 14, 2012)
Classic Homemade Chicken Pot Pie (from Scratch)
Equipment
Ingredients
- 1 whole rotisserie chicken or oven roasted
- 1 batch Herb Pastry Crust or your favorite pastry crust
Roasted Vegetables
- 1 pound carrots peeled and cut into 1-inch pieces
- 1 pound Baby Yukon Gold Potatoes quartered; or similar potatoes, cut into 1" cubes
- 1 medium yellow onion peeled and thickly sliced root to stem
- 1½ teaspoons kosher salt
- 2 tablespoons olive oil
Pan-fried Corn [Optional]
- 1 tablespoon butter
- 1 cup frozen corn
Sauce
- 5 tablespoons butter
- 5 tablespoons Wondra or all-purpose flour
- 4 cups Hearty Chicken Stock
- 1 cup half-and-half or milk
- salt & pepper to taste
- 1 teaspoon Herbes de Provence * or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice [See NOTE)
Instructions
Ingredient Prep
- Debone the Chicken. For the purposes of this recipe, deboning means, "Get the meat off the bones." It doesn't need to be pretty: no one else is going to see it.1 whole rotisserie chicken
- Put separated chicken meat into a medium bowl and set aside. Put the the bones, skin, and any cooking juices into a large stock pot and set aside.
- Prep the potatoes, carrots, and onions for oven roasting. (I don't peel the baby potatoes when I use them.)Put all of the peeled, cut vegetables into a medium bowl.1 pound carrots, 1 pound Baby Yukon Gold Potatoes, 1 medium yellow onion
- Put all of the onion and and carrot trimmings, as well as 2 stalks of chopped celery, into the stock pot with the chicken bones, etc. NOTE: There is no celery in the pot pie filling.
- Follow the directions for making Hearty Homemade Chicken Stock, seasoning as directed. [Alternately, reduce 8 cups of high-quality store-bought chicken stock down to 4 cups.]Set aside.*NOTE: The Herbs de Provence used in the chicken stock are critical to the flavor profile of this Chicken pot pie. If you are using reduced store-bought (or other) stock, add 1 to 1½ teaspoons of Herbs de Provence to the stock before you reduce it. (OR ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice.)1 teaspoon Herbes de Provence
Oven Roasted Vegetables
- Preheat oven to 450°F [230°C]. Toss the vegetables in the bowl generously with olive oil, and season with salt and pepper.2 tablespoons olive oil, 1½ teaspoons kosher salt
- Pour seasoned vegetables onto a baking sheet and roast uncovered in oven for 20 minutes, or just until tender.
Pan-fried Corn (Optional Step)
- Heat a small skillet over medium-high heat. Melt one tablespoon of butter. Add frozen corn to hot butter and pan-fry for 5-7 minutes, stirring constantly, until corn begin to turn golden brown.1 tablespoon butter, 1 cup frozen corn
Chicken Stock Pan Sauce
- Melt 5 tablespoons of butter over medium-low heat in a large (10 or 12-inch) cast iron skillet.5 tablespoons butter
- Add 5 tablespoons of flour. NOTE: You can use regular flour if that's what you have, but I always use "instant flour" for this. I use Wondra, but there are other brands. Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. Wondra instantly dissolves in liquids and won’t form lumps in your sauces.5 tablespoons Wondra
- Immediately whisk in the flour, and stirring constantly for even cooking. In 3 to 5 minutes, you'll have a light roux that puffs slightly and smells a bit nutty.
- Stir in 4 cups of hearty chicken stock all at once, continuing to whisk the sauce as it thickens. When the sauce has thickened, add 1 cup of half-and-half (or milk).4 cups Hearty Chicken Stock, 1 cup half-and-half
- The sauce should be thin, but thick enough to coat a spoon. The sauce will thicken considerably while cooking as it absorbs into the other filling ingredients. Season liberally with salt and pepper to taste.salt & pepper
Assembling the Pot Pie
- Preheat oven temperature to 425°F | 220°C.
- Add the chicken meat, roasted vegetables, and pan-fried corn to the pan sauce.
- Gently mix to combine. To use premade filling: Reheat filling on stovetop or in oven until until it reaches a consistent internal temperature of 95-100° [35-37°C] before adding crust.
- Roll out pie crust about 2-3 inched larger than the top of the cast iron skillet you are using.1 batch Herb Pastry Crust
- Top the chicken filling with pie crust, turn the edge under to fit skillet edge, press against the sides to seal, and flute the edges. You can also brush the pastry dough with an egg wash if you would like. I used 1 egg and 2 tablespoons of water for the egg wash on the pot pie pictured here.
Baking Chicken Pot Pie
- Put cast iron skillet in center of oven and bake at 425°F | 220°C for 40-50 minutes. Check Chicken Pot Pie after 30 minutes. If the top seems to be browning too quickly, gently lay a piece of aluminum foil over the top of the entire pie. Do not form or crimp it - just lay it over the top. Remove chicken pot pie from oven when it is golden brown on top and crust is fully cooked. Allow pot pie to cool for at least 10 minutes before serving.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Stephanie says
This chicken pot pie is delicious! I love finding ways to get a lot of vegetables in our meals. We don't have any cute cookie cutters like the heart but I'll have to try that next time.
Wanda says
My mom never made this growing up, but I love to make this dish! Your sauce looks perfect, I'm totally trying your version!
Renée says
Thank you! I hope you love it!
Kevin says
I love a good pot pie recipe! Nothing beats them homemade too! I really like you heart addition!
Beth says
This looks so delicious and tasty! My family and I love chicken pot pie! It's one of our favorite recipes! Can't wait to make this!
Michelle says
Curious to try your yummy version for sure! Too funny about your hatred of peas! I usually use both peas and corn in mine. The pan searing them sounds like it makes it amazing!