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    Home » Recipes » Main Dishes

    Classic Homemade Chicken Pot Pie

    Published: Oct 19, 2020 · Modified: Feb 21, 2022 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Classic Homemade Chicken Pot Pie (from Scratch)

    Best "from scratch" chicken pot pie recipe ever! Filled with roast chicken and vegetables in a savory cream sauce and topped with a tender, flaky herbed pie crust, it is comfort food perfection.

    Large enamel cast iron skillet with baked chicken pie, the crust vented with three hearts.
    Jump to:
    • Why You Will Love this Recipe
    • Four Elements of Perfect Chicken Pot Pie
    • How to Make Chicken Pot Pie from Scratch
    • FAQs & Expert Tips
    • Related Recipes
    • Classic Homemade Chicken Pot Pie (from Scratch)

    Why You Will Love this Recipe

    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 our all-time favorite recipes, developed over decades of trial and error. It isn't difficult work: it just take a little time and attention. We've nailed down the process for you, and broken it down into four easy steps.

    You can make this pot pie recipe totally from scratch, or you can use premade ingredients for any of the four basic elements. Plus, you can make everything ahead of time, and assemble when you want to bake it.

    Four Elements of Perfect Chicken Pot Pie

    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 components can be made well ahead of time.

    1 - Chicken

    • Recipe Suggests: Seasoned Rotisserie Chicken 
    • Substitutions: Home-roasted chicken or 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. 

    whole rotisserie chicken in pie dish

    2 - Hearty 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. 
    quart of chicken stock on wooden cutting board.

    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 vegetables. 
    Cut vegetables in glass bowl. Baby potatoes on cutting board. Peelings and cut celery.

    4 - 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. 

    Additional Ingredient Notes & Substitutions

    Herbs de Provence: Used in the chicken stock, this herb blend is 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.)

    Flour: Flour is used to thicken the pan sauce. You can use all-purpose flour if that's what you have, but we prefer to use "instant flour."

    Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. It instantly dissolves in liquids and won’t form lumps in your sauces. We use Wondra, but there are other brands.

    How to Make Chicken Pot Pie from Scratch

    Prep 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. 

    Deboned chicken in black plastic container

    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. If you are making homemade stock, reserve all the peels.

    Cut vegetable sin glass bowl, seasoned to roast. Peelings on cutting board.

    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.

    Vegetable scraps in large stockpot.

    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.

    Strained homemade chicken stock in pot

    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.

    Tray of raw vegetables on baking tray.

    Pan-fry the 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.

    Corn browning in saute pan.

    Make the 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.

    Flour and butter in skillet. Wooden spoon, empty ingredient bowls around.

    Immediately whisk in the flour, 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. 

    Chicken sauce dripping from spoon.


    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. 

    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.

    Chicken filling - chicken, veggies and sauce - in skillet.

    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.)

    Raw herbed pie crust with brush for egg wash.

    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.

    FAQs & Expert Tips

    Time Saver Tip: Chicken pot pie has a tendency to bubble over in the oven. Lay an oven liner or aluminum foil on the bottom of the oven to save having to clean it later.

    Why are there no peas in this chicken 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 our favorite add-ins for soups, casseroles, etc. Check it out in this Sweet Skillet Cornbread!

    Do you have to make homemade crust for chicken pot pie?

    Not at all! You can definitely use store-bought pastry crust for this recipe. For best results, use the kind that rolls out of a tube rather than the kind that comes in a pie tin.

    Can you use puff pastry dough for pie crust?

    Puff pastry dough makes a heavenly pie crust!

    When using it to top your chicken pot pie, roll out puff pastry to ⅛-inch thick and bake at the temperature listed on the pastry recipe or box.

    Can you use turkey in this pot pie recipe?

    Absolutely! In fact, 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. 

    baked chicken pot pie with herb pastry crust

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    Classic Chicken Pot Pie
    5 from 5 votes

    Classic Homemade Chicken Pot Pie (from Scratch)

    Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. Perfection! 
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Dish
    Cuisine: Comfort Food, Home Cooking
    Prep Time:1 hour hour
    Cook Time:45 minutes minutes
    Total Time:1 hour hour 45 minutes minutes
    Servings: 8 servings
    Calories: 388kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • Enameled Cast Iron Skillet

    Ingredients

    US Customary - Metric
    • 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 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.
      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.
      Add 5 tablespoons of flour, and immediately whisk it into the butter, stirring constantly for even cooking.
      In 3 to 5 minutes, you'll have a light roux that puffs slightly and smells a bit nutty.
      5 tablespoons butter
    • 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

    Herbs de Provence: Used in the chicken stock, this herb blend is 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.)
    Flour: Flour is used to thicken the pan sauce. You can use all-purpose flour if that's what you have, but we prefer to use "instant flour."
    Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. It instantly dissolves in liquids and won’t form lumps in your sauces. We use Wondra, but there are other brands.

    Nutrition

    Serving: 1serving | Calories: 388kcal | Carbohydrates: 31g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 803mg | Potassium: 829mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9898IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 2mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    Post Updated October 19, 2020 (Originally published November 14, 2012)

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    Comments

      5 from 5 votes

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    1. Michelle says

      October 21, 2020 at 10:08 am

      5 stars
      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!

      Reply
    2. Beth says

      October 20, 2020 at 12:30 pm

      5 stars
      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!

      Reply
    3. Kevin says

      October 20, 2020 at 12:24 pm

      5 stars
      I love a good pot pie recipe! Nothing beats them homemade too! I really like you heart addition!

      Reply
    4. Wanda says

      October 20, 2020 at 11:51 am

      5 stars
      My mom never made this growing up, but I love to make this dish! Your sauce looks perfect, I'm totally trying your version!

      Reply
      • Renée says

        October 20, 2020 at 12:36 pm

        Thank you! I hope you love it!

        Reply
    5. Stephanie says

      October 20, 2020 at 11:31 am

      5 stars
      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.

      Reply

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