Homemade Chicken Pot Pie is a double flaky pie crust filled with shredded chicken, chopped onions, carrots, peas, in a creamy sauce. For this chicken pot pie recipe, I’ve used a homemade pie crust and baked in a cast iron skillet.
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Classic chicken pot pie is baked in a cast iron skillet or a traditional glass pie plate. Either way, this Chicken Pot Pie will be delicious! And use leftover turkey or glazed ham to make either a turkey pot pie or ham pot pie!
I used a Homemade Pie Crust for this recipe, but you’re welcome to use store-bought. And chicken pot pie is freezer friendly! (Just assemble and wrap the entire pie loosely with plastic wrap and plop in the freezer!)
For more great dinner recipes be sure and try Easy Chicken Fajitas, Cast Iron Chicken, Mexican Shredded Chicken, and Slow Cooker Pulled Pork.
How to make Chicken Pot Pie:
Step 1: In a large cast iron skillet over medium heat. Heat the oil and butter. Add the onions, carrots, and celery. Stir occasion and cook until softened, about 4 to 5 minutes.
Step 2: Sprinkle the flour over the cooked vegetables and stir to combine. Cook about 1 minute, stirring continuously.
Step 3: Gradually add the chicken broth and heavy cream. Stir frequently until mixture begins to thicken. Remove from the heat and add the frozen vegetables. Season with black pepper. Add the chopped rosemary. (Add more chicken stock if needed)
On a lightly floured work surface, roll out the pie crust into a circle. Place in the bottom of a greased cast iron skillet (10-12-inches) or into a glass pie plate. Spoon the pot pie ingredients into the prepared pie shell.
Don’t feel like making homemade pie crust? No worries! Use store-bought pie crust. Or, make this chicken pot pie recipe with biscuits. Just place refrigerated biscuits on top of the filling and bake until they are golden brown. Easy as pie!
For more pie recipes be sure and check out my Homemade Apple Pie, Apple Hand Pies, Best Blueberry Pie, and Cherry Pie Filling.
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Chicken Pot Pie
Ingredients
Chicken Pot Pie
- 3 boneless skinless chicken breasts (cooked and shredded- see below)
- 1 cup yellow onion, chopped
- 1 cup carrots, peeled and chopped small
- 3/4 cup celery, chopped small
- 1/2 cup (1 stick) butter
- 2 tablespoons vegetable or canola oil
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3/4 cup heavy whipping cream
- 1 small bag frozen corn (10 to 12-ounces)
- 1 small bag frozen peas (10 to 12-ounces)
- 1 small bag frozen pearl onions (10 to 12-ounces)
- 1 tablespoon fresh rosemary (chopped finely)
- salt and black pepper to taste
- pie crust for double crust (homemade or store-bought)
Instructions
Chicken Pot Pie Filling
- Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Set aside.
- In a large cast iron skillet over medium heat. Heat the oil and butter. Add the onions, carrots, and celery. Stir occasion and cook until softened, about 4 to 5 minutes.
- Sprinkle the flour over the cooked vegetables and stir to combine. Cook about 1 minute, stirring continuously.
- Gradually add the chicken broth and heavy cream. Stir frequently until mixture begins to thicken. Remove from the heat and add the frozen vegetables. Season with black pepper. Add the chopped rosemary. (Add more chicken stock if needed)
Assembling Chicken Pot Pie
- On a lightly floured work surface, roll out the pie crust into a circle. Place in the bottom of a greased cast iron skillet (10-12-inches) or into a glass pie plate.
- Add the shredded chicken to the unbaked pie shell.
- Spoon the chicken pot pie ingredients into your prepared pie shell.
- On a lightly floured work surface, roll out the top pie crust and carefully place over the pot pie. Gently roll under the edges and press down. Use a sharp knife to cut several vents into the top of the pot pie.
- Brush the pot pie with an egg wash* using a pastry brush.
- Place the cast iron skillet or pie plate on the prepared half sheet pan.
- Bake in the preheated oven for 30-35 minutes. Or until the crust is golden and the filling bubbling.
- Let cool 10-15 minutes before serving.
Recipe Notes
For the chicken:
Place the chicken, one breast at a time inside a large Ziploc bag. Keep the bag open so air can escape. Flatten the chicken with a rolling pin or a meat tenderizer. Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and mustard powder (season to taste). Cook in a large cast iron skillet over medium heat, browning both sides. Finish in a preheated oven on a 375 degrees F for 15 to 20 minutes, or until thoroughly cooked. Let cool before shredding. You can also use store-bought rotisserie chicken in this recipe. Chicken Broth: I prefer to use Better Than Bouillon. Follow the directions on the jar. Be careful with adding salt to this recipe! Chicken broth already has lots of salt! *Egg Wash: 1 large egg, 1 teaspoon water, pinch of salt (beaten together with a fork) Substitutions: You can add lima beans, or any frozen vegetable you prefer.Nutrition
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Jessica this recipe just made me so hungry! Looks like it will feed a crowd too with plenty of leftovers!
Thanks so much Lisa!
I made this pot pie the other day. OMG the filling was so good! Thank you for the recipe!
Thanks so much Laura!! Glad to hear you loved it!
Easy recipe and fun to make with your significant other! It also looks incredible! It’s cooling as I write this. Thank you!!
Becky,
So happy to hear you both enjoyed it!
Hi! Thank you for sharing this great recipe. I’d like to make for a friend and I was curious if you’ve ever tried to freeze these pot pies and if so do you parbake and freeze or just assemble and freeze uncooked?
Thank you!
Hello Jean!
Yes, I actually have in the freezer we’re going to cook tonight for dinner. I make them, wrap well (unbaked) with plastic wrap and freeze. When freezing I typically use a Pryex or Anchor glass pie plate. DO NOT thaw the pie. Also, DO NOT preheat the oven! Place the frozen pie on a half sheet pan lined with parchment paper (to catch juices) and place into a COLD oven! Then set your temperature.
If I am making the homemade pie crust, do I need to make 2? One for the top and one for the bottom?
Brittany,
You want to make a double crust recipe. You’ll need a bottom and top crust.
Oh my!!! This is fabulous. Couldn’t stop eating. A huge hit. Thank you
Elaine,
So happy to hear that you enjoyed it!
Do you think you can add diced can potato’s
I added diced potatoes to carrots, onion and celery mixture, worked very well.
Diced potatoes would be a delicious addition!
Joanie,
Of course, you’re welcome to add can potatoes. Just drain them first before adding!
Just had this for dinner, and it is fabulous! My husband and I ate almost half the pie. Great one dish meal. I served with cranberry sauce and the combo was great.
Will definitely be making many more times in the future.
Thank you Beth!! So thrilled to hear that you enjoyed it that much! We love it too. You can also use rotisserie chicken or leftover turkey.
I made this chicken pot pie and it did not disappoint!! Great recipe, easy to make and a meal for a large family in about an hour! This will be on my home menu often! Thank you! Delicious, 5+ stars
Ronda,
Glad to hear you loved the chicken pot pie!
I couldn’t find frozen pearl onions. I did find ones that aren’t frozen. Can you still use them the same way? If you use potatoes in it do you have to cook the potatoes first?
Hi Sarah,
You can use pearl onions that aren’t frozen, they just take a long time to peel. One reader suggested using canned potatoes. That way they are already partially cooked.
I made this tonight for dinner. It tastes good but for one thing your recipe doesn’t tell me when to add in the chicken and you don’t say to pre bake the bottom crust so it came out soggy on the bottom. Next time I will pre bake the bottom crust for 15 minutes
Hi Lisa,
You do NOT need to pre bake the bottom crust if you bake in a cast iron skillet. This will make the pie crust nice and golden brown.
Add the shredded chicken to the unbaked pie shell and pour the filling over top. Glad to hear you enjoyed it!