Homemade Chicken Pot Pie is a double flaky pie crust filled with shredded chicken, chopped onions, carrots, peas, in a creamy sauce. Chicken and vegetables cooked between a golden flaky buttery pie pastry.
For this chicken pot pie recipe, I’ve used a homemade pie crust and baked in a cast iron skillet.
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!)
Why this recipe works:
- Made with simple ingredients, readily available in your local grocery store.
- Simple to follow directions.
- Freezer friendly – make a few chicken pot pies and wrap loosely with plastic wrap. Plop in the freezer for an easy meal later.
Ingredients Needed:
- Pie crust – use store-bought or homemade pie crust. You can even use a can of refrigerated biscuits on the top of this chicken pot pie recipe.
- Onions, carrots, and celery – chopped small and adds so much depth of flavor.
- Shredded chicken – use either boneless skinless chicken breasts or even leftover rotisserie chicken that you’ve shredded.
- Frozen vegetables – makes this pot pie recipe super easy. We prefer a combination of peas, sweet corn, and pearl onions. But, you can use whatever vegetables you prefer.
- Fresh rosemary – chopped finely to add plenty of flavor. Mix up your herbs and add fresh thyme too if you prefer.
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!
Using a cast iron skillet will help your crust from getting soggy. The heat from the cast iron pan distributes the heat to keep the bottom crust nice without having to blind bake.
Cast iron is great for baking because it retains heat and conducts it evenly. Lightly coat the pan with either cooking spray or vegetable oil so your pie does not stick.
Pie recipes:
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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
- ¾ cup celery, chopped small
- ½ cup (1 stick) butter
- 2 tablespoons vegetable or canola oil
- ½ cup all-purpose flour
- 3 cups chicken broth
- ¾ 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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Mel says
Made this after thanksgiving with the left over turkey, it was amazing! Added a diced potato.
Jessica Robinson says
Mel,
So glad to hear you loved it! Diced potatoes sounds like a great addition! Thanks for letting us know!
Jewel says
I thought this recipe was amazing. I’ve had some bland chicken pot pies in my life but this recipe was completely full of flavor and absolutely delicious. 10/10 will make again. Thank you!
Jessica Robinson says
Thank you so much Jewel! So happy to hear you enjoyed this chicken pot pie!
Lisa Meller says
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
Jessica Robinson says
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!
Sarah Sousa says
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?
Jessica Robinson says
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.
Ronda says
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
Jessica Robinson says
Ronda,
Glad to hear you loved the chicken pot pie!
Beth Shook says
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.
Jessica Robinson says
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.
Joanie says
Do you think you can add diced can potato’s
Beth Shook says
I added diced potatoes to carrots, onion and celery mixture, worked very well.
Jessica Robinson says
Diced potatoes would be a delicious addition!
Jessica Robinson says
Joanie,
Of course, you’re welcome to add can potatoes. Just drain them first before adding!
Elaine says
Oh my!!! This is fabulous. Couldn’t stop eating. A huge hit. Thank you
Jessica Robinson says
Elaine,
So happy to hear that you enjoyed it!
Brittany says
If I am making the homemade pie crust, do I need to make 2? One for the top and one for the bottom?
Jessica Robinson says
Brittany,
You want to make a double crust recipe. You’ll need a bottom and top crust.
Jean says
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!
Jessica Robinson says
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.
Linda Ehrhardt says
Jessica,
Do you cook the frozen pie for a longer period of time?
Thank you,
Linda
Jessica Robinson says
Hi Linda,
Just remember with a frozen pie, do not preheat your oven! Or your pie plate may explode. I would cook it slightly longer. Just until your pie crust is golden and the filling is bubbling up on the sides.
Linda says
Thank you Jessica …I made two yesterday. I want to cook them for Saturday. Do you know how long they’ll keep in the refrigerator?
Jessica Robinson says
Hi Linda,
I wouldn’t keep them in the fridge. Put them in the freezer! Otherwise you’ll likely have really soggy bottom crusts!
Linda says
Thank you Jessica!
Becky says
Easy recipe and fun to make with your significant other! It also looks incredible! It’s cooling as I write this. Thank you!!
Jessica Robinson says
Becky,
So happy to hear you both enjoyed it!
Laura says
I made this pot pie the other day. OMG the filling was so good! Thank you for the recipe!
Jessica Robinson says
Thanks so much Laura!! Glad to hear you loved it!
Lisa Hatfield says
Jessica this recipe just made me so hungry! Looks like it will feed a crowd too with plenty of leftovers!
Jessica Robinson says
Thanks so much Lisa!