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.
- 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.
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.
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Chicken Pot Pie
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)
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.
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.
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