Posted Aug 26, 2020, Updated Mar 25, 2024 Is there a more classic, cozy, fall meal than Chicken Pot Pie (or classic homemade meatloaf)? This homemade Chicken Pot Pie recipe is made from scratch and is the best chicken pot pie you’ll ever eat. I often find chicken pot pie recipes with lots of processed ingredients – but not this from scratch version! You’ll never used condensed soups or buy a frozen pot pie again after trying this homemade chicken pot pie. The delicious filling is thick and made with a from-scratch sauce that is never runny. And it’s all enveloped in a homemade double layer pie crust that is flaky and buttery, a meal your entire family will love.
Chicken Pot Pie Recipe: Ingredients & Substitutions
Crust. See notes on this All Butter Pie Crust Recipe for substitutions on the crust ingredients. Cooked chicken breasts. I most often use diced rotisserie chicken. You can use leftover grilled chicken, crock pot pulled chicken or cook it on the stovetop (instructions in the recipe card). You can also use leftover turkey and make turkey pot pie. Red potatoes. Yukon Gold potatoes are a great substitute if you don’t have red potatoes. Carrots, Celery, Peas, Corn. You can add or subtract just about any of the veggies in this recipe and use your favorites with great results. Better Than Bouillon. This is a pretty important ingredient in this chicken pot pie recipe. It is my favorite chicken base by far and imparts the best flavor. You can use another brand or bouillon cubes. Whole milk. 2% milk or half and half are good substitutions. All-purpose flour. You can sub gluten-free all-purpose flour if desired. Also bread flour works well in a pinch. Egg Wash. Optional but recommended. You can use just an egg yolk or just cream if desired, but I find a combination works the best.
How to mMake Chicken Pot Pie (from scratch)
There are a few steps in this chicken pot pie recipe, but it really is easy to make! As always, we’ll walk through the process step-by-step and don’t forget to watch the video!
Make the Crust
So many people wonder, “How do you make chicken pot pie crust from scratch?” Well It’s really easy and takes less than 5 minutes! You can follow this all-butter pie crust tutorial and video for more detailed information on how to make it! It’s important to make the crust first because it has to chill for at least 1 hour before being rolled and used in this chicken pot pie recipe.
Make the Sauce
The next step in the process is to make the sauce, and then set it aside while you cook potatoes and veggies for the filling. To do this, whisk together flour, onion powder, garlic powder, garlic salt pepper and milk together in a small bowl. In a 4-quart pan over medium heat, boil water, then add the chicken bouillon and whisk until dissolved. Add the milk mixture to boiling water/bouillon and cook over medium heat, stirring constantly, until thick (about 3 minutes). Remove from heat and set aside to use later.
Make the Filling
Add potatoes, 2 TBS butter and garlic and water to a large, nonstick saucepan and cover. Cook, covered for 10 minutes, or until the potatoes are soft, stirring occasionally. Add carrots, onion, celery and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
How to Cook Chicken for Chicken Pot Pie
If you don’t keep rotisserie chicken on hand, to cook the chicken breasts follow these instructions: Add peas, corn, chicken and sauce and then stir to combine. Cover and set aside while you roll out the pie crusts.
Assemble
Now it’s time to put all the delicious parts of this chicken pot pie together! Roll out both discs of dough. Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top. Place bottom dough into the pie plate, then pour the filling into the bottom crust and spread it out evenly. Add the other crust on top, pinch the edges together and cut an “X” in the top. Brush with the egg wash (if desired).
Bake & Cool
Use a pie crust shield to protect the outer crust and bake at 425 for 30 – 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning. Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.
Serve!
While I usually serve this homemade chicken pot pie warm as a meal of it’s own (no side dishes required. You can choose to serve it with your favorite side dishes! Here are some recommendations on what to serve with chicken pot pie:
Salad. We love serving chicken pot pie with a nice green salad, like this burrata salad, kale salad, etc. Dinner rolls. These homemade dinner rolls are the perfect compliment to this chicken pot pie! Bread. Who doesn’t love to eat bread alongside chicken pot pie? This dutch oven bread or Pretzel bread are great choices. Vegetables. A side of roasted green beans, roasted broccoli, or balsamic roasted vegetables are great side dishes to serve with chicken pot pie.
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