Chicken Pot Pie

This comforting chicken pot pie features tender rotisserie chicken, a rich homemade filling, and a flaky, buttery crust made from scratch. It’s the perfect cozy meal for any night of the week, combining convenience with classic, from-scratch flavor. Great with leftover turkey too!

this recipe!

We’ve added a shortcut by using rotisserie chicken in this pot pie recipe but you can certainly use 4 cups of your own cooked chicken as well.

The creamy vegetable filling is easy to make from scratch and if you’d prefer to use store-bought pie crust, that’s an option as well – but, the homemade pie crust is easy!

Ingredients You’ll Need For Chicken Pot Pie

PASTRY

3 Cups All Purpose Flour

1 teaspoon Salt

¾ Cup Unsalted Butter

¼ Cup Vegetable Shortening

5 Tablespoons Ice Water

FILLING

½ cup Butter

1 Medium Sweet Onion, diced

2 Medium Carrots, peeled and diced

1 Rib Celery, diced

½ Cup All Purpose Flour

3 Cups Chicken Broth

2 Cups Rotisserie Chicken, cut into cubes

1 Cup Frozen Peas

¼ Cup Fresh Parsley, chopped

1 Tablespoon Fresh Thyme, chopped

2 teaspoons Spicy Brown Mustard

1 teaspoon Salt

½ teaspoon Black Pepper

1 Cup Sour Cream

1 Tablespoon Heavy Cream

How to Make Chicken Pot Pie – Step by Step Instructions

PREPARE THE PASTRY

In a large bowl add the flour and salt and mix with a fork. Then add the butter and shortening and cut into the flour with a pastry cutter (or use your fingers and thumbs and rub into the flour until it resembles bread crumbs).

Add the iced water. Add a little more if you feel 5 tablespoons is not quite enough. Knead the dough that has formed until it has all come together.

Half this dough, create a disc and wrap in plastic wrap. Refrigerate for 2 hours.

While the dough is chilling, prepare the filling for the pie.

PREPARE THE FILLING

Add the butter to a large Dutch Oven, or heavy bottomed pot. Apply medium-high heat.

Add the diced onions, celery and carrots and cook in the butter until soft.

Add the flour and mix into the vegetables, cook for another 2 minutes.

Slowly pour in the chicken broth, stirring all the time.

Add the chicken, peas, mustards, parsley, thyme, salt and pepper and simmer for about 10 minutes.

Add the sour cream, stir in until all mixed and simmer for another 5 minutes. Remove from the heat.

Heat oven to 400°F.

ROLL OUT THE PASTRY & LINE PIE PLATE WITH PASTY & ADD THE FILLING

Take one disc of pastry and roll it out on a clean, lightly floured surface until about ¼” thick.

Lay over the top of a 9” deep pie dish. Press in and allow the edges to hang over the sides.

Fill the pie with the pie filling.

ROLL OUT PASTRY TOP FOR PIE

Take the second disc and roll out the same as the first.

Lay over the top of the pie filling then fold the outside edges under the other edges, then crimp all the way around the pie, using your fingers and thumbs.

Using a pastry brush, brush the cream all over the top and edges of the pastry.

Using a sharp knife, cut a few vent holes to allow steam to escape.

BAKE & ENJOY!

Bake in the oven for 25-30 minutes.

Remove when the pie is a nice golden brown, allow to rest for 20 minutes before cutting into the pie.

Can i freeze chicken pot pie?

Yes, make sure to wrap tightly with both plastic wrap and foil and freeze for up to 3 months.

Storage Instructions

Once the chicken pot pie has cooled completely, cover with foil or plastic wrap and store in the refrigerator for up to 4 days.

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