Chicken Pot Pie Recipe.

Chicken Pot Pie Recipe

Chicken Pot Pie Recipe.

Chicken Pot Pie

Chicken Pot Pie Recipe

Laura MarianoLaura Mariano
This homemade chicken pot pie is homey, warm, and will keep you warm. It has a homemade pancake batter and is filled with chicken tender in broth and vegetables. If you have never tried this delicious homemade pie crust, this one will impress everyone.
5 from 11 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 460 kcal


  • 1 egg, beaten for washing eggs
  • 1/4 cup finely chopped parsley, plus more for garnish
  • 1 cup frozen peas, do not thaw
  • 1/4 teaspoon black pepper, plus more for garnish
  • 2 teaspoons salt, plus kosher salt for garnish
  • 2 cups chicken broth
  • 1/3 cup all-purpose flour
  • 3 garlic cloves, minced
  • 8 ounces white or brown mushrooms, (discarded), sliced
  • 1/2 cup heavy cream
  • 2 medium carrots (1 cup), thinly sliced
  • 1 medium yellow onion (1 cup chopped)
  • 3 tablespoons unsalted butter
  • 4 cups shredded cooked chicken
  • 1 homemade pie crust (pirate)


  • In a pot or Dutch oven, melt 6 tablespoons butter. Add the chopped onion and carrots and sauté for 8 minutes over medium heat until soft.
  • Add the sliced ​​mushrooms and minced garlic and sauté for another 5 minutes, until the mushrooms are softened.
  • Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock and ½ cup heavy cream, then bring to a simmer and cook for 1 minute or until stock thickens. Add 2 teaspoons salt, 1/4 teaspoon black pepper, or season to taste. He must be well trained.
  • Add cooked chicken pieces, frozen peas, and ¼ cup of parsley. Stir, then remove from heat and cool slightly while rolling the crusts. Roll 1 refrigerated round crust disk into a 12-inch-diameter circle. Carefully transfer it to a 9-inch pie plate. Spoon the pie filling over the bottom crust.
  • Roll the second disk of pie dough into a 10-inch-diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust and then crack the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits on top to allow steam to escape. Brush the top of the shell with a beaten egg and sprinkle lightly with coarse salt and pepper.
  • Bake at 425°F for 30-35 minutes or until the top crust is golden. If the edges turn brown too quickly, cover with a round shield or make a shield by cutting a 4-inch-diameter circle from the center of a sheet of tin foil and placing it on top of the cake. Once out of the oven, rest for 15 minutes to cool slightly before slicing.


Use leftover shredded grilled chicken (light or dark meat), or cook and shred 2 large chicken breasts for 4 cups of shredded chicken.
Keyword chicken pot pie, pot pie, savory pie
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.


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  1. 5 stars
    This is the best chicken pot pie I have ever made. I did substitute corn and string beans for mushrooms since my husband doesn’t like them. I would make this again and again.

  2. 5 stars
    I made 1 pot pie using your crust recipe & 1 with store bought shells. Your pie crust recipe was amazing & so flaky & way better tasting than store bought! The pot pie filling was the perfect flavor & consistency! So delicious. Thank you for being so awesome! I love the videos to supplement the recipes.

  3. 5 stars
    If I make the filling the day before cooking, would I need to cook the pie longer than stated in the recipe, or should it be left out of the fridge for awhile before putting it in the oven?

  4. 5 stars
    I followed this recipe to the letter (using leftover turkey instead of chicken). It was the very best pot pie I have every eaten!
    I love your recipes and check them first before any other source. Thanks for the great videos too!

  5. 5 stars
    Simply delicious! I couldn’t find Lactose-free whipping cream, so I used Oat milk instead, and It was yummy! I love your recipes.
    Thank you,

  6. 5 stars
    I bought a pie crust, maybe next time I’ll make yours Natasha. This was really good. It’s easy to customize-left out the peas, added baby potatoes, you could add corn, broccoli, bacon, etc. My first pot pie!

  7. 5 stars
    I made the chicken pot pie X2 and have an entire cooked pie leftover. How can I store and use later without compromising taste and texture?Great recipe!

  8. 5 stars
    Fantastic recipe(s)! The best pot pie recipe I’ve tried. And, I even made the crust using your recipe! Never had any luck with pie crusts. Both are definitely keepers and I will not shy away from making crusts anymore. Thank you!

  9. 5 stars
    I made this last night, following the recipe almost exact. It was so good! Thanks for sharing, we will be using this as our good to recipe.

  10. 5 stars
    Oh my gosh! I made your chicken pot pie and used your pie crust recipe and it was like heaven! My husband ate 3 slices! Thank you for this recipe! I’m going to use the pie crust recipe again for a sweet pie!❤️

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