Easy Chicken Pot Pie

Nothing says comfort food like this Easy Chicken Pot Pie recipe! With a homemade flaky, buttery crust and a creamy chicken and vegetable filling, every bite is hearty and satisfying. This is the kind of meal that feels like a warm hug that’s perfect when you’re craving something cozy and comforting!

Ingredients

Homemade Pie Dough Recipe

• Flour – All-purpose flour gives the pie the perfect, sturdy structure while still keeping it tender and flaky. It’s also used to help thicken the filling.
• Butter – Cold, unsalted butter is my secret to getting the flakiest crust. It’s also used to sauté the veggies and add richness to the filling.
• Sour Cream – I like to add a spoonful of sour cream to the dough because it makes the crust extra tender and gives it a hint of tang.
• Egg – The egg helps bind the dough together.
• Ice Water – Ice-cold water keeps the butter from melting too soon.

Chicken Pot Pie Filling

• Mirepoix – For tons of flavor carrots, onions and celery are sautéed until golden brown and added to the filling.
• Chicken Thighs – I like using boneless, skinless chicken thighs because they stay juicy and tender even after they’ve been simmering.
• Chicken Broth – Broth brings the filling together. I usually use homemade if I have some on hand, but store-bought works too!
• Heavy Cream – Makes the filling luxuriously rich and velvety.
• Herbs – I always add tons of fresh herbs to my chicken pot pie if I have them on hand. I like to use fresh thyme, parsley and sage. If not 1 tsp of dried can be substituted for 1 tbsp of fresh herbs!
• Frozen Peas – I love the sweetness and color peas bring, and frozen peas make it so easy.

How to Make Easy Chicken Pot Pie

1. Make pie dough: In a food processor add flour, cold butter, salt, and an egg. Pulse just until butter is broken into pea sized pieces. Add in 2 tbsp of sour cream, and 4 tbsp ice water and pulse till almost combined.
2. Form into 2 disks and wrap with plastic. Refrigerate for one hour or up to overnight.
3. Sauté vegetables: Melt butter in a large pot, sauté onions, carrots and celery on medium-high heat for 5-7 minutes.

4. Finish filling: Add in garlic, sage, thyme, flour, and chicken. Reduce heat to medium and cook for about 5 minutes. Stir in chicken broth and cover with a lid and simmer for about 10 minutes. Add cream, frozen peas, and chopped parsley, stir to combine.

5. Cool mixture: Pour out onto baking sheet to cool. This is the fastest way we have found to quickly cool the mixture down! You can even pop it in the freezer to speed things up too.

6. Roll out bottom pie crust and lay into deep pie pan. Poke holes in the bottom of the crust with a fork.

7. Fill crust with cooled chicken mixture. Roll out top crust, make sure to cut slits for steam to escape. Crimp edges of crust with thumbs and index fingers in a fluted pattern making sure to seal top crust to bottom crust.

8. Bake: Brush with egg wash and bake for 30 minutes at 425°F and then reduce oven temperature to 375°F for an additional 20 minutes.

9. Allow to cool for at least 30 minutes before serving.

Looking for more chicken recipes to make? Try my Sweet and Sour Chicken, Cheesy Chicken Broccoli Rice Skillet, and Chicken Shrimp Alfredo.

More Comfort Food Recipes to Try

• Homemade Hamburger Helper
• Crockpot Chicken Alfredo
• Broccoli Rice Casserole
• Instant Pot Butter Chicken
• The Best Swedish Meatballs