A Word From The Cook

“A savory Chicken Pot Pie is the ultimate crowd pleasing comfort food. All you need is this easy chicken pot pie recipe!”


Prep Time:

1.5 Hours (add an hour if making your crust from scratch)


4-6 People


  • For Pie Crust
  • 2 1/2 Cups flour
  • 1 Teaspoon salt
  • 1/2 Cup butter (chilled)
  • 1/2 Cup shortening (chilled)
  • 1/3 Cup sour cream
  • 2 Tablespoons ice cold water
  • Find step by step photos for my tender, flaky pie crust here.
  • Don't feel like making crust from scratch, use ready-made packaged pie crust that you can unroll.
  • For Chicken Filling (turkey leftovers can be substituted for chicken).
  • 4 Boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
  • 2 Bay leaves
  • 5 Peppercorns
  • 4 Tablespoons butter
  • 1 Diced onion
  • 3 Celery stalks, diced
  • 3 Medium carrots, diced
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1 Teaspoon poultry seasoning
  • 1/2 Teaspoon dried thyme or 2 Teaspoons fresh thyme, finely chopped
  • 2-3 Tablespoons flour (to thicken)
  • 1 Small package frozen peas
  • 2 1/2 Cups chicken stock
  1. Step 1 – Prepare Crust
    1. Directions are for a homemade crust, but you can use a prepared crust if you prefer.
    2. Combine flour, salt, butter and shortening in food processor. Pulse until crumbs form. Add sour cream and ice cold water, and process until dough forms a ball.
    3. Wrap dough in plastic and chill for 20-30 minutes.
    4. (Crust may be made up to 3 days in advance)
    5. Find step by step photos for my tender, flaky pie crust here.
  2. Step 2 – Boil Chicken (or use turkey leftovers) and Prepare Filling
    1. Boil Chicken:
    2. Place boneless, skinless chicken breasts into boiling water with a pinch of salt, two bay leaves and 5 pepper corns.
    3. Cook for approximately 20 minutes, until chicken is no longer pink on the inside. (To test, pull a piece out of the water and cut into it through to the thickest area.  Chicken should not look pink or “rare” in the middle.)
    4. Once cooked, remove chicken from water, let cool, remove bay leaves and peppercorns.
    5. Reserve  2 1/2 cups cooking liquid or use chicken stock.
    6. Cut chicken into bite-sized pieces and set aside (Turkey leftovers can be substituted for chicken).
    7. Make Filling:
    8. In a large saucepan, sauté butter, onions and celery over medium heat until softened (about 10 mins.).
    9. Sprinkle flour, salt, pepper, and dried seasonings over sauté and cook for about 5 minutes to create a roux.
    10. Slowly pour heated liquid or chicken stock into center of the saucepan, stirring constantly until a thick gravy develops – another 5-8 minutes.
    11. Add chicken pieces, peas, sliced carrots, fresh thyme and combine.  Taste to ensure spicing is right before assembly.
  3. Step 3 – Assemble in a 9-Inch Deep Dish and Bake
    1. Spoon chicken filling into a 9-inch deep dish pie or casserole dish.
    2. Roll out pie dough on a lightly floured surface to a 10 inch diameter.
    3. Note: If desired, use a small leaf cookie cutter to cut out decorative “air-holes” in the crust before placing dough over the chicken mixture.  Place the leaf shapes onto top of pie crust, adjacent to the cut outs. Otherwise, simply pierce a few times with a fork in the middle of the pie crust.
    4. Cover chicken filling with pie crust, crimping pie dough around the edges.
    5. Place on a cookie sheet and bake in preheated 350 degree oven, for 45 minutes, until crust is golden brown and filling is bubbling.
    6. Let the pot pie rest for about 10 minutes before serving.
    7. Enjoy!