Best Homemade Chicken Pot Pie Recipe (From Scratch)
This homemade Chicken Pot Pie recipe is made completely from scratch and is the best chicken pot pie you'll ever eat. A delicious filling made with a from-scratch sauce is nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love.
Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor fitted with the “S” blade.
Process until coarse crumbs form.
Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
After crust has chilled and you are ready to make the chicken pot pie:
Preheat oven to 425 degrees F.
Make the Sauce
In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
Add milk and whisk until combined, set aside.
In a 4-quart pan over medium heat, boil water.
Add chicken bouillon and whisk until dissolved.
Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
Cook over medium heat, stirring constantly, until thick (about 3 minutes).
Remove from heat, cover and set aside.
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.
Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside.
Assemble the Chicken Pot Pie
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.
Put filling on top of the crust.
Add the other crust on top, pinch the edges together and cut an “X” in the top.
Whisk together the egg yolk and heavy cream.
Brush it all over the crust with a pastry brush.
Use a pie crust shield to protect the outer crust.
Bake, Cool & Serve
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.
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 Cook Chicken for Chicken Pot PieIf you don't have leftover chicken, cook it like this:
Cover chicken breasts in chicken broth and bring to a boil.
Boil the chicken covered for about 20-30 minutes, or until easily shredded. Remember, the thicker your chicken breasts are, the longer they will need to cook.