The best easy, homemade Chicken Pot Pie recipe makes these perfect single serving individual double crust pot pies or a standard 9 inch chicken pot pie! This delicious chicken pot pie filling is topped with a beautifully golden, flaky crust that is so much better than store bought!
Chicken Pot Pie Recipe
I remember enjoying those little oven baked chicken pot pies as a kid, and I'm sure many others do as well. This chicken pot pie is made, start to finish, from scratch for a wonderfully tasty pot pie that is so much better than any store bought version!
This method is much easier than you think, and makes an absolutely creamy chicken pot pie filling that is suitable for making a family size pot pie or single serving chicken pot pies! When making my individual pot pies in ramekins, I will usually have enough filling left over to also make a chicken pot pie casserole too!
How to Make Chicken Pot Pie
Make the savory pastry dough for a double crust
In a food processor, combine the flour with cold, cubed butter by pulsing in short bursts until the butter forms a pea-sized crumble. Add the ice cold water in gradually, still pulsing in short bursts, until you have a loose dough. The dough should be in clumps.
Transfer the dough to a sheet of plastic wrap or cling film. Then wrap the dough and flatten it into a 1 - 1 ½ inch disk so that it chills easily while being refrigerated. Chill for one hour while you prep your ingredients and cook the chicken pot pie filling.
Make the chicken pot pie filling
Start by bringing a large stock pot or Dutch oven to medium high heat with the olive oil. The oil should begin to shimmer when it is hot enough to add the onions and garlic.
Once your oil is hot, add the chopped onion and minced garlic. Sauté until the onion and garlic are fragrant, and the onion is becoming translucent.
Gradually add dry white wine ( cooking wine, or some chicken broth will also work ) to deglaze the pan and continue to sauté, for about 30 seconds. Then add the cut carrots and celery. Stir to combine with the onions and garlic and sauté for an additional minute.
In the center of your stock pot, add the pats of butter and allow them to melt. Add in the flour next and stir to combine it with the melted butter and sautéed vegetables. *This is the roux that will thicken your gravy. I am using very little flour here as combined with the heavy cream, it will be just right. Half & Half will also work, but if substituting milk for heavy cream the amount of flour will need to be increased.
Slowly stir in the chicken broth or stock, starting with a small amount to combine with the roux and vegetables. Mix this small amount thoroughly, then add the seasoning including salt, pepper, thyme, oregano and parsley.
Stir the seasoning into the gravy then add the in the remaining chicken broth. Once you have added all of the chicken broth, add the diced chicken meat. *I like to use thighs most of the time, but boneless skinless chicken breast is also wonderful, as is leftover rotisserie chicken meat.
Once the chicken meat is added, stir in the chopped baby red potatoes and simmer for 1 minute. The peas are added next and simmered for an additional minute.
Finally, add the heavy whipping cream and stir until well combined. Taste and adjust the seasoning if needed. Set aside your creamy chicken pot pie filling and allow it to cool slightly before adding it onto your pastry dough layer.
Assemble the chicken pot pie or individual pot pies
Preheat your oven to 375ºF ( 190ºC ) while you prepare your chicken pot pies or pies.
Transfer the chilled pastry dough to a well floured working surface. Roll the dough out until approximately 18 inch in thickness. Cut into two halves for a single family size chicken pot pie, or more as needed. The pastry dough will make 4 - 6 individual pot pies depending on the size of your baking dishes and the thickness of the dough.
Line your baking pan or dishes with the first lower layer of pastry dough, fitting it into the dish and leaving enough excess to seal the pot pie. Use a sharp knife to trim any excess dough that is not needed.
Work around the edge until it is completely sealed, then flute the edges with your fingers or use a fork to crimp the seal. Cut slits for the steam to vent, I made four slits on my small personal chicken pot pies and usually do larger slits into a family size chicken pot pie.
Brush the beaten egg wash onto the top savory pastry crust of the pot pie and bake for 30 minutes at 375ºF ( 190ºC ) for 30 minutes or until the top crust is golden browned and the chicken pot pie filling is bubbling. Enjoy!
Chicken Pot Pie
Savory Pastry Dough
- 1 ½ cups all-purpose flour
- ½ cup butter (cold, cubed)
- ¼ cup ice water (more or less, as needed)
- 1 large egg (beaten, for egg wash on top of the dough)
Chicken Pot Pie Filling
- 2 Tbsp olive oil (extra virgin)
- ½ cup yellow onion (chopped, either white or yellow onion)
- 1 tsp garlic (minced)
- 3 Tbsp dry white wine (optional)
- 1 cup celery (sliced, 2-3 ribs)
- 1 cup carrots (sliced, 1-2 carrots)
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 tsp each, salt & pepper (to taste)
- 1 tsp thyme (dried or fresh)
- ½ tsp oregano (dried or fresh)
- ⅓ cup parsley (chopped, optional)
- 1 ¾ cups chicken broth
- 1 lb chicken breast (boneless, skinless thighs or breast meat - diced into small pieces)
- 6 baby red potatoes (finely chopped)
- 1 cup peas (thawed, if frozen)
- ¾ cup heavy whipping cream (or half & half)
Savory Pastry Dough
- In a food processor, combine the flour and cold cubed butter. Pulse until small pea sized bits of butter are formed. Add water in gradually, until course dough is formed (loose chunks).
- Transfer the pastry dough to a sheet of plastic wrap and form into a 1-1 ½ inch thick disc to chill in the refrigerator for about one hour.
Chicken Pot Pie Filling
- Bring a large stock pot or Dutch oven to medium high heat with the olive oil, until the oil begins to shimmer. Add the onion and garlic, then saute until fragrant and the onion is becoming translucent.
- Add dry white wine (or chicken broth) and continue to saute.
- Add the chopped carrots and celery, saute with the onion and garlic for about 1 minute.
- Add the pats of butter, melt in the center of your stock pot then add the flour to make a roux (to thicken your gravy). Stir and combine with sauteed vegetables.
- Begin adding the chicken broth, start with a small amount to mix with your flour and vegetables. Add seasoning (salt, pepper, thyme, oregano, and optional parsley), stir to combine. Add the remaining chicken broth and stir.
- Add the diced chicken meat to cook in the gravy.
- Add chopped baby red potatoes to the gravy, stir to combine. Simmer for about 1 minute.
- Add the thawed or fresh peas, stir to combine and continue to simmer for 1 minute.
- Add the heavy cream (or half & half) to the gravy. Stir to combine, taste and adjust seasoning if needed. *Allow the chicken pot pie filling to cool slightly before adding it into your pastry.
Assemble the Chicken Pot Pie or Individual Pot Pies
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove chilled pastry dough and place on well floured working surface. Roll the pastry dough out to ⅛ inch thickness.
- Cut your dough in half and line your pie pan, springform pan, or ramekins with the bottom layer of crust. Trim the edges as needed.
- Fill prepared pan or dish with the chicken pot pie filling.
- Place the top crust over your filled chicken pot pie and seal and crimp edges. Use a fork along the edge of the dish to flute, if desired. Cut steam vents into the top of the crust, 4 for these smaller ramekins. More or larger vents for a 9 inch chicken pot pie.
- Coat the top crust with egg wash and bake at 375 degrees F (190 degrees C) for 30 minutes, or until the crust is golden brown and the filling is bubbling.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!