How to Make Homemade Chicken Pot Pie

Ingredients

• 6 tablespoons Unsalted Butter (for sautéing vegetables)
• 1 medium Yellow Onion (diced)
• 2 medium Carrots (peeled and diced)
• 1 teaspoon Fresh Rosemary (finely chopped, optional)
• 0.33 cup All-Purpose Flour (for thickening the gravy)
• 1.5 cups Chicken Broth (low‑sodium preferred)
• 0.5 cup Heavy Cream (adds richness)
• 4 cups Cooked Chicken (shredded; can be rotisserie or poached)
• 1 cup Frozen Peas (thawed)
• 2 tablespoons Fresh Parsley (chopped, optional for brightness)
• 2 sheets Pre‑made Pie Crust (refrigerated, one for bottom and one for top)
• 1 Egg (beaten with 1 tbsp water for egg wash, optional)
• 1.5 teaspoons Salt (kosher or sea salt)
• 0.5 teaspoon Black Pepper (ground)

Instructions

1. Prep Vegetables and Chicken

   Dice the onion and carrots, finely chop the rosemary (if using), and shred the cooked chicken into bite‑size pieces.

   Time: PT5M

2. Sauté Vegetables

   Melt 6 Tbsp butter in a large skillet over medium heat. Add the onion, carrots, and 1½ tsp salt. Cook, stirring occasionally, until the onion is translucent and carrots begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Herbs

   Stir in the chopped fresh rosemary and cook for another 30 seconds.

   Time: PT0.5M

4. Create Roux

   Sprinkle 1/3 cup flour over the vegetables. Stir continuously for about 1 minute to cook the flour and form a roux.

   Time: PT1M

5. Add Liquids

   Gradually whisk in 1½ cups chicken broth followed by ½ cup heavy cream. Scrape the bottom of the pan to release any browned bits. Bring the mixture to a gentle simmer.

   Time: PT3M

6. Thicken Gravy

   Let the mixture simmer, stirring occasionally, until it thickens, about 5‑8 minutes. The gravy should coat the back of a spoon.

   Time: PT7M

7. Finish Filling

   Stir in the thawed peas, shredded chicken, and chopped parsley. Season with additional salt and ½ tsp black pepper to taste. Heat through for 2 minutes.

   Time: PT2M

8. Preheat Oven

   While the filling is finishing, preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

9. Assemble Pie

   Place one sheet of pre‑made crust into a 9‑inch pie plate, pressing gently into the edges. Spoon the hot filling into the crust, spreading evenly. Lay the second crust on top, trim excess, and crimp the edges. Cut several slits in the top crust for steam. Brush with beaten egg (or milk) for a golden finish.

   Time: PT10M

10. Bake Pie

    Place the assembled pie on a baking sheet and bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.

    Time: PT30M

    Temperature: 425°F

11. Rest Before Serving

    Remove the pie from the oven and let it rest for 10 minutes before slicing. This allows the filling to set.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Yellow Onion: Shallots
• Instead of Carrots: Parsnips
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Chicken Broth: Vegetable broth
• Instead of Heavy Cream: Half‑and‑half
• Instead of Cooked Chicken: Rotisserie chicken
• Instead of Frozen Peas: Fresh peas
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Pre‑made Pie Crust: Homemade pie crust
• Instead of Egg: Milk wash
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Skillet
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Pastry Brush (optional)
• 9‑inch Pie Plate
• Knife
• Cutting Board
• Oven Mitts

Critical Steps — Do Not Skip

• Sauté vegetables until translucent but not browned.
• Cook flour long enough to form a smooth roux without color.
• Simmer gravy to the proper thickness before adding chicken.
• Cut slits in the top crust to allow steam to escape.
• Brush with egg wash for a glossy, golden crust.

Chef Tips from the Video

• Use a rotisserie chicken for extra flavor and convenience.
• For an extra flaky top, brush the crust with melted butter instead of egg wash.
• Add a pinch of nutmeg to the cream for a subtle warm note.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat from frozen at 350°F until hot.

Room temperature: Do not store at room temperature; cool to room temperature before refrigerating.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; reheat gently before assembling.
• Assemble the pie, cover loosely with foil, and freeze; bake from frozen, adding 10‑15 minutes to baking time.

Frequently Asked Questions