Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe
Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe is a medium American recipe that serves 6. 350 calories per serving. Recipe by Crouton Crackerjacks on YouTube.
Prep: 35 min | Cook: 1 hr 5 min | Total: 1 hr 55 min
Cost: $14.50 total, $2.42 per serving
Ingredients
- 1.5 pounds Cooked Chicken (shredded; can be leftover roasted chicken, rotisserie chicken, or cooked breasts/thighs)
- 1 medium Russet Potato (cut into 1/2‑inch cubes; optional if you prefer no potato)
- 0.5 medium Yellow Onion (chopped finely)
- 1 stick Unsalted Butter (full stick (113 g) for a thick, creamy gravy; can halve for thinner gravy)
- 0.5 cup All-Purpose Flour (for the roux)
- 2 cups Chicken Broth (canned low‑sodium; can substitute homemade broth)
- 1 cup Whole Milk (adds richness; can use 2% or non‑dairy milk)
- 1 teaspoon Seasoned Salt
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Garlic Powder
- 0.5 teaspoon Dried Thyme Leaves
- 1.5 cups Frozen Peas and Carrots (no need to pre‑cook; will finish in hot gravy)
- 1 batch Pie Crust Dough (double recipe) (makes enough for a bottom and top crust for a 9‑inch cake pan; see video link for recipe)
- 1 large Egg (whisked with 1 tsp water for egg wash)
Instructions
Prepare the Chicken
Remove skin from leftover chicken, shred or chop the meat into bite‑size pieces. Set aside. If using raw chicken, cook it (roast, boil, or braise) then shred.
Time: PT10M
Cook the Potatoes
Place the cubed russet potato in the saucepan, cover with cold water, bring to a boil, then simmer for about 5 minutes until just fork‑tender. Drain and set aside in a bowl.
Time: PT10M
Temperature: 212°F
Make the Roux
In the same saucepan over medium‑high heat, melt 1 stick of butter. Add the chopped onion and sauté until translucent, about 3 minutes. Sprinkle ½ cup flour over the onions, stir constantly, and cook for 30 seconds to eliminate raw flour taste.
Time: PT5M
Temperature: 350°F
Create the Gravy
Slowly whisk in 2 cups chicken broth, followed by 1 cup whole milk, ensuring a smooth mixture. Add seasoned salt, black pepper, garlic powder, and dried thyme. Bring to a gentle boil; the gravy will thicken quickly. Once boiling, remove from heat.
Time: PT10M
Temperature: 212°F
Combine Filling Ingredients
Stir the shredded chicken, boiled potatoes, and 1½ cups frozen peas & carrots into the hot gravy. Mix gently until everything is evenly coated and the peas & carrots are just warmed through.
Time: PT5M
Roll Out the Pie Crust
Lightly flour a clean countertop. Divide the double‑batch dough into two portions: a larger piece for the bottom and a smaller piece for the top. Roll the larger piece into a circle about 2 inches larger than the 9‑inch pan. Roll the smaller piece similarly for the top crust.
Time: PT15M
Line the Pan with Bottom Crust
Gently transfer the rolled bottom crust into the 9‑inch cake pan, pressing it into the corners and ensuring no air pockets. Trim excess dough hanging over the edge.
Time: PT3M
Add the Filling
Spoon the chicken‑potato‑gravy mixture into the crust, spreading evenly. Smooth the top with a spatula, keeping the filling away from the crust edges.
Time: PT3M
Place and Seal the Top Crust
Lay the rolled top crust over the filling. Trim excess, then fold the bottom‑edge dough over the top‑edge dough, creating a sealed rim. Press the edges together and crimp with your fingers or a fork.
Time: PT5M
Egg Wash and Venting
Whisk the egg with 1 tsp water. Brush the top crust generously with the egg wash. Using a paring knife, cut 4–5 small vents evenly spaced on the surface.
Time: PT3M
Bake the Pot Pie
Place the assembled pie on a baking sheet and bake in a pre‑heated 375°F oven for 45–60 minutes, until the crust is deep golden brown and the filling is bubbling.
Time: PT45M
Temperature: 375°F
Rest and Serve
Remove the pot pie from the oven and let it rest on a wire rack for 10 minutes before slicing. Serve warm.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains dairy, Can be made gluten‑free with GF flour, Can be made dairy‑free with plant‑based milk and oil
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Cooked Chicken: rotisserie chicken, cooked chicken breast, cooked chicken thighs
- Instead of Russet Potato: Yukon Gold potato, sweet potato
- Instead of Yellow Onion: white onion, shallot
- Instead of Unsalted Butter: margarine, vegetable oil (will affect flavor)
- Instead of All-Purpose Flour: gluten‑free all‑purpose flour
- Instead of Chicken Broth: vegetable broth, homemade chicken stock
- Instead of Whole Milk: 2% milk, unsweetened almond milk
- Instead of Seasoned Salt: regular salt + herbs
- Instead of Black Pepper: white pepper
- Instead of Garlic Powder: fresh minced garlic (1/2 clove)
- Instead of Dried Thyme Leaves: fresh thyme (1 tsp, chopped)
- Instead of Frozen Peas and Carrots: fresh peas and carrots
- Instead of Pie Crust Dough (double recipe): store‑bought pie crust sheets
- Instead of Egg: milk wash, vegan egg substitute
Equipment Needed
- Large Saucepan
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Wooden Spoon or Silicone Spatula
- Rolling Pin
- Pastry Brush
- 9‑Inch Cake Pan (or 9‑inch pie dish)
- Oven
- Small Bowl
- Paring Knife (optional)
Critical Steps — Do Not Skip
- Shredding the chicken while keeping it moist
- Cooking potatoes just until fork‑tender
- Creating a lump‑free roux and gravy
- Sealing the crust edges to prevent leaks
- Cutting vent holes for steam release
- Baking until the crust reaches a deep golden color
Chef Tips from the Video
- Chill the dough for at least 30 minutes before rolling for a flakier crust.
- Use ice‑cold water in the dough to prevent butter from melting.
- Brush the crust with egg wash and sprinkle a pinch of coarse salt for extra flavor and shine.
- If you prefer a richer filling, substitute half of the milk with heavy cream.
Troubleshooting
Gravy is lumpy.
Whisk continuously while adding broth; if lumps form, strain through a fine mesh sieve before adding chicken.
Crust is soggy after baking.
Ensure potatoes are not overcooked, seal the edges tightly, and bake until the crust is fully golden. A brief broil can crisp the top if needed.
Filling is too runny.
Simmer the gravy a little longer before adding the filling, or add an extra tablespoon of flour to the roux.
Crust cracks when cutting.
Let the pie rest 10 minutes before slicing; use a sharp serrated knife and cut gently.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Wrap the whole pie in foil and freezer‑safe bag; freeze up to 2 months. Thaw overnight before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling up to step 5 and refrigerate for up to 2 days; add the crust and bake when ready.
- Assemble the unbaked pie, cover tightly, and freeze; bake from frozen adding 10‑15 minutes to the baking time.
Frequently Asked Questions
What is the cultural significance and history of chicken pot pie in American cuisine?
Chicken pot pie is a classic American comfort food that evolved from British meat pies brought by early settlers. It became popular in the 19th century as a way to stretch leftover chicken and vegetables into a hearty, warming meal for families.
What are the traditional regional variations of chicken pot pie in the United States?
In the Midwest, pot pies often include corn and a biscuit topping, while in the South, a flaky pastry crust is common. Some New England versions add cream and herbs for a richer sauce, and in the Pacific Northwest, you’ll find additions like wild mushrooms.
How is chicken pot pie traditionally served in American households?
It is typically served hot straight from the oven, often with a simple green salad or steamed vegetables on the side. Some families like to garnish with fresh parsley or a drizzle of melted butter for extra richness.
On what occasions or celebrations is chicken pot pie traditionally associated in American culture?
Chicken pot pie is a go‑to dish for family gatherings, holiday leftovers (especially after Thanksgiving), and cozy winter meals. It’s also popular for potluck events because it can be made ahead and reheated.
How does chicken pot pie fit into the broader American comfort food tradition?
It embodies the American comfort food ethos of using simple, familiar ingredients—chicken, vegetables, and a buttery crust—to create a filling, nostalgic dish that feels like home on the table.
What are the authentic traditional ingredients for chicken pot pie versus acceptable substitutes?
Traditional ingredients include roasted chicken, carrots, peas, potatoes, onion, butter, flour, chicken broth, and milk, all encased in a flaky pastry crust. Substitutes can be rotisserie chicken, frozen mixed vegetables, low‑sodium broth, or dairy‑free milk and butter alternatives.
What other American dishes pair well with chicken pot pie?
A crisp green salad with vinaigrette, roasted Brussels sprouts, or simple steamed green beans complement the richness of the pot pie. For a full meal, serve with crusty bread or cornbread.
What makes chicken pot pie special or unique in American cuisine?
Its combination of a creamy, savory filling with a buttery, flaky crust creates a textural contrast that is uniquely satisfying. The dish also showcases the American tradition of turning leftovers into a new, comforting main course.
How has chicken pot pie evolved over time in the United States?
Originally a simple meat‑and‑vegetable stew topped with pastry, modern versions often use ready‑made crusts, a wider variety of vegetables, and lighter sauces. Health‑conscious cooks now swap whole milk for low‑fat or plant‑based milks and use gluten‑free flours.
What are the most common mistakes to avoid when making chicken pot pie at home?
Common errors include overcooking the potatoes, creating a lumpy gravy, not sealing the crust edges tightly, and forgetting to cut vent holes. Each of these can lead to a soggy bottom, runny filling, or a crust that weeps during baking.
Why does this chicken pot pie recipe use butter for the roux instead of oil?
Butter adds richness and a slightly nutty flavor that oil cannot provide, resulting in a creamier, more luxurious gravy. It also helps achieve the classic golden color of the crust when combined with the egg wash.
Can I make chicken pot pie ahead of time and how should I store it before baking?
Yes. Assemble the pie up to the egg‑wash step, cover tightly with plastic wrap, and refrigerate for up to 2 days. For longer storage, freeze the unbaked pie, then bake directly from frozen, adding 10‑15 minutes to the bake time.
What texture and appearance should I look for when the chicken pot pie is done cooking?
The crust should be deep golden‑brown and crisp, and the filling should be bubbling around the edges. The top crust will have a glossy sheen from the egg wash, and the vent holes should be slightly open.
What does the YouTube channel Crouton Crackerjacks specialize in?
The YouTube channel Crouton Crackerjacks specializes in approachable, home‑cooked comfort food recipes with a focus on classic American dishes, step‑by‑step tutorials, and tips for using leftovers efficiently.
How does the YouTube channel Crouton Crackerjacks' approach to American comfort cooking differ from other cooking channels?
Crouton Crackerjacks emphasizes simplicity and practicality, often using pantry staples and leftover ingredients, while providing clear visual cues and minimal equipment requirements. This contrasts with channels that focus on gourmet plating or exotic cuisines.
What other American comfort food recipes is the YouTube channel Crouton Crackerjacks known for?
The channel is known for recipes like classic mac and cheese, beef stroganoff, homemade biscuits, and hearty casseroles such as chicken and dumplings, all presented with easy‑to‑follow instructions.
Last updated: August 31, 2026
