Chicken Pot Pie Recipe


Chicken pot pie has a long and comforting history that reaches far beyond the family dinner table. Its roots trace back to ancient Greece, where savory pies filled with meat and vegetables were first baked beneath simple crusts. The Romans borrowed the idea and added their own twist, enclosing seasoned meats in pastry for both practicality and celebration. Centuries later, the tradition made its way through medieval Europe, where cooks used hearty pies to preserve meats and stretch ingredients through the colder months.


When early settlers came to America, they brought their pie-making know-how with them. The chicken pot pie we know today grew out of those traditions. It combined the resourcefulness of early colonial cooking with the comfort of a rich, creamy filling and a flaky, golden crust. By the 19th century, chicken pot pie had become a staple of home kitchens, symbolizing warmth, thrift, and family togetherness.

 

Raw chicken pieces being cooked in a dark pan with wooden utensils.
Diced celery, carrots and onions being sautéed in a black pan.
Fresh mushrooms, carrots and celery cooking together in a dark skillet.
Homemade soup broth simmering with colorful vegetables and mushrooms.
Creamy sauce with corn and fresh chopped parsley being added as garnish.
Creamy chicken soup with vegetables simmering in a red Dutch oven.
Golden brown pie crust baked to perfection with peas visible on the side.

 

There is something timeless about baking one from scratch. The scent of onions, celery, and butter simmering together feels like an old memory, even if it is your first time making it. Rolling out dough and hearing the quiet hum of a bubbling filling in the oven connects you to generations of cooks who have done the same. It is the kind of recipe that slows you down and reminds you that comfort can be created with simple, familiar ingredients.


Making chicken pot pie at home is more than preparing dinner. It is an act of care. The process fills the kitchen with warmth and calm, and the finished dish gathers everyone around the table with the promise of something hearty and wholesome. Each bite is a reminder of why this classic dish has endured through centuries: it feels like home, no matter where or when you make it.

 

Golden brown pot pie with flaky crust baking in a dark pan.

Chicken Pot Pie


PREP TIME: 20 MINUTES
Cook Time: 1 HOUR
OVEN TEMPERATURE: 375°F
SERVINGS: 4-6 servings

Ingredients:


For The Filling

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium onion, finely chopped

3 medium carrots, peeled and chopped 1/4 inch thick

3 stalks celery, halved and chopped 1/4 inch thick

1 cup fresh mushrooms, roughly chopped

1/2 cup dry white wine

2 1/2 cups low-sodium chicken stock (reserve 1/2 cup to make slurry)

5 tablespoons all-purpose flour (mix with 1/2 cup reserved chicken stock to make slurry)

1/2 cup heavy cream

1 bay leaf

1 teaspoon kosher salt, more if needed

1/2 teaspoon ground pepper, more if needed

1/2 teaspoon dried thyme

1/2 teaspoon dried tarragon

3 cups chicken, cut into 1-inch pieces (see note below)

1 cup frozen petite peas

1 cup frozen corn

2 tablespoons fresh parsley, minced


For Assembling

1 pie crust, homemade or store-bought, thawed if frozen

1 egg, lightly beaten with a dash of cream or water


Chicken Options

You can use raw or cooked chicken:

  • If using raw chicken: Cook it in Step 1 as directed.
  • If using cooked chicken (such as rotisserie): Skip the chicken-cooking step and add it later in Step 6.
Instructions:


1. Prep
  • Preheat oven to 375°F. Line a baking sheet with parchment paper or foil.
  • Make the slurry by combining 5 tablespoons of flour with ½ cup of the reserved chicken stock; mix well and set aside.
2. Cook the Chicken (if raw)
  • In a large skillet or Dutch oven, heat the butter and olive oil over medium-high heat.
  • Add the raw chicken and cook until no longer pink in the center, about 6 to 8 minutes.
  • Remove from the pan and set aside. (If using pre-cooked chicken, skip this step and start with the next one.)
3. Sauté the Vegetables
  • In the same pan, add the onion, carrots, celery, and a pinch of salt and pepper.
  • Sauté until the onions are translucent and the carrots and celery begin to soften, about 5 to 7 minutes.
4. Add Mushrooms and Wine
  • Add the mushrooms and pour in the white wine.
  • Simmer over medium-high heat until the wine reduces by half, about 3 to 4 minutes.
5. Make the Sauce
  • Add the slurry, remaining 2 cups of chicken stock, bay leaf, thyme, tarragon, salt, and pepper.
  • Stir well and bring to a gentle boil. Reduce heat to low and simmer uncovered (or with the lid slightly ajar) for about 15 minutes, until thickened.
  • Taste and adjust seasoning as needed. Remove the bay leaf.
6. Combine the Filling
  • Add the cooked chicken (either from Step 2 or your pre-cooked chicken), cream, peas, and corn.
  • Stir until well combined, then remove from heat. Stir in fresh parsley and set the filling aside to cool slightly.

Assembling and Baking
Option 1: Single Pie
  • Pour the filling into a large pie or casserole dish.
  • Place the pie crust over the top and crimp the edges to seal.
  • Brush evenly with the egg wash (avoid puddles) and cut a few small slits in the center to allow steam to escape.
Option 2: Individual Servings
  • Divide the filling among ramekins or small pie tins.
  • Use an upside-down bowl to trace circles from the pie dough, leaving about an extra inch for overhang.
  • Place dough rounds over each, crimp edges, brush with egg wash, and cut small slits for steam vents.
Bake
  • Bake at 375°F for about 30 minutes, or until the crust is golden brown and the filling is bubbling.
  • Remove from oven and let rest for 5 minutes before serving.
  • Enjoy your cozy, homemade chicken pot pie!
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about the AUTHOr

Stasia Wimmer Boschetti is an American culinary writer and the founder of American Country Living, where she writes about recipes, home, and the traditions that shape everyday American life. With more than thirty years of experience in the kitchen and a background in catering, she explores the history behind the foods we keep making and the customs that keep them in use. She is also the founder of the American Country Living General Store, offering homewares, baking goods, and provisions for everyday life at home. She lives in Texas with her husband, family, and five rescued animals, where she continues to cook, write, and keep a well-loved home.