Chicken Pot Pie Made From Scratch | Chicken Pot Pie Recipe

If I were to make a list of my top ten comfort foods, Chicken Pot Pie would definitely be on the list. Why? Because of it’s moist, tender chicken chunks, vegetables and indulgent, savory cream sauce.  So, it definitely checks a lot of boxes.  I like to use french onion soup style bowls for this recipe because I find them to be a perfect size for personal portions.  Consequently, that also makes it easy to save a portion for leftovers. They will keep in the fridge, wrapped, for 3-4 days. | Chicken Pot Pie Filling

Here’s the Recipe:

Chicken Pot Pie Made From Scratch
Prep time
Cook time
Total time
Serves: 4
  • 1 pie crust
  • 2 boneless, skinless chicken breasts, cubed
  • 4 tbsp butter
  • Chopped Carrots - 1 cup
  • Diced Celery - 1 cup
  • Diced Onion - 1 cup
  • A garlic clove, minced
  • 3 tbsp flour
  • ½ cup chicken or vegetable broth
  • 1½ cups milk
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp parsley
  • ¼ tsp poultry seasoning
  • pinch of nutmeg
  • ¼ tsp thyme
  • ¼ tsp marjoram
  1. Preheat oven to 375° F.
  2. Press a thin layer of pie dough into 4 small bowls (reserving about ⅓ for pie tops).
  3. Add 1 tbsp butter (while reserving remaining 3) to a medium-high heated pan and stir until just melted.
  4. Add chicken cubes and brown.
  5. Next, pour in carrots, onion and celery, stir and cook until onions translucent (about 5 minutes).
  6. Add garlic and stir to combine.
  7. Turn heat to low and allow to simmer while preparing the sauce.
  8. In a shallow pan melt reserved 3 tbsp butter at medium heat.
  9. Add flour and stir to avoid lumps.
  10. Add chicken broth and stir until fully incorporated.
  11. Then, slowly add milk, continuously stirring until well combined.
  12. Continue by adding remaining seasoning and stir.
  13. Lower heat and allow to cook for 2-3 minutes.
  14. Pour sauce into vegetable and chicken mixture and mix together.
  15. Transfer mixture into the pie forms equally.
  16. Top pies with remaining crust, sealing edges and piercing with fork to vent.
  17. Bake for 30-35 minutes, or until crust is golden brown. | Baked Chicken Pot Pie

Worth the Effort

If you glance at the above recipe you might think it’s a lot of work.  I can say that firstly, it’s not as bad as it looks.  Secondly, after your first bite you’ll realize it was worth the effort.  Thirdly, as mentioned above, they taste great reheated so feel free to double or triple the recipe to have as a second meal later in the week. | Chicken Pot Pie



And, as always, I like to mention ways you can customize recipes to suit your individual tastes.  The easiest way to customize this recipe is by mixing up the vegetables.  Corn or green beans make welcome additions or substitutions  to the carrots and celery.  However, you can also customize the appearance of your chicken pot pies.  For a great reference on pie crust edges check out this site: Decorative Pie Crust Edges.

Step-by-Step Instructional Video:

A Homemade Pie Crust Option:

Leave a Reply

Rate this recipe: