Chicken Pot Pie with Homemade Crust

Chicken Pot Pie is a labor of love – particularly if you are homemaking the pie crust like I do for this one. But my goodness, is it worth every minute of prep! This meal is sure to impress and satisfy anybody you serve it to. I sometimes like to make the pie crust the night before making the actual recipe, so it feels a little less daunting. And of course you can use a store-bought crust if you want – I just love how much more flavorful and healthy homemaking it is!

We are healthifying chicken pot pie by using higher-quality ingredients – grass-fed dairy instead of conventional, homemade crust (if desired) that doesn’t have a bunch of fillers and processed ingredients, and a bit more veggies than most recipes call for. By choosing higher quality ingredients, we are avoiding processed chemicals, etc. This homemade chicken pot pie is the comfort meal you know, but made with health in mind!

this post

Nutritional benefits of this recipe

• I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are easier to digest and are actually nutrient-dense.
• For the healthiest dairy products (butter and milk for this recipe), I always recommend buying grass-fed. Better yet, if you can support a local farm that has grass-fed cows and dairy products, then do that!
• This recipe has lots of veggies – onion, carrots, celery, peas, and garlic. This all provides polyphenols & antioxidants, fiber, vitamins, and minerals.
• Broth is rich in glutamine, collagen, and gelatin and is a superfood for the gut, immune system, skin, hair, nails, and more.
• Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy. 

Ingredients for Chicken Pot Pie

For the filling:

Chicken – I use boneless, skinless chicken breast, but you can also use tenders or thighs.

Onion

Carrots

Celery

Frozen peas

Garlic

Chicken broth – reserved from poaching the chicken. Or you can just use straight chicken broth if you opt for pre-cooked chicken and skip the poaching process.

Milk – or you can use half and half for an even creamier, richer filling.

Flour – to make a roux and to thicken the filling.

Fresh thyme – or use dried thyme, or simply omit

Salt, pepper

For the pie crust

Flour

COLD butter – I take refrigerated butter, dice it into small cubes, then place it in the freezer for a few minutes before using. Ensuring the butter is cold is what creates a buttery, flaky crust rather than a dense crust.

Ice cold water – to make sure the butter in the crust stays very cold.

Coconut sugar

Apple cider vinegar – I use this to slow gluten-development, helping create a flaky crust.

How to make Chicken Pot Pie

Although the instructions in the recipe card are very detailed, the overall premise of chicken pot pie is much more simple when you understand the process. Here’s the process in a simplified manner:

1. You’ll start by home-making the pie crust and letting it chill in the refrigerator while making the filling.
2. Then you’ll poach the chicken and shred it. (or just use pre-cooked chicken or turkey and shred or dice it)
3. While the chicken is poaching, you will make the filling: Sauté the onion, carrots, celery, and garlic for a few minutes, then make a roux with butter and flour in the same pan, then whisk in the broth and milk, and let the sauce thicken for 10 minutes on simmering. Then incorporate the shredded chicken, frozen peas, and seasonings.
4. Assemble and bake: Form the bottom crust to the pie dish, scoop the filling into it, place the second crust on top and crimp the edges, brush with egg wash and cut slits in the top crust (for steam to escape during baking), then bake for 35 minutes until golden (cover with pie shield at the end IF needed).
5. Let it rest at least 10-15 minutes before serving – this allows the filling to thicken up a little.

Random fun facts:

1. For making the pie crust ahead of time: feel free to roll into two separate thicker disks about 1/2″ thick (instead of pre-forming the pie crust). This way you can refrigerate it easily (without taking up space) for a couple days or even freeze it for a couple months if you are bulk-making crust. The only reason I instruct to form into the crust off the bat is to save time with chilling.
2. When making the crust: Pulsing rather than blending with the food processor gives better control of the crust formation – it prevents over-blending of the butter into the flour, over-development of the gluten, and it prevents the food processor from heating up and melting the butter (you need it cold for the flaky crust).

Modifications and variations

• Feel free to use pre-cooked chicken, like any leftover chicken you have, or rotisserie chicken, etc. You would use about 12-14 oz of cooked chicken in place of the uncooked chicken.
• Add or substitute any other veggies you want such as sweet potato instead of carrots or leeks instead of onion, or adding other fragrant options such as fennel.
• Make the gravy richer by using half and half instead of milk.
• Use shredded turkey instead of chicken.
• Omit the bottom crust and opt for just the top crust for a lighter chicken pot pie.

Other recipes you’ll love

Easy Pot Roast

Autumn Harvest Roasted Chicken & Veggies

One-Pot Tuscan Pasta with Beef & Ricotta

Sausage Stuffed Poblano Peppers

I hope you love this Chicken Pot Pie with homemade crust recipe! Please be sure to leave a comment below and a rating if you give this recipe a try. I would LOVE to hear how it turned out for you, and if you have any questions in the meantime!

Healthier Chicken Pot Pie

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A labor of love that’ll impress anyone and make everyone go back for seconds or even thirds. This Chicken Pot Pie is a recipe you want to keep in your back pocket to impress any guest!

• Author: Christine Manes
• Prep Time: 55 minutes active
• Cook Time: 35 minute oven baking
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: dinner
• Method: stovetop, oven

Ingredients

Scale 1x2x3x

2 crusts (for top and bottom)

340g flour (2 1/2 cups spooned and leveled)

2 Tbsp coconut sugar (21g)

1/4 tsp salt (2g)

2 sticks of cold butter (226g) – you want it to be VERY cold!

1 Tbsp apple cider vinegar (15mL)

6 Tbsp ice cold water (90mL)

Chicken

1–1.25 lbs chicken breast, boneless and skinless (545-567g)

3 cups chicken broth (709mL)

1/2 tsp salt (4g)

1 bay leaf (optional)

Several sprigs fresh thyme (optional)

Veggies

3 Tbsp butter (42g), divided

1/2 yellow onion, diced (170g)

2 large carrots, peeled and diced (160g)

2 celery stalks, diced (85g)

4 large garlic cloves, minced

1/3 rounded cup flour (50g)

2 cups reserved broth from poaching chicken (473mL)

1 cup whole milk (236mL) – or half and half if you want it even more rich and creamy

3/4 cup frozen peas (100g)

2 tsp finely chopped fresh thyme leaves (or 1/2 tsp dried)

1/2 tsp salt, more to taste (4g)

Fresh ground black pepper

Additional

1 egg, beaten, for egg wash on top

Equipment

9-inch pie dish

Large pan

Pot (for poaching chicken)

Rolling pin

Pie shield

Kitchen scale (if desired)

Cook Mode Prevent your screen from going dark

Instructions

Homemade pie crust:

 15 min prep, 30 min refrigeration

1. Make sure your butter is VERY cold and has been stored in the refrigerator – you do NOT want it room temperature. Remove 2 stick of butter from the refrigerator, slice the butter into cubes, place in a small bowl, then place in the freezer for a few minutes while you follow the next two steps.
2. Put about 1 cup of water into a small bowl and add ice.
3. Set up a food processor, Then add the flour (340g), coconut sugar (21g), and salt (2g) and pulse until well combined.
4. Add the cold butter and pulse until it is beaded – about 30 pulses. (You want to pulse, not blend!).
5. Add 1 Tbsp of apple cider vinegar and 6 Tablespoons of the ice cold water. Pulse until combined and it forms a moist but crumbly dough, about 20 pulses. Test it by pinching some of it between your fingers. It should easily stick together. If it’s too dry, add 1/2 Tbsp of ice cold water at a time until it sticks. (you do NOT want it sticking to your fingers, just to itself – if it sticks to your fingers then it’s too sticky, add a bit of flour if this is the case).
6. Working fairly quickly to keep the dough cold: Flour a clean surface, dump the dough onto it, mold it together, then separate into two portions. Gently roll each portion out, one about 12-13″ in diameter and one about 9-10″ in diameter. Put parchment paper onto a large plate or cookie sheet, place one of the crusts onto it, then layer another parchment paper, and place the second crust on top (to prevent sticking together). Cover and put in the refrigerator for 30 minutes while you prepare the filling.

Make the filling:

30 minutes

1. Poach the chicken: Place chicken, 3 cups of broth, 1 bay leaf, a few sprigs of thyme, and 1/2 tsp (4g) salt in a pot (just big enough to have the chicken cover the bottom and not be stacked). The broth should completely cover the chicken; if it doesn’t, then add enough water to cover it by about 1-inch.
2. Bring to a gentle simmer over medium heat (don’t let it boil). Then cook 12–15 minutes, until chicken reaches 165°F internally.
3. Remove chicken to a plate; let cool, then shred or dice. Strain the broth, saving 2 cups for the filling.
4. While waiting for the chicken to cook and cool, make the filling:
5. Dice 1/2 yellow onion, 2 large carrots, and 2 medium celery stalks.
6. Bring a large skillet to medium heat. Add 1 Tbsp (14g) butter and the diced onion, carrots, celery, and minced garlic and cook a few minutes.
7. Then add another 2 Tbsp (28g) of butter and sprinkle 1/3 rounded cup flour (50g) over the vegetables; combine with a silicone spatula and cook for 2 minutes, stirring continuously.
8. Gradually whisk in the 2 cups of the reserved poaching broth, then gradually whisk in 1 cup of milk.
9. Bring to a simmer, then simmer until thickened, stirring occasionally, about 10 minutes. 
10. Start preheating the oven to 400°F (200°C).
11. Once thickened, stir in the shredded chicken, 3/4 cup frozen peas, 2 tsp chopped fresh thyme, 1/2 tsp salt, and some black pepper. Taste and adjust seasoning to liking. Remove from heat and follow the next steps.

Assemble & bake

10 min prep, 35 min cook, 15 min rest after cooking

1. Form the bottom crust (12″ in diameter) into the 9-inch pie dish.
2. Spoon in the filling.
3. Top with second crust, crimp edges, and cut small slits in the top crust for steam to escape.
4. Brush with some of the beaten egg. I just do the top, avoiding the edges of the crust to prevent over-browning.
5. Bake 35-40 minutes, until crust is golden. If edges brown too quickly, cover with a pie shield or foil.
6. Let rest at least 10-15 minutes before serving. The gravy thickens as it cools.

–

Notes

• Feel free to use pre-cooked chicken, like any leftover chicken you have, or rotisserie chicken, etc. You would use about 12-14 oz of cooked chicken in place of the uncooked chicken.
• Add or substitute any other veggies you want such as sweet potato instead of carrots or leeks instead of onion, or adding other options such as fennel, bell pepper, etc.
• Make the gravy richer by using half and half instead of milk.
• Use shredded turkey instead of chicken.
• Omit the bottom crust and opt for just the top crust for a lighter chicken pot pie.

Recipe Card powered by

key words: how to homemake chicken pot pie, healthy homemade chicken pot pie, chicken pot pie with homemade crust, homemade crust for chicken pot pie, healthier chicken pot pie, how to make chicken pot pie healthier, hosting friendly dinner recipes, dinner recipes for hosting, lovely dinner recipes, dinner recipes my husband will love, husband approved recipes, husband approved dinner, husband approved recipe ideas, family recipes, family dinner recipes, kid approved dinner recipes, homemade pot pie