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Overhead chicken pot pie with steam vents and a scoop removed
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Chicken Pot Pie Recipe

A single-crust chicken pot pie with creamy homemade filling, tender vegetables, and a golden pastry lid.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling and resting 25 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Calories: 397.3
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 refrigerated 9-inch pie crust about 200 g; one crust, not a two-crust package
  • 2 3/4 cups cooked chicken breast 400 g, skinless, cut into bite-size pieces
  • 1 cup frozen peas 150 g
  • 1 cup carrots 150 g, peeled and finely diced
  • 3/4 cup celery 100 g, finely diced
  • 2/3 cup onion 100 g, finely chopped
  • 3 tablespoons unsalted butter 42 g
  • 1/3 cup all-purpose flour 40 g
  • 1 1/2 cups whole milk 366 g
  • 1 cup water 240 ml
  • 1/2 teaspoon fine salt 3 g
  • 1/4 teaspoon black pepper 0.6 g
  • 1 tablespoon beaten egg 15 g, for brushing; reserve any remaining egg for another cooked use

Equipment

  • 1 Deep 9-inch round baking dish Approximately 2-quart capacity; not a shallow pie plate
  • Saucepan and rimmed baking sheet
  • Pastry brush and food thermometer

Method
 

  1. Heat oven to 400°F. Set a deep 9-inch round, approximately 2-quart baking dish on a rimmed baking sheet. Keep the crust chilled until ready to soften and unroll according to its package.
  2. Melt butter in a large saucepan over medium heat. Add onion, carrots, and celery; cook for 8–10 minutes, stirring, until softened. Stir in flour and cook for 1 minute.
  3. Gradually stir in milk and water. Simmer gently for 4–5 minutes until thickened, stirring often. Add chicken, peas, salt, and pepper. Transfer to the baking dish, leaving at least 1/2 inch below the rim. Cool for 10 minutes while preparing the pastry.
  4. Unroll the crust and lay it over the filling without stretching. Fold the edge under against the inside rim and crimp lightly. Cut four steam vents and brush the top with the measured beaten egg.
  5. Bake 30–35 minutes, or longer as needed, until the crust is golden and cooked through and the center filling reaches 165°F. Shield the edges with foil if they brown early. Rest 15 minutes before dividing into six spooned servings.

Video

Notes

Estimated nutrition uses plain cooked skinless chicken breast and eight label servings of Pillsbury refrigerated pie crust, equivalent to one whole crust. Brands and seasoned chicken differ. Contains wheat, milk and egg; the example crust contains lard. Do not use raw chicken. Timing may increase to achieve 165°F at the center.
Video credit: Natashas Kitchen, The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made. The video shows a related double-crust method; this original version uses one ready-made pastry lid, no bottom crust, and a simplified milk-based vegetable filling.