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Homemade chicken pot pie on a white plate.

Homemade Chicken Pot Pie (Double Crust & From Scratch)

This homemade chicken pot pie is pure comfort food, flaky double crust filled with seasoned chicken, tender vegetables, and a creamy sauce made from scratch. It’s simple, hearty and perfect for a cozy family dinner.

Course Main Course
Cuisine American
Keyword chicken pot pie
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 762 kcal
Author Carissa

Ingredients

Ingredients for the Pie Dough

  • 2 1/2 cups all purpose flour plus more for dusting
  • 1 tsp salt
  • 2 sticks salted butter diced into pea sized pieces
  • 3/4 cup ice cold water

Ingredients for the Filling

  • 3 chicken breast (cubed)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tbs vegetable oil
  • 3 whole carrots peeled and thinly sliced
  • 2 ribs celery thinly sliced
  • 1 medium gold potato peeled and chopped into small cubes
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 4 tbs salted butter
  • 1/4 cup all purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 tsp dried thyme

Instructions

For the Dough

  1. In a large bowl, combine flour and salt. Add diced butter and mix with clean hands until crumbly.

  2. Slowly add ice water while mixing. Once you can form a small ball, it’s ready. Form into one large ball, cut in half, and shape into two separate balls.

  3. Wrap each ball individually in plastic wrap and refrigerate.

For the Filling

  1. In a bowl, combine cubed chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Mix well.

  2. Heat a large skillet over medium heat. Add oil.

  3. Add chicken and cook 5–6 minutes. Stir and cook another 5–6 minutes until fully cooked. Transfer to a plate.

  4. In the same skillet, melt 4 tbs butter. Add onion, carrots, and celery. Season lightly with salt and pepper. Cook about 10 minutes.

  5. Add potatoes and cook a few more minutes. Add garlic and thyme. Cook 1 minute. Stir in 1/4 cup flour and cook 2 minutes.

  6. Slowly stir in milk and chicken broth. Cook about 5 minutes, stirring often, until thickened.

  7. Add cooked chicken and mix well. Remove from heat and let cool slightly. Stir in 1 cup frozen peas.

  8. Preheat oven to 400°F.

  9. Lightly flour your surface and roll out one dough ball into a circle. Place into pie dish (it will hang over the edges — that’s fine).

  10. Add filling to the crust.

  11. Roll out second dough ball and place on top.

  12. Press top and bottom crusts together, trim excess dough, and crimp edges with a fork.

  13. Cut 4 slits in the center. Bake for 50 minutes. Tent with foil if it browns too quickly.

  14. Let cool for 30 minutes before slicing.