Chicken Pot Pie

Yield: 6-8 servings

Chicken Pot Pie

Chicken Pot Pie
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Additional Time 2 hours
Total Time 4 hours


All Butter Double Pie Crust

  • 2.5 cups all purpose flour
  • 1 tsp salt
  • 2 sticks butter, extra cold and cubed
  • Ice water

Pot Pie Filling

  • 2 cups cooked shredded chicken
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • ½ cup green beans
  • ½ cup sliced mushrooms
  • ½ cup chopped potatoes
  • 4 cloves garlic, minced
  • ½ cup butter
  • ½ cup all purpose flour
  • 1 cup milk
  • 2 cups chicken broth
  • 2 Tbsp fresh parsley, minced
  • 1 Tbsp fresh thyme
  • Salt + pepper
  • 1 egg + 2 Tbsp water


Make the pie crust dough: In a food processor, place all the flour, salt and the cold, cubed butter. Pulse until a crumb consistency is formed. Be very careful not to overmix. Next, stream in ice water, about a tablespoon at a time, while rapidly pulsing. As soon as the dough looks like slightly more moistened, larger crumbs, stop and check - press a small amount of the dough with your fingers - if it stays together, it’s ready to shape. Turn out half of the mixture onto a sheet or two of plastic wrap and press it into a disc shape. Cover and repeat with the other half, and refrigerate the dough for at least two hours.

Make the filling: Melt the butter in a heavy-bottomed stock pot and add the onions. Cook until translucent, then add the remaining vegetables and garlic. Season with salt and pepper and cook on medium low until the potatoes are just tender - do not over cook. Add the flour and mix well to coat all the vegetables. Add the milk and stock and stir while increasing the heat to medium. Bring to a simmer and continue to stir to thicken the gravy. Season with more salt and pepper. Once the gravy coats the back of a spoon add the chicken and herbs and remove from the heat. Allow the filling to cool completely.

Assemble the pie: Preheat the oven to 375°. Roll out the first dough disk on a floured surface to about ⅛” thick, roll it back onto the rolling pin and transfer it to a 9” deep dish pie plate, with the dough edges hanging over the sides. Fill the pie with your filling (you may have extra filling!) and return it to the fridge while you roll out the second disk. Top the pie with your top crust and tuck in the edges then crimp to form a seal. Cut slits in the top crust for vents. Return the pie to the fridge to chill for a few minutes while you make an egg wash with one beaten egg and two tablespoons of water. Keep chilling the finished pie until the crust is completely cooled and firm. Brush the top crust well with egg wash, then bake for 45 minutes or until the top crust is golden brown. Remove from the oven and allow to rest for at least 15 minutes before serving.

Recipe Notes

The traditional Italian recipe would use Amaretto liqueur instead of almond extract. I had a cookie similar to this one in Sicily and the pungent liqueur flavor is noticeably absent in this recipe. The recipe as written above is very pistachio-forward, and delicious in it's own way. I think I'll try it with the liqueur in the next attempt.


Have you tried those Marie Calendar’s frozen pot pies? Why are they so good? This one is better. The labor of love required for a homemade chicken pot pie is worth the effort. We don't rate recipes based solely on difficulty here, so this one gets 4.5 wines.

Recipe Attempts

This recipe has been attempted by the author 3 time(s).


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