The Best Chicken Pot Pie Recipe
Print Recipe
5 from 1 vote

Chicken Pot Pie

Servings: 8 people
Author: Winona Rogers


For the Crust:

  • 2 cups flour
  • 3/4 cup butter cubed and cold
  • 5-7 Tablespoons of water
  • 1 teaspoon salt

For the Chicken Mixture

  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1 cup butter
  • 1/4 cup onion
  • 1/2 cup diced celery
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried thyme
  • 2 cups chicken broth
  • 3/4 cup milk
  • 2 cups chicken
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn


  • Add flour, butter, water and salt to a food processor.
  • Pulse until a dough ball forms.
  • Remove dough and divide in half.
  • Turn onto a floured surface and use a rolling pin to roll to 1/4" thickness.
  • Transfer one crust to a pie dish to fill.
  • Roll remaining dough and set aside.
  • "!Chicken Mixture Directions"
  • Preheat oven to 425.
  • In a large saucepan, cook potatoes and carrots, covered with water until tender, 10-14 minutes. Drain and set aside.
  • In the same pan, add butter, onion and celery and heat until onions are translucent, about 5 minutes.
  • Add flour, salt, pepper, thyme and broth.
  • Whisk constantly until boiling and let boil for 2 minutes or until mixture becomes thick.
  • Remove from heat and stir in potatoes and carrots, chicken, peas and corn.
  • Stir to mix well.
  • Pour mixture into prepared pie dish.
  • Cover with remaining pastry shell. Seal edges and cut holes in the top to vent.
  • Bake, uncovered for 30-40 minutes or until golden brown on top


I make homemade crust in my food processor, that's why the edges never look amazing! But, you can easily buy pre-made pastry crust. Put aluminum foil under your pan in the oven. Mine always runs over!