The Best Chicken Pot Pie You’ll Ever Make
As a math teacher, I can’t let Pi Day come and go without celebrating. And since I happen to love pie, it’s one of my favorite little holidays.
Most people think about sweet pies when Pi Day rolls around, but savory pies deserve their moment too—and this Chicken Pot Pie might be the best one you’ll ever make.
This recipe has everything you want in a comforting homemade dinner: a rich, creamy filling packed with tender chicken and vegetables, all tucked inside a golden, flaky crust. It’s warm, cozy, and the kind of meal that fills your kitchen with the most amazing smell while it bakes.
One thing I experimented with this time was using lard in the crust instead of shortening. Several people had suggested it, and I decided to give it a try. I was honestly surprised by how much I liked it. The dough was easier to work with, and the crust baked up incredibly flaky and tender. I’m officially convinced—it’s a great option for pie crust.
Even better, this is one of those meals that wins over just about everyone. I’ve had people tell me they don’t normally like chicken pot pie, but they loved this one.
If you’re celebrating Pi Day, this savory pie absolutely deserves a place on the table. But honestly, it’s so good you’ll want to make it all year long.
Chicken Pot Pie Recipe
Ingredients
Filling
• 2 cups water
• 1 lb chicken breasts, cut into ½-inch pieces
• 2 carrots, peeled and cubed
• 2 ribs celery, sliced
• 1 medium onion, chopped
• 2 tablespoons chicken bouillon granules
• ¼ teaspoon black pepper
• ¼ cup butter
• 4 tablespoons cornstarch
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup frozen peas
Crust
• 2 cups flour
• 1 teaspoon salt
• 1 cup shortening or lard
• 4 tablespoons cold water
Instructions
Make the Filling
- In a large saucepan combine the water, chicken, carrots, celery, and onion. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the vegetables begin to soften.
- Add the chicken bouillon, black pepper, and butter. Stir until the butter melts.
- In a small bowl whisk together the cornstarch, flour, and heavy cream until smooth. Stir this mixture into the pot and cook until the filling thickens.
- Stir in the frozen peas and remove the pan from the heat.
Make the Crust
- In a mixing bowl combine the flour and salt.
- Cut in the shortening or lard until the mixture resembles coarse crumbs.
- Add the cold water and mix just until the dough comes together.
- Roll out the bottom crust and place it into a pie dish.
Assemble the Pie
- Pour the warm filling into the prepared crust.
- Roll out the top crust and place it over the filling. Seal the edges and cut a few small slits in the top to allow steam to escape.
Bake
Bake at 400°F for 35–40 minutes, until the crust is golden brown and flaky.
Let the pie cool for 15–20 minutes before serving so the filling can set.
The Best Chicken Pot Pie You’ll Ever Make
Ingredients
Method
- 1️⃣ Combine water, chicken, carrots, celery, and onion in a saucepan. Bring to a boil, then simmer about 10 minutes.
- 2️⃣ Add chicken bouillon, pepper, and butter. Stir until melted.
- 3️⃣ In a small bowl whisk together cornstarch, flour, and heavy cream. Stir into the mixture and cook until thickened.
- 4️⃣ Stir in frozen peas.
- 5️⃣ For the crust, combine flour and salt. Cut in shortening or lard. Add cold water until dough forms.
- 6️⃣ Roll out the bottom crust and place in a pie dish. Add filling.
- 7️⃣ Place the top crust over the pie, seal edges, and cut slits for steam.
- 8️⃣ Bake at 400°F for 35–40 minutes until golden.
- 9️⃣ Let cool 15–20 minutes before serving.
