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Homemade chicken pot pie with a golden flaky crust and creamy chicken and vegetable filling.

The Best Chicken Pot Pie You’ll Ever Make

This homemade chicken pot pie is the ultimate comfort food, filled with tender chicken, fresh vegetables, and a rich, creamy sauce, all baked inside a golden, flaky crust. It’s hearty, satisfying, and perfect for family dinners or celebrating Pi Day with a savory twist.
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Prep Time 20 minutes
Cook Time 40 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 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 tbsp chicken bouillon granules
  • ¼ tsp black pepper
  • ¼ cup butter
  • 4 tbsp cornstarch
  • 1 tbsp flour
  • 1 cup heavy cream
  • 1 cup frozen peas

Method
 

  1. 1️⃣ Combine water, chicken, carrots, celery, and onion in a saucepan. Bring to a boil, then simmer about 10 minutes.
  2. 2️⃣ Add chicken bouillon, pepper, and butter. Stir until melted.
  3. 3️⃣ In a small bowl whisk together cornstarch, flour, and heavy cream. Stir into the mixture and cook until thickened.
  4. 4️⃣ Stir in frozen peas.
  5. 5️⃣ For the crust, combine flour and salt. Cut in shortening or lard. Add cold water until dough forms.
  6. 6️⃣ Roll out the bottom crust and place in a pie dish. Add filling.
  7. 7️⃣ Place the top crust over the pie, seal edges, and cut slits for steam.
  8. 8️⃣ Bake at 400°F for 35–40 minutes until golden.
  9. 9️⃣ Let cool 15–20 minutes before serving.

Notes

• Don’t skip the resting time. Letting the pie cool slightly allows the filling to thicken so it slices beautifully.
• Lard makes an excellent pie crust. It creates a flaky texture and is surprisingly easy to work with.
• This recipe reheats well, making it perfect for leftovers the next day.