Homemade Chicken Pot Pie

Recipe Ingredients

Here are the essential ingredients you'll need to make your delicious Homemade Chicken Pot Pie. Each carefully selected to create the ultimate comfort food experience.

All-Purpose Flour: The essential base for both our tender, flaky homemade crust and the rich, creamy filling, ensuring perfect texture and consistency.

Salt: Enhances the flavor of both the crust and the savory filling, balancing the richness.

Shortening: Crucial for achieving that wonderfully flaky and tender texture in our homemade pie crust.

Cold Water: Helps bind the pie crust dough without developing too much gluten, ensuring a tender, not tough, crust.

Butter: Forms the flavorful base for our savory filling, adding richness and helping to sauté the onions.

Chopped Onion: Provides aromatic depth and a subtle sweetness to the savory chicken pot pie filling.

Chicken Broth: The liquid foundation for our creamy filling, infusing it with rich, savory chicken flavor.

Milk: Adds creaminess and helps achieve the perfect consistency for the luscious pot pie filling.

Shredded Cooked Chicken or Turkey: The hearty protein centerpiece of our pot pie, providing a satisfying and flavorful bite.

Frozen Mixed Vegetables: Adds vibrant color, essential nutrients, and a medley of textures and flavors to the filling.

How to Make Homemade Chicken Pot Pie

Here are the steps for making your Homemade Chicken Pot Pie a resounding success. See the full recipe below for all the details.

1. Prepare the Flaky Crust 

Cut cold shortening into flour and salt until the mixture resembles coarse crumbs or small peas. Add cold water gradually, mixing just until the dough comes together, avoiding overmixing. Refrigerate one half of the dough to allow it to relax.

2. Line the Pie Plate 

Roll out one dough ball into an 11-inch circle. Gently place it into an ungreased 9-inch pie plate, pressing firmly against the bottom and sides without stretching (this prevents shrinking during baking). Trim the edges, leaving a 1/2-inch overhang.

3. Create the Filling 

Melt butter and cook chopped onion until tender and translucent. Stir in flour, salt, and pepper to form a smooth paste, stirring constantly to prevent burning. Gradually whisk in broth and milk, stirring until bubbly and thickened, so it coats a spoon. Stir in cooked chicken and mixed vegetables. Spoon the filling into your prepared crust.

4. Seal the Pot Pie 

Roll out the second dough ball and place it over the filling. Trim excess dough and firmly press the top and bottom crusts together to seal the edges, crimping or fluting as desired.

5. Bake

Bake until the crust is a deep golden brown and the filling is bubbling. If edges brown too quickly, loosely cover them with foil strips. Let the pot pie stand for about 5 minutes after baking before serving to allow the filling to set.

How to Store (and Reheat) Homemade Chicken Pot Pie

Here's how to keep any leftover Homemade Chicken Pot Pie fresh and tasty.

Refrigerator

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Cool completely before refrigerating to maintain freshness.

Freezer

Chicken pot pie freezes exceptionally well! Once completely cooled, you can freeze individual portions or the entire pie (unbaked or baked). Wrap tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months.