Chicken Pot Pie Recipe

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Chicken pot pie is one of those dishes that instantly warms both belly and soul. Rooted in centuries of comfort food tradition, it traces back to medieval meat pies in England and evolved through American kitchens into the creamy, veggie-packed version many of us grew up with.

Allowing the fillings to cool down completely is crucial...

Today’s pot pie is more than just leftover stew wrapped in pastry; it’s a beloved symbol of home cooking, often appearing during colder months when we crave something hearty and satisfying.

Allow the pie to cool down slightly after baking to prevent this...

My version keeps things rustic with a creamy chicken and veggie filling, cooked down in a cast iron skillet and sealed under a golden pie crust. But if you're feeling a little fancy (or portion-conscious), individual ramekins work beautifully too.

You don’t even need to line the bottom, just spoon in the filling and drape the pastry on top. Either way, the result is a flaky, golden shell hiding a molten, savory interior that smells like a warm hug straight from the oven.

Whether you grew up with frozen versions or this is your first attempt at pie-making, I hope this encourages you to make it from scratch.

It’s not difficult, just some good ingredients, a little time, and your oven cranked to 220°C (425°F). The best part? That moment you break through the crust with your fork and steam escapes like a promise. Trust me, it’s worth the wait.

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Ingredients:

(Make 1 ten inch pie)

• Chicken Stock Homemade, 500g

• Chicken Thigh Boneless Skinless, 4

• Sea Salt, Pinch

• White Pepper, Pinch

• Mushroom Powder, Pinch

• Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP

• Yellow Onion Finely Sliced, 1

• Carrots Finely Diced, 2

• Leeks Thinly Sliced, 1

• Garlic Finely Minced, 3 Cloves

• Unsalted Butter, 70g

• Unbleached All Purpose Flour, 40g

• Dried Thyme, 1/2 TSP

• Dried Tarragon, 1/2 TSP

• Frozen Peas, 125g

• Heavy Whipping Cream, 120g

• Pie Dough Homemade, 1 Recipe

• Egg Lightly Beaten, 1

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Equipment:

• Cast Iron Skillet

• Oven

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Directions:

1. Please visit my "How To Make Chicken Stock" page for the recipe.

2. Please visit my "How To Make Pie Dough" page for the recipe.

3. Make Your Chicken Stock

4. Use your homemade stock recipe. Feel free to toss in extra vegetable scraps for flavor.

5. Bring to a boil, simmer for 8 to 10 minutes, then cover and steep another 8 to 10 minutes.

6. Strain and discard the solids. Set the stock aside.

7. Cook the Chicken

8. Season the chicken thighs with salt, pepper, and mushroom powder. Rub to coat well.

9. In a skillet over medium-high heat, heat up the oil.

10. Sear the chicken until both sides are browned.

11. The chicken doesn’t need to be fully cooked yet, just about ¾ done.

12. Remove from heat and let rest. Once cool, coarsely dice.

13. Prepare the Filling

14. In the same skillet, reduce the heat to medium and add sliced onions.

15. Season with a pinch of salt and pepper. Sauté until translucent.

16. Deglaze with a splash of chicken stock and continue cooking until lightly caramelized.

17. Add diced carrots, then stir in leeks and garlic. Cook until aromatic.

18. Add butter and let it melt completely.

19. Stir in the flour and mix until you don’t see any dry patches.

20. Slowly pour in the rest of the chicken stock while stirring continuously.

21. Add dried thyme and tarragon. Stir to combine.

22. Pour in the cream and frozen peas. Mix well.

23. Add the diced chicken along with any juices and stir everything together.

24. Simmer gently until the mixture thickens to a creamy consistency.

25. Taste and adjust seasoning as needed. Set aside to cool completely.

26. Assemble the Pot Pie

27. Preheat oven to 220°C / 425°F.

28. Roll out half of your homemade pie dough to fit the base and sides of your skillet.

29. Lightly grease the skillet with butter and line it with the dough. Don’t worry about perfection.

30. Press gently to adhere. Trim off excess. Prick the bottom with a fork and freeze for 15 minutes.

31. Spoon in the cooled filling.

32. Roll out the second half of the dough and cover the filling.

33. Crimp the edges to seal and cut a few slits on top for steam to escape.

34. Freeze again for 15 to 30 minutes.

35. Brush the top crust with egg wash.

36. Bake the Pie

37. Bake at 220°C / 425°F for 30 minutes.

38. Reduce oven to 180°C / 350°F and continue baking another 30 minutes or until the crust is deeply golden and crisp.

39. Let the pie rest for at least 20 to 30 minutes before slicing so the filling can set. (I always struggle with this step, but trust me, patience pays off.)

40. Optional: Use Ramekins

41. You can skip the bottom crust for this version.

42. Just fill greased ramekins with the cooled filling, top with pie dough, crimp, and bake the same way.

43. Individual servings feel extra special, especially for guests or kids.

The crust is flaky and crispy...

Mama Mia...

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Recipe Video: