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Thomemade chicken pot pie recipe
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5 from 1 vote

Chicken Pot Pie

The only homemade chicken pot pie recipe you'll ever need. Tender chicken breasts, herbs, and vegetables are slowly simmer then baked into a delicious flaky pie crust.
Course Entrees
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Lisa B.


  • 4 large chicken breasts cooked and shredded
  • 8 cups chicken stock

Pot Pie:

  • 1 stick unsalted butter
  • 1/2 cup all purpose flour
  • 2 pie crusts* thawed
  • Salt and freshly ground pepper
  • 3 carrots cut into 1/2 inch circles
  • 1 box frozen peas
  • 1 egg mixed with 1 tablespoon of water
  • 1/4 cup grated Parmesan cheese


  • Melt butter in a large stockpot over medium heat. Gradually add flour and whisk until mixture forms a paste.
  • Slowly add half of the chicken broth, whisking constantly to prevent lumps. Simmer for 10 minutes, stirring frequently. Add chicken, carrots, and peas. Add more chicken broth if needed. Season with salt and pepper.
  • Roll pie crusts out onto a floured surface. Invert four crocks or bowls onto the pastry. Using a knife, trace the outline of the bowls, leaving about a ¼-inch overhang.
  • Fill each crock to the top chicken mixture. Place a pie crust over the top of each bowl. Press the edges into the rim of each bowl to form a seal. Brush each pastry with egg mixture. Sprinkle with Parmesan cheese.
  • Preheat oven to 350 degrees. Arrange crocks on a baking sheet covered with aluminum foil (to catch and leakage while cooking). Cook for 20 minutes or until the pie crust is golden brown.


Pie crust recipe can be found here: