Chicken Pot Pie
Who doesn’t love a good one-dish that serves as a meal by itself! That’s exactly what you get with this delicious Chicken Pot Pie! Flavorful chicken, nice tender vegetables in a creamy sauce – all topped with a delicious homemade crust! So good!
Homemade Chicken Pot Pie with Flaky Butter Crust
There’s nothing quite like the warm, familiar aroma of chicken pot pie drifting through the house—especially when it’s crafted from scratch with love, butter, and simple, wholesome ingredients. At Mary Katherine’s Table, comfort food is more than a recipe; it’s a gesture of kindness, meant to nourish body and soul.
Today, I’ll walk through a tried-and-true chicken pot pie with a golden, flaky crust—generous enough for busy weeknights, Sunday dinners, and everything in between.
Can I freeze the pie dough or a full, assembled pot pie?
Yes—dough discs last up to three months in the freezer. An assembled (unbaked) casserole freezes well too for meal prepping.
Do I have to use rotisserie chicken?
Not at all. Fresh-cooked, roasted, or even leftover chicken works beautifully. The rotisserie just adds convenience.
Can I use canned or fresh veggies instead of frozen?
Certainly. Use what’s handy—fresh, canned, or frozen. Just aim for about 3–4 cups.
What if I want two crusts instead of just the top?
This recipe makes enough dough for two. Line the dish before adding filling, then top, and bake until both crusts are golden.
How do I keep the edges from burning?
If using a pie plate and crimped edges, cover edges with foil as needed. In a casserole dish, tucking crust eliminates this concern.
Can I make this gluten-free?
Absolutely—swap out for your favorite gluten-free flour blend and check your soup for gluten, too.
Can I double the recipe?
You sure can! Use a 9×13 pan and double all the ingredients for larger gatherings or batch cooking.
When the day calls for a little extra comfort, this chicken pot pie—from Mary Katherine’s table to yours—will show up warm, golden, and full of love. Enjoy every bite, and remember to share a little kindness along with your cooking.
Chicken Pot Pie
Ingredients
Flaky Butter Pie Crust
Ingredients:
- 2 ½ cups all-purpose flour measured by spooning into the cup, then leveling with a knife
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 cup 2 sticks cold unsalted butter, diced into small cubes
- 7 tablespoons ice-cold water add a bit more if necessary
Instructions:
- Combine flour salt, and sugar in a mixer bowl. Add cold, cubed butter and mix (stand mixer, food processor, or by hand) until butter is pea-sized in flour.
- Drizzle in cold water letting the mixer run just until dough comes together.
- Gather dough together divide into 2 disks, wrap in plastic, and chill for at least 1 hour before rolling out. Dough will keep in the fridge for 3 days or in the freezer up to 3 months.
Chicken Pot Pie Filling
Ingredients:
- 2 to 2 ½ cups rotisserie chicken shredded (fresh or from freezer)
- 3 to 4 cups frozen mixed vegetables vegetables can be fresh, canned, or frozen
- 1 teaspoon salt
- 2 tablespoons dried minced onion or substitute with fresh as desired
- 1 can cream of chicken soup plus another if more sauce is desired
- ¼ to ⅓ cup heavy cream or milk, for extra richness
Instructions:
- Mix chicken vegetables, salt, and onion in a large bowl.
- Add cream of chicken soup and mix. If too thick add heavy cream or milk until desired consistency is reached.
- Spread mixture into an 8×8 or 9×9 casserole dish double recipe for a 9×13 dish.
Assembling & Baking
Directions:
- Roll out one disk of chilled pie dough on a floured surface to fit your baking dish. Place over filling tucking edges in to create a rustic look. Cut a few slits in top crust for steam.
- Chill assembled pie briefly while preheating oven to 400°F use 420–425°F if using a regular oven instead of convection.
- Brush top crust generously with a whisked egg egg wash and sprinkle lightly with coarse salt and black pepper.
- Bake for about 35 minutes until the crust is golden and flaky.
- Let rest for 5–10 minutes before serving so filling can set up nicely.
Video
Notes
• Crust recipe makes enough for two pies—use both top and bottom crust for extra decadence, or save one for later.
• Freezes beautifully assembled or as dough discs for easy weeknight comfort.
• Pie plate or casserole dish both work; casserole dish simplifies rustic topping and edges.
Serving
Dishing up: Scoop out generous servings, savor that flaky crust and cozy filling. As Mary Katherine says, this is pure comfort—just right for gathering loved ones at the table.
Enjoy this family favorite, and spread a little kindness along with every bite.
This is absolutely delicious !!!!!! My family loved it .