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homemade chicken pot pie in the oven

Homemade Chicken Pot Pie

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  • Author: Chef Lisa @ A Pinch of Salt Lake
  • Prep Time: 20 minutes
  • Cook Time: 40 minues
  • Total Time: 0 hours
  • Yield: 8 servings 1x
  • Category: Entree
  • Method: stovetop, baked
  • Cuisine: American


This homemade chicken pot pie recipe is comfort food at it’s best. Flaky crust, carrots, celery, onion, peas and chicken in a yummy sauce.


  • 4 cups rotisserie chicken, shredded
  • 1/2 onion, diced (about 13/4 cups)
  • 2 carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced, (about 11/2 cups)
  • 1 leek, cleaned and diced, white part only (about 3/4 cup)
  • 1 tablespoons vegetable oil
  • 2 small potatoes, washed and diced (about 11/2 cups)
  • 2/3 cup frozen peas
  • 3 tablespoons butter
  • 5 tablespoons flour
  • 3 cups chicken broth
  • 1/2 cup heavy cream or half and half
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 2 tablespoons fresh parsley minced, (about 1/4 bunch)
  • kosher salt to taste
  • 1 recipe Easy Homemade Pie Crust, if making individual pot pies, you will need to double the recipe 
  • 1 egg
  • 2 tablespoons water


  1. Preheat oven to 375°F.
  2. Shred the chicken and set aside
  3. Prepare the vegetables into dice, set aside.
  4. In a large saucepan, over medium high heat, heat the vegetable oil and saute the onions, carrots, celery, leeks until they begin to soften about 5 minutes. 
  5. Remove the vegetables from the pan and set aside. In the same pan, over medium-high heat, melt the butter.
  6. Whisk in the flour and cook the roux for 2-3 minutes until the roux turns golden.
  7. Slowly add the chicken broth and whisk until thickened. Add the dried thyme and half of the black pepper. 
  8. When the sauce has thickened, stir in the cream and add the potatoes, onion, celery, carrots, and leeks and let simmer for about 8 minutes over low heat.
  9. Remove the filling from the heat and add the chicken and other vegetables except the frozen ones. Stir in the fresh parsley and taste. Add remaining pepper and kosher salt if needed. 
  10. Meanwhile, roll out the bottom crust and place in a 9″ pie pan. Roll out the top crust as set aside.
  11. Combine the beaten egg and water in a small bowl to make an egg wash.
  12. When the filling has cooled, stir in the frozen vegetables.
  13. Brush the bottom of the pie crust with the egg wash.
  14. Ladle the chicken filling into the pie crust so the filling comes just below the top of the pan. 
  15. Arrange the top crust over the pie and fold the top edge so it wraps around and seals with the bottom crust.
  16. Crimp or pinch the edge of the pie to create a decorative border and seal the filling inside the crust.
  17. Cut out shapes with any remaining pie crust and arrange them on the top of the pie. 
  18. Generously brush the top of the pie with the egg wash.
  19. With the tip of a knife, cut a few slits in the top crust to vent any steam as the pie bakes.
  20. Place the pie pan on a baking sheet and transfer both the baking sheet and the chicken pot pie to the oven.
  21. Bake in a preheated 375°F oven for 30-40 minutes until the crust is golden brown.
  22. Remove the baking sheet with the chicken pot pie from the oven and let rest for 15-20 minutes. 
  23. Cut into wedges and serve warm.


If making individual chicken pot pies, follow the instructions above, but check the pies after 20 minutes to see if they are golden brown.