Homemade Easy Chicken Pot Pie

Ingredients

• 1 recipepie dough
• 454 g (1 lb)cooked chicken breast, shredded
• 300 g (2 cups)frozen vegetables
• 57 g (4 tbsp)unsalted butter
• ½onion, finely chopped
• 3garlic cloves, minced
• 24 g (3 tbsp)plain flour
• 360 ml (1½ cups)chicken stock
• 160 ml (⅔ cup)double cream
• 1½ tspsalt
• ¼ tspground black pepper
• ½ tspItalian seasoning

Instructions

1. 1

   Chill the dough

   Prepare one recipe of pie dough and refrigerate it until you are ready to use it.

2. 2

   Cook the chicken

   Cook the chicken in a saucepan until fully cooked, lightly seasoning it with salt, for about 10 minutes. Drain off the cooking water, shred the chicken into pieces and set it aside.

3. 3

   Soften the onion

   Melt the butter in a frying pan and sauté the chopped onion.

4. 4

   Add the garlic

   When the onion is tender, add the minced garlic and cook until fragrant.

5. 5

   Stir in flour

   Whisk the flour into the pan and mix until it is well combined.

6. 6

   Thicken the sauce

   Pour in the chicken stock and double cream, then add the seasonings. Cook for about 5 minutes, stirring frequently, until the sauce thickens.

7. 7

   Cool the filling

   Stir in the vegetables and chicken. Once the filling comes to a boil, remove it from the heat and let it cool completely.

8. 8

   Fill the pie dish

   Roll out the pie dough and place the bottom crust in a pie dish. Add the cooled chicken mixture.

9. 9

   Seal the pastry

   Place the second pastry crust on top, seal and flute the edges, then cut slashes in the centre of the crust.

10. 10

    Bake covered

    Cover the pie with foil and bake at 190°C (375°F) for 40 minutes.

11. 11

    Brown the crust

    Remove the foil and bake for a further 15–20 minutes.

12. 12

    Serve the pie

    Enjoy.

What is chicken pot pie?

Chicken pot pie is an American savoury pie filled with chicken and vegetables in a creamy sauce. Its defining contrast is a rich, tender filling under a baked pastry crust.

This version uses shredded chicken and frozen vegetables for a practical, hearty filling. Cooling the mixture before it goes into the pastry helps keep the crust easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 16g protein, 20g carbs, 20g fat.

The pastry, flour and vegetables contribute carbohydrates, while butter, cream and pastry account for much of the fat. Chicken provides most of the protein. Pair a slice with a green salad or extra vegetables to round out the plate.

Building a savoury sauce

Onion and garlic: sauté the onion in butter until tender, then add the garlic and cook only until fragrant.

Flour and liquid: mixing the flour into the buttery vegetables before adding stock and cream helps it disperse into the sauce. Stir frequently as the sauce thickens.

Getting the filling ready

Chicken: the method calls for cooking the chicken in a saucepan for about 10 minutes, lightly seasoning it, then draining and shredding it. The ingredient list describes the chicken as cooked and shredded, so have it ready for the filling before continuing.

Cooling: bring the filling to a boil after adding the chicken and vegetables, then take it off the heat and cool it completely before assembling the pie.

Working with the pastry

Chilled dough: keep the pie dough refrigerated until you are ready to roll it out. Line the pie dish with the bottom crust, add the cooled filling, then cover with the second crust.

Sealed edges: press and flute the edges to close the pie, and cut slashes in the top crust so it has openings during baking.

Baking to a crisp crust

Covered baking: bake the foil-covered pie at 190°C (375°F) for 40 minutes, as directed.

Final browning: remove the foil and bake for another 15–20 minutes. The recipe gives the time and temperature but no specific visual doneness cue, so follow the stated baking schedule.

Serving the pie

Let the pie settle briefly after baking so the creamy filling is easier to serve. Take care when cutting into the centre, where the filling will be hottest.

Serve it as a main course with a green salad or another simple vegetable side for contrast with the buttery pastry and creamy filling.

Recipe notes & tips

• Cool the filling completely before adding it to the pastry.
• Stir the sauce frequently as it cooks so it thickens evenly.
• Keep the pie dough chilled until you are ready to roll it.
• Seal and flute the pastry edges to close the pie.
• Cut slashes in the top crust before baking.

Variations

• Use other frozen vegetables: swap in a similar mix to suit what you have.
• Add herbs: adjust the Italian seasoning to give the filling a different herbal note.
• Make individual pies: divide the filling and pastry between smaller pie dishes.
• Prepare ahead: make the filling in advance and cool it before assembling the pie.
• Change the pastry shape: use pastry cut-outs on top, leaving spaces between them.

Common mistakes to avoid

• Adding warm filling: it can make the pastry harder to handle; cool the filling completely first.
• Skipping the flour mixing: unevenly mixed flour can leave lumps; combine it well with the butter and onion.
• Leaving the sauce unattended: it can thicken unevenly; stir frequently for about 5 minutes.
• Forgetting the top slashes: cut openings in the pastry centre before baking.
• Removing foil too soon: bake covered for the full 40 minutes before uncovering for the final 15–20 minutes.

How to store

Refrigerate leftover pie in a covered container and eat within 3 days. Reheat portions in the oven until hot throughout; the pastry may soften during storage.

Frequently asked questions