Brace yourself…this recipe for Amazing Chicken Pot Pie is almost too good to mention.
But I will. This is comfort food at its all-time best.
Watch us show you how easy it is to make Amazing Chicken Pot Pie!
If you can, go with homemade chicken stock, it really makes all the difference. And roasting the chicken delivers the most flavorful and succulent chicken possible.
Add that with the other classic chicken pot pie ingredients, and you’ve got something really special on your hands!
And, of course, homemade pie crust…is the perfect top for this perfectly amazing and super comforting dish.
Take the time, and be sure to make the Perfect Pie Crust. You will be so glad you did!
After the filling thickens and cooks to perfection, it will be difficult for you to not want to eat just a bowl full of the filling!
The Loon says it’s like amazing “Pot Pie Soup.” He’s right…but it’s not finished yet!
An egg wash on the top of the dough ensures a golden beautiful crust when it comes out of the oven!
Mmmmmmm!
Just a quick peek!!
Everything comes together to make hands-down the best tasting chicken pot pie recipe you’ll ever know.
This is chicken pot pie recipe is absolutely the best!
This is without doubt, an all-time favorite of both The Loon and me. Amazing Chicken Pot Pie!! %150 Loon Approved!
Now, let’s make this Amazing Chicken Pot Pie recipe!
- 4 whole chicken breasts, bone-in, skin-on
- ¼ cup of good olive oil
- Kosher salt
- Ground black pepper
- 5 cups of homemade chicken stock, or homemade turkey stock
- 2 chicken bouillon cubes
- 12 tablespoons of (1½ sticks) of unsalted butter
- 8 oz. (about 1 & ½ cups) chopped mushrooms (shiitake are nice)
- 2 cups of yellow onions, chopped
- ¾ cup of all-purpose flour
- ½ cup of heavy cream
- 2 cups of carrots, ¼" slices, - blanched in boiling water for a couple minutes
- 1 cup of frozen peas
- ½ cup of chopped flat-leaf parsley
- Perfect pie crust
- 1 egg, beaten with 1 tablespoon of water (for egg wash)
- Pre-heat oven to 375 degrees F
- Place chicken breasts on a baking sheet and rub with oil. Sprinkle generously with salt and pepper.
- Roast for 65 minutes (internal temp should be 165 F) - set aside until cool enough to handle.
- Remove meat from bones and discard the skin - cut the chicken into large bites.
- Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
- In a large skillet, melt the butter over medium-high heat and add the onions and mushrooms, cook until translucent - about 15 minutes.
- Add the flour and cook over low heat, for about 2 minutes.
- Add the hot stock to the sauce, simmer for another minute or somewhat until thickened.
- Add 1 teaspoon of Kosher salt, ½ teaspoon of black pepper, and heavy cream.
- Add the cubed chicken, carrots, peas, and parsley. Mix well.
- Taste and add more salt, if needed.
- Pour filling into 4 oven-proof bowls.
- Brush egg wash around the top edges of the bowls.
- Cut the dough so it fits over the top of each bowl, with about a half inch lip around the sides. (if desired, cut additional decorative leaf-like shapes to add on top of the pot pies)
- Place cut dough on top of each bowl. Press the sides against the edges of the bowl.
- Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
- Make 3 or 4 slits in center of each dough topping.
- Place on baking sheets and bake for 45 minutes.
- Let rest for at least 15 minutes (filling is extremely hot!!)
- Enjoy!!
Alright you guys! *Que music* I’m in heaven, I’m in heaven…
Oh my goodness, this recipe is gonna be trouble! My husband loves my chicken pot pie, however he said that I outdid myself with this recipe and I completely agree! All of the flavors came together to create the most delicious pot pie ever! I did not use the piecrust. Instead I used puff pastry. I cut my path pastry into squares bake them and poured the pot pie over it. It was completely amazing! Thank you! *Martha does a twirl and exits left.*
OMG…Martha! You just made our day, our week, heck…our month with this comment. Your version with the puff pastry sounds heavenly. You go girl!!! *Twirl, kick…exit! 🙂 🙂 🙂
Could the filling and crust be frozen?
Hi Becca! Absolutely! I do that all the time! They can be frozen separately, or you can assemble the pot pie and then freeze. Just thaw before baking, or add another 25 minutes to baking. Hope this helps!
Amazing is right! This is the BEST Chicken Pot Pie I have ever eaten. Followed the recipe to the letter, including the crust. My husband loved it as well.
I will use this crust recipe for pies too. It is flaky and easy to work with.
Thanks so much for sharing!
Thank you, Kathy! That’s is so wonderful to hear! We LOVE this pot pie and we are thrilled to hear that you made the crust…we agree, it takes this pot pie over the top. Please stay in touch and thanks for reaching out to us. All the best, Kris & Wesley.
Hey Kris and Wesley, just wanted to stop in real fast with a review on your AMAZING CHICKEN POT PIE… I, and about 20 others, give this homemade recipe 10 stars!!!!! I made it, as Kris had suggested, in a 13×9 baking dish for our first Pot-Luck dinner of the Fall season and it was THE DISH OF THE NIGHT! Thank You so much for the crowd pleasing recipe and for your very helpful “How To” video. Can not wait to try many of your other recipes.
Delicious! I’m ready to start, but when do you use the olive oil?
Great, Isabelle! You’re going to LOVE this!! It’s in Step 2, rub the oil (olive oil) all over the chicken, then salt and pepper the pieces, then bake for 60 to 65 minutes. Does that help? Any questions, please don’t hesitate to ask!! Good luck and let us know how it turns out!! Best, Kris & Wesley
Chicken pot pie is such a wonderful dish. I wish I like cooked carrots, but I’ll have to leave them out of this recipe. Gets me motivated to start making my own pie crust!
Hi Danielle! that’s the awesome thing about pot pie…just go with what you like. i use this recipe as a basis for so many different fillings, to mushrooms, broccoli, sausage, etc. All…just amazing. I have to say the pie crust makes a HUGE difference!! Enjoy, and let us know what you think!! All the best, Kris & Wesley
Hello, this sounds wonderful! Have you ever tried this with one big pie and a bottom crust as well?
Thanks!
Hi Elizabeth! Yes to both! Using the bottom layer crust is nice, but we find that the top layer alone seems to be a nice match for the filling. Since this crust is a little thicker (yet still very flaky), it’s just the right ratio. And I just recently made this as one large pot pie in a 9×13 dish…and it turned out great. Great to hear from you and let us know if you make this pot pie!! All the best, Kris & Wesley
Delicious!
This looks so delicious. I love your how to video:)
thanks, Paula! Love your blog. beautiful! if you’d like…feel free to subscribe to our YouTube channel…https://www.youtube.com/channel/UCF4juqn-kPpzveBzlHeiSFQ?sub_confirmation=1 Thanks! Let’s stay in touch! Best, Kris & Wesley
How is it that this morning I pick your waffle recipe off Pinterest and then this afternoon, the first pot pie recipe I click is yours as well? Looking forward to trying it, chicken boiling now. Thanks for your awesomeness!
That is amazing!!!! How did the chicken pot pie turn out? That is hands down one of our favorite comfort food dishes. Thank YOU for you aweseomeness!!!
When do you add frozen peas?
Hi Lori! Thank you so much. Oops! Left the peas out of the instructions. Add them when add the cooked chicken, carrots and parsley. I’ve updated the recipe to reflect this. Thanks again! Let us know how it turns out! This is one of our all-time favorites!