Name: Old-Fashioned Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 tbsp butter; 2 tbsp olive oil; 5-6 carrots (peeled and sliced ); 4 celery ribs (rinsed and sliced ); 1 yellow onion (diced); 4 cloves of garlic (minced); 3 cups diced or shredded chicken; 1-2 cups fresh or frozen peas (I like to use frozen); 1/2 cup all-purpose flour; 4 cups chicken broth or stock; 1/4 cup *dry white wine; 2 cups whole milk (you can also use half n' half, heavy cream, or even water if you are in a pitch! ); sea salt and fresh ground black pepper (to taste); 1 tsp dried basil; 1 tsp dried thyme; Pie crust (you can use homemade pie crust, store-bought pie crust, or frozen pie crust); egg wash (optional )

This easy-to-make-from-scratch old-fashioned chicken pot pie is sure to be a hit with the whole family. Not only is the recipe easy to make, but it uses simple ingredients, it can be made in one pan, and can be on the table in under an hour! This creamy chicken pie is the perfect cold-weather meal, and is sure to have everyone coming back for more!

a pan of chicken pot pie, there is a spoonful of it resting on top of it. You can see part of a tea towel, a fork, and a plate of pot pie, there is also some peas around the pan.

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Ah yes, pot pie, honestly on a cold weeknight in the middle of October I can’t think of many things better to make than a good old classic chicken pot pie. There is just something about this recipe, it’s creamy, hearty, cozy, and it’s a one-pot dinner!

Chicken pot pie has long been considered one of our favorite comfort foods, and my baby sister’s favorite dinner of all time, well least her second favorite.

For years we ate frozen pot pie from the grocery store. Needless to say, I was quite happy when this recipe finally came about, and we could replace those single-serving gravy-filled pot pies, with this hearty classic!

a close up of a fork full of chicken pot pie, resting on a plate of pot pit, you can see part of a pan and a few peas in the background

I wish I could say this old-fashioned chicken pot pie recipe, was something that came about years and years ago. Or that it was passed down through my family. But the truth is, it wasn’t.

No, this recipe came about when I was around 17 years old and learning once again, that I simply can’t follow a recipe as written. My mum had decided to try a chicken pot pie recipe, and it was pretty good, but it wasn’t great.

Which of course got me thinking, about what I could do to make it better. What if I added more veggies, and made it creamier? What if I turned it into a one-pot meal?

The ideas kept flowing and soon this great recipe was born! And I’m happy to say not only this is recipe so easy it’s perfect for weeknights, but it is also a great one-pan meal, and can be on the table in 1 hour, not to mention is the best chicken pot pie ever!

a pan of chicken pot pie, there is a towel, a wooden spoon, a few peas by the pan

Homemade Chicken pot pie recipe

To make this chicken pot pie you’ll need:

a large skillet, I like to use a deep 10-inch cast iron skillet. But you can also use a Dutch oven. If you don’t have an oven-safe skillet or Dutch oven you can also use, a casserole dish or even a pie plate. However, it won’t be a one-pot meal if you are using one of those.
a shape knife, you can also use a food processor if you like to chop the veggies.

Ingredients

Butter
olive oil
carrots
celery
yellow onion
garlic cloves
Chicken. I like to use the leftover whole chicken, I have from making chicken broth, but you can use whatever you have on hand. You can even fry a couple of chicken breasts and then shred or dice them. Rotisserie chicken, leftover chicken, or even leftover Turkey will all work well!
peas, fresh or frozen
all-purpose flour
chicken stock or broth
*dry white wine
whole milk, you can also use half n’ half, heavy cream, or even water if you are in a pitch!
sea salt
freshly ground black pepper
dry or fresh basil
dry or fresh thyme
pie crust, you can use homemade pie crust, store-bought pie crust, or frozen pie crust
egg wash, optional

someone lifting a forkful of pot pie, off a plate of chicken pot pie, you can part of a tea towel and a few peas behind the plate

How to make Old-Fashioned chicken pot pie

Preheat the oven to 375 degrees F.

*if you are using refrigerated pie crust, make sure to make it out and let it warm up to room temperature while you prepare the rest of the pie. They usually take 15-20 to warm up.

**If you are cooking chicken for this recipe, cook it in the same pan you plan to use for the rest of the pot pie, this will give you lots of yummy added flavor. Fry the chicken breasts in butter and season with salt, pepper, basil, and thyme.

Heat the olive oil and butter in a deep/large cast iron skillet or Dutch oven over medium heat. Once the butter is melted and the mixture is hot, add the onion and garlic, and cook for 2-3 minutes or until fragrant.

Add the carrots and celery, and cook stirring often for 3-5 minutes or until the celery has begun to soften.

Add the peas(I usually use frozen peas) and cook until warmed through.

Next, add the spices and flour, and stir to combine, making sure everything is coated in the seasoning and flour.

Pour in the white wine and whole milk, followed by the chicken stock/broth, and stir to combine.

Bring the pot pie mixture to a simmer, and cook stirring often until thickened, roughly 5-10 minutes. The sauce should be thick enough to coat the back of a spoon.

While the pot pie is thickening, prepare your crust. (see note if using store-bought pie crust.), roll the pie dough out on the lightly floured surface, just until it is big enough to cover the top of the pie. Using your hands gently shape the dough till it matches the shape of your pan.

Once the pot pie has thickened, remove the pan from the heat. Then gently pick up your prepared crust and carefully set it over the pie. Do this carefully but quickly to avoid getting burned by the steam!

Carefully cut 3-4 slits in the top of the crust with a sharp knife. If you are using an egg wash gently brush it over the top of the crust.

Place the pan in the oven and bake for 35-45 minutes or until the top of the crust is golden brown.

Allow the pot pie to cool for 10 minutes before serving.

Enjoy!

an overhead picture of a pan of pot pie and a plate with chicken pot pie and a fork on it. There is also a tea towel and some peas by the pan and plate

Notes

*The white wine in this recipe can be replaced with cooking wine or skipped altogether.

If you are using store-bought pie crust, you may want to consider using both crusts for the pie. I usually use a full batch of homemade pie crust(enough for the bottom and top crust) since the crust on pot pies is supposed to be thicker. You can easily double up your store-bought pie crust, but simply laying one on top of the other and rolling them out together.

You can also use homemade or store-bought dough for this recipe if you are looking for a much thicker and hearty crust. Just be sure to keep an eye on it while baking, you may need to bake the pot pie for up to 10 extra minutes.

If you are in a pitch or are looking to make this recipe even faster, you can use your favorite frozen vegetables!

While this recipe calls for whole milk, I usually make it with half n half or heavy cream. my family loves our pot pies thick and creamy!