Traditional Homemade Chicken Pot Pie Recipe

Traditional Homemade Chicken Pot Pie Recipe

How To Make Traditional Homemade Chicken Pot Pie

Few things are as delicious and comforting as a well-made chicken pot pie. This recipe ensures that yours comes out perfect every time.c

Preparation: 30 minutes
Cooking: 1 hour 30 minutes
Total: 2 hours



  • 1puffpastry,such as Dufour
  • 1qtlow-sodium chicken broth
  • 1largeyellow onion
  • 2bay leaves
  • 1tspwhole black peppercorns
  • 3sprigfresh thyme
  • 1tbspfresh thyme
  • 4chicken breast halves
  • 3tbspunsalted butter
  • ½cupfresh onions,pearled
  • 2mediumcarrots
  • 1cupwhite mushrooms,sliced
  • 1cupfrozen peas,fresh or thawed
  • 5tbspall-purpose flour
  • 1cupmilk
  • 1tspkosher salt
  • ½tspfreshly ground black pepper
  • 1largeegg


  1. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the baking sheet, cover with plastic wrap, and refrigerate while preparing pie filling.

  2. Combine the broth, quartered onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 30 minutes.

  3. Add the chicken breasts. Raise the heat and return to a boil. Reduce heat and simmer for 10 to 15 minutes, until the chicken is just cooked through.

  4. Transfer chicken to a plate and set aside. Strain the stock and set aside 2½ cups. Reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

  5. Preheat oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots. Cook, stirring occasionally, for about 5 minutes.

  6. Add the mushrooms and peas and cook another 5 minutes. Stir in the flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly.

  7. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, the chopped thyme, salt, and pepper. Spoon into four 2-cup individual ovenproof bowls. Set aside.

  8. Remove the pastry from the refrigerator and cut into four circles, using the empty bowls as a guide. Place one circle on each pot pie and press around the edges to seal the pastry to the bowl.

  9. Cut a vent in the center. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake for about 35 minutes until the pastry is puffed and dark golden brown.


  • Calories: 491.28kcal
  • Fat: 26.30g
  • Saturated Fat: 10.99g
  • Trans Fat: 0.45g
  • Monounsaturated Fat: 9.76g
  • Polyunsaturated Fat: 3.47g
  • Carbohydrates: 33.65g
  • Fiber: 4.69g
  • Sugar: 9.47g
  • Protein: 31.88g
  • Cholesterol: 131.18mg
  • Sodium: 732.69mg
  • Calcium: 150.30mg
  • Potassium: 836.69mg
  • Iron: 3.68mg
  • Vitamin A: 438.95µg
  • Vitamin C: 17.15mg
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