Chicken Pot Pie

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Craving something delicious right now: Chicken Pot Pie! Imagine a golden, flaky pastry and a warm, creamy, and hearty filling that makes you say, “Yes!”

Let’s talk about the ultimate comfort food – homemade Chicken Pot Pie. It’s easy to whip up, freezer-friendly, and a hit with the whole family. Take it up a notch by using my homemade pie crust!

Chicken Pot Pie

Course Main Course


  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1/2 onion finely chopped
  • 1-2 tablespoons minced garlic
  • 4 tablespoons flour
  • 2 cups milk
  • 1 teaspoon each salt pepper, chili flakes, and oregano (adjust to taste)
  • 3/4 cup shredded mozzarella cheese optional
  • 2 cups cooked shredded chicken
  • 1 1/2 cups chopped frozen veggies corn, carrots, and peas work well


  • 2 2/3 cups flour
  • 1 cup butter cold & cubed
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 4-5 tablespoons ice-cold water
  • Egg wash


  • Make the pie dough by combining butter with dry ingredients, then add water until the dough starts coming together. Chill in the fridge.
  • Preheat the oven to 400°F and butter a 9” pie dish.
  • Heat oil and butter in a nonstick pan over medium heat. Sauté onion until translucent, then add garlic and sauté for a minute.
  • Add flour and milk, stirring until thick and creamy.
  • Add spices and cook for a minute. Turn off the heat and add chicken, veggies, and cheese. Mix and set aside.
  • Roll out the pie dough, creating layers, and cover the pan. Prick with a fork and fill with the prepared filling.
  • Roll out the remaining dough and cover the pie, pinching the edges and creating a crimping pattern with a fork.
  • Generously brush with egg wash.
  • Bake for 30 minutes until golden and crispy. If it browns too much, cover with aluminum foil.
  • Serve hot and enjoy the delightful Chicken Pot Pie!

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