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Chicky's Official Chicken Pot Pie Recipes

From-scratch recipes so good, you might forget you're at a fake museum.

Chicky-approved recipes

Two ways to make the perfect pot pie

Whether you're gluten-free or crust-loving, Chicky has you covered with these from-scratch recipes.

Classic Chicken Pot Pie (Traditional)

⏱️ Prep: 30 min 🍳 Cook: 45 min 👥 Serves: 6-8 🥧 Total: 1 hr 15 min

Ingredients

For the Filling:

  • 3 tablespoons butter
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold butter, cubed
  • 6-8 tablespoons ice water
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prepare the filling: In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook until vegetables are tender, about 8-10 minutes.
  3. Make the sauce: Sprinkle flour over vegetables and stir to coat. Cook for 1 minute. Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 5 minutes.
  4. Add chicken and seasonings: Stir in cooked chicken, frozen peas, salt, pepper, thyme, and garlic powder. Remove from heat and let cool slightly.
  5. Assemble the pie: Preheat oven to 400°F (200°C). Roll out one disc of dough to fit a 9-inch pie dish. Place in dish and trim edges. Pour filling into crust.
  6. Top the pie: Roll out second disc of dough. Place over filling, trim edges, and crimp to seal. Cut a few slits in the top for steam to escape. Brush with beaten egg.
  7. Bake: Bake for 35-45 minutes, or until crust is golden brown and filling is bubbling. Let cool for 10 minutes before serving.

💡 Chicky's Tip: For extra flaky crust, make sure your butter is very cold and don't overwork the dough. The steam from the cold butter creates those perfect flaky layers!

Gluten-Free Chicken Pot Pie GF

⏱️ Prep: 35 min 🍳 Cook: 50 min 👥 Serves: 6-8 🥧 Total: 1 hr 25 min

Ingredients

For the Filling:

  • 3 tablespoons butter or olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/3 cup gluten-free all-purpose flour blend
  • 2 cups chicken broth (gluten-free)
  • 1 cup whole milk or unsweetened almond milk
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder

For the Gluten-Free Crust:

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup almond flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) cold butter, cubed
  • 1 large egg
  • 4-6 tablespoons ice water
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the gluten-free crust: In a large bowl, whisk together gluten-free flour, almond flour, salt, and baking powder. Cut in cold butter until mixture resembles coarse crumbs. Beat the egg and add it along with ice water, 1 tablespoon at a time, mixing until dough comes together. The dough will be slightly stickier than traditional crust. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prepare the filling: In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook until vegetables are tender, about 8-10 minutes.
  3. Make the sauce: Sprinkle gluten-free flour over vegetables and stir to coat. Cook for 1 minute. Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 5-7 minutes (gluten-free flour may take slightly longer to thicken).
  4. Add chicken and seasonings: Stir in cooked chicken, frozen peas, salt, pepper, thyme, and garlic powder. Remove from heat and let cool slightly.
  5. Assemble the pie: Preheat oven to 400°F (200°C). Between two sheets of parchment paper, roll out one disc of dough to fit a 9-inch pie dish. The gluten-free dough is more delicate, so work carefully. Place in dish and trim edges. Pour filling into crust.
  6. Top the pie: Roll out second disc of dough between parchment paper. Carefully place over filling, trim edges, and crimp to seal. Cut a few slits in the top for steam to escape. Brush with beaten egg.
  7. Bake: Bake for 40-50 minutes, or until crust is golden brown and filling is bubbling. Let cool for 10-15 minutes before serving (gluten-free crust benefits from a slightly longer rest).

💡 Chicky's Gluten-Free Tip: Using parchment paper when rolling makes the gluten-free dough much easier to handle. Also, make sure your gluten-free flour blend includes xanthan gum, or add 1/2 teaspoon separately for better texture!

🥧 Recipe Notes

  • Both recipes can be made ahead and frozen before baking. Just wrap tightly and freeze for up to 3 months.
  • Leftover pot pie keeps well in the refrigerator for 3-4 days. Reheat in the oven at 350°F for best results.
  • Feel free to customize with your favorite vegetables—corn, green beans, or mushrooms all work great!
  • For a shortcut, you can use store-bought pie crust for the classic version, but Chicky recommends from-scratch for the best flavor.