Homemade Chicken Pot Pie (The Simpler Way I Make it Now)

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Some meals just seem made for sharing, and homemade chicken pot pie is one of them. Whenever it’s on the menu, I like to make a second in a disposable aluminum pan. Whether you’re stocking your freezer before welcoming a new baby, preparing for a busy season, or bringing a homemade meal to a friend, this is one of those comfort food staples you’ll come back to again and again. 

I still remember making my very first homemade chicken pot pie in our little apartment years ago. It had two homemade crusts with perfectly crimped edges, and while it was certainly labor-intensive, I was so proud to pull it from the oven. It felt like the kind of meal that proved I could really cook from scratch. 

As our family has grown, I’ve learned to appreciate recipes that are every bit as nourishing but a whole lot more practical. With two young boys and another baby on the way, cooking from scratch is more important to me than ever, but I’ve also learned it doesn’t have to be complicated. This homemade chicken pot pie swaps the traditional double crust for a single rustic crust with white spelt and all-purpose flour—simple to make but every bit as comforting as the classic.

Ingredients and Substitutions in Homemade Chicken Pot Pie

Rustic Crust

All-Purpose Flour – If you mill your own grain, soft white wheat berries can be milled to a fine texture and substituted for the all-purpose flour in this recipe. 

White Spelt Flour – I love adding white spelt flour to this crust for its flavor and boost of nutrition. If you don’t have any on hand, simply substitute additional all-purpose flour. 

Salt

Cold Unsalted Butter

Ice Water

Optional Egg Wash – Brush the crust with an egg wash before baking, or use melted butter for an egg-free alternative. 

Filling

Chicken – Cooked, shredded chicken makes this pot pie hearty. This slow roasted chicken recipe is a great meal prep hack. Turkey also works well if you have leftovers on hand. 

Butter – Butter creates a rich base for sautéing the vegetables and adds flavor. You can substitute cooking oil for the filling if preferred, though I recommend keeping butter in the crust for best texture. 

Onion – Either a diced yellow or white onion works well. 

Carrots – I prefer fresh, diced carrots in this recipe but frozen carrots can also be used.

Celery – Celery adds classic savory flavor and texture. Diced fennel or green bell pepper make great substitutes if that’s what you already have. 

Garlic – I use fresh garlic whenever possible for both flavor and nutrition. If needed, substitute 1 teaspoon of garlic powder.

All-Purpose Flour

Chicken Broth

Milk

Peas – Stir in frozen peas at the end so they stay bright green and don’t become mushy.

Dried Rosemary & Thyme – Either dried or fresh herbs work well. If using fresh, use about 2-3 times as much. 

Salt

Pepper

How to Make Homemade Chicken Pot Pie

Preheat your oven to 400° F (205° C).

Begin by making the crust. In a large mixing bowl, mix together all-purpose flour, white spelt flour, and salt. Add the cold, cubed butter and use your hands or a pastry cutter to work it into the flour until the butter is evenly distributed and the mixture looks crumbly. Add the ice water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate while you prepare the filling. 

Heat a 10-12 inch cast iron skillet over medium heat. Melt the butter, then add diced onion, carrots, and celery. Cook for 8-10 minutes until the vegetables have softened. Stir in minced garlic and cook for another 30 seconds. 

Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for about 1 minute, then slowly stir in the chicken broth and milk. Continue cooking, stirring occasionally, until the sauce begins to thicken. Mix in the chicken, peas, thyme, rosemary, salt, and pepper. Remove from the heat. 

Lightly flour your work surface and roll the chilled dough into a rough circle large enough to cover the cast iron skillet. Cut a few small slits in the center. 

For a golden crust, brush the dough with an egg wash or melted butter before baking.

Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling around the edges.

Allow the pot pie to rest for 10-15 minutes before serving. 

How to Make Homemade Chicken Pot Pie as a Freezer Meal

This recipe is perfect for making ahead. Prepare the crust and filling as directed. Allow the filling to cool before transferring to a 9×13-inch disposable aluminum pan. 

Roll the crust into a rough rectangle large enough to cover the pan, then place it over the filling. Cut a few small slits in the top, but wait to brush on the egg wash or melted butter until you’re ready to bake. 

Cover the pan tightly with two layers of aluminum foil. Label and freeze for up to 3 months.

When you’re ready to bake, let the pot pie sit at room temperature for 20-30 minutes while the oven preheats to 400° F (205° C). Brush the crust with an egg wash (or melted butter), cover loosely with foil, and bake for 50-55 minutes. Remove the foil and continue baking for about 20 minutes, or until the crust is golden brown and the filling is hot and bubbly. Let the pot pie rest for 10-15 minutes before serving. 

Homemade Chicken Pot Pie Recipe

Yield: 8 servings

Rustic Crust Ingredients: 

– 1 ⅓ cups all-purpose flour
– ⅔ cup white spelt flour
– ½ tsp salt
– 10 tbsp cold unsalted butter, cubed
– -5 tbsp ice water
– Optional: 1 egg + 1 tbsp water (for egg wash) or melted butter

Filling Ingredients: 

– 4 tbsp butter
– 1 medium onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– ⅓ cup all-purpose flour
– 2 cups chicken broth
– ½ cup milk
– 2 cups cooked chicken, shredded or diced
– 1 cup frozen peas
– 1 ½ tsp dried thyme
– ½ tsp dried rosemary
– 1 tsp salt
– ½ tsp black pepper

Directions:

1. Preheat oven to 400° F (205° C).

2. In a large bowl, mix together the all-purpose flour (1 ⅓ cups), white spelt flour (⅔ cups), and salt (½ tsp). Add the cold butter (10 tbsp) and work it into the flour with your hands or a pastry cutter until the mixture is crumbly. Mix in the ice water, 1 tablespoon at a time, just until the dough comes together. Shape into a disk, wrap, and refrigerate.

3. Heat a 10-12 inch cast iron skillet over medium heat. Melt the butter (4 tbsp), then add the onion (1), carrots (2), and celery (2 stalks). Cook for 8-10 minutes, until softened. Stir in the minced garlic (3 cloves), and cook for another 30 seconds.

4. Sprinkle the flour (⅓ cup) over the vegetables and stir well to coat. Cook for 1 minute.

5. Slowly stir in the chicken broth (2 cups) and milk (½ cup). Simmer, stirring occasionally, until sauce begins to thicken.

6. Stir in the chicken (2 cups), peas (1 cup), thyme (1 ½ tsp), rosemary (½ tsp), salt (1 tsp), and pepper (½ tsp). Remove from heat.

7. On a lightly floured surface, roll the chilled dough into a rough circle and lay it over the filling. Cut a few small slits in the top.

8. Brush the crust with an egg wash (1 egg + 1 tbsp water), or melted butter.

9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling around the edges.

10. Let the pot pie rest for 10-15 minutes before serving. Enjoy!

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For more comfort food recipes you’ll love:

• Basic Cottage Pie Recipe
• Tamale Casserole
• Chicken Broccoli Potato Casserole

Homemade Chicken Pot Pie

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

There’s something so comforting about a homemade chicken pot pie. It’s the kind of timeless, from-scratch meal that brings everyone to the table. Topped with an easy rustic crust, this cast iron skillet version delivers all the comfort of the classic in a simpler way, making it easy enough for a weeknight dinner and special enough for a Sunday supper. 

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Ingredients

• 1⅔ cups all-purpose flour, divided
• ⅔ cup white spelt flour
• 1½ tsp salt, divided
• 14 tbsp cold unsalted butter, divided
• 4–5 tbsp ice water
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• ½ cup milk
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp pepper
• Optional: 1 egg + 1 tbsp water, whisked together for egg wash (or melted butter for an egg-free option)

Instructions

1. Preheat oven to 400° F (205° C).
2. In a large bowl, mix together the all-purpose flour (1 ⅓ cups), white spelt flour (⅔ cup), and salt (½ tsp). Add the cold butter (10 tbsp) and work it into the flour with your hands or a pastry cutter until the mixture is crumbly. Mix in the ice water, 1 tablespoon at a time, just until the dough comes together. Shape into a disk, wrap, and refrigerate.
3. Heat a 10-12 inch cast iron skillet over medium heat. Melt the butter (4 tbsp), then add the onion (1), carrots (2), and celery (2 stalks). Cook for 8-10 minutes, until softened. Stir in the minced garlic (3 cloves), and cook for another 30 seconds.
4. Sprinkle the flour (⅓ cup) over the vegetables and stir well to coat. Cook for 1 minute.
5. Slowly stir in the chicken broth (2 cups) and milk (½ cup). Simmer, stirring occasionally, until sauce begins to thicken.
6. Stir in the chicken (2 cups), peas (1 cup), thyme (1 ½ tsp), rosemary (½ tsp), salt (1 tsp), and pepper (½ tsp). Remove from heat.
7. On a lightly floured surface, roll the chilled dough into a rough circle and lay it over the filling. Cut a few small slits in the top.
8. Brush the crust with an egg wash (1 egg + 1 tbsp water), or melted butter.
9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
10. Let the pot pie rest for 10-15 minutes before serving. Enjoy!

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