Homemade Chicken Pot Pie with Buttermilk Pie Crust

There’s nothing better and more comforting than a homemade Chicken Pot Pie! It’s creamy and delicious, and it’s made with a super flaky homemade buttermilk pie crust.

The chicken pot pie filling is so creamy and out-of-this-world delicious! The homemade buttermilk pie crust is extra flaky, tender, and so buttery.

You’ll love this double crust chicken pot pie. It’s the ultimate comfort food, and I guarantee everyone will be coming back for seconds!

One of my winter-time cravings is this homemade chicken pot pie. It’s always got to be homemade – I have yet to find a restaurant out there that makes a good pot pie.

Any kind of chicken pot pie warms my soul – I love this biscuit chicken pot pie as much as this traditional double crust chicken pot pie recipe I am sharing today.

This recipe uses my homemade buttermilk pie crust recipe. It’s a flavorful, tender, and ultra flaky crust that takes this pot pie to a whole new level. As for the filling…let’s just say I could eat the entire filling on its own. More on it down below!

Here’s why you’ll love this homemade chicken pot pie:

• The filling is creamy and thick so it doesn’t turn into “soup.”
• The make-ahead buttermilk double pie crust is amazing (top and bottom). Tender, flaky, and oh so buttery! It’s also very easy to roll and work with.
• The chicken pot pie is make-ahead and freezer friendly.

If you’re on a comfort food kick, try this Dutch Oven Whole Roast Chicken, Dutch Oven Pot Roast, or Classic Beef Stew.

Jump to:

• Flaky and Buttery Double Pie Crust
• Creamy Chicken Pot Pie Filling
• Ingredient Notes
• Step-by-Step Instructions
• Do I Need to Blind Bake the Bottom Crust?
• Variations and Shortcuts
• Make Ahead and Freezing Instructions
• Pairing and Serving Ideas
• Recipe FAQs
• Tips for Success
• Homemade Chicken Pot Pie with Buttermilk Pie Crust

Flaky and Buttery Double Pie Crust

This is a double-crust chicken pot pie, with a bottom and a top crust. I use my buttermilk pie crust, which is super flaky, delicious, and tender thanks to the buttermilk and butter.

With this pie crust recipe, you’ll get 2 disks for the top and bottom for a 9-inch pie.

You can make the dough up to 5 days in advance or freeze it for up to 2 months. It’s super easy to make, and you can either use a food processor or make it by hand.

Creamy Chicken Pot Pie Filling

Out of all the pot pies I have made in my life, this one is seriously the BEST. It’s creamy, rich, and SO delicious.

It holds well, so you won’t get a soupy filling. The trick is making sure you make a generous filling. The more chicken and veggies inside, the thicker it will be…and the better the pot pie will hold up when sliced.

It all starts with the seasoned pan-seared chicken! I’m not a huge fan of using rotisserie chicken for chicken pot pie because it can be bland. I prefer pan-searing seasoned chicken. The seared crust adds LOTS of flavor to the filling. Trust me, it makes a HUGE difference.

Ingredient Notes

The complete ingredient list can be found in the recipe card down below, but I want to share a few quick notes:

• Chicken breasts: Use 2 large chicken breasts or 3 medium ones. If the filling doesn’t have enough chicken, the mixture won’t be thick enough for the amount of liquid.
• Thyme and rosemary: I use fresh herbs here since it makes a big difference in flavor, but dried herbs work too.
• Double Pie Crust: The dough needs to chill for at least 2 hours or overnight in the fridge. Make it up to 5 days in advance or freeze for up to 2 months.

Step-by-Step Instructions

Step 1 | Make the buttermilk pie crust dough

Follow these directions to make the buttermilk pie crust. Let the dough chill for at least 2 hours before using, as directed in the link. I make it the day before.

Step 2 | Make the chicken pot pie filling

1. In a large deep skillet, cook the seasoned chicken (fresh thyme, salt, pepper, garlic powder, olive oil) on a skillet, about 6-8 minutes per side. Set aside and let it rest.
2. Wipe skillet and melt the butter. Cook the celery, carrots, onions, and garlic until softened, about 8 minutes.
3. Add flour and toss to coat the vegetables.
4. Gradually add broth, stirring to dissolve the flour. Add thyme, rosemary, salt, and pepper.
5. Add heavy cream. Simmer for 5 minutes.
6. Return chicken (cubed) to the skillet, plus parsley and peas. Season to taste. Let cool slightly.

Step 3 | Assemble

1. Roll both disks into 12-inch circles. Place the dough (one of them) on top of a 9-inch pie pan. There should be overhang.
2. Fill the pie with the chicken pot pie filling.
3. Cover with the second rolled out dough.
4. Tuck and fold the overhang of the top dough under the bottom pie dough to loosely seal the pie. Then, crimp the edges to seal tightly with your fingers or with a fork. Tip: I like a curvy design around the edges. I press between my thumb and index finger with my knuckle.
5. Brush with egg wash.
6. Cut slits on top

Step 4 | Bake

Bake at 400 degrees F for 35-40 minutes. 15 minutes into the baking time, cover edges with a pie crust shield or foil to prevent edges from browning too soon.

Do I Need to Blind Bake the Bottom Crust?

There is no need to blind bake the bottom. The bottom will cook fully during the baking time. Plus, if you blind bake the bottom, it will be difficult to seal the edges with the top dough.

Follow these guidelines and you should be good to go:

• Don’t make the filling too thin. It should be creamy and thick.
• Make sure your oven is fully preheated, plus 15-20 minutes. Some ovens don’t fully preheat even though they say they are.
• Place the pie on top of a large preheated sheet pan. The hot sheet pan will transfer heat to the bottom of the pie. This also prevents any spills onto your oven.

If you’d still like to blind-bake the bottom crust, here are some tips:

• Prick the bottom of the dough with a fork. Then, place parchment paper on top, followed by pie weights – without pie weights, the dough will collapse.
• Cut any excess overhang from the dough. You want some overhang to seal the edges later, but not too much.
• Par-bake for 12-15 minutes at 400 degrees F.
• Sealing the edges: Tuck the top dough under the par-baked crust, if possible. Then use a fork to seal the edges tightly. A curvy sealed edge will not work in this case.

Variations and Shortcuts

Try these add-ons: Pre-boiled potatoes or frozen diced potatoes, frozen corn kernels, diced green beans instead of peas, turkey breast (cubed) instead of chicken.

Shortcuts:

• Store-bought pie crust, as long as it’s good quality
• Frozen mixed vegetables instead of carrots, celery, and peas
• Rotisserie chicken or leftover chicken breast. Add extra seasoning and herbs to the filling if needed.

Make Ahead and Freezing Instructions

• The filling can be prepared 1-2 days in advance and refrigerated.
• The pie crust dough can be made 5 days in advance and refrigerated, or frozen for up to 2 months (thaw in the fridge overnight).
• The assembled unbaked pie can be made 1 day in advance and refrigerated, but don’t brush with egg wash until ready to bake. Bake as directed, adding an extra 5-10 minutes or as needed to the bake time.
• Freezing: Assemble and wrap the UNBAKED PIE with aluminum foil (use 2 layers of foil). When ready to bake, let the pie sit on the counter for 30 minutes. Then, bake FROZEN and COVERED (don’t remove aluminum) foil for 35 minutes at 400 degrees F. Remove foil, brush with egg wash, and bake for another 30 minutes until heated through and golden brown on top.

Pairing and Serving Ideas

I often serve this homemade chicken pot pie on its own, but if you’re looking for side dish ideas, definitely check these out:

Recipe FAQs

This recipe was published in 2019 and updated in February 2022 with photos and information, plus a few recipe modifications.

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