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Homemade Chicken Pot Pie with Thyme Butter Pie Crust. Made with a delicious thyme infused butter crust, a hearty and creamy vegetable filling and topped with layers of buttery, flaky crust.
When we think of comfort food, one food almost always comes to mind…chicken pot pie. On a cold fall or winter day, it just hits the spot and seems to cure all the worries in the world for a short amount of time.
It’s such a classic, American meal that is families (including ours) have made for generations. We never get tired of the simplicity and deliciousness of a homemade chicken pot pie.
Like every recipe we make, we wanted to take our family’s classic recipe and elevate it a notch. Our mom grew up making chicken pot pie out of canned goods, which tastes so delicious, but we wanted to take a crack at making this pot pie recipe completely from scratch!
This recipe is actually so simple to make and perfect to make ahead of time or store in the freezer for later. It’s a great recipe for any weeknight, Sunday dinner with family or a get together with friends!
This post is all about homemade chicken pot pie.
Homemade Chicken Pot Pie with Thyme Butter Pie Crust
What’s in the recipe?
Homemade Thyme Butter Pie Crust: The homemade thyme butter crust (see notes for recipe) takes this recipe up a notch, and the fresh thyme adds such a delicious flavor.
Rotisserie Chicken: Instead of cooking our own chicken, we added a store bought rotisserie chicken and loved how it added so much flavor to the pot pie.
Butter: In this recipe, we sautéed the vegetables in butter.
Yellow Onion: The yellow onion is sautéed with the rest of the vegetables and adds such a yummy flavor.
Carrots: We diced the carrots into small cubes so that they would cook down and get tender.
Russet Potato: We added one russet potato to the vegetable mixture and love how hearty it made the dish.
Canned Green Peas: We drained canned sweet green peas and added them to the vegetable stock mixture.
Garlic: Garlic marries all the flavors together and elevates the flavor profile a bit.
Flour: The flour helps to thicken the stock mixture.
Chicken Stock: Chicken stock flavors the filling. You can substitute it for vegetable stock as well.
Coconut Cream: Instead of heavy cream, we opted for a healthier substitute—coconut cream.
Seasonings: We added salt, pepper, mustard powder, fresh thyme and cayenne (for a bit of a kick) and we can’t imagine the filling without any of these delicious flavors.
Egg: The egg is beaten and used as an egg wash on the top crust of the chicken pot pie.
How to Make the Homemade Chicken Pot Pie
To start, you’ll need to make the homemade thyme putter pie crust. Although we didn’t include the recipe for the crust in our actual recipe, we included it in the notes. It literally takes 10 minutes to make, but you’ll want to keep in mind that it will need to chill for about 4 hours before you actually make the chicken pot pie.
You can totally use a store bought crust for your chicken pot pie if you want a quicker alternative!
Shred the Rotisserie Chicken…
The first step in prepping the ingredients for your homemade chicken pot pie is shredding the rotisserie chicken. It’s so much easier to get this done with before hand, because thing start to move fast as you being to cook the rest of the ingredients. Plus, we’re all about making the cooking process go smoother!
Prep the vegetables…
Next, you will need to prep the vegetables. This includes: dicing the onion, carrots, potato, garlic and draining the can of sweet green peas.
Once the vegetables are prepped and ready to go, it’s time to start cooking!
Make the Chicken Pot Pie Filling…
To make the filling, you’ll want to start by melting the butter in a large dutch oven (this one is our favorite and super affordable), add your onion, carrots and potatoes. Sauté them for 10 minutes. Then, add the garlic and sauté for a couple more minutes.
Add the flour to the vegetable mixture, coat the vegetables in the flour and cook for a couple more minutes. Then add the chicken stock and coconut cream. Allow the mixture to simmer down until the mixture is a gravy consistency. Add all the spices and cooke for a minute more.
Remove the mixture from the heat and stir in your shredded chicken and sweet peas.
Roll out the Dough…
Grab the thyme butter pie crust from the fridge, or your store-bought pie crust from the freezer.
If you’re using a traditional pie dish, roll the pie crust into a circular shape. If you’re using a rectangular baking dish, roll the dough out into a rectangular shape to fill the dish. Place the first pie crust into the bottom of the dish.
Roll our the second pie rust into more of rectangular shape. You don’t have to be super precise here, because you’ll be cutting this dough into rectangular pieces to place on top.
Add the filling, top and bake…
The last step is to add the filling into the baking dish, and top with the cut, rectangular pieces of pie crust. Brush the egg wash on top of of the crust and bake for 30-35 minutes.
Once the homemade chicken pot pie is done baking, remove from the oven and let it cool for 10 minutes.
Lastly, enjoy with friends and family on a cold winter night or when you’re craving the ultimate comfort food!
Homemade Chicken Pot Pie with Thyme Butter Pie Crust
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- Homemade Thyme Butter Pie Crust ((see notes for recipe))
- 1 rotisserie chicken (shredded)
- 6 tbsp butter
- 1 yellow onion (diced)
- 3 carrots (diced)
- 1 russet potato (diced into small cubes)
- 1 can sweet green peas
- 5 garlic cloves (minced)
- 1/3 cup flour
- 2 cups chicken stock
- 1/2 cup coconut cream
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp mustard seed powder
- 1/2 tbsp fresh thyme
- 1 egg (beaten for egg was)
Instructions
- Prepare your Thyme Butter Pie Crust (see notes below for the recipe—takes 4 hours to chill) or use a store bought pie crust.
- In a dutch oven or medium size pot, add butter, yellow onion, carrots, and potato to the pot. Sauté for about 10 minutes. Add garlic and sauté for a few more minutes.
- Add flour and stir for 2 minutes. Add chicken stock and coconut cream and bring to a simmer. Cook until the mixture has thickened to a gray-like consistency. Add salt, black pepper, cayenne, mustard powder, and thyme.
- Add shredded rotisserie chicken and green peas to the mixture. Stir to combine and remove from the heat to cool as you roll out two 12” disks of pie crust.
- Roll our two 12” disks of pie crust. Transfer one to the pie dish and shape. Add the chicken pot pie filling to the crust. Using a pizza cutter, cut the second pie crust disk into rectangular pieces. Place them across the top of filling, leaving some open spaces for steam to release as it’s baking.
- Brush the top with egg wash and bake at 425 for 30-35 minutes, or until the top is golden brown. Cool for 10 minutes before serving.
- Enjoy with friends and family on a cozy night in!
Notes
Thyme Butter Crust:
*Makes 2 pie crusts*
Ingredients:
- 2 1/2 cup flour
- 1/2 tsp salt
- 1 tbsp fresh thyme, chopped
- 1 cup butter, diced and cubed
- 1/2 cup ice cold water
Instructions:
- Whisk flour, salt and thyme in a mixing bowl. Using a pastry cutter, cut in cold butter until the mixture resembles small crumbles.
- Add 1 tbsp cold water at a time, mixing it in with a spatula until the dough comes together. Once the dough has come together, divide the dough in half, form it into two disks, wrap it in plastic and let it chill in the fridge for 4 hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American
This post is all about homemade chicken pot pie.
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