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Homemade Chicken Pot Pie with a bottom crust combines tender chicken breasts, mushrooms, fresh green beans, and carrots in a rich creamy pie filling. A true comfort food baked inside a flaky all butter pie crust with an herb and cheese breadcrumb topping.
This recipe is also featured in my cookbook, but it’s so tasty I wanted to share it here for you too. I made a of couple tweaks, including a creamier filling and the use of all fresh herbs instead of dried. The result is quite similar only better! One of my favorite meals is a warm savory pie and I make this chicken pie for dinner all winter long.
Key Ingredients & Test Notes
- Homemade Pie Crust: I prefer to make an all butter pie crust for my pie recipes. This chicken pie is also in my cookbook and uses an herb and cheese pie crust. All you need to do is mix in fresh herbs and little grated cheese into the flour mixture for a more savory crust.
- Cooked Chicken: Use either breast or thigh meat cooked through and pulled into small strips for folding into the filling.
- Test Note: I often just use meat from a rotisserie chicken, as it saves me a bit of time in the kitchen and tastes delicious.
- Mushrooms: Baby bella or cremini mushrooms are my mushrooms of choice for this pie, but chanterelles would also add a nice flavor.
- Fresh Green Beans, Yellow Onion, and Fresh Carrots: The vegetable medley for this pie uses green beans instead of the more traditional green peas. All the veggies are pre-cooked slightly in a skillet to ensure a nice texture before adding into the filling.
- Breadcrumbs: For a crunchy topping, I’m skipping another layer of pie dough and adding breadcrumbs instead. Toss with fresh thyme, sage, and oregano add for an herby topping.
- Test Note: Use either panko breadcrumbs or plain Italian breadcrumbs.
Herb & Cheese Pie Crust
My pie dough recipe makes enough for two 9-inch pie crusts or just one thick deep dish pie crust which I use for this chicken pie. If you choose to make a small 9-inch pie, just use one half for the bottom pie crust and chill the other for later.
Elevate your pie crust by adding fresh herbs and grated cheese into the pie dough. When making the dough whisk in 1.5 tablespoons (6 grams) of minced fresh thyme and 1.5 tablespoons (6 grams) of fresh rosemary with the flour. Before adding the water to the dough, stir in 1/4 cup of grated gruyere or robust gouda cheese. Finish making the dough according to the linked recipe above. Wrap the dough to rest and proceed with making the creamy chicken pie filling and topping with the below recipe instructions.
Chicken Pie Filling
The vegetables in the recipe can easily be swapped for your favorites. I just prefer yellow onion, fresh green beans, carrots, and of course mushrooms. The trick is to cook down the sliced carrots and green beans to soften, but leave a mild crunch. Cook the onions and mushrooms until tender before adding them to the cream mixture.
The most important ingredient is the chicken. I have used store-bought rotisserie chicken meat, leftover roasted Thanksgiving turkey, chicken thighs and plain baked chicken breast, all are equally delicious. Just choose your poultry meat of choice, mixing white and dark meat to your preference.
Chicken Pie with a Breadcrumb Topping
A chicken pie with a little cheesy panko on top, hits all the texture flavors. I mix a few thyme, sage, and oregano with melted butter and grated cheese to cover the filling. As it bakes the panko browns inta a lovely aromatic crunchy topping.
Step-by-Step
- Line the Pie Pan: After you’ve made the pie dough, roll it out on a lightly floured surface to 1/4-inch thickness and line your pie dish. Crimp the edges of the pie and dock the pie all over with a fork. Place the pie in the fridge to chill and firm while making the filling.
- Cook chicken thighs or chicken breasts in a skillet on medium heat. Let cool to room temperature, shred the chicken meat and set aside.
- Heat olive oil in a medium skillet, then add the onions and carrots. Cook for 2 minutes until the onions are translucent.
- Add the green beans, cooking until tender. Then toss in the mushrooms and garlic. Season lightly with salt and pepper.
- Make the cream sauce. Melt butter in a medium saucepan, sprinkle with flour and stir to create a thick paste. Whisk in the chicken broth and cream, stirring until thickened.
- Combine the cooked veggies, chicken meat, herbs, and seasoning in a bowl until evenly mixed.
- Assemble the pie by scooping the filling into the chilled pie dough, level, then top with the seasoned panko bread crumbs.
- Bake the pie until the crust and breadcrumbs are golden brown.
Make Ahead Options
- Pie Crust: The pie dough can be made and stored in the fridge for up to 3 days before rolling out and using as a pie crust.
- Chicken Pie Filling: The creamy pie filling mixed with the veggies and chicken can be made a day ahead. Place in a medium sized mixing bowl, cover with plastic wrap and store in the fridge until ready to assemble the pie.
Leftovers & Storage
Once the pie has cooled, cover the pie dish with aluminum foil and store it in the fridge for up to 5 days. Or, remove the pie from the dish and place individual slices in airtight containers.
FAQs
Yes, if you don’t have time to make a pie crust a store bought one will work. Proceed with making the filling and topping, then bake as directed.
I have made this recipe with pre-baking the empty pie crust filled with pie weights and by skipping this step. The pre-bake may give a crispier crust, but I find that skipping the pre-bake and using a metal pie pan, baking in the lower third of the oven to result in a nice crispy crust without the needed extra step.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Homemade Chicken Pot Pie with Bottom Crust
Equipment
- 10-inch skillet
Recipe Video
Ingredients
Creamy Chicken Filling
- 42 grams (3 tablespoons) unsalted butter
- 42 grams (⅓ cup) all purpose flour
- 300 grams (1 ¼ cups) chicken stock
- 300 grams (1 ¼ cups) heavy cream
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 60 grams (¼ cup) olive oil, divided
- 135 grams (1 cup) yellow onion, diced
- 130 grams (1 cup) peeled carrots, diced (or thinly sliced baby carrots)
- 130 grams (1 cup) green beans , cut into 1/2 inch pieces
- 80 grams (1 cup) cremini mushrooms, roughly chopped
- 1 clove fresh garlic, minced
- 280 grams (2 cups) cooked chicken breasts, can also use store-bought rotisserie chicken or cooked chicken thighs
Breadcrumb Topping
- 90 grams (1 cup) panko breadcrumbs
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 teaspoon fresh oregano, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon paprika
- 20 grams (¼ cup) gruyere cheese, grated
Egg Wash
- 1 large egg
- 1 teaspoon water
Instructions
Make Homemade Pie Crust
- Make the pie dough according to instructions in the recipe. If you would like to add herbs and cheese to the pie dough, *see notes section below.
- Cover dough with plastic wrap and place it in the fridge to rest for a minimum of 1 hour. The dough can be made up to 2 days in advance. Just allow super firm cold dough to warm at room temperature slightly before rolling out.
Chicken Pie
- Lightly dust a work surface with flour. Set a 9-inch (23-cm) nonstick metal pie pan within arm’s reach of the prepared work surface.
- Roll out the dough on the prepared work surface until it is 1/4-1/8-inch (4 mm) thick and about 13-inches (33 cm) in diameter.
- Lift the dough and lower it into the pie pan. Gently press the dough into the pie pan with the pads of your fingertips.
- Gently tuck any overhanging dough under itself and crimp the edges. Use a fork to prick the bottom and sides of the crust that touch the pan several times.
- Beat the egg and water together in a small bowl with a fork. Take a pastry brush and paint a thin coating of egg wash over the crimped edges.1 large egg, 1 teaspoon water
- Place the pie crust in the freezer for 30 minutes to allow the dough to chill and become firm. Remember, we like a super cold pie crust to go into the oven if it is not going to pre-baked.
Make the Filling
- Preheat oven to 400°F (200°C). Position the oven’s rack to the lower third of the oven. Line a medium baking sheet with parchment paper.
- Set a medium saucepan over medium heat and melt the butter. Sprinkle the flour over the melted butter and whisk them together to form a paste. Reduce the heat to low, then pour in the chicken stock and heavy cream, stirring continuously to form a thick gravy.42 grams unsalted butter, 42 grams all purpose flour, 300 grams chicken stock, 300 grams heavy cream
- Remove the cream sauce from the heat and transfer it to a large bowl. Stir in the sage, thyme, salt, and black pepper. Cover the bowl with a linen towel and set it aside.1 tablespoon fresh sage, 1 tablespoon fresh thyme, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper
- The vegetables need to be slightly cooked before being baked in the pie, or they will be too crunchy. Heat 1 tablespoon (15 ml) of the oil in a medium skillet over medium heat. Add the onion. Saute the onion for 2 to 3 minutes, until it becomes soft and translucent.60 grams olive oil, 135 grams yellow onion
- Add the remaining 3 tablespoons (45 ml) of oil. Add the carrots, and green beans to the skillet and cook the mixture for about 2 minutes. Add the mushrooms and garlic, cooking the mixture for 3 minutes. Lightly season with salt and pepper.1 clove fresh garlic, 130 grams peeled carrots, 130 grams green beans , 80 grams cremini mushrooms
- Remove the vegetables from the heat and transfer them to the cream sauce. Stir the filling with a rubber spatula to distribute the vegetables evenly throughout the sauce. Add the chicken and mix the ingredients again. Let the filling cool for about 5 minutes while you prepare the topping.280 grams cooked chicken breasts
Herb Panko Topping
- To make the topping, place the breadcrumbs, butter, oregano, sage, thyme, and paprika in a small bowl. Stir the ingredients with a fork to combine them, and then mix in the Robusto Gouda cheese.90 grams panko breadcrumbs, 2 tablespoons (28 grams) unsalted butter, 1 teaspoon fresh oregano, 1 teaspoon fresh sage, 1 teaspoon fresh thyme, ½ teaspoon paprika, 20 grams gruyere cheese
Assemble and Bake
- Remove the pie crust from the freezer.
- Transfer the filling to the crust and level out the filling with a spatula. Cover the filling with the breadcrumb topping, gently packing down for a level top.
- Place the pie in the lower third of the oven. Bake for 40 to 45 minutes, until the crust is golden brown. The filling may also bubble around the edges..
- The breadcrumb topping should be a rich golden brown. If you feel that the breadcrumbs are getting too dark, place a tented sheet of aluminum foil over the pie halfway through baking.
- Remove the pie from the oven and place it on a wire rack. Let the pie cool for 30 minutes, allowing the filling to thicken some before serving.
I had been excited to try this as I wanted to make it for quite a while. It took up a good portion of my afternoon which chicken pot pies usually do. After a ton of work, I was totally confused and flustered by the directions in the book. After pre-baking the crust for 15 mins, the recipe then said to take out the chilled crust and add the filling. What the heck! I skipped the part of baking 4 additional minutes without the pie weights. Here on the site it doesn’t mention pre-baking the crust. Mine turned out well and tasted great, but I’d still like to know which method is the best to follow.
Hi Jessica, Yes made from scratch takes a bit of time 🙂 Partially baking the crust is totally optional. I have baked it both ways without issue. The pre-baked crust will ensure a crisp bottom, however the filling is pretty heavy and the pie bakes at a high enough temperature that the crust will cook through if you decide to skip the pre-bake. Both the book and post state to use a chilling step in the freezer (or fridge) to firm the pie dough lined pan before baking. If the pie dough goes in the oven warm, the butter will melt quicker causing the crust to lose its shape. I’m glad it tasted great!