Nothing says home like a golden chicken pot pie fresh from the oven. This Amish-style version has a creamy chicken and vegetable filling made from scratch and a flaky, all-butter crust on top and bottom. It's a labor of love, but every step is simple — and the result is pure farmhouse comfort.

Why You'll Love This Homemade Pot Pie

  • Flaky butter crust that beats store-bought.
  • Creamy filling without canned soup.
  • A smart way to use leftover or rotisserie chicken.
  • Freezes beautifully for future dinners.

The Secret to a Flaky Crust

Keep everything cold. Cold butter creates little pockets that turn into steam in the oven, giving you flaky layers. Add just enough ice water for the dough to hold together, and chill the dough before rolling. If the butter starts to soften while you work, pop the dough back in the fridge for 10 minutes.

A Filling That Isn't Runny

Cooking the flour in butter and simmering the sauce until it's thick ensures a creamy, sliceable filling. Letting the pie rest after baking also helps it set.

Tips

  • Bake on a sheet pan to catch drips.
  • Use a deep-dish pie plate so the filling has room.
  • Shield the crust edges with foil if they darken early.

Shortcuts

  • Use refrigerated pie crust instead of homemade.
  • Use a rotisserie chicken for the meat.
  • Top with puff pastry or biscuits instead of a second crust.

Freezing

Assemble the pie but don't brush with egg wash. Wrap tightly and freeze up to 3 months. Bake from frozen at 400°F (200°C) for 60–75 minutes, brushing with egg wash halfway and covering the edges as needed.

Frequently Asked Questions

Why is my bottom crust soggy?

Bake on the lower rack on a preheated baking sheet and make sure the filling is thick before pouring it in.

Can I use turkey instead of chicken?

Yes — it's a perfect use for leftover holiday turkey.

Can I make it ahead?

Make the dough and filling up to 2 days ahead and refrigerate separately. Assemble and bake when ready.