Martha Stewart Chicken Pot Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart chicken pot pie is the kind of dinner that makes a whole house smell like Sunday afternoon. Tender chicken, soft carrots, celery, and sweet peas sit in a rich, creamy sauce under a buttery, flaky double crust that bakes up deep golden brown. The filling is savory and gently seasoned, and the crust shatters just slightly when your fork goes in. This version is inspired by Martha Stewart’s classic American home cooking, and it keeps things simple enough for a regular weeknight.

You’ll need about 90 minutes from start to finish, including 30 minutes of prep and an hour in the oven, so it’s a good weekend project rather than a last-minute throw-together. The method is straightforward: make the crust, cook the filling, assemble, and bake. It fits a cozy family dinner, a holiday table, or a potluck where you want to bring something that feeds a crowd.

Why This Martha Stewart Chicken Pot Pie Works

The crust is the star here, and it works because the butter stays cold and gets cut in only until you see pea-sized lumps. Those little pockets of butter steam in the oven and create flaky layers instead of a tough, dense pastry. Adding the ice water a tablespoon at a time keeps the dough from getting too wet.

The filling thickens on the stovetop before it ever meets the crust, so the sauce coats the back of a spoon and holds the chicken and vegetables evenly. Letting it cool slightly before it goes into the pie plate keeps the bottom crust from turning soggy while it bakes.

What You’ll Love About It

• All-in-one meal — Chicken, vegetables, and pastry come together in a single dish.
• Make-ahead friendly — The crust and filling can both be prepared two days early.
• Feeds a crowd — Six generous servings make it ideal for gatherings.
• Golden, flaky top — The egg wash gives the crust a rich, glossy finish.

Ingredients

You’ll need simple pantry and fridge staples for both the crust and the filling. Here’s everything, in the order you’ll use it.

For the Crust

• 2 cups (250g) all-purpose flour
• 1 teaspoon kosher salt
• 2/3 cup (150g) unsalted butter — cold, cut into cubes
• 6 to 8 tablespoons (90-120ml) ice water

For the Filling

• 1/4 cup (57g) unsalted butter
• 1 medium yellow onion — finely chopped
• 2 medium carrots — peeled and diced
• 2 celery stalks — diced
• 1/3 cup (42g) all-purpose flour
• 2 cups (480ml) chicken broth
• 1 cup (240ml) whole milk — whole milk gives the richest sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups (about 1 pound/450g) cooked chicken — shredded or cubed
• 1 cup (150g) frozen peas — no need to thaw
• 1 large egg — beaten with 1 tablespoon water, for egg wash

Equipment

• Large bowl — for mixing and chilling the crust dough.
• Pastry blender — or use your fingertips to cut in the butter.
• Dutch oven — a large saucepan works too, for the filling.
• 9-inch (23cm) deep-dish pie plate — the deep sides hold all the filling.
• Rolling pin — for rolling both crust discs.
• Pastry brush — for applying the egg wash evenly.
• Foil — to shield the crust edges if they brown too fast.

How to Make Martha Stewart Chicken Pot Pie

Step 1: Make and Chill the Crust

In a large bowl, whisk together 2 cups (250g) flour and 1 teaspoon salt, then cut in 2/3 cup (150g) cold butter cubes until the mixture looks like coarse meal with some pea-sized lumps. Sprinkle 6 tablespoons ice water over it and toss with a fork until the dough holds together when squeezed, adding more water a tablespoon at a time if needed. Don’t overwork the dough, or it will turn tough. Divide it in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Preheat the Oven

Set the oven to 375°F (190°C) so it’s fully hot when the pie goes in.

Step 3: Soften the Vegetables

In a large saucepan or Dutch oven, melt 1/4 cup (57g) butter over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until soft and the onion is translucent, about 8 minutes. Keep them from browning, which can make the filling taste bitter.

Step 4: Build the Creamy Sauce

Stir in 1/3 cup (42g) flour and cook, stirring constantly, for 1 minute to cook off the raw flour taste. Gradually whisk in 2 cups (480ml) broth and 1 cup (240ml) milk, then cook, whisking constantly, until the mixture simmers and thickens, about 5 minutes. It should coat the back of a spoon. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 5: Add the Chicken and Peas

Fold in 3 cups (about 1 pound/450g) cooked chicken and 1 cup (150g) frozen peas and stir until everything is coated in sauce. Take the pan off the heat and let it cool slightly.

Step 6: Line the Pie Plate

On a lightly floured surface, roll one dough disk into a 12-inch (30cm) circle. Fit it into a 9-inch (23cm) deep-dish pie plate and trim the edges to a 1-inch overhang. Pour in the filling and spread it evenly.

Step 7: Top and Seal the Pie

Roll the second disk into an 11-inch (28cm) circle and place it over the filling, trimming the edges to match the bottom crust. Crimp the edges to seal, cut several slits in the top for steam, and brush the surface with the egg wash.

Step 8: Bake Until Golden

Bake until the crust is golden brown and the filling bubbles, 45 to 55 minutes; tent the edges with foil if they brown too quickly. The filling should register 165°F (74°C) in the center. Let the pie rest for 15 minutes before serving so the sauce sets up.

What to Serve With It

A simple green salad with a light vinaigrette balances the richness of the creamy filling. Steamed green beans or roasted broccoli add color and crunch without competing with the crust. Keep it easy and let the pie be the centerpiece of the meal.

Tips for the Best Results

• Keep butter cold — Warm butter makes a greasy, flat crust instead of a flaky one.
• Chill before rolling — Cold dough is easier to roll and less likely to tear.
• Don’t skip resting — Fifteen minutes lets the filling set so slices hold together.
• Vent the top — Cut real slits so steam escapes and the crust stays crisp.
• Tent the edges — Foil protects the rim from burning before the center browns.
• Cool the filling — Slightly cooled filling protects the bottom crust from sogginess.

Easy Variations

• Add herbs — Stir 1 teaspoon fresh thyme or 1/2 teaspoon dried into the sauce.
• Swap the vegetables — Use 1 cup (150g) frozen mixed vegetables in place of the peas.
• Try puff pastry — Replace the top crust with 1 sheet of puff pastry for a lighter lid.
• Go extra creamy — Add 1/2 cup (120ml) extra milk for a looser, richer sauce.

Storing and Reheating

Cover leftovers and refrigerate for up to 3 days. Freeze the baked pie for up to 2 months, thaw overnight in the fridge, then reheat at 350°F (175°C) for 15 to 20 minutes, until it reaches 165°F (74°C) in the center. You can also make the filling up to 2 days ahead, or assemble unbaked and refrigerate up to 24 hours, adding 10 minutes to the bake time.

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients.

FAQs

Can I make this Martha Stewart chicken pot pie recipe ahead of time?

Yes. The filling and crust can each be made up to 2 days ahead and refrigerated, or you can assemble the unbaked pie and chill it for up to 24 hours. Add about 10 minutes to the baking time if it goes into the oven cold.

Where did chicken pot pie come from?

Savory pies with meat and gravy have roots in old English and European cooking, and the chicken version became a staple of American home kitchens. Early American colonists baked similar pies, and it grew into the comforting double-crust dish we know today.

How do I know when the pie is fully baked?

Look for a deep golden crust and filling that bubbles up through the slits in the top. The center should register 165°F (74°C) on an instant-read thermometer for food safety.

My filling turned out runny—what went wrong?

The sauce likely needed a little more time on the heat to thicken before it was poured into the crust. Let it simmer, whisking constantly, until it coats the back of a spoon, and give the baked pie 15 minutes to rest before slicing.

Martha Stewart-Inspired Chicken Pot Pie

Print Recipe

A golden, flaky double-crust chicken pot pie filled with tender chicken, sweet carrots, and peas in a rich, creamy sauce. Inspired by Martha Stewart’s classic American home cooking, this comforting dish is perfect for Sunday suppers and holiday tables.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 60
• Total Time: 90
• Yield: 6 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1 teaspoon kosher salt
• 2/3 cup (150g) unsalted butter, cold, cut into cubes
• 6 to 8 tablespoons (90-120ml) ice water
• 1/4 cup (57g) unsalted butter
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1/3 cup (42g) all-purpose flour
• 2 cups (480ml) chicken broth
• 1 cup (240ml) whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups (about 1 pound/450g) cooked chicken, shredded or cubed
• 1 cup (150g) frozen peas
• 1 large egg, beaten with 1 tablespoon water, for egg wash

Instructions

1. Make the crust: In a large bowl, whisk together 2 cups flour and 1 teaspoon salt. Add the cold butter cubes and cut in with a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter lumps. Sprinkle 6 tablespoons ice water over the mixture and toss with a fork until the dough holds together when squeezed; add more water a tablespoon at a time if needed. Do not overwork the dough or it will become tough. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat the oven to 375°F (190°C).
3. Make the filling: In a large saucepan or Dutch oven, melt 1/4 cup butter over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 8 minutes. Do not let them brown.
4. Stir in 1/3 cup flour and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and milk. Cook, whisking constantly, until the mixture comes to a simmer and thickens, about 5 minutes. It should coat the back of a spoon. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Add the cooked chicken and frozen peas to the sauce and stir to combine. Remove from heat and let cool slightly.
6. On a lightly floured surface, roll out one disk of dough to a 12-inch circle. Fit it into a 9-inch deep-dish pie plate, trimming the edges to a 1-inch overhang. Pour the filling into the crust and spread evenly.
7. Roll out the second disk of dough to an 11-inch circle. Place over the filling and trim the edges to match the bottom crust. Crimp the edges to seal, and cut several slits in the top crust for steam to escape. Brush the top with the egg wash.
8. Bake until the crust is golden brown and the filling is bubbling, 45 to 55 minutes. If the edges brown too quickly, cover them with foil. Let the pie rest for 15 minutes before serving.
9. Note: The filling can be made up to 2 days ahead and refrigerated. The crust can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month.
10. Storage: Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Freeze baked pot pie for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Notes

Storage: Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Freeze baked pot pie for up to 2 months; thaw overnight in the refrigerator and reheat as above. Make-ahead: The filling can be made up to 2 days ahead and refrigerated. The crust can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. Assemble the pie and refrigerate unbaked for up to 24 hours; add 10 minutes to baking time.

Nutrition

• Calories: 610
• Sugar: 6g
• Sodium: 840mg
• Saturated Fat: 19g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 26g
• Cholesterol: 145mg

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