Martha Stewart’s Chicken Pot Pie Copycat Recipe

Martha Stewart’s Chicken Pot Pie is a classic comfort food featuring a buttery homemade crust filled with creamy chicken, carrots, onions, peas, and a rich savory sauce. This traditional recipe combines tender shredded chicken with a flaky pastry topping, making it the perfect cozy dinner for family meals, chilly evenings, or special gatherings.

Why Everyone Will Love This Recipe

This chicken pot pie delivers everything people love about classic comfort food: a golden, buttery crust, creamy filling, and hearty vegetables. The homemade pastry adds a rich texture that pairs beautifully with the flavorful chicken mixture, while the simple ingredients make it approachable enough for a weeknight meal.

What Is the Dish?

Chicken pot pie is a classic American comfort dish that evolved from older European meat pies, where cooks used pastry to encase savory fillings made with meat, vegetables, and sauce. Early versions of pot pies were practical meals designed to stretch ingredients and create a satisfying dish from leftovers and pantry staples.

The American version became especially popular in the 19th and 20th centuries, with chicken pot pie becoming a symbol of home cooking and family dinners. Martha Stewart’s version highlights the traditional approach by using a homemade butter crust, creamy chicken filling, and fresh vegetables. Fun fact: the term “pot pie” originally referred to pies cooked in deep dishes or pots, and modern versions range from fully enclosed pies to casseroles topped with pastry.

Cooking Tips

• Keep the butter cold when making the crust to create flaky layers.
• Avoid overworking the dough, as this can make the crust tough.
• Add ice water gradually until the dough just comes together.
• Allow the filling to thicken before adding the crust so the pie does not become watery.
• Let the pot pie rest for 15 minutes after baking so the filling can set before serving.

Frequently Asked Questions

Can I Use Store-Bought Pie Crust?

Yes. A refrigerated pie crust can be used as a shortcut, although homemade pastry gives the best flavor and texture.

Can I Use Rotisserie Chicken?

Yes. Shredded rotisserie chicken is a convenient substitute for cooked chicken breast or leftover roast chicken.

Can I Make Chicken Pot Pie Ahead of Time?

Yes. Prepare the filling and crust ahead, then assemble and bake when ready to serve.

Can I Add Other Vegetables?

Absolutely. Corn, green beans, celery, mushrooms, or potatoes can be added depending on your preference.

Why Is My Pot Pie Filling Too Runny?

The filling may need more time to simmer and thicken before baking. Letting the finished pie rest also helps the sauce set.

How to Store

Allow the chicken pot pie to cool completely before storing. Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for up to 3 days.

How to Freeze

Chicken pot pie can be frozen either before or after baking. To freeze an unbaked pie, assemble it completely, wrap tightly, and freeze for up to 1 month. Bake from frozen, adding extra cooking time as needed.

For baked leftovers, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredients

For the Crust

• 1 + ¼ cups all-purpose flour, plus more for work surface
• 1 tsp sugar
• ¼ tsp fine salt
• ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
• 3–5 tbsps ice water

For the Filling

• 5 tbsps unsalted butter
• 1 medium yellow onion, diced small (about 1 + ½ cups)
• 4 medium carrots, diced small (about 2 cups)
• 2 garlic cloves, minced
• ½ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• Coarse salt and freshly ground pepper
• 3 cups shredded cooked chicken (about 15 ounces)
• ⅓ cup fresh parsley, chopped

How to Make Martha Stewart's Chicken Pot Pie

1. In a food processor, pulse flour, sugar, and salt together. Add cold butter and pulse until the mixture resembles coarse meal with small pieces of butter remaining.
2. Add 3 tablespoons ice water and pulse until the dough holds together when squeezed. Add more water if needed. Form into a disk, wrap, and refrigerate for at least 1 hour or overnight.
3. Preheat oven to 375°F. Melt butter in a large pot over medium-high heat. Add onions and carrots and cook until softened, about 8 minutes.
4. Stir in garlic and cook for 30 seconds until fragrant. Add flour and stir to coat the vegetables.
5. Slowly pour in chicken broth while whisking constantly. Bring to a boil, then reduce heat and simmer 5–7 minutes until thickened.
6. Stir in peas. Season with salt and pepper, then add shredded chicken and parsley.
7. Pour filling into a 2-quart baking dish. Roll dough on a floured surface until about ⅛-inch thick and slightly larger than the dish.
8. Place dough over the filling. Fold the overhang inward and pinch the edges to create a decorative crust.
9. Place the dish on a rimmed baking sheet. Bake for 45–50 minutes, until the crust is golden brown and the filling is bubbling.
10. Let cool for 15 minutes before serving.