This from-scratch chicken pot pie is adapted from Marshall Field’s classic recipe.

Your time will be well rewarded.

There is nothing like the taste of homemade, from-scratch chicken pot pie.

A chicken pot pie with a golden crust and creamy filling is in a ramekin.

Elise Bauer

If you have leftovers, you’re free to definitely reheat them – they’re delicious!

Just know that the pie crust will be softened and won’t crisp back up again.

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Chicken pie divided into four ramekins.

Elise Bauer

Add cold water until just covered and bring to a boil over high heat.

Reduce the heat to a simmer and cook for 45 minutes.

Remove the chicken from the pot and let cool for 15 minutes.

A pot pie with a golden crust is in a ramekin with some of the crust removed to show the filling.

Elise Bauer

While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

Place the meat on a dish, set aside.

Set aside 2 1/2 cups of the stock for this recipe.

Homemade chicken pot pie filling cooking in a skillet.

Elise Bauer

The remaining stock you might refrigerate andstore for another purpose.

Combine the flour and salt in a food processor.

Add the chilled butter cubes and pulse 5 times to combine.

A whole chicken in a large stockpot with water to make a chicken pot pie casserole.

Elise Bauer

Empty the food processor onto a clean surface.

Use your hands to mold into a ball, then flatten the ball into a disk.

In a large skillet, melt butter on medium heat.

Shredded chicken on a plate to make a homemade chicken pot pie.

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Add the flour and cook, stirring, one minute more.

Whisk in 2 1/2 cups of the chicken stock.

Whisk in the milk.

Cubed butter dumped into the bowl of a food processor to make the crust for a pot pie.

Elise Bauer

Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.

Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well.

Taste and adjust seasoning if necessary.

The food processor with crumbly dough to top a chicken pie.

Elise Bauer

Divide the warm filling among six 10-ounce ramekins.

Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.

Cut into 6 rounds, slightly larger than the circumference of the ramekins.

Shaggy dough on a counter to top a chicken pot pie.

Elise Bauer

Lay a dough round on each pot pie filling.

Cut a 1-inch vent into each individual pie.

Use a pastry brush to apply an egg wash to each pie.

Disk of dough to make the crust of a chicken pie.

Elise Bauer

Line a baking sheet with foil, place the pies on the baking sheet.

Bake at 400F for 25 minutes, or until the pastry is golden and the filling is bubbling.

Let cool for at least 5 minutes before serving.

Vegetables for a chicken pot pie casserole cooking in a skillet.

Elise Bauer

Homemade chciken pot pie filling thickening in a skillet and stirred with a wooden spoon.

Elise Bauer

Chicken pot pie with a pastry crust on top and a slit in the middle.

Elise Bauer