homemade chicken pot pie with pumpkin rosemary pie crust

Homemade Chicken Pot Pie with Pumpkin & Rosemary Pie Crust

Classic comfort food with a savory Fall twist-homemade chicken pot pie with pumpkin & rosemary pie crust is a deliciously easy fall dinner recipe!
Course Dinner, Main Course
Cuisine American
Keyword chickenpotpie, comfortfoodrecipe, easyfalldinner, falldinnercasserole, homemadepiecrust, pumpkinrecipe
Prep Time 30 minutes
Cook Time 1 hour
Pie Dough Resting 2 hours
Total Time 1 hour 30 minutes


Rosemary Pie Dough (makes a 9" double crust)

  • 2 1/2 cups All-Purpose flour 350 grams
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 2 tsp Fresh rosemary finely chopped
  • 2 sticks Cold unsalted butter cut into cubes
  • 1/4-1/2 cup Water ice cold

Pumpkin Chicken Pot Pie

  • 1 lb Cooked chicken, cubed (see recipe notes)
  • 4 tbsp Butter
  • 1 small Yellow onion, diced about 1/2 cup
  • 2 Carrots, peeled and sliced about 1 cup
  • 1 Celery Stalk, sliced about 1/2 cup
  • 2 Garlic cloves minced
  • 1 Salt to taste
  • 1 Black pepper to taste
  • 1 tsp Thyme dried, or 1 sprig fresh
  • 1 tsp Allspice
  • 1/2 tsp Cinnamon
  • 1/3 cup All-Purpose flour
  • 1 cup Pumpkin puree not pumpkin pie filling
  • 1 3/4 cup Chicken Broth
  • 2/3 cup Milk or half and half
  • 1 cup Frozen peas
  • 1 Egg beaten


Rosemary Pie Dough

  • Combine flour, salt, sugar and rosemary in food processor or stand mixer.  Mix or pulse until combined.
  • Add in cubes of butter, and pulse or mix on low speed until you have course pea-size crumbs, about 30 seconds.  
  • Slowly add in water, a little at a time, and mix or pulse until the dough starts to clump together.  (It should maintain its shape when you squeeze it in your hand)
  • Form dough into two even balls.  Flatten into discs and wrap with plastic wrap.
  • Refrigerate dough for at least 2 hours or overnight.

Chicken Pot Pie

  • Place chicken in medium sauce pan and sprinkle with salt and pepper.  Cover with water and bring to boil.  Cover, and cook 15-20 minutes until chicken is fully cooked.  Drain water and set aside.
  • Melt butter in a pan over medium heat.  Add onions, carrots, celery and garlic.  Sprinkle with a pinch of salt and pepper.  
  • Cook, stirring frequently, until tender and onions are translucent, about 10 minutes.
  • Add in chicken, thyme, allspice, cinnamon, flour, pumpkin, broth, and milk and peas.  Whisk to combine until no flour lumps remain.
  • Continue simmering, whisking occasionally, until thickened, about 10 minutes.  Season with salt and pepper if necessary and set filling aside.
  • Preheat oven to 375.
  • Once pie dough has chilled, remove from refrigerator and place on a lightly floured surface.
  • Roll each disc into a 10-12" circle.
  • Lay one disc in a 9" pie plate.  Top with chicken pot pie filling.  Top with second pie dough layer.
  • Seal the pie dough by using your fingers or a fork to crimp the edges.  Cut 3 small slits in the top of the pie to release the steam.
  • Using a pastry brush, brush the crust and top of the pie with the beaten egg.
  • Bake for 45-60 minutes until the crust is golden brown and the mixture is bubbly.  Let sit for 10-20
  • Remove from oven and let cool 15-20 minutes before serving.


*You can also use a pastry cut to cut the butter into the flour for the pie dough.
*If you have leftover roasted chicken you can certainly use that as well!  I like to use both dark and white pieces (boneless breast and thighs) for my chicken pieces.
*Leftovers can be stored for up to 5 days in the refrigerator
*To make chicken pot dough ahead of time, follow as instructed up until the egg brushing.  Cover and refrigerate.  When ready to cook, brush with egg wash and place in oven.