Amazing Homemade Chicken Pot Pie Recipe

There’s truly nothing quite like a Homemade Chicken Pot Pie Recipe. For me, it evokes memories of cozy evenings and the kind of comforting warmth that only a classic dish can provide. I find that this particular chicken pot pie recipe brings all those feelings to life with its rich, savory filling and flaky, golden crust. It’s a timeless meal that always brings a smile to my face, perfect for a family dinner or a special gathering.

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Why You’ll Love This Chicken Pot Pie Recipe

I know you’ll fall in love with this chicken pot pie recipe for so many reasons. First, the filling is incredibly creamy and full of tender chicken and vibrant vegetables, creating a truly satisfying bite every time. The homemade crust provides that perfect flaky texture, a beautiful contrast to the smooth filling. It’s a classic comfort food that truly feels like a warm hug on a plate. This recipe is also wonderfully versatile and freezes beautifully, making it an ideal make-ahead meal for busy days.

The Secrets to a Perfect Homemade Chicken Pot Pie Recipe

Achieving that perfect chicken pot pie is all about a few key details, and I’m happy to share my best tips with you. One crucial step is allowing your filling to cool completely before adding it to the pie crust; this prevents a soggy bottom. Proper seasoning is also vital, so always taste your gravy and adjust the salt, pepper, or a little extra thyme to your liking. I often add a pinch of nutmeg for depth, or sometimes a splash of white wine to the gravy for an extra layer of flavor. Don’t forget other herbs like rosemary or sage, and a bay leaf in the filling can be wonderful.

Remember to slice a few small slits in the top crust before baking to allow steam to escape; this prevents your pie from bursting. An egg wash brushed over the top crust gives you that beautiful, golden-brown finish I adore. For even baking, I always recommend using a ceramic or glass pie dish, as they distribute heat wonderfully.

Ingredients for Your Delicious Chicken Pot Pie

Here are the ingredients you’ll need for this comforting chicken pot pie recipe. I always recommend gathering everything before you start cooking.

• Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
• 1 pound (450g) skinless boneless chicken breast or thighs, cubed
• 1 cup (about 130g) sliced carrots (about 2 carrots)
• 1/2 cup (about 40g) sliced celery
• 1/3 cup (5 Tbsp; 71g) unsalted butter
• 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
• 1 teaspoon minced garlic
• 1/3 cup (41g) all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme leaves
• 1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium broth to control the saltiness in the overall dish)
• 2/3 cup (160ml) half-and-half\* (Half-and-half creates a wonderfully rich, creamy consistency for the filling without being overly heavy)
• 1 cup (125g) frozen peas
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: sprigs of fresh thyme for garnish

Essential Equipment for Making Chicken Pot Pie

To make this delicious chicken pot pie, I rely on a few essential kitchen tools. Having these ready will make your cooking process much smoother.

• Large pot
• Large skillet
• 9-inch pie dish (1.5–2 inches deep)
• Rolling pin
• Pastry brush
• Aluminum foil or a pie crust shield

How to Make the Best Chicken Pot Pie: Step-by-Step Instructions

I’ve broken down the process into easy-to-follow steps, so you can confidently create your perfect chicken pot pie. Follow along, and you’ll have a delightful meal ready in no time.

Prepare Your Pie Crust

Prepare either pie crust recipe through step 5, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you’ll be using both crusts.

Cook the Chicken and Vegetables

In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.

Create the Creamy Filling

In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.

Assemble and Prep Your Chicken Pot Pie

Preheat oven to 425°F (218°C). On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard. Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top. Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.

Bake and Serve Your Perfect Pot Pie

Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.) Remove from the oven and cool for at least 10 minutes before serving. Makes amazing leftovers—the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.

Quick & Easy Chicken Pot Pie with Rotisserie Chicken

I love how versatile this chicken pot pie recipe is, especially when I’m short on time. Using pre-cooked chicken, like a rotisserie chicken, is a fantastic shortcut. If you choose this option, you can completely skip step two, where I instruct you to boil the chicken and carrots. Instead, simply shred about 3 cups (or roughly 1 pound) of cooked rotisserie chicken. When you’re ready to assemble the pie in step six, add your shredded chicken along with the uncooked sliced carrots and celery directly into the pie crust. Then, scatter the frozen peas and pour the prepared gravy over everything as usual. The carrots and celery will cook perfectly in the oven, absorbing flavor from the gravy.

Crust Alternatives & Toppings for Your Pot Pie

While I adore a classic pie crust, sometimes it’s fun to explore other options or reach for convenience. Here are a few crust alternatives and toppings I’ve tried for chicken pot pie.

Crust/Topping Option	Pros	Cons	Necessary Adjustments
Homemade Pie Crust	Flaky, buttery, traditional flavor and texture.	Requires more prep time, chilling.	Follow my included recipes exactly.
Store-Bought Crust	Very convenient, cuts down on prep time significantly.	Can lack the depth of flavor or flakiness of homemade.	Bake according to package directions, adjust time if needed.
Puff Pastry	Incredibly flaky and light, beautiful rise.	Less traditional, can brown quickly.	Thaw according to package, drape over filling. May need to reduce baking time/temp slightly.
Biscuit Topping	Hearty, comforting, no bottom crust needed.	Different texture, more like a cobbler than a pie.	Drop biscuit dough directly onto filling. No egg wash. Bake until biscuits are golden and cooked through.

Chicken Pot Pie Variations & Ingredient Substitutions

I often find myself experimenting with recipes, and chicken pot pie is wonderfully adaptable. Here are some variations and substitutions you can try to make it your own.

Ingredient Category	Substitution/Variation	Effect on Flavor/Texture	Cooking Adjustments
Meat	Turkey (cooked & shredded)	Similar to chicken, slightly milder.	Use cooked turkey; skip initial boiling.
	Ham (diced)	Salty, smoky flavor; hearty.	Use cooked ham; skip initial boiling. May reduce added salt.
	Shredded Beef (cooked)	Richer, deeper flavor; very tender.	Use cooked beef; skip initial boiling.
Vegetables	Diced Potatoes (peeled)	Adds bulk and creamy texture.	Boil with chicken and carrots, or par-cook separately if using raw.
	Mushrooms (sliced)	Umami depth, earthy flavor.	Sauté with onions and butter before adding flour.
	Corn (frozen or canned)	Sweetness, pop of color.	Add with frozen peas.
	Green Beans (fresh or frozen, cut)	Crisp-tender texture, classic addition.	If fresh, par-boil with carrots. If frozen, add with peas.
Dairy	Heavy Cream	Even richer, thicker, more luxurious filling.	Use in place of half-and-half; no other changes needed.
	Whole Milk	Lighter filling, slightly less rich than half-and-half.	Use in place of half-and-half; filling may be slightly thinner.
	Full-fat Coconut Milk (canned)	Adds a subtle coconut flavor, creamy texture (dairy-free).	Use in place of half-and-half. May add a very slight sweetness.
Gluten-Free	GF All-Purpose Flour Blend	Filling may be slightly less thick; texture can vary.	Use 1:1 for regular flour. Ensure your blend contains xanthan gum or add a pinch.
	GF Pie Crust (store-bought or homemade)	Texture can be more delicate or crumbly.	Follow package/recipe instructions for GF crust.
Vegetarian/Vegan	Vegetable Broth	Savory base (replace chicken broth).	Use 1:1 for chicken broth.
	Plant-Based Cream (e.g., cashew, oat)	Creamy texture, dairy-free.	Use 1:1 for half-and-half.
	Lentils or Chickpeas	Hearty, protein-rich filling (replace chicken).	Cook separately until tender, then add to gravy. Consider additional herbs/spices for flavor.

Make-Ahead & Freezing Instructions for Chicken Pot Pie

I love making things ahead, especially for busy weeks or unexpected guests. This chicken pot pie recipe is excellent for make-ahead preparation and freezing!

Preparing Components in Advance:

• Cooked Chicken: You can cook and shred your chicken up to 3 days in advance and store it in an airtight container in the refrigerator.
• Cooled Filling: Prepare the chicken and vegetable mixture and the creamy gravy (steps two and three). Let the gravy cool completely, then combine it with the cooked chicken and vegetables. Store this filling in an airtight container in the refrigerator for up to 2-3 days. Make sure it’s thoroughly chilled before assembling your pie.
• Pie Crust Dough Disks: My pie crust recipe is perfect for making ahead! Prepare the dough discs as instructed, wrap them tightly, and store them in the refrigerator for up to 3 days, or freeze them for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.

Freezing an Unbaked Pie:

1. Assemble the pie entirely in your pie dish, but do not brush with egg wash or cut steam vents yet.
2. Wrap the assembled pie tightly with at least two layers of plastic wrap, then an additional layer of aluminum foil.
3. Freeze for up to 3 months.
4. To Bake from Frozen: Remove all wrapping. Brush with egg wash and cut steam vents. Place the frozen pie on a baking sheet. Bake at 375°F (190°C) for about 60-75 minutes, or until the crust is golden brown and the filling is bubbly. You may need to cover the edges with foil after about 30-40 minutes to prevent over-browning.

Freezing a Fully Baked Pie:

1. Allow the baked pie to cool completely to room temperature. This is crucial for preventing sogginess when thawing.
2. Wrap the cooled pie tightly with plastic wrap, then with aluminum foil.
3. Freeze for up to 2-3 months.
4. To Reheat from Frozen: Thaw the pie in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for 25-35 minutes, or until heated through. If reheating individual slices, follow the instructions below.

Troubleshooting Common Chicken Pot Pie Problems

Even experienced bakers run into little hiccups sometimes, and I’m here to help you navigate them. Don’t worry, we can fix almost anything!

• “My crust is soggy!” This is a common complaint, but I have solutions. First, ensure your filling is very thick; a thin filling will steam the bottom crust. Second, always cool your filling completely before spooning it into the crust. For extra insurance, you can blind bake your bottom crust for about 10-15 minutes before adding the filling. A hot pie dish, preheated in the oven, can also help.
• “My filling is too runny/thick!” If your filling is too runny, you can gently simmer it on the stovetop for a few more minutes to reduce and thicken it before adding it to the pie. If it’s too thick, simply whisk in a splash more chicken broth or half-and-half until it reaches your desired consistency. You can adjust this before assembling the pie.
• “My crust is browning too fast!” I’ve been there! The solution is simple: once your crust reaches a beautiful golden color (usually around 20 minutes of baking), cover the edges with aluminum foil or use a reusable pie crust shield. This protects the edges while the center finishes baking.
• “Why did my pie crack?” This usually happens if you try to slice your pie when it’s still too hot. The filling needs time to set up and cool. I always recommend cooling your pie for at least 10-15 minutes before slicing, even though it’s tempting to dig right in!

Reheating Leftover Chicken Pot Pie

Reheating chicken pot pie properly ensures the crust stays flaky and the filling remains creamy. I have a few tips for you.

• Individual Slices (Oven): My preferred method! Preheat your oven to 300-325°F (150-160°C). Place individual slices on a baking sheet and heat for 15-25 minutes, or until warmed through and the crust has crisped up again.
• Individual Slices (Microwave): This is the quickest option, but the crust won’t be as crisp. Place a slice on a microwave-safe plate and heat for 1-2 minutes, or until hot.
• Whole Pie (Oven): If you’re reheating an entire pie, cover it loosely with aluminum foil to prevent the crust from over-browning. Preheat your oven to 300-325°F (150-160°C). Reheat for 25-40 minutes, or until the center is piping hot.

What to Serve with Chicken Pot Pie

Chicken pot pie is such a hearty and complete meal on its own, but I often like to pair it with something fresh to balance the richness.

• Crisp Green Salad: A simple salad with a light vinaigrette is always a winner. I love the contrast of fresh greens with the creamy pie.
• Cranberry Sauce: A dollop of tangy cranberry sauce on the side provides a wonderful tart counterpoint to the savory filling.
• Roasted Root Vegetables: If you want more vegetables, a side of roasted carrots, parsnips, or sweet potatoes would be delicious.
• Warm, Crusty Bread: For those who can’t get enough carbs, a piece of warm, crusty bread is perfect for soaking up any extra gravy.

Frequently Asked Questions About Chicken Pot Pie

I get a lot of questions about making pot pie, so I’ve compiled some of the most common ones here to help you out!

Conclusion: Enjoy Your Homemade Chicken Pot Pie!

There’s something truly magical about bringing a golden, bubbly chicken pot pie to the table. It’s a recipe that embodies comfort and joy for me, and I hope it does for you too. I know you’ll love the incredible flavors and textures of this homemade chicken pot pie recipe.

I encourage you to try it in your own kitchen; you might just create a new family favorite. Once you’ve made it, I would absolutely love to hear about your experience! Please leave a comment below with your results, any questions you have, or even your favorite pot pie memories. Don’t forget to rate the recipe if you enjoyed it! Happy baking, my friends!