This chicken pot pie recipe is the ultimate comfort food—and my Mom’s favorite recipe.
A flaky crust is filled with a quick and creamy chicken and vegetable filling and then baked until golden brown and bubbly.
You’ll Love This Chicken Pot Pie Because…
This chicken pot pie recipe is so good that my Mom requests it as her gift for special occasions!
- Easy to make: Making pot pie from scratch takes time, but it is easy to make.
- Use leftovers: Use diced or shredded chicken or even leftover chicken or roasted vegetables.
- Short-cut crust: Pie pastry can be made from scratch, but packaged pie dough can be used to make it faster.
- Freezer friendly: Chicken pot pie can be made and baked before serving or frozen before or after baking.
Ingredients for Chicken Pot Pie
Chicken: Use rotisserie chicken to make it fast or leftover chicken if you have it. If not, chicken breasts can be baked and shredded or substitute leftover turkey.
Vegetables: I use fresh veggies, including potatoes, carrots, celery, and onion. Other great additions include mushrooms, green beans, or sweet potatoes. If you have leftover cooked or roasted vegetables, they can be added, too!
Sauce: The sauce for this chicken pot pie recipe is made with half and half for creaminess and chicken broth for flavor. Poultry seasoning adds a homey savory flavor—feel free to add other spices like garlic powder or fresh herbs.
Pastry: Make a flaky homemade pastry from scratch, or keep it quick with prepackaged pie crust dough.
Short On Time?
- Swap the fresh veggies for 2 cups of frozen mixed veggies.
- Replace homemade pastry with a packaged pie crust.
How to Make Chicken Pot Pie
- Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
- Prepare the filling: Cook the vegetables and seasonings in butter (recipe below). Stir in flour. Stir in cream and broth then add the chicken, potatoes, and peas.
- Assemble Pie: Transfer the chicken pot pie filling into the prepared crust. Add the top crust and seal.
- Bake: Bake until the crust is golden brown.
Holly’s Tips for Perfect Pot Pie
- For a glossy, golden surface, brush the dough with an egg wash before baking.
- Roll the top crust and seal the edges by folding the excess dough under. Cut small slits in the top to allow steam to escape.
- Place foil around the edge of the pie to prevent the crust from overcooking or burning.
- Allow enough time for the pie to cool so it thickens up a bit before serving.
Reheating and Freezing
Chicken pot pie is perfect for meal prep or gifting!
Make ahead: This recipe can be made ahead of time. Prepare the filling and refrigerate for up to 2 days. Fill pastry-lined pans and bake as directed, allowing extra time if the filling is chilled.
Freezing: This easy chicken pot pie is a great freezer meal. It can be assembled and frozen. Thaw in the refrigerator and bake as directed, adding about 10 to 15 minutes to the cooking time. If the crust browns before the filling is heated through, lightly cover it with foil.
Reheating: Chicken pot pie can be reheated in the oven or microwave, although the crust will soften in the microwave and won’t be flaky and crisp. Pot pie can also be warmed in the oven at 350°F until heated through.
More Cozy Chicken Recipes
Did you make this Chicken Pot Pie Recipe? Leave us a comment and a rating below!
Homemade Chicken Pot Pie
Equipment
Ingredients
- 1 small potato peeled and diced ½-inch
- ⅓ cup butter
- ½ medium onion chopped
- 2 cloves garlic minced
- ½ teaspoon poultry seasoning or to taste
- ¼ teaspoon dried thyme leaves
- 1 large carrot peeled and chopped
- 2 ribs celery diced
- ½ cup corn kernels thawed if frozen
- ⅓ cup all-purpose flour
- 1 ¼ cups chicken broth
- ⅔ cup half and half
- 2 ½ cups cooked chopped chicken or rotisserie chicken
- ½ cup frozen green peas thawed
- 1 tablespoon chopped fresh parsley
- 1 recipe double pie crust or store-bought
- 1 egg yolk
Instructions
- Preheat oven to 400°F.
- In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
- In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.
- Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.
- Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.
- Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.
- Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.
- Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.
- Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.
- Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.
- Let the pie rest 10-15 minutes before cutting to thicken.
Notes
Allow the pie to cool so it can set up a bit and isn’t runny.
Brushing pastry with egg makes it shiny and golden. To Make Individual Pot Pies with Puff Pastry
- Increase liquid (broth/cream) by ¼ cup.
- Divide mixture over 6 oven-safe bowls.
- Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
- Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
- Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I have used this recipe several times. it’s very simple to make and absolutely delicious. my family loves it. thank you!
Delicious recipe! I was pleasantly surprised with how easy it was to make pot pie at home. Very flavorful, the family was happy! Thank you for a great and simple recipe.
I have made this several times, adding in mushrooms and green beans, and it’s amazing as is or with the added veggies.
It’s a fan favorite in our home!
Recipe and pictures look great. I have a question before I attempt to make this. I noticed that no one has commented on blind baking the bottom crust prior to filling. Does the bottom crust go soggy? Do you recommend blind baking or is this not recommended at all? I’m looking forward to making this because I usually purchase Costco’s Chicken Pie, however, I find they have reduced the amount of chicken they use and would prefer trying to make my own with your recipe. Thank you.
I don’t find a need to blind bake the crust, you certainly can if you’d like. If the crust was blind baked, I’m not sure how well the top crust would seal. Let us know how it goes!
it’s not homemade if using store bought dough
The recipe and the write up specify that you can use homemade or store bought. Hope that helps.
It’s homemade if it’s made at home. Maybe you’re thinking of made-from-scratch.
Holly, I would love to make single serving Chicken Pot Pies as in the picture. It looks like a piece of puffed pastry on top.
Can you include instructions for this variation, please?
Hi Sharon, for this recipe we make a full chicken pot pie and cut it into slices to enjoy. I hope that helps!
First time ever making pie of any kind. I followed the recipe as written and used frozen store-bought deep dish crusts. I had more than enough filling (will make a small soup with leftovers).
It turned out beautiful and very tasty. Will definately make again.
Thank you for another great recipe.
Hubby gave these 5 stars! He loves chicken pot pie and I love Spend with Pennies, so I thought I would try this one, the only change was to and mushrooms and leave out the corn. It was fabulous and will definitely replace my old “go to”! Thank you for sharing all your wonderfully delicious recipes! So happy to have found you!
So happy you found this recipe too! I am glad it was a hit with both of you.
This recipe is a game changer for me on busy days. So easy and delicious! Your site is my go to for dinner ideas :)
Thank you so much, Lisa!
This is a very good filling, especially rich when you use heavy cream instead of half & half ;>)
I just wanted to tell you that every time I am searching for a recipe I end up coming across your site and making your recipes.
Thank you, Sabina! I hope you are enjoying them ❤️
I made this recipe tonight it was so delish. I substituted Olive oil for the Butter & no peas, I used frozen broccoli, carrots and cauliflower added frozen corn. Also used a prepackaged pie crust it was Very good! will make again! You now have a subscriber
Thank you for following along VeLita!
Hi, I am thinking of making this tonight or tomorrow. I do not have half & half but I do have whole milk. Can I use that and if so would I want to use extra flour or something? Thanks
That should work fine, Sabine. But you can add a little extra flour to help thicken it as well.
Thus is a great recipe! I used unrolled Cresent rolls for the crust and it was amazing!
First I’d like to say this was worth the work.
We did adjust a bit : we used an “Asian” veggie variety frozen, green beans no corn or peas, and extra broth eliminating the 1/2&1/2 and chippy s chicken salt to taste at the table.
My broth was quite bland… we will definitely make this again!
Thanks for leaving a comment, Jonathan!
I’ve seen many different ways of cooking the chicken before adding it to the pie. Do I fully cook it first or cook it halfway so it doesn’t overcook? How do you cook yours before shredding it?
I use rotisserie chicken or I use this recipe and shred it with two forks.
amazed recipes involving a ‘crust’ are considered pot pie………as the recipe uses the word ‘pot’..
its based on location, however Chicken Pot Pie is made in a ‘pot’…..and not within a crust..
don’t know why this is simply not called Chicken and vegetable pie…..as peach pie is and all other pies within are within pastry or having a pie crust…..
real chicken pot pie is made in a pot with savory gravy and squares of flour based pasta with vegetables within…….a soothing more comforting food
While I didn’t name the dish, the filling is certainly made in a pot and then transferred to a pie crust. I’m sure your version is delicious too!
I have never heard this before, and I’m 76! Your version does sound good though. Do you have a favorite recipe you follow?
This is traditional Chicken Pot Pie never heard of pasta in it. What country do you live in?
Dave, I’m wondering if you’re from Pennsylvania Dutch Country like I am? You’re right, this recipe is for chicken pie. Chicken Pot Pie is 100% a chicken stew made in a huge pot with homemade squares of dough dropped in and cooked in the stew. My mom used to make both and I was in the mood for chicken pie so I chose this recipe b/c it had a potato in it – I was finding most recipes did not. It’s an excellent recipe for chicken pie. lol
Thanks, Holly!!