This cozy chicken pot pie recipe is the ultimate comfort food.

A flaky crust is filled with tender chicken and veggies in an easy creamy sauce. It’s all baked until golden and bubbly for a perfect meal.

Chicken pot pie is loaded with savory flavors to satisfy any appetite! This one-dish wonder is always a family favorite.

plated Chicken Pot Pie

Why You’ll Love This Chicken Pot Pie

This chicken pot pie is my Mom’s favorite! She loves it so much that she requested it as her Mother’s day as her gift this year!

  • Making pot pie from scratch takes time but it is actually easy to make.
  • Homemade chicken pot pies tastes so good, and so much better than frozen.
  • Use diced or shredded chicken or even leftover chicken or roasted vegetables.
  • Pie pastry can be made from scratch or use packaged pie dough to make it faster.
  • Chicken pot pie can be made ahead of time and baked before serving or frozen either before or after baking.
ingredients for chicken pot pie on a baking sheet

Chicken Pot Pie Ingredients

Chicken – Leftovers or rotisserie chicken from the grocery store are both great in this recipe. Chicken breasts can be baked and shredded or even use leftover turkey.

Vegetables Use fresh veggies in this made-from-scratch recipe or skip the chopping and stir in some frozen mixed vegetables. Add additional vegetables like sauteed mushrooms if you’d like. Add some frozen peas

Sauce – This sauce is rich and delicious. The creamy sauce is made with light cream (or half and half) and chicken broth or chicken stock. A spoonful of all-purpose flour helps thicken it. Additional seasonings like garlic powder or fresh herbs can be added.

Pastry: Make a flaky homemade pastry from scratch, or, keep it simple with prepackaged pie crust dough.

How to Make Chicken Pot Pie

  1. Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
  2. Prepare the filling: Cook the vegetables and seasonings in butter (per the recipe below). Stir in flour.
  3. Add cream and broth a little at a time and cook until thickened. Stir in chicken, potatoes, and peas.
  4. Assemble Pie: Pour the chicken pot pie filling into the prepared crust. Add the top crust and seal.
  5. Bake: Bake until the crust is golden brown.
a baked chicken pot pie

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 and set up a bit before serving.

Make Ahead & Reheating

Make ahead: This easy chicken pot pie recipe can be made ahead of time. Prepare the filling and refrigerate for no more than 2 days. Then add to pastry-lined pans and cook as directed, allowing extra time for the filling to heat.

Freezing: For a freezer meal, the assembled pie can be frozen before cooking. Defrost in the refrigerator and then bake. Cover the crust with foil if it appears to be overcooking before the filling is heated through.

Reheating: Chicken pot pie can be reheated in the oven or microwave. The crust can get soggy in the microwave, so you could cook rounds of pie crust or puff pastry separately, and then top the pies with them before serving.

More Cozy Chicken Recipes

Did you make this Chicken Pot Pie Recipe? Leave us a comment and a rating below!

plated Chicken Pot Pie
4.97 from 106 votes↑ Click stars to rate now!
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Homemade Chicken Pot Pie

Classic Chicken Pot Pie is chicken and vegetables in a creamy sauce, topped with a flaky crust for the perfect comforting meal.
Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings 6 servings


  • 1 small potato peeled and diced ½"
  • cup butter
  • ½ onion chopped
  • 2 cloves garlic minced
  • ½ teaspoon poultry seasoning or to taste
  • ¼ teaspoon thyme leaves
  • 1 large carrot peeled and chopped
  • 1 cup celery diced
  • ½ cup corn thawed if frozen
  • cup flour
  • 1 ¼ cup chicken broth
  • cup light cream
  • 2 ½ cups cooked chicken or rotisserie chicken, chopped
  • ½ cup green peas thawed if frozen
  • 1 tablespoon fresh parsley
  • 1 recipe double pie crust
  • 1 egg yolk


  • 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 pour in chicken broth and cream, whisking after each addition to prevent lumps. The mixture will seem very thick at first. Keep adding a little bit at a time, whisking until the mixture is smooth. Simmer for 1 minute.
  • Add drained potatoes, chicken, and peas. Cook 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.
  • 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 to avoid over-browning.
  • Let the pie rest 10-15 minutes before cutting to thicken.


Cut slits in the pastry to allow to vent. 
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
  1. Increase liquid (broth/cream) by ¼ cup.
  2. Divide mixture over 6 oven-safe bowls.
  3. Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
  4. 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.
  5. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
4.97 from 106 votes

Nutrition Information

Calories: 470 | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 451mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2781IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Main Course
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I decided to make a double recipe. I used fresh vegies except for the corn and the peas. I used a food processor to do the chopping. I boiled boneless, skinless, chicken thighs (they were out of breasts) and combined them as directed. It turned out great, but I had way too much for the two pie shells.

    I made Chicken Pot Pie Soup with my extra ingredients. I added the rest of the Chicken Broth and a bit of water, let it boil until the flour was cooked, then let it cool. So yummy! Try it!5 stars

  2. Love this recipe. Just making a few meals for our “bigs” to take to university. Have you ever popped this recipe into the freezer? If so any tips?5 stars

    1. This is such a delicious freezer meal, Laurie! The assembled pie can be frozen before cooking. Defrost in the refrigerator and then bake. We also recommend covering the crust with foil if it appears to be overcooking before the filling is heated through.

  3. was super fun & easy to make! I made your double pie crust for mine. I even had a enough pie dough to make 2 mini pot pies in 2 ramekins! My husband said its the 1st pot pie he has ever liked & my son ate 3 big slices! This recipe will be a keeper for our family! Thank you!5 stars

  4. Most meals I make are to please my family, but chicken pot pie I make for me! I make a pot pie every other Sunday. I do swap small white beans for potato and I love a sprinkle of Herbs de Provence added to the sautéed onion. This recipe is so simple and so satisfying- Thank you!5 stars

  5. Excellent! So creamy and delicious. Will definitely repeat often. Thank you for sharing the recipe.5 stars

  6. I have a question. This was delicious for sure. I felt it was slightly on the drier side, I prefer chicken pot pie to be oozing a bit more. Does anyone have a picture of a good consistency when the filling is done? I guess I can go trial and error unless someone has suggestions.5 stars

    1. Hi Timothy, there are pictures of the pot pie being made in the post. I hope this helps.

  7. I love this recipe. this has become a favorite in my home.
    i like that its not a runny gravy. its simple and delicious. thank you

  8. This recipe was ridiculously easy to make, but oh, soooo delicious!!! Last Sunday, I made Holly’s recipe for Garlic Butter Roast chicken, and used the leftover chicken to make this dish. It was so good that I wanted to eat more, but I was too full!! Thank goodness there’s leftovers for tonight!! Thank you so much Holly for all the time and effort you put into developing/sharing your recipes!! Every single one I’ve made so far has been a huge hit!!5 stars

    1. Thank you so much for the kind words Deanne, I am so glad you are enjoying the recipes!

  9. Quick queston. I can’t find light cream in my local store. Is it OK to use heavy cream instead? Or is light cream the equivalent of half and half?5 stars

      1. Thank you, Holly! Making this tonight with leftover chicken from your Garlic Butter Roast Chicken recipe (which was AMAZING by the way!).

  10. I don’t usually leave reviews for recipes but I had to let the world know how amazing this pot pie is. My husband LOVES pot pie and I have tried other recipes that haven’t been the best. I have never seen my husband enjoy a dish I’ve made as much as he did tonight. I followed the recipe to a T and made the homemade crust listed in the instructions. It was a meal to remember in this house!5 stars

  11. By far the best chicken pot pie I have ever had! My husband said it was the best meal I’ve made in a while. I live in high altitude, and I didn’t make any changes to the recipe except eliminating the peas since I didn’t have any on hand. I mixed the cream and broth together before adding it to the flour mixture. Thank you for sharing this recipe!5 stars

  12. Amazing. Instructions do not say when to add corn. I also had difficulty with the order of ingredients on the list as it doesn’t correspond to the order they are used in the recipe. I only have my phone so had to scroll up and down the list repeatedly. That said, this pot pie is delicious! Definitely a keeper.5 stars

    1. So glad you enjoyed this recipe Karen, thank you for your feedback!

      The corn is stirred in at the end of step 4. I have reorganized the ingredients to make it easier to follow.

    1. I often use a rotisserie chicken and shred the chicken and use that. But any leftover chicken will work just fine in this recipe! If you don’t have leftover chicken or a store bought rotisserie chicken, I will bake and shred chicken breasts. Enjoy!