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.
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.
Chicken Pot Pie Ingredients
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
- 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 (per the recipe below). Stir in flour.
- Add cream and broth a little at a time and cook until thickened. Stir in chicken, potatoes, and peas.
- Assemble Pie: Pour 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 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.
Did you make this Chicken Pot Pie Recipe? Leave us a comment and a rating below!
Homemade Chicken Pot Pie
- 1 small potato peeled and diced ½"
- ⅓ 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
- ⅓ cup flour
- 1 ¼ cup chicken broth
- ⅔ 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.
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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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