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

A flaky crust is filled with a quick and creamy chicken and vegetable filling and then baked until golden brown and bubbly.

plated Chicken Pot Pie

A Family Favorite Recipe

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 or use packaged pie dough to make it faster.
  • Freezer friendly: 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

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 like carrots, celery, and onion but you can skip the chopping and stir in 2 cups of frozen mixed vegetables in addition to the frozen peas. If you have leftover cooked/roasted vegetables, they can be added to this recipe.

Cream Sauce – The sauce for this recipe is made with half and half and chicken broth and thickened with all-purpose flour. Poultry seasoning adds flavor, you can stir in additional seasonings like garlic powder or add fresh herbs.

Pastry: Make a flaky homemade pastry from scratch, or keep it quick 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. Stir in cream and broth and once thickened add the chicken, potatoes, and peas.
  3. Assemble Pie: Transfer the chicken pot pie filling into the prepared crust. Add the top crust and seal.
  4. 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 so it thickens up a bit before serving.

Reheating and Freezing

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 and can be assembled and frozen. Thaw in the refrigerator and then bake as directed adding about 10 to 15 minutes to the cooking time. Lightly cover the crust with foil if it browns before the filling is heated through.

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!

plated Chicken Pot Pie
4.98 from 174 votes↑ Click stars to rate now!
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Homemade Chicken Pot Pie

Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 30 minutes
Servings 6 servings


  • 1 small potato peeled and diced ½"
  • 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
  • 1 cup celery diced
  • ½ cup corn kernels thawed if frozen
  • cup all-purpose flour
  • 1 ¼ cups chicken broth
  • cup half and half
  • 2 ½ cups chopped cooked chicken or rotisserie chicken
  • ½ cup thawed green peas
  • 1 tablespoon fresh parsley
  • 1 recipe double pie crust or store-bought
  • 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 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.


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.
4.98 from 174 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, Entree, Lunch, Main Course
Cuisine American
plated Homemade Chicken Pot Pie
cooked Homemade Chicken Pot Pie with writing
baked Homemade Chicken Pot Pie with a title
Homemade Chicken Pot Pie in the pan and plated with a title


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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. 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.5 stars

  2. 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!5 stars

  3. This recipe is a game changer for me on busy days. So easy and delicious! Your site is my go to for dinner ideas :)5 stars

  4. 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.5 stars

  5. 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

  6. 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? Thanks5 stars

  7. 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!

  8. 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?

  9. 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… 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

    1. 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!

    2. I have never heard this before, and I’m 76! Your version does sound good though. Do you have a favorite recipe you follow?5 stars