Homemade Chicken Pot Pie

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Homemade chicken pot pie is the ultimate comfort food. Seasoned chicken and vegetables in a creamy sauce all tucked into a flaky crust!

This easy recipe is great with leftovers, can be made ahead, and freezes well either before or after baking.

Chicken Pot Pie on a plate

Chicken Pot Pie Ingredients

Chicken pot pie can be made as a double-crusted pie with regular pie pastry or in individual bowls and topped with pastry or puff pastry.

VEGETABLES We use an assortment of fresh vegetables but frozen veggies (or leftover roasted veggies) work in this recipe too.

CHICKEN Rotisserie chicken is my go-to for this recipe but any cooked/shredded chicken will work. Use leftover chicken if you have it on hand.

ingredients to make Chicken Pot Pie on a baking sheet

SAUCE The sauce is from scratch and while it takes a little bit of time, it’s not difficult.  Cream and chicken broth are thickened and seasoned with onions, garlic, and herbs. Don’t use low sodium broth, the salt adds great flavor to this recipe!

PASTRY To make this even quicker, use prepared pie dough (or frozen) in place of homemade pie crust. You can also use frozen puff pastry in this recipe too (see notes below).

How to Make Chicken Pot Pie

  1. Cook butter & onions. Add carrots, celery & corn until tender. Stir in flour.

process of making vegetable mixture for filling of Chicken Pot Pie

  1. Whisk in cream and broth (per the recipe below) until thick and creamy.

process of adding final ingredients to pot to make Chicken Pot Pie

  1. Add in chicken, peas, and potatoes.
  2. Line pie plate with pastry and add the filling. Top with a second pastry topping and bake until golden.

addin top crust to Chicken Pot Pie


  • Add broth/cream a little bit at a time mixing after each addition until smooth. It will seem thick at first but will smooth out as you add more liquid.
  • Cut potatoes into small 1/2″ cubes for quick cooking.
  • 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.

top view of baked Chicken Pot Pie

Make-Ahead & Leftovers

To Make Ahead: Prepare filling as directed and refrigerate up to 48 hours. Divide into bowls or fill crust before baking. If the filling is chilled, you may need to add extra time to heat through.

Freezer Meal: This filling can be frozen before cooking. If you are baking in a pie crust, the entire pie can be prepared (cool the filling before preparing) and frozen. Defrost in the refrigerator overnight and bake as directed. If you notice the crust beginning to overcook before the filling is hot, cover it with foil to prevent it from browning too much.

To Reheat: Leftovers can be reheated in the oven or microwave. The crust tends to get soggy in the microwave so if you know you are going to have leftovers, bake the puff pastry separately on a baking sheet and simply top the pot pie in a bowl when serving.

More Chicken Favorites

 Did you enjoy this Homemade Chicken Pot Pie? Be sure to leave a comment and a rating below!

Chicken Pot Pie on a plate
5 from 27 votes
Review Recipe

Homemade Chicken Pot Pie

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


  • ½ onion chopped
  • 2 cloves garlic minced
  • cup butter
  • 1 small potato peeled and diced ½"
  • ½ teaspoon poultry seasoning or to taste
  • ¼ teaspoon thyme leaves
  • cup flour
  • 1 ¼ cup chicken broth
  • cup light cream
  • 1 cup celery diced
  • 1 large carrot peeled and chopped
  • ½ cup corn thawed if frozen
  • 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

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  • Preheat oven to 400°F.
  • Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.
  • Place butter in a saucepan. Add onion, garlic, and seasonings cook over medium heat 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 onions and cook 1 minute.
  • Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Simmer 1 minute.
  • Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.
  • Line a 9" deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture. (Sprinkle with fresh herbs and/or a pinch of kosher salt if desired).
  • Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.
  • Rest 10-15 minutes before cutting to thicken.

Recipe Notes

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.

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


plated Chicken Pot Pie with writing
baked Chicken Pot Pie with a title
plated Chicken Pot Pie with a title
Chicken Pot Pie with a title
About the author


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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. Such a yummy recipe, George! That’s so thoughtful of you to share this dish when they are in need.

  1. I’ve made this chicken pot pie a few times, it is easy and tastes amazing. I will admit I did admit slightly but great recipe5 stars

  2. I didn’t have a pie plate that was deep enough so we cooked in a cast iron skillet. OMG! it was so good. Crust was super crispy and flaky. Definitely try in the cast iron if you have one!5 stars

  3. I made this but used a deep dish pie pan inadvertently so I doubled the recipe. It was very good however I more than doubled the seasonings. I would make it again for sure!5 stars

    1. I have only tried this as written but I do think non-dairy milk would work just fine in this recipe too. Let us know how it goes!

    1. Hi Andrea, the instructions to bake this as a whole pie are in the recipe notes. You will want to thicken the filling a little further and bake 30-35 minutes.

      If using puff pastry you’ll want to ensure you have at least a 1″ overhang (or even a little more if you have extra). If you are having trouble getting the puff pastry to cook, you can also cook it separately on a parchment lined baking sheet and place it on the pie separately. I hope that helps.

  4. Looks amazing and given I always love your recipes I know it will taste amazing as well. What would be your thoughts on baking as a whole pie, with a pie crust bottom but puff pastry on top? Any suggestions for making it work that way? Thank you!5 stars

    1. Hi Margaret, the instructions to bake this as a whole pie is in the recipe notes. You will want to thicken the filling a little further and bake 30-35 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.

      1. It should work the same Margaret :) I would just pay attention to the top and top it with foil earlier if it starts to get too browned.