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Homemade chicken pot pie has veggies and chicken simmered in a savory cream sauce, then baked in a flaky crust for a cozy, homestyle dish.
Holly’s Recipe Highlights
- Flavor: This creamy chicken pot pie is full of rich, savory flavors baked under a buttery pie crust.
- Skill Level: This recipe takes a little extra prep, but it is worth every minute!
- Make Ahead: Prepare the filling up to two days ahead and chill until ready to use.
- Swaps: Use up leftover holiday turkey instead of chicken.
- Freezing: Freeze before or after baking for an easy make-ahead meal that’s ready whenever you need it (see freezing tips below).
Ingredient Tips for Chicken Pot Pie
- Chicken: Leftover chicken or a rotisserie chicken saves time, but you can also bake chicken breasts to make this dish.
- Vegetables: I use fresh carrots and celery in this recipe, along with corn. You can replace them with about 2 cups of frozen veggie medley or leftovers from the fridge if that’s what you have.
- Sauce: The homemade cream sauce is made with half-and-half, tender veggies, and simple herbs for the perfect cozy flavor.
- Pastry Topping: Buy a ready-made pie crust or make it from scratch.
Make It Your Way!
- No crust? No problem! Pour the filling into a casserole dish and top with a sheet of puff pastry. You can also use a biscuit mix as a topping.
- Omit the chicken and swap the chicken broth for vegetable broth to make a creamy vegetarian pot pie.
How To Make Chicken Pot Pie
- Prepare the pastry dough.
- Sauté the vegetables and make the sauce. (See recipe below.)
- Assemble the pot pie and bake.
Storing Leftovers
Store leftover chicken pot pie in a covered container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
More Cozy Chicken Recipes
Did you make this Chicken Pot Pie Recipe? Leave us a comment and rating below.
Chicken Pot Pie
Chicken pot pie is full of juicy chicken and colorful vegetables simmered in savory sauce, then baked in a flaky crust.
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
- 1¼ cups chicken broth
- ⅔ cup half and half
- 2½ cups cooked chopped chicken or rotisserie chicken
- ½ cup frozen green peas thawed
- 1 tablespoon chopped fresh parsley
- 2 pie crust homemade 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 scissors 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
- 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.
- Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.
- 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
Calories: 573 | Carbohydrates: 46g | Protein: 22g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 606mg | Potassium: 509mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2708IU | Vitamin C: 14mg | Calcium: 79mg | 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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi Holly Do you chill the filling before putting it in the pie? I’m thinking you do, but you don’t actually say. Thank you because I really want to make this!
Hi Gail, it “cools” while I finish rolling out the crust in step 7. But I don’t purposely cool the filling before adding it to the crust. I hope that helps!
Is this doable in an air fryer?
I have never tried but I think it would work. Make sure to use an air fryer safe dish. I would love to hear how it turns out for you!
Great recipe and easy to make. Over time I’ve made a few modifications to tweak it to our personal tastes, but this is a great recipe on its own. Your crust recipe is good too.
Loved this pie
I made this for my man and family — it was delicious and quickly devoured! I’m making it again tonight.