This hearty chicken pot pie is a comfort food classic that brings everyone to the table.
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.
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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.
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.
Excellent recipe. Made this using leftover turkey and veggies from Thanksgiving dinner. I was nervous about the crust but it turned out beautifully. Next time, I may blind bake the crust for the pot pie. I made the pie dough a day in advance and stored in the fridge to help reduce prep at dinner time.
I made this and it was wonderful. I used up some Cauliflower and Brocolli along with Peas and Carrots and used Za’atar and Pimenton for seasoning.
Will definitley add this to my go to recipes.
This is as near to Social media I get so can’t post a picture
Love this blog
Paul (South Wales , UK)
I am so glad you enjoyed this recipe Paul!
very bland , no taste and very labor involved
I love your recipes! This is the first sight I go to when I need a recipe. I’m a cook at a nursing home and have used your recipes many times and as a result I’m very popular there as they absolutely love the food I prepare for them! It’s very important for me because I truly care for our residents and want them to look forward to meal time, so thank you for helping me to accomplish this goal!
I made this tonight and it was awesome, great taste, seasoned well, although mine came out darker I think because I may have used a lot of poultry seasoning, I tweaked the measurements because I make a large pan size instead of individual pies but I tasted as I made it to make sure of the taste, I used 4 rolled out pie shells and it’s holding firm as I cut!, YAY
I wished I could have posted a picture, it looks Yummy
Im elated over how it turned out!
I’m so glad you loved it Wilma! If you are on Instagram, you can post a photo there and tag us at @spendpennies so we can see your photo!
We thought this Was very good and not hard to make. I would definitely recommend this recipe to friends !
Very good recipe!!!
Made this for supper and my whole family loved it. Even my picky two year old! Thanks for the great recipe. SWP Employee
You’re very welcome Samantha! I love hearing when little ones enjoy the dishes!
My go to dish to give to friends and neighbors when they are in need.
Such a yummy recipe, George! That’s so thoughtful of you to share this dish when they are in need.
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 recipe
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!
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!
Absolutely delicious with a scrummy creamy filling
So glad you loved it Mandy!
Hi Holly, how much salt would you start with? 1 tsp? Thanks!
Ally in New Jersey
I would suggest starting with a smaller amount, about ¼ teaspoon and adding more to taste.
Looks amazing! Is there a substitute for the cream to make it non dairy?
Thanks so much!
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!
Very good!
I baked as a whole pie and the puff pastry didn’t bake all the way through. Words of advice please!
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.
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!
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.
Same thing if pie crust bottom but puff pastry top? Thanks
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.
Love these recipes
Thanks Elizabeth! So happy to hear that :)
I’m curious about the approximate volume of the dishes you use to bake this.
The bowls in the images are 12oz (about 1½ cups).
What type of flour to use??? Self rising???
This recipe uses all purpose flour.