This Chicken Pot Pie is filled with tender chicken, vegetables, and a creamy, savory sauce tucked beneath a golden, flaky crust. It’s a cozy classic that’s easy to prepare with a store-bought or homemade pie crust.

slice of Chicken Pot Pie on a plate

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Holly’s Recipe Highlights: Chicken Pot Pie

  • Flavor: Creamy and savory with tender chicken, hearty vegetables, fragrant herbs, and a buttery, flaky crust.
  • Skill Level: Easy to intermediate, with store-bought pie crust keeping the pastry work simple and approachable.
  • Serving Suggestion: Serve alongside a simple green salad, roasted green beans, or roasted broccoli.

Cook Time: 1 Hr 30 Mins Slices: 6 Cooking Method: Stovetop & Oven

Ingredient Notes

broth , onion , chicken , flour , celery , carrot , corn , butter , egg , half and half , thyme , potato , parsley , poultry seasoning on a sheet pan with titles to make Chicken Pot Pie
  • Potato: Cut the potato into even ½-inch pieces so it cooks quickly and evenly. Yukon Gold or red potatoes work especially well and hold their shape during cooking.
  • Poultry Seasoning and Thyme: Since poultry seasoning blends can vary, taste and adjust the amount as needed. Or control the flavor and make a homemade poultry seasoning.
  • Cooked Chicken: Rotisserie chicken is a quick and convenient choice, but any leftover chopped or shredded chicken works well in this recipe.
  • Half and Half: Whole milk can be used for a slightly lighter sauce.
  • Chicken Broth: For even more homemade flavor, use homemade chicken stock in the creamy sauce.
  • Pie Crust: Homemade pie crust adds extra buttery flavor, while refrigerated crust keeps the recipe quick and convenient. Use two crusts for the classic double-crust pie.

How to Make Chicken Pot Pie

adding seasonings and flour to vegetable mix to make filling for Chicken Pot Pie
filling for Chicken Pot Pie in a pan
  1. Cook the potatoes and vegetables.
  2. Prepare the creamy filling and add the chicken (full recipe below).
  3. Add the chicken filling to the pie crust and cover with the second crust.
  4. Seal the edges, cut steam vents, and bake.

For a hands-off version, try this easy crock pot chicken pot pie with a fluffy biscuit topping.

Pot Pie Perfection

  • Boil the Sauce: Bring the broth mixture to a boil for 1 minute, stirring constantly, to activate the flour and thicken the filling.
  • Use a Deep-Dish Pie Plate: This recipe makes a generous amount of filling. A shallow pie plate can bubble over in the oven.
  • Protect the Crust: If the edges brown too quickly, cover them with foil or use a pie shield, and continue baking until the center is fully cooked.
  • Rest Before Slicing: Let the pie rest for 10 to 15 minutes so the filling can thicken and the slices hold together.
dish of Chicken Pot Pie

Save Some for Later

  • Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
  • Thaw overnight in the refrigerator. For the best crust, reheat individual slices in the oven or toaster oven until heated through.

Comfort Food Classics for Chilly Nights

Did you enjoy this Chicken Pot Pie Recipe? Leave a comment and rating below.

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close up of Chicken Pot Pie slice.
4.97 from 186 votes
Author Holly Nilsson

Chicken Pot Pie

Author Holly Nilsson
Servings 6 servings
Classic chicken pot pie has tender chicken and colorful vegetables in a creamy, savory gravy tucked inside a flaky golden double crust.
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Servings 6 servings
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 30 minutes
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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.
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.
4.97 from 186 votes

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.

dish of Chicken Pot Pie and a slice on a plate with a title
savory Chicken Pot Pie with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of the best selling cookbook “Everyday Comfort,” which delivers hearty, home-cooked meals designed for real life.
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4.97 from 186 votes (133 ratings without comment)

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Comments

  1. 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.5 stars

    Reply

  2. 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)5 stars

    Reply

  4. 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!5 stars

    Reply

  5. 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!5 stars

    Reply

    1. 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!

      Reply

  6. We thought this Was very good and not hard to make. I would definitely recommend this recipe to friends !5 stars

    Reply

  8. Made this for supper and my whole family loved it. Even my picky two year old! Thanks for the great recipe. SWP Employee5 stars

    Reply

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

      Reply

  10. 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

    Reply

  11. 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

    Reply

  12. 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

    Reply

    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!

      Reply

    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.

      Reply

  17. 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!

    Reply

    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.

      Reply

      2. 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.