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.
To amp up this recipe and have people commenting every time, add some shredded cheddar and mozzarella cheese (total about 1/2 cup) and most importantly – a bit of Sherry (I use real sherry, not cooking sherry, the alcohol cooks out but the taste of cooking sherry is not the same as the real thing)! The Sherry is that ingredient that nobody can figure out but gives it this unique flavor (umami, if you will). I use probably 1/4 cup for a large casserole, perhaps a couple “glugs” for a pie this size. I have literally had people offer to pay me to make this recipe for them!
Came out so good! I used defrosted frozen mixed veggies and added sliced mushrooms to mine. Got a ton of compliments!
This was very delicious! I added more carrots, thyme, poultry seasoning and a couple tsp of chicken base. Used a refrigerated pie dough. It looked beautiful and was very tasty! Leftovers for lunch will be even better!
I decided to make a double recipe. I used fresh vegies except for the corn and the peas. I used a food processor to do the chopping. I boiled boneless, skinless, chicken thighs (they were out of breasts) and combined them as directed. It turned out great, but I had way too much for the two pie shells.
I made Chicken Pot Pie Soup with my extra ingredients. I added the rest of the Chicken Broth and a bit of water, let it boil until the flour was cooked, then let it cool. So yummy! Try it!
Love this recipe. Just making a few meals for our “bigs” to take to university. Have you ever popped this recipe into the freezer? If so any tips?
This is such a delicious freezer meal, Laurie! The assembled pie can be frozen before cooking. Defrost in the refrigerator and then bake. We also recommend covering the crust with foil if it appears to be overcooking before the filling is heated through.
was super fun & easy to make! I made your double pie crust for mine. I even had a enough pie dough to make 2 mini pot pies in 2 ramekins! My husband said its the 1st pot pie he has ever liked & my son ate 3 big slices! This recipe will be a keeper for our family! Thank you!
Very easy to follow and make. Excellent results! Delicious!
Most meals I make are to please my family, but chicken pot pie I make for me! I make a pot pie every other Sunday. I do swap small white beans for potato and I love a sprinkle of Herbs de Provence added to the sautéed onion. This recipe is so simple and so satisfying- Thank you!
Excellent! So creamy and delicious. Will definitely repeat often. Thank you for sharing the recipe.
Super flavorful recipe! Directions were concise and easy to follow.
I have a question. This was delicious for sure. I felt it was slightly on the drier side, I prefer chicken pot pie to be oozing a bit more. Does anyone have a picture of a good consistency when the filling is done? I guess I can go trial and error unless someone has suggestions.
Hi Timothy, there are pictures of the pot pie being made in the post. I hope this helps.
I love this recipe. this has become a favorite in my home.
i like that its not a runny gravy. its simple and delicious. thank you
This recipe was ridiculously easy to make, but oh, soooo delicious!!! Last Sunday, I made Holly’s recipe for Garlic Butter Roast chicken, and used the leftover chicken to make this dish. It was so good that I wanted to eat more, but I was too full!! Thank goodness there’s leftovers for tonight!! Thank you so much Holly for all the time and effort you put into developing/sharing your recipes!! Every single one I’ve made so far has been a huge hit!!
Thank you so much for the kind words Deanne, I am so glad you are enjoying the recipes!
Quick queston. I can’t find light cream in my local store. Is it OK to use heavy cream instead? Or is light cream the equivalent of half and half?
You can use half and half in this recipe Deanne. Enjoy!
Thank you, Holly! Making this tonight with leftover chicken from your Garlic Butter Roast Chicken recipe (which was AMAZING by the way!).
I don’t usually leave reviews for recipes but I had to let the world know how amazing this pot pie is. My husband LOVES pot pie and I have tried other recipes that haven’t been the best. I have never seen my husband enjoy a dish I’ve made as much as he did tonight. I followed the recipe to a T and made the homemade crust listed in the instructions. It was a meal to remember in this house!
What a wonderful compliment, I am so happy to hear this recipe was a hit Lee!
By far the best chicken pot pie I have ever had! My husband said it was the best meal I’ve made in a while. I live in high altitude, and I didn’t make any changes to the recipe except eliminating the peas since I didn’t have any on hand. I mixed the cream and broth together before adding it to the flour mixture. Thank you for sharing this recipe!
Amazing. Instructions do not say when to add corn. I also had difficulty with the order of ingredients on the list as it doesn’t correspond to the order they are used in the recipe. I only have my phone so had to scroll up and down the list repeatedly. That said, this pot pie is delicious! Definitely a keeper.
So glad you enjoyed this recipe Karen, thank you for your feedback!
The corn is stirred in at the end of step 4. I have reorganized the ingredients to make it easier to follow.
Best chicken pot pie I have ever made!!! Thanks for the recipe!!!
You’re very welcome Janie!
What’s the best way to cook the chicken for the pot pie?
I often use a rotisserie chicken and shred the chicken and use that. But any leftover chicken will work just fine in this recipe! If you don’t have leftover chicken or a store bought rotisserie chicken, I will bake and shred chicken breasts. Enjoy!
Can this be made in advance and refrigerated until needed … later same day or next day? Thanks!! Great recipe!
Absolutely! Enjoy Julia!