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.
Can you make ahead of time or will get soggy?
Hello Julie. This recipe can be made ahead of time. Prepare the filling and refrigerate for up to 2 days. Fill pastry-lined pans and bake as directed, allowing extra time if the filling is chilled.
Thank you again for my 1 stop place for bang on recipes!
So glad you’ve loved the recipes Karen!
Great recipe! I will definitely be making this again.
I have used this recipe several times. it’s very simple to make and absolutely delicious. my family loves it. thank you!
Delicious recipe! I was pleasantly surprised with how easy it was to make pot pie at home. Very flavorful, the family was happy! Thank you for a great and simple recipe.
I have made this several times, adding in mushrooms and green beans, and it’s amazing as is or with the added veggies.
It’s a fan favorite in our home!
Recipe and pictures look great. I have a question before I attempt to make this. I noticed that no one has commented on blind baking the bottom crust prior to filling. Does the bottom crust go soggy? Do you recommend blind baking or is this not recommended at all? I’m looking forward to making this because I usually purchase Costco’s Chicken Pie, however, I find they have reduced the amount of chicken they use and would prefer trying to make my own with your recipe. Thank you.
I don’t find a need to blind bake the crust, you certainly can if you’d like. If the crust was blind baked, I’m not sure how well the top crust would seal. Let us know how it goes!
it’s not homemade if using store bought dough
The recipe and the write up specify that you can use homemade or store bought. Hope that helps.
It’s homemade if it’s made at home. Maybe you’re thinking of made-from-scratch.
You’d be surprised by how many people who can cook and bake are still intimidated by pie crust. When in actuality, it’s one of the easiest things to make.
Holly, I would love to make single serving Chicken Pot Pies as in the picture. It looks like a piece of puffed pastry on top.
Can you include instructions for this variation, please?
Hi Sharon, for this recipe we make a full chicken pot pie and cut it into slices to enjoy. I hope that helps!
First time ever making pie of any kind. I followed the recipe as written and used frozen store-bought deep dish crusts. I had more than enough filling (will make a small soup with leftovers).
It turned out beautiful and very tasty. Will definately make again.
Thank you for another great recipe.
Hubby gave these 5 stars! He loves chicken pot pie and I love Spend with Pennies, so I thought I would try this one, the only change was to and mushrooms and leave out the corn. It was fabulous and will definitely replace my old “go to”! Thank you for sharing all your wonderfully delicious recipes! So happy to have found you!
So happy you found this recipe too! I am glad it was a hit with both of you.
This recipe is a game changer for me on busy days. So easy and delicious! Your site is my go to for dinner ideas :)
Thank you so much, Lisa!
This is a very good filling, especially rich when you use heavy cream instead of half & half ;>)
I just wanted to tell you that every time I am searching for a recipe I end up coming across your site and making your recipes.
Thank you, Sabina! I hope you are enjoying them ❤️
I made this recipe tonight it was so delish. I substituted Olive oil for the Butter & no peas, I used frozen broccoli, carrots and cauliflower added frozen corn. Also used a prepackaged pie crust it was Very good! will make again! You now have a subscriber
Thank you for following along VeLita!
Hi, I am thinking of making this tonight or tomorrow. I do not have half & half but I do have whole milk. Can I use that and if so would I want to use extra flour or something? Thanks
That should work fine, Sabine. But you can add a little extra flour to help thicken it as well.
Thus is a great recipe! I used unrolled Cresent rolls for the crust and it was amazing!
First I’d like to say this was worth the work.
We did adjust a bit : we used an “Asian” veggie variety frozen, green beans no corn or peas, and extra broth eliminating the 1/2&1/2 and chippy s chicken salt to taste at the table.
My broth was quite bland… we will definitely make this again!
Thanks for leaving a comment, Jonathan!
I’ve seen many different ways of cooking the chicken before adding it to the pie. Do I fully cook it first or cook it halfway so it doesn’t overcook? How do you cook yours before shredding it?
I use rotisserie chicken or I use this recipe and shred it with two forks.
amazed recipes involving a ‘crust’ are considered pot pie………as the recipe uses the word ‘pot’..
its based on location, however Chicken Pot Pie is made in a ‘pot’…..and not within a crust..
don’t know why this is simply not called Chicken and vegetable pie…..as peach pie is and all other pies within are within pastry or having a pie crust…..
real chicken pot pie is made in a pot with savory gravy and squares of flour based pasta with vegetables within…….a soothing more comforting food
While I didn’t name the dish, the filling is certainly made in a pot and then transferred to a pie crust. I’m sure your version is delicious too!
I have never heard this before, and I’m 76! Your version does sound good though. Do you have a favorite recipe you follow?
This is traditional Chicken Pot Pie never heard of pasta in it. What country do you live in?
Dave, I’m wondering if you’re from Pennsylvania Dutch Country like I am? You’re right, this recipe is for chicken pie. Chicken Pot Pie is 100% a chicken stew made in a huge pot with homemade squares of dough dropped in and cooked in the stew. My mom used to make both and I was in the mood for chicken pie so I chose this recipe b/c it had a potato in it – I was finding most recipes did not. It’s an excellent recipe for chicken pie. lol
Thanks, Holly!!