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.
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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
- 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
- Cook the potatoes and vegetables.
- Prepare the creamy filling and add the chicken (full recipe below).
- Add the chicken filling to the pie crust and cover with the second crust.
- 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.
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.
Chicken Pot Pie
Classic chicken pot pie has tender chicken and colorful vegetables in a creamy, savory gravy tucked inside a flaky golden double 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.
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!!