When you think of cozy, classic comfort food, few dishes compare to a rich and creamy chicken pot pie. Whether it’s a chilly weeknight dinner or a Sunday family gathering, this savory pie—brimming with tender chicken, vegetables, and a flaky golden crust—is a warm hug in every bite.
In this ultimate guide, you’ll find the best chicken pot pie recipe that’s easy to follow, incredibly flavorful, and completely homemade. No shortcuts, no canned soup—just wholesome ingredients and real flavor. Let’s get baking!
Why You’ll Love This Chicken Pot Pie Recipe
- Classic and comforting: A homemade filling with chicken and vegetables in a creamy, herby sauce.
- Flaky, golden crust: Buttery pie crust on top makes every bite irresistibly good.
- Customizable: Add your favorite vegetables or use rotisserie chicken for convenience.
- Perfect make-ahead meal: Store in the fridge or freezer for an easy weeknight win.
Ingredients You’ll Need
Here’s what you’ll need for this easy and delicious chicken pot pie recipe:
For the Filling:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1/3 cup all-purpose flour
- 2 cups chicken broth (preferably low sodium)
- 1 cup whole milk (or heavy cream for extra richness)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup frozen peas
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning (optional, but recommended)
- Fresh parsley, chopped (optional for garnish)
For the Crust:
- 1 sheet of store-bought pie crust (or use homemade if preferred)
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions of Chicken Pot Pie
Step 1: Cook the Vegetables
In a large skillet or saucepan, melt butter over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5–7 minutes until softened and fragrant, stirring frequently.
Step 2: Make the Creamy Filling
Sprinkle flour over the cooked vegetables and stir to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent lumps. Then add the milk and continue stirring until the mixture thickens (about 5 minutes). It should resemble a thick, creamy gravy.
Step 3: Add Chicken and Peas
Stir in the cooked chicken, frozen peas, salt, pepper, thyme, and poultry seasoning. Let the mixture simmer for a few more minutes until heated through. Taste and adjust seasoning if needed.
Step 4: Assemble the Pie
Preheat your oven to 400°F (200°C). Pour the chicken filling into a 9-inch pie dish or deep-dish baking dish. Roll out the pie crust and lay it over the top. Trim any excess and crimp the edges. Cut 2–3 slits in the center for steam to escape.
Brush the crust with the beaten egg for a golden finish.
Step 5: Bake to Golden Perfection
Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbling. Let the pie cool for 10–15 minutes before serving—it will thicken more as it sits.
Tips for the Perfect Chicken Pot Pie
- Use cooked chicken: Leftover roast chicken or rotisserie chicken saves time and adds flavor.
- Homemade vs. store-bought crust: A store-bought crust works fine, but if you have the time, a flaky homemade crust makes it next-level.
- Frozen veggies work too: A mix of frozen peas, carrots, and corn can be substituted for fresh vegetables in a pinch.
- Make it ahead: Assemble the pie, cover tightly with foil, and refrigerate up to 2 days before baking.
Make-Ahead and Freezing Instructions
To Refrigerate:
Prepare the filling and assemble the pie, then cover with plastic wrap and refrigerate for up to 48 hours. When ready to bake, add a few extra minutes of cooking time.
To Freeze:
Assemble the pie and wrap it tightly in plastic wrap and foil. Label and freeze for up to 3 months. Bake directly from frozen at 400°F for 45–55 minutes, covering loosely with foil if the crust browns too quickly.
To Reheat:
Store leftovers in the refrigerator and reheat individual slices in the microwave or oven until hot. The crust may lose some crispness in the microwave, so reheating in the oven is preferred for best texture.
Variations on the Classic Chicken Pot Pie
Looking to shake things up? Here are some creative twists on the traditional chicken pot pie recipe:
- Cheddar Crust: Add shredded cheddar cheese to your pie crust dough for a cheesy kick.
- Herb Crust: Mix fresh rosemary, thyme, or sage into the crust for extra aroma.
- Curry Chicken Pot Pie: Add a teaspoon of curry powder to the filling for a warm, spiced version.
- Individual Pot Pies: Use ramekins or a muffin tin to create single-serving pot pies—great for meal prep or entertaining.
What to Serve with Chicken Pot Pie
This dish is satisfying on its own, but here are a few sides that complement it beautifully:
- Green salad with vinaigrette
- Roasted brussels sprouts or asparagus
- Buttermilk biscuits or dinner rolls
- Mashed potatoes, for extra comfort food vibes
Frequently Asked Questions
Can I make chicken pot pie without a bottom crust?
Absolutely. This recipe uses a top crust only, which keeps things simple and still delivers a golden, flaky finish.
Can I make this recipe dairy-free?
Yes! Substitute plant-based butter and use unsweetened almond milk or oat milk instead of dairy. The texture may vary slightly, but it’ll still be delicious.
What kind of chicken works best?
Cooked chicken breast, thigh meat, or even shredded rotisserie chicken all work well. Just avoid anything overly seasoned or saucy.
How do I thicken the filling?
If your filling feels too runny, simmer it a bit longer or add a tablespoon of cornstarch mixed with cold water to thicken it quickly.
Final Thoughts
This chicken pot pie recipe is the epitome of comfort food—rich, savory, satisfying, and nostalgic. It’s perfect for family dinners, special occasions, or meal prep. With its buttery crust and creamy chicken filling, it’s a dish you’ll come back to again and again.
So gather your ingredients, warm up your oven, and treat yourself to the best homemade chicken pot pie ever.