This homemade chicken pot pie recipe features a made from scratch creamy chicken pot pie filling all wrapped up in flaky pie crusts.
There’s just something so comforting and delicious about chicken and vegetables in a creamy sauce being sandwiched between flaky pie crusts.
Growing up my mom always made chicken pie with canned soups, which was very good and something I looked forward to, but I knew it could be so much better with a homemade filling.
The nice thing is that making chicken pot pie from scratch takes just a few minutes more than mixing together the soups and is a great way to use leftover chicken.
Here are some more tips for super easy chicken pot pie.
Time Savers For Making Chicken Pie
- Use pre-made pie crusts. If you use a frozen pie crust for the bottom you’ll need a refrigerated pie crust for the top, or you could use puff pastry which I personally absolutely love.
- Use rotisserie or pre-cooked chicken. This way you don’t have to worry about cooking the chicken beforehand. Rotisserie chicken is already well-seasoned and I know places like Costco sell cooked chicken already chunked and off the bone.
- Use boxed or canned broth. Making homemade chicken stock can be tastier, but you can easily add extra seasoning to make store bought broth really pop. I prefer using boxed broth as it usually has less sodium.
- Buy pre-chopped and/or frozen vegetables. If I’m in a real time pinch I will buy a container of pre-chopped onions, carrots, and celery instead of doing it myself. There are also pre-chopped refrigerated potatoes you can buy. I also usually use a frozen vegetable mix from Costco (carrots, peas, corn, green beans). You can use canned veggies too if that what you have but they usually end up a bit mushy for my liking after baking.
- If you’re looking to make a recipe similar to this but even faster, check out our Chicken Pot Pie Soup recipe
Chicken Pot Pie Ingredients
As you can see from these ingredients, this is not a healthier chicken pot pie but it is hearty comfort food perfect for cooler nights.
- 1/3 cup unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped potatoes
- 1 finely diced garlic clove
- 1/2 cup all-purpose flour
- 1/2 cup milk and cream (or 1 cup half and half)
- 2 cups chicken broth (I use boxed broth if I don’t have homemade available)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chopped chicken (can be white or dark meat or a mix – I usually use a store-bought rotisserie chicken if I haven’t recently cooked a chicken)
- 1 cup mixed vegetables (I like to use a frozen pea, carrot, green bean, and corn blend) You can use canned veggies but they are usually mushier after baking.
- 1/2 teaspoon dried herbs or 1.5 teaspoons fresh herbs such as thyme, rosemary, and/or parsley (optional but adds a really nice flavor boost – only use the 1/2 teaspoon total if you use multiple herbs!)
- 2 pie crusts – using puff pastry for a top crust is a great alternative
Can I Make Chicken Pot Pie Ahead of Time?
You sure can! I recommend making the filling ahead of time and refrigerating for up to 2 days. You can also freeze the filling and thaw before using.
I don’t recommend fully putting the pie together and letting it sit more than a few hours as the crusts may get soggy.
The day you want to make the pie, proceed as normal with the pie crusts and baking. Just keep in mind that since the filling is cold you may need to bake the pie 10 or so extra minutes to be hot and bubbly.
If you want to freeze the whole pie I recommend doing so unbaked as the crust may get too soggy otherwise. You can thaw (crusts may be soggier)before baking or bake from frozen but the pie will need a much longer bake time.
Recommended Equipment for Baking Pot Pies
- Pie Dish – I always use my ceramic pie plate that is on the deeper side.
- Large Wooden Spoon – I like this large, deep wooden spoon because it has many uses from simply stirring the vegetables and making a roux to spooning the filling into the crusts.
- A Deep Skillet or Pot – This recipe makes a good amount of filling and you don’t want it spilling over onto your stove! I use the deep pan of this set, though mine is stainless instead of non-stick.
- Pie Server – Sure, you can use a spatula but a pie server just makes it so much easier to plate.
How To Make Chicken Pot Pie
The complete printable recipe is featured at the bottom of this article.
Preheat oven to 400°F.
Melt butter in a deep skillet over medium heat. Once melted, add onion, celery, potatoes, and garlic.
Sautee the veggies for about 10 minutes, or until softened, stirring often.
Once veggies have softened, add flour to the mixture and stir continuously for one minute to cook out any flour taste.
Stir in milk, cream, and chicken broth. Let continue to cook, stirring often, until the mixture bubbles and is thickened. Add in salt and pepper.
Turn off the heat and fold in the chicken, frozen veggies, and herbs, if desired. Put bottom pie crust into pie plate and spoon the filling evenly onto the crust.
Add top crust and pinch or crimp together. Cut a couple of slits in the top.
Place onto a baking sheet and bake until the crust is golden brown and the filling is bubbling. Check the crust about 30 minutes in and cover with foil if it is starting to get too browned.
Once browned and bubbling remove the pie from the oven let the pie sit for at least 5 to 10 minutes before serving to settle. If you cut it immediately the filling may spill everywhere instead of having nice slices.
What To Serve With Chicken Pot Pie
Pot pies are certainly an all-in-one meal but if you’d like a veggie side dish or bread to serve with it here are some of our favorite recipe ideas.
- Cherry Bacon Brussels Sprouts Recipe
- Easy Roasted Lemon Asparagus Recipe
- Broccoli Salad with Bacon and Cheese Recipe
- Homemade Yeast Rolls Recipe or Homemade Cloverleaf Rolls Recipe
More Pot Pie Recipes
- 1/3 cup unsalted butter
- 1 cup yellow or white onion, chopped
- 1 cup celery, chopped
- 1 cup potatoes, chopped (whichever kind of potato you like, I usually use Yukon gold)
- 1 clove garlic, finely diced
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup cream
- 2 cups chicken broth or stock, preferably low-sodium
- 4 cups white and/or dark chicken meat that has been cooked, deboned, and chopped into bite-sized pieces
- 1 cup frozen mixed vegetables (I like the organic pea/carrot/green bean/corn blend from Costco)
- 1/2 teaspoon dried herbs or 1.5 teaspoons fresh herbs such as parsley, thyme, or rosemary (optional)
- 2 pie crusts
- Move a rack to the middle of your oven and preheat to 400°F.
- In a large pot or deep skillet, melt 1/3 cup butter over medium heat. Once melted, add 1 cup chopped onion, 1 cup chopped celery, 1 cup chopped potatoes, and 1 diced garlic clove and season with a pinch (not the whole amount) of salt and pepper. Sautee the veggies for about 10 minutes, or until softened, stirring often.
- Once the veggies have softened, add 1/2 cup flour to the mixture and stir continuously for one minute to cook out any flour taste. Then, slowly stir in 1/2 cup milk, 1/2 cup cream, and 2 cups chicken broth. Let continue to cook, stirring often, until the mixture bubbles and is thickened. You should be able to dip a spoon into the sauce, take it out, and then run your finger over the back of the spoon, leaving a clean line without any of the sauce dripping into the clean line. Sprinkle in the remaining salt and pepper and stir.
- Turn off the heat and fold in 4 cups chicken and 1 cup frozen vegetables along with herbs, if using, until all the ingredients are evenly distributed.
- Place one pie shell in the bottom of your pie plate so that all sides are as even as possible.
- Spoon the cooked filling evenly into the bottom pie shell, not going over the top edge of the pie shell. You may have extra filling that you can make mini pot pies with, or add more broth and cream to for a pot pie soup. I like to add an extra sprinkle of salt and pepper on top of the filling.
- Place the second pie shell on top of the filling, trying to make all the sides as even as possible. Fold the edges of the top pie shell under the bottom and then pinch together or crimp with a fork. Cut a couple of slits in the top of the pie to let the steam be able to escape while baking.
- Place the pie on a baking sheet in case it cooks over, on the middle rack of your oven and bake for about 45 minutes, or until the pie crust is golden brown and the filling is hot and bubbly. I like to check about 30 minutes in and cover the pie with foil if the crust is getting too brown.
- Allow the pie to sit for about 5 - 10 minutes before serving to cool a bit and have the filling settle.
You can alternatively use puff pastry as the top crust if desired.
Cover and refrigerate any leftovers for up to 3 days. The pie is best reheated in the oven until hot so the pastry stays crisp. I like to reheat it at 350°F covered with foil that I remove the last few minutes.
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Nutrition Information:Yield: 8 Serving Size: 1/8th of pie
Amount Per Serving: Calories: 548Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 103mgSodium: 819mgCarbohydrates: 41gFiber: 4gSugar: 6gProtein: 27g
Nutrition information may not be accurate. Optional garnishes and toppings aren't included. Nutrition information is calculated automatically by and provided by Nutritionix. Exact nutrition information depends on the specific ingredients, brands, and amounts you use.