There’s nothing quite like a warm, comforting bowl of chicken pot pie. This classic dish instantly brings coziness to any table. Our homemade chicken pot pie recipe features a rich, creamy filling encased in a perfectly flaky crust. It’s surprisingly easy to make and a guaranteed family favorite. Get ready to enjoy the ultimate comfort food!

Why You’ll Love This Chicken Pot Pie

You are going to adore this easy chicken pot pie recipe for so many reasons! It brings together simple ingredients for a truly satisfying meal. This comforting dish is perfect for chilly evenings or any time you need a delicious pick-me-up.

It is the ultimate comfort food, warming you from the inside out.
You’ll savor a flavorful, creamy, and hearty filling in every bite.
The buttery, flaky homemade crust is simply irresistible.
This recipe offers the convenience of a delicious one-pot meal.
You can easily make it ahead and freeze for busy days.
It’s a healthier alternative to store-bought options.
This chicken pot pie recipe is perfect for easy, satisfying family dinners.

Ingredients

Gather these simple ingredients to create your incredible homemade chicken pot pie. This recipe uses two pie crusts for that classic top and bottom flaky layer.

1 recipe Homemade pie dough, chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
1 pound boneless skinless chicken breasts
1/3 cup butter (75 g)
1/2 cup celery, sliced (50 g)
1/3 cup onion, chopped (45 g)
1/3 cup all-purpose flour (40 g)
1/2 teaspoon salt (2.5 g)
1/4 teaspoon freshly ground black pepper (0.5 g)
1/4 teaspoon celery seed (0.5 g)
1/2 teaspoon garlic powder (1.5 g)
1 teaspoon chicken bouillon paste, or more to taste (or substitute 1 bouillon cube) (5 g)
1 cup milk (240 ml)
8 ounces frozen veggies (mix of carrots, peas, green beans, and corn) (225 g)
1 egg
1 tbsp milk (15 ml)

Notes & Substitutions

Using homemade pie dough truly elevates this chicken pot pie, but store-bought works too. For the chicken, leftover cooked chicken or a rotisserie chicken can save you time. Feel free to vary the vegetables with fresh options like diced potatoes or mushrooms, or stick to a convenient frozen blend. Any type of milk, dairy or non-dairy, will work well in the creamy filling. Adjust seasonings like herbs or a pinch of thyme to your taste. If you’re out of flour, a cornstarch slurry can also thicken your filling.

Equipment

You don’t need fancy tools for this delicious chicken pot pie recipe. Basic kitchen equipment will do the trick.

9-inch pie plate
Large saucepan or Dutch oven
Rolling pin
Whisk
Measuring cups and spoons

Instructions

Follow these step-by-step instructions for an amazing homemade chicken pot pie. Taking your time with each step ensures a perfect result every time. This chicken pot pie recipe is designed for success.

Prepare pie crust: Make your homemade pie dough according to the recipe instructions and ensure it is well chilled.
Cook chicken: Season the chicken breasts with salt and pepper. Place the seasoned chicken in a large saucepan and cover it with water. Bring the water to a simmer and cook until the chicken is just barely cooked through. Remove the chicken to a plate and let it cool for a few minutes. Chop the cooled chicken into bite-sized pieces. Reserve about 1 ¾ cups of the chicken cooking water in a measuring cup; discard the rest.
Make roux: In the same saucepan, add butter, chopped onions, and sliced celery. Cook for a few minutes over medium heat until the vegetables are soft and translucent. Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Cook, stirring constantly, for 1-2 minutes to toast the flour.
Add liquids: Slowly whisk in the reserved chicken water and milk until smooth.
Simmer filling: Bring the mixture to a simmer over medium-low heat, stirring occasionally. Continue to cook until the filling thickens to your desired consistency.
Stir in chicken, vegetables: Remove the saucepan from the heat. Stir in the chopped chicken and frozen vegetables until well combined.
Season to taste: Taste the filling and adjust seasonings as needed. You might want more salt, pepper, bouillon, or garlic powder.
Cool filling: Allow the chicken pot pie filling to cool completely before assembling the pie. This step is crucial for preventing a soggy bottom crust.
Preheat oven: Preheat your oven to 425°F (220°C).
Roll out bottom crust: On a lightly floured surface, remove one chilled pie dough from the fridge. Use a rolling pin to roll the dough into a large circle, about 12 inches in diameter. Carefully transfer the dough and fit it into your 9-inch pie pan.
Pour in cooled filling: Pour the completely cooled chicken pot pie filling into the prepared bottom crust, distributing it evenly.
Roll out top crust: Roll out the second chilled pie dough into another 12-inch circle. Gently place it over the top of the filling.
Seal edges: Trim any excess dough and then seal the edges of the two crusts together. Crimp them decoratively using your fingers or a fork, if desired.
Vent crust: Use a sharp knife to cut a few small slits in the center of the top pie crust. This allows steam to escape during baking.
Prepare egg wash: In a small bowl, whisk together 1 egg with 1 tablespoon of milk.
Brush crust: Brush a very thin, even layer of the egg wash over the entire top pie crust.
Bake pie: Bake for 40-50 minutes, or until the top crust is golden brown and the filling is bubbly.
Tent if browning: If you notice the crust browning too quickly, loosely tent the pie with a piece of aluminum foil.
Rest before serving: Once baked, remove the pie from the oven. Allow the chicken pot pie to cool and rest for at least 15-20 minutes before slicing. This allows the filling to set up properly.
Slice and serve: Slice into wedges and serve warm. Enjoy your delicious homemade chicken pot pie!

Pro Tips & Troubleshooting

Achieving a perfect chicken pot pie is simple with these tips. For a truly flaky crust, always use cold butter and avoid overworking the dough. To prevent a soggy bottom crust, consider blind baking your bottom crust briefly before adding the filling, or simply ensure your filling is completely cool. For even cooking of the chicken, make sure to cut your pieces uniformly. If your filling seems thin, a proper roux made with butter and flour, cooked for a couple of minutes, is key. You can also whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end of simmering. If the crust starts to brown too much, tent it loosely with aluminum foil.

Serving, Storage & Variations

This classic chicken pot pie pairs wonderfully with a simple green salad or some warm crusty rolls. For reheating leftovers, place individual slices in the oven at 300°F (150°C) until warm, or microwave gently. Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3-4 days.

Make Ahead & Freezing

This chicken pot pie recipe is fantastic for making ahead. You can prepare the filling up to 2 days in advance and store it in the refrigerator. For an assembled pie, you can prepare the entire pie and refrigerate it overnight before baking. To freeze unbaked pot pie, wrap it tightly in plastic wrap and then foil. It will last up to 3 months. For baked pot pie, cool completely, then wrap and freeze. Thaw frozen pies overnight in the refrigerator before baking as directed.

Variations

Get creative with your chicken pot pie! Add extra vegetables like diced potatoes, mushrooms, or even sweet peas. For a cheesy twist, stir in some shredded cheddar or Gruyere to the filling. You can also swap the pie crust for a savory biscuit topping for a different texture. Bake individual pot pies in ramekins for personal portions. For a gluten-free version, use a gluten-free pie crust and a gluten-free flour blend for your roux.

Nutrition

Here’s a general nutritional breakdown for one serving of this homemade chicken pot pie. Keep in mind that exact values can vary based on specific ingredients and portion sizes.

Nutritions	Amount
Calories	431 kcal
Carbohydrates	35 g
Protein	19 g
Fat	24 g
Saturated Fat	10 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	9 g
Trans Fat	0.3 g
Cholesterol	81 mg
Sodium	575 mg
Potassium	413 mg
Fiber	3 g
Sugar	2 g
Vitamin A	1805 IU
Vitamin C	4 mg
Calcium	72 mg
Iron	2 mg

Disclaimer: Nutritional information is an estimate. It may vary significantly based on ingredients used and preparation methods.

FAQ

Got questions about this delicious chicken pot pie recipe? We have answers!

Can I use store-bought pie crust? Yes, absolutely! Store-bought pie crusts are a great time-saver for this chicken pot pie recipe.
How do I thicken pot pie filling? A roux of butter and flour is the classic way, or you can use a cornstarch slurry.
Can I use cooked chicken? Yes, using pre-cooked chicken, like rotisserie or leftover chicken, saves a lot of time.
How long does chicken pot pie last in the fridge? Properly stored, it lasts 3-4 days in an airtight container.
Why is my pot pie crust soggy? A soggy crust usually happens when the filling is too hot or the bottom crust wasn’t baked enough.
What is the best temperature to bake chicken pot pie? Baking at 425°F (220°C) helps achieve a golden, flaky crust and bubbly filling.

Conclusion

This homemade chicken pot pie recipe truly delivers on comfort and flavor. With its creamy filling, tender chicken, and perfectly flaky crust, it’s a meal that feels both special and incredibly simple to prepare. We hope you enjoy making this heartwarming dish as much as we do. Give this amazing chicken pot pie recipe a try tonight! Share your comments and ratings below—we love hearing from you!

Close-up of a delicious homemade chicken pot pie slice on a ceramic plate, perfect for a classic chicken pot pie recipe.

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