Homemade Chicken Pot Pie

This chicken pot pie recipe is the ultimate comfort food—and my Mom’s favorite recipe.

A flaky crust is filled with a quick and creamy chicken and vegetable filling and then baked until golden brown and bubbly.

easy Homemade Chicken Pot Pie slice on a plate

This chicken pot pie recipe is so good that my Mom requests it as her gift for special occasions!

Easy to make: Making pot pie from scratch takes time, but it is easy to make.
Use leftovers: Use diced or shredded chicken or even leftover chicken or roasted vegetables.
Short-cut crust: Pie pastry can be made from scratch, but packaged pie dough can be used to make it faster.
Freezer friendly: Chicken pot pie can be made and baked before serving or frozen before or after baking.

Ingredients for Chicken Pot Pie

Chicken: Use rotisserie chicken to make it fast or leftover chicken if you have it. If not, chicken breasts can be baked and shredded or substitute leftover turkey.

Vegetables: I use fresh veggies, including potatoes, carrots, celery, and onion. Other great additions include mushrooms, green beans, or sweet potatoes. If you have leftover cooked or roasted vegetables, they can be added, too!

Sauce: The sauce for this chicken pot pie recipe is made with half and half for creaminess and chicken broth for flavor. Poultry seasoning adds a homey savory flavor—feel free to add other spices like garlic powder or fresh herbs.

Pastry: Make a flaky homemade pastry from scratch, or keep it quick with prepackaged pie crust dough.

Swap the fresh veggies for 2 cups of frozen mixed veggies.
Replace homemade pastry with a packaged pie crust.

cooked onions in butter in a white saucepan

vegetables, flour and seasonings in a white saucepan

How to Make Chicken Pot Pie

Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
Prepare the filling: Cook the vegetables and seasonings in butter (recipe below). Stir in flour. Stir in cream and broth then add the chicken, potatoes, and peas.
Assemble Pie: Transfer the chicken pot pie filling into the prepared crust. Add the top crust and seal.
Bake: Bake until the crust is golden brown.

Holly’s Tips for Perfect Pot Pie

For a glossy, golden surface, brush the dough with an egg wash before baking.
Roll the top crust and seal the edges by folding the excess dough under. Cut small slits in the top to allow steam to escape.
Place foil around the edge of the pie to prevent the crust from overcooking or burning.
Allow enough time for the pie to cool so it thickens up a bit before serving.

Reheating and Freezing

Chicken pot pie is perfect for meal prep or gifting!

Make ahead: 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.

Freezing: This easy chicken pot pie is a great freezer meal. It can be assembled and frozen. Thaw in the refrigerator and bake as directed, adding about 10 to 15 minutes to the cooking time. If the crust browns before the filling is heated through, lightly cover it with foil.

Reheating: Chicken pot pie can be reheated in the oven or microwave, although the crust will soften in the microwave and won’t be flaky and crisp. Pot pie can also be warmed in the oven at 350°F until heated through.

More Cozy Chicken Recipes

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Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!

Prep Time 20 minutes

Cook Time 1 hour

Rest Time 10 minutes

Total Time 1 hour 30 minutes

Deep Dish Pie Plate with white background

Cook ModePrevent your screen from going dark

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 a small knife 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.

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.
To Make Individual Pot Pies with Puff Pastry

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 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

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