This homemade chicken pot pie is to die for! A great household hit that’ll have your family going back for seconds in no time. Nothing beats a warm, comforting slice of pot pie!
I don’t know about you, but on rainy, gloomy days, I crave something warm and comforting. This homemade chicken pot pie does just the trick! The filling is savory and rich, while the light pie crust is flaky and cooked to perfection.
Although homemade pot pie might not be as convenient as store-bought, believe me when I say it is so worth it! Once you get the hang of making this recipe, you’ll never turn back! It’s seriously so delicious, filling and the perfect meal to enjoy on a cold, winter day.
One great thing about pot pie is that you can easily tweak the recipe depending on what you have in your fridge! No chicken? Add leftover roasted turkey. Out of carrots? Use corn or chopped green beans instead. So many options to make this an easy, fridge-friendly recipe that your family or guests will love!
How to make chicken pot pie
Follow the simple steps below to wow your family or guests with the perfect pot pie!
- Cook chicken and veggies. In a pot, combine chicken, carrots, peas, potatoes and celery. Add broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 3/4 cups broth for filling) and set aside.
- Bake the bottom crust. Place bottom crust on pie pan and dab with a fork a few times. Place in oven at 425°F and bake for 5-7 minutes.
- Make the roux. In large sauce pan, cook onions in butter (over medium heat) until soft and translucent. Stir in flour, salt, pepper and celery seed. Next, slowly stir in chicken broth remains and milk and then simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas and celery mixture.
- Assemble and bake. Remove pie crust from oven and bump the temperature down to 375°F. Place chicken filling in bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake for 25 to 30 minutes, or until golden brown (cool for 10 minutes before serving).
Ways to make this recipe even easier
- Store-bought pie crust: While homemade pie crust is super delicious, it does take extra time. And if your weeknights are anything like mine, then you don’t have much time to get dinner on the table. That’s why I like to use store-bought pie crust when making pot pie. Pillsbury unbaked pie crusts are my favorite.
- Rotisserie chicken: This is one of my favorite hacks! Instead of cooking my own chicken breasts, I love using rotisserie chicken. It’s already cooked and can easily be shredded or chopped in minutes. You could also make my easy shredded chicken in the crockpot or instant pot.
- Frozen carrots and peas: Instead of slicing fresh carrots, just use a 16 ounce bag of frozen carrots and peas. Absolutely no work required!
- Go crustless: Skip the crust and make this chicken pot pie soup instead. It has all of the same flavors you love, but has fewer calories and is quicker to make. I love to serve the soup in a bread bowl or make these easy drop biscuits if I have the time.
Make ahead + freezing tips
- Make ahead: If you’d like to make this recipe ahead of time, I’d recommend preparing the filling the day beforehand. Let it cool, then store in an airtight container in the fridge. When making in advance, I also like to use the premade pie crust since there’s no extra preparation needed. Then the next day you can simply bake the bottom pie crust, add the filling, then bake the whole pot pie in the oven as instructed.
- Freezing: The recipe also saves very well, so you can easily double the batch and pop one in the freezer for later. So convenient and a great freezer meal to have on hand for a busy night! You can freeze it baked or unbaked. Just make sure to wrap it tightly with foil or saran wrap and then place in a freezer bag. It will stay fresh in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and then bake as directed.
More comfort food dinner ideas:
- Shepherd’s pie
- Chicken noodle soup
- 5-ingredient pot roast
- Instant pot chicken and dumplings
Homemade Chicken Pot Pie
- 1 pound boneless, skinless chicken breast halves (cubed)
- 1 cup sliced carrots
- 1/2 cup frozen green peas (or use 16 oz bag of frozen carrots & peas)
- 1/2 cup sliced celery
- 1 large potato (or 2 small potatoes, peeled and diced)
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 32 ounce carton chicken stock or broth (reserve 1 3/4 cups chicken broth)
- 2/3 cup milk
- 2 (9 inch) unbaked Pillsbury pie crusts
- In a pot, combine chicken, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 3/4 cups chicken broth for filling) and set aside.
- Place the bottom crust on the pie pan and dab a few times with a fork. Place in oven and cook at 425°F for 5-7 minutes.
- In a large sauce pan, cook onions in butter (over medium-heat) until soft and translucent. Stir in flour, salt, pepper and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas and celery mixture.
- Remove pie crust from oven and turn temperature down to 375°F. Place the chicken filling in the bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.