This homemade chicken pot pie is the ultimate comfort food! Made with a flaky pie crust, tender chicken, savory vegetables and an easy creamy sauce, a cozy piece of this savory pie is the best way to warm up on a chilly night!
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Easy Homemade Pot Pie Recipe
This homemade chicken pot pie satisfies warm comfort food cravings just like my chicken noodle casserole! The filling is savory and rich, while the pie crust is light and flaky. Homemade pot pie might not be as convenient as store-bought, but it is so worth it!
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 or diced baked ham. Out of carrots? Use corn or chopped green beans instead. This is an easy, fridge-friendly recipe that your family or guests will love!
Ingredients for Chicken Pot Pie
This chicken pot pie is chocked full of veggies and can be made with premade pie crust to come together in a jiffy.
Find the full printable recipe with specific measurements below.
- Chicken: Skinless, boneless chicken breast is cut in cubes.
- Vegetables: I like to use all the veggies and fill the chicken pot pie with carrots, frozen peas, potato, celery and onion.
- Chicken stock: This is a key ingredient in thinning the sauce and adding flavor.
- Pie crusts: I use 2 premade Pilsbury pie crusts to save time and energy.
- Butter: A key component in making the roux for the sauce.
- Flour: This acts as a thickening agent for the sauce.
- Milk: I use milk to make the sauce extra creamy and rich.
- Seasoning: I add coarse salt, ground black pepper and celery seed to elevate all the flavors. You can also add thyme, garlic powder, or your favorite seasoning salt, if you prefer.
Substitutions and Variations
- Store-bought pie crust: While homemade is super delicious, it does take extra time. That’s why I like to use store-bought pie crust when making pot pie. Pillsbury unbaked pie crusts are my favorite.
- Biscuit version: Instead of using pie dough, try making this easy chicken pot pie with biscuits.
- Rotisserie chicken: Instead of cooking my own chicken breasts, I love using rotisserie chicken. 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. Serve the soup in a bread bowl or make these easy drop biscuits to serve with it.
How to Make Chicken Pot Pie
Follow the simple steps below to wow your family or guests with the ultimate comfort food!
- 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).
Tips for Perfect Pot Pie
- Prevent edges from browning too quickly be creating a pie shield with foil.
- Cut small slits in the top of the pie crust to help steam escape.
- Rest before serving. This cools pie down to prevent burnt tongues and helps the pie filling set.
- Serve with dinner rolls, classic wedge salad or green beans for a complete meal.
The rich and creamy sauce for this chicken pot pie recipe is made with a roux of onions, butter, flour, salt, pepper, celery seed, chicken broth and milk.
One of the surefire ways to prevent a soggy-bottom crust is to par-bake it before filling.
To avoid the pie crust cracking and possibly leaking, poke holes with a fork gently before par-baking.
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 or make this all butter pie crust in advance. 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: Easily double the batch and pop one in the freezer for later. So convenient for a freezer meal on a busy night! 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.
- Reheating: When ready to enjoy, thaw overnight in the fridge and then bake as directed.
5 star review
NEW TOP FAMILY FAVORITE!! Could. Not. Be. Better. Seriously, the best thing I’ve ever made thanks to you. Thank you!!– Misty
More Comfort Food Dinner Ideas
Homemade Chicken Pot Pie
- 1 pound boneless, skinless chicken breast halves , cut into cubes
- 1 cup sliced carrots
- ½ cup frozen green peas , or 1 (16-ounce) bag frozen carrots and peas
- 1 large potato , or 2 small potatoes, peeled and diced
- ½ cup sliced celery
- 1 (32-ounce) box chicken stock or broth
- 2 (9-inch) unbaked Pillsbury pie crusts
- ⅓ cup unsalted butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery seed
- ⅔ cup milk
- Preheat the oven to 425°F
- In a large pot, combine chicken, carrots, peas, potatoes, celery, and broth over medium heat. Boil 15 minutes. Strain the broth but reserve 1 and 3/4 cups broth for filling.
- Place 1 pie crust in the bottom of the pie pan and poke several times with a fork. Bake 5 to 7 minutes. Remove from oven and reduce temperature down to 375°F.
- In a large saucepan, cook onions in butter over medium-heat until soft and translucent. Stir in flour, salt, pepper, and celery seed. Next, slowly stir in milk and the reserved 1 3/4 cup broth. Reduce temperature to medium low and simmer until thickened. Remove from heat and stir in the chicken mixture.
- Spread the chicken filling over the baked 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 25 to 30 minutes, or until golden brown. Cool 10 minutes before serving.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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