Homemade chicken pot pie is the ultimate comfort food. Seasoned chicken and vegetables in a creamy sauce all tucked into a flaky crust!
This easy recipe is great with leftovers, can be made ahead, and freezes well either before or after baking.
Chicken Pot Pie Ingredients
Chicken pot pie can be made as a double crusted pie or in individual bowls and topped with pastry or puff pastry.
VEGETABLES We use an assortment of fresh vegetables but frozen veggies (or leftover roasted veggies) work in this recipe too.
CHICKEN Rotisserie chicken is my go-to for this recipe but any cooked/shredded chicken will work. Use leftover chicken if you have it on hand.
SAUCE The sauce is from scratch and while it takes a little bit of time, it’s not difficult. Cream and chicken broth are thickened and seasoned with onions, garlic and herbs. Don’t use low sodium broth, the salt adds great flavor in this recipe!
PASTRY To make this even quicker, use refrigerated pie dough (or frozen) in place of homemade pie crust. You can also use frozen puff pastry in this recipe too (see notes below).
How to Make Chicken Pot Pie
- Cook butter & onions. Add carrots, celery & corn until tender. Stir in flour.
- Whisk in cream and broth (per recipe below) until thick and creamy.
- Add in chicken, peas and potatoes.
- Line pie plate with pastry and add flling. Top with a second pastry topping and bake until golden.
- Add broth/cream a little bit at a time mixing after each addition until smooth. It will seem thick at first but will smooth out as you add more liquid.
- Cut potatoes into small 1/2″ cubes for quick cooking.
- 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.
Make-Ahead & Leftovers
To Make Ahead: Prepare filling as directed and refrigerate up to 48 hours. Divide into bowls or fill crust before baking. If the filling is chilled, you may need to add extra time to heat through.
Freezer Meal: This filling can be frozen before cooking. If you are baking in a pie crust, the entire pie can be prepared (cool the filling before preparing) and frozen. Defrost in the refrigerator overnight and bake as directed. If you notice the crust beginning to overcook before the filling is hot, cover it with foil to prevent it from browning too much.
To Reheat: Leftovers can be reheated in the oven or microwave. The crust tends to get soggy in the microwave so if you know you are going to have leftovers, bake the puff pastry separately on a baking sheet and simply top the pot pie in a bowl when serving.
More Chicken Favorites
- Slow Cooker Chicken Pot Pie Soup – a fun twist on this recipe
- Chicken Stuffing Casserole – a one-dish meal
- Easy Biscuit Chicken Pot Pie – shortcut version
- Slow Cooker Butter Chicken – with fresh spices
- Homemade Chicken Spaghetti – from scratch recipe
- Easy Chicken Divan – another great classic
- Chicken Stroganoff – quick and creamy
Did you enjoy this Homemade Chicken Pot Pie? Be sure to leave a comment and a rating below!
Classic Chicken Pot Pie
- ½ onion chopped
- 2 cloves garlic minced
- ⅓ cup butter
- 1 small potato peeled and diced ½”
- ½ teaspoon poultry seasoning or to taste
- ¼ teaspoon thyme leaves
- ⅓ cup flour
- 1 ¼ cup chicken broth
- ⅔ cup light cream
- 1 cup celery diced
- 1 large carrot peeled and chopped
- ½ cup corn thawed if frozen
- 2 ½ cups cooked chicken or rotisserie chicken, chopped
- ½ cup green peas thawed if frozen
- 1 tablespoon fresh parsley
- 1 recipe double pie crust
- 1 egg yolk
Preheat oven to 400°F.
Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.
Place butter in a saucepan. Add onion, garlic, and seasonings cook over medium heat 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 onions and cook 1 minute.
Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Simmer 1 minute.
Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.
Line a 9″ deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture. (Sprinkle with fresh herbs and/or a pinch of kosher salt if desired).
Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.
Rest 10-15 minutes before cutting to thicken.
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.