Homemade Chicken Pot Pie Recipe

This Chicken Pot Pie is one of my husband’s all-time favorite recipes! Iโ€™ve perfected a foolproof method that avoids the pitfalls of other bland or runny recipes and ensures a golden, flaky crust (never soggy!) and a rich, creamy, herb-infused filling that will leave everyone clamoring for more. Best of all, this recipe includes prep-ahead instructions to pop the pie in the oven and bake!

top view of homemade chicken pot pie showing the flaky crust


 

This Recipe For Chicken Pot Pie is a Dinner Winner

  • Buttery, Flaky, Golden Crust: The combination of butter and shortening plus technique ensures a consistently crisp, golden crust that doesnโ€™t get soggy. The crust can be made and stashed in the refrigerator or freezer until ready to use.
  • Rich, Savory Filling: The chicken and vegetables are swaddled in a rich, creamy gravy-like sauceโ€”there is no lackluster watery filling here! Starting with a little less flour and then simmering for longer concentrates the flavors and creates irresistible creaminess without gumminess.
  • Perfectly Seasoned: Aromatics, hand-picked herbs, spices, and my secret ingredient season the filling to a complex, comforting savoriness that stands up against the buttery crust.
  • No Soggy Bottom: Because there isn’t a bottom crust! Two crusts are overkill and create a disproportionate ratio of crust to filling. One buttery, flaky top crust is perfect.
  • Customizable: You can quickly adapt this recipe with your choice of vegetables or herbs to suit your preferences or what you have on hand because it’s all about the creamy gravy sauce! AKA, this recipe is a fantastic clean-out-the-vegetable-drawer meal!
  • Prep Ahead:  The filling and pie crust can be made ahead, making dinnertime a breeze!
chicken pot pie recipe with a slice removed showing how creamy the filling is
ingredient icon

Ingredients For Homemade Chicken Pot Pie

This recipe for Chicken Pot Pie is made with classic ingredients but tastes 5-star delicious. Letโ€™s take a closer look at what youโ€™ll need (measurements in the printable recipe card at the bottom of the post): 

  • Pie crust: Use my buttery, flaky homemade pie crust (highly recommend!) or store-bought. The crust recipe is made with butter and shortening for ultimate flavor and flakiness with pantry-friendly flour, sugar, salt, and ice water.
  • Chicken: 2 ½ cups of shredded rotisserie chicken help this recipe come together quickly! You can also make your shredded chicken or cube the chicken instead, depending on personal preference.
  • Chicken broth: Use low sodium chicken broth so we can also use chicken bouillon which amps up the flavor.
  • Chicken bouillon: This imparts a complex, savory, goodness to the creamy gravy (itโ€™s like salt with FLAVOR). You may use bouillon powder, bouillon cubes or bouillon base (like Better Than Bouillon or Zoup!).  Add it to the filling without first dissolving it in liquid first. 
  • Milk: Any kind of milk can be used. Less fat milk will take longer to simmer and thicken.
  • Cornstarch: This is added to the milk to help thicken the filling instead of using heavy cream.
  • Flour: Use all-purpose flour or gluten-free 1 to 1 baking flour. 
  • Aromatics: The filling consists of one yellow onion and four garlic cloves. If you’re out, you can substitute 1 teaspoon of onion powder and 1 teaspoon of garlic powder, but fresh is so much better!
  • Veggies: Carrots, celery, Yukon Gold potatoes, and petite frozen peas create the classic filling, which is divine! Use Yukon Gold potatoes (not Russets) for their buttery creaminess and petite frozen peas for the best texture.
  • Herbs: Dried parsley, dried rosemary, rubbed sage, salt, and pepper lace the filling with nostalgic goodness.
Chicken pot pie ingredients: shredded chicken, onions, garlic, potatoes, celery, carrots, frozen peas, spices, chicken broth, milk and flour

How to Make The Best Chicken Pot Pie Recipe

This recipe for Chicken Pot Pie has a few steps, but each is easy, and the filling comes together quickly. Let’s take a closer look at how to make it (full recipe in the printable recipe card at the bottom of the post):

  • Step 1:  Make the pie dough.  Use my favorite homemade pie crust. The crust post contains tips and tricks for foolproof pie crust, even if youโ€™ve never made it beforeโ€”so donโ€™t be intimidated! Essentially, you’ll pulse the flour, sugar, and salt together, add the butter and shortening, then pulse about ten times, then stream in water until moistened. Next, transfer the dough to parchment paper, wrap it into a disc, and refrigerate in plastic wrap for at least 2 hours, but best if overnight.
  • Step 2: Cook the Vegetables. Add the cubed potatoes to a microwave-safe bowl with water and microwave until fork tender, then set aside. Sautรฉ the onions, carrots, and celery in sizzling butter in a braiser (my fav/pictured) or large saucepan until softened. Add the garlic and sautรฉ for 30 seconds.
showing how to make chicken pot pie from scratch by steaming the potatoes then sautรฉing the vegetables
  • Step 3: Make the Roux. Sprinkle the flour over the vegetables and cook while stirring for 2 minutes. Reduce the heat to low and stir in the chicken broth, followed by the milk/cornstarch, chicken bouillon, and spices.
a collage showing how to make chicken pot pie by adding flour, cooking with vegetables, then whisking in broth
  • Step 4: Thicken the Sauce. Bring to a simmer, stirring constantly, until thickened to the desired consistency.
showing how to make chicken pot pie by simmering the sauce until thickened
  • Step 5: Combine. Stir in the chicken, strained potatoes, and frozen peas, then transfer to a deep pie pan.
showing how to make chicken pot pie by adding peas, chicken and potatoes to the sauce
showing how to make chicken pot pie from scratch by stirring the filling ingredients together with the sauce
  • Step 6: Add the Pie Crust. Remove the chilled pie dough from the refrigerator and roll it into a large circle. Lay the dough over the filling, then fold the overhanging dough up back over itself to form a thick edge crust. Flute the edges (pictured) or crimp with a fork. Cut 6-8 slits in the top to allow steam to escape. Mix the egg with heavy cream and lightly brush it over the crust.
a collage showing how to make chicken pot pie from scratch by adding pie crust to the top of the filling, then crimping the edges, adding slits, and brushing with egg wash

  • Step 7: Bake.  Bake for 40-55 minutes at 375 degrees F, or until the top of the crust is golden brown.
showing how to make chicken pot pie recipe by baking until the crust is golden

Tips For Making Chicken Pot Pie From Scratch

Follow these tips for the best Chicken Pot Pie recipe!

  • Make the Pie Crust Ahead: I suggest making the crust the night before so itโ€™s all ready to roll out the next day.  This makes the recipe come together very quickly and makes the crust easier to work with, thicker, flakier, and less likely to shrink.
  • Use cold ingredients for the pie crust. It is important that the shortening, butter, and water are very cold because keeping the fat cold until it enters the oven ensures a flaky crust instead of a crunchy one.  According to Baking Illustrated, as the fat pellets melt during baking, steam is produced, which creates pockets in the dough, resulting in flaky layersโ€”so we need our fat to not melt before the oven.
  • Handle the dough as little as possible. This will prevent the flour from being over worked, and it will keep the butter coldโ€”both of which ensure a flaky pie crust.
  • Cook the roux long enough. It is essential to cook the flour for two minutes to remove the raw taste, to prevent lumps, and to activate the chemical reaction so it will thicken the sauce properly.
  • Simmer long enough. The creamy gravy will start very thin with a lot of liquid, but it will thicken as long as you keep simmering. The longer simmer concentrates and melds all the flavors.
  • Simmer to desired consistency: The consistency of the sauce before it goes in the oven will be the same as when it comes out of the oven. For a thinner consistency, stir in additional chicken broth or milk; for a thicker consistency, simmer longer.
  • Season to taste. The filling will taste the same once itโ€™s out of the oven, so taste it before topping it with the pie crust.
  • Check pie edges. Keep an eye on the baking pie and be prepared to cover the pie edges with a foil or a pie crust shield to prevent the edges from burning.
  • Vent the Top Crust: Make enough slits in the top crust to allow steam to escape, which helps keep the filling from becoming too watery. If the pie crust is poofing while baking, feel free to add more slits.
  • Let it Rest: Allow the pot pie to cool for a few minutes before slicing. This helps the filling set so it’s thick, making it easier to serve.
showing how to make chicken pot pie by baking until the crust is golden

The Best Chicken Pot Pie Recipe Variations

  • Biscuit Topping: Instead of pie crust, top the filling with cheddar chive biscuits from this recipe. They’re mega soft, buttery, and flaky.  You can also use store-bought biscuits and bake until they are golden brown.
  • Store-Bought Crust: If you can’t plan ahead, use a store-bought pie crust or even puff pastry.
  • Potato-Topping: Instead of a pastry crust, top the filling with mashed potatoes for a hearty shepherdโ€™s pie-style variation. If adding potatoes on top, you may want to reduce the potatoes in the filling.
  • Different Protein: Use cooked and shredded turkey, ground turkey, ground chicken, or even lean ground beef.
  • Meatless: Use more potatoes, celery, and peas, or add additional vegetables such as mushrooms, squash, cauliflower, corn, etc. You may also replace the chicken with a plant-based protein of your choice.
  • Different Vegetables:  Swap the vegetables for your favorites, such as corn, green beans, mushrooms, butternut squash, zucchini, broccoli, or cauliflower. The vegetables must be softened before popping them in the oven; they will not soften further.
  • Fresh Herbs: You may use 3X the amount of fresh herbs.  Add them to the sauce at the end with the chicken, potatoes, and peas.
  • Frozen Veggies: Use a bag of mixed frozen vegetables instead; no need to thaw first.
  • Flavor Variations: Toss the chicken with buffalo sauce and add blue cheese for a spicy twist or substitute some of the spices for yellow curry powder.
  • Make it Cheesy: Make the sauce creamy and cheesy! Parmesan, Gruyere, sharp cheddar, Colby, Monterey Jack, Gouda, etc. would all be tasty.
  • Mini Chicken Pot Pies: Divide the filling among ramekins and bake until the crust is golden brown and the gravy bubbles through the vents.

What to Serve With Classic Chicken Pot Pie

This homemade Chicken Pot Pie is a meal-in-one and doesnโ€™t need a thing!  Still, it pairs well with a fresh salad such as wedge salad, apple salad, or fall salad and fresh fruit such as winter fruit salad.

up close of the classic chicken pot pie filling with carrots, potatoes, chicken, and frozen peas

Chicken Pot Pie FAQs

What is Chicken Pot Pie?

Chicken pot pie is a savory pie filled with a mixture of tender chicken, vegetables, and a creamy sauce, all enclosed in a flaky, buttery crust. It’s a classic comfort food that’s hearty, delicious, and perfect for family meals. Originating from ancient times, the concept of a savory pie filled with meat and vegetables was embraced and evolved throughout European history, particularly in medieval England. The dish gained widespread appeal in America during the 19th and 20th centuries, becoming a staple in home cooking and comfort food cuisine. Its popularity surged as it adapted to American tastes, with the introduction of creamy sauces and a flaky crust, making it a beloved dish for family meals and special occasions. Its convenience, satisfying nature, and the ability to use readily available ingredients further solidified its place in American culinary tradition.

What is the original pot pie?

The original pot pie dates back to ancient times, with roots in both Roman and Greek cuisines. Early versions of pot pie consisted of meat and vegetables cooked inside a simple pastry crust, often as a way to use leftover meats. The pie was baked in a pot, giving it its name. In medieval Europe, these savory pies became popular, with variations that included different meats, such as game or poultry, and were often served at banquets. While todayโ€™s pot pies are known for their creamy fillings and flaky crusts, the original versions were more rustic, focusing on hearty ingredients baked inside a basic pastry.

Why is my chicken pot pie so watery?

A chicken pot pie can turn out watery for several reasons, most often due to the filling not thickening properly. If the roux (the mixture of butter and flour) isnโ€™t cooked long enough before adding the liquid, the sauce wonโ€™t develop enough structure. Using too much liquid or not simmering the filling long enough can also prevent the sauce from reducing and thickening. Additionally, adding too many watery vegetables or not draining them well can increase moisture in the filling. To avoid a watery pot pie, ensure the sauce has thickened before baking and use proper proportions of liquid to ensure a creamy, cohesive consistency.

What do you use to thicken chicken pot pie?

To thicken chicken pot pie, the most common method is using a roux, which is made by cooking equal parts butter and flour together. Once the roux is cooked, it is combined with chicken broth and sometimes milk or cream to create a rich, thick sauce that binds the chicken and vegetables. The flour in the roux acts as a thickening agent, giving the sauce a smooth, creamy consistency. Some recipes (like this one) also incorporate cornstarch mixed with water (a slurry) so you can use less flour in the recipe so it doesn’t become gummy. The key is to ensure the filling is thick enough to hold its shape while baking, without being too runny or overly dense.

What’s the difference between chicken pie and chicken pot pie?

The main difference between chicken pie and chicken pot pie lies in the filling and the presence of a sauce. Chicken pie typically consists of a mixture of chicken and vegetables enclosed in a pastry crust, but it often has a drier filling without a creamy sauce. In contrast, chicken pot pie features a rich, creamy sauce made from chicken broth and thickened with a roux, which coats the chicken and vegetables, giving it a stew-like consistency. Additionally, chicken pot pie may have only a top crust, while chicken pie usually has both a top and bottom crust.

What is the sauce made of in chicken pot pie?

The sauce in chicken pot pie is typically made from a combination of butter, flour, and chicken broth to create a creamy, flavorful base. The butter and flour are cooked together to form a roux, which thickens the sauce as it simmers. Chicken broth is then added to the roux, followed by milk or heavy cream for extra richness. Seasonings like salt, pepper, thyme, and garlic are often included to enhance the flavor, resulting in a smooth, savory sauce that perfectly complements the chicken and vegetables in the filling.

What is chicken pot pie filling made of?

Chicken pot pie filling is typically made of tender, cooked chicken combined with a medley of vegetables such as carrots, peas, and celery, all enveloped in a rich, creamy sauce. The sauce is often made from a roux (a mixture of butter and flour) and chicken broth, which creates a smooth, flavorful base. Some recipes may also include potatoes or onions for added texture and taste. Seasonings like thyme, salt, pepper, and garlic are commonly used to enhance the flavor, making the filling hearty, savory, and comforting.

How do you make chicken pot pie from scratch?

To make chicken pot pie from scratch, sautรฉ the onions, garlic, and vegetables until tender; add flour, chicken broth, and milk, and simmer until thickened to create a rich, creamy sauce, then pour the filling into a pie crust. Top with a layer of pie dough, bake until golden brown, and enjoy a homemade meal thatโ€™s both comforting and satisfying.

Can I use store-bought crust for Chicken Pot Pie?

Yes, you can use store-bought pie crust for chicken pot pie to save time. While homemade crust gives the best flavor and texture, a pre-made crust still delivers a delicious result with less prep.

How do I prevent Chicken Pot Pie from being soggy?

To avoid a soggy chicken pot pie, make sure the filling isnโ€™t too watery and bake the pie until the crust is golden and crisp. You can also partially bake the bottom crust (if using) before adding the filling to keep it flaky.

Can Chicken Pot Pie be made ahead of time?

Yes, you can make chicken pot pie ahead of time. Prepare the filling and crust separately, then assemble and refrigerate until ready to bake, or bake it fully and reheat when needed.

up close of taking a bite of homemade chicken pot pie recipe

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showing how to make chicken pot pie by baking until the crust is golden

Classic Chicken Pot Pie

This Chicken Pot Pie is one of my husband's all-time favorite recipes! Iโ€™ve perfected a foolproof method that avoids the pitfalls of other bland or runny recipes and ensures a golden, flaky crust (never soggy!) and a rich, creamy, herb-infused filling that will leave everyone clamoring for more. Best of all, this recipe includes prep-ahead instructions to pop the pie in the oven and bake!
Servings: 8 slices
Total Time: 3 hours 50 minutes
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

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Ingredients

Pie Crust

  • 1 recipe pie crust (or store-bought pie crust)
  • Egg wash: 1 large egg beaten with 1 TB milk or heavy cream

POT PIE

  • 1/2 cup milk
  • 1 1/2 teaspoons cornstarch
  • 2 ยฝ cups shredded chicken (like rotisserie)
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 ยฝ cups Yukon gold potatoes, peeled, chopped 1/2-inch cubes
  • 1 medium yellow onion, chopped
  • 2 medium carrots, thinly sliced (about 1 cup)
  • 3/4 cup sliced celery
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 1/2 tsps EACH dried parsley, chicken bouillon (see Notes)
  • 1/2 tsp EACH dried oregano, dried thyme, salt
  • 1/4 teaspoon rubbed sage, dried rosemary, pepper
  • 1 cup frozen peas (don't thaw)

Instructions

MAKE THE PIE DOUGH

  • The pie dough must chill for at least 2 hours, but it's best chilled overnight (up to 5 days), so plan accordingly. Make the pie dough recipe (click here) through step 6 (making dough into a disc and chilling). The pie filling may also be made ahead of time and reheated if desired.

MAKE THE FILLING

  • Prep:ย Preheat the oven to 375ยฐF. Whisk the milk and cornstarch together and set aside.
  • Microwave the Potatoes:ย Add chopped potatoes and ¼ cup water to aย microwave-safe bowl with a lid. Cover and microwave for 5-6 minutes, until fork tender; drain and set aside.
  • Cook the Veggies:ย Melt the butter with olive oil in aย large braiser (pictured), large saucepan, or Dutch oven over medium-high heat. Add theย onions,ย carrots, celery, and sautรฉ until the onions are softened, about 6-8 minutes. Add theย garlicย and sautรฉ for 30 seconds. Sprinkle in the flour and cook for 2 minutes (it will be thick).
  • Add the Broth:ย Reduce the heat to low and stir in the chicken broth, milk/cornstarch (whisk again to recombine), chicken bouillon, and spices.
  • Thicken the Sauce: Bring to a simmer, whisking constantly, and continue to simmer until thickened to the desired consistency. There will be a lot of liquid/be very thin but will reduce for phenomenal flavor. The sauce will thicken slightly in the next step when the potatoes are added, but in general, the consistency now will be the same as when it comes out of the oven, so adjust as desired. For a thinner consistency, stir in additional chicken broth or milk; for a thicker consistency, simmer longer.
  • Combine: Remove from heat and stir in the chicken, strained potatoes, and frozen peas. Season with salt and pepper to taste and adjust the consistency as needed. Transfer to a 9-inch, 1 ยฝ -2" deep pie pan.

TOP WITH PIE CRUST

  • Roll Out the Chilled Pastry:ย Using a rolling pin,ย roll the chilled dough into an 11โ€”or 12-inch circle on lightly floured parchment paper. Carefully transfer the dough over the filling (place the dough on top of the pie, then peel the parchment paper back).
  • Form edges: Fold the overhanging dough back over itself to form a thick crust (see photos in post). Flute the edges (pictured) or crimp with a fork. Cut 6-8 slits in the top to allow steam to escape. Lightly brush the egg wash all over the top crust. I donโ€™t brush it on the fluted edges because this makes them brown more quickly than the center.

BAKE

  • Bake: Bake the pot pie for 40-55 minutes at 375 degrees F, or until the top of the crust is golden brown. Watch closely, and cover the edges with foil or aย pie crust shield,ย if needed, to prevent them from burning. If the crust is poofing up in an area, add another slit.
  • Cool: Let the pie cool for 5-10 minutes before serving. Enjoy!

Notes

  • Chicken bouillon: This imparts a complex, savory goodness to the creamy gravy (itโ€™s like salt with flavor). You may use bouillon powder, bouillon cubes or bouillon base (like Better Than Bouillon or Zoup!).ย  Add it to the filling without first dissolving it in liquid.

Make Ahead

  • 100% make ahead. Bake the pie, chill and refrigerate. Reheat per below.
  • Filling:ย  The filling can be made and stored in an airtight container in the refrigerator 48 hours ahead. Warm in a skillet, adding a splash of milk, as needed, to thin to desired consistency.ย  Assemble and bake as instructed.
  • Make pie dough:ย The dough can be stored in the refrigerator for 5 days or frozen for up to three months. Thaw in the fridge overnight before using.

How to REheat

  • To Store: Let the pot pie cool to room temperature, cover, and refrigerate for up to 5 days.
  • Microwave: Transfer individual portions to a microwave-safe plate and microwave for 90 seconds, then at 15-secondย intervals as needed.
  • Air Fryer: Reheat individual portions at 365ยฐF for 5 minutes or until warmed
  • Oven:ย  Loosely cover the pie with foil and bake, covered with foil, at 300ยฐF for 20-30 minutes or until warmed through.

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2 Comments

  1. Karen says

    This looks like the perfect cozy meal to serve the family. Have you ever made this with a bottom crust? Our local grocery store had Marie Callender frozen pie crusts on sale so they now sit staring at me in the freezer. You don’t see any problem using a bottom crust for your yummy recipe, do you? I’d probably defrost and bake for 8 or 9 minutes before filling it up. Your thoughts please? Thanks Jen!

    • Jen says

      Hi Karen! Thank you for your question! I think you should totally go for it! Pre-baking will definitely help so that it bakes all the way through and doesn’t become soggy from the ingredients. I hope you love it!