Homemade Chicken Pot Pie is a comfort food recipe every cook should know how to make! Flaky pie crusts are loaded with shredded chicken, carrots, corn, peas, and a thick and creamy sauce to create one cozy main dish. Plus, with a few easy substitutions this classic vegetable-packed meal gets a healthy upgrade!
Pot pie is one of the most quintessential comfort food recipes.
I love to make Turkey Pot Pie with Thanksgiving leftovers, but this homemade chicken pot pie is on regular rotation the rest of the year.
With it’s flaky and buttery crust…
Cozy filling loaded with protein and colorful vegetables…
And its creamy herb sauce that bubbles over while baking.
What could possibly be more heartwarming and comforting to serve to your dinner guests?
It looks absolutely stunning with its golden top and cute cut-out design.
AND, it’s bursting with herbs and flavor that will knock your guests off their feet.
Ingredients
The simple ingredients you need to make this chicken pot pie recipe include:
- Chicken. Shredded chicken can either be homemade like this Instant Pot chicken recipe, or buy a rotisserie chicken to save time.
- Vegetables. Carrots, onion, celery, corn, and peas add plenty of nutrition. You can also grab a bag of frozen carrots, peas, and corn and skip chopping up the carrots.
- Broth. Both chicken broth or vegetable broth can be used in this recipe.
- Milk. A dairy-free almond or cashew milk was tested, but feel free to use regular milk.
- Flour. This is the key ingredient that helps to thicken up the creamy sauce. Choose a gluten-free 1-to-1 flour blend or a regular all purpose flour.
- Dried Herbs. A combination of rosemary, thyme, and tarragon give flavor to this recipe. If you want to save a little time you can substitute for a dried herbs blend.
- Pie Crust. Making a Homemade Pie Crust is the way this recipe was originally made. However, if you want to go easier you can always use two store-bought crusts instead.
How to Make a Classic Chicken Pot Pie
The basic steps for making chicken pot pie are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Make the Filling
Sauté celery, carrots, and onion in a large skillet or Dutch oven over medium heat for 7-8 minutes. Add crushed garlic and continue sautéing for 1 minute.
Reduce heat to low and sift in flour. Stir it into vegetables until it is well combined.
Incrementally add in broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.
Remove from heat and stir in salt, pepper, herbs, peas, and corn.
Assemble
Place one 11-inch pie crust on the bottom of a 9-inch pie plate or baking dish that has been sprayed with non-stick cooking spray.
Add chicken along the bottom and pour in the vegetable mixture. You can also stir everything into the sauce and then pour it all in.
Cover with the top crust.
Seal the Edges
Trim the excess crust with a sharp knife.
Tuck in the edges, squeezing the bottom to the top so the entire pot pie is sealed.
Push in 1-inch segments using both thumbs along the edge to create a fluted effect.
Cut slits in the top of the pie dough so steam can be released while baking.
Flaky & Golden Crust
Just before putting it into the oven, there is a secret trick that will give you a super golden and flaky pie crust…
An egg wash!
To make an egg wash whisk together one egg and a tablespoon of milk.
Brush the egg wash over the outside of the pie before baking to make it perfectly golden and ultra flaky.
Bake in Oven
Bake in a preheated 425°F oven for 45-50 minutes or until the top is golden brown.
Make sure you place an extra pan underneath the pot pie to catch any drippings.
Let it cool for 10-15 minutes before serving. Enjoy!
Meal Prep and Storage
- To Prep-Ahead: Fully assemble the entire dish and refrigerate it for up to 24 hours before baking. On the day of serving, let it sit at room temperature for 1 hour and then follow the baking directions below.
- To Store: A fully cooked chicken pot pies will last for up to 3-4 days if stored in the refrigerator.
- To Freeze: Seal in an airtight container and freeze for up to 3 months either baked or unbaked. Freezing before cooking is ideal for the best crust texture.
- To Reheat: Cover the pot pie with foil and place in a 350°F oven for approximately 20 minutes or until heated through. You may also microwave smaller portions.
FAQs
Most recipes are not really healthy since it is made with heavy cream and a gluten-filled crust. But this homemade recipe is made healthier since it uses dairy-free and gluten-free ingredients.
Using a mixture of flour, butter, and milk creates a nice and thick consistency for the sauce. Also, make sure to have the pie rest for about 10-15 minutes after baking as the sauce will thicken as it cools.
You can pre-bake the base of the pie crust before filling for 10-15 minutes at 375°F.
Expert Tips and Tricks
- Save time. Buy a rotisserie chicken instead of cooking your own.
- Pour slow. Add the milk in a little at a time and allow the sauce to thicken before mixing in more.
- Prep ahead. Assemble the pie in advance and wait to bake until the day of serving.
- Do it yourself. A homemade pie crust is much better in flavor and texture than store-bought.
- Go for gold. Brush an egg wash over the dough before baking for golden flaky perfection.
- Let it rest. Give the sauce a chance to thicken by allowing the pie to sit at room temperature about 10-15 minutes before serving.
More Comfort Food Recipes
Cozy up with tons of flavor with these fabulous recipes:
Pesto and Mozzarella Stuffed Meatloaf
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Ingredients
- 2 homemade pie crusts
- 1 lb. chicken cooked, about 3 – 3 ½ cups
- 2 Tbsp. butter
- ½ cup celery finely chopped
- 1 cup carrots finely chopped
- 1 small sweet onion finely chopped
- 2 cloves garlic crushed
- ½ cup flour gluten-free 1-to-1 blend
- ¾ cup milk cashew or almond milk
- 1 ¼ cups broth chicken or vegetable, regular sodium
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- ¼ tsp. thyme dried
- ¼ tsp. rosemary dried
- ¼ tsp. tarragon dried
- ¾ cup frozen peas
- ¾ cup frozen corn
- 1 egg optional
- 1 Tbsp. milk optional
Instructions
- Prepare homemade pie crusts. Roll each one out to 11-inches across for a 9-inch pie plate.
- Cook Instant Pot shredded chicken or use a rotisserie chicken.
- Preheat oven to 425 degrees.
- In a large skillet or Dutch oven add butter, celery, carrots, and onion. Sauté over medium heat for 7-8 minutes.
- Add crushed garlic and continue sautéing for 1 minute.
- Reduce heat to low and sift in flour. Stir flour into vegetables until it is well combined.
- Incrementally add in chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.
- Turn off heat and stir in salt, pepper, herbs, peas, and corn.
- Place one 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with non-stick cooking spray.
- Add chicken along the bottom of the pie crust and pour in the vegetable sauce.
- Cover the chicken and vegetables with the second pie crust. Trim the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust so the entire pot pie is sealed. Using both thumbs, push in 1-inch segments along the edge to create a fluted effect.
- Cut a few vent holes in the top of the pie dough so steam can be released while baking.
- Optional: Whisk together one egg and a tablespoon of milk. Brush egg wash over the pie crust to make it golden and flaky.
- Bake chicken pot pie in the preheated oven for 45-50 minutes or until the top is golden brown. Make sure you place an extra pan underneath the pot pie to catch any drippings.
- Once the pot pie is cooked, let it cool for 10-15 minutes before serving. Enjoy!
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Notes
- To Store: A fully cooked chicken pot pies will last for up to 3-4 days if stored in the refrigerator.
- To Freeze: Seal in an airtight container and freeze for up to 3 months either baked or unbaked. Freezing before cooking is ideal for the best crust texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved it my grandson loves chicken pot pie and asked me to make one. He is lactose intollerant so I just substitued regular milk for lactose free and it was delicious
super easy recipe and turns out great
thank you
Lorraine
Yay! So happy to hear you enjoyed the recipe, Lorraine! It’s great your grandson liked it, too! Thanks so much for taking the time to leave a comment and rating!
This was delicious! I made with a store bought GF crust and made the mushroom soup from scratch first, then added the carrots, green beans, garlic, onions and celery mix. It was delicious. Even my kids (notorious picky eaters regarding any veggies) loved it. I did sub chicken thighs that I pan fried chopped up at the bottom, then added veggies on top. Thank you!
What a great idea to use chicken thighs – I bet it was delicious! And definitely easier with a store bought crust. Thanks so much for your comment and rating, Aline!
Is the 535 calories for each serving (one slice) or the entire pie?
Hi Whitney! It’s for one slice of pie. Thanks for the question!
My husband and kids love this! I use regular flour and it is SO delicious. Thank you for keeping my family happy & full!
I’ve made this twice and my family loves it! Has anyone tried to make this using only one crust on the top?
Yay!! I’m sure it will work, Kerry. It might just be a little messier getting it out of the pan 🙂