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A healthy chicken pot pie recipe with a piece cut out that is full of carrots and peas.
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4.69 from 16 votes

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie is a comfort food recipe every cook should know how to make! Plus, with a few easy substitutions this classic vegetable packed meal gets a healthy upgrade!
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings


  • 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


  • 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!



You can also use a bag of mixed vegetables in place of the frozen corn, peas, and carrots.
  • 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.


Calories: 535kcal | Carbohydrates: 50g | Protein: 25g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 730mg | Potassium: 508mg | Fiber: 9g | Sugar: 4g | Vitamin A: 4648IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 4mg