Chicken Pot Pie Recipe

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If you’re craving comfort foodwarm homemade chicken pot pie always hits the spot. This completely from-scratch recipe features a double butteryflaky pie crust encasing tender chicken and vegetables in a rich and creamy sauce. Watch the video tutorial to see how it comes together!

I originally published this recipe in 2014 and have since added new photos and a video tutorial.

This is my very favorite chicken pot pie recipe. If you haven’t tried it in the past several yearsI bet it will be your new favoritetoo!

The reader-loved recipe uses my homemade pie crust (it’s not just for Thanksgiving piesafter all!) for a sturdy base on the bottom and a goldenflaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies in a creamyrich white gravy that is full of flavor. It goes without saying that this double-crust chicken pot pie is the ultimate comfort food and one of my favorite fall dinner recipes.

One readerAmycommented: “This is the new celebration mealfavorite mealgo-to meal & just-because meal in my house. Everyone loves this!! I make it exactly as written. The crust is legendary and I’ve used it for all crust-requiring recipes. I’ve also passed this recipe to my friendsand equally glowing reviews from them. ★★★★★”

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Here’s Why You’ll Love This Chicken Pot Pie:

• Satisfyingcomforting all-in-one meal
• 100% homemade
• Gravy-like sauce is richcreamyand so flavorful
• Double the butteryflaky pie crust for double the deliciousness
• Customizable—use your favorite meats and vegetables
• A wonderful make-ahead recipe

One readerEmilycommented: “This is SO incredibly good. I followed the recipe to the T (including the pie crust recipewhich was my first time making pie crust ever) and it came out absolutely perfect. As alwaysyour instructions are so clear and your recipe is perfect!… ★★★★★“

Start by Making the Pie Dough

Before you start on the fillinghave your pie crust preparedchilledand ready to go. I love using this homemade pie crusta dough made from both butter AND shortening to yield the flakiestmost tender crust. It needs to chill for at least 2 hours (and up to 5 days) before rolling outso I always make it in advance. You could also use this all butter pie crust if you’d prefer a shortening-free option.

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Grab These Ingredients for the Pot Pie Filling:

• Chicken: The recipe calls for uncooked bonelessskinless chicken breastbut you can absolutely make this with chicken thighs instead. You can also use pre-cooked chicken—see recipe Notes.
• Carrots & Celery: You’ll start by cooking these together with the chicken in a pot of boiling waterthen drain.
• Butter, Onion& Garlic: The aromatic flavor base for many sauces and soupsincluding creamy chicken noodle soup.
• Flour: Flour thickens the sauce.
• Seasonings: We’re flavoring this pot pie filling with saltpepperand thyme.
• Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.
• Half-and-half: This is the magic ingredient for a richcreamy sauce that coats the meat and vegetables in the pot pie filling.
• Frozen Peas: Here’s where you can mix things up and add the vegetables you love most or simply have on hand. I usually use frozen peas. No need to thaw or cook themjust add them directly into the pot pie. Add them at the end—if you cook them with the other vegetables and chickenthey’ll lose their vibrant green color and taste a little mushy.

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These Step-by-Step Photos Will Help

Cook the chickencarrotsand celery in a pot of boiling waterthen drain. (See recipe Notes if using pre-cooked chicken.)

In a skillet or separate pancook down the onion and garlic in butter. Whisk in the floursaltpepperand thyme. (Major flavor building is happening here!)

After the flour soaks up the moisture from the cooked vegetablesadd the broth and half-and-half. Let everything simmer and thicken on the stovestirring occasionallyuntil the sauce is a thickgravy-like consistency.

Roll out the first half of pie dough into a 12-inch circleand fit it into your pie dish.

Add the cooked chicken and veggiesfollowed by the frozen peasand pour/spread the gravy on top.

Roll out the second half of pie dough into a 12-inch circleand lay it over the filling. Seal and crimp or flute the pie crust edgesthen slice a few small slits in the top crustto allow steam to escape.

Don’t forget the egg wash! The egg wash is what gives the crust its goldenglistening sheen. Without ityour pot pie will look a little dull. To make itsimply whisk 1 egg with 1 Tablespoon of milk (I just use a fork to whisk). You can use a pastry brush to brush the top crust and edges.

Bake in a hot oven (425°F (218°C)) until golden brown. The pot pie doesn’t take too longbecause the filling is already cooked; you’re really just baking the pie crust and letting the filling ingredients and flavors mingle together.

Chicken Pot Pie Variations

• Pie Crust: I love using my homemade pie crust recipe for today’s chicken pot pie. Using a combination of butter and shortening yields the flakiestmost tender and buttery crust. For a pie crust made without shorteningtry my all butter pie crust. Store-bought pie crust or even puff pastry also work!
• Meats: Turkey works wonderfully instead of chicken. If using pre-cooked meatyou can skip the boiling stepand cook the carrots and celery with the butter and onion. See recipe Note.
• Vegetables: Try adding corn when you add the peas. Feel free to add 1 diced Yukon gold potato; cook until soft with the onion. You can also throw in a cup of sliced mushrooms or chopped zucchini—add them when you cook the onion. I wouldn’t add ALL of these veggiesthoughas there isn’t enough gravy for it all. Stick to 2 cups of veggies + 1 potato or less. (Onion doesn’t count.)
• Seasonings: Taste and season this pot pie however you like! Try adding fresh chopped parsleyrosemaryor sage. As long as there is thymesaltand pepperthe extra seasoning in the pot pie is up to you.

Craving a biscuit variation? This biscuit vegetable pot pie isn’t your typical classic pot pie recipebut it’s quicker and easier.

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