Chicken Pot Pie
Published on October 03, 2022
Quick Summary
Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! The buttery, flaky, and tender pie crust Is filled with a creamy chicken and vegetable filling. You will love this cozy dinner and it freezes well too!
Chicken Pot Pie is the ultimate comfort food, and this is the VERY best chicken pot pie recipe out there. Trust me. It gets rave reviews every single time. Your friends and family will LOVE it.
The homemade crust is buttery, flaky, and tender and easy to make. It will be your new favorite crust recipe.
The hearty chicken filling is creamy and loaded with colorful vegetables. And let me fill you in on a little secret, we use shredded rotisserie chicken to keep the recipe easy as PIE!
This savory pie makes a great weeknight meal and is freezer friendly too! You can’t go wrong with this classic meal.
And you will also have to try our comforting Chicken Pot Pie Soup. It is a DELICIOUS soup!
Table of Contents
Perfect Pie Crust
This is the perfect pie crust and really makes the pot pie special. Of course, you can use store-bought pie crust, but our homemade pie crust recipe is the BEST. I promise, it isn’t hard to make.
For the crust, you will need the following ingredients.
- Flour– use all-purpose flour.
- Sugar– add just a little granulated sugar to slightly sweeten the crust.
- Salt– to enhance the flavor.
- Butter– use unsalted COLD butter.
- Buttermilk– make sure your butter milk is cold too.
- Cold water– 1 to 2 tablespoons to help the dough come together. Add a little at a time.
- Egg– to brush the top of the pie so it gets nice and golden brown in the oven.
Filling Ingredients
- Butter– to cook the veggies and to add flavor.
- Vegetables– onion, carrots, celery, and peas
- Garlic– use fresh garlic cloves.
- Flour– use all-purpose flour to thicken the filling.
- Herbs– parsley and thyme.
- Chicken broth– use your favorite brand.
- Heavy cream– to create a rich filling.
- Chicken– use shredded cooked chicken. We like to use rotisserie chicken to keep the recipe super simple. Leftover turkey also works well in this pot pie recipe.
How to Make Chicken Pot Pie
- First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed cold butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all the butter is incorporated into the flour. Mixture will be very flaky and look a little messy, and that is ok.
- Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter
- Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
- To make the filling, heat the butter over medium-high heat in a large skillet. Add the onion, carrots, celery, and garlic and cook until tender, stirring occasionally.
- Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened.
- Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
- Preheat oven to 400°F. Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about ¼ inch thick.
- Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard.
- Fill pie with the creamy chicken filling.
- Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg wash.
- Bake for 45 minutes, or until crust is golden brown. If the pie starts to brown too quickly, you can cover it loosely with foil or use a pie crust shield to protect the edges.
- Cool for 10 minutes, cut into slices and serve.
Serving Suggestions
Here are a few side dishes that go great with this cozy meal!
- Easy Green Salad or Kale Salad
- Roasted Broccoli
- Roasted Green Beans
- Mashed Potatoes or Mashed Sweet Potatoes
- Buttermilk Drop Biscuits
- Easy Cornbread
How to Store
If you have leftover chicken pot pie, let it cool completely and then cover tightly with foil or place in an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven for best results. You can use the microwave, but the crust might get a little soggy.
How to Freeze
Chicken pot pie is a freezer friendly meal. You can freeze the pie unbaked or baked. For best results, I recommend freezing the pie unbaked, so the crust doesn’t get soggy.
- To freeze an unbaked pot pie, make sure you assemble the pie in a metal or foil pan. A glass pan might shatter when going from cold to hot. Don’t add the egg wash before freezing or the crust can get soggy. Cover the pie with aluminum foil and freeze for up to 3 months. When you are ready to bake, place the frozen pie, covered with foil, in a preheated oven. You don’t have to thaw it first. Bake for 30 minutes and then remove the foil. Brush the pie with the egg wash and bake for an additional 35 to 55 minutes or until the pie is golden brown and cooked through.
- To freeze a baked chicken pot pie, let the pie cool completely. Wrap in aluminum foil and freeze for up to 3 months. To reheat, you don’t have to thaw the pie; place in a 350 degree F oven and bake until heated through.
FAQ
We prefer our homemade pie crust, but you can use your favorite store-bought crust
Yes! Pie crust can be made up to 3 days ahead of time. Keep it in the fridge, well wrapped in plastic wrap. You can also freeze pie crust for up to 3 months. Thaw overnight in the fridge before using.
Yes! We love making this pie after Thanksgiving or Christmas when we have lots of leftover turkey. Turkey pot pie is delicious too.
If your pie is browning too quickly before the end of your bake time, place a sheet of foil loosely over the top to keep it from getting too dark.
Use a food thermometer to check that the internal temperature of the filling. It should be 165°F.
Yes. Assemble the pie, but don’t add the egg wash. Cover with plastic wrap and store in the refrigerator for up to 4 days. When ready to bake, preheat the oven and remove the pie from the fridge. Brush with egg wash and bake until golden brown and cooked through. You might need to add 5 to 15 minutes to the baking time.
Yes, leave out the chicken and add more vegetables. I like to add mushrooms for a nice and hearty filling. You can even add chickpeas if you want a boost of protien.
More Chicken Dinner Recipes
- Chicken and Dumplings
- Lemon Butter Chicken
- Easy Skillet Chicken Thighs
- Honey Mustard Chicken
- Baked Chicken Tenders
Chicken Pot Pie
Equipment
- 9-Inch Pie Pan (this is my favorite one!)
Ingredients
For the chicken pot pie crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold buttermilk
- 1-2 tablespoons cold water
- 1 large egg, beaten, for the egg wash
For the pot pie filling:
- 1/4 cup unsalted butter
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about ½ cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded chicken or turkey
- 1 cup frozen peas
Instructions
- First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
- Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
- To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally. Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
- Preheat oven to 400°F.
- Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about ¼ inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.
Notes
Nutrition
Have you tried this recipe?
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Can I lightly cover it with foil if I don’t have a pie crust shield? I’m trying this tonight so wasn’t sure what I could use since I don’t have one.
Yes!
This pot pie is fabulous. I add about 20 whole cloves of garlic and they are perfectly cooked when the pie is done.
Nice! Thanks for sharing!
This recipe is AMAZING. I made it for the first time tonight which happened to be my first homemade pie crust also and my fiancé and I can’t get over how good it was. Absolutely delicious— Maria does it again!
Glad you loved it!
A new family favorite!! Made it multiple times now. Thank you!!!
One question: I am making three of these for a retreat with some friends. I was hoping to make the pie dough ahead and then roll out the dough (for the bottom) and place in pie pans, and then place in refridge. (Making filling day of). Will that be okay to do! Or make the dough pasty… I was hoping to save some time.
Yes, that should be just fine! Enjoy and have fun!
I used your filling recipe, tonight, to do something with leftover from a Costco chicken. It was great. Having made pot pies from scratch before, I added pearl onions and cognac to the filling. The cognac adds a nice aromatic flavor to the filling. I also used sour cream instead of heavy cream because that is what I had on hand. Thanks for putting up this recipe, it was great to follow for appropriate quantities.
Glad you liked the recipe! Thanks for sharing!
I’ve never made pie crusts until this recipe and the explanation, details and just how easy it was! Thanks so much. I am making this Turkey pot pie, two days apart now because that’s how good it was and that’s how fast it went lol
So happy you love the recipe!
Delicious recipe! Super easy, family loved it!
Yay!
This was a great recipe. The pie was delicious and flavorful. The hardest part was making the crust because it was my first time. With cooking and prep time it took me over 2 hours.
The best pot pie recipe I’ve made/had. I love to make extra to freeze and it always is a great comfort food (especially for new moms). It’s definitely a labor of love, but it’s completely worth it!
Glad you loved it!
How long does it typically take for it to be warm all the way through if cooking it frozen?
My family absolutely loved this recipe! The crust was perfect and the filling was yummy. We will definitely be making this again.
It’s such a great comforting meal!
This is absolutely delicious. It is a MUST to make the homemade crust- it is sooo good, really. I never trim the overhang of the dough, I pinch it around to make extra crust because we love it! Thank you!!!
YAY! I am thrilled you love our pot pie recipe!
Quite a mess dumping the flour and trying to roll it. There must be another way
I figure I need to comment on this recipe as it’s become more than a staple for our home.
I have made this dozens of times, it has become the meal I make for family and friends when giving a meal. When I tell you EVERY. SINGLE. PERSON who has received this meal tells me that it is the best pot pie they have ever had…. Literally every. Single. Person. Most say it the favorite meal they have received from the number of meals brought to them. And everyone asks to have it again when there is a chance.
I use my own recipe for the crust, roast a chicken for the meat and make broth out of the bones, and I add in probably 2-3x the seasoning (lots of thyme), but this is my go-to and I’ve become famous for making it. Credit goes to you!
I am so glad it’s a staple for you. Thank you for taking the time to comment.
Can you make it the day before?
Yes!
Delicious!!!
Thanks!
This a wonderful recipe that required 2 small tweaks for my tastes.
The pepper overwhelmed the delicate taste of the sauce. I would reduce greatly or omit altogether.
Secondly,I reduced the amount of thyme by half and added tarragon,a very aromatic herb that compliments chicken well.
Glad you loved the recipe. Thanks for sharing.
This recipe is absolutely amazing! 20/10 stars!!! One question… how could I make the filling gluten free? What could I sub the flour with for the inside? Thanks for any tips
This recipe is absolutely amazing! 20/10 stars!!! One question… how could I make the filling gluten free? What could I sub the flour with for the inside? Thanks for any tips 🙂
Use all-purpose gf flour!
LOVE this recipe! I’ve been making it for years now and it turns out perfectly every time.
Yahoo!
I’ve made it one time before, this was sooo yummy! I was going to make it again in two days. Do you think I could make the crust dough and keep it refrigerated for 48 hrs??
Yes, that will be fine!
This reciepe was a HUGE hit with my family! I did use store bought pastry but it turns out great. I have a question, if I wanted to make this in advance to give to a family member the day after, is it possible to store the uncooked pie in the fridge overnight to bake the next day? Or would the uncooked pastry go a bit soggy?
Maybe it would be best to cook it for them and let them reheat it in the oven if thats the case? Any advice would be appreciated! Thanks
I am so glad you love the recipe. You can make it a day in advance. If you are worried about it getting soggy, make the crust and filling, but store separately. Assemble right before baking.
Made this at least a dozen times and it never fails! Only tweak I make is to add 2 baby red skin potatoes, but otherwise it’s the best. My go to recipe.
This is the perfect chicken pot pie recipe! I’ve made it a half dozen times now and it always comes out so fresh and authentic tasting. I know I will get a “wow!” from my guests and they never stop at just one slice.
I am so glad you love our chicken pot pie recipe.
Can I make it using a store brought pie crest?
Yes!
My go to chicken pot pie recipe. I’ve made it quite a few times and it never fails. Best one I’ve ever had, and I do buy a rotisserie chicken just for this. I also add a couple of tiny red skin potatoes when cooking celery, carrots, and onions. Thanks for the fabulous recipe!
It is the best!
I love love love this recipe. I’ve made it several times and my family loves it. My husband and I are recently empty nesters and I’m trying to make less of everything. Have you ever made this into individual pies, instead of a large pie and if so. how long do you bake the smaller ones? I can research it and see if I can figure it out, but figured I’d ask the source first Thank you in advance and for this yummy recipe
I am so glad you love the recipe! You can make mini pies, just divide up the filling and reduce the baking time.
Can you buy the dough and not make it?
I’ve made this probably 5 times now because it’s such a crowd pleaser and it’s definitely one of those “looks way harder than it is” type dishes. I was wondering though, have you ever made these as individual pies? The process is the same for the filling, bit I’ve never made individual pie crusts before do you have any tips?
I haven’t made mini pies, but I know people have! Divide the pie dough into mini pans and adjust the baking time. They won’t take as long in the oven.
I made this recipe last evening for dinner and it was delicious. I’ve been cooking for 60+ years and had never made chicken pot pie. I made it with a rotisserie chicken (shredded) and used a frozen bag of peas and carrots instead of frying the carrots separate. Turned out a little dry but otherwise my husband and I both enjoyed it. Will make this recipe again.
I made this today (double recipe to make extras and share/freeze) and it was an absolute triumph! I made my own pie dough recipe but everything else was as is. It’s was so scrumptious my husband and I polished off the whole thing almost without talking! Thank you for this gem- I’ll be making this many many times!
It is a forever favorite!
I’ve made this recipe about 6 or 7 times now and it’s amazing every single time. the only thing I do differently is I don’t throw out the extra scrap crust. it’s the best part!
The scraps are so good:)
For the pie crust, could you use a food processor to combine the butter and dry ingredients?
Yes, just don’t over work the dough.
Planning on making this tonight. However my husband cannot eat onion or garlic. (I usually sub with garlic and onion powders in recipes). Do you have any suggestions for substitutions?
If you can use powders, try that!
Made this 3 times !
Never made my own crust .
This was so easy and delicious!!!
Thank you for this recipe !
You are very welcome. I am so glad you love this recipe!
Can I make this recipe into a beef pot pie? What changes would I need to make?
Sure, you can use beef. Keep it the same, just use beef instead of chicken.
This is so yummy!! My kids and I died over the pie crust, my husband on the other hand isn’t the biggest fan of buttery pastries so he mostly ate the filling. My question for you is can I sub the butter for say crisco instead? or is there something different I can try that will make the crust more appealing to him & his anti butter taste buds
thanks!
I am so glad you enjoyed the chicken pot pie. The crust is so good!