This homemade chicken pot pie is the ultimate comfort food! Made with a flaky pie crust, tender chicken, savory vegetables and an easy creamy sauce, a cozy piece of this savory pie is the best way to warm up on a chilly night!
Our family loves chicken dinner recipes! From whole roasted chicken to broccoli chicken divan and this homemade savory pot pie.
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Easy Homemade Pot Pie Recipe
This homemade chicken pot pie satisfies warm comfort food cravings just like my chicken noodle casserole! The filling is savory and rich, while the pie crust is light and flaky. Homemade pot pie might not be as convenient as store-bought, but it is so worth it!
One great thing about pot pie is that you can easily tweak the recipe depending on what you have in your fridge! No chicken? Add leftover roasted turkey or diced baked ham. Out of carrots? Use corn or chopped green beans instead. This is an easy, fridge-friendly recipe that your family or guests will love!
Ingredients for Chicken Pot Pie
This chicken pot pie is chocked full of veggies and can be made with premade pie crust to come together in a jiffy.
Find the full printable recipe with specific measurements below.
- Chicken: Skinless, boneless chicken breast is cut in cubes.
- Vegetables: I like to use all the veggies and fill the chicken pot pie with carrots, frozen peas, potato, celery and onion.
- Chicken stock: This is a key ingredient in thinning the sauce and adding flavor.
- Pie crusts: I use 2 premade Pilsbury pie crusts to save time and energy.
- Butter: A key component in making the roux for the sauce.
- Flour: This acts as a thickening agent for the sauce.
- Milk: I use milk to make the sauce extra creamy and rich.
- Seasoning: I add coarse salt, ground black pepper and celery seed to elevate all the flavors. You can also add thyme, garlic powder, or your favorite seasoning salt, if you prefer.
Substitutions and Variations
- Store-bought pie crust: While homemade is super delicious, it does take extra time. That’s why I like to use store-bought pie crust when making pot pie. Pillsbury unbaked pie crusts are my favorite.
- Biscuit version: Instead of using pie dough, try making this easy chicken pot pie with biscuits.
- Rotisserie chicken: Instead of cooking my own chicken breasts, I love using rotisserie chicken. You could also make my easy shredded chicken in the crockpot or instant pot.
- Frozen carrots and peas: Instead of slicing fresh carrots, just use a 16-ounce bag of frozen carrots and peas. Absolutely no work required!
- Go crustless: Skip the crust and make this chicken pot pie soup instead. Serve the soup in a bread bowl or make these easy drop biscuits to serve with it.
How to Make Chicken Pot Pie
Follow the simple steps below to wow your family or guests with the ultimate comfort food!
- Cook chicken and veggies. In a pot, combine chicken, carrots, peas, potatoes and celery. Add broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 3/4 cups broth for filling) and set aside.
- Bake the bottom crust. Place bottom crust on pie pan and dab with a fork a few times. Place in oven at 425°F and bake for 5-7 minutes.
- Make the roux. In large sauce pan, cook onions in butter (over medium heat) until soft and translucent. Stir in flour, salt, pepper and celery seed. Next, slowly stir in chicken broth remains and milk and then simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas and celery mixture.
- Assemble and bake. Remove pie crust from oven and bump the temperature down to 375°F. Place chicken filling in bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake for 25 to 30 minutes, or until golden brown (cool for 10 minutes before serving).
Tips for Perfect Pot Pie
- Prevent edges from browning too quickly be creating a pie shield with foil.
- Cut small slits in the top of the pie crust to help steam escape.
- Rest before serving. This cools pie down to prevent burnt tongues and helps the pie filling set.
- Serve with dinner rolls, classic wedge salad or green beans for a complete meal.
Recipe FAQs
The rich and creamy sauce for this chicken pot pie recipe is made with a roux of onions, butter, flour, salt, pepper, celery seed, chicken broth and milk.
One of the surefire ways to prevent a soggy-bottom crust is to par-bake it before filling.
To avoid the pie crust cracking and possibly leaking, poke holes with a fork gently before par-baking.
Make Ahead + Freezing Tips
- Make ahead: If you’d like to make this recipe ahead of time, I’d recommend preparing the filling the day beforehand. Let it cool, then store in an airtight container in the fridge. When making in advance, I also like to use the premade pie crust or make this all butter pie crust in advance. Then the next day you can simply bake the bottom pie crust, add the filling, then bake the whole pot pie in the oven as instructed.
- Freezing: Easily double the batch and pop one in the freezer for later. So convenient for a freezer meal on a busy night! Freeze it baked or unbaked. Just make sure to wrap it tightly with foil or saran wrap and then place in a freezer bag. It will stay fresh in the freezer for up to 2 months.
- Reheating: When ready to enjoy, thaw overnight in the fridge and then bake as directed.
5 star review
NEW TOP FAMILY FAVORITE!! Could. Not. Be. Better. Seriously, the best thing I’ve ever made thanks to you. Thank you!!
– Misty
Pie isn’t just for dinner. Finish off the meal with a slice of razzleberry pie, easy homemade pumpkin pie or chocolate chip cookie pie.
More Comfort Food Dinner Ideas
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Homemade Chicken Pot Pie
Video
Ingredients
- 1 pound boneless, skinless chicken breast halves , cut into cubes
- 1 cup sliced carrots
- ½ cup frozen green peas , or 1 (16-ounce) bag frozen carrots and peas
- 1 large potato , or 2 small potatoes, peeled and diced
- ½ cup sliced celery
- 1 (32-ounce) box chicken stock or broth
- 2 (9-inch) unbaked Pillsbury pie crusts
- ⅓ cup unsalted butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery seed
- ⅔ cup milk
Instructions
- Preheat the oven to 425°F
- In a large pot, combine chicken, carrots, peas, potatoes, celery, and broth over medium heat. Boil 15 minutes. Strain the broth but reserve 1 and 3/4 cups broth for filling.
- Place 1 pie crust in the bottom of the pie pan and poke several times with a fork. Bake 5 to 7 minutes. Remove from oven and reduce temperature down to 375°F.
- In a large saucepan, cook onions in butter over medium-heat until soft and translucent. Stir in flour, salt, pepper, and celery seed. Next, slowly stir in milk and the reserved 1 3/4 cup broth. Reduce temperature to medium low and simmer until thickened. Remove from heat and stir in the chicken mixture.
- Spread the chicken filling over the baked crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake 25 to 30 minutes, or until golden brown. Cool 10 minutes before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chicken, Dinner, Freezer-Friendly, Freezer-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I’ve made this many times over the last year and taken it to potluck dinners. Everyone loves it and requests that I make it again. Very easy to make. I usually double the recipe and put one in the freezer for busy days when I don’t feel like cooking.
I made this Pot Pie this evening, though I replaced the chicken with leftover turkey. It was the easiest and best tasting pot pie I have ever made. Thank you so much! My family loves it! It’s a keeper!
This is the ultimate comfort food!! My boys especially love this recipe!! It tastes so good!!
So glad your boys enjoyed the chicken pot pie!
The ultimate comfort food! So flavorful and easy to make.
My favorite chicken pie recipe!
So happy to hear that! It’s a family favorite at our house too :)
Delicious every time & I’ve shared the recipe with everyone I’ve served it to!! Thank you, we LOVE it!!
Love to hear that! Thank you for sharing our recipe, Judy! :)
I tried this recipe but substituted the dairy for non dairy alternatives and it was incredible! I used the suggested pie crust recipe as well and it was by far the best crust I’ve ever made. Love this recipe and definitely making it again!!
I am so happy to hear this, Victoria! Thank you for sharing your substitutions :)
The dish was a hit in my house! Everyone voted it was a “keeper.”
Yay! So happy to hear it was a hit with your family :)
Can this recipe be made in a 9×13 pan?
I haven’t tried, but I think you’d need to double the recipe to fit a 9×13 pan. You’d probably need to add on about 10 minutes to the cook time as well. Let me know if you try it!
Awesome pot pie, substitute squirrel meat for the chicken and you have a real treat!
Glad you enjoyed it :)
NEW TOP FAMILY FAVORITE!! Could. Not. Be better. Seriously, the best thing I’ve ever made thanks to you. Thank you!!
You are so welcome!! I’m so happy to hear that the recipe was such a hit. Thanks for your kind review, Misty! :)
Love love love this recipe! So easy & delicious. A big hit on the ski trip. Thanks so much!
I love this recipe! It’s one of those meals that makes everyone happy & tastes like you’ve been in the kitchen all day!
There’s nothing better or more comforting than chicken pot pie!! My family loves this!
My favorite comfort food! When I saw your recipe I knew I had to make it.
could you make this in muffin tins for individual pot pies? i do love pot pies but have never made them. now i’m stuck in the house so cooking a bit more.
I haven’t tried it with his recipe before, but I think that would work great! :)
Holy moly, was this to die for! A perfect chicken pot pie. The directions were a tad wonky (example – doesn’t say what to do with the potatoes – I used an onion chopper to chop them up into perfect dice size shapes). It came out beautifully, both taste and texture. Seems fairly healthy too.
I did use Lawry’s seasoned salt instead of plain salt as it always adds wonderful flavor.
My husband and I cannot wait to have this again.
I’m so glad you enjoyed it! :)
This was so easy and so GOOD!
I’m so happy you enjoyed it! :)