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My Best Homemade Chicken Pot Pie Recipe [+Video]

57 Reviews

This Homemade Chicken Pot Pie Recipe is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

A whole chicken pot pie with one piece cut showing the creamy sauce and carrots and peas and chicken in the filling.

Chicken Pot Pie (From Scratch!)

I remember my mom bringing home a frozen pot pie from the store on the nights that she was just too crazy busy to make it from scratch. Back then that was the norm, you know? Convenience items weren’t thought twice about because they were there to help moms get dinner on the table.

Since that time, I’d forgotten about pot pie until years and years ago we had a homemade one from a friend and it was comfort food perfection! We’ve had our chicken pot pie soup on the blog for a long time, but we’ve needed a classic chicken pot pie. Sadly it’s taken me until now to develop the perfect pie crust and chicken pot pie filling, but here it is!

I mean, the crust had to be buttery and flaky but still hold up to the filling and my gosh, that filling needed to be perfect! None of this watery mumbo jumbo. And no, it should not taste like chicken gravy either. It should be a perfect sauce with well seasoned big pieces of chicken in it. Rotisserie chicken is a must to achieve that. Not only is it easier, but the flavor and texture are meant to be!

Gather all your loved ones near and dive in to this homemade pot pie! The crust is flaky and perfectly encases the rich and creamy chicken and vegetable filling. It is comfort in every single bite!

A view of half of a chicken pot pie baked to a golden brown with a few sprigs of fresh thyme on top.

What’s Needed for Homemade Chicken Pot Pie? 

This easy chicken pot pie recipe has two main parts: the homemade pot pie crust and the veggie-packed filling. Here’s what you’ll need to make this chicken pot pie from scratch: 

  • All-purpose flour
  • Butter
  • Granulated sugar
  • Salt
  • Rotisserie chicken
  • Carrots, peas, and corn
  • Yellow onion
  • Celery 
  • Garlic
  • Nutmeg
  • Fresh thyme 
  • Chicken broth
  • Milk
  • Egg
  • Water

A slice of chicken pot pie on a dinner plate with a fork resting on the plate. In the background there is a chicken pot pie in the pie dish.

How to Make Chicken Pot Pie

Step 1: Make the Chicken Pot Pie Crust

A pot pie requires a special chicken pot pie crust! It has to be buttery and sturdy, but still flaky. I have finally figured it out! Follow the instructions for making my absolute favorite pie crust recipe for a double crust chicken pot pie.

Once you’ve made the pie crust, preheat your oven to 425 degrees Fahrenheit, and split your dough into two equal parts. Roll out half and place it into your pie pan, then wrap your pie plate and the other half of the dough in plastic wrap and place them in the refrigerator while you prep the filling.

Step 2: Prep the Chicken Pot Pie Filling 

The vegetables will be cooked in two steps. First, take the carrots, corn and peas and place them in a pot and fill it with enough water to just cover the veggies. Heat it over medium heat until the veggies are tender (about 15 minutes). Drain them and combine them with the chicken in a bowl.

The next step in cooking vegetables will be to saute the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent (about 3 minutes). This will become the base for the sauce.

Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.

A close-up of a slice of chicken pot pie filled with chicken, carrots and peas.

Step 3: Assemble the Homemade Chicken Pot Pie

Pour the filling into the bottom pie crust. Roll out the top pie crust and place it on the pie. Pinch the edges closed and cut slits in the top. These will allow the pie to vent and cook properly. Whisk together the egg and water and brush the top of the pie. If you want the best chicken pot pie, it has to have that beautiful golden crust. The egg wash on top helps create that.

Step 4: Bake Pot Pie

Place the pie in the preheated oven and bake for 30 minutes or until the top is perfectly golden. Pull the pie out of the oven and allow it to cool for a few minutes before slicing and serving.

An overhead view of a whole chicken pot pie that has been baked to a perfect golden brown. It is resting on a blue and white striped kitchen towel with a knife laying beside it.

How to Make Sure the Bottom Pie Crust is Cooked

I didn’t do anything fancy to make sure the bottom crust was cooked, but here are a few tips that might help you out if you are worried about it.

  • Place your pie on a lower baking rack. Having the pie closer to the heat source will concentrate the heat at the bottom of the pie. The bottom crust is important, and you don’t want it to be soggy.
  • Place your pie on a hot cookie sheet. While you are assembling your pie, put a cookie sheet in the oven and preheat it. Then you are ready to bake, set your pie on the preheated cookie sheet. This helps make the dough impermeable to the pie filling.
  • Put your filling into your pie nice and hot. If the filling is hot, it will actually start cooking the crust immediately before it even goes into the oven and reduce the sogginess.

How to Get a Shiny Golden Pie Crust

Getting that perfectly golden shiny top crust all depends on your glaze. Some people use milk, others use an egg wash. We go with the egg wash in this easy chicken pot pie recipe. The sugars and proteins caramelize before the crust bakes completely so it adds that extra beautiful color.

A top view of a perfectly, golden brown chicken pot pie with a few sprigs of fresh thyme on top.


Can I Use Other Veggies in This Chicken Pot Pie? 

The vegetables that go into a chicken pot pie are totally up to you. We’ve gone with the standard carrots, corn and peas in this recipe but here are some others that would be delicious to add:

  • broccoli
  • cauliflower
  • green beans
  • asparagus
  • mushrooms

Just go with what your family loves!

Can Chicken Pot Pie Be Frozen Before Baking?

Chicken pot pie can be prepared and frozen before or after baking. Freezing unbaked chicken pot pies is more desirable because the crust will bake up crisp and flaky, whereas a baked pie that has been frozen may result in a soggy crust.

How Long Can An Unbaked Chicken Pot Pie Keep In The Freezer?

A frozen chicken pot pie will keep for 4-6 months.

How Do You Bake A Frozen Chicken Pot Pie?

You should bake the pie without thawing first. Brush the top with an egg wash or cream and bake at 375 degrees until browned and bubbly, about 45 minutes.

How Long Will Chicken Pot Pie Last?

Freshly baked chicken pot pie will keep for 3-5 days in the refrigerator.

A chicken pot pie, baked to a perfect golden brown with a sprig of fresh thyme on top. The pie dish is sitting on a blue and white striped kitchen towel.

Tips for the BEST Chicken Pot Pie

  • If desired, you can prep the crust the night before you plan on assembling the pot pie. Just pull it out of the fridge about 20 minutes before you want to roll it out so it’s easier to shape. 
  • You can also prep the chicken pot pie filling the night before and gently reheat it before assembling the pot pie the next day. Easy peasy! 
  • We LOVE the homemade pot pie crust, but I understand if you just don’t have the time to make it from scratch. If that’s the case, pick up a package of your favorite store-bought pie crust.

A close-up of the top of a golden brown chicken pot pie with a sprig of fresh thyme on top.

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A chicken pot pie, baked to a perfect golden brown with a sprig of fresh thyme on top. The pie dish is sitting on a blue and white striped kitchen towel.

Chicken Pot Pie

4.08 from 57 votes
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 8
This Homemade Chicken Pot Pie is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!


For the Crust:

  • 2 1/2 Cup All-Purpose Flour
  • 1 Cup Unsalted Butter very cold, cut into 1/2-inch cubes (2 sticks)
  • 1 Teaspoon Salt
  • 1 Teaspoon Granulated Sugar
  • 8-12 Tablespoon Ice Water

For the Filling:

  • 1 Rotisserie Chicken , meat removed and cut into cubes
  • 1 Cup Carrots , chopped
  • 1 Cup Frozen Corn
  • 1 Cup Frozen Peas
  • 1/3 Cup Unsalted Butter
  • 1/2 Yellow Onion , minced
  • 1 Stick Celery , sliced
  • 2 Cloves Garlic , minced
  • 1/3 Cup All-Purpose Flour
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Pinch Nutmeg
  • 1 Teaspoon Fresh Thyme
  • 1 3/4 Cup Chicken Broth
  • 2/3 Cup Whole Milk (or heavy cream for an extra creamy pot pie)

For the Egg Wash:

  • 1 Egg
  • 1 Teaspoon Water


For the Crust:

  • Place the flour, sugar and salt into a bowl and mix well. 
  • Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.
  • Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
  • Smash the dough together and separate into two balls.
  • Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough. 
  • Preheat the oven to 425 degrees F.
  • Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.

For the Filling:

  • Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.
  • Stir together the chicken and veggies in a bowl. Set aside.
  • In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.
  • Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.
  • Slowly add the broth and milk, stirring frequently until thick. Remove from heat.
  • Stir in the chicken and veggies and pour into a pie dish.
  • Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
  • Whisk together the egg and the water and brush it all over the top crust.
  • Bake for 30 minutes at 425 degrees F, or until golden brown.
  • Allow to cool slightly and serve!


  • Chicken pot pie will keep for up to 5 days in the refrigerator.
Nutrition Facts
Chicken Pot Pie
Amount Per Serving (1 g)
Calories 343 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 158mg53%
Sodium 922mg40%
Potassium 502mg14%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 35g70%
Vitamin A 3055IU61%
Vitamin C 6mg7%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A whole chicken pot pie with one piece cut showing the creamy sauce and carrots and peas and chicken in the filling.


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • My husband requested a chicken pot pie a few days ago. He doesn’t make requests very often so I decided to surprise him. I scrolled through Pinterest and landed on your recipe. Boy am I glad I did. It was so delicious. Due to time restrictions I used store bought crust but after reading the reviews I will try your crust next time. Only change I made was to add a smidge more salt. A keeper for sure!

    • Reply
    • Oh yay! I’m so glad to hear this Shirley! Yes, try our crust next time and let me know how it goes! Thank you so much for taking time to leave a comment!

      • Reply
  • This was very good! For some reason, this made a lot more vegetables and sauce than needed so the filling was overflowing in the pie pan. I would make this again.

    • Reply
    • Thank you so much Krystal! I usually have some extra, but it makes a great creamy soup for the next day!

      • Reply
  • My butter wasn’t evenly incorporating into my crust recipe, I tried using my hands with the icy cold butter to blend it but is there a better way to not have clumps of butter when rolling it out?

    • Reply
    • Hi Becky! Did you use a pastry cutter to blend it in? You want small pieces of butter clumps. It helps the crust be extra flaky.

      • Reply
  • Hello! Do we cook the bottom crust in the pie pan first, then add the filling and top crust and cook second? Or do we cook everything together? It looks like we cook/bake everything at once but a comment below stated that “we bake the pie at the same temp as we baked the crust” however I just didn’t see in the recipe where we bake the bottom pie crust by itself. Making this for dinner this evening 😊 thank you !

    • Reply
    • Hi Shelby! It all gets baked at the same time! Enjoy! We would love to hear what you think!

      • Reply
  • Wow… this recipe is a keeper! My husband requested homemade chicken pot pie for his birthday. This was my first time making it and the whole family raved about it. It tasted even better the next day! As I was writing this review, my grandma called me to tell me again how much she loved it! She said it was the best pot pie she has ever had…just incredible. Thank you for the amazing recipe!

    • Reply
    • Hurray! Thank you so much Jennifer! I’m so glad it was a hit for your family!

      • Reply
  • Made chicken pot pie from scratch for the first time ever using this recipe. It was SO good! Just the right flavor, texture and thickness. I did a little less thyme because my husband doesn’t care for it.
    Doing it again I would do less chicken and more veggies with less salt as well, just our preference.
    The crust was the quickest and best I’ve ever make. You could hear and feel the crisp crackle of a flaky outside and tender middle, probably because I made it quick and so it had all those good cold butter chunks that make a light and flaky crust.
    This is a great recipe that I’m adding to my collection. Thank you for sharing this with the world!

    • Reply
    • Thank you so so much Charity! We appreciated the feedback and support so much! Xoxo!

      • Reply
  • This is the one I have been looking for! It was delicious and had great flavor.

    • Reply
    • Music to my ears! Thank you Sandra!

      • Reply
  • Just about to make this recipe! Is it made in a 9” or 10” pie plate?

    • Reply
    • My pan is a 9″ but a 10″ will work just fine! Enjoy!

      • Reply
  • This is a great recipe! I have made it twice. Each time I added a layer on top of the filling of homemade mashed potatoes. College-aged kids now back home again absolutely love it! Thanks!

    • Reply
    • Ohhhh…that sounds delicious! So glad this is a hit in your house!

      • Reply
  • Regarding your recipe for chicken pot pie, may I substitute one vegetable for another, such as potatoes? We do not like celery, but if it’s okay, when and how do I add the potatoes? Thank you

    • Reply
    • Hi Pauline! Absolutely! Potatoes would be delicious in this! Peel and cut them into about 1/2 inch cubes and add them in step 1 with the carrots, peas and corn. Then just follow the rest of the steps as listed omitting the celery. Enjoy!

      • Reply
    • I’m planning this for dine. This makes one pie plate correct? There are 5 of us (2 adults, 17, 14, 7) but 17 yr old only will eat chicken and crust if that. 🙄Just trying to decide if I should double. Thank you and we can’t wait to try it!!

      • Reply
      • Hey Mindi! We are 5 in our house with slightly younger ages and we usually only go through about 2/3 of it. I’d say to stick with 1!

      • Thank you!! It’s on the menu for tonight! 😋

      • Enjoy!!

  • What temp do you bake the pie at? It’s not in the recipe.

    • Reply
    • Hi Casey! Great question and I apologize for the confusion! You keep the oven at the same temperature that you bake the crust…425 degrees.

      • Reply
  • This was AMAZING! Next time I’ll use more veggies and less chicken, only because that’s the way we like it. And the crust was the best I’ve had. Will be making this again. Thank you!

    • Reply
    • Yay!! Thank you so much Jana!

      • Reply
  • Making this tomorrow but using chicken breast because I have everything on hand except a rotisserie chicken … How many breasts do you think I need to replace it? 4? Thank you cant wait

    • Reply
    • Great question! I would say 3-4 chicken breasts depending on their size. Enjoy!

      • Reply
  • This is hands down the best chicken pot pie I or my family have ever tasted! And that’s according to two picky eaters and adults who are always looking for 5 star recipes. I couldn’t stop sampling it as I went about making it. Everyone was beyond satisfied and came back for seconds. Loving so many of your recipes! Especially the combination recipes, twists on classics. Make another cookbook in the future. I’m dying to see what else you guys come up with!

    • Reply
    • Thank you so much Krystal! We are actually in the middle of making another cookbook right now! It should be out in spring of next year. So glad you loved this pot pie!

      • Reply
  • I just made this recipe for my brother in law and he (and everyone else) said it was the best chicken pot pie they’d ever had! Only changes I made at all were to replace some of the ice water w ice cold buttermilk, double the amount of garlic bc my cloves were small and I love garlic, and cooked my own chicken bc the rotisseries at my market are bland haha! But it was seriously perfect we are still drooling over the leftovers. Thank you!!!!!

    • Reply
    • Yay!! Thank you so so much for the feedback! I’m so glad you and your family enjoyed it!

      • Reply
  • Can the crust be made the night before?

    • Reply
    • Yes absolutely! Just pull it out of the fridge about 20 minutes before you want to roll it out. Enjoy!

      • Reply
  • Hands down the best pot pie recipe ever. I could not imagine a better pie than this one and I have had my fair share over the course of my 50 plus years. I used a Costco roasted chicken and heavy cream and I didn’t have any Thyme on hand so used poultry seasoning. I cooked on cookie sheet one level lower than middle of oven and my oh my. Crust was crisp and buttery and flaky deliciousness, and the filling . . Wow. I will never buy a frozen pot pie again. This recipe leaves all other pot pie options in the dust (per my teen son who LOVES pot pie).

    • Reply
    • This is amazing!! Thank you so much! I’m so glad you liked it!!

      • Reply
  • Can I make the filling a day ahead of time and re-heat just prior to pouring into pie crust?

    • Reply
    • Yes! You probably don’t even need to reheat it, just let it back a little longer.

      • Reply
  • I have two questions, both due to the quarantine. ☹️ Can I use rice flour or baking flour instead of normal all purpose flour? Unfortunately I can’t find all purpose flour anywhere. Also, do you have any tips for when you can’t get a rotisserie chicken?

    • Reply
    • Hi Kelley! Oh boy…I’ve never tried using either so I’m not sure if they would work. If you can’t find AP flour, you could try our Chicken Pot Pie Soup ( For the chicken, just cook 2-3 chicken breasts. You could grill them, bake them, or cook them in and Instant Pot or slow cooker.

      • Reply
      • Thank you!

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