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This is truly the best chicken pot pie recipe — creamy, cozy, and full of tender chicken and veggies tucked inside the flakiest, buttery homemade crust. It’s the ultimate comfort food made completely from scratch!
Between our famous chili recipe and this chicken pot pie recipe, I’M CONVINCED that as much as we are always looking for the newest thing, we actually crave the comfort of the past.
Table of Contents
Chicken Pot Pie (From Scratch!)
We’ve had our chicken pot pie soup on the blog for a long time, but we’ve needed a classic chicken pot pie with flaky crust. Sadly it’s taken me until now to develop the perfect pie crust and creamy 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!
Ingredients for Homemade Chicken Pot Pie
This easy chicken pot pie from scratch 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:
For the Crust
- All-purpose Flour: Gives the crust structure and stability.
- Butter: Adds rich flavor and flakiness.
- Granulated Sugar: Helps the crust brown and balances flavor.
- Salt: Enhances overall taste.
- Water: Binds the dough; keeps it tender and flaky.
For the Filling
- Rotisserie Chicken: Quick, flavorful protein.
- NOTE: This is a great recipe for using leftover turkey from Thanksgiving or Christmas! Use it in place of the chicken for a delicious turkey pot pie!
- Carrots, Peas and Corn: Add color, sweetness, and texture.
- PRO TIP: The vegetables are totally customizable. Other great options would be: broccoli, cauliflower, green beans, asparagus, mushrooms or potatoes.
- Yellow Onion: Builds savory depth.
- Celery: Adds aroma and crunch.
- Garlic: Boosts savory flavor.
- Nutmeg: Adds warmth and balance.
- Fresh Thyme: Brings fresh, herby flavor.
- Chicken Broth: Savory base for the sauce.
- Milk: Makes the filling creamy.
- Egg: Gives the crust a golden sheen.
- Water: Helps the egg brush on smoothly.
How to Make Chicken Pot Pie
Make the Crust
- Follow the instructions for making my absolute favorite pie crust recipe for a double crust chicken pot pie.
- 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.
Prep the Chicken Pot Pie Filling
- Boil the carrots, corn and peas. Heat until tender. Drain them and combine them with the chicken in a bowl.
- Sauté the onions, garlic and celery by melting the butter in a dutch oven pot and cooking them until they are translucent (about 3 minutes).
- 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 to simmer.
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 to seal the crust and use a sharp knife to cut small slits in the top.
- NOTE: The slits will allow the pie to vent and cook properly.
- Whisk together the egg and water and brush the top of the pie.
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.
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.
FAQs
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. It will keep for about 1 month.
You should bake the pie without thawing first. Brush the top with an egg wash or cream and bake at 375 degrees F until browned and bubbly, about 45 minutes.
Leftovers should be stored in an airtight container and will keep for 3-5 days in the refrigerator.
Pro Tips for the BEST Chicken Pot Pie
- 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.
- 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.
- If the top crust starts to get a little too brown, gently lay a piece of aluminum foil on top of it and that will slow the browning.
This homemade chicken pot pie will always have a special place at our table — it’s cozy, nostalgic, and made for sharing. There’s something so special about pulling a bubbling, golden pie out of the oven and watching your family gather around. It’s the kind of recipe that reminds you why homemade food really is the best food.
More Comfort Food Recipes You Must Try:
- Instant Pot Chili
- Beef Stew
- Macaroni and Cheese
- Sloppy Joes
- Chicken Noodle Soup
- Classic Meatloaf
- Broccoli Cheddar Soup
Watch How this Chicken Pot Pie is Made…
Chicken Pot Pie
Ingredients
For the Crust:
- 2 ½ 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, see note
- 1 Cup Carrots, chopped
- 1 Cup Frozen Corn
- 1 Cup Frozen Peas
- ⅓ Cup Unsalted Butter
- ½ Yellow Onion, minced
- 1 Stick Celery, sliced
- 2 Cloves Garlic, minced
- ⅓ Cup All-Purpose Flour
- ¾ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 Pinch Nutmeg
- 1 teaspoon Fresh Thyme
- 1 ¾ Cup Chicken Broth
- ⅔ Cup Whole Milk, (or heavy cream for an extra creamy pot pie)
For the Egg Wash:
- 1 Egg
- 1 teaspoon Water
Instructions
For the Crust:
- Place the flour, sugar and salt into a bowl and mix well.2 ½ Cup All-Purpose Flour, 1 teaspoon Granulated Sugar, 1 teaspoon Salt
- Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.1 Cup Unsalted Butter
- 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.8-12 Tablespoon Ice Water
- 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.1 Cup Carrots, 1 Cup Frozen Corn, 1 Cup Frozen Peas
- Stir together the chicken and veggies in a bowl. Set aside.1 Rotisserie Chicken
- 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.⅓ Cup Unsalted Butter, ½ Yellow Onion, 1 Stick Celery, 2 Cloves Garlic
- Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.⅓ Cup All-Purpose Flour, ¾ teaspoon Salt, ¼ teaspoon Black Pepper, 1 Pinch Nutmeg, 1 teaspoon Fresh Thyme
- Slowly add the broth and milk, stirring frequently until thick. Remove from heat.1 ¾ Cup Chicken Broth, ⅔ Cup Whole Milk
- 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.1 Egg, 1 teaspoon Water
- Bake for 30 minutes at 425 degrees F, or until golden brown.
- Allow to cool slightly and serve!
Recipe Notes
- One rotisserie chicken yields about 3 cups of cooked chicken
- Chicken pot pie will keep for up to 5 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is amazing! This recipe also make 6 individual mini pies that take about 20-25 minutes to bake.
Thank you so much Kayla! And thank you for the tip about the mini pies!
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!
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!
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.
Thank you so much Krystal! I usually have some extra, but it makes a great creamy soup for the next day!
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?
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.
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 !
Hi Shelby! It all gets baked at the same time! Enjoy! We would love to hear what you think!
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!
Hurray! Thank you so much Jennifer! I’m so glad it was a hit for your family!
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!
Thank you so so much Charity! We appreciated the feedback and support so much! Xoxo!
This is the one I have been looking for! It was delicious and had great flavor.
Music to my ears! Thank you Sandra!
Just about to make this recipe! Is it made in a 9” or 10” pie plate?
Thanks!
My pan is a 9″ but a 10″ will work just fine! Enjoy!
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!
Ohhhh…that sounds delicious! So glad this is a hit in your house!
This was so good! Can I use the pie recipe for a fruit pie?
Do you want to use the same crust? This crust is meant for more savory flavors. I would recommend this crust recipe for a fruit pie: https://ohsweetbasil.com/my-absolute-favorite-pie-crust-recipe/