This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
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.
I made this for dinner this week and my whole family loved it, even my son who whined and complained about it at first glance. That’s his M.O. He even had a second slice. Another great recipe for a cool fall evening. Thanks Carrian!
Yay! Thank you so much Janelle! There are few things better than watching a picky eater give something a try and actually like it!
This would never have fit in my pie pans. I made it in a cast iron skillet. I used 4 small leftover chicken breasts that had been seasoned before cooking so that may have given this dish more flavor. The guys in my house all loved it. My husband said it’s something I should make once a week!
That is great news!! So glad it was a hit in your house Shannon! Yes, I always have some leftover filling which my kids love to eat just like thick soup.
Interesting blog and recipes. Chix pot pie sounds/reads to be tasty and beautiful; but why is it no one ever puts out a rec ipe for individual pot pies? A 2-crust individual pot pie the size of a Banquet and and/or Marie Calendar one might be a nice recipe one could freeze a bunch of. Just a thought.
Hi Mary! You can definitely adapt this recipe to individual pies. Assemble the pies as stated in the instructions and they will probably only need to bake for 15-20 minutes. This crust recipe would probably make 6-8 individual pot pies depending on how big your individual pie plates are.
I cooked this on Thursday, September 23 for National Chicken Pot Pie Day!! We very much enjoyed this for dinner. I followed the recipe fairly closely except for 2 modifications. First, I baked 3 boneless skinless chicken breasts well seasoned with S&P and EVOO and small diced instead of shredding. My local grocery didn’t have any rotisserie chicken left; no whole chicken; only 1 – 10 pkg of bone-in, skin-on chicken breasts. Second, I purchased frozen pie crust instead of making fresh – didn’t have time to make from scratch. I let it rest for a good 20+ minutes before serving. Leftovers for lunch the next day were delicious also. Thank you for a great recipe.
Love to hear this!! Thank you so much for the feedback and tips!
Best chicken pot pit I’ve ever had. I’ll be making this again on our family vacation. If I make ahead of time would it be best to freeze dough and freeze filling then put it together the day of? Or can I put it all together and cook within a couple days?
Hi Carrie! There are a couple of sections in the FAQs that should help you. You’ll want to make the pot pies completely and then freeze before baking.
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.
Looks delicious! I only have skim milk on hand. Would this recipe still work or would I be better off waiting to make this until I have whole milk?
Thanks!
I would probably wait until you can get whole milk. I’m afraid the filling will be too runny with skim.
I haven’t made a homemade chicken pot pie in decades. My family LOVED this recipe so much that they want me to make it again and soon! It was easy to make and very tasty.
Yay! Thank you so much Shelly! I’m so glad this was a hit for your family!
This was delicious! So glad I tried this recipe. I’m definitely adding this meal into the rotation. Thanks!
Thank you Liz!! We sure love this one too!
Wanted to sign up but no form. Thanks
Hi Kathy! What were you trying to sign up for? I’d love to help if I can!
Such a good recipe. I will definitely be making this again. The crust is perfectly flakey. Loved it.
Thank you so so much!
I made this tonight and my whole family loved it!! My 6-year-old boys gobbled it up saying it was one of their favorite dinners ever!! I could have cried!! Thank you!!!
When you find a recipe that the whole family loves, it is definitely worth a good cry!! I’m so glad this recipe was a hit for your family! Thank you so much for the feedback!