This cozy chicken pot pie recipe is the ultimate comfort food.
A flaky crust is filled with tender chicken and veggies in an easy creamy sauce. It’s all baked until golden and bubbly for a perfect meal.
Chicken pot pie is loaded with savory flavors to satisfy any appetite! This one-dish wonder is always a family favorite.
Why You’ll Love This Chicken Pot Pie
This chicken pot pie is my Mom’s favorite! She loves it so much that she requested it as her Mother’s day as her gift this year!
- Making pot pie from scratch takes time but it is actually easy to make.
- Homemade chicken pot pies tastes so good, and so much better than frozen.
- Use diced or shredded chicken or even leftover chicken or roasted vegetables.
- Pie pastry can be made from scratch or use packaged pie dough to make it faster.
- Chicken pot pie can be made ahead of time and baked before serving or frozen either before or after baking.
Chicken Pot Pie Ingredients
Chicken – Leftovers or rotisserie chicken from the grocery store are both great in this recipe. Chicken breasts can be baked and shredded or even use leftover turkey.
Vegetables – Use fresh veggies in this made-from-scratch recipe or skip the chopping and stir in some frozen mixed vegetables. Add additional vegetables like sauteed mushrooms if you’d like. Add some frozen peas
Sauce – This sauce is rich and delicious. The creamy sauce is made with light cream (or half and half) and chicken broth or chicken stock. A spoonful of all-purpose flour helps thicken it. Additional seasonings like garlic powder or fresh herbs can be added.
Pastry: Make a flaky homemade pastry from scratch, or, keep it simple with prepackaged pie crust dough.
How to Make Chicken Pot Pie
- Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
- Prepare the filling: Cook the vegetables and seasonings in butter (per the recipe below). Stir in flour.
- Add cream and broth a little at a time and cook until thickened. Stir in chicken, potatoes, and peas.
- Assemble Pie: Pour the chicken pot pie filling into the prepared crust. Add the top crust and seal.
- Bake: Bake until the crust is golden brown.
Holly’s Tips for Perfect Pot Pie
- For a glossy, golden surface, brush the dough with an egg wash before baking.
- Roll the top crust and seal the edges by folding the excess dough under. Cut small slits in the top to allow steam to escape.
- Place foil around the edge of the pie to prevent the crust from overcooking or burning.
- Allow enough time for the pie to cool and set up a bit before serving.
Make Ahead & Reheating
Make ahead: This easy chicken pot pie recipe can be made ahead of time. Prepare the filling and refrigerate for no more than 2 days. Then add to pastry-lined pans and cook as directed, allowing extra time for the filling to heat.
Freezing: For a freezer meal, the assembled pie can be frozen before cooking. Defrost in the refrigerator and then bake. Cover the crust with foil if it appears to be overcooking before the filling is heated through.
Reheating: Chicken pot pie can be reheated in the oven or microwave. The crust can get soggy in the microwave, so you could cook rounds of pie crust or puff pastry separately, and then top the pies with them before serving.
Did you make this Chicken Pot Pie Recipe? Leave us a comment and a rating below!
Homemade Chicken Pot Pie
Classic Chicken Pot Pie is chicken and vegetables in a creamy sauce, topped with a flaky crust for the perfect comforting meal.
Preheat oven to 400°F.
Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.
Place butter in a saucepan. Add onion, garlic, and seasonings cook over medium heat until softened, about 3-4 minutes. Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn.
Sprinkle flour over onions and cook 1 minute.
Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Simmer 1 minute.
Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.
Line a 9″ deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture. (Sprinkle with fresh herbs and/or a pinch of kosher salt if desired).
Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.
Rest 10-15 minutes before cutting to thicken.
Allow the pie to cool so it can set up a bit and isn’t runny.
Brushing pastry with egg makes it shiny and golden.
To Make Individual Pot Pies with Puff Pastry
- Increase liquid (broth/cream) by ¼ cup.
- Divide mixture over 6 oven-safe bowls.
- Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
- Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
- Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
Calories: 470 | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 451mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2781IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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