Homemade Chicken Pot Pie

A buttery, flaky crust filled with creamy chicken and hearty vegetables makes this chicken pot pie recipe the ultimate comfort food. Whether you use leftover chicken or a store-bought rotisserie chicken, this dish is rich, savory, and packed with cozy flavors that everyone will love!

1. Why We Love This Recipe
2. What You’ll Need
3. How to Make Chicken Pot Pie
4. Recipe FAQ’s
5. Tips for Success
6. What to Serve with Chicken Pot Pie
7. Substitutions and Variations
8. More Classic Comfort Food Recipes
9. The BEST Chicken Pot Pie Recipe Recipe

This homemade chicken pot pie is everything a classic pot pie should be—rich, creamy, and loaded with tender chicken and hearty vegetables, all tucked beneath a flaky crust. The creamy filling is perfectly thickened but not gummy, with just the right balance of chicken broth, heavy cream, and seasonings like thyme and black pepper for deep, comforting flavor.

This recipe became a household staple after my husband, a former chicken pot pie hater, had a change of heart and devoured every bite. This pot pie recipe is one you’ll want to make again and again!

Love this recipe? You’ll want to dig into my Chicken Pot Pie Soup , Chicken and Stuffing Casserole , Mummy Chicken Pot Pies , Chicken Stroganoff , and Poppy Seed Chicken Casserole for even more chicken comfort food goodness!

Why We Love This Recipe

• The creamy filling is rich, thick, and packed with tender chicken, carrots, peas, and celery, all coated in a flavorful blend of chicken broth, heavy cream, and butter.
• The flaky crust bakes to a golden brown perfection, adding a crisp contrast to the creamy filling inside.
• It’s a great way to use leftover chicken or some of that Thanksgiving turkey, and the filling can be made ahead, making this pot pie recipe perfect for busy nights or cozy Sunday dinners.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Unbaked Pie Crust – The flaky, buttery layer that seals in all the creamy goodness. Use homemade or store-bought for convenience.
• Salted Butter – Adds rich flavor and helps sauté the vegetables to tender perfection.
• Celery & Carrots – Classic pot pie veggies that add sweetness, texture, and color.
• Large Yellow Onion – Brings depth and savory flavor to the creamy filling.
• Frozen Peas – A pop of color and sweetness that balances the rich sauce.
• Cooked Chicken – Use leftover chicken, rotisserie chicken, or even cooked turkey for a simple swap.
• All-Purpose Flour – Thickens the creamy sauce, making sure every bite is rich and luscious.
• Chicken Broth – The flavorful base of the filling that keeps it perfectly saucy.
• Chicken Bouillon – Intensifies the savory depth of the sauce for even more richness.
• Heavy Cream – Adds a silky, velvety texture that makes the filling extra comforting.
• Ground Thyme – A warm, earthy spice that brings out the classic pot pie flavors.
• Kosher Salt & Black Pepper – Essential for seasoning and balancing all the ingredients.
• Large Egg – Beaten with water for an egg wash, creating that perfect golden-brown crust.

How to Make Chicken Pot Pie

1. Sauté vegetables. Melt butter in a large pot or Dutch oven over medium heat. Add the celery, carrots, onion, and peas, stirring often, until the veggies are softened and the onion turns translucent, about 4–5 minutes.
2. Thicken filling. Sprinkle the flour evenly over the mixture. Cook for 2 minutes, stirring constantly, to get rid of the raw flour taste.

1. Add chicken and create creamy sauce. Stir in the cooked chicken, then slowly pour in the chicken broth while stirring to prevent lumps, then mix in the chicken bouillon. Add the heavy cream, reduce the heat to low, and let everything simmer for 4–5 minutes until thickened. Stir in thyme, salt, and black pepper, adjusting to taste.

1. Assemble pot pie. Pour the creamy filling into a deep pie plate (affiliate link) or casserole dish. Roll out the pie crust on a lightly floured surface and gently place it over the filling. Trim any excess dough, press the edges to seal, and cut small slits on top for ventilation.
2. Bake to golden perfection. Brush the crust with the egg wash, then bake at 400°F for 30–40 minutes until the crust is deep golden brown and the filling is bubbling. Let it cool for 10–15 minutes before serving.

Yes! You can prepare the filling in advance and store it in an airtight container in the fridge for up to two days. When ready to bake, assemble with the crust and bake as directed.

Since this recipe only has a top crust, you don’t have to worry about a soggy bottom. If adding a bottom crust, try brushing it with an egg white wash before filling to help create a barrier.

Absolutely! You can freeze it baked or unbaked. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to three months. Bake straight from frozen, adding extra time as needed.

For best results, reheat in the oven at 350°F until warmed through to keep the crust flaky. If using a microwave, cover with a damp paper towel to prevent drying out.

Yes! Store-bought pie crust and puff pastry work great for a shortcut. Puff pastry gives a lighter, crispier texture, while pie dough gives a more traditional, buttery crust.

Tips for Success

• Let the filling cool slightly before adding the crust to prevent a soggy top. A hot filling can melt the butter in the pie dough too soon, making it less flaky.
• Cut small slits in the crust to allow steam to escape while baking. This helps prevent bubbling over and ensures an evenly cooked, golden crust.
• Brush the crust with an egg wash for that perfect deep golden brown finish. A simple mix of egg and water gives the pie a glossy, bakery-worthy look.
• Freeze unbaked pies for easy meal prep. Just pop it in the oven straight from the freezer, adding 10–15 minutes to the bake time for a fresh, homemade pot pie anytime.

What to Serve with Chicken Pot Pie

A fresh green salad with a simple vinaigrette adds a crisp contrast to the creamy filling.

Roasted vegetables like Brussels sprouts , zucchini, or green beans bring extra texture and flavor without overpowering the dish.

If you’re looking for a cozy pairing, a warm bowl of butternut squash creamy soup or a side of mashed potatoes makes this comfort food experience even more indulgent.

Substitutions and Variations

• Swap out the chicken for leftover turkey, making this the perfect post-holiday meal. The creamy filling works just as well with turkey’s rich flavor.
• Use store-bought puff pastry instead of pie dough for a lighter, flakier crust with a golden, crispy finish.
• Add extra vegetables like green beans, corn, or potatoes for more texture and flavor. Frozen mixed vegetables also work for a quick and easy option.
• Replace the heavy cream with whole milk or half-and-half for a slightly lighter but still creamy filling.
• For a shortcut, use a can of cream of chicken or cream of mushroom soup as the base instead of making the sauce from scratch. Just mix with chicken broth and seasonings.

More Classic Comfort Food Recipes

• Ground Beef Stroganoff
• New Mexican Posole
• Beef Steak Pie
• Cincinnati Style Chili
• Smothered Pork Chops
• Homemade Hamburger Helper
• Best Shepherd’s Pie
• Salisbury Steaks

Chicken & Poultry

Chicken Stroganoff

Pasta

Baked Ziti

Pork

Crockpot Pork Green Chili Stew

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

The BEST Chicken Pot Pie Recipe

Ingredients123

• ▢ 1 unbaked pie crust
• ▢ 4 Tablespoons salted butter
• ▢ 3 celery stalks finely diced
• ▢ 3 medium carrots peeled and finely diced
• ▢ 1 large yellow onion finely diced
• ▢ 1/2 cup frozen peas
• ▢ 2 cups cooked chicken chopped into bite-size pieces
• ▢ 1/4 cup all-purpose flour
• ▢ 2 cups chicken broth
• ▢ 1 teaspoon chicken bouillon
• ▢ 1 cup heavy cream
• ▢ 1 teaspoon ground thyme
• ▢ 1 teaspoon kosher salt
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ 1 large egg beaten with 1 teaspoon water

Instructions

• Make pie crust and place in fridge to chill while preparing the filling. 1 unbaked pie crust
• Preheat oven to 400°F.
• In a large pot or Dutch oven, melt butter over medium heat. Add the celery, carrots, onion, and peas and cook, stirring frequently, until the vegetables start to soften and turn translucent, about 4-5 minutes. 4 Tablespoons salted butter, 3 celery stalks, 3 medium carrots, 1 large yellow onion, ½ cup frozen peas
• Stir in the chopped chicken, then sprinkle the flour evenly over the filling mixture and stir to combine. Cook and stir for 2 minutes. 2 cups cooked chicken, ¼ cup all-purpose flour
• Pour the chicken broth over the chicken and vegetable filling mixture, stirring constantly so there are no lumps of flour remaining. Stir in chicken bouillon. 2 cups chicken broth, 1 teaspoon chicken bouillon
• Add the cream and stir to combine. Reduce heat to low and cook for 4-5 minutes until thickened slightly. 1 cup heavy cream
• Add thyme, salt, and pepper and stir to combine. Taste and adjust seasoning as needed, then pour filling into a deep pie plate (affiliate link) or casserole dish. 1 teaspoon ground thyme, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
• Roll out crust on a lightly floured surface and gently lay on top of the filling. Cut small slits in the top for the pie to vent while it bakes. Press the crust into the sides of the dish to seal, then brush with the egg wash. 1 large egg
• Bake for 30-40 minutes until the crust is golden brown and the filling is hot and bubbly. Cool for 10-15 minutes before serving.

Notes

• This recipe is on page 163 of my cookbook, House of Nash Eats Everyday !

Nutrition

Recipe adapted from the cookbook “The Pioneer Woman Cooks” by Ree Drummond.

This post was originally shared March 14, 2019. It has been updated with new photos and more helpful information and tips.

The BEST Chicken Pot Pie Recipe

Ingredients

• 1 unbaked pie crust
• 4 Tablespoons salted butter
• 3 celery stalks finely diced
• 3 medium carrots peeled and finely diced
• 1 large yellow onion finely diced
• 1/2 cup frozen peas
• 2 cups cooked chicken chopped into bite-size pieces
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 teaspoon chicken bouillon
• 1 cup heavy cream
• 1 teaspoon ground thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg beaten with 1 teaspoon water

Instructions

• Make pie crust and place in fridge to chill while preparing the filling. 1 unbaked pie crust
• Preheat oven to 400°F.
• In a large pot or Dutch oven, melt butter over medium heat. Add the celery, carrots, onion, and peas and cook, stirring frequently, until the vegetables start to soften and turn translucent, about 4-5 minutes. 4 Tablespoons salted butter, 3 celery stalks, 3 medium carrots, 1 large yellow onion, 1/2 cup frozen peas
• Stir in the chopped chicken, then sprinkle the flour evenly over the filling mixture and stir to combine. Cook and stir for 2 minutes. 2 cups cooked chicken, 1/4 cup all-purpose flour
• Pour the chicken broth over the chicken and vegetable filling mixture, stirring constantly so there are no lumps of flour remaining. Stir in chicken bouillon. 2 cups chicken broth, 1 teaspoon chicken bouillon
• Add the cream and stir to combine. Reduce heat to low and cook for 4-5 minutes until thickened slightly. 1 cup heavy cream
• Add thyme, salt, and pepper and stir to combine. Taste and adjust seasoning as needed, then pour filling into a deep pie plate or casserole dish. 1 teaspoon ground thyme, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
• Roll out crust on a lightly floured surface and gently lay on top of the filling. Cut small slits in the top for the pie to vent while it bakes. Press the crust into the sides of the dish to seal, then brush with the egg wash. 1 large egg
• Bake for 30-40 minutes until the crust is golden brown and the filling is hot and bubbly. Cool for 10-15 minutes before serving.

Notes

• This recipe is on page 163 of my cookbook, House of Nash Eats Everyday !

Nutrition

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