Classic Homemade Chicken Pot Pie – A Comfort Food Favorite
Few dishes bring as much warmth and satisfaction as a homemade chicken pot pie. With its flaky, buttery crust and a creamy, savory filling, this dish is the ultimate comfort food. Whether you’re making it for a family dinner or meal prepping for the week, this classic recipe delivers rich flavors and a hearty texture that will have everyone coming back for seconds.
Homemade pot pie is far superior to store-bought versions—made with real butter, fresh vegetables, and tender shredded chicken, it’s a meal that feels as cozy as it is delicious. Let’s get started!
Why You’ll Love This Chicken Pot Pie
- Rich and creamy filling with the perfect balance of flavors
- Buttery, flaky crust made from scratch
- Great for leftovers and meal prep
- Customizable with different vegetables and seasonings
Ingredients You’ll Need
For the Pie Crust:
- 2 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter (cut into small cubes)
- 6-7 tablespoons ice-cold water
For the Filling:
- ¼ cup unsalted butter
- 1 yellow onion, chopped (about 1 ½ cups)
- 3 medium carrots, finely chopped
- 3 ribs celery, finely chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 ¾ cups low-sodium chicken broth
- ½ cup whole milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cooked chicken breast
- ¾ cup frozen peas
For the Egg Wash:
- 1 egg
- 1 tablespoon milk or water
Step-by-Step Instructions
1. Prepare the Pie Crust
The key to a flaky, golden-brown crust is keeping the butter cold and handling the dough as little as possible.
- In a food processor (or using a pastry blender in a large bowl), combine the flour, sugar, and salt.
- Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Drizzle in 6 tablespoons of ice-cold water, pulsing until the dough just starts to come together. If needed, add another tablespoon.
- Transfer the dough onto a lightly floured surface, shape it into a ball, then divide it into two equal disks.
- Wrap each disk in plastic wrap and refrigerate while preparing the filling.
Tip: The dough can be made up to three days in advance and stored in the fridge. You can also freeze it for later use.
2. Make the Chicken Pot Pie Filling
This rich, creamy filling is what makes chicken pot pie so irresistible.
- Preheat your oven to 425°F (220°C).
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion, carrots, and celery, cooking until softened, about five minutes.
- Stir in the garlic and flour, cooking for one minute while stirring constantly.
- Slowly pour in the chicken broth and milk, whisking to create a smooth sauce. Add thyme, salt, and pepper, then let the mixture simmer for about two minutes until it thickens.
- Remove from heat and fold in the shredded chicken and frozen peas. Set aside to cool slightly.
Tip: If the sauce is too thick, add a splash of extra broth. If it’s too thin, let it simmer a little longer.
3. Assemble the Pot Pie
Now, it’s time to bring everything together.
- Roll out one chilled pie dough disk into a 12-inch circle and carefully place it into a 9-inch deep-dish pie pan.
- Pour the chicken filling into the crust, spreading it evenly.
- Roll out the second pie dough disk into a 10-inch circle and gently place it over the filling.
- Trim any excess dough to about ½-inch past the rim, then fold the edges under and crimp them with your fingers or a fork for a decorative finish.
- Cut small slits in the top crust to allow steam to escape.
- In a small bowl, whisk together 1 egg and 1 tablespoon of milk or water, then brush it over the top crust for a beautiful golden finish.
4. Bake and Serve
- Bake the pie at 425°F (220°C) for 30-35 minutes, or until the crust is golden brown.
- If the edges brown too quickly, cover them with foil or a pie crust shield to prevent burning.
- Let the pie rest for 10 minutes before slicing and serving.
Tip: Letting the pie rest helps the filling set, making it easier to cut into clean slices.
Storage and Freezing Tips
- Refrigerating Leftovers: Store the pie covered in the refrigerator for up to four days. Reheat in a 350°F oven for about 20 minutes or microwave individual slices.
- Freezing (Unbaked): Assemble the pie in a metal or foil pan (not glass), wrap tightly, and freeze for up to three months. Bake directly from frozen at 425°F, covered for 30 minutes, then uncovered for another 35 minutes until golden brown.
- Make-Ahead Pie Dough: The dough can be stored in the fridge for up to four days or frozen for three months. Thaw in the fridge overnight before rolling out.
Recipe Variations and Customization
- Vegetable Substitutions: Try corn, green beans, or diced potatoes for a different twist.
- Herb Additions: Fresh thyme, oregano, or rosemary enhance the flavor.
- Meat Swaps: Use turkey, ham, or rotisserie chicken for a quick and easy variation.
- Crust Alternatives: Instead of a traditional top crust, try puff pastry or biscuits for a different texture.
What to Serve with Chicken Pot Pie
This rich and filling dish pairs well with:
- Mashed potatoes for extra comfort
- A crisp green salad for a refreshing contrast
- Roasted vegetables for a slightly crunchy texture
- Soft dinner rolls, perfect for soaking up extra gravy
Final Thoughts
Making homemade chicken pot pie from scratch is well worth the effort. With a flaky, buttery crust and a rich, creamy filling, this dish is perfect for any occasion—whether it’s a cozy Sunday dinner or a way to use up leftovers from a roast chicken.
Try this classic recipe today and enjoy a warm, comforting meal that brings everyone together around the table.
Short version
Classic Homemade Chicken Pot Pie
Prep Time: 50 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour 35 minutes
Servings: 8
This homemade chicken pot pie is the ultimate comfort food—flaky, buttery crust filled with a rich, creamy mixture of tender chicken and vegetables. Perfect for a cozy dinner, this classic dish is made from scratch with simple ingredients for a truly satisfying meal.
Ingredients
For the Pie Crust:
- 2 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter (cut into small cubes)
- 6-7 tablespoons ice-cold water
For the Filling:
- ¼ cup unsalted butter
- 1 yellow onion, chopped (about 1 ½ cups)
- 3 medium carrots, finely chopped
- 3 ribs celery, finely chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 ¾ cups low-sodium chicken broth
- ½ cup whole milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cooked chicken breast
- ¾ cup frozen peas
For the Egg Wash:
- 1 egg
- 1 tablespoon milk or water
Instructions
Make the Pie Crust:
- In a food processor, combine the flour, sugar, and salt. Pulse to mix. (Alternatively, use a large bowl and a pastry blender or fork.)
- Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Drizzle in 6 tablespoons of ice-cold water and pulse until the dough starts to come together. Add another tablespoon if needed. The dough should still be crumbly but hold together when pressed.
- Transfer to a lightly floured surface and bring it together into a ball. Divide in half, shape into two disks, wrap in plastic wrap, and refrigerate while making the filling.
Prepare the Filling:
- Preheat the oven to 425°F.
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened (about 5 minutes).
- Stir in the minced garlic and flour, cooking for 1 minute.
- Gradually stir in the broth and milk, followed by thyme, salt, and pepper. Cook, stirring often, until thickened (about 2 minutes).
- Remove from heat and mix in the shredded chicken and frozen peas.
Assemble the Pot Pie:
- Whisk together the egg and milk or water in a small bowl for the egg wash.
- Roll out one pie dough disk into a 12-inch circle and place it in a deep-dish pie pan.
- Pour the filling into the crust and spread evenly.
- Roll out the second dough disk and place it over the filling. Trim excess dough to ½-inch past the rim, fold edges under, and crimp for a decorative finish.
- Cut small slits in the top crust to allow steam to escape, then brush with egg wash.
- Bake for 30-35 minutes until golden brown. Let rest for 10 minutes before serving.
Storage & Freezing Tips
- Leftovers: Store in an airtight container in the refrigerator for 3-4 days.
- Freezing (Unbaked): Assemble the pie in a metal or foil pan (avoid glass), wrap tightly, and freeze for up to 3 months. Bake from frozen at 425°F for 30 minutes covered with foil, then add egg wash and bake uncovered for 35 more minutes.
- Pie Dough Ahead: Refrigerate for up to 4 days or freeze for 3 months. Thaw in the fridge overnight before rolling out. If too firm, let it rest at room temperature for a few minutes.
This homemade chicken pot pie is flaky, creamy, and packed with flavor—a perfect comfort dish that never disappoints!
Chicken Pot Pie
This homemade Chicken Pot Pie is comfort food at its best. It’s made from scratch with a chicken and vegetable filling and baked in an easy all-butter pie crust.
Ingredients
For the Pie Crust
- 2 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter 16 tablespoons cut into small cubes
- 6-7 tablespoons ice-cold water
For the Chicken Pot Pie Filling
- ¼ cup unsalted butter 4 tablespoons
- 1 yellow onion chopped about 1 ½ cups
- 3 medium carrots chopped small
- 3 ribs celery chopped small
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 1 ¾ cups low sodium chicken broth one 14.5 ounce can
- ½ cup milk I used whole milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cooked chicken breast
- ¾ cup frozen peas
Egg Wash
- 1 egg
- 1 tablespoon milk or water
Instructions
Make the Pie Crust
- Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, you can prepare the pie crust by hand in a large bowl and use a pastry blender, your fingers, or two forks to work in the butter.) Pulse a few times to mix.
- Add the cold butter cubes and pulse 8-10 times, until the largest butter pieces are the size of small peas.
- Add 6 tablespoons of ice-cold water. Pulse just until the dough just starts to come together, adding one more tablespoon of cold water if the dough seems too dry. The dough should still look crumbly at this point, but it should hold together if you press it between your fingers.
- Transfer the dough to a lightly floured work surface. Use your hands to bring the dough together into a ball and then cut the dough in half. Shape each half of the dough into a round disk. Wrap both disks of dough in plastic wrap and place them in the refrigerator while you prepare the pot pie filling.
Make the Chicken Pot Pie Filling
- Preheat oven to 425° F.
- In a large Dutch oven or other heavy pot, melt the butter over medium heat.
- Add the chopped onion, carrots and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the minced garlic and flour and cook, stirring, for 1 minute.
- Stir in the broth and milk, followed by the dried thyme, salt and pepper. Cook, stirring often, until the mixture begins to bubble and thickens, about 2 minutes.
- Remove the pot from the heat and stir in the shredded chicken and frozen peas.
Assemble the Pot Pie
- Prepare the egg wash by combining the egg and 1 tablespoon milk or water in a small bowl and whisking until well combined. Set aside.
- Take one of the disks of pie dough out of the refrigerator and, on a lightly floured work surface, roll it out to a 12-inch circle. Transfer it to a deep dish pie dish by gently rolling the dough circle around your rolling pin. Lightly fit the dough into the pie dish. Do not press it down or the crust may stick to the pie dish after baking.
- Similarly, roll the second disk of pie dough out into a 12-inch circle.
- Pour the chicken pot pie filling into the bottom pie crust in the pie dish and spread it into an even layer. Place the second rolled out pie crust on top of the pie. Trim the dough overhang to be no more than ½-inch past the rim of the pie dish. Fold the edges of the pie dough under and then use your fingers to crimp as desired for a decorative edge.
- Cut a few slits in the top pie crust to let steam escape as the pot pie bakes. Then lightly brush the egg wash all over the pie crust. (This will help it to brown nicely as it bakes.)
- Bake for 30-35 minutes, until crust is golden brown. Let rest for 10-15 minutes and then serve.
Notes
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing an Unbaked Chicken Pot Pie: You can bake a chicken pot pie straight from the freezer. Make the pie in a metal or foil pie pan, because a glass pan could shatter if you place it in the oven cold from the freezer. Assemble the pot pie but do not add the egg wash. Wrap airtight and freeze for up to 3 months. Bake the frozen pot pie, covered with foil, for 30 minutes at 425° F. Then brush on the egg wash and bake for 35 more minutes or until the pot pie is at least 165° F in the center.
To make pie dough ahead: Wrap each of the 2 disks of pie dough tightly in plastic wrap and store in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw frozen pie dough overnight in the refrigerator before rolling out. If the chilled dough is too firm to roll out, let it sit at room temperature for a few minutes to take the chill off.
