Chicken Pot Pie

Quick Summary

Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! The buttery, flaky, and tender pie crust Is filled with a creamy chicken and vegetable filling. You will love this cozy dinner and it freezes well too!

chicken pot pie in a pie dish with a piece on a plate.

Chicken Pot Pie is the ultimate comfort food, and this is the VERY best chicken pot pie recipe out there. Trust me. It gets rave reviews every single time. Your friends and family will LOVE it.

The homemade crust is buttery, flaky, and tender and easy to make. It will be your new favorite crust recipe.

The hearty chicken filling is creamy and loaded with colorful vegetables. And let me fill you in on a little secret, we use shredded rotisserie chicken to keep the recipe easy as PIE!

This savory pie makes a great weeknight meal and is freezer friendly too! You can’t go wrong with this classic meal.

And you will also have to try our comforting Chicken Pot Pie Soup. It is a DELICIOUS soup!

golden brown chicken pot pie in pie pan with sprig of thyme.

Perfect Pie Crust

This is the perfect pie crust and really makes the pot pie special. Of course, you can use store-bought pie crust, but our homemade pie crust recipe is the BEST. I promise, it isn’t hard to make.

For the crust, you will need the following ingredients.

  • Flour– use all-purpose flour.
  • Sugar– add just a little granulated sugar to slightly sweeten the crust.
  • Salt– to enhance the flavor.
  • Butter– use unsalted COLD butter.
  • Buttermilk– make sure your butter milk is cold too.
  • Cold water– 1 to 2 tablespoons to help the dough come together. Add a little at a time.
  • Egg– to brush the top of the pie so it gets nice and golden brown in the oven.

Filling Ingredients

  • Butter– to cook the veggies and to add flavor.
  • Vegetables– onion, carrots, celery, and peas
  • Garlic– use fresh garlic cloves.  
  • Flour– use all-purpose flour to thicken the filling.
  • Herbs– parsley and thyme.
  • Chicken broth– use your favorite brand.
  • Heavy cream– to create a rich filling.
  • Chicken– use shredded cooked chicken. We like to use rotisserie chicken to keep the recipe super simple. Leftover turkey also works well in this pot pie recipe.

How to Make Chicken Pot Pie

rolling out pie crust.
  • First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed cold butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all the butter is incorporated into the flour. Mixture will be very flaky and look a little messy, and that is ok.
  • Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter
  • Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
onion, ,carrots, celery, and garlic cooking in a skillet for chicken pot pie filling.
  • To make the filling, heat the butter over medium-high heat in a large skillet. Add the onion, carrots, celery, and garlic and cook until tender, stirring occasionally.
  • Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened.
chicken pot pie filling in pan.
  • Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
pie crust in pie pan ready for chicken pot pie filling.
  • Preheat oven to 400°F. Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about ¼ inch thick.
  • Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard.
pie crust filled with chicken pot pie filling.
  • Fill pie with the creamy chicken filling.
chicken pot pie brushed with egg wash and crimped edges.
  • Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg wash.
  • Bake for 45 minutes, or until crust is golden brown. If the pie starts to brown too quickly, you can cover it loosely with foil or use a pie crust shield to protect the edges.
  • Cool for 10 minutes, cut into slices and serve.
chicken pot pie in pan with pie server.

Serving Suggestions

Here are a few side dishes that go great with this cozy meal!

How to Store

If you have leftover chicken pot pie, let it cool completely and then cover tightly with foil or place in an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven for best results. You can use the microwave, but the crust might get a little soggy.

How to Freeze

Chicken pot pie is a freezer friendly meal. You can freeze the pie unbaked or baked. For best results, I recommend freezing the pie unbaked, so the crust doesn’t get soggy.

  • To freeze an unbaked pot pie, make sure you assemble the pie in a metal or foil pan. A glass pan might shatter when going from cold to hot. Don’t add the egg wash before freezing or the crust can get soggy. Cover the pie with aluminum foil and freeze for up to 3 months. When you are ready to bake, place the frozen pie, covered with foil, in a preheated oven. You don’t have to thaw it first. Bake for 30 minutes and then remove the foil. Brush the pie with the egg wash and bake for an additional 35 to 55 minutes or until the pie is golden brown and cooked through.
  • To freeze a baked chicken pot pie, let the pie cool completely. Wrap in aluminum foil and freeze for up to 3 months. To reheat, you don’t have to thaw the pie; place in a 350 degree F oven and bake until heated through.
homemade chicken pot pie in pie pan.

FAQ

Can I use store bought pie crust?

We prefer our homemade pie crust, but you can use your favorite store-bought crust

Can I make the pie crust ahead of time?

Yes! Pie crust can be made up to 3 days ahead of time. Keep it in the fridge, well wrapped in plastic wrap. You can also freeze pie crust for up to 3 months. Thaw overnight in the fridge before using.

Can I use leftover turkey?

Yes! We love making this pie after Thanksgiving or Christmas when we have lots of leftover turkey. Turkey pot pie is delicious too.

How do I prevent the pie from browning too quickly?

If your pie is browning too quickly before the end of your bake time, place a sheet of foil loosely over the top to keep it from getting too dark.

How do you know when a chicken pot pie is done?

Use a food thermometer to check that the internal temperature of the filling. It should be 165°F.

Can you make chicken pot pie in advance?

Yes. Assemble the pie, but don’t add the egg wash. Cover with plastic wrap and store in the refrigerator for up to 4 days. When ready to bake, preheat the oven and remove the pie from the fridge. Brush with egg wash and bake until golden brown and cooked through. You might need to add 5 to 15 minutes to the baking time.

Can I make a vegetarian pot pie?

Yes, leave out the chicken and add more vegetables. I like to add mushrooms for a nice and hearty filling. You can even add chickpeas if you want a boost of protien.

slice of chicken pot pie on plate.

More Chicken Dinner Recipes

Chicken Pot Pie

This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite.
4.87 from 291 votes

Ingredients
  

For the chicken pot pie crust:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold buttermilk
  • 1-2 tablespoons cold water
  • 1 large egg, beaten, for the egg wash

For the pot pie filling:

  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 2 medium carrots, sliced (about 1 cup)
  • 1 stalk celery, sliced (about ½ cup)
  • 2 cloves garlic, minced
  • 1/3  cup all-purpose flour
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2  teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken or turkey
  • 1 cup frozen peas

Instructions
 

  • First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
  • Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
  • To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally. Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
  • Preheat oven to 400°F.
  • Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about ¼ inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.
  • Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.

Notes

We love making this recipe when we have leftover rotisserie chicken or turkey. This pot pie freezes well. See the post for tips! 

Nutrition

Calories: 476kcal, Carbohydrates: 33g, Protein: 15g, Fat: 31g, Saturated Fat: 18g, Cholesterol: 127mg, Sodium: 929mg, Potassium: 287mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3090IU, Vitamin C: 10mg, Calcium: 53mg, Iron: 2.2mg
Keywords chicken

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Maria, I always use Gesine Prada’s (baker/chef) chicken pot pie recipe. I have your cookbook and marked your recipe when I read through your book. I used your crust, which is to die for, and her filling which is very similar to yours, however, she also uses vermouth in her filling, and no broth. She calls for milk and heavy cream, I use half and half and heavy cream. I wanted you to know that as much as I have always loved her crust, your crust took my pie to another level. It was a dream to work with Maria. I wanted to ask you what other recipes you would use this crust with the buttermilk for?
    Anyone reading this who is on the fence about this recipe: make it now! Thanks for all of your hard work Maria.

    1. 5 stars
      Making this again tonight, and felt a review was well deserved. I made this recipe for my partner the first time I cooked for him…and we’ve been together almost a year now. Pretty sure this amazing meal helped!! It’s perfect, I cook it exactly as is, and everyone has loved it.
      Thank you for sharing this with us!

  2. 5 stars
    Absolutely delicious!!! I have made this recipe multiple times and it is always a favorite to all who have tasted it and the crust is AMAZING, my favorite!! It is fresh, so easy to make and has the right amount of herbs that cause this recipe to be perfect. When I have a busy day I use a precooked savory chicken from the store and it truly is just as tasty. Thanks for sharing recipes worth cooking.

  3. Made this for the 2nd time tonight. This potpie filling is really great. Love the thyme and parsley (had to use dried). Also, I subbed a package of frozen mixed veggies for the fresh peas/carrots. The bit of cream really takes the filling to another level. Delicious and filling. I keep rotisserie chicken breasts in the freezer for this or chicken noodle soup. Makes it so easy and quick.

    1. Just made this and it’s sooo good. It made two pies for me! I’d love to freeze and give to someone. What are your reheat recommendations once frozen? Thank you!

  4. I love this recipe!! Best pot pie. I want to bring pre made filling and crust and assemble last minute at a friend’s house. Can you make filling ahead of time and refrigerate? Or will it be too thick? Just add some extra stock?

  5. This is the receipt I’ve been searching for simple straight forward chicken pot pie. Homey an delicious. My husband ate two helpings an called it a keeper. I didn’t have a cooked chicken so I used 2 large breasts an pouched them in chicken broth then shredded the meat. Used a TJs pie crust other wise made it the same as receipt. so good it will be on my rotation for sure.

  6. 5 stars
    I thought this was awesome! I used Tenderflake pre-made Shells, but again I thought it was great! I always struggle using up my rotisserie chicken, this used it all up perfectly.

  7. I am making four of these this weekend. Am I able to cook two in the same oven at a time? Are there any time or temp adjustments?

  8. Fabulous! The ultimate chicken pot pie!
    First of all, this crust is to die for! I make a lot of crusts…and this is by far the….best….ever! I use it for other pies too! Brings them all to a new level of yum!
    I have to say, that unless you have a prep chef or you have all your ingredients chopped, minced, or shredded ahead of time, this does NOT take 40 mins to prepare! :/ Let’s be honest….it’s more like a good solid hour or more + with the crust. Ok?

  9. Made this for dinner tonight,was wonderful, didn’t have heavy cream so added 1/4 cup sour cream and 1/4 cup cream of chicken soup.Fabulous

  10. 5 stars
    Made this recipe tonight and it was absolutely delicious. I would definitely recommend this delicious pot pie recipe.

  11. I know that I should acknowledge special occasions such as this more often as I generally do not comment to online recipes. This is an exception however. I made this meal yesterday…exactly per the recipe provided…and wow! What an excellent meal. I’m not a trained chef or baker but I cook, BBQ, bake, butcher and process meats on an almost continuous basis. My wife says that I have become “too particular and snooty” as a result. That said, in review, I am not sure how I would tweek this recipe to improve it. It is simply great and I would recommend it to anyone…..as is. Well done!

  12. 5 stars
    This was the first time I have ever made chicken pot pie from scratch. It was a super easy recipe to follow and fun to make with my husband. It came out so amazing and delicious.

  13. 5 stars
    Best chicken pot pie I have ever had! As soon as I took that first bite it took me back to my childhood days. Crust was amazing! Easy to make. Highly recommend

  14. 2 stars
    The crust recipe needs to be reworked. I have been making homemade pie crust for 30 years and have never had such a problem. It’s sticky and very difficult to handle. I finally rerolled the mess into a ball with my hands and rerolled it out. Not sure if thats going to make it tough. Also it needs to be not super cold when you roll it out so probably shouldnt leave the disks in the fridge more than 5 or 10 mins. Next time I’ll go with the pre made crusts.

  15. 5 stars
    I have been looking for a very good chicken pot pie for a long time.
    I found it. This pie is excellent, sharing recipe with BFFs.
    thank you…..

  16. 5 stars
    Not only is the pot pie great, this is the best pie crust I’ve ever made. If you like pot pie, this is a homerun.

  17. 5 stars
    This is the best chicken pot pie in the world. I’ve been making it for 3 years now, and wherever I take it, it’s always a smash hit. My husband adores it. The crust works well for other pies also—even fruit pies. I love taking a day to make multiple batches of this crust and freezing it for a quick supper any night. I wrap the disks of dough in Saran Wrap and then place them in ziplock bags. Remove from the freezer the night before (or early the morning of) and place in the fridge to soften. They will stay good packed this way for up to 9 months (maybe longer?), and will bake up perfectly. Also, when you are adding ice water to the crust, a “shaggy” dough is just that. If it’s all sticking together in one lump, you’ve added too much water. When it’s a bit tacky and larger clumps are sticking together, it will come together as you roll it out.

  18. 5 stars
    This was DELICIOUS. The crust is light, flaky, and delicious. The filling was flavorful and creamy (not runny or gloppy). I skipped the peas and added frozen shredded potatoes. It took me a lot longer to bake to get the crust done.

  19. 5 stars
    I love this recipe!

    Does anyone know the best way to freeze/store in freezer? Can I freeze without cooking first?
    What are the reheat instructions?

    I am having a baby in a few weeks and wanted to have this ready in my freezer!

    Thank you!

  20. 5 stars
    We absolutely love this recipe! The flavor is so amazing. A huge hit. I’ve made this probably 7-8 times now (since I found the recipe a year and a half ago).

    In a time crunch I have used a rotisserie chicken which is a delicious substitute if needed.

    We have also used a pre made crust when time didn’t allow for homemade. But in my opinion – that’s selling ourselves short bc the delicious homemade crust MAKES it. I’d highly recommend the homemade crust recipe here vs pre made.

    Just wanted to come back to rant and rave to you in the same ways that everyone does to me – no matter who I’m making it for. THANKS YOU for sharing this recipe!!!

  21. 5 stars
    Best pot pie I have ever had! Never made one myself because I thought it was too daunting… and admittedly, I bought ready made pie crust. Only other change was had to use dried herbs as I didn’t have fresh on hand. This was still amazing! Tired, hard working hubby loved it as well as the tweens, whom no one can please, lol!
    Next time I may branch out and make the crust… thank you for a wonderful recipe that I will put in the rotation!

  22. 5 stars
    I’ve made this recipe multiple times after a friend made it for us after our son was born (what a great friend!). It’s just so delicious. The crust is worth the extra effort. I usually make the dough a day or two in advance to make life easier. This pot pie is a favorite in our house.

  23. 5 stars
    OMG the chicken pot pie is amazing. I have added corn and green beans. Plus my sauce gets a little thick so I thin it out with half an half or milk. This recipe is a must on everyone’s dinner plate. Thank you so much

  24. 5 stars
    This pot pie turned out absolutely amazing, the filling was perfect, the crust was perfect. I was a little worried about the quantity of butter but the crust is the best I’ve ever tasted.

  25. 5 stars
    I have made a version of this chicken pot pie multiple times. It is delicious. I don’t do green peas. Yuck. I sub those for fresh mushrooms and green beans. I’ve used both frozen and fresh green beans. Both worked well. One of my favorite additions to a pot pie would have to be a diced up baking potato. It adds a whole new level of comfort. I always end up making so much filling, I have enough for two! But don’t worry, it all gets ate.

  26. 5 stars
    Hello! Recipe is amazing!! First time making it and it was delicious!!
    Question… Can I make the dough ahead of time and freeze it, and also thaw it when I’m ready? Will it affect the dough at all?

  27. 5 stars
    I tend to make pot pie during the week with leftover chicken, so I confess that I’ve always prepared this with Pillsbury pie crust. This filling recipe is perfection. I added a diced potato and a little rosemary from the garden, but that’s just our preference—the recipe doesn’t need a thing. Great consistency, flavorful and comforting but not too heavy. I’ve made it several times, and it’s now my go-to. Thanks!!

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