Chicken Pot Pie

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Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! Learn how to make this easy chicken pot pie recipe and you’ll never buy a chicken pot pie again!

Chicken Pot Pie slice served on dish

Turkey or Chicken Pot Pie

I know the title of this post reads Chicken Pot Pie, but today we are going to call it a Turkey Pot Pie since I know you all have leftover Thanksgiving turkey in your fridge to use up!  This chicken pot pie recipe works great with chicken or turkey and why not put that turkey to good use by making a delicious pot pie for dinner? I am sure you are all tired of eating leftover turkey sandwiches. It is time for something new!

And if our classic chicken pot pie sounds good, note you have to try our comforting Chicken Pot Pie Soup. It is super creamy and delicious and SO easy to make!

Perfectly baked homemade Chicken Pot Pie

Chicken Pot Pie Your Family will Love

Chicken pot pie is the ultimate comfort food. Buttery, flaky pie crust filled with shredded chicken (or turkey), vegetables, and a creamy sauce. It tastes like home.

Josh makes this recipe all of the time and the boys love it. They get so excited when we tell them we are having chicken pot pie for dinner. They don’t even complain about eating their vegetables because they are eating PIE for dinner. Nothing else matters.

Serving Homemade Chicken Pot Pie

Perfectly browned chicken pot pie crust

Tips for making Homemade Chicken Pot Pie:

  • If you don’t have leftover turkey to use up, then you can go the chicken route. For easy chicken pot pie, Josh usually uses a rotisserie chicken from the store. He shreds the chicken and uses it for the filling.
  • And I know you made homemade pie crusts all last week so if you want to cheat and buy a pie crust from the store, I totally get it. This chicken pot pie crust is the BEST, but storebought will work out great too!
  • Chicken pot pie freezes beautifully. After the boys enjoy a few slices for dinner, I usually put the rest away in the freezer so I can reheat leftovers for lunch or busy weeknights.

This classic homemade chicken pot pie is the perfect meal for when you are craving comfort food. My boys love it and I think you will too! And it is the perfect recipe to use up your leftover turkey. Turkey pot pie is the perfect post-holiday meal.

If you like this chicken recipe, you might also like:

How to make chicken pot pie with classic buttery chicken pot pie crust

Chicken Pot Pie

This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite.
4.86 from 144 votes
Prep Time
40 minutes
Cook Time
45 minutes
Total Time
1 hour 25 minutes
Cuisine
American
Servings
10

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 1/2 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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 400°F.
  5. 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 1/4 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.
  6. 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.
  7. Note-we love making this recipe when we have leftover rotisserie chicken or turkey. This pot pie freezes well. Cool completely and freeze for up to 1 month. You can freeze the whole pie or slices.
Nutrition Facts
Chicken Pot Pie
Amount Per Serving
Calories 476 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g90%
Cholesterol 127mg42%
Sodium 929mg39%
Potassium 287mg8%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 3g3%
Protein 15g30%
Vitamin A 3090IU62%
Vitamin C 10mg12%
Calcium 53mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

chicken pot pie, pot pie

This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite. #chicken #potpie #dinner #chickenrecipe Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals.
Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! Learn how to make this easy chicken pot pie recipe and you’ll never buy a chicken pot pie again! #chicken #potpie #dinner #chickenrecipe Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals.
The BEST Chicken Pot Pie Recipe. This easy homemade chicken pot pie is a family favorite recipe. Use rotisserie chicken or leftover turkey for an easy weeknight dinner. #chicken #potpie #dinner #chickenrecipe Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals.
A family comfort food, that's what a creamy chicken pot pie is! It is made of buttery flaky crust filled with shredded chicken and creamy vegan sauce! They are perfect for busy moms who go after a delicious and healthy dish for dinner. Save this pin!
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Maria Lichty

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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CommentsLeave a reply

    1. I’ve given this pie as gifts in the past and I froze them prior to cooking with the crust. I did not cook them with the pie crust prior to giving it to them. I gave them the instructions of letting it defrost in fridge and bake at 400* for 45 mins or until golden brown. All ingredients are cooked already except crust. Everyone loved the end result. Hope that helps

    2. 5 stars
      I love this recipe! So easy and delicious! Not as pretty as yours, but getting better each of the four times I’ve made it.

  1. 5 stars
    Love, love, love this recipe! It is my go-to for left over chicken, turkey or even pot roast. I’ve even been known to make chicken just to make this pie. The homemade crust is just. so. yummy! It is worth every minute it takes to make. Thank you for the comfort food fix. Yum!

    1. I have never heard of making pie crust this way as I’ve been taught never to overwork once the liquids have been added, is it a tender crust?

  2. 5 stars
    This is THE best chicken pot pie recipe and crust recipe. We use all organic ingredients and it is so fresh and creamy. I always bake organic chicken breasts with salt and pepper then shred them up prior to adding to filling. Love, love, love this comfort recipe!

  3. I want to make this using your recipe for the pie crust but haven’t made my own crust in many years. How do I know when butter is incorporated enough? Will the dough become tough with repeated rolling and scraping? I am sure this will be a solid 5 stars because all of your recipes are! Thanks for all of your hard work.

    1. If you don’t want to make home made crust, use store bought ex: Pillsbury or store brand refrigerated. Been using it for years and all my friends love it just the same. Just wait for the golden color of the crust

  4. 5 stars
    The directions for the pie crust had me completely baffled, but I just followed along. So glad I didn’t use store bought. The crust was phenomenal!!!! Best chicken pot pie Ive ever had…hands down.

  5. 5 stars
    This recipe is absolutely delicious! The crust is excellent. I had never heard of incorporating the butter with a rolling pin but I decided to try it. It worked great. I followed the recipe except I added chopped green peppers, cubed potatoes, sage and rosemary. I will definitely be making this again. I’ll maybe even try it with beef.

  6. 5 stars
    Made this week-end. Awesome recipe. I did add cubed potatoes. Loved the flavor. My hubby said it was the best chicken pot pie he had ever tasted. I didn’t use the pastry recipe, but made my own and it was nice and flaky. Will make this again and again. Thanks for such an awesome recipe.

  7. 5 stars
    This recipe is fantastic!!! It’s so easy to throw together and is always a crowd pleaser! It’s the one thing my dad who is going through chemo says tastes good. Thanks for sharing!

  8. 5 stars
    Today is the 5th time I’m making this recipe. I have it in the oven right now. It is delicious. I have to admit that sometimes I use store bought crust. It’s still tasty!

  9. 5 stars
    I’ve made this now a half dozen times and my husband and daughter are asking for it again! We all love it! I’m making it this time with smoked chicken my husband made and CANNOT wait to try it with the added smoked flavor. Thank you for sharing this delicious recipe! It’s definitely in the rotation in our house – and I RARELY cook things multiple times as we all love cooking and trying new dishes!

  10. I wanna try this tonight, total newbie here when it comes to cooking so this might be a stupid question… for the egg that you brush on top of the crust do you use the whole egg, meaning the whites and the yolk or is it just 1 or the other?

  11. 5 stars
    I made this for dinner and it was deliciously amazing!!! The crust was flaky and flavorful and the filling savory. To the filling I added one cubed red potato, and about a 1/4 cup white wine with the broth (reducing the broth by that amount). It was the best crust I’ve ever made, and such an interesting way to make it. Thanks for this delicious recipe!

  12. The recipe and reviews look amazing!!! Could I make this vegetarian by adding Jack Fruit instead of chicken??

    What are your suggestions to make it Vegetarian?!
    Thank you!

  13. one of the best pot pie recipes!! delicious 🙂

    I added about 1 tsp of fresh rosemary in addition.. and it was great.

  14. 5 stars
    I fixed a triple batch of this for the homeless in my area yesterday. Other than using a store bought pastry dough to save time, I made no changes to the original recipe. This is the best recipe EVER!

  15. I’m 67 and with all this COVID-19 going on I’m staying home and using food in my pantry, so my question is: If I don’t have heavy cream, can I use evaporated milk in the sauce? I have everything else. Your recipe sounds delicious and I really want to try it ASAP.

    1. 5 stars
      Hi Jo Ellen! I’ve made this recipe many times and have always used regular milk or plain, unsweetened soy milk in place of the heavy cream with no issues. I hope you’re staying healthy and safe!

  16. 3 stars
    This recipe was extremely difficult. I have made 10 or so pies and this was the toughest. I would recommend buying ready crust, and any other things that can shorten the time. I am past the two hour mark. Oh lort

  17. 4 stars
    I added lemon zest and fresh rosemary to the filling, because when I tasted it it just felt rich and salty, it needed a little more acid. I used a different pie crust, which didn’t turn out as well as I expected, so perhaps next time I’ll try this one!

  18. 5 stars
    I decided to try this recipe for kicks since I already had the best chicken pot pie recipe that I’ve used for years. Now I have a new favorite pot pie and am saying Good-bye to my old favorite. The pictures of the recipe here is what sold me. It truly cannot be improved upon (except I found the amount of buttermilk for the crust was too much, so I’m just using less and can always add more). I’ve made the recipe twice in 3 days. It’s so fun to find the perfect recipe. Thanks!

  19. 5 stars
    Thanks for this delicious recipe – it turned out exactly as pictured. I don’t like making pie crust but didn’t want to miss out on this one so I actually made it in my food processor and it was buttery crusty perfection.

  20. 5 stars
    Was really good and worked so well – I have never made pastry before so really happy it worked. One thing I will say is you should put weight measurements instead of cups I almost didn’t make the recipe because of this and worried next time it might not be as good because I can’t be precise

  21. Since going to the store can be difficult, would you mind explaining how to use frozen veggies instead of fresh? I know, not ideal, but tis the times.

  22. 5 stars
    Cut the rosemary to 1/2 tsp, added 2 potatoes. This is one of the best pot pie recipes Ive tried. The crust is superior to other similar recipes. Id recommend utilizing your largest pie pan as it is an ample amount of filling.

  23. 5 stars
    This is the BEST chicken pot pie EVER!!! If you don’t want to take so much time making it, cut some corners. I buy already chopped onion and celery, a bag of carrot slices, rotisserie chicken already deboned/shredded and pre-made pie crusts. It saves times/helps you cut corners but doesn’t sacrifice taste AT ALL!!! I make these and give them as gifts…it’s THAT GOOD!!! Thank you so much for this wonderful recipe!!

  24. 5 stars
    Wow! This is wonderful! I used lots of fresh herbs I had on hand, in addition to the thyme (marjoram, sage, basil, et.). My crust is never this buttery and flakey! My kids just want to pick at the leftovers (specifically, the crust) as we did the dishes!

  25. 5 stars
    I’ve never made chicken pot pie before and I have to say that this was perfect. I’ve never made crust from scratch before either. I used my mixer for some help and it worked. I think this is a recipe that can not be messed up. Thank you so much for sharing this with us. Incredible!

  26. 5 stars
    I’ve made this a few times and it’s delish! I’m wondering if I can make it with almond milk in place of heavy cream cause I can’t do dairy right now?

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