Chicken Pot Pie

By Maria Lichty

View RecipePin Recipe4.7828
This post may contain affiliate links. Read my disclosure policy.

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

Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Chicken Pot Pie

This classic homemade chicken pot pie is the ultimate comfort food! It is a family favorite.
4.70 from 808 votes

Ingredients
  

For the chicken pot pie crust:

For the pot pie filling:

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?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

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!
Read More

Fall Winter Kid Friendly Main Dishes Josh's Favorites

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

Leave a comment

  1. Can I lightly cover it with foil if I don’t have a pie crust shield? I’m trying this tonight so wasn’t sure what I could use since I don’t have one.

  2. 5 stars
    This pot pie is fabulous. I add about 20 whole cloves of garlic and they are perfectly cooked when the pie is done.

  3. 5 stars
    This recipe is AMAZING. I made it for the first time tonight which happened to be my first homemade pie crust also and my fiancé and I can’t get over how good it was. Absolutely delicious— Maria does it again!

    1. 5 stars
      A new family favorite!! Made it multiple times now. Thank you!!!

      One question: I am making three of these for a retreat with some friends. I was hoping to make the pie dough ahead and then roll out the dough (for the bottom) and place in pie pans, and then place in refridge. (Making filling day of). Will that be okay to do! Or make the dough pasty… I was hoping to save some time.

  4. 5 stars
    I used your filling recipe, tonight, to do something with leftover from a Costco chicken. It was great. Having made pot pies from scratch before, I added pearl onions and cognac to the filling. The cognac adds a nice aromatic flavor to the filling. I also used sour cream instead of heavy cream because that is what I had on hand. Thanks for putting up this recipe, it was great to follow for appropriate quantities.

  5. 5 stars
    I’ve never made pie crusts until this recipe and the explanation, details and just how easy it was! Thanks so much. I am making this Turkey pot pie, two days apart now because that’s how good it was and that’s how fast it went lol

  6. 5 stars
    This was a great recipe. The pie was delicious and flavorful. The hardest part was making the crust because it was my first time. With cooking and prep time it took me over 2 hours.

  7. 5 stars
    The best pot pie recipe I’ve made/had. I love to make extra to freeze and it always is a great comfort food (especially for new moms). It’s definitely a labor of love, but it’s completely worth it!

  8. 5 stars
    My family absolutely loved this recipe! The crust was perfect and the filling was yummy. We will definitely be making this again.

  9. 5 stars
    This is absolutely delicious. It is a MUST to make the homemade crust- it is sooo good, really. I never trim the overhang of the dough, I pinch it around to make extra crust because we love it! Thank you!!!

  10. 5 stars
    I figure I need to comment on this recipe as it’s become more than a staple for our home.
    I have made this dozens of times, it has become the meal I make for family and friends when giving a meal. When I tell you EVERY. SINGLE. PERSON who has received this meal tells me that it is the best pot pie they have ever had…. Literally every. Single. Person. Most say it the favorite meal they have received from the number of meals brought to them. And everyone asks to have it again when there is a chance.
    I use my own recipe for the crust, roast a chicken for the meat and make broth out of the bones, and I add in probably 2-3x the seasoning (lots of thyme), but this is my go-to and I’ve become famous for making it. Credit goes to you!

    1. I am so glad it’s a staple for you. Thank you for taking the time to comment.

  11. 4 stars
    This a wonderful recipe that required 2 small tweaks for my tastes.
    The pepper overwhelmed the delicate taste of the sauce. I would reduce greatly or omit altogether.
    Secondly,I reduced the amount of thyme by half and added tarragon,a very aromatic herb that compliments chicken well.

  12. 5 stars
    This recipe is absolutely amazing! 20/10 stars!!! One question… how could I make the filling gluten free? What could I sub the flour with for the inside? Thanks for any tips

  13. 5 stars
    This recipe is absolutely amazing! 20/10 stars!!! One question… how could I make the filling gluten free? What could I sub the flour with for the inside? Thanks for any tips 🙂

  14. 5 stars
    I’ve made it one time before, this was sooo yummy! I was going to make it again in two days. Do you think I could make the crust dough and keep it refrigerated for 48 hrs??

  15. 5 stars
    This reciepe was a HUGE hit with my family! I did use store bought pastry but it turns out great. I have a question, if I wanted to make this in advance to give to a family member the day after, is it possible to store the uncooked pie in the fridge overnight to bake the next day? Or would the uncooked pastry go a bit soggy?

    Maybe it would be best to cook it for them and let them reheat it in the oven if thats the case? Any advice would be appreciated! Thanks

    1. I am so glad you love the recipe. You can make it a day in advance. If you are worried about it getting soggy, make the crust and filling, but store separately. Assemble right before baking.

  16. Made this at least a dozen times and it never fails! Only tweak I make is to add 2 baby red skin potatoes, but otherwise it’s the best. My go to recipe.

  17. 5 stars
    This is the perfect chicken pot pie recipe! I’ve made it a half dozen times now and it always comes out so fresh and authentic tasting. I know I will get a “wow!” from my guests and they never stop at just one slice.

See More Comments