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.
4.81 from 329 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. 5 stars
    Thank for this very easy to follow recipe! It was DELICIOUS! It’s going to be a keeper to use all winter!

  2. 5 stars
    I made this exactly as written and it is excellent! My entire family loved it. It did take me quite some time and next time I will prep the crust in advance or use pre-made and use leftover or rotisserie chicken (I poached some chicken thighs). It was so tasty, we loved the crust and it was perfect for a cold night or special dinner.

    1. Yiu do cook it.. while you’re staring to get the lumps out and then you simmer it for 10 more minutes after that.

  3. 5 stars
    Excellent!

    Used Costco’s rotisserie chicken. Sautéed mushrooms in butter until golden separately & added, including swishing that pan with broth to pull in flavor. Added a little additional liquid, as mine seemed too thick. Did not try crust, next time maybe. Instead used an empanada crust I’d made previously.

    Will definitely make again.

  4. 5 stars
    Absolutely DEVIVE!! I used costco rotisserie chicken to make it easier. I added a pinch of Cheyanne pepper and a pinch of nutmeg to the sauce. Loved the pie pastry. Lots of flakey layers

  5. 5 stars
    Hi. I am OBSESSED with the crust of this pie. I’ve never used that method before, either. This was absolutely perfect. Thank you!!

  6. I saw your name next to the recipe and knew this was the one to make. I am making it this AM can I make it and put it in the fridge for 7 hours? Sorry I am sure someone asked this but I did not see.

  7. 5 stars
    I made this last night and it was soooo good no outstanding. It was for a dinner party and it was a hit now that is saying a lot because I was cooking for a couple of chefs. I made the pot pie filling the day before and the crust the day of. I wanted to assemble the morning of but decided not to. I will never use another crust so amazing.

  8. 5 stars
    Move on Marie Calendar! This is my new go to recipe for this yummy, cozy, filling, pie!!! I knew I would not have the patience to make the pie crust. So I thought, I’ll make it in the food processor…. DON’T do it. It would just chunk up and I didn’t want to burn the motor. So, what I think I’ll try next time is just a pastry blender to mix the butter in and chill three times instead of two. However, my crust still came out tasteful and flakey. Filling was easy as pie… no pun intended. I will definitely definitely make this again. Thanks for sharing this recipe!!!!

  9. Good recipe but the pop-up ads make it almost impossible to view the recipe normally,
    not to mention being very annoying.

  10. 5 stars
    The family agrees. This is the best chicken pot pie we’ve ever had. I used store bought pie crusts to save time. There was a lot of very tasty filling. It was so thick and had lots of veggies in it. Thank you for the new rotation in our winter menu. So filling and comforting.

  11. 5 stars
    Dynamite recipe – easy to follow and thoroughly delicious. The only thing I did differently was use regular whole milk instead of buttermilk for the crust. My wife and I went for seconds and my young son could not stop eating the crust. Thank you for sharing! 🙂

  12. Delish! Ok! I added sautéed mushrooms in butter & then swished out the pan with a little chicken broth, then added it into the mix. YUM!!

  13. 5 stars
    I’m eating this chicken pot pie right now. Excellent recipe. Took 3 hours including bake time. I used a oganic chicken leftover from yesterday. CRUST? Omg too dang good.
    Thanx for posting recipe

  14. I make this every year after Thanksgiving with leftover turkey. My husband is a big fan of potpie and this recipe is the best! The crust is flaky and has a great flavor.

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