How to Make Chicken Pot Pie

5 from 19 votes
51 Comments

This post may contain affiliate links. See our disclosure policy.

Chicken Pot Pie is the ultimate comfort food! Stuffed with tender chicken and veggies in a creamy sauce topped with homemade flaky crust, this is a favorite dish for a warm, cozy family dinner.

Slice of Homemade Chicken Pot Pie on a plate with a fork.

Homemade Chicken Pot Pie is one of those dishes I’ve loved since childhood, but was hesitant to learn to make because it seemed to complicated or difficult. But once I tried it, I realized it’s much easier than it looks! It’s just a matter of throwing ingredients into one big pie pan and then slice it up for your family. Easy peasy! This chicken pot pie recipe actually makes 2 chicken pot pies so you can eat one tonight and freeze one for later!

Ingredients in Homemade Chicken Pot Pie

  • Chicken – this is a great recipe for using leftover turkey or rotisserie chicken. If you use pre-cooked meat just skip the step that talks about how to cook chicken.
  • Bouillon cubes – two cubes ought to do the trick, but you can add more granules or a little bit more cubes if you want more chicken flavor.
  • Potatoes – two large potatoes, peeled and cubed. You can also use frozen potato cubes that you can warm up in a large skillet.
  • Carrots – Peel the carrots, and with a sharp knife, slice into thin slices or dice into cubes.
  • Frozen corn -one cup white or yellow frozen corn.
  • Frozen green peas – one cup of your favorite brand of frozen peas.
  • Butter – one third cup unsalted butter, so you can control the salty taste in the mixture.
  • Garlic – two or three minced cloves are perfect. You can also use garlic powder for extra flavor.
  • Onion – one third cup, finely diced
  • Celery – half a cup, or one or two stalks, finely diced
  • Flour – one third cup all purpose flour. The flour and butter and milk will create a roux to make a gravy for the pot pie.
  • Salt – one half teaspoon, or more to taste.
  • Black pepper – a quarter teaspoon pepper or more to taste.
  • Celery seed – just a quarter teaspoon, or a healthy pinch.
  • Milk – use whole, 2%, buttermilk or a mixture of a half a cup milk and some heavy cream.
  • Egg white – slightly whisk an egg white to brush on the top of the pie crust for that golden brown color that is so beautiful and tasty.
  • Perfect Pie Crust Recipe – use our easy pie crust recipe for a for a two-crust pie.
Ingredients to make Homemade Chicken Pot Pie including pie crusts, chicken, egg, chicken bullion, spices, butter, flour, milk, peas, potatoes, corn, carrots, garlic and celery.


Easy Chicken Pot Pie (Shortcuts)

  • If you want to skip the chicken prep, use a rotisserie chicken, cut off the bones and diced, or canned chicken in place of raw chicken.
  • Instead of chopping all of the fresh veggies, save yourself a bunch of time by using a bag of frozen mixed vegetables. I like the flavors of fresh veggies but this is a great time saver if you’re in a hurry.
  • Our easy pie crust is fast and super simple to make. But if you need to skip this part you can use a package of two 9-inch frozen store-bought pie crust. Find them in the frozen section of most grocery stores.
  • You can also use canned biscuits as a topper for this pot pie recipe.

Additional Ingredients for Chicken Pot Pie Recipe

One thing I love about this pot pie recipe is how versatile it is! Toss in your favorite veggies, protein, etc. and switch up the flavors with whatever you have on hand.

  • Chopped fresh thyme
  • Green beans
  • Mushrooms
  • Green, red or orange peppers
  • Diced zucchini or squash
  • Melt cheddar cheese over the top of the crust before serving.
Whole Homemade Chicken Pot Pie next to parsley and a pie spatula.

What to Serve with Homemade Chicken Pot Pie

This hearty pie is certainly a dinner all on its own. But it pairs nicely with a green salad or a jello dessert. Our Nuts about Berries Salad is bright and colorful, and balances out the vegetables in the pie with fruit. If you are looking for something to balance out the richness of the Chicken Pot Pie filling, our Cucumber Salad is fresh, light, and tangy. For something very simple, grab a salad mix at your grocery store and top it with some grape tomatoes and chopped cucumbers.

Can Chicken Pot Pie be Frozen?

Yes! Once you assemble the pie, pop it in the freezer until firm, then remove the pie plate and wrap it in freezer safe wrap and it’ll keep for up to three months. When you’re ready to bake your pie, remove it from the freezer and brush the top with a little egg wash. Then bake it until it is brown and bubbly, approximately 45 minutes. To reheat leftover chicken pot pie, pop a serving in the microwave until it’s heated through.

Fork cutting into a slice of Homemade Chicken Pot Pie.

Frequently Asked Questions

Should I cover chicken pot pie with foil when baking?

Bake the pie on a rimmed baking sheet and bake until the crust is bubbly. To prevent it from becoming too brown, cover it lightly with foil for the first 15 minutes of baking time.

How do you thicken chicken pot pie filling?

If the filling seems too runny, you can add a bit more flour or cornstarch to thicken it further.

Do you have to cook the bottom pie crust before filling?

In this recipe you don’t have to bake the crust first. Just add the filling to a raw pie crust. It is important that you cook the sauce for the filling until it is thickened so it doesn’t soak through the pie crust.

Read Next: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love

More Dinner Pie Recipes

Who says pie is just for dessert? Try a few of these hearty, savory dishes and serve pie for dinner any time!

How to Make Homemade Chicken Pot Pie

Slice of Homemade Chicken Pot Pie on a plate with a fork.

Chicken Pot Pie

5 from 19 votes
Chicken Pot Pie is the ultimate comfort food! Stuffed with tender chicken and veggies in a creamy sauce topped with homemade flaky crust, this is a favorite dish for a warm, cozy family dinner.
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 8

Video

Ingredients

Instructions

  • Preheat oven to 375 degrees. Add 3 cups water to a saucepan. Add raw chicken breasts and 2 bouillon cubes. Bring to a boil and simmer for 20 minutes or until chicken is no longer pink in the middle. 
    Pot with chicken breasts and bouillon cubes for Homemade Chicken Pot Pie.
  • Remove chicken breast from broth and cut into ½ inch cubes. Set aside.
    Cut up chicken on a cutting board for Homemade Chicken Pot Pie.
  • In the same saucepan, add potatoes, carrots, corn, and peas to broth. Bring to a boil for 10-15 minutes or until potatoes are fork-tender. Remove from heat.  Place a colander in a large bowl. Drain vegetables into colander and save the chicken broth in the bowl. 
    Colander of peas, carrots, corn and potatoes next to a bowl of chicken broth for Homemade Chicken Pot Pie.
  • In a large pot over medium heat, sauté garlic, onions and celery in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in 1 ¾ cups of remaining chicken broth (add water if there isn’t quite enough broth for 1 ¾ cups) and milk. 
    Skillet with butter and onion for soup in a Pumpkin.
  • Simmer over medium-low heat until thick (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach desired consistency).  Gently stir in the cooked vegetables and cubed chicken to the sauce. Remove from heat and set aside.
    Pot of Homemade Chicken Pot Pie filling next to a wooden spoon.
  • Place one of the pie crusts in a 9” pie pan. Pour chicken and vegetable filling into the pie crust.  
    Uncovered pie filled with Homemade Chicken Pot Pie filling.
  • Lightly moisten the outside rim of the pie crust by dipping your finger in water and "painting" around the edge of the crust. This will help to seal in the juices so it doesn't make a mess in your oven.*
    Rubbing water around the rim of the pie crust for Homemade Chicken Pot Pie.
  • Place the top crust over the pie. Trim off any excess dough of the top crust that comes over the edge of the pie tin with a butter knife. Seal the top crust to the bottom crust by crimping the edge as shown.
    Crimped edges of Homemade Chicken Pot Pie.
  • Cut small slits in the top of the crust in a decorative pattern.
    Slicing design on top of Homemade Chicken Pot Pie with a knife.
  • In a small bowl, whisk egg white until it is foamy. Using a pastry brush, brush the top of the pie with the egg white.
    Brushing egg whites on top of Homemade Chicken Pot Pie.
  • Bake for about 35-40 minutes or until the crust is golden brown.
    Baked Homemade Chicken Pot Pie.

Notes

  • To further prevent pie filling dripping onto the bottom of the oven, place a cookie sheet or a sheet of aluminum foil on the rack below the pie.
  • This recipe makes two pies so use one tonight and freeze one! Once you assemble the pie, pop it in the freezer until firm, then remove the pie plate and wrap it in freezer safe wrap and it’ll keep for up to three months. When you’re ready to bake your pie, remove it from the freezer and brush the top with a little egg wash. Then bake it until it is brown and bubbly, approximately 45 minutes.
  • Serve with a green salad or roasted veggies for a full dinner. 

Nutrition Information

Calories: 245kcalCarbohydrates: 22gProtein: 17gFat: 10gSaturated Fat: 6gCholesterol: 59mgSodium: 558mgPotassium: 650mgFiber: 4gSugar: 3gVitamin A: 3125IUVitamin C: 17.3mgCalcium: 59mgIron: 2.7mg

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review



Share This With the World

PinYummly

About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

Leave a comment

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

How many stars would you give this recipe?




Comments

  1. 5 stars
    This has always been my favorite and it’s my first time making it. I can’t believe how easy it was to make!

    1. You can just use canned/boxed chicken broth or you can add chicken bouillon to season. Hope this helps!

  2. I was wondering if you need the chicken boullion or can I substitute I’m allergic to msg. And I would really like to try this

  3. Have you tried to freeze this?? Have lots of leftover turkey from xmas dinner and was hoping to make a double batch, one for now and one for later!!! Looks delightful! Thanks!!

    1. I haven’t tried freezing it myself, but I don’t see any reason why it wouldn’t freeze. I see frozen pot pies in the freezer section of the grocery store all the time. I know the crust will freeze just fine, and there aren’t any ingredients in the pie that won’t freeze. Great idea to use leftover turkey!

  4. Have you tried freezing it? Have a ton of left over turkey from Christmas dinner and want to make one for now and one for later!! Looks delish!!

See More Comments