Homemade Chicken Pot Pie

5 from 8 votes
51 Comments

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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.

A chicken pot pie with vegetables in a pie plate with a slice cut out

Let’s Start With the Crust

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 easy pot pie recipe begins with the most Perfect Pie Crust. Use our recipe and you’ll get flaky, light crust that pairs beautifully with savory ingredients. If you must skip this part, you can use two 9-inch frozen pie crusts. But the homemade crust makes this whole meal so rich and delicious.

An uncooked chicken pot pie with the pie crust dough with decorative slits placed on top

Which vegetables are best in a Chicken Pot Pie?

With this simple, savory recipe, you can toss in any vegetables you like. But here are a few of our favorites:

  • Corn
  • Peas
  • Carrots
  • Onions
  • Celery
  • Potatoes

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.

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, 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.

A chicken pot pie with a slice being removed from the pie plate

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!

A chicken pot pie with vegetables in a pie plate with a slice cut out

Chicken Pot Pie

5 from 8 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 mins
Cook Time 1 hr
Total Time 1 hr 50 mins
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. 
  • Remove chicken breast from broth and cut into ½ inch cubes.  Set aside.
  • 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. 
  • 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. 
  • 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.
  • Place one of the pie crusts in a 9” pie pan.  Pour chicken and vegetable filling into the pie crust.  
  • 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.*
  • Place the top crust over the pie. Trim off any excess of the top crust that comes over the edge of the pie tin with a butter knife.
    An uncooked chicken pot pie with the pie crust dough with decorative slits placed on top
  • Seal the top crust to the bottom crust by crimping the edge as shown.
  • Slit vents in the top of the crust in a decorative pattern.
  • 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.
  • Bake for about 35-40 minutes or until the crust is golden brown.

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.

Nutrition Information

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

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three 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

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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!!

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