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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.
Featured with this Recipe
- Ingredients in Homemade Chicken Pot Pie
- Easy Chicken Pot Pie (Shortcuts)
- Additional Ingredients for Chicken Pot Pie Recipe
- What to Serve with Homemade Chicken Pot Pie
- Can Chicken Pot Pie be Frozen?
- Frequently Asked Questions
- More Dinner Pie Recipes
- How to Make Homemade Chicken Pot Pie
- Chicken Pot Pie Recipe
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.
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
- Green, red or orange peppers
- Diced zucchini or squash
- Melt cheddar cheese over the top of the crust before serving.
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.
Frequently Asked Questions
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.
The creamy sauce in this pie is made from chicken broth, milk, flour, and spices.
If the filling seems too runny, you can add a bit more flour or even cornstarch to thicken it further.
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.
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
Chicken Pot Pie
- 1 pound chicken breast boneless, skinless
- 2 bouillon cubes
- 2 potatoes peeled and cubed
- 1 cup carrots peeled and sliced
- 1 cup frozen corn
- 1 cup frozen green peas
- 1/3 cup butter
- 2-3 cloves garlic minced
- 1/3 cup onion diced
- 1/2 cup celery diced
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 2/3 cups milk
- 1 egg white
- 1 Perfect Pie Crust Recipe for a two-crust pie (or 2 9-inch Pillsbury unbaked pie crusts
- 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 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.
- Cut small slits 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.
- 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.
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