There’s nothing more comforting than a warm, creamy Homemade Chicken Pot Pie straight from the oven. This classic recipe features tender chicken, hearty vegetables, and a rich, savory sauce—all tucked beneath a flaky, golden pie crust. It’s cozy, satisfying, and tastes like pure homemade goodness.

Whether you’re making it for a family dinner, a chilly evening, or a special occasion, this chicken pot pie will quickly become a favorite.

---

⭐ Why You’ll Love This Recipe

• Classic, nostalgic flavor
• Creamy filling with tender chicken
• Flaky, buttery crust
• Easy to customize with vegetables you love
• Freezer-friendly for meal prep

---

🧾 Ingredients

For the Filling

• 2 cups cooked chicken, chopped or shredded
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup potatoes, small diced (optional)
• ½ cup celery, chopped
• ½ cup onion, diced
• 4 tablespoons butter
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or half-and-half
• ½ teaspoon salt (to taste)
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon thyme (optional)

For the Crust

• 1 pie crust for the bottom
• 1 pie crust for the top
  (Homemade or store-bought both work perfectly.)

For the Egg Wash

• 1 egg
• 1 tablespoon water

---

👩‍🍳 Instructions

1. Preheat the Oven

Set your oven to 400°F (200°C).

---

2. Cook the Vegetables

1. Heat butter in a large skillet over medium heat.
2. Add onions, carrots, celery, and potatoes (if using).
3. Cook for about 6–8 minutes, until softened.

---

3. Make the Creamy Sauce

1. Sprinkle the flour over the vegetables and stir to coat.
2. Cook for 1 minute to remove the raw flour taste.
3. Slowly pour in the chicken broth, stirring constantly.
4. Add milk or half-and-half and continue stirring.
5. Cook until the mixture becomes thick and creamy.
6. Season with salt, pepper, garlic powder, and thyme.

---

4. Add Chicken and Peas

Stir in:

• Cooked chicken
• Frozen peas

Mix well and remove from heat.

---

5. Assemble the Pot Pie

1. Place the bottom pie crust into a 9-inch pie dish.
2. Add the hot filling into the crust.
3. Top with the second crust.
4. Trim edges, seal them, and crimp with a fork.
5. Cut a few slits into the top to allow steam to escape.

Brush the top with egg wash.

---

6. Bake

Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.

Let it rest 10 minutes before slicing.

---

🍽 Serving Suggestions

Serve with:

• A simple green salad
• Mashed potatoes
• Roasted vegetables
• Warm biscuits

Or enjoy it all on its own—it’s filling enough to be the star of the meal!

---

🔥 Tips for the Best Pot Pie

• Rotisserie chicken works great for convenience.
• For an extra-rich sauce, use heavy cream instead of milk.
• To avoid a soggy crust, bake on the lower rack of your oven.
• You can make the filling a day ahead—store in the fridge until ready to use.
• Add corn, mushrooms, or green beans for extra vegetables.

---

❄️ Make-Ahead & Freezer Instructions

To Make Ahead:

Prepare the filling and refrigerate for up to 24 hours.

To Freeze Unbaked:

Freeze the assembled pot pie BEFORE baking. Wrap tightly and freeze for up to 3 months.
Bake from frozen at 375°F (190°C) for 60–70 minutes.

To Freeze Baked:

Let cool completely, then freeze. Reheat at 350°F (175°C) until warmed through.

---

🔄 Variations

• Turkey Pot Pie: Use leftover turkey instead of chicken.
• Biscuit Topping: Replace pie crust with biscuits for a country-style version.
• Cheesy Pot Pie: Add 1 cup shredded cheddar to the sauce.
• Low-Carb Version: Use cauliflower instead of potatoes and skip the bottom crust.

Print