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Chicken Pot Pie is classic comfort food with tender chicken, vegetables, and potatoes in a rich, creamy savory gravy, all baked under a flaky golden pie crust. This homemade chicken pot pie is made from scratch without cream of chicken soup, and it’s easier to make than you might think.
This delicious Chicken Pot Pie is a great way to turn cooked chicken into a comforting homemade dinner.
The creamy filling is made with chicken broth, milk, butter, flour, herbs, and seasonings, then loaded with chicken and vegetables and baked under a golden crust.
Why You’ll Love This Chicken Pot Pie
- Refrigerated pie crust makes this homemade pot pie much quicker to put together.
- The creamy chicken filling is made from scratch without cream of chicken soup.
- It’s rich, savory, and full of classic chicken pot pie flavor.
- You can use cooked chicken breast, chicken thighs, or rotisserie chicken.
- Frozen mixed vegetables keep the recipe easy.
- Make it with one crust or a traditional top and bottom crust.
Chicken Pot Pie Ingredients
You only need simple ingredients to make this comforting homemade chicken pot pie.
Here’s what you’ll need for this Chicken Pot Pie: Butter, Onion, Celery, Potato, Salt, Black Pepper, Celery Seed, Fresh Rosemary, Poultry Seasoning, Garlic Powder, Chicken Bouillon, All-Purpose Flour, Milk, Chicken Broth, Cooked Chicken, Frozen Mixed Vegetables, Pie Crust, Egg
Variations & Substitutions
- Chicken: Use cooked chicken breast, chicken thighs, shredded rotisserie chicken, or a combination. You’ll need about 2 ½ cups.
- Crust: Refrigerated pie crust is the easiest option, but homemade pie crust works beautifully. You can also use puff pastry or crescent roll dough for the top.
- Top crust only: Skip the bottom crust and spoon the filling directly into the pie plate before adding the top crust.
- Vegetables: A frozen mixture of peas, carrots, corn, and green beans works well. You can also use your favorite combination of vegetables.
- Potato: Yukon Gold or russet potatoes both work. Cut the potato into small cubes so it cooks through easily.
How to Make Chicken Pot Pie
Here’s a quick look at how to make Chicken Pot Pie from scratch.
Cook the vegetables in butter until softened, then stir in the seasonings.
Add the flour and cook for about 1 minute. Make the gravy by gradually stirring in the milk.
Then gradually stir in the chicken broth. Simmer until thick and creamy.
Add the chicken and vegetables and stir until combined. Let the mixture cool slightly.
Assemble the pot pie with the filling and crust, then brush the top with egg wash.
Bake at 375°F until golden brown and bubbly. Let it rest before serving.
Tips for the Best Chicken Pot Pie
- Cut the potato into small, evenly sized cubes so it cooks through easily.
- The filling should be thick and creamy before it goes into the crust, but not stiff. It will thicken more as the pot pie bakes and rests.
- Let the chicken pot pie rest for 15 to 20 minutes before serving so the filling can set slightly.
Storage & Reheating
- Store leftover chicken pot pie covered in the refrigerator for up to 3 to 4 days.
- Reheat individual servings in the microwave until hot. For a crisper crust, reheat the pot pie in a 350°F oven or air fryer until warmed through.
- The crust will soften somewhat during refrigeration, especially if you use a bottom crust.
More Comfort Food Chicken Recipes
Slow Cooker Chicken and Noodles
Crockpot Chicken Enchilada Casserole
Creamy Chicken Gnocchi Soup
Cheesy Chicken Broccoli Rice Casserole
Slow Cooker Chicken and Gravy
If you make this delicious Chicken Pot Pie recipe, please let me know by leaving me a comment and a star rating below! 😊
Chicken Pot Pie
Equipment
- 8×8-inch Baking Dish or Deep 9-inch Pie Plate
Ingredients
Chicken Pot Pie Filling
- ½ cup Butter
- 1 small Yellow Onion diced
- ½ cup Celery diced
- 1 small Potato cut into small cubes
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- â…› teaspoon Celery Seed
- 1 sprig Fresh Rosemary (leaves removed and minced)
- 1 ½ teaspoons Poultry Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Chicken Bouillon paste or powder, or 1 bouillon cube
- â…“ cup All-Purpose Flour
- 1 ½ cups Chicken Broth
- 1 cup Milk
- 2 ½ Cooked Boneless Skinless Chicken Breasts diced (or any cooked chicken)
- 8 ounces Frozen Mixed Vegetables (such as carrots, peas, corn, and green beans)
For the Crust
- 1 or 2 Refrigerated Pie Crusts (use 2 for a bottom and top crust)
- 1 Egg
- 1 Tablespoon Milk
Instructions
Prep
- Dice the onion and celery. Cut the potato into small cubes and dice or shred the cooked chicken.
- If using refrigerated pie crusts, remove them from the refrigerator according to package directions so they are easier to unroll.
Make the Chicken Pot Pie Filling
- Melt the butter in a large skillet over medium heat. Add the onion, celery, and cubed potato. Cook for about 5 to 7 minutes, stirring occasionally, until the onion and celery have softened and the potato has started to become tender.
- Add the salt, black pepper, celery seed, rosemary, poultry seasoning, garlic powder, and bouillon. Stir well to combine.
- Sprinkle the flour over the vegetables and stir until well incorporated. Cook for about 1 minute, stirring frequently.
- Slowly stir in the milk and cook over medium-low heat until the mixture begins to thicken. Then gradually stir in the chicken broth.
- Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring frequently, until the sauce has thickened and the potato is tender.
- Stir in the cooked chicken and frozen mixed vegetables. Cook for another 2 to 3 minutes, stirring occasionally.
- Taste the filling and adjust the seasoning with additional salt, pepper, bouillon, or garlic powder, if needed.
- The filling should be thick and creamy but still easy to spoon. If it is too thick, stir in a small amount of chicken broth or milk.
- Remove the skillet from the heat and let the filling cool for about 10 to 15 minutes while you prepare the crust.
Prepare the Crust
- Preheat the oven to 375°F.
- If using a bottom crust, place one pie crust into a deep 9-inch pie plate. Gently fit the crust into the bottom and up the sides without stretching it.
- If using homemade pie dough, roll the dough into a circle large enough to fit the pie plate.
Assemble the Chicken Pot Pie
- Spoon the chicken pot pie filling into the prepared pie plate.
- Place the second pie crust over the filling.
- If using a double crust, trim any excess dough as needed, then seal and crimp the top and bottom crusts together.
- If using only a top crust, place it over the filling and gently press the dough against the rim of the pie plate to secure it.
- Use a sharp knife to cut several small slits in the top crust to allow steam to escape.
Add the Egg Wash
- In a small bowl, whisk together the egg and 1 tablespoon milk.
- Lightly brush a thin layer of egg wash over the top crust.
Bake
- Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- If the crust begins to brown too quickly, loosely cover the top with aluminum foil and continue baking.
Rest and Serve
- Let the chicken pot pie rest for 15 to 20 minutes before serving. This gives the filling time to thicken and set slightly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
