Chicken Pot Pie

37 Reviews / 4.7 Average
This homemade chicken pot pie is delicious comfort food! The pie crusts are buttery and flaky. The chicken and veggie filling is hearty and savory. This classic recipe is great for family dinners, meal prep, leftovers, and holidays!
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This homemade chicken pot pie features a flaky buttery crust and hearty chicken filling! The chicken and veggies are soft, tender, and flavorful. This classic dish is great for family dinners, holidays, meal prep, and leftovers. Both kids and adults love this cozy and delicious meal!

Chicken pot pie.

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Why You’ll Love This Recipe

  • This chicken pot pie is cozy, comforting, and warm.
  • Making this recipe from scratch gives it a delicious homemade flavor!
  • This is a great way to use up leftover chicken.
  • Easily sneak in veggies for the kids!
  • The pie crust becomes flaky and buttery! It tastes like puff pastry dough.
  • If desired, use store-bought pie crust to save time. We prefer using whole wheat pie crust.
  • This dish is great as leftovers. When needed, make it ahead of time.
  • Great for holidays, family dinners, and entertaining friends.
  • Check out this Biscuit Topping Chicken Pot Pie for a quicker and easier version!

Ingredients & Substitutes

Scroll down to the recipe card for the full chicken pot pie recipe.

Cook the veggies in butter. It adds that cozy buttery flavor!

Diced onion, carrots, and celery add a hearty flavor and substance to the filling. Dice the veggies finely.

Minced garlic adds a great garlicky flavor. If needed, replace with garlic powder.

Frozen peas add flavor as well. No need to thaw the peas.

Use leftover chicken, pulled chicken, or grilled chicken. Shred it before adding it to this recipe.

Whole wheat flour helps thicken the filling.

Chicken broth is the base of the thick and creamy sauce.

Milk adds such a creamy texture. Feel free to use dairy-free if needed.

Add in salt and pepper to taste.

Fresh parsley adds a bright color and freshness.

Either make homemade whole wheat pie crust or buy store-bought. For the homemade version, use whole wheat flour, salt, unsalted cold butter, water and ice, and egg.

Ingredients for chicken pot pie.

What is Chicken Pot Pie?

Chicken pot pie is a savory, comfort food dish that typically consists of a flaky pastry crust filled with a creamy mixture of chicken and vegetables. The filling typically includes cooked chicken pieces (often leftover or roasted chicken), carrots, peas, celery, onions, and sometimes potatoes. These ingredients are cooked together in a creamy sauce made from chicken broth and thickened with flour or cornstarch.

The pastry crust on top of the pot pie can be made from pie dough, puff pastry, or biscuit dough, depending on personal preference. The crust is usually baked until it becomes golden brown and flaky, while the filling inside is hot and bubbling.

Chicken pot pie is a popular comfort food, particularly in the United States and Canada. It is known for its rich and hearty flavor, making it a favorite choice for a warm and satisfying meal, especially during colder months. Variations of pot pie can include other types of meat, such as turkey or beef, and may also include different vegetables and seasonings to suit individual tastes.

Our version uses healthier real food ingredients.

Taste & Texture

This healthy chicken pot pie is hearty, savory, and buttery. The chicken is flavorful and the veggies add freshness.

The crust is flaky and buttery. In addition, the filling is thick and creamy. Overall, this chicken pot pie is pure comfort food!

How to Make

Step 1

First, preheat the oven to 400 degrees Fahrenheit.

Step 2

In a large sauté pan over medium heat, add 4 tablespoons of the butter. Once melted, add the onion, carrots, and celery and sauté until it begins to soften, about 4 to 5 minutes.

Celery, onion, and carrots.

Step 3

Add the garlic, frozen peas, and chicken and cook for about 2 more minutes.

Chicken, peas, and veggies.

Step 4

Sprinkle in the flour and stir just until the flour is almost completely absorbed. Add a little more butter if your pan gets too dry.

Flour with chopped veggies.

Step 5

Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.

Cream and veggies in skillet.

Step 6

Meanwhile, to make the crust pulse together the flour and salt in the bowl of a food processor fitted with the dough blade. Cut the cold (straight from the fridge) butter into tablespoon-sized chunks. Drop them on top of the flour and turn the machine on until the mixture resembles coarse crumbs. While the machine is still going pour in the ice cold water (cubes removed) until the dough comes together. Roll it out onto a floured surface into a big circle just slightly larger than your round baking dish.

Pie crust.

Step 7

Once the chicken mixture has thickened, remove it from the heat and stir in the salt, pepper, and parsley. Pour into a round baking dish and position the dough on top while pinching all along the sides.

Crust with meat and veggies.

Step 8

Brush with the egg and pierce some holes in the top with a fork.

Pie in pie plate.

Step 9

Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes.

Step 10

Finally, serve warm and enjoy!

Slices of pot pie.

Expert Tips for Success

Here are the tips for making the best chicken pot pie from scratch!

Use high-quality ingredients.

Use high-quality chicken, preferably boneless, skinless chicken breasts or thighs. Feel free to use leftover chicken.

While store-bought pastry crust can save time, homemade crusts can take the flavor and texture of your pot pie to the next level. If you have the time and inclination, make your own flaky pie crust from scratch.

Sauté the vegetables until they’re slightly softened but still have a bit of crunch. This ensures they do not become mushy during baking.

Aim for a balanced ratio of chicken, vegetables, and sauce. You do not want the filling to be overly runny or too thick. Adjust the amount of sauce based on your preference.

Allow the filling to cool slightly before assembling the pie. This prevents the pastry crust from becoming soggy too quickly.

Make small slits or a decorative pattern in the top crust to allow steam to escape during baking. This prevents the filling from becoming too watery.

Let the pot pie rest for about 10 to 15 minutes after removing it from the oven. This allows the filling to set, making it easier to serve.

Healthy chicken pot pie.

Flavor Variations & Add-Ins

Chicken pot pie is a versatile dish, and you can experiment with various flavor variations to suit your preferences. Here are some flavor variations you can try:

  1. Herb-Infused: Enhance the flavor of your chicken pot pie by using a blend of fresh or dried herbs. Classic options like thyme, rosemary, and parsley work well, but you can also try tarragon, sage, or chives for a unique twist.
  2. Spicy Chicken Pot Pie: Add a bit of heat to your pot pie by incorporating ingredients like red pepper flakes, diced jalapeños, or cayenne pepper into the filling. You can also use a spicy sauce like Sriracha or hot sauce for an extra kick.
  3. Curry Chicken Pot Pie: Infuse your pot pie with curry flavors by adding curry powder, ground cumin, and coriander to the filling. Coconut milk can replace some or all of the milk.
  4. Mushroom and White Wine: Instead of a traditional creamy sauce, create a mushroom and white wine sauce for your chicken pot pie. Sauté mushrooms in butter and garlic, then deglaze the pan with white wine before adding it to the filling.
  5. Cajun or Creole: Give your pot pie a Cajun or Creole twist by using spices like paprika, cayenne, and Cajun seasoning. Add ingredients like bell peppers, celery, and Andouille sausage for an extra Southern kick.

How to Serve & Store

Serve this easy chicken pot pie once it has fully cooked.

This pot pie is a complete meal and can be served alone. If desired, serve with a side salad.

Store any leftovers in the fridge for up to 4 days.

To reheat, place leftovers in an oven-safe dish. Bake until warm.

Frequently Asked Questions (FAQs)

What is the sauce made of in chicken pot pie?

The sauce is made of chicken broth, milk, a little flour, and butter.

What is the difference between chicken pot pie and meat pie?

Chicken pot pie and meat pie are both savory pies, but the primary difference lies in the choice of meat. Chicken pot pie features chicken as the main protein, typically mixed with vegetables in a creamy sauce, while meat pie encompasses a broader category of pies that can contain various meats like beef, pork, lamb, or a combination of these, often in a more hearty, gravy-based filling.

How long is chicken pot pie filling good for?

The filling lasts for about 3 to 4 days in the fridge.

Chicken, carrots, and celery pastry.

Equipment Needed

Pie Plate: This 9-inch pie plate is perfect for this pot pie!

You May Also Enjoy

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Recipe Rating




  1. I am so confused by what to do with the crust, as the recipe contradicts the pictures. The recipe indicates no bottom crust, and this is reflected in the comments as well, where Lisa says there is no bottom crust. But in the pictures, there is clearly a bottom crust that is pictured as going in the baking dish first, with the filling going on top, and then a top crust being added as well. Can you please clarify?

  2. gregory anderson

    I’m not aware of the nutrition calculator used for this recipe, but with 4 servings I ended up with radically different readings on Calories, Fat Total and SatFat, Cholesterol and sodium.

    What part am I figuring wrong?

    1. Hi Gregory, was your number higher or lower? Are you also adding in each ingredient for the pie crust and not a store-bought one? – Nicole

      1. gregory anderson

        4 Tablespoons of butter and 1/2 cup butter equals 1 cup of butter for the recipe. So, the number I got was much higher for the whole recipe.

        I’m just wondering how I get higher numbers, which is why I was wondering how the calories were figured. The autofill on the number of servings when I arrive at the webpage is 4. Was the servings figured at 6 for the recipe?

        Thanks.
        Btw, I’m not planning on using store-bought pie crust for any reason, any recipe, anytime in my lifespan. Just saying.

        Be at peace, please. Looking forward to the answer to my confusion.

      2. Hi Gregory – 4 tablespoons is actually 1/4 cup (not 1/2), so that is likely the cause of the discrepancy. The recipe serves four, and this is what was used for the nutrition calcs.

        I just double-checked the recipe ingredients and forced a refresh of the nutrition calcs, which are based on https://spoonacular.com/food-api. For some reason they changed slightly (increased 35 calories per serving), so perhaps an ingredient was updated in the database. Anyway, it should be accurate. – Jason

  3. Is there any reason the filling can’t be poured right over biscuits vs. baked into a pie? I mean, just in terms of cooking time for the filling. I assume that part is cooked sufficiently in the pot and the baking time is entirely for the crust?

  4. Every time I make this the dough falls in because it melts from the heat so I don’t get the nice crust on top. What am I doing wrong?

  5. 5 stars
    I just made this in 4 individual bowls. It is super delicious. Even my twelve-year-old son, his favorite food is chicken pot pie loved it!

  6. Has anyone tried making this with a milk/butter/egg alternative? My youngest has a dairy and egg allergy. Sometimes substitutes work, sometimes they don’t!

    1. Amy Taylor (comment moderator)

      Hi. I’ve made it dairy free successfully but have not left out the egg. Let us know if you experiment.

  7. 5 stars
    This came out amazing ! All 12 of the kids & 4 adults loved it ! Next time I’ll flatten out the dough better. Doubled the chicken and cubed it, left out the celery and made it in my cast iron skillet. (Very pretty too).

  8. 5 stars
    I just made this for dinner tonight! I made it a few months ago, and the past week my 10 yr old has been begging me to make it! She made the crust by herself! This recipe is so yummy, and I love that you can throw just about whatever in it!

  9. 5 stars
    I made this and the chicken noodle soup together to save time. I even had enough filling for another smaller pie. It’s the first time I’ve ever made pie crust and it was the best! So easy and fast with food processor. Now I want to make more pies!

    1. Amy Taylor (comment moderator)

      Hi there. We do not provide calorie information but there are lots of online tools that could help you with that. My Fitness Pal is one.

  10. My crust is soooooo gooey! I’ve added more and more flour but it’s still so sticky! I can roll it out but as soon as I try the transfer its in gooey pieces!! What am I doing wrong??

    1. Amy Taylor (comment moderator)

      Hi. Those cold ingredients are really important as is transferring the crust when it is still cold.

  11. 5 stars
    Since this pie doesn’t have a bottom crust as well, how well does the filling hold while cutting out slices to serve? Thanks!

    1. Amy Taylor (comment moderator)

      Hi. I typically sub with plain almond or coconut milk though I have not done so in this recipe.

  12. I’m curious if you know if this recipe will hold up in the freezer prior to baking? I’d love to prep it ahead of time and freeze it as a meal for my sister who just had a baby.