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!
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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.
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.
Step 3
Add the garlic, frozen peas, and chicken and cook for about 2 more minutes.
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.
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.
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.
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.
Step 8
Brush with the egg and pierce some holes in the top with a fork.
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!
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.
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:
- 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.
- 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.
- 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.
- 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.
- 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)
The sauce is made of chicken broth, milk, a little flour, and butter.
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.
The filling lasts for about 3 to 4 days in the fridge.
Equipment Needed
Pie Plate: This 9-inch pie plate is perfect for this pot pie!
You May Also Enjoy
If you enjoyed this homemade chicken pot pie recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy ideas.
Chicken Pot Pie
Ingredients
Pie Filling
- 4 tablespoon butter
- ½ cup onion (diced)
- 3 carrots (diced)
- 3 ribs celery (diced)
- 2 cloves garlic (minced)
- ½ cup frozen peas (do not defrost)
- 3 cups chicken (shredded and cooked)
- 4 tablespoon whole-wheat flour
- 3 cups chicken broth
- 1 cup milk
- ¾ teaspoon salt
- ¼ teaspoon pepper (or to taste)
- ¼ cup parsley (chopped (leaves only))
Pie Crust
- 1 cup whole-wheat flour (+ 2 tablespoons, and extra for rolling out the dough)
- ¼ teaspoon salt
- ½ cup butter (unsalted and cold)
- ¼ cup water (plus ice)
- 1 egg (beaten with a splash of water)
Instructions
- First, preheat oven to 400 degrees F.
- In a large sauté pan over medium heat, add 4 tablespoons of the butter. Once heated, add the onion, carrots, and celery and sauté until it begins to soften, about 4 to 5 minutes.
- Add the garlic, frozen peas, and chicken and cook for about 2 more minutes.
- Sprinkle in the flour and stir just until the flour is almost completely absorbed. You can add a little more butter here if your pan gets too dry.
- 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.
- 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.
- 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.
- Brush with the egg and pierce some holes in the top with a fork.
- Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes.
- Finally, serve warm and enjoy!
Notes
- We highly recommend the Best Whole Chicken in a Crockpot recipe for this!
- We recommend organic ingredients when feasible.
- To save time, feel free to buy premade whole wheat pie crusts. Be sure to double-check for added sugar and preservatives though.
- Place a baking sheet under the pie plate. The pie filling may spill over slightly, so this makes clean-up easier.
- Store any leftovers in the fridge for up to 4 days.
Estelle Price says
How about mushrooms carrots and potatoes
Estelle Price says
How about mushrooms and chopped potatoes
Deb says
Delicious! I just received this recipe in my email today and had all the ingredients on hand. We just had it for dinner. It was a hit with the whole family!
Sarah says
I made this tonight, and while it took some time like other people said it might, it was TOTALLY worth it. I followed the recipe exactly, and I used the whole chicken in the crockpot. Even my 4-year-old enjoyed it (which is saying A LOT!). The filling came out a little soupy but it may have been because I didn't cook it long enough... or maybe it just needed one more tablespoon of whole wheat flour. Anyway, thanks for sharing... I will definitely make this again!
P.S. This is officially my first comment on a blog! WOW! :)
Robin at OurOwnFlavor says
Yes! My kids love frozen peas (still frozen) too. I ate them as a kid (still do). Other moms look at us funny but when they see their kids chowing down on our peas, they often start using them as snacks too.
julie @ Less Sugar Naturally says
I was just thinking of making this. Printed the recipe and will give it a try!
Annette says
why don't you have the nutrition stats included in your recipes
Amy Taylor (comment moderator) says
Hi Annette. We do not provide nutrition information on our recipes because our focus is on helping people make the switch to real food and not so much on numbers. We practice portion control and find that real food is far more satisfying than the chemical- laden, nutrient poor processed stuff. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/ and https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/.
~Amy
Heather says
Thank you for this! I've made homemade chicken pot pie for years and it's a family favorite. The only processed ingredient is the premade pie crust. I've been wondering how to make over my recipe and this is perfect timing!
Ana says
Best chicken pot pie ever! Hands down. I just made it in the morning for dinner (late night today) and I had to do all I could to not have it for breakfast (haven't put crust on it or baked it). :) I added thyme because I think everything with onion, carrot and celery MUST have thyme. AMAZING! Thanks! :)
Angela @ Food Angel says
It really doesn't look hard and also not too long to bake- I would try it on a weeknight! I'd be interested in making some substitutions, like trying it dairy free. Thanks for sharing! :-)
Makenzie Plumb says
I saw a comment earlier about a dairy free option for the milk, but I didn't see a response. I have coconut milk and almond milk. Is there a way to substitute these without sacrificing the thickness of the filling? Thanks! I love chicken pot pie and can't wait to try this!
Amy Taylor (comment moderator) says
Hi Makenzie. We've not tried this with a milk substitute yet but I almost always sub almond milk for cows milk in Lisa's recipes. I've never had one fail. :)
Erin says
I made this tonight and loved it! We replaced the celery with frozen corn, but otherwise followed the recipe. We had some trouble with getting the filling to thicken but it was still delicious. Also in my haste to get it in the oven (my babies were starving!) I forgot to put the egg wash on the crust. Didn't matter, though, because it was still delicious. We are just beginning to cut processed food out of our diet and are making small changes as we go. I am so happy this turned out so well and was easy to make.
Krishell says
Frustrated to see a 1 star review of a RECIPE for reasons having nothing to do with the recipe. Leave a comment, but don't give a bad rating for a recipe you've never tried. :(
Amanda says
That was an error. Accidentally hit the one star when I was trying to submit my comment and it wouldn't let me un-star it. I have no opinion on the recipe.
Beverly says
What size baking dish?
Amy Taylor (comment moderator) says
Hi there. I've used a 9.5 inch round. :)
Amanda says
Cascadian Farms, really? Yes that brand might be organic but they are owned by General Mills who is a major supporter of GMOs and convential agriculture practices. I understand you have to advertise for sponsors to support this site but what happened to the site supporting small, independent sites like Mighty Nest, Fresh 20, and Branch Basics? More than disappointed in this.
Katie says
Amanda, is your rating for the recipe and how it tasted, or your disappointment in the use of Cascadian Farms peas. I'm just trying to decide if this recipe is worth trying and wondered about the one star rating. Thanks!
Katie says
Nevermind...I just saw your response below. Thanks!
Susan says
I am going to try this recipe this week. Also, I tried your best whole chicken recipe with split chicken breast in the crock pot. They came out amazing. I cooked 6 breasts, and I was able to still make the stock, and freeze the left over shredded chicken for quick use for recipes such as this one.
Petra says
This is great recipe. I cook chicken pot pie often and used the whole wheat pastry flour for double crust. I got smoked chicken from the farm and the pie turned out divine. Thank you for all great recipes.
Arcee Miranda says
pot pie is empanada to the Philippines.
Tina says
I can't wait to try this! On a side note, I love your pictures. I see so many recipes that call for whole grain flour, but it's clear that they used white flour in the picture. Thanks for showing the real thing!
Susan says
I agree. It's nice to see real pics of real food. And Lisa, this is not an insult, I like how the food doesn't always look "picture perfect."
Charp says
Oh my! So easy. So delicious. Thank you. It's a staple in my house now.
Becky says
My son has a dairy allergy. Do you think this would work with almond milk or would it not get as thick as it needs to get? We already use a butter substitute so no problem there.
Valerie says
I've made pot pie, white sauces, etc. successfully using unsweetened almond milk. May take a little longer to thicken, but it works and tastes good.
Cindy says
This looks yummy! I haven't made chicken pot pie in years, and this recipe is healthier than my old one...Thanks! I was also wondering if the pie crust recipe would be a good recipe for fruit pies..thinking ahead for Thanksgiving. I used to buy the Pilsbury premade, but I don't want to do that any longer.
Shelly says
This looks delicious! I've never tried making a pot pie before, but will have to add it to my list of things to make. I love Cascadian Farms products! :-)
Lori says
This looks so yummy! We are big chicken pie fans in this house so I'll definitely have to give this recipe a try!
nicole says
Do you think I could make the filling and freeze it for future use?
Amy says
Yes! I've done it several times.
Kate says
I have all the ingredients on hand for this!! But I don't have a food processor with a pastry blade or a pastry cutter (can you tell I don't bake much? Lol) is there another method? Hand mixer? Good old fashioned elbow grease and a fork? Thanks for any insight! -Kate
Muriah says
I have had good luck with other recipes getting the butter cold and then grating it with a cheese grater into the flour.
Lee Cockrum says
I'd skip the celery, but add mushrooms and potatoes! And possibly green beans.
Aly says
Do you have a way to make it so that there is dough in the bottom of the dish as well? Would you be able to make another batch of the pie crust, place it in the dish, and cook it before adding the filling and top crust?
This sounds delicious though!
Lisa says
You could double the dough to do it that way I just don't know how crispy the outcome would be.
Tina says
Can ido this without a food processor?
Lisa says
It's definitely possible - a pastry cutter would be a great tool to use instead!
Paula says
I'm also curious to know how this might freeze. Would you suggest freezing before putting it in the oven? Or brown it and then freeze it?
Amy Taylor (comment moderator) says
Hi Paula. You could do it either way. I typically cook first, to cut down on cook time later on. ~Amy
Jackie says
Mmmm can't wait to try out this recipe!
Casey says
Have you tried freezing this? I've made homemade chicken pot pie and frozen it before, but this was before I learned about eating real foods so I'm not sure how this dough/filling would thaw. Looks amazing!
Amy Taylor (comment moderator) says
Hi Casey. This should freeze/thaw/reheat well. ;)
Edie Morgan says
https://www.verybestbaking.com/recipes/143971/whole-grain-pie-crust/
I use this recipe for the crust with Arrowhead Mills organic pastry flour and I leave out the sugar. It is so much flakier and has a better flavor than recipes without the ground oats. Plus it uses less butter....I'm guilty of using way too much butter at our house ;)
Missy says
That looks so good! I was just thinking the other day that I'd love a good chicken pot pie recipe without all the junk.
One question. (I'm a real food 'newbie') When you say you add flour to thicken the filling, is that white flour or wheat? Why not use cornstarch? What's the difference? (I thought cornstarch was better than using flour) Sure would love your help on this! :)
Lisa says
Yes, you use whole-wheat flour because white flour and corn starch are both refined. Good question, I updated the recipe to clarify :)
Missy says
Thank you so much! ♥
Ranae says
This looks really good. Do you have a recipe for chicken and dumplings?
Lisa says
I don't, but sounds like another fun one to try!
Melanie says
Chicken and dumplings would be awesome!
Katie says
Looks delicious :)
I find that cooking "clean" or real food meals typically requires a little more time in the kitchen. But, you get to decide how much time and when. So if you don't have time on a weeknight to make a yummy pot pie, is there time one weekend a month to make 4 and freeze them? (I'm thinking these would freeze well...). There's almost always a way to eat well, you just have to figure out what works best for you and your fam. Like Lisa said, it's worth it :)
[email protected] says
It is time consuming to make, but my kids love it so I make it anyway. It's so much healthier than a restaurant or store brought pot pie. I usually cook the chicken the day before and make the pot pie on the weekend when I have more time to devote to dinner. I'm going to try this version this weekend...looks good!
Laura says
My food processor doesn't have a specific dough blade. Can I just use the regular blade?
Lisa says
Yes Laura, that should work just fine!
Myy says
This looks so yummy, but time consuming. I wish someone would make them, freeze them, and sell them at a grocery store like Whole Foods or the like.
Nancy says
I love what you do but please be aware that Cascadian Farm is owned by General Mills, which has contributed $520,000 to defeat labeling food containing GMO's. American's have a right to know what is in their food. Organic or not they have betrayed their customers.
Lisa says
Yes, I am aware and as I've stated before I don't buy products based on the political moves of parent companies. I instead make product selections based on the ingredients and the frozen peas have one ingredient - peas, of course.
Amanda says
Just saw this after posting at the end: again, this sponsorship feels very off base for the spirit of the blog. I get it if you don't want to be political. But you collaborate with Food Babe fairly regularly and she's certainly active when it comes to food politics. Your husband has written a blog discussing GMOs and their potential dangers. You've interviewed people like Michael Moss and Robyn O'Brien who's books have spoken against the same corporate food policies that General Mills is all about.
In your blog you regularly advise people to eat organic and local whenever possible. So why support a company that spends millions to limit what the organic industry can do? Forget GMOs for a minute, one of the bills that General Mills spent the most money lobbying for was the Farm Bill Extension which gave more subsidies to commodity crops. These policies make it that much harder for the small organic farmer to compete anywhere other than the local farmers market.
I think it's safe to say that General Mills continues to produce Cascadian Farms products for one reason: to attract that shopper who thinks they are making a better choice by buying the organic option when in reality the majority of the profits from the organic products go to work against the organic farmer.
You say that part of what turned you towards real food was Michael Pollan's writings. Well one of the things he writes about is "vote with your fork." Choosing Cascadian Farms (or Muir Glen, or Larabar, etc) certainly doesn't "vote" very loudly.
Jennie says
Amanda, thanks for bringing this to light. I just learned a couple of days ago that "organic" doesn't necessarily mean non-GMO. This greatly disturbed me. I guess by nature, it seems that if it is organic, it should not be genetically modified - aren't those two mutually exclusive ideas???? So I feel frustrated and duped. How in the world can I keep GMOs out of our diet when nothing is as it seems? It is very defeating.
Lisa - you are in a tough spot. You have become the spokeswoman for all things organic and whole. That tends to make you a target for people looking for your weak spot. I don't know why we as a culture do that. It's awful. You seem to do a good job of letting the angry folks roll off your back. So I don't want to be one of the angry mob shaking a fist at a very well-intentioned post. However, it does seem Amanda makes a good argument that it is a conflict of interest to preach against GMOs and then openly support GMO products (if I'm understanding the argument correctly - that Cascadian Farms organic peas are GMO???). I hope you'll reconsider your position.
I love chicken pot pie and always make the ingredients with whole foods. But I was guilty of buying the crust because I was afraid of making my own. Using the food processor makes it very approachable, so thank you. Looking forward to having this soon!
Amanda says
Jennie,
Cascadian Farm peas are not GMO, at least not to my knowledge. And my understanding of current regulations is that anything labeled as organic is required to be free of GMOs.
My disappointment is more due to the fact that 100Days has accept sponsorship from and therefore is promoting a company that, in reality, doesn't really support organic practices. And they (General Mills) certainly aren't supportive of a real food, unprocessed diet.
Critical Reader says
Why would you support any of the GMO labeling bills? As far as I can tell, they are going to be useless anyways. Those people concerned about GMOs won't profit from the labeling because the Bills contain too many exceptions. And those people not concerned about GMOs won't be too eager to pay the bill (GMO labeling is not going to be for free). Is it really about the right to know or is it about driving GMOs out of the country?