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.
Ellen says
Made this today. It was so delicious. I don't think that I have ever had a real homemade pot pie before. The bar has been raised.
adr PaulinaL says
Nice flavor! We really enjoyed this dish. I tripled the sauce, but next time will only double as it was too sweet with that much extra sauce. I did add a bit more garlic and used pineapple juice instead of apple juice.
Michaela says
i'm very excited to try this recipe! Can I use my KitchenAid stand mixer instead of a food processor?
Amy Taylor (comment moderator) says
Hi there. You can. This might be helpful: http://www.annies-eats.com/2010/06/30/basic-pie-dough-tips-and-tricks/. :)
McKenzie says
Has anyone tried freezing the filling and/or the crust? Would love to make a bunch of it to have on-hand :-)
Amy Taylor (comment moderator) says
Hi McKenzie. You can absolutely freeze this dish.
J M says
I made this recipe for my family last night and it was incredibly delicious. It was time-consuming but well worth the effort.
Amy says
Delicious! I used this recipe to finish up our Thanksgiving turkey and to be honest my husband wasn't too excited to have pot pie for dinner because he wasn't a fan of pot pie. When he ate this, he was so grateful and appreciative! For days he kept telling me how good it was! It was a total success! Thank you for the recipe! =)
Carolyn says
I just finished making the filling for this and when I tasted it I cried a little it was so delicious. I used your 'whole chicken in a crock pot' recipe (my go-to recipe for roast chicken) and did the overnight chicken stock specifically for this pie, and also added a potato to help with the thickening process. It's a few hours until supper time so instead of baking it early I rolled out the dough to size then folded it in quarters and put it in the fridge wrapped in parchment paper until I'm ready to put it all together. I figure this will allow my filling to thicken further as it cools, and I'll still be able to warm it through before putting the crust on to save cooking time. I can't wait to dig in, this is going to be spectacular. :)
Megan says
I don't have a food processor, so instead I made whole wheat biscuits and the filling to put over top. Yum!!! Kind of a chicken ala king version (in this case, leftover Thanksgiving turkey). It was still a pretty quick delicious, filling and wholesome dinner, especially great on a chilly day.
Beverly says
This was really tasty. But it didn't thicken enough. Next time I'll add another Tbsp flour as others have suggested.
One other thing. When I put the crust on top of the filling (which was still hot from simmering on the stove), the crust melted. Actually it was the butter in it that melted but since that is a big part of what was holding it together, the part that was over the center of the pie opened up a big hole. Am I the only person that experienced this? What could I have done to prevent it?
Amy Taylor (comment moderator) says
Hi Beverly. Sounds like something went wrong with the crust. It should not have disintegrated. Did you follow the steps closely? Crusts can be fussy.
Lila says
What size baking dish? I have pie plates but I don't know if they are big enough? Thanks!
Amy Taylor (comment moderator) says
Hi Lila. A pie pan should work. :)
Rebecca says
If you wanted to make this to freeze it, would you bake it beforehand or put it in the freezer before baking it and with the uncooked dough on top?
Amy Taylor (comment moderator) says
Hi Rebecca. You could do it either way. This might help, too: http://www.favoritefreezerfoods.com/adjust-cooking-time-for-frozen-food.html.
Lara says
Yum! Delicious recipe :). For some reason it won't let me leave a rating but I definitely give it 5 stars
kaleigh says
I also added potatoes, so creamy and delicious I can't imagine it without them.
kaleigh says
Can everyone see it? 3 cups stock one cup milk simmer till thick...cook with crust on top for 25 min
Paige says
Was just about to make this.....I see tge recipe is gone can someone send it to me if you have it please!? :)
Linda says
Would someone PLEASE post a link here with the recipe?
Amy Taylor (comment moderator) says
The recipes are accessible now. Not sure what happened. :)
Sam says
i'm in the middle, too. My veggies are prepped. How much stock? Milk? Cook time?
Amy Taylor (comment moderator) says
Sorry. There must have been a hiccup this afternoon.
Melissa says
Wait - where'd this recipe go? I'm in the middle of making it!
kaleigh says
I wrote it down today what so you need? I'm making it for the second time so I could help
Amber says
Would you mind posting recipe? I am about to start making it,
Amy Taylor (comment moderator) says
Oops. Not sure what occurred but all seems in order now.
Brandee says
WHAT HAPPENED TO THE RECIPE??!! I'm in the middle of making it!
Amy Taylor (comment moderator) says
Sorry, hope it all came together. We have a very brief technical difficulty.
Trisha says
I'm having trouble accessing this recipe now. A few days ago I viewed it with no difficulty.
Amy Taylor (comment moderator) says
Technical difficulty. All fixed.
An says
Can I use a rotisserie chicken to shred for the filling?
Amy Taylor (comment moderator) says
Hi there. I am sure that would work, too. :)
Laura says
Could I make the crust with white whole wheat crust?
Laura says
Flour....meant white whole wheat flour :)
Amy Taylor (comment moderator) says
Hi Laura. Yes, that should work. :)
Niaterra says
This week Niaterra covers "GMOs: Are Genetically Modified Organisms Safe for Humans?"
We’d love for you to review what we’ve put together and share any of your own articles to it — especially to support the side that best supports your views — Please check out the Nia here http://bit.ly/1s3CnFQ and add your posts and articles!
Also, please let me know about any thoughts or suggestions you might have. I look forward to hearing from you.
Of course, if you like what you see, please share it!
Amy Taylor (comment moderator) says
Hi. Here are tow posts from Lisa and Jason regarding GMOs: https://www.100daysofrealfood.com/2013/04/02/gmos-monsanto-protection-act/ and https://www.100daysofrealfood.com/2013/10/16/avoid-gmos-go-organic/.
Sarah says
Made this tonight and I confess this is my first time making a crust from scratch (I may attempt homemade pie crusts this Thanksgiving, it's not as hard as I always thought!). We all enjoyed it! My only problem was my gravy didn't thicken. I will try it again and add a little more flour next time. My son helped me with the chopping and cooking, so hanging out with him was worth the extra time on this dish.
Carmen says
Just made this for dinner and it was so yummy! My only suggestion is to add an extra tablespoon of flour as the filling could have been a little thicker. Other than that the flavor was amazing and the crust was spot on. My hubby, who for some odd reason is not a huge fan of crusts (he will eat all the filling out of a pie and leave the crust!) said this was the best crust he's ever had in a pot pie and ate it all! Thanks for another winner!
Stacie says
This was awesome! Next time I think I will try to make a bottom crust though and use a bit more flour to thicken.
Barb says
My son has a dairy allergy so I made this with a non-dairy butter alternative (earth balance) and almond milk. It turned out great. The whole family loved it.
Teri says
forgot to rate recipe
Teri says
Loved this! This took me a little over an hour from start to finish and I used leftover rotisserie chicken from Whole Foods and ended up making chicken stock on the stove top with the bones since I did not have any on hand. Oh, I also forgot the milk but the filling ended up thick anyway. I think I put the frozen veggies in there to soon because after it backed they came out a little softer than I'd like but I'll remember that for next time. Wonderful recipe and yes it did take a while but soooooo worth it!
I also did not have a food processor and ended up using my Ninja chopper....worked perfectly fine.
Georgie Moss says
Hello Lisa! I'm so excited to make this recipe! My family is gluten and dairy free so I wanted to find out if we could substitute coconut milk for the milk and almond or coconut flour for the whole wheat flour.
Thanks!!
Georgie
Karen says
Did you have any success making the crust gluten free? I would like to know what you did please?
Amy Taylor (comment moderator) says
Hi there. You can definitely switch out the milks but the flours cannot be exchanged one to one. It would need some experimentation and we haven't tried.
Barbara says
This recipe is yummy. My son loved it.
Would it work at all as a fish pie if I switched the chicken for white fish? or do you have a fish pie recipe please? always looking for ways to get in the omegas:-)
Love your fishcake recipe from your cookbook by the way….. Thank you
Amy Taylor (comment moderator) says
Hi. We've not tried to make this into a fish pie. Let us know if you experiment. :)
Christina says
Good, just not thick, and I even added more flour and chicken. But the flavor was great!
Claire says
I made this tonight and my family absolutely loved it! I always feel good when my family loves the dinner I make them. Keep the recipes coming! I made your pumpkin muffins today too! Yum!
Lori says
YUM! I threw in some sauteed mushrooms and fresh thyme, would make again :)
Kristina says
Delicious! Cut recipe in half bc low on chicken and kept crust recipe same so I could cheat and have crust on top and bottom ;)
Catherine says
Did u bake bottom crust a little first?? Unsure if I should do in two steps or 1.
Andrea says
Perfect timing! Chicken was really cheap at the grocery store this week so I picked up a couple. I've been wanting to make a CPP, but couldn't bring myself to buy the can of cream of chicken soup. my recipe calls for!
Kasey says
Can this be made ahead of time and frozen?
Amy Taylor (comment moderator) says
Hi Kasey. It can. You can cook and freeze or freeze it uncooked. ~Amy
Karen says
omg! Made this for dinner tonight and it was delicious! Because of another comment I used 5 T of flour for thickening and it was perfect! Also used white whole wheat flour. I made everything in the morning and left the crust in a ball. Heated up the filling and rolled out the crust before putting it in the oven. Worked like a dream. Took a little more elbow grease to roll the crust.
I will be making this on a regular basis! Thx soooo much for the recipe.
Cindy Balfour says
I made this Gluten Free by mixing 3T cornstarch into the cold milk and then adding it to the chicken and vegetables after I added the chicken broth and brought that to a simmer.
The corn starch will dissolve nicely in the cold milk and thicken in the hot broth. (you can do the same with Arrowroot if you prefer) Then I topped them with grated potatoes
Trish says
This looks delicious! But I am wondering what size baking dish you used.
Sue Gendreau says
How could I make this crust gluten free without using processed gf bisquick for the pie crust. My daughter requires a gluten free diet.
Amy Taylor (comment moderator) says
Hi there. Gluten free diet may require a bit of relaxation of "the rules". Bob's Red Mill has a good whole grain gluten free blend or you can assemble one yourself: http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/. :)