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.
Jeanne says
Made this last night. SO GOOD! I used a square pan, added 2 potatoes cubed and will definitely be making it again. P.S. I forgot to season it with salt/pepper and my husband still wants me to make it again! I say 5 star recipe!
caroline says
I like my pot pie with a top and bottom crust. so would I just double the crust recipe and roll out first the bottom crust, then the top?
Amy Taylor (comment moderator) says
Hi Caroline. Yes, that should work. ;)
Ashley says
I made this a few days ago and while it was delicious, it was very soupy. I read some other reviews of people who used less liquid. I used frozen vegetable and wondered if that was the problem? Should I have thawed out the frozen veggies before cooking them. I thought maybe that added too much water. Thanks for the great recipe!!
Amy Taylor (comment moderator) says
Hi Ashley. Yes, frozen veggies will add to the liquid.
Suzanne says
Can you make this ahead and freeze? If so, at what stage do you freeze...before baking but after assembling? Looks like a great recipe to make a bunch of small ones ahead of time and then freeze. Any advice would be appreciated.
Amy Taylor (comment moderator) says
Hi. You can freeze it cooked or uncooked. I've cooked mine first to save time later.
caroline says
If you cook first - you can line the pan before assembly then when it is done cooking, just pop it out of the baking dish, wrap and freeze. That way you don't have to put your baking dish in the freezer.
Crystal Arzt says
As 'Soup Season' is just upon us, I wanted to leave a review on one of my favs. After reading several reviews, I used only 2 cups of chicken broth and 1 cup of milk. Everything else in the recipe is as listed. I usually make a slow cooker chicken every week or so, so I often have the shredded chicken on hand. And dicing up a couple of carrots, celery, and an onion doesn't take more than 5 minutes so once you're in the swing of things, it can be super fast for busy nights. Also if I am running short on time, I will just serve it as a soup with biscuits on the side. 40 minutes and I have an awesome meal on the table that my whole family loves.
Becky says
I made this for dinner tonight and my first impression was that it took a really long time! I think using a bag of pre-chopped, frozen carrots and peas would help and making the dough by hand will help with clean up time. The second thing I noticed was how soupy the filling was. I was very hesitant to add FOUR whole cups of liquid (3c broth + 1c milk) to the veggies/chicken, but I wanted to follow the recipe exactly for my first time making it. I simmered the mixture for even more than 20 minutes and it just didn't thicken up. I let it sit for a while, then hoped that baking it would thicken it up. No luck. Still very soupy. I'm used to my mom's thicker, creamier pot pies so will plan to use less liquid next time. Tips/advice welcome! Four star because the flavor is still hearty and healthy!
shawn says
Hi Becky. You absolutely can use organic frozen mixed vegetables to save time. I have also chopped them in my food processor to save time. You can add more flour to the mixture to make it thicker or use less liquid like you suggested. We are happy you enjoyed the flavor!
Priscilla says
I love homeade chicken pot pie. I make this in individual ramekins and my family gobbles then up.
Kate says
What size ramekins do you use?
Jenner says
A total hit! I used some fresh veggies along with a bag of frozen mixed veggies. My two year old asked for a second helping and ate all the veggies. Thanks for a great recipe!!
Stephanie B says
Found this while just randomly searching on the web for a healthy pot pie (I try to stay away from processed sugars.) This was easy and delicious! I did omit one cup of the broth to make it 'thicker' and it still tasted great. I baked the chicken with lots of garlic prior to putting it into the recipe. My 3 year old is battling a cold and she enjoyed this dinner. She declared it "delicious" in her little sick voice. :)
Rachel says
WINNER WINNER, CHICKEN DINNER!!!! This was amazing! My husband said he was prepared to have "Pinterest fail" for dinner (Come on, who hasn't had that? haha) but this was delicious! I changed the veggies and used a bag of frozen mixed vegetables, since that's what I had on hand. Also, I made the crust by hand, since I don't have a dough blade for my food processor, but that wasn't nearly as difficult as I thought it would be! I found a video tutorial on Youtube. One of my 9 yr old twins has recently become a picky eater, and she ate 2 servings! I'll definitely make this again, and I'll save my carcass to make broth for the next one! :)
Julie says
What video did you watch on Youtube?
Kathleen says
Absolutely delicious, one of the best I've ever made!
Sue says
I really want to make this but I do not have a food processor ....how can I make the crust? I don't want to buy the store bought....thanks!!!!!!!!
Amy Taylor (comment moderator) says
Hi there. You can mix it by hand as you would any pastry dough. ;)
Lynn Morphew says
Do you think this would work with gluten free all purpose flour? Has anyone tried it?
Amy Taylor (comment moderator) says
Hi Lynn. I do think it will work though I've not tried it with this recipe.
Sherri says
I've now made this 3 times and my husband has told me it's the best thing i've ever made. I did reduce the broth to 2 cups as i found it too soupy.
Michelle says
Hi - This looks delicious!! Would the crust still turn out if I omitted the egg wash at the end on top of the crust. Or does anyone recommend a substitute for that part? Thank you!
Amy Taylor (comment moderator) says
Hi Michelle. The crust will be fine. It just won't brown as nicely.
Laura says
I'm looking to freeze this. Do I need to cook it first or should I freeze before cooking? Then should I thaw before cooking?
Amy Taylor (comment moderator) says
Hi Laura. I usually cook, freeze, thaw and reheat. ;)
Kelly says
This was excellent! I do not have a big enough food processor yet to make the crust so I did that by hand like my grandma used to and it turned out just fine. Even my teenage daughter who has been trying to not eat her veggies,(she thinks she can pick around her food and we will not notice!)cleaned her plate and went for seconds.
This is a family favorite!
Thanks for this site! It has been a big help with getting me on the right track to getting my family eating less and less processed foods.
Barbara says
So there is no bottom crust?
Danica says
This chicken pot pie is exceptional! A bit of prep work, agreed, but that's typical if you're making food from scratch. It's so delicious that my family decided this will go in my "repeat often" recipe list. The only adjustment I made was to replace the fresh carrots and frozen peas with a frozen veggie mix including carrots, peas, corn and green beans.
Heather says
We made this on 3-14-15 in honor of Pi Day. We didn't want to celebrate with a dessert, and this was a great alternative. It was fabulous! We used frozen peas with pearl onions- in addition to the chopped onions-as "pearls" are a family favorite:)
I had extra chopped chicken, so we doubled the veggies in the recipe and made 4 individual pies in soup crocks, in addition to the big pie. Had plenty of crust to top them all without doubling that recipe. We baked the mini pies for dinner, and re-heated the large pie for lunch the next day. I will definitely make this again on a weekend! The crust was so good, we made a mini whole wheat pizza with the leftovers. Yum!
Kristy says
As long as I have the chicken already prepared and shredded (one time, I did it all on one day and that was a bit overwhelming).. this dinner actually isn't too terribly difficult and it's a family FAVORITE.. Hubby and kids were jumping with excitement when I said I was making it tonight.. that's a good feeling for me and you! :)
Amy Taylor (comment moderator) says
Hi Donna. Sorry, but we are rarely able to answer recipe questions in real time. Removing the fat is up to you. Lisa does not add water to the broth. :) How did it all turn out?
Donna says
Have a question. If I'm using my own homemade broth, do you ltake the fat off the top of the broth before you drain it? Also how much water do you mix in with it? Mt granddaughters and I are making all of this tomorrow. Thank you.
Katie says
I got a hankering for chicken pot pie so I decided to check on your website. So glad I did! I had everything on hand to make it, but I did cheat with the pie crust (we're working toward this who food thing). All I have to say is AMAZING! The filling was undeniably delicious!
Jane Mc says
I made this tonight, sort of... I used an Immaculate brand pie crust that I ran across on clearance and put it on the bottom too, so I took a shortcut. I also added potatoes, which are a chicken pot pie "must" for me! Instead of parsley i seasoned with thyme. Needless to say, I like playing with recipes :)
It was amazing, though. I will try making the crust next time.
Beth says
This recipe definitely takes a little more time, but it was worth it! I was skeptical because my family already has a chicken pot pie recipe that we love...but it includes canned veggies, canned "cream of" soup, and packaged pie crusts (yes, plural!). This one was different, but still DELICIOUS! I will definitely make this one again.
Tori says
This chicken pot pie is AMAZING. I have never really been a big fan of chicken pot pie but this dish has changed that. I chopped up the vegetables and made the dough the day before so it was easy to put together. I made the dough in my kitchen aid mixer using the dough hook and the butter did not break up or spread out very easily and the dough seemed like it could have used a little more flour but I left it as is and I am glad I did because it was wonderful and very flaky! Will definitely be putting this dish into rotation. Thanks!
Laurie Bass says
Yummiest chicken pot pie in the history of ever!I did the crust in my KitchenAid mixer, and it was super easy and delicious.I added 1 TBS flour to the filling because it was a little runny, but I did everything else by the recipe. So so so good!
Suzanne says
i would like to make it over the weekend and freeze for the week. I saw that you said this is possible but you didn't say at what point to freeze. Do you assemble it all with crust and freeze to cook later. Or do you assemble and cook and then freeze? Thanks. I am a huge fan of your website and incorporating more and more real food and less and less of the bad stuff every day!
Amy Taylor (comment moderator) says
Hi Suzanne. You could do it either way, but I prefer to cook and freeze.
Cara says
I have made this a couple of times and found a great way to make it easier / quicker. Instead of the listed veggies I used frozen corn, frozen peas, frozen carrots and even frozen chopped onion (cut way down on prep time) in the dish. I also upped the spices and added some more of my own because my family found it a little lacking the first time I made it. This dish is now super easy and my whole family will eat it (husband, 1 yr old and 4 yr old) without complaints - WIN! Thanks for the great recipe.
Amber says
Do you think the pie crust would work with almond meal flour instead of whole wheat flour?
Amy Taylor (comment moderator) says
Hello Amber. Almond flour typically cannot be subbed 1:1 for whole wheat flour. It would be an experiment, for sure. ;)
Haleigh says
This recipe was delicious and simple if you just follow the directions! I am new to real food and cooking in general because I just don't really like cooking. in the past, I've made pot pies using canned chicken, cream of chicken soup, and premade crusts. Well, I was inspired! I used the best chicken in a crockpot per the suggestion and used chicken breasts instead of a whole chicken. I used King Arthur white whole wheat flour and I left out the celery (husband's picky). I actually loved making the pie crust so much that I made a bottom crust and top crust (I made the crust beforehand and refrigerated it then baked the bottom crust while I was making the filling). The only other change is that I added extra flour to the filling like others. My husband and I both raved about this chicken pot pie all evening and will make it again for company!
Andrev 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.
Laura says
This chicken pot pie was amazing! And the family ALL loved it!! Thank you for so many if my families favorite recipes!!!
Shawna says
What size "round baking dish"? 2 Quart?
Amy Taylor (comment moderator) says
Hi Shawna. Yes, a 2 quart dish is perfect.
Danielle says
I made this over the weekend, as it was okay, I felt as though it was missing something. Any way to make this taste better? I feel as though there are herbs missing or something lacking. Any suggestions?
Amy Taylor (comment moderator) says
Hello Danielle. You can go heavier on the listed spices or add any spice combination that you feel you would like.
Brittany says
5 stars all the way!
Brittany says
Have made this twice now and my family loves it. It is more work so this time using my leftover turkey and turkey broth I one and a thirded the recipe and one and a halfed the crust recipe. This made two deep dish pie dishes for us and I will freeze one for a future meal. One pie feeds my family of six with not a crumb left! Being able to freeze one with little more effort makes making this totally worth it.
The first time my husband saw this he asked for ketchup saying he'd need lots to get it down, remember yucky cheap ones from his childhood. He was pleasantly surprised at how yummy this was and he didn't use a speck of ketchup! My daughter had three helpings and asked if I could make this more often. It's a keeper! Thanks Lisa. You rock!
Joanne says
SUPER YUMMY!!!!! FAMILY LOVED IT!!!!
Lori says
This recipe is delicious! I tried it and instead of making the crust, I served it over your whole wheat biscuits which worked great. I'm wondering if you have any suggestions of how to convert this to the slow cooker. I usually make my chicken pot pie with the cream of chicken soup in the crock pot and then pour over biscuits, clearly the shortcut method but it works for us. Any ideas of how to make a supplemental sauce for the crock pot that is real food friendly?
Amy Taylor (comment moderator) says
Hi Lori. That is not something we've tried. Maybe our readers can throw out some ideas. I did find this recipe for a real food cream of chicken: http://nourishedkitchen.com/homemade-cream-of-chicken-soup/.