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
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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.
Diana Harlick says
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?
Robin says
You may like to add some celery seed to the pie crust. Yummy! I also like to use an olive oil pastry crust.
Jacqueline Dotson says
Am I correct that this has no bottom crust?
100 Days Admin says
That is correct, just the pie crust. - Nicole
Salted2006 says
Can you make it with a bottom crust and would the cook times be the same?
Lisa Leake says
You could, I would recommend pre-baking the bottom crust partway before adding everything else.
gregory anderson says
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?
100 Days Admin says
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
gregory anderson says
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.
Jason Leake with 100 Days of Real Food says
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
Aly says
This was fabulous! A hit with the entire family. Delicious! Thank you!
Jacqueline says
One of my most favorite recipes! Delicious!
Erin says
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?
Amy Taylor (comment moderator) says
Sure, that would absolutely work.
Tina Rescigno says
Can this be frozen unbaked then baked at a later date?
Amy Taylor (comment moderator) says
We've not frozen this unbaked, but yes, I'm sure you can.
Stacy says
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?
Amy Taylor (comment moderator) says
Hi. Are you fully preheating?
Rachel M. says
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!
Jess says
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!
Amy Taylor (comment moderator) says
Hi. I've made it dairy free successfully but have not left out the egg. Let us know if you experiment.
Katie says
Do you freeze first and then bake it?
Amy Taylor (comment moderator) says
Hi. You can do it either way. I prefer to bake and then reheat.
Sarah Dickison says
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).
Lisa Brodie says
what size pan is ideal for this recipe?
Amy Taylor (comment moderator) says
Hi. I use a 2qt round.
Christi says
It also fits in a 1.5 quart baking dish, if that's what you have.
Melissa Madore says
Can you freeze this recipe? Thank you.
Amy Taylor (comment moderator) says
Yes! :)
plasterers bristol says
Yummy this looks so delicious. Thanks for sharing this for us.
Simon
Rachel says
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!
Lynn says
Would you recommend pastry flour for the crust?
Amy Taylor (comment moderator) says
Hi. Sure , pastry flour should work well for a pie crust.
Stacy says
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!
Heather says
Any way to check calories per serving?
Amy Taylor (comment moderator) says
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.
Amber says
Followed all steps correctly, and pie crust collapsed and fell apart in the oven.
Blythe says
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??
Amy Taylor (comment moderator) says
Hi. Those cold ingredients are really important as is transferring the crust when it is still cold.
Kirra says
Since this pie doesn't have a bottom crust as well, how well does the filling hold while cutting out slices to serve? Thanks!
Amy Taylor (comment moderator) says
It doesn't really "slice". I use a spoon to serve.
Carini says
What type of milk can I use instead of cow's milk?
Amy Taylor (comment moderator) says
Hi. I typically sub with plain almond or coconut milk though I have not done so in this recipe.
Jenn says
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.
Amy Taylor (comment moderator) says
Hi Jenn. It freezes fine, cooked or uncooked.
Allyn says
any tips for making the pie crust topping if you do not have a food processor? Thanks!
Amy Taylor (comment moderator) says
HI there. You can mix it by hand like you would any other pie crust. For instance: http://www.williams-sonoma.com/recipe/basic-pie-dough.html.