Few dishes bring as much comfort as a warm, golden-brown Chicken Pot Pie. With its flaky double crust, creamy chicken and veggie filling, and savory gravy, this classic recipe is perfect for cozy nights, holidays, or anytime you’re craving a hearty homemade meal.
Unlike store-bought versions, this pie is rich, flavorful, and packed with fresh ingredients—proof that homemade really is better.
Why You’ll Love This Recipe
- Classic Comfort Food – Creamy chicken and vegetables in a buttery crust.
- Family-Friendly – A dinner that appeals to both kids and adults.
- Versatile – Easily swap chicken for turkey or adjust veggies to what you have on hand.
- Make-Ahead Friendly – Great for meal prep and reheats beautifully.
What is a Pot Pie?
A pot pie is a savory pie made with a flaky crust and a creamy filling of meat, vegetables, and herbs. Traditionally, it’s baked with both a top and bottom crust, sealing in the saucy chicken and veggies for the ultimate comfort food bite.
Ingredients You’ll Need
For the Pie
- Pie Crust: Two rounds (homemade all-butter crust recommended, but store-bought works too).
- Chicken: Shredded, cooked chicken—rotisserie chicken works perfectly.
- Butter & Flour: To make a roux, the base of the creamy gravy.
- Chicken Stock & Heavy Cream: For a rich, velvety sauce.
- Vegetables: Onion, carrots, mushrooms, and peas.
- Garlic & Fresh Parsley: Adds depth and brightness.
- Egg Wash: For a glossy golden finish.
Substitutions & Variations
- Veggies: Try celery, corn, green beans, broccoli, or diced potatoes.
- Meat: Swap in leftover turkey or even ham.
- Herbs: Thyme, oregano, or chives make great additions.
- Crust: Use puff pastry for a quick shortcut.
Step-by-Step Instructions
1. Sauté Vegetables
In a Dutch oven or large pot, melt butter. Add onion and carrots, cooking until soft. Stir in mushrooms and garlic, cooking until tender.
2. Make the Gravy
Sprinkle in flour and cook for 2 minutes. Slowly whisk in chicken stock and cream, simmering until thickened. Season generously with salt and pepper.
3. Combine Filling
Add shredded chicken, frozen peas, and parsley. Stir, then remove from heat.
4. Assemble the Pie
- Roll out one crust and place it in a 9-inch deep pie dish or skillet.
- Spoon in the chicken filling.
- Roll out the second crust, lay it on top, and seal the edges.
- Cut small slits in the top for steam to escape. Brush with egg wash and sprinkle lightly with salt and pepper.
5. Bake
Bake at 425°F for 30–35 minutes until the crust is golden and crisp. If browning too quickly, cover with foil. Let rest 15 minutes before slicing.
Make-Ahead & Storage Tips
- Refrigerate: Store leftovers covered for up to 4 days.
- Freeze Unbaked: Assemble, cover, and freeze for up to 2 months. Bake from frozen, adding 25–30 extra minutes.
- Reheat: Warm in the oven at 350°F or microwave single portions.
What to Serve With Chicken Pot Pie
Since this dish is hearty, pair it with light and fresh sides like:
- Caesar Salad
- Roasted Brussels Sprouts
- Baked Asparagus
- Fresh Bread or Dinner Rolls
Chicken Pot Pie (Easy Homemade Recipe)
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Ingredients
- 2 rounds pie crust (homemade or store-bought)
- 4 cups cooked chicken, shredded
- 6 Tbsp unsalted butter
- 1 medium onion, diced (1 cup)
- 2 medium carrots, thinly sliced (1 cup)
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 tsp salt (or to taste)
- ¼ tsp black pepper
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped
- 1 egg, beaten (for egg wash)
Directions
- In a large pot, melt butter. Add onion and carrots, cook 8 minutes. Stir in mushrooms and garlic, cook 5 minutes.
- Sprinkle flour and stir for 2 minutes. Slowly whisk in chicken stock and cream. Simmer 1 minute until thick. Season with salt and pepper.
- Stir in chicken, peas, and parsley. Remove from heat.
- Roll one pie crust into a 12” circle and place in a 9” deep pie dish. Add filling. Roll second crust into a 10” circle, place on top, and seal edges. Cut slits in the top.
- Brush with egg wash, sprinkle with salt and pepper, and bake at 425°F for 30–35 minutes until golden. Let rest before serving.