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How to Make Chicken Pot Pie

Warm, flaky, and filled with creamy chicken and vegetables — this homemade chicken pot pie is the ultimate comfort food. Whether you’re cooking for a family dinner or meal prepping for the week, this easy chicken pot pie recipe will quickly become a favorite.

Chicken pot pie

Ingredients

For the filling:

  • 2 cups cooked chicken, shredded or cubed

  • 1 cup carrots, diced

  • 1 cup frozen peas

  • 1 cup potatoes, diced

  • 1/2 cup celery, diced

  • 1/3 cup butter

  • 1/3 cup all-purpose flour

  • 2 cups chicken broth

  • 1 cup milk

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon dried thyme

For the crust:

  • 2 unbaked pie crusts (store-bought or homemade)

  • 1 egg, beaten (for egg wash)

Ingredients for homemade chicken pot pie arranged on a rustic wooden counter — shredded chicken, colorful vegetables, butter, milk, pie dough, and herbs — in warm natural light, evoking a cozy home-cooked feel.

Instructions

Step 1 — Prepare the filling

1. In a large skillet, melt butter over medium heat.

2. Add carrots, celery, and potatoes. Cook for 5–7 minutes until softened.

3. Stir in flour and cook for 1–2 minutes to remove the raw flour taste.

Step 2 — Make the creamy sauce

4. Slowly whisk in chicken broth and milk.

5. Add salt, pepper, and thyme. Simmer until thickened (about 5 minutes).

6. Stir in cooked chicken and peas. Remove from heat.

Close-up view of a skillet filled with creamy chicken pot pie filling made with tender chicken, peas, carrots, and a rich, golden sauce, freshly cooked on the stove.

Step 3 — Assemble the pie

7. Preheat oven to 425°F (220°C).

8. Place one pie crust into a 9-inch pie dish.

9. Spoon the filling into the crust.

10. Cover with the second crust, trim excess, and crimp edges.

11. Cut small slits in the top for steam to escape. Brush with egg wash.

Step 4 — Bake

12. Bake for 30–35 minutes, until the crust is golden brown.

13. Let rest for 10 minutes before slicing and serving.

A golden-brown chicken pot pie on a wooden table, with one slice removed to reveal the creamy filling of chicken, carrots, peas, and potatoes, bathed in warm natural light.

Tips for the Best Chicken Pot Pie

  • Use rotisserie chicken for a quick shortcut.

  • For extra flavor, add a pinch of garlic powder to the sauce.

  • Make mini pot pies in ramekins for individual servings.

Storage & Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheat in the oven at 350°F (175°C) until warmed through to keep the crust flaky.

FAQs

Q: Can I freeze chicken pot pie?
A: Yes! Assemble but don’t bake, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 15 extra minutes to the cook time.

Q: Can I make it with puff pastry?
A: Absolutely — puff pastry makes a lighter, flakier top crust.

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