This homemade chicken pot pie combines tender chicken and colorful vegetables in a creamy, savory gravy beneath a golden, flaky pastry crust. It is a satisfying family dinner and an excellent way to use leftover chicken.
Using prepared refrigerated pie crust keeps the recipe manageable while still creating the traditional double-crust appearance. The filling is cooked and thickened before assembly, preventing a watery pie and ensuring that every portion contains plenty of chicken and vegetables.
Serve chicken pot pie with a green salad or simple roasted vegetable. Because the filling already contains protein, vegetables, and pastry, the pie can also be served as a complete meal.
Why You’ll Love This Chicken Pot Pie
- Creamy chicken and vegetable filling.
- Flaky golden pastry.
- Uses cooked or rotisserie chicken.
- Suitable for family dinners.
- Can be assembled ahead.
- Freezer-friendly.
- Uses familiar ingredients.
- Excellent for leftover chicken.
- Comforting in colder weather.
- Easier than preparing pastry from scratch.
Ingredients You’ll Need
- 2 refrigerated pie crusts for a 9-inch pie.
- 5 tablespoons unsalted butter.
- 1 small yellow onion, finely chopped.
- 2 medium carrots, diced.
- 2 celery ribs, diced.
- 3 garlic cloves, minced.
- ⅓ cup all-purpose flour.
- 1¾ cups low-sodium chicken broth.
- ¾ cup whole milk.
- ½ cup heavy cream.
- ½ teaspoon dried thyme.
- ½ teaspoon poultry seasoning.
- ¾ teaspoon salt.
- ¼ teaspoon black pepper.
- 3 cups cooked chicken, diced or shredded.
- 1 cup frozen peas.
- 1 large egg.
- 1 tablespoon water.
Ingredient Notes
Chicken: Use roasted chicken breasts, chicken thighs, leftover roast chicken, or rotisserie chicken. Remove bones and skin before measuring.
Pie crust: A refrigerated crust saves time. Keep it chilled until assembly for a flakier result.
Vegetables: Cut the carrots and celery into small, evenly sized pieces so they soften properly.
Broth: Low-sodium broth gives you greater control over the seasoning.
Milk and cream: The combination produces a rich filling that remains pourable. Additional milk can replace the cream for a lighter pie.
Frozen peas: Add them without thawing during the final stage of preparing the filling.
How to Make Chicken Pot Pie
Step 1: Prepare the Oven
Preheat the oven to 400°F.
Place a rimmed baking sheet inside the oven. The hot sheet helps cook the bottom crust and catches any filling that bubbles over.
Step 2: Prepare the Bottom Crust
Fit one chilled pie crust into a 9-inch pie dish.
Press it gently against the base and sides without stretching it.
Refrigerate the crust while preparing the filling.
Step 3: Cook the Vegetables
Melt the butter in a large skillet or saucepan over medium heat.
Add the onion, carrots, and celery.
Cook for approximately 6–8 minutes, until the onion is soft and the carrots have begun to become tender.
Add the garlic and cook for 30 seconds.
Step 4: Make the Roux
Sprinkle the flour over the vegetables.
Cook for approximately one minute, stirring constantly.
The flour should coat the vegetables without becoming dark brown.
Step 5: Add the Broth and Dairy
Gradually pour in the chicken broth while whisking or stirring.
Add the milk and cream slowly.
Cook for approximately 4–6 minutes, stirring frequently, until the sauce thickens enough to coat a spoon.
Step 6: Finish the Filling
Add the thyme, poultry seasoning, salt, and black pepper.
Fold in the cooked chicken and frozen peas.
Simmer gently for approximately two minutes, then remove the pan from the heat.
Allow the filling to cool for 10–15 minutes. Extremely hot filling can soften the pastry before baking.
Step 7: Assemble the Pie
Spoon the filling into the chilled bottom crust.
Place the second pie crust over the filling.
Trim excessive pastry, then fold the top and bottom edges together. Crimp the edge with your fingers or a fork.
Cut several small vents in the top.
Step 8: Add the Egg Wash
Whisk the egg with one tablespoon of water.
Brush a thin, even layer over the top crust. Avoid allowing egg wash to collect around the edges.
Step 9: Bake
Place the pie on the preheated baking sheet.
Bake at 400°F for 20 minutes.
Reduce the temperature to 375°F and continue baking for approximately 25–35 minutes, until the pastry is deeply golden and the filling bubbles through the vents.
Cover the edges with foil if they darken too quickly.
Step 10: Rest and Serve
Allow the pie to rest for at least 15 minutes.
Resting thickens the filling and makes the slices easier to serve.
Tips for Perfect Chicken Pot Pie
Thicken the Filling Before Assembly
The sauce should coat the back of a spoon. A thin filling will not thicken sufficiently inside the pie.
Keep the Pastry Cold
Cold pastry holds its shape and produces flakier layers.
Cool the Filling Slightly
Allowing the filling to cool protects the bottom crust from melting before it reaches the oven.
Cut Steam Vents
Vents allow steam to escape and reduce the risk of the crust splitting unpredictably.
Bake Until Bubbling
A golden crust alone does not confirm that the center is thoroughly hot.
Rest Before Cutting
Cutting immediately can cause the creamy filling to run out.
Why Is My Chicken Pot Pie Watery?
Possible causes include:
- The flour was measured incorrectly.
- The filling was not simmered until thick.
- Frozen vegetables released excessive moisture.
- The pie was cut immediately after baking.
- Too much broth or milk was added.
- The filling did not become hot enough in the oven.
Recipe Variations
Chicken Pot Pie With Puff Pastry
Pour the filling into a baking dish and cover only the top with thawed puff pastry. Follow the pastry manufacturer’s baking guidance.
Turkey Pot Pie
Replace the chicken with cooked turkey.
Biscuit-Topped Chicken Pot Pie
Transfer the filling to a baking dish and arrange refrigerated or homemade biscuits over the surface.
Chicken Pot Pie Without Cream
Replace the cream with additional whole milk.
Vegetable Pot Pie
Replace the chicken with mushrooms, potatoes, green beans, and additional peas.
Make-Ahead Instructions
Prepare the filling up to two days ahead and refrigerate it in an airtight container.
Assemble the pie with cold filling shortly before baking.
Alternatively, assemble the complete unbaked pie up to one day ahead, cover it securely, and refrigerate. Add the egg wash immediately before baking.
Storage, Freezing, and Reheating
Refrigerate cooled leftovers for up to four days.
Reheat individual slices in a 350°F oven until thoroughly hot. The microwave is quicker but softens the crust.
Freeze an unbaked assembled pie for up to three months. Bake from frozen in a freezer-to-oven-safe metal pan, allowing additional time and checking that the center is thoroughly hot.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Remove the skin and bones before shredding the meat.
Should I cook the chicken first?
Yes. This recipe uses fully cooked chicken.
Can I use frozen vegetables?
Yes. A frozen peas-and-carrots blend works well. Add it during the final stage of preparing the filling.
How do I protect the crust edges?
Cover them loosely with strips of aluminum foil or a pie shield.
Can chicken pot pie be frozen?
Yes. Freeze it before or after baking for up to three months.
Chicken Pot Pie Recipe Card
Preparation time: 30 minutes
Cooking time: 50–55 minutes
Resting time: 15 minutes
Total time: Approximately 1 hour 40 minutes
Servings: 6–8
Course: Dinner
Cuisine: American
Method: Baking
Instructions
- Preheat the oven to 400°F with a baking sheet inside.
- Fit one crust into a 9-inch pie dish and refrigerate.
- Cook the onion, carrots, and celery in butter.
- Add the garlic and cook for 30 seconds.
- Stir in the flour and cook for one minute.
- Gradually add the broth, milk, and cream.
- Cook until the sauce thickens.
- Add the seasonings, chicken, and peas.
- Cool the filling for 10–15 minutes.
- Spoon it into the bottom crust.
- Add and crimp the top crust.
- Cut steam vents.
- Brush with egg wash.
- Bake for 20 minutes at 400°F.
- Reduce the oven to 375°F and bake for another 25–35 minutes.
- Rest for 15 minutes before serving.
Recipe Notes
- Use fully cooked chicken.
- Thicken the filling before assembly.
- Keep the pie crust cold.
- Protect the edges if they brown early.
- Test the complete recipe before confirming exact timing and yield.