This Chicken Pot Pie Recipe is the ultimate creamy comfort food made entirely from scratch, or with your favorite store-bought pie crust. Filled with creamy chicken and tender vegetables, learn how to make this classic chicken pot pie with my easy-to-follow step-by-step instructions below.
Homemade Chicken Pot Pie
My dad always kept a well-stocked freezer full of Marie Callender’s Chicken Pot Pies. You see, he loved collecting coupons. It was, along with American football or going to the movies, his weekend thing.
Anyway, chicken pot pies were one of his favorites. So whenever he’d find a prized Marie Callender’s coupon in the Sunday newspaper, he’d practically wipe the place out.
Today, this post is for him. It’s his birthday. He’s also in the hospital fighting for his life because of COVID.
When he gets out- because he will – I will make him as many chicken pot pies as he wants. Or maybe I’ll just buy him a freezer and fill it with his favorite Marie Callender’s mini ones.
Homemade Pie Crust
The most important part of a chicken pot pie? A flaky, buttery, golden double crust.
Of course, yes, this recipe will work (and still taste wonderful) with a store-bought crust, but I highly recommend giving this homemade all-butter pie crust a chance.
Made with super simple ingredients, it’s sturdy on the bottom, flakey on top, and can be made days in advance. Plus, there’s no need to pre-bake this crust. Once it has been rolled out and added to your pie pan, simply add the creamy chicken mixture, top with the second rolled-out crust, and bake.
Prepare the homemade pie crust,
- Add the salt, flour, and butter to a food processor. Pulse just until the dough comes together.
- Remove the dough from the food processor and form it into a ball. Then divide it in half.
- Form each half into a 1-inch thick disc, wrap in plastic wrap and refrigerate for two hours.
- Unwrap the chilled discs and roll them into 11-inch diameter circles.
- Place one of the rolled out discs into a 9-inch pie pan. Set the other aside.
How to Make Homemade Chicken Pot Pie
- Prepare pie crust and allow it to chill in the refrigerator for at least 2 hours.
- Preheat the oven to 425 degrees F.
- Blanch the carrots and celery, drain, and set aside.
- Prepare the gravy by softening the onion in butter, adding the garlic at the end. Add the flour, salt, and pepper and whisk in the chicken stock and milk or heavy cream.
- Combine the gravy with the blanched carrots and celery, frozen peas and corn, and shredded chicken.
- Fill the crust-lined pie dish with your prepared chicken and veggie filling. Cover with your second rolled-out pie crust. Seal and crimp the edges and cut several slits in the top crust.
- Brush with beaten egg.
- Bake until golden brown.
Storing and Reheating
This chicken pot pie recipe reheats beautifully! Keep any leftovers stored in an airtight container and in the refrigerator for up to 4-5 days. To reheat, simply place a slice or two on a microwave-safe plate and microwave until heated through.
It is also perfect for freezing!
Cover the prepared pot pie with foil and freeze for up to two months. To bake from frozen, remove from the freezer 30 minutes before baking (thawing is not necessary). Bake, covered with foil, for 25 minutes at 425 degrees F. then remove the foil and bake as directed, approximately 35-40 minutes.
Recipe Notes and Frequently Asked Questions
Can I use turkey instead of chicken?
Pot pies are fantastic with so many different kinds of meat! Try it with leftover roast turkey, diced ham, bacon, or even chunks of lamb or beef.
Can I use something other than pie crust?
If you prefer not to make your pot pie with pie crust, puff pastry is a great alternative.
Can I use skim milk?
I do not recommend using skim milk as it will cause the gravy to be too thin. For best results, use whole milk, half-and-half, or heavy cream.
How to tell when a chicken pot pie is done?
The easiest way to check that your pie is done is by using an instant-read thermometer. The internal temperature should reach 165 degrees F.
How to prevent pie crust from burning?
If you have one available, cover your pot pie with a pie shield if it starts browning too soon. If you do not own a pie shield, make your own by cutting a 4″ circle in the center of a square of aluminum foil. Place it loosely over the pie.
Do you have any questions? Leave me a comment below and I’ll do my best to answer.
More creamy chicken recipes to try,
Have you tried making this delicious chicken pot pie recipe?
Tell me about it in the comments below! I always love to hear your thoughts.
Classic Chicken Pot Pie Recipe
For the pie crust
- 1 teaspoon salt
- 2¼ cup all-purpose flour
- 16 tablespoon butter
For the pie filling
- 1 cup carrots - diced
- ½ cup celery - diced
- ½ cup butter
- 1 cup onion - diced (about ½ a medium-sized onion)
- 3 cloves garlic - minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 1⅓ cup low-sodium chicken broth
- 1 cup milk - or cream or half-and-half
- 3 cups chicken - cooked and shredded
- ½ cup frozen peas
- ½ cup frozen corn
- 1 egg beaten - for egg wash (optional)
For the homemade pie crust
- Add all ingredients to a food processor and pulse just until the dough comes together.
- Transfer the pie dough to a floured work surface. Form a ball with the dough and divide it in half.
- Use your hands to form two, one inch thick discs. Wrap in plastic wrap and refrigerate for two hours.
- After the two hours have passed, unwrap the discs and transfer them to a lightly floured surface. Roll out the chilled discs into 11-inch diameter circles.
- Place one of the rolled out discs into a 9-inch pie pan and let the extra dough hang over the sides. Set the pie dish and the second circle of dough aside (preferably in the fridge). see notes
For the pie filling
- Preheat oven to 425 degrees F
- Bring 4 cups of water to boil. Sprinkle with a little salt and once boiling, add the carrots and celery. Blanch for 2-3 minutes, drain and set aside.
- In a large skillet, melt the butter over medium-high heat. Once melted, lower the temperature to medium heat. Add the onion and saute until tender and translucent. Add the garlic, sauteeing for 30 seconds, or until fragrant. Sprinkle with the flour, salt, and pepper, and mix to combine.
- Slowly pour in the chicken stock first, whisking consistently, followed by the milk (or cream). Stir constantly and allow the sauce to thicken, about 4-5 minutes, reducing the heat if needed to prevent burning. Once thickened, add the cooked chicken, frozen peas and corn, and the blanched carrots and celery. Mix to combine then remove from heat. Allow the creamy chicken mixture to cool slightly, about 5-10 minutes.
- Add the chicken mixture to the pie pan already lined with the bottom crust. Top with the second circle of dough. Press the overhang of the two crusts together and fold the edge of the crusts in half, creating a thicker crust edge. Flute/crimp the edges together and cut slits on the top crust which will allow steam to escape as your pie cooks. Optional - brush the top of the crust with the beaten egg.
- Bake for 35-40 minutes, or until crust is golden brown and the internal temperature of the pie is 165 ℉. Serve warm, and enjoy!
- If using store-bought crust, follow the brand's suggested instructions for thawing and chilling before use.
- For best results use whole milk, half-and-half, or heavy cream.
- Use leftover shredded chicken breast or thigh meat. Rotisserie chicken is great for this recipe.
- Have fun with the creamy filling, using what you have in the house or what you love. Add turkey instead of chicken, some diced potatoes (cooked until soft with the onions), and even mushrooms. Veggies really love this yummy recipe so don't forget to mix in your favorites.
- If you'd like, add a teaspoon or so of your favorite fresh herbs, such as rosemary, fresh thyme, parsley, or oregano.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)