Nothing beats a warm, flaky homemade chicken pot pie for comfort food. This easy recipe has a thick, creamy chicken filling topped with a golden crust. Why go out to eat when you can make a cozy meal at home?
If you love making restaurant food at home, try my broccoli cheese soup and crockpot chicken and dumplings.
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There are certain foods I can't resist, and chicken pot pie is one of them. Whenever I see it on a diner menu, I order it. That thick creamy filling paired with a buttery, flaky crust is my idea of pure comfort food!
I finally decided to make a homemade chicken pot pie in my kitchen. I couldn't believe how easy it was! In under 30 minutes, I had cooked the filling, assembled the pie, and had it in the oven.
When I pulled the dinner from the oven, the crust was perfectly golden and the chicken filling was bubbling through the edges. After one bite, I wondered why I had waited so long to make chicken pot pie at home.
Why You'll Love This Easy Chicken Pot Pie Recipe
If you love warm, cozy food, give this homemade recipe a try. You'll never go back to store-bought pot pies again.
- Uses simple ingredients. No fancy shopping list here, just basic ingredients that come together for a delicious home-cooked meal.
- Ready to bake in 30 minutes. This recipe comes together quickly. It's perfect for nights when you want a homemade dinner without spending hours in the kitchen.
- Family-friendly. Everyone at your table will love it, and you will love how easy it is to make and clean up.
- Perfect for Thanksgiving leftovers. Swap the chicken in the recipe for chopped or shredded turkey.
Ingredients You'll Need
Scroll down to the printable recipe card for the full ingredient amounts and recipe details. For now, here are some notes on what you need.
- Chicken: You can use cooked chicken breasts or buy a rotisserie chicken from Sam's or Costco.
- Butter: Adds a rich flavor to the sauteed veggies.
- Veggies: For this recipe, I used fresh onions and celery plus a bag of frozen vegetables. I usually grab the bag with the peas, carrots, and green beans.
- Chicken Stock and Milk: These are the liquids needed to make a basic roux.
- All Purpose Flour: Used to thicken the liquid into a creamy sauce.
- Seasonings: Salt, pepper, and poultry seasoning give it flavor.
- Pie Crust: I use a box of Pillsbury refrigerated pie crusts to save time. You can make a homemade pie crust if you prefer that.
Use your Thanksgiving turkey leftovers to make a homemade turkey pot pie with a stuffing crust.
How To Make Chicken Pot Pie
Making chicken pot pie from scratch is much easier than it looks. One bite of the flaky crust and rich filling, and you'll never buy frozen ones again.
- In a large saucepan, saute diced onions and celery in butter until slightly soft. Stir in the flour, then cook for another minute.
- Whisk in the broth and milk. Continue to stir until it thickens.
- Stir in the seasonings, chicken, and thawed veggies.
- Place the bottom crust in a pie plate, letting the excess dough hang over the edges. Pour the hot filling into the crust, then cover the filling with more dough. Fold the edges of both crusts under and crimp the edges.
- Brush the top of the dough with an egg wash, then cut small slits in the top. Bake until golden brown and bubbly.
What To Serve With Chicken Pot Pie
Pot pie is quite hearty and rich on its own, but you can serve it with a side salad or roasted veggies.
We also like to enjoy a loaf of garlic bread and a pan of Bisquick blueberry cobbler with homemade vanilla ice cream for the ultimate comfort-food dinner.
BruCrew Tips
- Thicken the filling first. Cook the ingredients on the stovetop before adding them to the crust.
- Use rotisserie chicken. The shredded chicken saves time and adds good flavor to the filling.
- Make it ahead. Prepare the filling the day before and refrigerate it. Just assemble and bake when you are ready to eat.
- Don't skip the egg wash! It gives it the best golden and shiny top.
- Use a sheet pan. Place the pie on the pan while it bakes to catch any drips.
- Let it cool slightly. Allow the pie to cool for at least 15 minutes before cutting, so the filling can set up.
Pot Pie Variations
- Swap chicken for leftover turkey.
- Skip the bottom crust and add store-bought puff pastry on top for an extra flaky finish.
- Make individual chicken pot pies in ramekins or muffin tins.
- Fill a baking dish with the chicken mixture and top it with biscuits instead of a pie crust.
Storing and Freezing
Chicken pot pie makes fantastic leftovers! It's also a great freezer meal for busy nights.
- In the Refrigerator: Store leftovers in an airtight container for 3-4 days.
- In the Freezer: Wrap slices or the entire cooled pot pie in plastic wrap, then place in a freezer-safe container or bag. Freeze for 2-3 months. Thaw before reheating.
- To Reheat: Place slices on a microwave plate and heat for 1-2 minutes. You can also warm slices in the oven or air fryer to keep the crust crisp.
- Freezer Meal: Place the pie crust in a metal pie plate and fill it with the cooled filling. Add the top crust, then wrap well. Freeze the unbaked pie for 1-2 months. To bake the pie from frozen, bake for 30 minutes, then loosely tent with foil and bake another 20-30 minutes or until bubbling.
More Comfort Food Meals
- Creamy Tomato Soup with Grilled Cheese
- Skillet Ravioli Lasagna
- Creamy Homemade Mac and Cheese
- Chicken Noodle Soup
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Recipe
Chicken Pot Pie Recipe
Nothing beats a warm, flaky homemade chicken pot pie for comfort food. This easy recipe has a thick, creamy chicken filling topped with a golden crust. Why go out to eat when you can make a cozy meal at home?
Ingredients
- 1 box refrigerated pie crusts
- ¼ cup unsalted butter
- ½ cup diced onion
- 1 cup diced celery
- 1 tablespoon minced garlic
- ⅓ cup all purpose flour
- 1 cup chicken stock
- ¾ cup half and half (or milk)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons poultry seasoning
- 1 pound chopped cooked chicken
- 1 - 12 ounce bag frozen mixed vegetables, thawed
- 1 large egg
- 1 tablespoon milk
Instructions
Notes
- Thicken the filling first. Cook the ingredients on the stovetop before adding them to the crust.
- Use rotisserie chicken. The shredded chicken saves time and adds good flavor to the filling.
- Make it ahead. Prepare the filling the day before and refrigerate it. Just assemble and bake when you are ready to eat.
- Don't skip the egg wash! It gives it the best golden and shiny top.
- Use a sheet pan. Place the pie on the pan while it bakes to catch any drips.
- Let it cool slightly. Allow the pie to cool for at least 15 minutes before cutting, so the filling can set up.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 520Total Fat: 30gSaturated Fat: 13gUnsaturated Fat: 17gCholesterol: 172mgSodium: 1046mgCarbohydrates: 27gFiber: 3gSugar: 7gProtein: 33g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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