Chicken Pot Pie

This easy chicken pot pie recipe makes my favorite pot pie for a reason: The buttery, flaky homemade crust is a crisp delight, and the creamy filling made with tender chicken, heavy cream, and vegetables is so easy to adapt to suit what you have on hand! I also cross-tested this recipe using two different topping options, as well as other ways you can bake it (in a cast-iron skillet, casserole dish, or as individual pot pies!). There are so many ways to bake up this iconic pie. And no matter how you cook it, my homemade chicken pot pie recipe is the warm comfort food you need on chilly evenings!

A reader, Nicola, says: “This pie was delicious and the crust- fantastic! A wonderful taste but most importantly no soggy bottom whatsoever (I’m English so that shame would be too much). I will make this over and over again. PS I added mushrooms as well. Thank you!” ★★★★★

Key Ingredients & Substitutions

These are the main ingredients you need to make homemade chicken pot pie. You can find the full list of ingredients and measurements in the recipe card below.

Vegetables — to build flavor from the get-go, you’ll start by preparing a mirepoix with onion, carrots, and celery, plus some added garlic, because I love garlic! All of these are cooked in melted butter to tenderize and flavor them.

Flour — all-purpose flour will help the filling thicken up by cooking it with milk to make a roux. This is the foundation of the creamy sauce that all of the filling ingredients are folded into. Without the added thickening power of the roux, the pot pie filling would be soup and leak out of the crust.

Broth — chicken broth adds moisture to the chicken pot pie filling so it doesn’t become dry as the pie bakes in the oven. It also deeply flavors the filling! If you don’t have broth, you can also use chicken stock.

Cream — I love the richness that warm heavy cream adds to the filling for the ultimate chicken pot pie. If you want a slightly lighter filling, you can use whole milk instead.

Cooked chicken — I like to use rotisserie chicken for convenience, but you can use any kind of cooked chicken breast or thigh. Remove any skin before shredding the chicken and adding it to the filling. My Instant Pot shredded chicken also works well for this recipe, as well as leftover chicken in your refrigerator.

Pie crust — you can use homemade or grocery store-bought pie crust. For store-bought, you’ll need two rolled-out pie crusts or 1 (14-ounce/399g) package. If you make my pie crust recipe, it yields two 9-inch crusts.

How Do I Prevent A Soggy Crust?

This is the most common concern I encounter from readers when making pies generally, but more specifically, savory pies with wet or precooked fillings. These are my main tips for avoiding a soggy bottom:

• Let the filling cool for 20 minutes before adding it to the crust. A piping hot filling will melt the butter in the crust before it gets to the oven, and that can lead to a soggy bottom instead of a firm, flaky one.
• If you’re using a ceramic or glass pie dish, I recommend positioning your oven rack in the bottom third of the oven. Heat concentrates at the bottom of the oven, and since those materials insulate better than metal, the extra heat can help the bottom crust brown better, preventing sogginess.
• Don’t be afraid of a brown crust! It should be a nice, deep golden brown color. A pale crust is going to be underbaked, and therefore soggy and doughy instead of crisp and flaky.

How Do I Tell When The Pie Is Done?

Visual cues are very helpful— looking for a deeply golden crust and little bits of the filling bubbling up through the steam vents in the top crust. However, using an instant-read thermometer is the most accurate way to check if the chicken pot pie has finished baking. Insert it in a few spots at the center and ensure the temperature reads 165°F. (I usually slip the thermometer prop into one of the steam vents to avoid poking an extra hole in the top crust.)

Can I Make This Ahead Of Time?

Yes! You can make the components ahead of time to assemble and bake the next day, or freeze the whole pot pie. Here’s how:

Make-ahead: If you are making pie dough from scratch, you can make it up to 3 days ahead of time, or you can make it several months in advance and freeze it. My homemade pie dough freezes well for up to 6 months! The chicken pot pie filling can be made a day ahead of time and stored in the fridge in an airtight container. Assemble the pot pie when you’re ready and bake as directed.

Freezing: You can freeze this chicken pot pie recipe, baked or unbaked. Wrap it up well with plastic wrap and then aluminum foil, and freeze for 2 to 3 months. Allow it to thaw overnight in the fridge, and if unbaked, bake as directed in the recipes. To rewarm a baked pot pie, place it in the oven at 350°F until the internal temperature reaches 160°F.

Pro Tips For Making The Best Chicken Pot Pie

Easier, single-crust variation: You can bake this pot pie filling with only a top crust to make this even easier for weeknight dinners. Make the filling right in a 9- or 10-inch ovenproof or cast-iron skillet, or transfer the filling to a deep pie dish. Cover it with a single crust and roll it into an 11-inch circle. Trim the edges of the crust to fit inside the skillet or baking dish, and bake as directed.

Use the excess pie dough trimmings for decorations. You can cut out cute shapes and arrange them on top of the pie before baking for a special finishing touch.
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For a shiny golden crust, swap the heavy cream for an egg wash. This is more about aesthetics than flavor, but it’s easy to do! Beat one whole egg with 1 teaspoon of water or cream and brush it onto the crust. The pot pie will bake up with a deeper brown crust that has a shiny finish.

If the edges of the pie crust are browning quickly, shield them with foil. This will prevent the crust from burning if the filling still has a lot of time left. Cut long strips of foil and press them around the edge of the pie, covering around and just over the edge of the crust, leaving the top center of the pie exposed.

How To Make Chicken Pot Pie

Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making chicken pot pie from scratch. You can find the full set of instructions in the recipe card below.

1. Melt the butter in a large skillet and add the vegetables and garlic. Cook until the veggies become tender and the garlic is very fragrant. (Don’t brown the vegetables.)

2. Add the flour and stir it constantly for 2 minutes to make a roux, which will thicken the pie filling.

3. Continue stirring while slowly pouring in the warm broth. (Using warm broth and slowly pouring it in will help prevent large clumps of flour from forming in the sauce.)

4. Then stir in the heavy cream, followed by the fresh thyme, salt, and pepper. Simmer for just a few minutes, until the mixture has thickened.

5. Add the cooked chicken and peas and stir before removing them from the heat. Allow the chicken pot pie filling to cool for 20 minutes (this is a must to avoid a soggy bottom crust!).

6. Roll out one pie crust into a 12-inch circle. Place it in a deep 9-inch pie pan and press it into the pan and up the sides. Allow excess to hang over. Spoon in the pot pie filling and spread it into an even layer.

7. Roll the other crust into an 11-inch circle and place the top crust on top of the filling. Trim the excess to just 1 inch of overhang.

8. Crimp the edges, brush the pie crust with heavy cream to help it become perfectly golden, and use a sharp knife to cut a few small slits in the top of the crust so steam can escape easily. Place the pie dish on a rimmed baking sheet, then bake at 425°F for 20 minutes. Reduce the heat to 350°F and continue baking for about 40 minutes. Allow the chicken pot pie recipe to cool for 20 minutes so the filling sets properly before slicing.

5 from 57 votes

Chicken Pot Pie Recipe

My easy Chicken Pot Pie recipe has a creamy chicken filling baked in a crisp and flaky double pie crust. It’s make-ahead and freezer-friendly!

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Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 40 minutes minutes

Total Time 2 hours hours

Servings 6 to 8 servings (one 9-inch pie)

Calories 584kcal

Author John Kanell

Video

Equipment

• ▢
  9 inch pie dish

Ingredients

• ▢ ¼ cup unsalted butter (56g)
• ▢ 1 cup chopped yellow onion (about ½ onion) (120g)
• ▢ 1 cup thinly sliced carrots (about 2 carrots) (100g)
• ▢ ½ cup chopped celery (about 1 stalk) (50g)
• ▢ 3 garlic cloves minced
• ▢ ⅓ cup all-purpose flour (40g)
• ▢ 1¾ cup chicken broth warm (420mL)
• ▢ ½ cup heavy cream warm (120mL)
• ▢ 2 teaspoons chopped fresh thyme
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 3 cups cooked, shredded chicken (400g)
• ▢ 1 cup frozen green peas (170g)
• ▢ Heavy cream for brushing
• ▢ 2 pie crusts homemade or store-bought

Instructions

• In a large skillet, melt the butter over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the carrots start to soften, stirring frequently.
• Stir in the flour. Cook, stirring constantly, for 2 minutes.
• While stirring, slowly pour in the warm broth and heavy cream. Stir in the thyme, salt, and pepper. Reduce the heat to low and bring to a simmer. Cook just until the sauce is thickened, about 5 minutes.
• Stir in the chicken and peas. Remove from the heat and transfer the filling into a bowl to cool for 20 minutes.
• Meanwhile, preheat the oven to 425°F.
• On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie pan, pressing into the pan and up the sides, letting the excess hang over the edge. Add the cooled filling and spread it into an even layer.
• Roll out the remaining pie crust into an 11-inch circle and place it on top of the filling. Trim the excess of both pie crusts within 1 inch of the edge of the pie plate. Tuck the excess under itself and crimp the edges as desired. Brush the pie crust with heavy cream. Cut a few slits in the top of the crust to vent steam. Place the pot pie on a rimmed baking sheet.
• Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 40 minutes.
• Let the pie cool for 20 minutes before serving. Sprinkle with flaked salt and pepper and garnish with thyme, if desired, before slicing.

Notes

• Let the pot pie cool slightly before cutting into it. If you slice it straight out of the oven, the creamy sauce will be too runny, and your filling will spill out. Because the pie is so thick and has a top crust, it holds heat well and stays warm for about 45 minutes, giving you plenty of time to let it rest and still serve it while it’s hot.

Nutrition

Calories: 584kcal | Carbohydrates: 43g | Protein: 25g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 957mg | Potassium: 457mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4378IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 3mg

*Nutrition Disclaimer

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How To Store And Reheat Leftovers

Once cooled completely, wrap the pie tightly with aluminum foil and refrigerate for up to 4 days. To reheat, set it out at room temperature for about 30 minutes to avoid your pie dish cracking in the hot oven due to the sudden temperature change. Meanwhile, preheat the oven to 350°F. Loosely tent the pie with foil and pop the covered pie in the oven, allowing it to reheat for about 30 minutes or until an instant-read thermometer registers 160°F.

Try A Different Topping

You can skip the pie crust and top the filling with a sheet of puff pastry or 8 to 10 store-bought or homemade buttermilk biscuits. To do so, place the filling in a 2-quart baking dish and choose your topping.

If using puff pastry, roll it out to the diameter of your dish, place it on top of the filling, and trim the edges if you like, or let them hang off the sides of the dish. For biscuits, arrange 8 to 10 biscuits over the filling, leaving about ½-inch of space between each. Brush the top of the puff pastry or each biscuit with the heavy cream.

Bake at 400°F for about 25 minutes, or until the puff pastry or biscuits are golden brown, and the pot pie filling is bubbling. Let it rest for 5 to 10 minutes before serving.

How To Make Mini Pot Pies

For individual chicken pot pies, divide the filling between six 8-ounce ramekins. Top each one with one biscuit or cut puff pastry to fit on top of the filling. Bake at 400°F for 20 minutes or until the topping is golden brown and the pot pie filling is bubbling. Let the pot pies rest for 5 to 10 minutes before serving.

More Main Dish Recipes To Try

Try one of these comforting recipes next!

Similar to this chicken pot pie recipe, turkey pot pie is an excellent way to use up leftover turkey from Thanksgiving!

Creamy chicken tetrazzini is a cozy casserole made with chicken, pasta, and veggies baked in a luxurious bechamel sauce.

My beyond-easy homemade chili recipe only needs about 25 minutes of active cooking time! This crave-able dish is the ultimate comfort food for chilly evenings.

Moist, juicy meatloaf with an easy, glossy glaze is always a hit. Serve it with your favorite side, like green beans, and turn leftovers into a sandwich!

French onion chicken is a twist on the popular soup. Load tender chicken breasts with caramelized onions and melty cheese for a delicious crowd-pleasing dinner.

If you’ve tried this chicken pot pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!