Easy Homemade Chicken Pot Pie with a flaky crust, a hearty mix of chicken and vegetables, and a creamy comforting sauce! This Chicken Pot Pie recipe is easy to prepare and a delicious and cozy meal the whole family will always love!
This chicken pot pie is so cozy and comforting. For more comfort food recipes try my Creamy Tortellini Soup with Chicken, Chicken Mushroom Soup or my Slow Cooker Creamy Southwest Chicken Soup.
This post has been updated since its original publish date in December 2020.
Jump to:
I’m not sure there is any meal more comforting and cozy than a pot pie.
Growing up we had those little store-bought personal pot pies at the ready in the freezer. I would always burn my tongue eating them because I couldn’t wait to scarf them down.
Fast forward many years later and now I’m making my own. And they are soooo much more delicious!!
You know what I’m talking about – right!?
With some shredded chicken veggies, chicken stock, white wine, a pie crust, and seasonings… you’ve got a one-pan amazing meal 10 times better than anything you could buy at the store.
Why You'll Love This Homemade Chicken Pot Pie
Make ahead of time: This homemade chicken pot pie recipe can be made ahead of time and stored in the refrigerator or freezer! You can even make the filling the day before, refrigerate it, then add it to the pie crust the next day.
Full of veggies and protein: This pot pie recipe is loaded with 11/2 pounds of shredded chicken, plus a good amount of carrots, peas, and onions.
Ultimate comfort food: The creamy chicken pot pie filling and buttery crust make this the ultimate comfort food.
Flaky pie crust: A perfect flaky pie crust cooked to golden brown.
Best Tips For Making Homemade Chicken Pot Pie
- Use frozen veggies: Cut back on time (and money) and use frozen veggies. Delicious food doesn't need to break that bank.
- Don't forget the flour: Flour is a pivotal ingredient used in a roux to thicken the creamy filling.
- Broth and milk: Use high quality chicken broth and milk to create that rich creamy filling.
- Use leftover or prepcooked storebought chicken: Making a pot pie is a great way to use any leftover rotisserie chicken. Or hit the easy button and buy a precooked roaster chicken just for this recipe. And of course you can always take the extra step and cook your own in the oven or try my instant pot chicken.
- Avoid Overfilling: Don’t overfill the pie to prevent the filling from bubbling over. Leave a little space at the top
- Pie crust dough: Homemade crust is amazing, but store-bought crust can save time and still taste great. For a flaky crust, keep your butter and water very cold.
- Venting and sealing: Cut slits on the top crust to allow steam to escape, preventing a soggy crust. Be sure to pinch and seal the crust along the edges of the pie dish so no filling bubbles out.
- Brush the top of the crust: Always brush the top of your pie crust with beaten egg to get that desired flaky brown crust.
- Allow time to rest. Allow the pie to rest for 10-15 minutes after baking. This will allow the filling to set and the slicing to be easier.
Ingredients
- Veggies: There's chopped carrots and onion and frozen peas for the vegetable filling. You can also add mushrooms, potatoes, or leeks for extra flavor.
- Fresh herbs: Fresh thyme and parsley add bright earthy and peppery flavors to the pie.
- All purpose flour: Flour is used to create a roux which helps thicken the creamy sauce.
- Chicken stock: Chicken stock is used to add liquid and rich flavor that enhances the filling.
- White wine: Wine provides acidity which balances out the rich, savory flavors of the milk and chicken stock. (I like to use Chardonnay but you can use cooking wine or more chicken stock if preferred.)
- Milk: Milk adds creaminess to the filling and helps bind all the ingredients together. You can use half and half, heavy cream or almond or coconut milk.
- Cooked chicken: Use a storeboght rotisserie chicken, leftover chicken from a whole chicken or shredded skinless chicken breasts.
- Pie crusts: Homemade pie crust and if this is your first time, store-bought pie crust works just as well.
Can we talk about how this chicken pot pie recipe comes together...
How do you make chicken pot pie:
Heat olive oil in a large saucepan over medium heat.
Add the carrots and onions, thyme, parsley, salt, and pepper, and cook, then add garlic and cook for 1 more minute.
Add the flour, and continue to cook, stirring for 1 minute.
Gradually add chicken stock and white wine, stirring until smooth.
Cook, stirring occasionally until the mixture comes to a simmer and thickens.
Add in milk (or half-and-half for a creamier, richer texture) and grated Parmesan cheese, then stir for another minute.
Add the peas...
... and the shredded chicken.
Cook for 2-3 more minutes, then remove from heat and allow it to cool for 15 minutes.
Place the uncooked bottom crust in a pie dish.
Add the pot pie mixture.
Press out the top crust ½-1 inches wider than the pie dish, and place it on top of the chicken pot pie mixture. Fold the edges under the bottom crust and pinch the two crusts together with the index fingers from both hands all the way around the pie.
Make a few slits in the top of the crust and brush with the egg wash.
Bake for 30-40 minutes, adding foil to the top after 20 minutes to keep it from burning or browning too much. The bottom crust should be golden as well as the top crust when it’s finished baking.
An option for my lower carb followers: you can skip the bottom crust and just top the chicken pot pie off with one on the top.
This is an easy way to lower carbs but still enjoy this delicious meal.
How to Store and Freeze
You can store the cooked chicken pot pie in the refrigerator for up to 3-4 days. Be sure to securely wrap the pie dish in plastic wrap.
You can also freeze your homemade pot pie. Pot pies are a great meal to make ahead of time.
It's best to freeze the pies before baking, though. Assemble the pie as usual, allow the filling to cool and lay on your pie crust. Wrap the unbaked pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, you can use a freezer-safe, airtight container. Be sure to label and date the pie and freeze for 2-3 months.
How to Reheat
To reheat the pot pie, if the pie is in a glass or ceramic dish - remove it from the fridge and let it sit on the counter for 30-60 minutes before putting it in the preheated oven. This allows the dish and food to come closer to room temperature before heating and prevents the dish from shattering in the oven. (If the pan is metal you can reheat it cold, straight from the fridge.)
Next, unwrap the pie and cover with it with foil. Place in a preheated oven at 375°F for 20-25 minutes. If you're just reheating a slice, bake for 10-15 minutes.
You can also use the microwave to reheat but the crust will be soft, not crispy.
To bake uncooked pot pie from frozen - you can either defrost the chicken pot pie overnight in the fridge or bake from frozen - but ONLY bake from frozen if the pot pie is in a metal pan. Glass or ceramic dishes will shatter when frozen and placed in a hot oven.
Preheat the oven to 375°F. Bake the pie covered with foil for about 60-75 minutes. Remove the foil during the last 15-20 minutes to allow the crust to brown.
FAQ'S
Can I use store bought pie crusts for this recipe? There are so many reasons this recipe is so great, the amazing flavor of the filling and because of the time-saving swaps that make this one an easy weeknight dinner. If you're a pie crust wizard then by all means make your own. You get all kinds of baking respect from me! I only have 1 pie crust that works for me. I use it for all my sweet pie desserts and my savory galettes and pot pies.
Can I make the filling ahead of time? The filling can be made up to two days in advance and stored in an airtight container in the refrigerator. When ready to assemble, reheat the filling gently on the stove if needed.
Can I use a rotisserie chicken for the pot pie recipe? So, yes! If you want to save some time and skip cooking the chicken, you can always use a cooked rotisserie chicken. Just pull the chicken off the bone and add it as the recipe specifies.
How do I know when the pot pie is done? The pie crust will reach a perfect golden brown color, the filling should be bubbling and have reached an internal temperature of 165°F.
And there you have it my friend… a chicken pot pie recipe with a flaky crust, a hearty mix of chicken and vegetables, and a creamy comforting sauce!
Enjoy!
More Cozy Pot Pie Recipes You'll Love:
Easy Homemade Chicken Pot Pie
Easy Homemade Chicken Pot Pie with a flaky crust, a hearty mix of chicken and vegetables and a creamy comforting sauce!
Ingredients
- 2 tablespoons olive oil
- 3 large carrots, sliced ¼ inch thick
- 1 large onion, finely chopped
- 2 tablespoons fresh thyme leaves
- 3 tablespoons fresh chopped parsley
- 1½ teaspoons salt
- 1 teaspoon pepper
- 3 cloves minced garlic
- ⅓ cup of flour
- 1½ cups chicken stock
- ½ cup white wine (I used a chardonnay)
- ½ cup milk (or half and half for a richer, creamier pie)
- 3 tablespoons grated Parmesan cheese
- 1½ pounds chicken meat, cooked and pulled
- 2 cups (aka 15 ounces) frozen peas, thawed
- 2 pie crusts (homemade or store bought)
- 1 egg white with ½ teaspoon water beaten and brushed on crust before goes into oven
Instructions
- Preheat oven to 400 degrees.
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add carrots and onions, thyme, parsley, salt and pepper, and cook for 10 minutes. Add garlic and cook for 1 more minute. Add flour, and cook, stirring, 1 minute.
- Gradually add chicken stock and white wine, stirring until smooth. Cook 5 minutes, stirring occasionally, until mixture comes to a simmer and thickens. Add in milk (or half and half) and Parmesan cheese, then stir for 1 more minute.
- Stir in chicken and peas then cook 2-3 more minutes. Allow mixture to sit off the heat for 10-15 minutes.
- Place bottom crust in pie dish. Add pot pie mixture. Press out the top crust ½-1 inches more than the pie dish and place on top of the chicken pot pie mixture. Fold the edges under the bottom crust and pinch the two crust together with the index fingers from both hands, all the way around the pie. Make a few slits in the top crust, then brush with the egg wash.
- Bake for 30-40 minutes. At 20 minutes of cooking place a piece of tin foil over the top of the crust to keep it from burning or browning too much. When finished, the bottom crust should be golden as well as the top crust.
Notes
- For a "lower" carb option, you can skip the bottom crust and just top the chicken pot pie off with one on the top. This is an easy way to lower carbs but still enjoy this delicious meal.
- If you'd prefer you can swap out the white wine with additional chicken stock.
Nutrition Information
Yield
8Serving Size
⅛ of the pieAmount Per Serving Calories 531Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 80mgSodium 781mgCarbohydrates 45gFiber 5gSugar 6gProtein 34g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Leave a Reply