I can never resist a golden, flaky crust hiding creamy chicken, tender veggies, and rich savory filling underneath. This homemade chicken pot pie is the kind of dinner that makes everyone race to the table.
I’m obsessed with this chicken pot pie because it delivers the stuff I actually want: a thick, savory filling, tender bites of cooked chicken, and a flaky pie crust that shatters just enough when I dig in. No sad, soupy middle.
No bland filling hiding under a pretty top. This is the kind of dinner I crave when I want something rich, creamy, and loaded without being fussy.
And the leftovers? Ridiculously good.
But honestly, I usually go back for another slice before it ever makes it to the fridge. Big flavor.
Golden crust. Zero regrets from me tonight again.
Ingredients
- Refrigerated pie crusts keep things easy, flaky, and weeknight-friendly.
- Cooked chicken makes it hearty, cozy, and totally dinner-worthy.
- Butter brings that rich, classic pot pie comfort.
- Olive oil helps the veggies soften without feeling too heavy.
- Onion adds sweet, savory flavor right from the start.
- Carrots bring color, a little sweetness, and actual veggie points.
- Celery adds that soft crunch and old-school homemade taste.
- Flour thickens the filling so it’s creamy, not soupy.
- Chicken broth gives the sauce real depth and cozy flavor.
- Whole milk makes everything creamy without going overboard.
- Frozen peas add pops of sweetness and zero extra fuss.
- Salt wakes everything up, because bland pot pie is sad.
- Black pepper gives a tiny kick that balances the creamy filling.
- Thyme tastes earthy and warm, basically like comfort food seasoning.
- Plus, parsley keeps the whole pie tasting fresh and bright.
Ingredient Quantities
- 2 (9 inch) refrigerated pie crusts
- 3 cups cooked chicken, diced or shredded
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 1/3 cup all purpose flour
- 2 cups low sodium chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 large egg, beaten with 1 tablespoon water for egg wash
How to Make this
1. Preheat oven to 400 degrees F and unwrap the 2 refrigerated 9 inch pie crusts; press one crust into a 9 inch pie plate and set aside.
2. In a large skillet, melt 3 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat. Add 1 diced medium yellow onion, 2 peeled and diced medium carrots, and 2 diced stalks celery and cook until softened, about 6 to 8 minutes.
3. Sprinkle 1/3 cup all purpose flour over the vegetables and cook, stirring, 1 to 2 minutes to remove raw flour taste.
4. Gradually whisk in 2 cups low sodium chicken broth and 1 cup whole milk, bringing the mixture to a simmer until it thickens into a smooth gravy.
5. Stir in 3 cups cooked diced or shredded chicken, 1 cup frozen peas, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, and 2 tablespoons chopped fresh parsley; heat through and adjust seasoning.
6. Remove the filling from heat and let it cool for 5 minutes so it is not piping hot when assembled.
7. Spoon the chicken and vegetable filling into the prepared bottom crust, then place the second pie crust over the top. Crimp or flute the edges to seal and trim excess dough, then cut vents in the top to allow steam to escape.
8. Brush the top crust with the beaten egg mixed with 1 tablespoon water for a glossy finish.
9. Bake on a rimmed baking sheet in the preheated oven 35 to 45 minutes until the crust is golden brown and the filling is bubbly.
10. Let the pot pie rest 10 to 15 minutes before slicing and serving to allow the filling to set.
Equipment Needed
1. Oven (preheated to 400 degrees F)
2. 9 inch pie plate
3. Large ovenproof skillet or sauté pan
4. Rimmed baking sheet
5. Cutting board and chef knife
6. Measuring cups and spoons
7. Whisk and wooden spoon or heatproof spatula
8. Pastry brush and small bowl for egg wash
FAQ
BEST Chicken Pot Pie Recipe Substitutions and Variations
- Refrigerated pie crusts: homemade pâte brisée, store bought puff pastry, refrigerated biscuit dough (for a rustic top and bottom)
- Whole milk: 2% milk thinned with 1 tablespoon butter per cup, half and half for richer filling, unsweetened almond or oat milk for dairy free (use slightly less to maintain thickness)
- All purpose flour: 1:1 gluten free flour blend, cornstarch for a lighter slurry (use half the amount), arrowroot starch as a clear thickener
- Low sodium chicken broth: regular chicken broth with less added salt, low sodium vegetable broth for vegetarian option, homemade broth concentrated and diluted to taste
Pro Tips
1) Chill the filled pie briefly before topping and baking. Letting the filling cool 10 minutes and then chilling the assembled pie for 15 to 20 minutes helps prevent a soggy bottom and keeps the crust flakier.
2) Control the filling thickness so slices hold together. If your gravy seems thin, simmer it a little longer to reduce, or whisk in an extra tablespoon of flour mixed with a splash of cold milk. If it gets too thick, loosen with a few tablespoons of broth.
3) Protect the crust edges and promote even browning. Tent the rim with foil for the first 20 minutes of baking, then remove the foil for the final 15 to 25 minutes so the edges do not burn while the center browns. Rotate the pie halfway through baking for consistent color.
4) Use texture and flavor boosts. Stir in a splash of dry white wine or a teaspoon of Dijon mustard to the gravy for depth, and finish with a handful of chopped fresh herbs right before serving for brightness. For extra bite, fold in diced cooked mushrooms or roasted garlic.
BEST Chicken Pot Pie Recipe
I can never resist a golden, flaky crust hiding creamy chicken, tender veggies, and rich savory filling underneath. This homemade chicken pot pie is the kind of dinner that makes everyone race to the table.
6
servings
464
kcal
Equipment: 1. Oven (preheated to 400 degrees F)
2. 9 inch pie plate
3. Large ovenproof skillet or sauté pan
4. Rimmed baking sheet
5. Cutting board and chef knife
6. Measuring cups and spoons
7. Whisk and wooden spoon or heatproof spatula
8. Pastry brush and small bowl for egg wash
Ingredients
2 (9 inch) refrigerated pie crusts
3 cups cooked chicken, diced or shredded
3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
1/3 cup all purpose flour
2 cups low sodium chicken broth
1 cup whole milk
1 cup frozen peas
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley, chopped
1 large egg, beaten with 1 tablespoon water for egg wash
Directions
- Preheat oven to 400 degrees F and unwrap the 2 refrigerated 9 inch pie crusts; press one crust into a 9 inch pie plate and set aside.
- In a large skillet, melt 3 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat. Add 1 diced medium yellow onion, 2 peeled and diced medium carrots, and 2 diced stalks celery and cook until softened, about 6 to 8 minutes.
- Sprinkle 1/3 cup all purpose flour over the vegetables and cook, stirring, 1 to 2 minutes to remove raw flour taste.
- Gradually whisk in 2 cups low sodium chicken broth and 1 cup whole milk, bringing the mixture to a simmer until it thickens into a smooth gravy.
- Stir in 3 cups cooked diced or shredded chicken, 1 cup frozen peas, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, and 2 tablespoons chopped fresh parsley; heat through and adjust seasoning.
- Remove the filling from heat and let it cool for 5 minutes so it is not piping hot when assembled.
- Spoon the chicken and vegetable filling into the prepared bottom crust, then place the second pie crust over the top. Crimp or flute the edges to seal and trim excess dough, then cut vents in the top to allow steam to escape.
- Brush the top crust with the beaten egg mixed with 1 tablespoon water for a glossy finish.
- Bake on a rimmed baking sheet in the preheated oven 35 to 45 minutes until the crust is golden brown and the filling is bubbly.
- Let the pot pie rest 10 to 15 minutes before slicing and serving to allow the filling to set.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 383g
- Total number of serves: 6
- Calories: 464kcal
- Fat: 34g
- Saturated Fat: 12.6g
- Trans Fat: 0.08g
- Polyunsaturated: 1.7g
- Monounsaturated: 10g
- Cholesterol: 123mg
- Sodium: 375mg
- Potassium: 412mg
- Carbohydrates: 31g
- Fiber: 3.2g
- Sugar: 5.5g
- Protein: 29g
- Vitamin A: 1367IU
- Vitamin C: 5.3mg
- Calcium: 75mg
- Iron: 0.7mg
