Best Homemade Chicken Pot Pie Recipe for Cozy Nights

There’s something so nostalgic about pulling a golden, bubbling chicken pot pie recipe out of the oven on a chilly evening. I still remember the first time I made one from scratch — I was determined to recreate the flavor of the frozen pot pies my mom used to serve, but with real, fresh ingredients. I promise, if you’re craving cozy comfort food that feels like a warm hug, this is it.

In this guide, I’ll show you exactly how to make the BEST homemade chicken pot pie: from my favorite creamy filling to a flaky top crust that seals in all that hearty goodness. You’ll get easy ingredient swaps, expert tricks, variations (like using rotisserie chicken or store-bought pie dough), and smart storage tips. Don’t worry if this is your first time — I’ll walk you through it, step by step!

Why You’ll Love This Chicken Pot Pie Recipe

This classic chicken pot pie recipe has earned a spot in my regular dinner rotation, and here’s why:

• Ultimate comfort food: Creamy, savory filling with tender chicken and veggies.
• Kid-friendly: Even picky eaters devour it!
• Customizable: Use rotisserie chicken, turkey, or leftover veggies.
• Make-ahead friendly: Assembles beautifully for freezer meals.
• Better than store-bought: No preservatives, just real ingredients.

A delicious homemade chicken pot pie that’s truly crowd-pleasing!

Ingredients You’ll Need

Here’s everything you’ll need for this easy pot pie — plus little tips!

For the Filling:

• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth (low-sodium)
• 2/3 cup whole milk (or half-and-half for extra richness)
• 3 cups cooked chicken, diced (rotisserie chicken works perfectly)
• 1 cup frozen peas
• 2 cups diced carrots, onions, and celery (about 1/2 cup each)

For the Crust:

• 1 double pie crust (store-bought or homemade pie dough)
• 1 egg + 1 tablespoon water (egg wash)
• Pinch of coarse salt for sprinkling (optional)

Tip: If using store-bought crust, let it sit at room temperature for 10–15 minutes before rolling.

Ingredient Substitutions

No stress if you don’t have everything on hand — try these simple swaps:

• Chicken: Substitute leftover turkey or even shredded rotisserie chicken.
• Veggies: Swap peas for green beans or corn; use frozen veggie medley.
• Milk: Heavy cream or half-and-half makes it extra decadent.
• Pie Crust: Puff pastry works too! Or just top with biscuit dough for a fun twist.
• Gluten-Free: Use gluten-free flour for the roux and a GF crust.

How to Make Chicken Pot Pie Recipe

This recipe comes together with easy steps — I recommend reading through first!

1. Preheat & Prep

Preheat your oven to 425°F (220°C). Place one pie crust in a 9-inch pie dish, gently pressing it in. Keep the top crust chilled.

2. Make the Filling

In a large skillet or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery; cook 5–7 minutes, until softened.

Sprinkle flour over veggies, stir to coat, and cook for 1–2 minutes. Slowly whisk in chicken broth and milk, stirring constantly until smooth and thickened (about 5–7 minutes). Season with salt, pepper, and garlic powder.

Stir in diced cooked chicken and peas. Remove from heat.

3. Assemble the Pie

Spoon the warm filling into the prepared pie crust. Top with the second crust, trim edges, and crimp to seal. Cut 4–6 small slits in the top crust to let steam escape. Brush with egg wash.

4. Bake

Place the pie on a baking sheet (to catch spills) and bake for 30–35 minutes, or until the crust is golden brown and filling is bubbling.

If edges brown too quickly, cover them with strips of aluminum foil.

5. Rest & Serve

Let the pot pie cool for at least 10–15 minutes before slicing. This helps the filling set.

Expert Tips for Success

Here’s how to nail this classic chicken pot pie every single time:

• Sauté veggies until tender: This keeps them from being crunchy.
• Don’t skip the egg wash: It gives that beautiful golden top.
• Vent the top crust: A few small slits keep the steam from making it soggy.
• Avoid runny filling: Cook the roux long enough to thicken the broth.
• Use a pie shield or foil: Protect crust edges from burning.

Variations & Add-Ons

Make this pot pie recipe your own!

• Mini Pot Pies: Use ramekins or a muffin tin for single servings.
• Biscuit Topping: Drop biscuit dough on top instead of pie crust.
• Cheesy Twist: Stir shredded cheddar into the filling.
• Herbs: Add fresh thyme, parsley, or rosemary for extra flavor.
• Low-Carb Version: Swap crust for mashed cauliflower topping for a shepherd’s pie vibe.

Serving Suggestions

This comforting chicken pot pie is hearty enough to stand alone, but here are some favorite sides:

• Crisp green salad with lemon vinaigrette
• Roasted green beans or asparagus
• Cranberry sauce (especially with turkey pot pie)
• A glass of cold white wine or sparkling water with lemon

Serve in deep plates or bowls to catch every creamy bite!

Storage & Reheating

Storing:

• Cover leftover pot pie tightly with plastic wrap or transfer to an airtight container.
• Refrigerate for up to 4 days.

Freezing:

• Assemble the unbaked pot pie, wrap tightly, and freeze for up to 3 months.
• Bake straight from frozen, adding 15–20 minutes to the bake time.

Reheating:

• Reheat slices in a 350°F oven for 15–20 minutes until warmed through.
• Microwave individual portions, but the crust may soften.

Nutrition Information (approximate per serving)

• Calories: ~450 kcal
• Protein: 25g
• Carbs: 38g
• Fat: 22g
• Fiber: 3g
• Sugar: 5g
• Sodium: 650mg

Prep, Cook, and Total Time

Conclusion

If you’ve been craving cozy comfort food, this chicken pot pie recipe is the answer. It’s creamy, savory, and wrapped in a buttery, flaky crust — pure comfort in every bite. Trust me, once you try it, you’ll ditch the frozen version for good.

Give it a go, and let me know how it turns out! If you loved it, please rate the recipe, leave a comment, and share with a friend who’d love a warm slice of homemade chicken pot pie.

Chicken Pot Pie Recipe

If you’ve been craving cozy comfort food, this chicken pot pie recipe is the answer. It’s creamy, savory, and wrapped in a buttery, flaky crust — pure comfort in every bite. Trust me, once you try it, you’ll ditch the frozen version for good.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 hours hrs 35 minutes mins

Total Time 55 minutes mins

Servings: 8 Servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

• For the Filling:
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth low-sodium
• 2/3 cup whole milk or half-and-half for extra richness
• 3 cups cooked chicken diced (rotisserie chicken works perfectly)
• 1 cup frozen peas
• 2 cups diced carrots onions, and celery (about 1/2 cup each)
• For the Crust:
• 1 double pie crust store-bought or homemade pie dough
• 1 egg + 1 tablespoon water egg wash
• Pinch of coarse salt for sprinkling optional

Method

 

1. Preheat & Prep
2. Preheat your oven to 425°F (220°C). Place one pie crust in a 9-inch pie dish, gently pressing it in. Keep the top crust chilled.
3. Make the Filling
4. In a large skillet or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery; cook 5–7 minutes, until softened.
5. Sprinkle flour over veggies, stir to coat, and cook for 1–2 minutes. Slowly whisk in chicken broth and milk, stirring constantly until smooth and thickened (about 5–7 minutes). Season with salt, pepper, and garlic powder.
6. Stir in diced cooked chicken and peas. Remove from heat.
7. Assemble the Pie
8. Spoon the warm filling into the prepared pie crust. Top with the second crust, trim edges, and crimp to seal. Cut 4–6 small slits in the top crust to let steam escape. Brush with egg wash.
9. Bake
10. Place the pie on a baking sheet (to catch spills) and bake for 30–35 minutes, or until the crust is golden brown and filling is bubbling. If edges brown too quickly, cover them with strips of aluminum foil.
11. Rest & Serve
12. Let the pot pie cool for at least 10–15 minutes before slicing. This helps the filling set.

Notes

• Sauté veggies until tender to avoid crunchy bites.
• Don’t skip the egg wash — it makes the crust beautifully golden.
• Use foil or a pie shield to protect crust edges from burning.
• Rest before slicing so the filling thickens.
• Store leftover pie in the fridge up to 4 days or freeze before baking for up to 3 months.