Name: Homemade Chicken Pot Pie Recipe
Prep time: 2 h 50 min
Cook time: 35 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 batch Homemade Pie Crust or 2 all butter pie crusts (enough for top and bottom crusts); 1 pound (450g) skinless boneless chicken breast or thighs, cubed; 1 cup (about 130g) sliced carrots (about 2 carrots); 1/2 cup (about 40g) sliced celery; 1/3 cup (5 Tbsp; 71g) unsalted butter; 1/3 cup (45g) chopped yellow onion (1/2 of a small onion); 1 teaspoon minced garlic; 1/3 cup (41g) all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon dried thyme leaves; 1 and 3/4 cups (420ml) reduced sodium chicken broth/stock; 2/3 cup (160ml) half-and-half (or mix of heavy cream and whole milk); 1 cup (125g) frozen peas; 1 large egg beaten with 1 Tablespoon (15ml) milk; Sprigs of fresh thyme

There’s just something irresistibly comforting about a warm, flaky pot pie fresh out of the oven, isn’t there? That’s exactly why I’m excited to share my Homemade Chicken Pot Pie Recipe with you—a recipe that’s become a family favorite and one I turn to whenever I want to whip up something hearty, cozy, and downright delicious. From the golden, buttery crust to the rich, creamy filling packed with tender chicken and fresh veggies, you’ll find that this pot pie hits all the right notes. Stick with me, and I’ll walk you through every step, sprinkle in my best tips, and encourage you to make this recipe your own.

💙

Why You’ll Love This Recipe

Rich, Creamy Filling: The gravy thickens beautifully and flavors every bite with herbs and fresh ingredients.
Flaky Double Crust: Homemade or store-bought, the crust bakes to a perfect golden brown that’s crisp and tender.
Flexible and Adaptable: Customize your veggies and herbs easily to make it just how you like.
Great for Leftovers: This pot pie tastes even better the next day, making it a fantastic make-ahead meal.

A golden brown pie with a flaky, slightly cracked crust showing a creamy white filling inside, filled with chunks of light-colored chicken, bright orange carrots, and green peas, partially scooped out revealing the thick, smooth texture of the inside layers; topped with small sprigs of fresh green herbs, the pie sits in a clear glass dish on a white marbled surface with a black cooling rack partly visible underneath, photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Pot Pie, chicken pot pie recipe, homemade pot pie filling, flaky chicken pie crust, comfort food recipes

Ingredients You’ll Need

For this Homemade Chicken Pot Pie Recipe, I always use simple, fresh ingredients that come together to create a rich and satisfying meal. The chicken adds protein, the veggies bring color and texture, and the herbs give it that cozy homemade vibe. Shop for fresh carrots and celery, and if you can, pick up some good-quality chicken broth—the flavor really shines through!

Flat lay of a small mound of pale yellow homemade pie crust dough disk, a pile of cubed raw boneless skinless chicken breast, two bright orange carrots sliced into rounds, several fresh celery stalks sliced lengthwise and crosswise, a small pat of unsalted butter, a handful of chopped yellow onion, a single peeled garlic clove minced, a small white bowl of all-purpose flour, a small white bowl of coarse salt, a small white bowl of freshly ground black pepper, a few sprigs of fresh dried thyme leaves, a small white bowl filled with golden chicken broth, a small white bowl with creamy half-and-half, a small pile of vibrant frozen green peas, one whole large brown egg with a smooth shell, a small white bowl with milk, and a few fresh green thyme sprigs for garnish, all arranged symmetrically on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Chicken Pot Pie, chicken pot pie recipe, homemade pot pie filling, flaky chicken pie crust, comfort food recipes

Skinless boneless chicken breast or thighs: I prefer thighs for juicier meat, but breasts work fine too; cut into bite-sized pieces for quick cooking.
Carrots: Fresh carrots sliced thinly add natural sweetness and a pop of color.
Celery: Adds crunch and depth; don’t skip it!
Unsalted butter: For cooking the veggies and making the roux; important to control the salt levels.
Yellow onion: The backbone of the gravy’s flavor; chop it finely and sauté until translucent.
Minced garlic: Just a teaspoon for that gentle aromatic punch.
All-purpose flour: This thickens the gravy nicely without lumps when whisked properly.
Salt and freshly ground black pepper: Enhance all the flavors; don’t be shy here.
Dried thyme leaves: I love thyme’s earthy notes—it balances the richness perfectly.
Chicken broth (preferably reduced sodium): The liquid base for your filling that makes it so flavorful.
Half-and-half: Adds creaminess without being too heavy; you can substitute with a mix of milk and cream if needed.
Frozen peas: A sweet pop that brightens the filling; toss them in right before assembling.
Egg wash (egg + milk): For brushing on top to get that gorgeous golden crust.
Optional fresh thyme sprigs: For garnish and extra aroma if you’re feeling fancy.
Homemade or all-butter pie crust: I usually make my own, but store-bought works when you’re short on time.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Homemade Chicken Pot Pie Recipe is, and honestly, it’s part of what keeps me coming back to it. Sometimes I switch up the veggies or herbs to reflect what’s in season or what’s leftover in my fridge. Feel free to make it your own!

Use Turkey Instead of Chicken: After Thanksgiving, swapping in turkey makes perfect use of leftovers and adds a lovely twist.
Add Potatoes: Try diced Yukon Gold potatoes cooked gently with the onions—adds heartiness and texture.
Change the Topping: Swap the top pie crust for puff pastry or a biscuit topping for a fun variation, although watch for sogginess with puff pastry.
Extra Veggies: I’ve added mushrooms, zucchini, or corn with great results; just be mindful not to overload, or the gravy might get thin.

How to Make Homemade Chicken Pot Pie Recipe

Step 1: Prepare your pie crust in advance

I like to make the pie crust the night before because it needs to chill for at least 2 hours. This step is crucial for that buttery, flaky texture you’re aiming for. If you’re pressed for time, store-bought crusts are an easy swap. Just make sure they’re thawed and ready to roll!

Step 2: Cook the chicken and veggies

In a large pot, cover the cubed chicken, carrots, and celery with water. Bring it to a boil, then let it boil gently for 10 minutes until the chicken is cooked through and the veggies have softened. Drain and set this mixture aside. This quick poaching method keeps the chicken tender without drying it out, and it blends the flavors nicely.

Step 3: Make the rich gravy base

Next, melt butter in a large skillet over medium heat with onions and garlic until fragrant and translucent—my kitchen smells amazing at this point! Whisk in flour, salt, pepper, and thyme, cooking out the raw flour taste. Slowly whisk in chicken broth and half-and-half, stirring constantly until you have a silky smooth gravy. Simmer for about 10 minutes until thick and luscious. If it’s not thick enough, just simmer a little longer—the consistency here makes or breaks the filling.

Step 4: Roll out the crust and assemble

On a floured surface, roll out one chilled pie dough into a 12-inch circle. Gently fit it into your pie dish, trimming any excess. Spoon the chicken and veggie mix into the crust, sprinkle frozen peas on top, then pour the gravy evenly over everything. Roll out the second crust and cover the pie, trimming and crimping the edges to seal it in. Don’t forget to cut a few small vents in the top crust so steam can escape during baking. Brush with egg wash for that golden shine.

Step 5: Bake to golden perfection

Bake at 425°F (218°C) for 32 to 38 minutes, but there’s one important trick I learned: after 20 minutes, cover the edges of your crust with foil or a pie crust shield. This prevents over-browning while allowing the center to crisp up perfectly. When the crust is a beautiful golden brown and the filling bubbles slightly, it’s ready! Let it rest for at least 10 minutes before slicing—this helps the filling set up so you don’t spill it everywhere.

👨‍🍳

Pro Tips for Making Homemade Chicken Pot Pie Recipe

Perfect Gravy Thickness: If your gravy feels too thin, just give it an extra simmer—thick, creamy filling is the soul of this recipe.
Don’t Overwork the Dough: I learned the hard way that too much rolling makes the crust tough—light, even strokes work best.
Egg Wash Glow: Brushing the crust with an egg-milk wash elevates the color and crispiness—don’t skip it!
Shield Those Edges: Covering the edge with foil after 20 minutes prevents burning but still lets the crust bake through.

How to Serve Homemade Chicken Pot Pie Recipe

A close-up of a slice of chicken and vegetable pie on a white plate, showing three layers: the top layer is a golden brown crust with a slightly crimped edge and a small sprig of herb on top, the middle layer is a creamy filling with tender chunks of white chicken, bright orange carrots, and green peas, and the bottom layer is another golden brown crust holding the filling. The slice is placed on two stacked white plates, with a whole pie blurred in the background on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Pot Pie, chicken pot pie recipe, homemade pot pie filling, flaky chicken pie crust, comfort food recipes

Garnishes

I usually keep it simple with fresh thyme sprigs sprinkled on top right before serving—it adds a lovely herbal aroma that complements the pot pie without overwhelming. If I’m feeling a little extra, a sprinkle of freshly cracked black pepper right out of the oven adds a nice touch of warmth.

Side Dishes

To round out the meal, my go-to sides are a crisp green salad with a sharp vinaigrette or some roasted Brussels sprouts. The freshness and crunch balance the creamy pie perfectly. Sometimes, a simple garlic butter green beans or mashed potatoes work well too if you’re craving extra comfort food.

Creative Ways to Present

For special dinners, I’ve baked individual pot pies in small ramekins using the same filling—everyone loves having their own personal golden crust. It’s a fun way to serve and makes dinner feel extra cozy and special, especially when you garnish each with a tiny thyme sprig.

Make Ahead and Storage

Storing Leftovers

I store leftover pot pie in airtight containers in the fridge, and it keeps beautifully for up to 5 days. I find that the filling thickens even more overnight, making reheated slices taste even richer—perfect for quick lunches or busy weeknights.

Freezing

Freezing works great with this pot pie! I usually prepare the filling and crust ahead, then assemble and freeze before baking. When I’m ready to eat, I bake it straight from the freezer, adding a bit more time to the baking. You can also freeze fully baked pot pie; just thaw overnight in the fridge and reheat covered in foil.

Reheating

To reheat, I pop slices in the oven at 350°F (175°C) for about 20 minutes, covered loosely with foil to prevent drying out. The crust crisps back up nicely, and the filling warms through without getting soggy. Microwaving is tempting but tends to soften the crust.

FAQs

Can I make this Homemade Chicken Pot Pie Recipe with leftover chicken?

Absolutely! If you have pre-cooked chicken, simply skip the poaching step. Cook the carrots, celery, onions, and garlic in butter, then stir in flour and liquids to make the gravy. Add your cooked chicken and peas, then proceed with assembly. It’s an excellent way to use leftovers.
Can I use store-bought pie crust instead of homemade?

Yes! Store-bought crusts save time and work wonderfully while still delivering great flavor and texture. Just make sure they’re well thawed and handle them gently when rolling out and placing into the pie dish.
Is it okay to omit the bottom pie crust?

You can skip the bottom crust if you prefer a lighter pie. Simply mix the chicken and veggies with the gravy, spoon into an ungreased pie dish, and cover with a top crust. Just reduce the oven temperature to 375°F and bake a bit longer. This method also results in a more stew-like pot pie.
Can I add other vegetables to this recipe?

Definitely! Mushrooms, corn, zucchini, or diced potatoes all work wonderfully. Just be mindful of the total amount of veggies so the gravy can coat everything nicely. I recommend no more than 2 cups of additional veggies plus one potato to keep the filling balanced.

Final Thoughts

This Homemade Chicken Pot Pie Recipe really feels like a hug on a plate—warm, comforting, and so satisfying. I hope you enjoy making it as much as I do and find yourself reaching for it whenever you want a meal that’s both special and effortlessly nourishing. Trust me, once you try this pie fresh out of the oven, golden and bubbling, you’ll be hooked, just like my family is. So grab that rolling pin, preheat your oven, and get ready for some serious comfort food magic!