The Ultimate Comfort Food Classic

There’s something utterly heartwarming about a perfectly golden, flaky crust giving way to a rich and creamy chicken filling—packed with tender vegetables, savory herbs, and juicy morsels of meat. This classic homemade chicken pot pie is more than just a meal; it’s a cozy, crave-worthy dish that brings families together and makes weeknights feel like a celebration.

Whether you’re a seasoned home cook or just learning your way around the kitchen, this from-scratch recipe is surprisingly approachable and endlessly satisfying. It’s ideal for chilly evenings, special gatherings, or simply when you need a dose of comfort. With easy-to-follow instructions and pantry-friendly ingredients, you’ll learn to make the perfect pot pie every time.

Why You’ll Love This Chicken Pot Pie Recipe

This recipe is crafted for anyone who:

Loves hearty, homemade comfort food
Prefers real, wholesome ingredients over canned soups
Wants a dish that feeds a family or makes delicious leftovers
Enjoys baking and wants to learn or refine pie crust techniques

What makes this version of chicken pot pie stand out is the from-scratch buttery crust that’s incredibly tender and flaky, paired with a luxuriously creamy filling bursting with chicken and colorful veggies. It’s the kind of meal that becomes a staple in your home—rich, satisfying, and absolutely memorable.

Ingredients Breakdown

Here’s what you’ll need to make this classic chicken pot pie from scratch:

For the Crust:

2½ cups all-purpose flour
1 cup cold unsalted butter, cubed
½ teaspoon salt
6–8 tablespoons ice water
1 egg (for egg wash)

For the Filling:

4 cups cooked chicken, diced
1 cup carrots, diced
1 cup celery, chopped
1 cup potatoes, cubed
1 medium onion, diced
½ cup unsalted butter
½ cup all-purpose flour
2½ cups chicken broth
1 cup heavy cream
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and black pepper to taste

Kitchen Equipment You’ll Need

Before we dive into the process, make sure you have the following tools on hand:

Mixing bowls
Pastry cutter or food processor
Rolling pin
Plastic wrap
Large skillet or sauté pan
Wooden spoon or whisk
Pie dish (9-inch preferred)
Pastry brush
Oven

Step-by-Step Instructions

1. Prepare the Crust

Start by making your buttery pie crust from scratch—it’s worth the effort!

In a large bowl, mix the flour and salt.
Cut in the cold, cubed butter until the mixture resembles coarse crumbs. You can use a pastry cutter or pulse in a food processor.
Gradually add ice water, 1 tablespoon at a time, mixing gently until a dough forms.
Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.

Pro Tip: Keeping the butter cold is key for a flaky crust. Handle the dough minimally to prevent it from becoming tough.

2. Create the Filling

While the crust chills, build a flavorful, hearty filling.

Melt butter in a large skillet over medium heat.
Add diced onions, carrots, celery, and potatoes. Sauté until vegetables are tender, about 8–10 minutes.
Stir in flour and cook for 2 minutes to form a roux.
Gradually add chicken broth and heavy cream, whisking constantly to avoid lumps.
Stir in cooked chicken, peas, thyme, sage, salt, and pepper.
Simmer until the filling thickens, about 5–7 minutes.

Shortcut: Use rotisserie chicken to save time on cooking and shredding meat.

3. Assemble the Pie

With the crust chilled and filling prepared, it’s time to assemble your masterpiece.

Preheat the oven to 425°F (220°C).
Roll out one dough disc and place it in a 9-inch pie dish, letting the edges hang slightly.
Pour the filling into the crust.
Roll out the second dough disc and place it over the top. Trim, seal, and crimp the edges.
Cut vents in the top to allow steam to escape.
Brush with beaten egg for a glossy, golden finish.

4. Bake to Perfection

Bake for 45 minutes, or until the crust is deeply golden and the filling is bubbling.

Let the pie rest for 10–15 minutes before slicing. This allows the filling to set slightly, making for cleaner slices.

Recipe Variations & Ingredient Swaps

Looking to tweak the recipe or use what’s in your fridge? Try these ideas:

Vegetarian Version: Skip the chicken and add mushrooms and extra potatoes or chickpeas for protein.
Turkey Pot Pie: A great use for Thanksgiving leftovers!
Add Cheese: Stir in ½ cup shredded cheddar for a cheesy twist.
Crust-Free Option: Make the filling and top with buttery biscuits or mashed potatoes for a pot pie casserole.

Storage & Reheating Tips

Chicken pot pie stores beautifully and can even be made in advance.

To Store:

Refrigerate leftovers in an airtight container for up to 4 days.
You can also freeze the fully assembled, unbaked pie for up to 2 months. Wrap tightly in plastic wrap and foil.

To Reheat:

For best results, reheat in the oven at 350°F until warmed through.
Individual slices can be microwaved, though the crust won’t be as crisp.

What to Serve with Chicken Pot Pie

This dish is hearty enough to stand alone, but a few sides can round out your meal:

Simple Green Salad with vinaigrette for contrast
Roasted Brussels Sprouts or Steamed Green Beans
Cranberry Sauce for a sweet-tart balance
Chardonnay or light Pinot Noir complements the creamy filling beautifully

For dessert, consider something light like a fruit sorbet or lemon tart to refresh the palate.

Frequently Asked Questions

Can I use store-bought crust?

Absolutely! While homemade crust tastes best, a quality store-bought pie crust works well in a pinch.

Can I make this ahead of time?

Yes. You can assemble the entire pie and refrigerate it unbaked for up to 24 hours. Add an extra 5–10 minutes to the baking time if going straight from fridge to oven.

How do I thicken a runny filling?

Make sure to simmer the filling long enough for it to reduce. If it’s still thin, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water, then simmer until thickened.

What’s the best chicken to use?

Cooked and diced boneless, skinless chicken breasts or thighs are ideal. Rotisserie chicken is a convenient option with great flavor.

Can I freeze leftovers?

Yes, baked pot pie slices can be frozen. Wrap well and store for up to 2 months. Reheat in the oven for best texture.

Final Thoughts

Few things are more comforting than a homemade chicken pot pie with its golden crust and rich, savory filling. Whether you’re making it for a holiday meal, a family gathering, or just because, this recipe delivers warmth and satisfaction in every bite.

If you tried this recipe and loved it, please share it with friends and family! Don’t forget to subscribe to the blog for more delicious, foolproof comfort food recipes delivered straight to your inbox.

Happy baking! 🥧✨

How to Make Chicken Pot Pie