A buttery, flaky crust filled with creamy chicken and hearty vegetables makes this chicken pot pie recipe the ultimate comfort food. Whether you use leftover chicken or a store-bought rotisserie chicken, this dish is rich, savory, and packed with cozy flavors that everyone will love!
Table of Contents
This homemade chicken pot pie is everything a classic pot pie should be—rich, creamy, and loaded with tender chicken and hearty vegetables, all tucked beneath a flaky crust. The creamy filling is perfectly thickened but not gummy, with just the right balance of chicken broth, heavy cream, and seasonings like thyme and black pepper for deep, comforting flavor.
This recipe became a household staple after my husband, a former chicken pot pie hater, had a change of heart and devoured every bite. This pot pie recipe is one you’ll want to make again and again!
Love this recipe? You’ll want to dig into my Chicken Pot Pie Soup, Chicken and Stuffing Casserole, Mummy Chicken Pot Pies, Chicken Stroganoff, and Poppy Seed Chicken Casserole for even more chicken comfort food goodness!
Why We Love This Recipe
- The creamy filling is rich, thick, and packed with tender chicken, carrots, peas, and celery, all coated in a flavorful blend of chicken broth, heavy cream, and butter.
- The flaky crust bakes to a golden brown perfection, adding a crisp contrast to the creamy filling inside.
- It’s a great way to use leftover chicken or some of that Thanksgiving turkey, and the filling can be made ahead, making this pot pie recipe perfect for busy nights or cozy Sunday dinners.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Unbaked Pie Crust – The flaky, buttery layer that seals in all the creamy goodness. Use homemade or store-bought for convenience.
- Salted Butter – Adds rich flavor and helps sauté the vegetables to tender perfection.
- Celery & Carrots – Classic pot pie veggies that add sweetness, texture, and color.
- Large Yellow Onion – Brings depth and savory flavor to the creamy filling.
- Frozen Peas – A pop of color and sweetness that balances the rich sauce.
- Cooked Chicken – Use leftover chicken, rotisserie chicken, or even cooked turkey for a simple swap.
- All-Purpose Flour – Thickens the creamy sauce, making sure every bite is rich and luscious.
- Chicken Broth – The flavorful base of the filling that keeps it perfectly saucy.
- Chicken Bouillon – Intensifies the savory depth of the sauce for even more richness.
- Heavy Cream – Adds a silky, velvety texture that makes the filling extra comforting.
- Ground Thyme – A warm, earthy spice that brings out the classic pot pie flavors.
- Kosher Salt & Black Pepper – Essential for seasoning and balancing all the ingredients.
- Large Egg – Beaten with water for an egg wash, creating that perfect golden-brown crust.
How to Make Chicken Pot Pie
- Sauté vegetables. Melt butter in a large pot or Dutch oven over medium heat. Add the celery, carrots, onion, and peas, stirring often, until the veggies are softened and the onion turns translucent, about 4–5 minutes.
- Thicken filling. Sprinkle the flour evenly over the mixture. Cook for 2 minutes, stirring constantly, to get rid of the raw flour taste.
- Add chicken and create creamy sauce. Stir in the cooked chicken, then slowly pour in the chicken broth while stirring to prevent lumps, then mix in the chicken bouillon. Add the heavy cream, reduce the heat to low, and let everything simmer for 4–5 minutes until thickened. Stir in thyme, salt, and black pepper, adjusting to taste.
- Assemble pot pie. Pour the creamy filling into a deep pie plate (affiliate link) or casserole dish. Roll out the pie crust on a lightly floured surface and gently place it over the filling. Trim any excess dough, press the edges to seal, and cut small slits on top for ventilation.
- Bake to golden perfection. Brush the crust with the egg wash, then bake at 400°F for 30–40 minutes until the crust is deep golden brown and the filling is bubbling. Let it cool for 10–15 minutes before serving.
Recipe FAQ’s
Yes! You can prepare the filling in advance and store it in an airtight container in the fridge for up to two days. When ready to bake, assemble with the crust and bake as directed.
Since this recipe only has a top crust, you don’t have to worry about a soggy bottom. If adding a bottom crust, try brushing it with an egg white wash before filling to help create a barrier.
Absolutely! You can freeze it baked or unbaked. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to three months. Bake straight from frozen, adding extra time as needed.
For best results, reheat in the oven at 350°F until warmed through to keep the crust flaky. If using a microwave, cover with a damp paper towel to prevent drying out.
Yes! Store-bought pie crust and puff pastry work great for a shortcut. Puff pastry gives a lighter, crispier texture, while pie dough gives a more traditional, buttery crust.
Tips for Success
- Let the filling cool slightly before adding the crust to prevent a soggy top. A hot filling can melt the butter in the pie dough too soon, making it less flaky.
- Cut small slits in the crust to allow steam to escape while baking. This helps prevent bubbling over and ensures an evenly cooked, golden crust.
- Brush the crust with an egg wash for that perfect deep golden brown finish. A simple mix of egg and water gives the pie a glossy, bakery-worthy look.
- Freeze unbaked pies for easy meal prep. Just pop it in the oven straight from the freezer, adding 10–15 minutes to the bake time for a fresh, homemade pot pie anytime.
What to Serve with Chicken Pot Pie
A fresh green salad with a simple vinaigrette adds a crisp contrast to the creamy filling.
Roasted vegetables like Brussels sprouts, zucchini, or green beans bring extra texture and flavor without overpowering the dish.
If you’re looking for a cozy pairing, a warm bowl of butternut squash creamy soup or a side of mashed potatoes makes this comfort food experience even more indulgent.
Substitutions and Variations
- Swap out the chicken for leftover turkey, making this the perfect post-holiday meal. The creamy filling works just as well with turkey’s rich flavor.
- Use store-bought puff pastry instead of pie dough for a lighter, flakier crust with a golden, crispy finish.
- Add extra vegetables like green beans, corn, or potatoes for more texture and flavor. Frozen mixed vegetables also work for a quick and easy option.
- Replace the heavy cream with whole milk or half-and-half for a slightly lighter but still creamy filling.
- For a shortcut, use a can of cream of chicken or cream of mushroom soup as the base instead of making the sauce from scratch. Just mix with chicken broth and seasonings.
More Classic Comfort Food Recipes
- Ground Beef Stroganoff
- New Mexican Posole
- Beef Steak Pie
- Cincinnati Style Chili
- Smothered Pork Chops
- Homemade Hamburger Helper
- Best Shepherd’s Pie
- Salisbury Steaks
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
The BEST Chicken Pot Pie Recipe
Ingredients
- 1 unbaked pie crust
- 4 Tablespoons salted butter
- 3 celery stalks finely diced
- 3 medium carrots peeled and finely diced
- 1 large yellow onion finely diced
- 1/2 cup frozen peas
- 2 cups cooked chicken chopped into bite-size pieces
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon chicken bouillon
- 1 cup heavy cream
- 1 teaspoon ground thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg beaten with 1 teaspoon water
Instructions
- Make pie crust and place in fridge to chill while preparing the filling.1 unbaked pie crust
- Preheat oven to 400°F.
- In a large pot or Dutch oven, melt butter over medium heat. Add the celery, carrots, onion, and peas and cook, stirring frequently, until the vegetables start to soften and turn translucent, about 4-5 minutes.4 Tablespoons salted butter, 3 celery stalks, 3 medium carrots, 1 large yellow onion, ½ cup frozen peas
- Stir in the chopped chicken, then sprinkle the flour evenly over the filling mixture and stir to combine. Cook and stir for 2 minutes.2 cups cooked chicken, ¼ cup all-purpose flour
- Pour the chicken broth over the chicken and vegetable filling mixture, stirring constantly so there are no lumps of flour remaining. Stir in chicken bouillon.2 cups chicken broth, 1 teaspoon chicken bouillon
- Add the cream and stir to combine. Reduce heat to low and cook for 4-5 minutes until thickened slightly.1 cup heavy cream
- Add thyme, salt, and pepper and stir to combine. Taste and adjust seasoning as needed, then pour filling into a deep pie plate (affiliate link) or casserole dish.1 teaspoon ground thyme, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Roll out crust on a lightly floured surface and gently lay on top of the filling. Cut small slits in the top for the pie to vent while it bakes. Press the crust into the sides of the dish to seal, then brush with the egg wash.1 large egg
- Bake for 30-40 minutes until the crust is golden brown and the filling is hot and bubbly. Cool for 10-15 minutes before serving.
Notes
- This recipe is on page 163 of my cookbook, House of Nash Eats Everyday!
Nutrition
Recipe adapted from the cookbook “The Pioneer Woman Cooks” by Ree Drummond.
This post was originally shared March 14, 2019. It has been updated with new photos and more helpful information and tips.
When I saw this post on Instagram, I thought to myself “hmm, I wonder if this is the PW recipe?” and then I forgot to check until just now. I totally loved reading that story about when you came to visit. Except I’m not sure I knew the part about Paul being a pot pie hater! Ha! This is still one of our standby family dinner recipes as well. It’s a keeper!
Ha! Yes, we were both exchanging glances knowing exactly what was going through his head! It was so funny and awkward for him, but it’s seriously one of his favorite things that he requests all the time now!
Pot pies are my favorite comfort foods! This one looks perfect. Thanks for the recipe
This is my husband’s ALL TIME favorite comfort food meal!!!!
The crust was so flaky and I loved the pot pie itself! It tasted great and we devoured the entire pie in one sitting! Definitely a keeper in our world too!
My husband on the other hand would have thought he went to heaven if I made this pot pie when we were first married – ha! Delicious and love the idea to use pre-cooked chicken. Such a timesaver for me.
One of my favorite comfort meals! This recipe sounds AMAZING! And now I know what i’m making fr dinner~
My family absolutely loves my chicken pot pie. However, they like the filling over butter biscuits or buttered egg noodles. I’ve actually made this same recipe as Mom used to make for years with the only exception that I don’t use heavy cream; I use while Mike instead and thicken mine like you would gravy. I’ve found the new “better then bullion” better then the chicken bouillon cubes. It’s phenomenal.
Made this and it was the best!
Soooooo soupy. How disappointing. Followed the recipe exactly. Had to put it back in the oven with a tent over the golden brown crust to try to get some of the moisture out. I am currently waiting, as is my hungry family, to see if I need to call for a pizza. Frustrating.
It sounds like you didn’t cook the filling long enough on the stovetop before adding it to your pie plate. It won’t thicken any more in the oven if you haven’t already thickened it to your desired consistency on the stove. Next time I would recommend cooking longer if you want a thicker filling. Personally though, I prefer a thinner filling to a gummy one when it comes to pot pie.
My husband is a very picky eater and he LOVED this dish. I did make homemade crust (highly recommend). The inside was pretty watery but I think that’s common in pot pie. Thanks for sharing!
I was looking forward to this. I followed the recipe ingredients exactly but the filling came out runny. I even read the comments beforehand as I always do looking for tips and issues to avoid. The crust was nice. The filling was very tasty and it looked and smelled great before I cut it. But the inside was like soup.
I added more flour and let it cook on the stove more than the allotted time. But still came out too runny. Next time I guess I would use less broth. And yes I will try it again.
I love this recipe with Herbs de Provence.
Thank you, Amy.
That would be delicious. Thank you for making it Camilla.
Unfortunately because the measurements are inaccurate (no instruments measure like that) the end product was too soupy. The taste was delicious, but soupy. Please revise the recipe and use accurate, measurable numbers. thank you, Joanie Kraft
p.s. the “total time” was way off; unless you do the prep work, the day before.
Yummy recipe. Thankfully, I have pie dough in the freezer, ready to go. I make extra pie dough when I’m baking just to have on hand.
The only item I changed here was the Thyme. My family and I love herbs de Provence. It has so much flavor.
Thank you,
Camilla
That’s great, Camilla! Having extra pie dough makes it so easy! I am glad you enjoyed the recipe.
First of all I can not wait to try this!! I make my chicken pot pie with 2 store bought crusts and the canned soups which I would like to get away from! Im going to try this but want to know, Can I make it with a top and bottom crust? How do I keep the bottom from getting soggy? Have you tried it with two crusts? Thank you so much for the recipe and I will leave a review when I make it!
You have to try it! It’s one of my favorites! I usually just do a top crust but you can do two. You can brush an egg wash on the bottom crust to help seal the crust. I would bake for 40 minutes if doing a top and bottom crust. Just keep an eye on the top to make sure it isn’t browning too much.