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This is the BEST Homemade Chicken Pot Pie recipe ever with a flaky crust, chunks of chicken, and rich gravy with veggies. It’s a meal that gets requested over and over at our house, especially for Sunday dinner. Pot pie is also a great way to use up leftover chicken or turkey after the holidays.
When I was a kid, I loved those individual-size pot pies from the freezer section at the grocery store. I remember being thrilled when we got to have them for dinner. It usually only happened when my dad was out of town on a business trip.
But then I grew up and married Paul and he absolutely refused to eat chicken pot pie. Like, pot pie and cottage cheese were his two big food aversions that he just couldn’t get over.
They say the first year of marriage is hard. Learning about Paul’s abhorrence of pot pie definitely tested our relationship in a way I never knew it could be tested. I only kid. Sort of.
So when we went to visit my childhood best friend and former college roommate, Carrie, and her husband a few years later and she announced that she was serving pot pie for dinner, I knew Paul was about to be faced with a challenge.
But then Carrie served us the most amazing chicken pot pie EVER. I don’t say that lightly. It was so good that Paul had a Sam-I-Am moment and was even requesting second helpings.
I asked her for the recipe and she told me it was from the Pioneer Woman’s cookbook. This was back in 2009 right after Ree’s cookbook had just been published. I totally jumped on board and bought one.
Some of Ree’s recipes are still favorites today, but this is the one we make more than any other.
It’s one of those back-pocket recipes, one that has been tried and tested again and again. We call them “Keepers”. As in, while eating dinner if something is really extra amazing we exclaim between bites of food: “Oh yeah, this one’s a keeper!”
The only thing I changed from the original was to omit the white wine and use my perfect pie crust recipe rather than the Pioneer Woman’s vinegar pie crust recipe. This homemade chicken pot pie recipe is one of our oldest daughter’s most requested, all-time favorite foods, along with my chicken noodle & dumpling soup which is her other favorite food.
What makes the BEST homemade chicken pot pie recipe ever?
Some might call it cheating, but there is only a top crust in this chicken pot pie recipe. Which is a big part of why we like it!
I’m even a big fan of pie crust, but I feel like the crust-to-filling ratio is better, and you don’t have to worry about the bottom crust being undercooked or soggy with just a top crust. Don’t be intimidated by making pie crust from scratch. I promise it’s not as hard as you think!
You can make an easy chicken pot pie by using a pre-made refrigerated crust, but there is a definite difference when the whole thing is homemade.
The other factor making this the best homemade chicken pot pie recipe ever is that perfect gravy that isn’t too thick or gummy and is loaded with all my favorite pot pie fillings.
This homemade chicken pot pie recipe is packed full of classic pot pie vegetables – celery, carrots, onion, and peas. It is perfectly and simply seasoned with thyme, salt and pepper. And a little flour and cream help thicken the sauce and make a wonderfully rich filling that isn’t overly heavy.
You can use leftover chicken, a Costco rotisserie chicken, or leftover turkey. But when I don’t happen to already have leftover chicken on hand, I will just boil a few pieces of chicken in water on the stovetop until cooked, then chop that up to use in our chicken pot pie.
How to Make Homemade Chicken Pot Pie
If you don’t already have cooked chicken on hand for making chicken pot pie, my favorite quick method for cooking chicken to add to a dish like this is to just cook it on the stove. To do this, just add chicken pieces to a large pot and cover with water.
Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 25 minutes. Then use tongs to transfer the chicken to a plate to cook so you can chop or shred it for your pot pie.
To make the filling for the chicken pot pie, begin by melting some butter in a large pot or dutch oven on the stovetop over medium heat.
Add all of the diced vegetables. I like a small dice as opposed to a fine dice or larger chunks like discs of carrots.
A small dice is the perfect size to get bites with every flavor represented, rather than an overwhelming bite of carrot followed by a chunk of celery. On the flip-side, if you dice too fine, the vegetables will almost melt together and not be distinct.
Cook the veggies, stirring occasionally, just until they start to soften and the onions start to turn translucent, around 5 minutes.
Stir in the chicken. Sprinkle the flour over the top of the filling. Cook and stir for 2 minutes to remove the raw taste of the flour.
Add the chicken bouillon and pour the chicken broth over the chicken and veggies, stirring to combine. Then add the cream and stir.
Reduce the heat to low. Cook and stir for another 4-5 minutes until the filling thickens slightly. Pour into a large, deep pie plate. If you have too much filling, pour the extra into ramekins for individual mini pot pies. They are perfect for lunch the next day!
Roll out the pie crust on a lightly floured surface, then gently lay it over the top of the pie filling. I don’t worry about making my crust look too pretty. Chicken pot pie is just perfect with a rustic-looking finish. Just trim any extra crust and press around the edges to seal in the pie filling.
Be sure to cut slits in the top so the pie can vent while it bakes. I free-handed a small heart with a paring knife for this pie.
I like to brush my pies with an egg wash made by beating 1 egg with 1 teaspoon of water. It gives a beautiful golden crust at the end.
Bake the pie for 30-40 minutes until the crust is golden brown and the filling is hot and bubbly underneath.
Can chicken pot pie be made ahead?
Yes, you can make this homemade chicken pot pie recipe in advance. Just make the filling and let it cool completely in the fridge stored in an airtight container. The crust can also be made in advance and chilled in the fridge or even frozen.
When ready to bake, roll out the crust and use it to top the pie. Then bake like normal.
Or you can make both the filling and let it cool completely. Pour the filling into a pie dish and top it with the crust, then freeze the whole pie. Just defrost overnight in the fridge before baking.
More Classic Comfort Food Recipes You’ll Want to Make for Sunday Supper
- 1 unbaked single-crust pie crust
- 4 tablespoons 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 egg, beaten with 1 teaspoon water
- Make pie crust and place in fridge to chill while preparing the filling.
- Preheat oven to 400 degrees 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.
- Stir in the chopped chicken, then sprinkle the flour evenly over the filling mixture and stir to combine. Cook and stir for 2 minutes.
- 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.
- Add the cream and stir to combine. Reduce heat to low and cook for 4-5 minutes until thickened slightly.
- Add thyme, salt, and pepper and stir to combine. Taste and adjust seasoning as needed, then pour filling into a deep pie plate or casserole dish.
- 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.
- 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.
Both the crust and the filling can be made ahead. Make them separately and chill the filling completely before assembling and freezing the unbaked pie. Or make both parts the night before and assemble the pie and the crust right before baking.
Recipe from the cookbook "The Pioneer Woman Cooks" by Ree Drummond.
Amount Per Serving: Calories: 470 Saturated Fat: 17g Cholesterol: 109mg Sodium: 945mg Carbohydrates: 26g Fiber: 3g Sugar: 3g Protein: 16g
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