Home » Main Dishes » Chicken Pot Pie Recipe
posted by Christy Denneyon Jul 18, 2022 (updated Nov 13, 2023) 117 comments »
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Chicken Pot Pie is a classic homemade chicken pot pie recipe with vegetables and a creamy filling without cream of anything soup. A store bought flaky pie crust makes this come together fast for a weeknight meal. I’ve had many versions of this classic comfort food but this one is the best easy chicken pot pie recipe and is a tried and true favorite.
HOMEMADE CHICKEN POT PIE RECIPE
June is the rainy season in Florida. It rains everyday for at least a half hour. I remember the first time I made this pie we had just gone with our realtor to look at houses and we were absolutely poured on. We ended up finding our very first home that day. Then we came home and ate this easy recipe in our tiny apartment.
This is the ultimate comfort food. I love to make comfort food when it’s gloomy and rainy outside. My kids love this meal. I love this meal. I could eat the whole pie by myself. It is a little work to make from scratch but you can taste the love in it. It’s a great recipe to take in to someone.
INGREDIENTS
- Pie Crusts – you could use puff pastry here as a substitute or a homemade pie crust would be great. Store-bought pie crust can be used too.
- Chicken – rotisserie chicken can be used here or any leftover cooked chicken. You could even use leftover turkey.
- Carrots and Peas – you could add potatoes, green beans, or mushrooms. I use frozen peas and carrots.
- Celery
- Butter – I like to use unsalted butter so I can control the sodium.
- Onions
- Chicken Broth or Chicken Stock
- Milk
- Flour –A little flour helps thicken up the vegetable filling.
- Celery Seed– the secret ingredient here. It gives a flavor that nothing else can.
HOW TO MAKE CHICKEN POT PIE
Preheat oven to 425 degrees F (220 degrees C.)
Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom pie crust before filling the pie so it isn’t soggy. Just bake for 5-6 minutes at 425 degrees.
In a large pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain into a bowl (reserving 1 3/4 cups chicken broth for filling) and set aside chicken mixture.
In a large skillet over medium heat, add the onions and cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in). Here you can add more chicken broth if you like depending how runny you want your filling.
Place the chicken pot pie filling on top of the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
I use a few shortcuts like frozen veggies and store bought pie crust but there are no cream of anything soups in this.
All ready to bake! Make sure you cut slits in the top of the pie crust to let the steam escape.
WHAT MAKES A GOOD CHICKEN POT PIE?
A good chicken pot pie has the perfect filling to vegetable ratio. You don’t want it too runny or too thick.
I think the celery seed is the secret ingredient here because it gives it that flavor that nothing else can replace.
For another version, try this beef pot pie!
CAN YOU FREEZE CHICKEN POT PIE?
Yes. This is a chicken recipe that freezes well. For reheating, either bake covered with foil from frozen or thaw and then bake. Store in the freezer up to three months.
WHAT TO SERVE WITH CHICKEN POT PIE?
I like to serve this with a green salad and some garlic bread or cheddar biscuits. Scalloped Potatoes would be great.
OTHER CHICKEN RECIPES
- Chicken and Cheese Quesadilla Pie
- One-Pan Cheesy Chicken, Broccoli, and Rice
- Chicken Pot Pie Soup
- Baked Chicken Chimichangas
- Creamy Chicken Noodle Skillet
- Homemade Chicken Noodle Soup
- Chicken in Basil Cream Sauce
- One-Pan Chicken Fajita Rice
- Chicken Parmesan Roll-Ups
Chicken Pot Pie
4.74 from 19 votes
This homemade Chicken Pot Pie is a classic chicken pot pie with vegetables and a creamy filling without cream of anything soup. A store bought crust makes this come together fast for a weeknight meal.
PrintPinRate
Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
Servings: 8 servings
Ingredients
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 (16 ounce) bag frozen carrots and peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 32 oz carton chicken broth for boiling, (reserve 1 3/4 cups chicken broth for sauce)
- 2/3 cup milk
- 2 (9-inch) unbaked pie crusts
Instructions
Preheat oven to 425 degrees F (220 degrees C.)
Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees.
In a large pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain into a bowl (reserving 1 3/4 cups chicken broth for filling) and set aside chicken mixture.
In the saucepan over medium heat, melt butter and cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in). Here you can add more chicken broth if you like depending how runny you want your filling.
Place the chicken filling on top of the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 25 to 30 minutes on a baking sheet, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Notes
Source: adapted from Allrecipes
Cuisine: American
Course: Main Course
Author: Christy Denney
All Recipes Chicken Main Dishes Pies
originally published on Jul 18, 2022 (last updated Nov 13, 2023)
117 comments Leave a comment »
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117 comments on “Chicken Pot Pie Recipe”
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MARIAN SHERMAN — Reply
This has become a staple at our house. I cover the top with mashed potatoes instead of a second crust. I also make it a day in advance and keep it in the refrigerator after baking it to give the flavors more time to blend together. We love it!
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Christy Denney — Reply
Sounds delicious!
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Brandi Dirksen — Reply
I would like to make this, but I’m wanting to add potatoes. Would I mess the whole recipe up if I did that?
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Elizabeth — Reply
I added a can of mixed veggies that had potatoes in it, was really good!
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Brandi Dirksen — Reply
Thank you!
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Christy Denney — Reply
Of course not! It would be great!
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Linda — Reply
Can this be made without crust then just put refrigerator rolls on top and bake
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Christy Denney — Reply
Sure! You can definitely do that.
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Nikki — Reply
I only had peas in a can and fresh carrots. I boiled the carrots first for 10 mins, then added celery for about 10 minutes longer. Had to substitute almond milk (shelter in place) and also used celery salt because I had no seed. Turned out beautiful! I used a little less broth in the butter/flour roux. Oh, and added the peas and chopped rotisserie chicken just before putting the mixture in the pie shell.
Thank you for sharing! With all those mods it still came out great🤗-
Christy Denney — Reply
Great to hear. Stay safe!!!
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Libbi — Reply
The BEST.
This is a tried and true recipe.
Love it. Great with holiday leftover turkey, and I love the shortcuts like a rotisserie chicken, frozen vegetables, preprepped pie crust, etc. Thanks!-
Christy Denney — Reply
I’m so glad you approve! I love it too!
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Channin Ford — Reply
I raise my own chickens and it is difficult to use raw chicken because I have them dressed as quartered, bone-in birds. Do you think it would be ok to use a pound of chicken that I have already cooked in a Crockpot? Thank you!
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Christy Denney — Reply
Yes, absolutely!
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Kristen — Reply
I want to make a couple of these to keep in the freezer for postpartum meals. How should I adjust the cooking temp & time when reheating?
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Christy Denney — Reply
I would just reheat at 350 for about 20 minutes and make sure it’s covered so it doesn’t brown any more.
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Mark — Reply
This was excellent, only thing I changed was I used chicken fat and ghee, celery salt instead of seed and salt cause I didn’t have seed.
Everyone loved it.
Thanks-
Christy Denney — Reply
So glad you liked it!
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Fae — Reply
Excellent recipe but as others said a little bland. I did add more salt and pepper but additional spices will only make it better.
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Christy Denney — Reply
Thanks for your input.
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Victoria — Reply
Do you think I could make the filling earlier in the day and then bake? Would I need to adjust the baking time?
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Victoria — Reply
Do you think I could make the filling earlier in the day and then bake? Would I need to adjust the baking time?
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Debbie — Reply
I love this. Came out very good
Thanks!!! I think your right about the celery seed. My husband liked it and hes fussy, so thanks so much -
Diane Bugno — Reply
This recipe is excellent! I added potatoes too and it still came out wonderful. Thank you for posting!
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Christy Denney — Reply
So glad you loved it.
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Happy Ford — Reply
I was looking for a simpler recipe for Chicken Pot Pie, because it’s one of our 1 1/2 year old Granddaughter’s favorite thing to eat. I am very pleased with the results. The gravy was nice and thick. My other recipe used fresh vegetables, which was a pain to dice. Using the frozen peas and carrots was great. Thank you for sharing this recipe. I will pin it and use it often.
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Happy Ford — Reply
I did substitute half and half for the milk… I didn’t have any milk. And I beat an egg white and did a wash over the top. I didn’t take the time to bake the bottom crust, and it was a bit soggy, but not too bad.
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Christy Denney — Reply
Thank you!
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Deb — Reply
This is a very good Chicken Pot Pie!! I do not want to buy anymore store bought after fixing this !! Thank you for the great recipe!
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Christy Denney — Reply
You’re welcome! A bit of work but worth it.
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Carolyn — Reply
I made this for my fiance at the time because he asked for “homemade” chicken pot pie. He absolutely loves this meal. I made it for my family later who also rave about it. I made it for my mother-in-law when she came to visit last week and she thought it was incredible and I had to share the recipe! This is so good! This is one of my ultimate comfort food favorites!
My only problem I have with it is that my bottom pie crust always shrinks when I pre-bake it. Do you have a solution for that?
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Happy Ford — Reply
If baking the pie in a pie pan, you can cook the bottom crust on the upside down pie pan. Just make sure none is touching the rack, because it would burn. I want to say you bake it for about ten minutes. Take the upside down pan out of the oven, let cool for five minutes, then carefully turn the pan right side up and hold the pie crust with your other hand. Slip the pie crust inside the pie pan and fill as directed
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Christina — Reply
If I made this earlier in the day what would be the recommended temperature and time to reheat for dinner?
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Christy Denney — Reply
I would reheat at 350 for 10-15 minutes.
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Karen — Reply
I have made this for my mother and daughter. They love this chicken pot pie
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Christy Denney — Reply
It’s one of my faves.
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Jodee — Reply
Hi I’m in the process of assembling this dish right now and I wonder if I should grease the pie pan with butter or Pam or nothing?? Please help!!??
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Christy Denney — Reply
Pie crusts have enough butter that you shouldn’t have to grease but you can if you want to be sure.
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Megan Oakley — Reply
This is my go-to recipe now for chicken pot pie. I’ve made it 4 times, and my family loves it. 2 things I usually add- 1 tablespoon of fresh chopped Italian parsley, and 1/2 teaspoon of curry powder. I have made this recipe with leftover turkey, too. Delicious!
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Christy Denney — Reply
Ooh parsley would be great!
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Tillie — Reply
Really good southern dish!
Here are a few edits:
Make stock: 2 carrots, 1 onion quartered, 2 celery stocks, pinch (or 2) of celery salt, small whole chicken or 2 leg quarters
Once cooked, remove chicken & debone.
Reserve 1 3/4 cups of stock
Cook onions & celery as directed (added 2 large garlice cloves, minched)
Add peas, carrots, chicken, and stock. Let marry for 10-15 min
Add flour, spices, milk (add more flour to thinken if needed)
Everything else was by recipe.
Try 1/2 cup of shredded sharp cheddar in with pie mix if your feeling fancy 😉 -
David — Reply
This is my go-to-recipe when it comes to chicken pot pie – it is outstanding, tastes fantastic and such great comfort food. I’ve made it several times, all according to this recipe, and everyone loves it. Thanks!
/David, from Sweden-
Christy Denney — Reply
Thank you David!!!
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Cindy — Reply
My husband said he’s ate a lot of chicken pot pies, this is the best one by far!!! I agree, we love it!!
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Christy Denney — Reply
Oh my! I love hearing that.
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John — Reply
Lost my old recipe, that was a family favorite. Just made this….sooooo yummy!! Didn’t change a thing….we have new family comfort food…thank you!
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Christy Denney — Reply
Oh yay!!!
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Tricia — Reply
Just made this with some slight modifications…I added a chicken boullion cube, potatoes and corn. I left the celery out…I also added just a touch of half and half with the milk to thicken it up a bit. It tasted AMAZING! Really loved it. It was a great tip to bake the bottom crust for a few mins to avoid soggy-ness. It was crisp and perfect. I found that this recipe actually made us two 9 inch pies… which was great because now we have lunches. That could just be because i added some extra ingredients and chicken though. This recipe is a kepeer!
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Christy Denney — Reply
Oh thank you! I agree there is a lot of filling so you could definitely stretch it out if you like.
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KK B — Reply
I figured it is time to add a comment since I have made this at least 10x in the past few months. This is my husband’s FAVORITE THING I HAVE EVER MADE. We both adore it. We have it at least twice a month, but it will probably start being once a week, it is that good. (It’s in the oven right now). Thank you!!!!
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Christy Denney — Reply
I love, love, love hearing that. Thank you!
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Brooke — Reply
Could this be prepped the day before or in the morning then cooked later?
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Christy Denney — Reply
Sure! I don’t see why not!
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vanessa — Reply
My family loves your recipes Each one I make gets my usual “it was ok” up to a “this is great”. Which is quite the leap for my hard to please men!
Chicken pot pie is one of our favs and we’d like to make it as a care package for some friends who just had a baby. Can it be frozen?
Any other recipes you’d recommend for a new baby family!!
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Christy Denney — Reply
I have not tried freezing this but I’m sure you could. You would have to cover it when rebaking so that it doesn’t brown too much. I like doing pastas because if they have other children that’s usually a winner.
I like these: https://www.the-girl-who-ate-everything.com/2015/02/pizza-stuffed-shells.html
https://www.the-girl-who-ate-everything.com/2010/03/baked-ziti.html
https://www.the-girl-who-ate-everything.com/2010/09/chicken-and-spinach-stuffed-shells.html
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Kristin — Reply
I have made this recipe twice and it is so yummy! I did add Old Bay seasoning to my chicken and red pepper flakes, parsley, and a little oregano to the cream sauce filling to kick it up a notch. Definitely my go to recipe for Chicken Pot Pie!
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Christy Denney — Reply
Yay!! Thank you!
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Ali — Reply
I found this a little long on broth and sauce. Other amounts were okay through. Added tarragon chives and rosemary.
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Christy Denney — Reply
If you cook the sauce long enough it should be thick.
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blythe — Reply
What pan size would you suggest if I don’t have a deep dish pie plate?
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Christy Denney — Reply
You might be able to fit it in a 9×9 square pan but probably have better luck with an 11×7 pan.
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Andrea @ RecipesForDivineLiving — Reply
What a great version of such a classic dish.
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Christy Denney — Reply
It’s one of our favorites.
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Brittney — Reply
My mom made this for me as a “welcome home” dinner – ’cause chicken pot pie is my FAVORITE – and it was such a hit I literally ate like half of it. We’ve been playing around with different chicken pie recipes for years, but we never could get the right “goo” to veg to chicken ratio. This one had it. It’s also great that the “goo,” as I call it, was homemade and not from a can. We’ll definitely be making it again, however, next time we’ll probably double the recipe and cook in a 9 x 13. THANKS!
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Christy Denney — Reply
I’m so glad you agree!
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Becky — Reply
Can this be frozen?
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Christy {The Girl Who Ate Everything} — Reply
I haven’t tried but I think you could!
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Kristin — Reply
I’m making this tonight and I was just wondering how many it serves? I have 4 adults and a toddler will there be enough?
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Christy {The Girl Who Ate Everything} — Reply
Yes,
I think there will be plenty.
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Carrie — Reply
Just made it again and it was great like always!
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Leah — Reply
I’ve never attempted a pot pie before… but… it is boiling away as I type… just a few more steps and about 45 more minutes and I will know whether this was a flop or a success… but just from the smell of it right now, I’m betting on a huge success! For those of you who added potatoes, about how many did you do? I will definitely want to try that next time! 🙂 thanks!!
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Rose — Reply
my husband is real picky so I will probably try it with hamburger or beef stew meat and I am sure it will taste just as good. It can be real hard when you have a picky eater to cook for. But some how I have managed. I have learned how to switch ingredients around or just not tell him what some of the ingredients are to get him to eat. Ha Ha!!!
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Kitty — Reply
This may be a dumb question, but should I reserve 3/4 cup of broth or 1&3/4???
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Christy {The Girl Who Ate Everything} — Reply
Not a dumb question! It’s 1 cup plus 3/4 cup. Does that help?
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Emma Blackwood — Reply
Delicious! First time making pot pie and it’s fantastic.
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Amy — Reply
I thank u so much for this recipe…..my hubby love love love loves this….I get so many thank you darlings when I make it and more when I make enuf for leftovers which w 3 kids takes a triple recipe!!!! Thank you!!!!
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Crystal — Reply
This was my first time making Chicken Pot Pie without “Cream of…” soups as my base. I will NEVER go back. This was delicious! The entire family loved it! 🙂
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Muffarn — Reply
Will make this today. Looks delicious!
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Christy {The Girl Who Ate Everything} — Reply
@Anonymous,
A totally valid question. I put the raw chicken in to boil with the peas. -
Anonymous — Reply
This is probably a stupid question but is the chicken raw when you put it in a pan with the peas, etc to boil? I’m assuming so. I have a hard time cooking meats for some reason…..completely clueless!
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Judy — Reply
In my experience with making this (and I’ve probably made it about 15 times since I first saw on this site!) is that I cook the chicken in a pan, and while that is going I put the veggies sepereate, so when the chicken is just about done I put everything all together. I find that it just takes too long for the chicken to cook when boiling in the pot.
*and I just gotta say… This IS the absolute BEST Chicken Pot Pie I have EVER had…. my whole family loves this!*
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bradycharles — Reply
Thanks so much for this recipe – my hubby loves chicken pot pie & this is his favorite! I tweak it slightly by adding 2 chicken bullion cubes, 1/2 tsp pepper & potatoes! However the original recipe is fabulous as is!!! Thanks again, it’s now a weekly dish my husband begs for 🙂
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Christy {The Girl Who Ate Everything} — Reply
@Anonymous,
Everyone told me that this is the recipe I should be using by Pioneer Woman:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/ -
Anonymous — Reply
Can somebody plz tell me the recipe for the pie crust Coz a readymade crust is not available here.
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Terrill — Reply
i use canned mixed veggies and then add cream of chicken soup. so easy and delish. After i cook chicken (just brown it on the stove) i chop up in soup and veggie mixture and then add to pie pan. I also use the pre-prepared crust. I don’t do a bottom crust because i think it soaks up alot of the yummy broth. It is delicious and super easy
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Anonymous — Reply
This dish is wonderful. I made it a few weeks ago and will be making it again this week. One tip: Don’t use the Great Value (Wal Mart) brand crust. It is sweetened, and not good for a savory dish.
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Anonymous — Reply
Great recipe! My family loved it… all your recipes look amazing! Please add more!
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Christy {The Girl Who Ate Everything} — Reply
@Anonymous,
Not naive. I add the chicken raw to boil… -
Anonymous — Reply
Hi I’m a new cook so excuse this possibly naive question. Do you add the chicken raw to boil?
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Sara — Reply
Looks great.. do you think it would freeze well? Im trying to stock the freezer for a baby.
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Brenda Sheaffer — Reply
Just got done making this for dinner tonite and it looks awesome! cant wait to pop it in the oven later and have my first piece! 🙂
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Christy {The Girl Who Ate Everything} — Reply
@Rena,
To be honest I do not freeze many things and am not familiar with the best way to freeze pies. I would think just to make sure you wrap it in plastic wrap and then in foil. -
Rena — Reply
Do you have any tips for freezing pies? Would live to stock my freezer with a few for quick/healthy dinners! 🙂
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Becca — Reply
Thank you! I’ll be trying it out this week. 🙂
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Christy {The Girl Who Ate Everything} — Reply
@Becca,
I used Pillsbury pie crust. Good luck! -
Becca — Reply
What brand of pie crust do you use?
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Christy {The Girl Who Ate Everything} — Reply
@Rose,
I would add cubed potato when you add the celery and carrots. The broccoli I’m not sure. Probably you could add it later so it’s not mushy. -
Rose — Reply
Oh I love pot pie & will definitely have to try this!! I am not a fan of peas whatsoever, so I’ll probably substitute with some broccoli. I’m thinking some cubed potato would be nice as well. When would you suggest I add these two??
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mamaknowszest — Reply
HI! This is the best chicken pot pie I have ever made. I wanted to let you know that I also recommended it on my blog to my readers for them to try. http://mamaknowszest.wordpress.com/
Kindly,
Christina
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Karla Harper — Reply
I made this tonight, and my husband said it was better than his Mom’s!! He has never said that before. I was not fortunate enough to meet his mother, she passed before we met. My husband & others always brag about what a great cook she was. I used fresh carrots, because he does not like frozen, and added a potato. Thanks for the recipe!
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Julia — Reply
I made this last night for a dinner party, and it was wonderful!!!! I have leftovers that Im gonna freeze so we can enjoy this again in a few weeks!!!
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Jbelz — Reply
I made this pot pie last night for my mom…chicken pot pie is her favorite meal and she’s been making her mother’s recipe for years, but she said this was better! She loved it and I did too. I think boiling the chicken and veggies in the chicken stock gives it a lot of flavor that’s not always there. Thanks, Christy! Your site NEVER fails me!
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Christy {The Girl Who Ate Everything} — Reply
@Carrie,
So glad you liked it! Makes me want to make it right now…
Christy -
carrie — Reply
i made it with leftover turkey from Thanx and also added potatoes to it! it was the best pot pie and first pot pie i’ve ever made. THANKS!!!!!!!!!!
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Christy {The Girl Who Ate Everything} — Reply
@carrie,
I think this would be absolutely perfect with leftover turkey!
Christy -
carrie — Reply
am thinking this would be a great recipe to use with left over turkey after Thanksgiving… please let me know your thoughts on that idea! your pics are wonderful…
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chattyszakacs — Reply
Made this last night – sooooo good! The filling/sauce is delicious. I took @Amy Kelly’s advice and added a boullion cube and red skinned potatoes. I also used a ready-made bottom crust and put Bisquick biscuits on top. Next time, I’ll skip the bottom crust and just go for the Bisquick because I wanted more of that great filling! Good news: I have lots of filling left over so it’s in the freezer and will be perfect for a cold day…will be getting a lot of those soon in Columbus, Ohio!
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The Helvig Familiy — Reply
I’ve been making this same recipe (from Allrecipes.com) for a year now. It is SO good. The first time my husband tired it he said, “Wow….WOW, this is like a symphony in my mouth…flavored to perfection”. That means a lot coming from a conductor!
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Tina — Reply
just made this and it is sooooooooo good! and so filling!
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Deanna Reeder — Reply
Christy, it’s Deanna! I just wanted to tell you that I made this last night and got wonderful reviews from the family….. It was so incredibly YUMMY!! I’m really excited to try more of these recipes, they all look soo good!
Luv, Dee
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Anya — Reply
I just made this tonight and it was wonderful!! Thanks for posting!
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Amy Kelly — Reply
I made a modified version of this recipe a month or so ago and it was the best chicken pot pie I had ever eaten! For the filling I used a bag of frozen mixed veggies and I also added potatoes as well. I added a cube of chicken bouillon also and the sauce was so flavorful and amazing! I have been meaning to make this again ever since and your post has given me the push to do just that!
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Katiecakes — Reply
Yum, that looks delish!
Katie xox
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Memória — Reply
What a yummy dish. I love the photo. I’ve never made chicken pot pie, so I must try out this recipe.
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