This homemade Chicken Pot Pie recipe could be the king of all comfort foods! It is easy to make, freezer friendly, and a meal the whole family is excited about. To take this recipe to the next level, try using my homemade pie crust!
Looking for more chicken recipes? I love this Chicken Cordon Bleu, Sheet Pan Chicken Fajitas, Chicken Tinga, or Hawaiian Bowls!
Why I love this recipe:
- Homemade can’t be beat – There is so much flavor in the filling and wholesome ingredients that store-bought chicken pot pie can never compete with. And the filling and crust are both very simple to make.
- Make Ahead – The filling and pie crust can be made ahead, or the entire pie can be made in advance, or even frozen to enjoy another day.
- Ultimate Comfort Food – Chicken Pot Pie could be the king of comfort food, especially on a chilly day. It is a treasure in our house, and a meal that everyone is excited about!
How to make Chicken Pot Pie:
Prepare Pie Crust: I love to use my Perfect Pie Crust, and usually have some in my freezer. Follow my step-by-step instructions and it turns out perfect every time! You can use a store-bought pie crust, if needed.
Cook Chicken: Add chicken to a pot and cover chicken with water. Bring it to a simmer and cook until it’s just barely cooked through then remove the chicken to a plate.
Make Filling: In another saucepan, cook the onions and celery in butter. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water and milk and bring mixture to a simmer until it thickens. Add chopped chicken and frozen vegetables.
Add to Pie Crust: Pour the mixture into your prepared pie crust then cover with the top crust. Prick a few holes in the crust.
Bake: Place pie in oven at 425°F for 30-35 minutes, or until the top crust is golden brown and filling is bubbly. Check the pie half way through cooking and tent with a piece of aluminum foil it it is browning too quickly.
Serve with Brussels Sprouts Salad, and the Best Homemade Rolls.
Make Ahead and Freezing Instructions:
To Make Ahead: The filling for chicken pot pie can be made 1 day in advance; cover and chill in the refrigerator. Fill your crust and bake the next day, as directed. Leftover chicken pot pie will last in the fridge for up to 5 days, stored in an airtight container.
To Freeze: The unbaked or baked pot pie freezes well for up to 2-3 months. Allow it to thaw overnight in the refrigerator and then bake as directed, or bake until its warm throughout.
Serve Chicken Pot Pie With:
- French Green Beans
- Three Bean Salad
- Classic Wedge Salad
- Mixed Green Salad with Berries
- Broccoli Salad
- Watermelon Salad
- Caprese Salad
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Chicken Pot Pie
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter
- 1/2 cup celery , sliced
- 1/3 cup onion , chopped
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste , or more to taste (or substitute 1 bouillon cube)
- 1 cup milk
- 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn)
- 2 9 inch dough for 2 pie crusts , use my homemade recipe or substitute unbaked store-bought pie crust
- 1 egg
- 1 tbsp milk
- Preheat oven to 425 degrees F. Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring to a boil and cook for 6-10 minutes or until the chicken is just barely cooked through. Remove the chicken to a plate, reserve about 1 ¾ cups of the water in a measuring cup, and discard the rest.
- Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bullion paste and celery seed.
- Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick.
- Chop the chicken and add it to the pot along with the frozen vegetables. Taste and season with more salt, pepper, bouillon or garlic powder if needed. Allow mixture to cool (so that's it's not hot when poured into the pie crust).
- Pour mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make a few small slits in the top crust to allow steam to escape.
- Make egg wash by whisking 1 egg with 1 tablespoon milk and lightly brush over the top pie crust before baking.
- Bake for 40-50 minutes, or until the top crust is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with foil. Cool for at least 15-20 minutes before serving to allow it to set up.
Did You Make This Recipe?
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*I originally shared this post October 2013. Updated October 2018 and October 2022.
I followed the recipe and directions and when it was done cooking and ready to serve, the creamy sauce turned into a watery sauce. It still tasted good and my family liked it, but why did it do this? I’ve made other pot pies before and this never has happened.
If using your Perfect Pie Crust recipe, do you pre-bake the pie crust? If No, does the bottom crust get flaky?? or does it get soggy??
No, don’t pre-bake it. As long as the chicken pie filling is cooled off before you add it to the crust (and your crust is cold!) it will turn out great! I like to roll both crusts out and refrigerate them first, so they’re are very cold when they go in the oven.
I followed the recipe as written; however, I used grilled chicken left over from the night before. So, I used 1 3/4 cup chicken broth in place of the water.
This is a must try recipe. It has great flavor and creaminess. I have already added it to my list of favorites ! Be sure to make your own crust – a store bought crust won’t do it justice.
This is the absolute chicken pot pie-I made it with left over turkey from Thanksgiving. Truly the best and easiest recipe I have ever tried!
Made the chicken pot pie for Christmas dinner. I’ve never been fond of boiled meat, so I sauteed the chicken breasts, deglazed the pan with chicken broth and used that in place of the chicken water. Best thing I’ve cooked in months.
I’ve never made chicken pot pie before, but as my son said “It’s bussin'” Super easy and delicious. 😋
I made this with leftover Thanksgiving turkey and it was AMAZING! It was full of flavor and came together quick. Even the kids ate seconds. Winner recipe!
Our family absolutely loves this recipe! It is easy and so darn good.
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