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There's a reason this classic Chicken Pot Pie recipe is a comfort food favorite, with a creamy and flavorful chicken and vegetable filling nestled inside a buttery, flaky pie crust.
Some of my favorite chicken recipes include Chicken Cordon Bleu, Sheet Pan Chicken Fajitas, Chicken Tinga, or Hawaiian Bowls!
If I had to choose just one American classic, it would be Chicken Pot Pie.
Not only is it warm and cozy, but it's an all-in-one meal, with protein and veggies. Nothing compares to making Chicken Pot Pie from scratch with fresh ingredients, especially when store-bought versions are full of preservatives and salt.
I love how this dish can be prepped entirely in advance. You can prep the filling and the pie crust and store them separatly in the fridge, or even assemble the whole pie a few hours before dinner, and it's ready to bake. It's the ultimate comfort food, right up there with Meatloaf, Fettuccine Alfredo, Hamburger Gravy, and Homemade Lasagna.
How to make Chicken Pot Pie:
Make Pie Crust: I highly recommend our easy pie crust recipe because the taste is better and store-bought crusts overcook really easily when baked for long periods, like this pie requires. Our pie dough recipe makes enough for the top and bottom crusts needed here.
Cook Chicken: Season chicken and add to a pot. Cover with water and simmer until it's just cooked through. Remove to a plate.
Make Filling: Cook onions and celery in butter in a saucepan then add flour, salt, pepper, bouillon paste, celery seed, and garlic powder. Pour in milk and water then bring to a simmer, stirring until thickened. Stir in chopped cooked chicken and frozen vegetables.
Bake: Pour filling into bottom pie crust in the pan then cover with the top crust. Prick a few holes in the crust and bake at 425°F for 30-35 minutes, or until the top is golden brown and the filling is bubbly. Check on the pie and if it's getting too brown, tent a piece of foil and place it loosely on top.
Make Ahead and Freezing Instructions:
To Make Ahead: You can prep the chicken filling a whole day in advance., stored in the fridge. Or, you can prep the whole pie one day in advance. Make the filling and allow it to cool in the refrigerator. Pour cooled filling into chilled pie crust, cover and refrigerate until baking the next day.
To Freeze: You can freeze this chicken pot pie recipe before or after it's baked. Cover well and keep in the freezer for up to 3 months. Thaw completely overnight in the refrigerator then bake as directed.
Serve With:
- Homemade Dinner Rolls
- Wedge Salad
- Apple Pecan Salad
- French Green Beans
- Broccoli Salad
- Roasted Vegetables
- Burrata Salad
- Brussels Sprouts Salad
- Broccoli Apple Salad
Chicken Pot Pie
Equipment
Ingredients
- 1 recipe Homemade pie dough, , chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter, (75 g)
- 1/2 cup celery, , sliced (50 g)
- 1/3 cup onion, , chopped (45 g)
- 1/3 cup all-purpose flour, (40 g)
- 1/2 teaspoon salt, (2.5 g)
- 1/4 teaspoon freshly ground black pepper, (0.5 g)
- 1/4 teaspoon celery seed, (0.5 g)
- 1/2 teaspoon garlic powder, (1.5 g)
- 1 teaspoon chicken bouillon paste, , or more to taste (or substitute 1 bouillon cube) (5 g)
- 1 cup milk, (240 ml)
- 8 ounces frozen veggies, (mix of carrots, peas, green beans, and corn) (225 g)
- 1 egg
- 1 tbsp milk, (15 ml)
Instructions
- Cook Chicken: Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring it to a simmer and cook until it's just barely cooked through then remove the chicken to a plate. Allow it to cool for a few minutes before chopping into bite-size pieces. Reserve about 1 ¾ cups of the water in a measuring cup, and discard the rest.
- Chicken Pot Pie Filling: 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.
- Add chopped chicken and 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).
- Preheat oven to 425 degrees F.
- Roll out bottom pie crust: Remove one pie dough from the fridge and place on lightly floured counter. Use a rolling pin to roll dough into a large circle, about 12 inches in diameter. Place in 9 inch pie pan.
- Assemble: Add cooled chicken pot pie filling. Roll out second pie crust and place over the top of the filling. Seal edges of the two crusts together and crimp them, if desired. Use a sharp knife to make a small slit in the top pie crust to allow steam to escape.
- Egg wash: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer 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 a piece of aluminum foil.
- Rest and serve: Allow chicken pot pie to cool for at least 15-20 minutes before serving, to allow it to set up.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this post October 2013. Updated October 2018 and October 2022 and November 2024.
Best pot pie I’ve made! This filling is delicious! I did add potatoes (peeled, diced small, & boiled until fork tender) & the homemade pie crust is a must!!
Made this tonight for my husband and he LOVED it!!! Hands down best chicken pot pie he’s ever had!!! His words. 😁
This was hands down the best pot pie I have ever made or ever eaten! My 8 year old loves to cook and this was simple enough for her to follow along. So so so good! We will be making it again. We also made the crust with the linked recipe and it was just too dang good!
I made this pie to take to some friends who had been sick (a one for us). My husband and our friends all said. “This is the best Chicken Pot Pie we have ever eaten”
I love, love, LOVE this recipe. It has become one of my regulars. It’s easy. The pie crust recipe also by her is STELLAR and makes this pot pie a cut above the rest. I promise you will not regret making the crust or this pot pie. Sometimes I forget to add celery seed, or I add more chicken and veggies than called for. It always comes out amazing. Lauren has yet to lead me astray with her impeccable recipes. Thanks for another great one!
This is phenomenal. I’m sure it is excellent as is, but I found a great deal on rotisserie chicken so just chopped that up and used a few good handfuls instead of cooking the chicken myself. Subbed in chicken stock for the cooking water and it all worked out great! Just in case someone is wondering if they can do this with some leftover rotisserie chicken!
Could I use oat milk in place of regular milk?
Yes you can!
This recipe is lovely. I added a bit of thyme to make it even more savory!
Love this recipe. My cheat code is using Pillsbury dough sheets instead of making my our crust. So yum!!
If I want to double the recipe and bake two pot pies at the same time, how much longer do they need to cook? I made this once and it was amazing.
Love that you loved this one! If you’re baking them at the same time on the same rack, time should be about the same. Maybe 5-10 minutes more but check at the time listed on the recipe first!
This is my first time making chicken pot pie, and my husband and I both agree we’ve never had better! I would describe my skill level as just leaving begging and entering intermediate, and i found this recipe to be a breeze. Even prep is super easy. I will certainly not bother ever trying another pot pie recipe. This will always be my go to!
Do you recommend to pre-bake the bottom crust?
You don’t need to pre-bake it. The filling is hot when it goes in, which helps the bottom crust cook through nicely.
This is the best pot pie recipe that I’ve made three times. Only substitution I made was subbing thyme for the celery seed. Used your recipe for the pie crust which is delicious and flakey but as a beginner, I had a difficult time rolling out the crust. How many tablespoons of water do you find works best?
So glad you loved it! For the pie crust, start with 5-6 tablespoons of ice water and add more only if needed. The dough should just barely come together it’ll feel a bit crumbly but should hold when you press it. Too much water makes it sticky and tough to roll.
how many 5″ mini pot pies does do this recipe make
This recipe makes one 9-inch pot pie, which should give you about 3-4 mini 5-inch pot pies, depending on how deep your mini pans are. You’ll want to adjust the baking time.Start checking at around 25-30 minutes at 425°F, looking for golden tops and bubbly filling. The smaller pies will cook faster than the full-size version!
Excellent! One of the best tasting recipes I’ve ever made, my husband said it was the best chicken pot pie he’s ever had! I did use a pillsbury store bought crust and covered the edges the last 25 minutes of baking. My new go to! Thank you for this delicious recipe!
Did you prebake the bottom crust before adding the filling?
What would be the baking instructions for 4″ individual pies?
Bake the 4 inch pies at the same temp. They’ll just cook faster. Start checking them around 20 to 25 minutes and pull them when the crust is golden and the filling is bubbly.