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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.
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!
Awesome recipe! Added fresh carrots and some diced new potatoes instead of other frozen veggies. Used broth to poach my chicken and then fresh broth instead of reserving what I used to cook the chicken. Craving the filling more than the crust so I used some biscuits instead of the pie crust, still amazing! So easy, relatively cheap for the amount it produces and so quick! 100% worth trying! Will be making again
It’s 2026 here in Colorado just made the pot pie! Hope it’s good !!
I made this using my home canned chicken. I also added a little cubed potato to my mixed vegetables. I added extra mixed vegetables and pressed out crust in a 9×13. My filling was real thick. It was delicious. Thank you for recipe.
Loved the chicken pot pie recipe!
Absolutely delicious. I was looking for a short cut and used store bought pie crust. I won’t make that mistake again. This recipe deserves homemade pie crust!!! The filling has the best creamy flavors and texture.
What is the point of reserving 1 3/4 C water in step 1?
You use that reserved chicken water to make the sauce in step 2.
Thanks, Stacy; saw that after I posted!
Par bake the bottom crust for less sogg?
I’ve never had issues with soggy bottom but yes you can par-bake (blind bake) the bottom crust for about 10-15 minutes at 425°F before adding the filling.
This was delicious, I followed the recipe down to a t but my pie stuffing came out too runny. Though I did use a store bought crust. Any ideas why? Thanks!
The most common reason is the filling was still too hot when you added it to the crust. The recipe says to let the filling cool before pouring it in if it’s hot, it can make the bottom crust soggy and keep the filling from setting up properly. Next time, let the filling cool completely in the fridge before assembling. Also, make sure you’re simmering the filling long enough in step 2 until it’s nice and thick!
Thank you for your feedback! I made the stuffing the night before, let it hang out in the fridge and put it in the crusts the following day to bake. Any other ideas?
Since you cooled it overnight, here are other possibilities: the filling might not have been thick enough before you assembled it (it should coat the back of a spoon), you may have had too much liquid, or the vegetables released extra moisture during baking.
Just made this tonight. Delicious! It came together really quickly with a premade pie crust and rotisserie chicken. Passed the recipe on to my daughter in law to attempt making it gluten free and dairy free.
Super delicious pot pie, tastes amazing the second day as well. I followed the recipe almost exactly except I used a store-bought crust and omit the 1/2 tsp of salt. The bouillon paste is salty enough. I bookmarked this recipe!