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
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Recipe
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
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*I originally shared this post October 2013. Updated October 2018 and October 2022 and November 2024.
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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!
I promised my husband a pot pie for dinner (one of his favorites), so of course I checked your site to see if you had a recipe! And, as I expected, you did!
It was *the best* meal I have made in awhile (and im a pretty decent cook!). My husband and parents raved. It was delicious.
Thank you for yet again another amazing recipe!
I’m wanting to make this for a mom who just had a baby. I wanted to see if it would be ok to make the filling the night before, assemble the day of for her to bake for dinner that evening? Would the delayed baking compromise the outcome of this delicious dish? Thank you for your time and help with this.
That would work great! Hope she loves it.
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.