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!

A slice of Chicken Pot Pie on a white plate.

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.

A homemade pie crust in a pie dish.

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.

Raw chicken breasts in a pot of water, about to be boiled for Chicken Pot Pie.

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.

Four images showing the process of making the filling for Chicken Pot Pie.

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.

Two images showing a homemade Chicken Pot Pie being filled and covered with a top 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.

Two images showing an unbaked homemade Chicken Pot Pie and a baked Chicken Pot Pie.

Serve with Brussels Sprouts Salad, and the Best Homemade Rolls.

Easy Chicken Pot Pie with one slice placed on a plate.

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:

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A piece of homemade Chicken Pot Pie on a plate.
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
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  • 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 it to a simmer and cook until it's just barely cooked through then 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 cooked 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.


Make Ahead Instructions: 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.
Freezing Instructions: 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.
Recipe adapted from All Recipes


Calories: 431kcalCarbohydrates: 35gProtein: 19gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 81mgSodium: 575mgPotassium: 413mgFiber: 3gSugar: 2gVitamin A: 1805IUVitamin C: 4mgCalcium: 72mgIron: 2mg

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*I originally shared this post October 2013. Updated October 2018 and October 2022.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I love that you use frozen mixed vegetables, I like more veggies than the other recipes I’ve looked at.

  2. Can I make the chicken pot pies in small single serving pie tins? I’m thinking I would then have 3, maybe 4 pies to freeze. Would be great for single servings.

  3. 5 stars
    The BEST chicken pot pie! My husband had thirds, kids loved it. This is my first time making pot pie. The roux set up beautifully! I omitted the peas and green beans, added chopped broccoli and a potato instead. Used store bought refrigerated crust, and it worked perfectly. Did not take as long as I expected. Easy for any day of the week. Thanks for this recipe!

  4. 5 stars
    This recipe is so delicious! 😋Not to mention comforting! I’m wondering if the filling can be pressure canned in bulk for future use???

  5. 5 stars
    The filling is light and not as salty as using heavy cream or the canned soups. This was actually a lot quicker to make than I thought. This will be my go to pie filling. Thank you for sharing!

  6. 5 stars
    I have a dumb question:
    Ok so, I have shopping limitations.
    All I have/can get is Canned mixed Veggies.
    Should I freeze them before making this? I’m afraid they will turn to mush

    1. If you freeze the canned vegetables, they will be even squishier when cooked. If all you can get it canned, your veggies will just be a little softer. I don’t think you will lose flavor.

  7. 5 stars
    Great recipe !!! I did used tenders instead of breast … I boil the chicken with the chicken bollion and added more to the seasoning for the veggies … I never had pot pie and first time making it … it’s so delicious!

  8. 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!

  9. 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.

  10. 3 stars
    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.

  11. 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??

    1. 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.

  12. 5 stars
    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.

  13. 5 stars
    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!

  14. 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.

  15. 5 stars
    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!

  16. No leftovers! 13 yo son had THIRDS and 6 yo had seconds and gave 2 thumbs up! Follow recipe for filling exactly but used store bought pie dough.

  17. 5 stars
    That was the best chicken pot pie recipe. I added some hot peppers to give it a little zing.
    I also used your pastry recipe, perfect pastry.
    I have made so many of your recipes and love all your recipes.
    Follow all your recipes.

  18. First time I have ever made a pie in my 67 years. I followed the recipe to the letter making it while my wife is out of town-just in case I bombed! It turned out great! Ate half of it in a single sitting.
    Used frozen raw crusts so I won’t win any awards for presentation. Great recipe-thanks!

  19. This recipe was fantastic! I added some more spices like oregano, sage and thyme. Also used chicken broth instead of water which gave it a nice rich flavor.
    Everyone asked for seconds, will be making again!

  20. 5 stars
    My absolute favorite recipe!!!!!!!! I add a chicken bullion cube when I cook the chicken and follow your exact recipe !!! Thank you for adding the 1 3/4 reserved water to the recipe instructions! I always had to scroll back up haha

  21. Lauren,
    For your Tiramisu recipe, you can substitute Pero for espresso. Some call it a coffee substitute. It’s caffeine free.

  22. 5 stars
    Absolutely loved this recipe. I didn’t have better than bouillon so I had to use bouillon and it was a bit under seasoned. I will grab some next time.

    I ended up with extra filling so I’m wondering if I put it into crusts and freeze it uncooked. Do I need to thaw it or can I just cook?

    1. Yes – the chicken bouillon definitely makes the flavor. I had leftover mix, too. We baked some crescent rolls to have with it.

  23. 5 stars
    I doubled the vegetables but it was fantastic! This is a keeper! Best one for this I have made yet. Look no further

  24. I made this tonight, but made a few changes. I used thighs (because I despise cooking with chicken breasts), added an extra 1/2 lb of chicken and made it in an oval baking dish (because of the quantity of filling). I also cooked the chicken and sauteed the filling in my instant pot instead of on the stove. It turned out fantastic and my nephew, who had never had pot pie, said it was “pretty good” which is high praise from a 17 year old.

  25. I’d like to try this recipe but I strongly oppose products like Better Than Bouillon. Do you suggest a substitute? Thank you for your help. I love your recipes!!

    1. I use boullon to add a boost of flavorful, otherwise you can leave it out, or add some other spices, to your liking.

  26. 5 stars
    My favorite chicken pot pie recipe.. the only thing I add is cut up small pieces of potato… love love love this.

  27. 5 stars
    Awesome recipe! I followed exactly and made Lauren’s homemade pie crust. Yummy! You won’t be disappointed. Give it a try.

  28. 5 stars
    Made as directed. I used my own home made crust. It turned out perfectly and disappeared quickly at dinner time. My little one didn’t pick. My oldest daughter ate carbs! My son ate his veg without complaint. My hubby ate a good third by himself and looked rather wistful when it was all gone. This recipe is a keeper.

  29. 5 stars
    Delicious! My whole family loved it, even though it had peas, carrots, and green beans in it. My husband had thirds, lol! I made it with homemade piecrust and I think that makes a huge difference.

  30. I only had 2% milk so I added 1/4 of a block of cream cheese that I warmed in microwave and on my goodness it was delicious!! (Not as healthy but it was worth it) I used a store bought crust and next time I will make my own. It browned so quickly and then the bottom was undercooked. Thinking the crust should have baked it a little before filling it?

  31. I want to make this truly from scratch, aka not using store bought boullion. Can you recommend how to substitute this? Stock and salt?

  32. 5 stars
    I followed the recipe as written and my daughters (picky eaters) and I loved it!!! I will definitely be making again.

  33. 5 stars
    I made this recipe and it was delicious. I did add more celery because I accidentally sliced more than it called for so I threw that in and at my grocery I could only find a 12 oz bag of frozen veggies so I used all of that. Still turned out pretty good. Thanks for sharing the recipe!

  34. I’m not giving this a number of stars because I changed it too much. But I must say I’m happy to see you recommend using Better Than Bouillon. It is always way better than a regular bouillon cube. I used your base recipe but was getting ready to leave for vacation and used what I had in my refrigerator.


  35. 5 stars
    I made this last night and it was delicious! It was very easy to make and the perfect comfort food for this freezing weather. The only thing that i would do different next time is make my own crust so that it could be thicker. O used the roll out kind from the dairy case and it was too thin for a pot pie. Otherwise, this recipe is a keeper and I’ll be making it again and again!

  36. 5 stars
    Absolutely amazing! This is the best chicken pot pie I ever tasted. I used refrigerated pie crust to save time. I also used frozen vegetables for soup because it has a bigger variety of vegetables in it. My husband said the only thing that would have made it better is if I had made two pies instead of one. This is the only recipe for chicken pot pie I will use from now on. Thanks for such a great recipe.

  37. Looking good! Taste great! I put like an 8th cup of white wine vinegar, just personal taste. Thank you. Its a good recipe.

  38. 5 stars
    This is a total keeper! I made the crust and filling the day before and stored them separately in the fridge. Then the next night when I wanted to make it, I rolled the crust, filled the shell, and baked it. It turned out perfect! SOOO yummy! This will be a regular make-ahead dinner!

  39. Im a sucker for homemade chicken pot pie, and this looks like a fabulous recipe. a little different than mine. Can’t wait to try it!