Homemade Chicken Pot Pie (Easy From Scratch Filling)

Few dinners feel as cozy as a homemade chicken pot pie. A golden, flaky crust on top, and underneath, a rich and creamy filling packed with tender chicken, carrots, peas and potatoes. It was my grandmother’s go to Sunday dinner, and now it is mine. I use store bought pie crust to keep it simple, but the filling is made from scratch and tastes so much better than anything from the freezer aisle.

Quick answer: To make chicken pot pie, cook onion, carrots, celery and diced potatoes in butter, stir in ⅓ cup (40g) of flour, then slowly whisk in 1¾ cups (420 ml) of chicken broth and ¾ cup (180 ml) of milk until thick. Add 3 cups (420g) of cooked chicken, peas, thyme, salt and pepper. Pour into a pie crust lined dish, cover with a top crust, cut slits and bake at 400°F (200°C) for 30 to 35 minutes until golden.

It serves 6 and takes about 1 hour, including baking time.

Why You Will Love This Chicken Pot Pie?

• The filling is rich and creamy. A simple homemade gravy made with butter, broth and milk coats every bite.
• It is easy. Store bought pie crust saves time, and rotisserie chicken works perfectly.
• It is a complete meal. Chicken, vegetables and a flaky crust all in one dish.
• It uses up leftovers. Great for leftover roast chicken or turkey.
• It freezes well. Make two and freeze one for a busy night.

Ingredients

This makes one 9 inch (23 cm) deep dish pie, about 6 servings.

For the crust

• 2 refrigerated pie crusts (or homemade pastry for a double crust pie)
• 1 egg, beaten with 1 tbsp milk, for brushing

For the filling

• ⅓ cup (75g) unsalted butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced small (about 1 cup / 150g)
• 2 garlic cloves, minced
• ⅓ cup (40g) all purpose flour (plain flour)
• 1¾ cups (420 ml) chicken broth
• ¾ cup (180 ml) whole milk or half and half
• 3 cups (420g) cooked chicken, shredded or diced
• 1 cup (140g) frozen peas
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp salt and ½ tsp black pepper

A few notes on the ingredients

Chicken: Any cooked chicken works. Rotisserie chicken is my favorite shortcut because it adds lots of flavor. You can also poach 1½ lb (680g) of chicken breasts in the broth for 15 minutes, then shred.

Pie crust: Refrigerated crusts are easy and reliable. In the UK, ready rolled shortcrust or puff pastry works great. Puff pastry gives an extra flaky, golden top.

Milk: Whole milk makes a creamy filling. Half and half or single cream makes it extra rich.

How to Make Chicken Pot Pie (Step by Step)

Heat the oven. Heat your oven to 400°F (200°C). Place a sheet pan on the lower rack to catch any drips.

Line the dish. Press one pie crust into a 9 inch deep dish pie plate. Keep it in the fridge while you make the filling.

Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the onion, carrots, celery and potato and cook for 8 to 10 minutes until the carrots start to soften. Add the garlic for the last minute.

Make the sauce. Sprinkle the flour over the vegetables and stir for 1 to 2 minutes to cook out the raw flour taste.

Add the liquids. Slowly pour in the broth while stirring, then the milk. Simmer for 3 to 5 minutes, stirring often, until thick and creamy.

Add the chicken. Stir in the chicken, peas, thyme, salt and pepper. Taste and adjust. Let it cool for 10 minutes so it does not melt the bottom crust.

Fill and top. Pour the filling into the crust. Lay the second crust on top, trim the edges, and crimp them together with a fork or your fingers.

Vent and brush. Cut 4 or 5 small slits in the top to let steam escape. Brush with the egg wash.

Bake. Bake for 30 to 35 minutes until deep golden brown and bubbling. Cover the edges with foil if they brown too fast.

Rest. Let it rest for 15 minutes before slicing so the filling sets.

Easy Shortcuts and Variations

• Biscuit topped pot pie. Skip the crusts. Pour the hot filling into a baking dish and top with 8 refrigerated biscuits. Bake at 375°F (190°C) for 20 to 25 minutes.
• Puff pastry pot pie. Pour the filling into a dish and cover with a sheet of puff pastry. It puffs up tall and flaky.
• Mini pot pies. Divide the filling between ramekins, top with circles of crust and bake for 20 to 25 minutes. Fun for kids and guests.
• Top crust only. Skip the bottom crust for a lighter pie that is quicker to make.
• Turkey pot pie. Use leftover turkey after Thanksgiving or Christmas.
• Chicken pot pie soup. Skip the crust, add 2 extra cups of broth and serve with crackers or biscuits.

If you love this cozy, creamy chicken comfort food, my chicken and dumplings is another family favorite with soft, fluffy dumplings instead of crust.

For another cozy one-pot dinner, my lasagna soup is a family favorite that is ready in 45 minutes.

What to Serve With Chicken Pot Pie?

Chicken pot pie is a full meal on its own, so I keep the sides light:

• A simple green salad with vinaigrette
• Roasted green beans or broccoli
• Cranberry sauce on the side for a holiday feel
• A cup of soup on chilly nights, like my classic chicken noodle soup

My Tips for the Best Chicken Pot Pie

• Cool the filling first. Hot filling melts the bottom crust and makes it soggy.
• Cook the flour. Stirring the flour for a minute or two removes the raw taste and thickens the sauce better.
• Cut the vegetables small. They cook evenly and every bite gets a mix of everything.
• Use a baking sheet underneath. Pot pies often bubble over.
• Let it rest. Fifteen minutes lets the filling thicken so slices hold together.

Common Mistakes

• A runny filling. It needs to simmer until it coats the back of a spoon before going into the crust.
• A pale crust. Do not skip the egg wash, and bake until it is truly golden.
• Forgetting the vents. Without slits, steam can make the crust soggy or cause it to burst.
• Under seasoning. Taste the filling before it goes in the pie. It should taste well seasoned on its own.

How to Make Ahead, Store and Freeze?

Make ahead: Assemble the pie, cover it and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time.

Fridge: Leftovers keep for 3 to 4 days. Reheat slices in the oven at 350°F (175°C) for 15 to 20 minutes so the crust stays crisp.

Freezer: Assemble the pie but do not bake it. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Bake from frozen at 400°F (200°C) for 60 to 75 minutes, covering the edges with foil if needed.

Chicken Pot Pie FAQs

Can I use rotisserie chicken in pot pie?

Yes. It is the best shortcut. One rotisserie chicken gives you about 3 to 4 cups of meat.

How do I keep the bottom crust from getting soggy?

Let the filling cool before adding it, bake on the lower rack, and make sure the filling is thick, not runny.

Can I make chicken pot pie without a bottom crust?

Yes. Many people only use a top crust. It is quicker and the top gets just as golden.

Can I use frozen mixed vegetables?

Yes. Use about 2 cups of frozen mixed vegetables instead of the fresh carrots, celery and peas. Add them with the chicken.

Why is my pot pie filling too thin?

The sauce did not simmer long enough, or there was not enough flour. Simmer until thick before filling the pie.

Final Thoughts

Homemade chicken pot pie is comfort food at its best. With a store bought crust and a rotisserie chicken, it is easier than you might think. Make one this week, and if you are feeling extra organized, make a second one for the freezer. You will be so glad you did.

If you want another creamy one-pan chicken dinner, my marry me chicken is ready in 30 minutes.