This Chicken Pot Pie is the ultimate comfort food dinner that’s overflowing with a warm, hearty filling of carrots, potato, onion, celery, frozen peas, and tender, juicy pieces of chicken breast!
This Homemade Chicken Pot Pie has all of the flavors of classic warm and cozy comfort food that we all crave! With a satisfying filling like this, no one will be leaving the dinner table hungry!
Making a pot pie filling from scratch can feel intimidating but it’s actually super easy, and well worth the time! This recipe walks you through it step by step and rewards you by using a store-bought refrigerated pie dough to make it easier for you!
If you prefer a homemade pie crust just whip up your favorite pie dough recipe to replace the store-bought version!
Filling: The base of this chicken pot pie filling is butter, chicken breast, carrots, potato, onion, celery, and frozen peas.
Sauce: The sauce is made of flour, poultry seasoning, garlic powder, celery seed, salt, pepper, milk, and chicken broth.
Crust: You’ll also need pie dough crusts, and water and egg for the egg wash.
How To Make Homemade Chicken Pot Pie
Making pot pie has never been easier! Here’s a brief overview but make sure to scroll down to the full printable recipe card for even more details and that measurements!
- Boil the potatoes and carrots together, then turn down the heat and allow them to simmer. Drain and set aside.
- Saute chopped chicken, onions, and celery in butter until the chicken is thoroughly cooked and the onions become translucent. Then add in the diced-up carrots and potatoes. Then stir in the flour, poultry seasoning, garlic powder, celery seed, salt, and pepper.
- Simmer together after adding in the chicken broth and milk. Stirring occasionally until the mixture has thickened. Remove from heat.
- Pour the hot chicken mixture into the bottom pie crust in your pie plate. Cover with the top crust, seal the edges and cut away the extra dough.
- Brush the egg wash onto the top of the pie crust. Then slice four small slits in the crust to allow the steam to escape while it cooks.
- Bake until the pie crust is golden brown and the filling bubbles. Allow the pie to cool briefly.
Homemade Chicken Pot Pie Variations
- If you’re making the pie crust yourself you can substitute garlic salt for the regular salt in the pie dough.
- Dress the crust up by making a lattice-topped crust!
- Substitute the pie dough for phyllo dough, puff pastry, or biscuit dough.
- Mix in other ingredients such as corn, peas, green beans, green peppers, mixed vegetables, mushrooms, or roasted sun-chokes.
- Swap out the fresh vegetables for a cup of frozen mixed vegetables! No need to cook them first, just add them in at the same time as the flour and seasonings.
- Switch up the sauce! Use half and half, buttermilk, cheddar or parmesan cheese, cream of chicken/mushroom soup, wine, or gravy.
- Add in different herbs or spices like sage, thyme, bay leaves, parsley, rosemary, curry powder, lemon juice, or Worcestershire sauce.
How To Store Chicken Pot Pie?
You can store baked chicken pot pie for up to 4 to 5 days in the refrigerator. To reheat, cover with foil and bake at 350°F for 20 minutes.
Can I Freeze Chicken Pot Pie?
Yes, let it completely cool and then wrap it in plastic wrap or foil and place it in the freezer. To reheat, thaw the pie in the fridge before baking uncovered at 400°F for about 30 minutes.
You can also bake it directly from frozen by cooking it for 15 minutes at 475°F and then for another 45 minutes at 375°F.
How Do I Thicken The Filling?
The filling will thicken as it bakes in the oven. You can also add 1 to 2 tablespoons of cornstarch when you’re simmering the filling with chicken broth and milk.
A plateful of a hearty, warm comfort meal never gets old! Here are more of my favorite chicken-based comfort meals that are worth cozying up to that the whole family will enjoy!
- Chicken Tetrazzini Casserole – Fettucini, chicken, mushrooms, and peas baked in a creamy cheese sauce!
- Creamy Tuscan Chicken – Homemade gourmet meal made with sundried tomatoes and spinach!
- Cajun Chicken Pasta – A creamy, flavorful dinner ready in just an hour!
- Ranch Chicken and Rice Casserole – Easy, one-dish dinner recipe using just 6 ingredients!
- Instant Pot Chicken Alfredo – In just 30 minutes you’ll be enjoying a thick, creamy, cheesy dish!
Chicken Pot Pie
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Chicken Pot Pie
- ½ cup carrots diced small
- 1 medium potato peeled and diced
- 1 chicken breast skinless & boneless, cut into 1” pieces
- ¼ cup finely chopped white onion
- ½ stalk celery diced
- 3 tablespoons salted butter
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1¾ cups chicken broth
- ¾ cups whole milk
- ¼ cup frozen peas
- 1-2 Tablespoons cornstarch optional
- 2 (9-inch) pie dough crusts
- 1 teaspoon water
- 1 large egg
- Preheat oven to 400°F.
- In a saucepan, cover the potato and carrots with water, bring to a boil, then turn down and simmer for about 4 to 6 minutes until fork tender. Take off the heat and drain. Set aside.
- In the meantime, chop the chicken, onions and celery.
- In a large, deep frying pan, sauté the chicken, onions, and celery in butter until the chicken is cooked and the onions are translucent.
- Add the diced carrots and potatoes, then stir in the flour, poultry seasoning, garlic powder, celery seed, salt and pepper.
- Add the chicken broth and milk. Simmer, stirring occasionally, until thickened, about 4 to 7 minutes. If you are having trouble thickening the sauce, add in 1 to 2 Tablespoons of cornstarch. The mixture will thicken as it bakes in the oven, but it should be slightly thickened at this point.
- Place the bottom pie crust in a 9 inch pie plate.
- Making sure the filling is hot, pour it into the pie crust inside of the pie plate.
- Quickly cover with top crust, sealing the edges and cutting away extra dough.
- Beat the egg and water to make an egg wash and brush it onto the top of the pie crust.
- Make four small slits in the top crust to help steam escape.
- Bake for 30 to 35 minutes, covering edges with foil if necessary. The pot pie is done when the pie crust is golden brown and the filling is bubbly.
- Cool for 10 minutes before serving. Best when served warm.
- Looking for even easier prep? Instead of adding in fresh vegetables, use 1 cup of frozen mixed veggies. There’s no need to cook them ahead of time, add the veggies in at the same time you add in your flour and seasonings.
- The filling should thicken as it bakes, but you can also add 1 to 2 tablespoons of cornstarch when you’re simmering the filling with chicken broth and milk.
- You can use store-bought or homemade pie crust for this recipe.
- You can store baked chicken pot pie for up to 4 to 5 days in the refrigerator. To reheat, cover with foil and bake at 350°F for 20 minutes.
- To freeze, let it completely cool and then wrap it in plastic wrap or foil and place it in the freezer. To reheat, thaw the pie in the fridge before baking uncovered at 400°F for about 30 minutes. You can also bake it directly from frozen by cooking it for 15 minutes at 475°F and then for another 45 minutes at 375°F.