There’s something magical about a warm, homemade chicken pot pie that can instantly transport you back to simpler times. The flaky, golden crust, cradling a creamy, savory filling bursting with tender chicken, carrots, and peas, is pure comfort on a plate.

I remember the first time I tried making it myself, filling the kitchen with that irresistible aroma of sautéed onions and fresh herbs. It was a chilly evening, and the warmth of the oven felt like a cozy embrace.

What makes this chicken pot pie special is its versatility; you can use leftover roast chicken or even a store-bought rotisserie bird to save time without sacrificing flavor. Each bite is a delightful blend of textures, from the crisp crust to the velvety filling, and it’s a dish that brings everyone together around the table.

As the leaves change and the air turns crisp, it’s the perfect time to indulge in this classic comfort food. I’d love to hear how you make your chicken pot pie or any unique twists you’ve tried!

Why I Love This Recipe?

It’s a recipe that brings back fond memories of family dinners.
I love using rotisserie chicken, making it quick and easy to whip up.
You can mix in whatever veggies you have on hand.
Everyone appreciates a slice of this classic dish, making it a crowd-pleaser.

Chicken Pot Pie Recipe

When comfort food calls, there's nothing quite like a warm, homemade chicken pot pie. This recipe, made entirely from scratch, features a buttery, flaky pie crust that envelops tender chicken and vegetables in a rich and creamy sauce. Perfect for a cozy dinner or as leftovers for lunch, this dish is sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 2 50

Cook Time 35

Total Time 3 25

Course Main Course

Cuisine American

Servings 8

Calories 501 kcal

Ingredients

For the Pie Crust

Homemade Pie Crust or All Butter Pie Crust both recipes yield 2 crusts, 1 for the bottom and 1 for the top

For the Filling

1 pound 450g Skinless, boneless chicken breast or thighs, cubed
1 cup about 130g sliced Carrots (about 2 carrots)
½ cup about 40g sliced Celery
⅓ cup 5 Tbsp; 71g Unsalted butter
⅓ cup 45g chopped Yellow onion (½ of a small onion)
1 tsp Minced garlic
⅓ cup 41g All-purpose flour
¾ tsp Salt
½ tsp freshly ground Black pepper
1 tsp Dried thyme leaves
1¾ cups 420ml Chicken broth/stock (reduced sodium recommended)
⅔ cup 160ml Half-and-half*
1 cup 125g Frozen peas
Egg Wash: 1 large egg beaten with 1 tablespoon 15ml milk
Optional: Sprigs of fresh thyme for garnish

Instructions

Prepare the Crust:

Prepare either pie crust recipe through step 5, including chilling the dough for at least 2 hours. (I often make the crust the night before.) You’ll be using both crusts for this recipe.

Cook the Chicken and Vegetables:

In a large pot, combine the cubed chicken, sliced carrots, and celery. Add enough water to cover the chicken and vegetables. Place over medium-high heat and bring to a boil. Boil for 10 minutes, then remove from heat, drain, and set aside.

Make the Gravy:

In a large skillet over medium heat, melt the butter. Add the chopped onions and minced garlic. Stir occasionally until the onions are translucent and the butter is lightly browning.
Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no lumps remain, then simmer over medium-low heat until thickened, about 10 minutes. It should be a thick gravy; simmer longer if needed. Taste and adjust seasonings, adding more thyme if desired. Remove from heat and set aside.

Preheat the Oven:

Preheat your oven to 425°F (218°C).

Roll Out the Crust:

On a floured work surface, roll out one of the discs of chilled dough until it’s about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers and trim any excess overhang.

Assemble the Pie:

Spoon the chicken and vegetable mixture into the bottom crust. Scatter the frozen peas on top and pour the gravy evenly over everything.
Roll out the second disc of dough as you did the first. Cover the pie with the second crust and trim any excess overhang. Crimp the edges with a fork to seal. Slice a few small slits in the top crust to allow steam to escape, then brush the crust and edges with the egg wash.

Bake the Pie:

Bake for 32–38 minutes, or until the top crust is golden brown. After 20 minutes, cover the edges of the crust with aluminum foil or use a pie crust shield to prevent over-browning.

Serve:

Remove from the oven and let cool for at least 10 minutes before serving. This pie makes amazing leftovers, the filling thickens even more by the next day! Store in an airtight container in the refrigerator for up to 5 days.

Notes

You can prepare the filling and gravy up to 1 day in advance; cover and chill in the refrigerator. Assemble and bake the next day.
The pie crust can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Thaw overnight in the refrigerator before using.

Nutrition Facts:

Nutrition	Value
Calories	501 kcal
Protein	23g
Fat	21g
Carbohydrates	33g
Fiber	2g
Sodium	604mg

What Complements Chicken Pot Pie?

Please Rate this Recipe

Deliciously Creamy Chicken Pot Pie Recipe for a Perfect Fall Season Dinner!