Chicken Pot Pie Recipe: Best Homemade Version You’ll Ever Make

Nothing brings warmth to your home quite like a bubbling chicken pot pie straight from the oven. If you’re looking for the ultimate comfort food that checks every box – hearty, flavorful, and simple to prepare – you’ve come to the right place. This guide walks you through how to make a classic, homemade version that your family will request again and again.

Whether you’re an experienced home cook or new to the kitchen, this chicken pot pie recipe is incredibly approachable. With wholesome ingredients and easy-to-follow steps, you’ll create a flaky-crusted pie brimming with creamy chicken and vegetables. Let’s dive into what makes this comfort food so satisfying.

Why You’ll Love This Chicken Pot Pie Recipe

When you bake this dish, you’re making more than dinner. You’re making memories. Here are just a few reasons this easy chicken pot pie recipe should become part of your rotation:

• Rich, creamy filling: A perfect blend of chicken, veggies, and savory sauce.
• Golden, flaky crust: Buttery and crisp, it holds everything together.
• Versatile ingredients: Great way to use leftovers or frozen vegetables.
• Customizable: Add your favorite herbs, vegetables, or spices.
• Kid-friendly: A dinner that even picky eaters will enjoy.

Once you make this homemade chicken pot pie, you’ll wonder why you ever bought frozen versions.

Ingredients for Easy Chicken Pot Pie Recipe

To make this chicken pot pie recipe easy to follow, here’s a table breaking down exactly what you need.

Using quality ingredients will make your chicken pot pie recipe not just good, but unforgettable.

Step-by-Step Instructions for Making Chicken Pot Pie

Making your own savory pie may sound like a task, but it’s much simpler than you think. Here’s how you do it:

1. Prepare the Chicken Pot Pie Filling

Start by building the flavor base.

1. In a large saucepan, combine chicken broth, potatoes, celery, carrots, onion, and peas.
2. Bring to a boil over medium-high heat.
3. Reduce heat and simmer for about 10 minutes.
4. Add the chopped cooked chicken.
5. Simmer for another 10 minutes to meld the flavors.

2. Make the Creamy Sauce for Chicken Pot Pie

This is where the magic happens.

1. In a separate small saucepan, melt the butter over medium heat.
2. Whisk in the flour to create a roux. Stir constantly for 1–2 minutes until golden.
3. Slowly add the milk, stirring to combine.
4. Mix in sage, thyme, nutmeg, salt, and pepper.
5. Cook, stirring continuously, until the mixture thickens.

3. Combine Sauce and Chicken Filling

Pour the thickened sauce into the chicken and vegetable mixture. Stir thoroughly to ensure the sauce coats everything evenly.

4. Assemble the Chicken Pot Pie

Now it’s time to build your masterpiece.

1. Roll out one pie crust and place it in the bottom of a 9-inch pie pan.
2. Add the filling mixture into the pie shell.
3. Place the second pie crust on top.
4. Trim the edges, fold under, and crimp with a fork to seal.
5. Cut slits in the top crust to allow steam to escape.

5. Bake the Homemade Chicken Pot Pie

1. Preheat your oven to 400°F (200°C).
2. Place the pie on the center rack.
3. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
4. Let the pie rest for 10 to 15 minutes before serving.

Expert Tips for the Best Chicken Pot Pie Results

Want to make your pot pie even better? Here are some tried-and-true tips:

• Use cold crusts: This keeps the crust flaky and prevents sogginess.
• Thicken properly: Don’t rush the sauce. Let it cook long enough to achieve a creamy consistency.
• Season well: Taste the filling before baking and adjust salt and pepper.
• Add egg wash: For a glossy finish, brush the top crust with a beaten egg.
• Prevent burning: Cover crust edges with foil if they brown too fast.

Storing and Reheating Chicken Pot Pie

Whether you’re planning ahead or saving leftovers, this dish stores beautifully.

Refrigerator Instructions

• Store covered in the refrigerator for up to 4 days.
• Reheat in a 350°F oven until warmed through, about 15–20 minutes.

Freezer Instructions

• Assemble but do not bake.
• Wrap tightly in foil and freeze for up to 3 months.
• Bake directly from frozen at 400°F, adding 15–20 minutes to the cooking time.

What to Serve with Your Chicken Pot Pie

While this pie is a complete meal on its own, here are some side options to round out your dinner:

• Green salad with vinaigrette
• Roasted asparagus or brussels sprouts
• Garlic mashed potatoes
• Steamed broccoli or green beans
• Cranberry sauce for a sweet contrast

FAQ About Chicken Pot Pie Recipe

What is chicken pot pie made of?

It consists of a creamy filling made with chicken, vegetables like peas and carrots, and a savory sauce, all encased in a flaky pie crust.

Can I make chicken pot pie in advance?

Yes, you can prepare the filling and crust up to 24 hours in advance. Keep refrigerated until ready to assemble and bake.

What’s the easiest way to make chicken pot pie?

Using rotisserie chicken and store-bought crusts can save time while still delivering that homemade flavor.

Can I use puff pastry instead of pie crust for chicken pot pie?

Absolutely. Puff pastry creates a lighter, crispier top. Just skip the bottom crust if using puff pastry.

How do I prevent a soggy crust in chicken pot pie?

Use a metal or glass pie dish and preheat your oven. Also, make sure your filling isn’t too watery.

Conclusion

By now, you’re fully equipped to make your very own savory homemade chicken pot pie. You’ve learned about the ingredients, walked through each step, and picked up expert tips to ensure success. Whether it’s a weeknight dinner or a cozy Sunday lunch, this easy chicken pot pie recipe will leave everyone satisfied.

Ready to give it a try? Don’t forget to leave a comment with your experience or any customizations you made. Share this recipe with a friend who needs a little comfort food in their life!

The Best Homemade Chicken Pot Pie Recipe You’ll Ever Make

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• Author: Chef Rina
• Total Time: 1 hour
• Yield: 8 1x

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Description

This hearty chicken pot pie features a creamy, savory filling loaded with tender chicken and vegetables, all tucked into a golden, flaky crust. A comforting homemade meal that’s perfect for family dinners or cozy nights in.

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Ingredients

Scale 1x2x3x

• 2 cups chicken broth (homemade or store-bought)

• 2 small red potatoes, peeled and chopped

• 1 celery stalk, diced

• 1 medium carrot, finely chopped

• ½ cup yellow onion, diced

• ½ cup frozen peas

• 2 cups cooked chicken, chopped (preferably roasted)

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• ½ cup milk or half-and-half

• 1 tablespoon dried sage (whole leaves or rubbed)

• 1 tablespoon dried thyme

• Pinch of ground nutmeg

• Salt, to taste

• Black pepper, to taste

• 2 ready-to-bake 9-inch pie crusts (homemade or store-bought)

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Instructions

 

• Preheat your oven to 400°F.

• In a large saucepan, combine chicken broth, potatoes, celery, carrots, onions, and peas. Bring to a boil, then reduce heat and simmer for 10 minutes.

• Add chopped chicken and continue to simmer for another 10 minutes.

• While the filling simmers, roll out one of the pie crusts and place it into the bottom of a 9-inch pie pan.

• In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes until a golden paste forms (roux).

• Slowly whisk in the milk, nutmeg, dried sage, dried thyme, salt, and pepper. Simmer, stirring constantly, until thick and smooth.

• Pour the sauce into the chicken and vegetable mixture. Stir well to combine.

• Pour the filling into the prepared pie crust.

• Place the second crust on top. Trim excess dough, fold the top crust edge behind the bottom edge, and seal by pressing with a fork. Cut slits or small shapes into the top crust to vent steam.

• Bake on the center oven rack for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.

• Let sit for 10–15 minutes before serving for best results.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner

Nutrition

• Serving Size: 8
• Calories: 420