There’s a reason this classic Chicken Pot Pie recipe is a comfort food favorite, with a creamy and flavorful chicken and vegetable filling nestled inside a buttery, flaky pie crust.
Some of my favorite chicken recipes include Chicken Cordon Bleu, Sheet Pan Chicken Fajitas, Chicken Tinga, or Hawaiian Bowls!
If I had to choose just one American classic, it would be Chicken Pot Pie.
If I had to choose just one American classic, it would be Chicken Pot Pie.Not only is it warm and cozy, but it’s an all-in-one meal, with protein and veggies. Nothing compares to making Chicken Pot Pie from scratch with fresh ingredients, especially when store-bought versions are full of preservatives and salt.
I love how this dish can be prepped entirely in advance. You can prep the filling and the pie crust and store them separatly in the fridge, or even assemble the whole pie a few hours before dinner, and it’s ready to bake. It’s the ultimate comfort food, right up there with Meatloaf, Fettuccine Alfredo, Hamburger Gravy, and Homemade Lasagna.
How to make Chicken Pot Pie:
Make Pie Crust: I highly recommend our easy pie crust recipe because the taste is better and store-bought crusts overcook really easily when baked for long periods, like this pie requires. Our pie dough recipe makes enough for the top and bottom crusts needed here.
Cook Chicken: Season chicken and add to a pot. Cover with water and simmer until it’s just cooked through. Remove to a plate.
Make Filling: Cook onions and celery in butter in a saucepan then add flour, salt, pepper, bouillon paste, celery seed, and garlic powder. Pour in milk and water then bring to a simmer, stirring until thickened. Stir in chopped cooked chicken and frozen vegetables.
Bake: Pour filling into bottom pie crust in the pan then cover with the top crust. Prick a few holes in the crust and bake at 425°F for 30-35 minutes, or until the top is golden brown and the filling is bubbly. Check on the pie and if it’s getting too brown, tent a piece of foil and place it loosely on top.
Make Ahead and Freezing Instructions:
To Make Ahead: You can prep the chicken filling a whole day in advance., stored in the fridge. Or, you can prep the whole pie one day in advance. Make the filling and allow it to cool in the refrigerator. Pour cooled filling into chilled pie crust, cover and refrigerate until baking the next day.
To Freeze: You can freeze this chicken pot pie recipe before or after it’s baked. Cover well and keep in the freezer for up to 3 months. Thaw completely overnight in the refrigerator then bake as directed.
Serve With:
- Homemade Dinner Rolls
- Wedge Salad
- Apple Pecan Salad
- French Green Beans
- Broccoli Salad
- Roasted Vegetables
- Burrata Salad
- Brussels Sprouts Salad
- Broccoli Apple Salad
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Recipe
Chicken Pot Pie
Equipment
Ingredients
- 1 recipe Homemade pie dough , chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
- 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)
- 1 egg
- 1 tbsp milk
Instructions
- Cook Chicken: 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. Allow it to cool for a few minutes before chopping into bite-size pieces. Reserve about 1 ¾ cups of the water in a measuring cup, and discard the rest.
- Chicken Pot Pie Filling: 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.
- Add chopped chicken and 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).
- Preheat oven to 425 degrees F.
- Roll out bottom pie crust: Remove one pie dough from the fridge and place on lightly floured counter. Use a rolling pin to roll dough into a large circle, about 12 inches in diameter. Place in 9 inch pie pan.
- Assemble: Add cooled chicken pot pie filling. Roll out second pie crust and place over the top of the filling. Seal edges of the two crusts together and crimp them, if desired. Use a sharp knife to make a small slit in the top pie crust to allow steam to escape.
- Egg wash: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer 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 a piece of aluminum foil.
- Rest and serve: Allow chicken pot pie to cool for at least 15-20 minutes before serving, to allow it to set up.
Notes
Nutrition
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*I originally shared this post October 2013. Updated October 2018 and October 2022 and November 2024.
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Delicious flavor! Made multiple of these for a large group and it was a big hit! First time making homemade pie crust and it was pretty easy to follow the recipe. I made the filling and pie crusts the day before so just had to put it all together and bake. I will definitely make it again.
Terrific recipe! It turned out perfectly! I added fresh carrots 1 c, extra chicken broth and 1/2 c diced potatoes. Hubby loved it! BTW, the Homeade crust was also AMAZING 😍, thank you!😊
I used WholeFoods brand pie dough. Let it thaw on the counter for 3 hours before handling. It was so simple to make. I also used Kerry Gold herb butter and didn’t use celery bc I didn’t have any. I added some chopped potatoes as well. I feel like this is a very easy recipe to customize to your liking. Very delicious! My picky son is full 🙂
Made this tonight, and it w as delicious. Very easy to assemble and the recipe was easy to follow. Thank you!
Great outcome but the recipient is poorly written and lacks detail (estimated time to “thicken” the filling?, should say frozen butter in ingredients, what does “cool” mean before adding filling to the crust?)
Otherwise if you’re a relatively experienced cook you can figure it out
‘Cool’ is standard lingo in cooking – it means: not hot, just warm, room temperature – the reason why you want to have it cooled is so that you don’t melt the fat in the raw pastry dough.
Cooking is more of an art and baking is more of a science. Given that information, estimated time to thicken the filling is based on preference. If you think the filling is thick enough, then it’s thick enough. If you want it thicker, keep cooking. If you screwed up and want it less thick, then add a bit more stock. That is basic common sense.
With regard to frozen butter – there is nowhere that you need frozen butter in this recipe. Are you talking about the pie pastry recipe? If so, leave your comment there and not on this one.
I hope that helps. This recipe is just fine the way it is. If you need clarification, then ask. Don’t go and crap all over it b/c you don’t know how to cook.
Even though I used refrigerated pie dough, this recipe came out pretty good. I suspected it might be a bit bland so I added a dash of poultry seasoning,cayenne pepper and smoked paprika and that made it so flavorful. It’s a bit labor intensive for a weeknight meal, but it’s great for a cold night.
How much reserved water are you adding?
You reserve 1 ¾ cups reserved water, and slowly stir it in the same time you add the milk.
HELLO LAUREN I AM ATTEMPTING TO MAKE THE PIES BUT WANT TO MAKE SMALL ONES HOW DO I GO ABOUT IT – THANKYOU
Hi, we are so happy you are going to make this recipe! Do you have smaller pie plates you will be using? You can roll out and assemble the chicken pot pie as the recipe instructs in your smaller pie plates, just decrease the baking time. Watch it closely until it’s golden brown and bubbly. If it starts getting too brown on the top, just lay a piece of aluminum foil on top. Enjoy!
This is now on regular rotation at our house. So good!
This recipe was a hit 🙌🏽. I followed the recipe except I used store bought dough for pie crust and a rotisserie chicken. Instead of chicken bouillon paste, I used better than bouillon chicken roasted chicken base. My daughters loved it. Will be making 2 for my large family.