Homemade Chicken Pot Pie – Creamy, Golden, and Classic Comfort Food

There’s nothing quite like a Homemade Chicken Pot Pie—a buttery, flaky crust enveloping a warm, creamy filling packed with tender chicken and hearty vegetables.

This classic chicken pot pie is the kind of meal that fills your kitchen with cozy aromas and your table with smiles.

Whether you’re using leftover chicken or starting from scratch, this dish is the ultimate comfort food.

Why You’ll Love This Recipe

Rich, savory filling – Creamy gravy, chicken, and vegetables in perfect balance

Golden, flaky crust – Homemade or store-bought, it’s baked to perfection

Perfect for leftovers – Great way to use up cooked chicken

Family-friendly – Loved by kids and adults alike

Freezer-friendly – Bake now, freeze for later

Restaurant-quality at home – A cozy, satisfying main dish with simple ingredients

What You’ll Need (Ingredient Highlights)

Cooked shredded chicken – The hearty protein that anchors the dish

Carrots, onions, mushrooms, and peas – A mix of fresh and frozen vegetables for flavor and texture

Garlic and parsley – Add depth and brightness

Butter and flour – Create a rich, velvety roux for the filling

Chicken stock and heavy cream – For a creamy, savory gravy

Homemade pie crust – Buttery and tender (or use store-bought if needed)

Egg wash – For that beautiful golden brown finish

Pro Tips Before You Start

Cool the filling slightly – So the bottom crust doesn’t get soggy

Cut steam vents – This prevents the pie from bubbling over

Use a pie shield – Protects the crust edges from over-browning

Season generously – Taste your filling before baking to make sure it’s flavorful

Chill your pie dough – Helps achieve a flaky, crisp crust

How to Make Homemade Chicken Pot Pie

Step 1: Cook the Vegetables

In a Dutch oven or large pot, melt 6 Tbsp unsalted butter over medium heat.

Add 1 cup chopped onions and 1 cup thinly sliced carrots, and saute for 8 minutes until softened.

Add 8 oz sliced mushrooms and 3 minced garlic cloves, cooking for another 5 minutes until mushrooms are tender.

Step 2: Make the Gravy

Sprinkle in ⅓ cup all-purpose flour, stirring constantly for 2 minutes to cook out the raw flour taste.

Gradually add 2 cups chicken stock and ½ cup heavy cream, stirring until smooth.

Bring to a simmer and cook for 1 minute, until thickened into a rich gravy.

Season with 2 tsp fine sea salt and ¼ tsp black pepper, or to taste.

Step 3: Add Chicken and Finish Filling

Stir in 4 cups shredded cooked chicken, 1 cup frozen peas (do not thaw), and ¼ cup finely chopped parsley.

Remove from heat and let the mixture cool slightly while preparing the crust.

Step 4: Assemble the Pie

Roll out one pie crust disk into a 12-inch round and place into a deep 9” pie dish.

Spoon the chicken filling evenly over the bottom crust.

Roll the second crust into a 10-inch round and place it over the top.

Fold the edges under and crimp to seal.
Cut 5 small slits in the top crust to allow steam to escape.

Brush the top with 1 beaten egg and sprinkle lightly with coarse salt and pepper.

Step 5: Bake and Rest

Bake the pie at 425°F for 30–35 minutes, or until the crust is golden brown.

If the edges brown too quickly, cover with a pie shield or foil with a 4-inch circle cut out.

Let the pie rest for 15 minutes before slicing to allow the filling to set.

What to Serve It With

Simple side salad – A light vinaigrette balances the richness

Roasted green beans or asparagus – Adds freshness and color

Cranberry sauce – A sweet-tart contrast that works beautifully

Mashed potatoes – For an ultra-comforting double-carb dinner

Apple cider or white wine – Perfect sips for fall and winter meals

Variations / Substitutions

Use turkey instead of chicken – Perfect for holiday leftovers

Add corn or green beans – For extra veggies

Make it dairy-free – Use olive oil and a dairy-free cream substitute

Use puff pastry – For a lighter, flakier top crust

Mini pot pies – Divide filling into ramekins and top with crust for individual portions

Storage & Reheating Tips

Fridge – Store leftover pie tightly covered for up to 4 days

Reheat – Warm slices in a 350°F oven for 10–15 minutes

Freeze – Freeze the unbaked pie wrapped tightly, then bake from frozen at 375°F for 60–70 minutes

Make ahead – Prep filling and crust a day in advance and assemble before baking

Avoid soggy crusts – Let the filling cool before assembling and bake fully

FAQs

Can I use store-bought pie crust?

Yes! While homemade crust adds a rich buttery flavor, store-bought works great in a pinch.

Can I freeze this pot pie?

Absolutely. Assemble, wrap well, and freeze.

Bake straight from frozen, adding 10–15 minutes to bake time.

Can I use rotisserie chicken?

Yes! It’s a great shortcut that adds flavor and saves time.

What can I substitute for heavy cream?

Use whole milk for a lighter texture or a dairy-free cream for a non-dairy option.

Do I need to pre-bake the bottom crust?

No pre-baking needed—the crust will cook through with the filling as long as it’s cooled slightly before assembly.

How do I keep the top crust from burning?

Use a pie shield or foil around the edges after the first 15 minutes if needed.

Can I make this vegetarian?

Yes—omit chicken and add extra mushrooms, peas, and hearty vegetables like potatoes or lentils.

Final Thoughts

This Homemade Chicken Pot Pie is everything a cozy, satisfying dinner should be.

With its golden, flaky crust and rich, creamy filling loaded with chicken and vegetables, it’s a meal that feels both nostalgic and elevated.

Whether you’re serving it to family on a weeknight or bringing it to the holiday table, it’s a recipe that brings warmth in every slice.