Chicken Pot Pie
This easy chicken pot pie recipe features a double layer of buttery, flaky pie crust, with tender chicken and vegetables in a rich, creamy homemade sauce.
It's the ultimate comfort food, perfect for a cozy family dinner or special occasion!
If you’re in the mood for some cozy comfort food, nothing beats a slice of warm homemade chicken pot pie!
Imagine layers of flaky homemade pie crust with a delicious mix of chicken and veggies, all smothered in a rich, creamy white gravy, bursting with flavor.
This double-crust chicken pot pie is the ultimate comfort meal—super hearty and oh-so-satisfying.
Plus, it’s perfect for making ahead and completely made from scratch.
Ingredients & Substitutions
- double pie crust: I like to make sourdough pie crust for this recipe, but you can also make an all-butter pie crust if you don't have any sourdough discard on hand. A store-bought pie crust or puff pastry can be used in place of a homemade pie crust.
- chicken: I prefer to cook a whole chicken and shred it. Alternatively, you can use boneless, skinless chicken breasts or chicken thighs. Leftover turkey from Thanksgiving is also a great option.
- carrots & mushrooms: Chopped carrots bring a bit of natural sweetness, while chopped mushrooms add an earthy, savory flavor. If you don't like mushrooms, simply omit them or substitute them with green beans or corn.
- onion & garlic: Onions and garlic are the aromatic base making the chicken pot pie filling super flavorful.
- frozen peas: Frozen peas are added at the end since they cook very quickly. This way, the peas add a fresh, sweet flavor and a nice texture to the filling of the chicken pot pie without becoming mushy.
- butter & flour: Butter and flour create the roux or base for the gravy sauce.
- chicken broth and half & half: These liquids form the gravy of the sauce, making it rich and indulgent. Substitute for heavy cream if you can't find half and half and chicken or vegetable stock if you don't have chicken broth.
- seasonings: A blend of dried rosemary, thyme, oregano, garlic powder, onion powder, salt, and black pepper adds a ton of flavor to this pot pie.
How to make chicken pot pie
Step 1: Saute the carrots and onions.
In a large pan over medium-high heat, melt the butter and saute the carrots and onions for 8-10 minutes until they are soft.
Step 2: Add the mushrooms and garlic.
Add the mushrooms and garlic and saute for another 4-5 minutes.
Step 3: Make the roux.
Sprinkle the flour over the vegetables and stir continuously to create a roux, about 1 minute.
Step 4: Make the gravy.
Pour in the half & half and chicken broth and bring to a simmer. Cook until the mixture is thick like a gravy, stirring continuously, about 1-2 minutes.
Step 5: Stir in the seasonings, chicken, and peas.
Add the seasonings and stir until well combined. Turn off the heat, add the shredded chicken and frozen peas, and mix until well combined.
Step 6: Add the filling.
Line a pie dish with one of the pie crusts and fill it with the chicken mixture, spreading evenly.
Step 7: Add top crust and egg wash.
Place the second pie crust sheet over the filling and press the edges of the top pie crust and the bottom pie sheet together to seal the edges.
Use a sharp knife to cut 5 or 6 small slits in the top to allow steam to escape. Brush the top of the pie with the beaten egg.
Step 8: Bake and serve.
Bake the pie in the oven for 30-35 minutes at 425°F (200°C) until the pie crust is golden brown and the filling is hot and bubbly.
Allow the pie to rest for 15-20 minutes before serving.
Pro Tip
Make sure to add slits or cut-outs in the top crust to allow steam to escape. This helps prevent the pie from becoming soggy and ensures even cooking. It's a simple step that keeps the crust perfectly flaky while the filling cooks evenly!
What to serve with Chicken Pot Pie
Chicken pot pie is great on its own or served with southern green beans, scalloped potatoes, or a crisp green salad.
How to Store Chicken Pot Pie
Cover the pie tightly with plastic wrap or aluminum foil or place it in an airtight container and refrigerate for 3-4 days.
To freeze, wrap the pie tightly in plastic wrap, then cover it with aluminum foil and place it in the freezer for 2-3 months. Thaw the pie in the refrigerator overnight before reheating.
To reheat, preheat the oven to 350°F (176°C). Cover the top of the pie with aluminum foil and bake for 25-30 minutes or until the center is warmed through.
More Savory Pie Recipes
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Chicken Pot Pie
INGREDIENTS
- 2 pie crusts (one for the top and one for the bottom)
- 1 egg (beaten)
Filling
- 4 cups cooked chicken (shredded)
- ½ cup onions (diced)
- 1 cup carrots (chopped)
- 1 cup mushrooms (chopped)
- 1 cup peas (frozen)
- 4 garlic cloves (minced)
- 6 tablespoons butter
- 1 cup half & half (sub heavy cream)
- 1.5 cups chicken broth (sub chicken stock)
- ⅓ cup all-purpose flour
Seasonings
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
INSTRUCTIONS
- Preheat your oven to 425°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the diced onions and carrots and saute for about 8-10 minutes until they are soft. Add the mushrooms and garlic and saute for another 4-5 minutes.
- Sprinkle the flour over the vegetables and stir continuously to create a roux, about 1 minute. Pour in the half and half and chicken broth, bring to a simmer and cook until mixture is thick like a gravy, stirring continuously, about 1-2 minutes.
- Add the rosemary, thyme, oregano salt, pepper, garlic powder, and onion powder and stir to combine. Turn off the heat and add in the shredded chicken and frozen peas and mix well.
- Line a deep pie dish with one of the pie crusts. Fill the dish with the chicken mixture. Place the second pie crust sheet over the filling and press the edges of the top pie sheet and the bottom pie sheet together to seal the pie. Use a sharp knife to cut 5 or 6 small slits in the top to allow steam to escape. Brush the top of the pie with the beaten egg.
- Bake the pie in the oven for 30-35 minutes until the pie crust is golden brown and the filling is hot and bubbly. Allow the pie to rest for 15-20 minutes before serving.
Nutrition
The sauce of a chicken pot pie is a thick gravy. We make ours from scratch using half and half, broth and thicken it by adding flour. Seasonings like dried rosemary, thyme, oregano, garlic and onion powders are added for flavor.
To thicken your chicken pot pie filling, add a spoonful of flour and stir it in well. You can also simmer the filling longer to let it thicken naturally as the liquid reduces.
Chicken pot pie contains cooked chicken, veggies like carrots, peas, mushrooms and onions, all mixed into a rich gravy and encased in a buttery, flaky crust.
Wonderful recipe! Used sourdough discard pie crust. Doubled the filling (but not the spices - would have been too much for us) and baked in a deep dish 9x13 glass baking dish (top crust only). I think it’s perfect!
Hey KLC, so happy to hear you loved this chicken pot pie! Also great to know you were able to double the filling and fit it in a 9x13.
Hi Carmyn!
I just wanted to say thank you so much 😊 This chicken pot pie was so incredibly delicious!!! My husband loved it 🩷 he told me NOT to lose this recipe haha (I won’t) my husband said it smelled like Thanksgiving in our kitchen.
Afterwards, while it was cooking. I read all of the comments. Some people were saying that it had too much seasonings. So I was a little worried. But thankfully, it wasn’t too much. It was perfect!
The only thing that I added additionally was celery. Also, my crust didn’t cook all the way through on the bottom, and I cooked it an additional 10 minutes. But that’s okay, when we reheated it in the oven, it came out perfect 😍
Hi Michelle, thank you so much for the lovely review! I'm so glad you and hubby loved it 😊
I made this a second time using your sourdough pie crust recipe. I love that the filling has more unusual ingredients and there is a lot of chicken in it. I roasted a chicken each time I made it. It suited our tastes better with half of the dried herbs and spices. I always make it like the recipe the first time. Dried spices go a long way. I make the sourdough crackers with 1/2 teaspoon of dried herbs instead of the two teaspoons. I made it for our daughter's birthday dinner.
Its very good except the spices are a bit overwhelming. I think I need to use oniy 1 teaspoon of the Rosemary, Thyme and Oregano. Just taste preferences. Otherwise it baked up very well! Thank you!
Hands down my family’s favorite meal!
Thank you, Teresa!!
Looks good. Please add salt content to nutritional profile. Need this information before I try. Thanks.
Hi Linda, there are two teaspoons of salt in the entire pie which has 8 servings. That's just under 600mg per serving. You can always adjust the salt content yourself by not adding as much if you need a lower sodium option. Hope this helps!
The buttery crust is about the most used recipe I use for pies meat and vegtAbles and fruits it's great flavors are the best
everyone loved this. I even frozen a few.