Nothing says cozy and comforting quite like a homemade Chicken Pot Pie. With its flaky, buttery crust and rich, creamy filling, this dish is the definition of classic comfort food. Whether you’re making it for a Sunday family dinner, a cozy night in, or even a make-ahead meal, this from-scratch chicken pot pie is guaranteed to be a crowd-pleaser.
This recipe features tender chunks of chicken, hearty vegetables, and a creamy, savory sauce, all encased in a golden, flaky pie crust. Unlike store-bought versions, this pot pie is made completely from scratch, ensuring every bite is filled with fresh, homemade goodness.
Why You’ll Love This Recipe
✔ Classic & Homemade – A true comfort meal made with wholesome, fresh ingredients.
✔ Make-Ahead Friendly – You can prepare the filling or even assemble the whole pie in advance.
✔ Perfectly Flaky Crust – This pie dough is buttery, crisp, and foolproof.
✔ Easily Customizable – Swap out vegetables, use rotisserie chicken, or make it vegetarian!
✔ Freezer-Friendly – Make an extra pie and freeze it for a stress-free dinner later.
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, chilled and diced
- 1 teaspoon salt
- ½ cup ice water
(This makes enough for a top and bottom crust.)
For the Filling:
- 1 pound boneless, skinless chicken breasts (or thighs), cooked and shredded
- ⅓ cup butter
- ½ cup celery, sliced
- ⅓ cup onion, chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- ½ teaspoon garlic powder
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
How to Make Chicken Pot Pie
Step 1: Make the Pie Crust
- Combine Dry Ingredients: In a large bowl, mix the flour and salt.
- Cut in the Butter: Add the chilled butter and use a pastry cutter or your hands to blend it until the mixture resembles coarse crumbs.
- Form the Dough: Gradually add ice water, mixing until the dough comes together. Divide it into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
(Shortcut: Use store-bought pie crust if you’re short on time!)
Step 2: Cook the Chicken
- In a pot, cover chicken breasts with water and bring to a simmer.
- Cook for about 15 minutes, or until the chicken is fully cooked.
- Let it cool slightly, then shred or dice the chicken.
(Shortcut: Use rotisserie chicken for faster prep!)
Step 3: Make the Filling
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add onions and celery, cooking until softened.
- Make the Sauce: Stir in the flour, salt, pepper, celery seed, and garlic powder. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquids: Gradually whisk in chicken broth and milk, stirring until the mixture thickens.
- Combine Everything: Stir in the shredded chicken and frozen vegetables. Remove from heat and let cool slightly.
Step 4: Assemble the Pot Pie
- Roll Out the Dough: On a floured surface, roll out one disk of pie dough to fit a 9-inch pie pan.
- Fill the Pie: Pour the chicken filling into the pie crust.
- Top It Off: Roll out the second disk of dough and place it over the filling. Trim the edges, fold them under, and crimp to seal. Cut a few slits in the top crust to allow steam to escape.
Step 5: Bake the Pie
- Preheat Oven: Set to 425°F (218°C).
- Egg Wash (Optional): Brush the top crust with a beaten egg mixed with 1 tbsp water for a golden, shiny finish.
- Bake: Place the pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool & Serve: Let the pie sit for 10 minutes before slicing
Make-Ahead & Freezing Instructions
Make Ahead:
- Prepare the filling and refrigerate it for up to 24 hours before assembling the pie.
- The pie dough can be made up to 3 days in advance.
To Freeze:
- Unbaked Pot Pie: Assemble the pie and wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
- Baked Pot Pie: Let cool completely, wrap, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 20-25 minutes.
Serving Suggestions
Side Salad: A simple Caesar salad or mixed greens with balsamic dressing balances the richness.
Crusty Bread: Serve with warm buttery rolls for extra comfort.
Steamed Veggies: A side of roasted Brussels sprouts or green beans makes this meal even heartier.
Tips for the Best Chicken Pot Pie
✔ For a Crispier Crust: Bake the bottom crust for 5 minutes before adding the filling.
✔ Want Extra Creaminess? Add a splash of heavy cream to the filling.
✔ Short on Time? Use a store-bought crust and rotisserie chicken for a faster meal.
✔ No Pie Pan? Make it into a chicken pot pie casserole by topping the filling with biscuit dough instead!
Final Thoughts
There’s nothing quite like a warm, homemade Chicken Pot Pie to bring comfort and joy to the dinner table. With flaky crust, creamy filling, and hearty ingredients, this dish is perfect for family dinners, holiday gatherings, or meal prepping for the week.
Give this classic from-scratch recipe a try and let me know how it turned out! Did you add your own twist? Leave a comment below!
More Comforting Recipes to Try:
Homemade Shepherd’s Pie
Creamy Chicken and Dumplings
Classic Beef Stew
Happy cooking!