This chicken pot pie recipe is creamy, comforting, and wrapped in a flaky homemade crust. Made with tender chicken, fresh vegetables, and rich gravy, it’s the perfect family dinner for cozy nights, holidays, or make-ahead freezer meals everyone loves.
There’s something deeply comforting about a homemade chicken pot pie recipe. It’s warm, hearty, and feels like a hug on a plate.
As a mom of three here in sunny Florida, I’ve learned that busy days often call for recipes that bring everyone back to the table. This one does exactly that. It’s rich without being heavy, classic without being boring, and flexible enough for weeknights or special occasions.
This recipe has traveled with me through different stages of life. From rushed school nights to slow Sunday dinners, it’s always been a favorite. Maybe it’s the creamy filling. Maybe it’s that golden crust. Or maybe it’s the memories that come with it.
If your family enjoys cozy oven-baked meals, you might also love these oven chicken wings for casual weekends or game nights.
Whatever the reason, this chicken pot pie recipe is one you’ll come back to again and again. Let’s make it together, shall we?
Table of contents
Main Ingredients for the Chicken Pot Pie Recipe
The heart of any great chicken pot pie recipe starts with simple, familiar ingredients that work beautifully together.
Here’s what you’ll need and why each one matters:
- Cooked chicken
Tender shredded chicken gives this pie its hearty bite. Rotisserie chicken works great, or you can prep ahead using this juicy baked thin chicken breast method. - Homemade pie crust
A flaky crust makes all the difference. Store-bought works, but homemade brings extra love. - Butter
Butter builds flavor and forms the base of the creamy gravy. - Onion and carrots
These vegetables add sweetness, texture, and depth. - Mushrooms
Mushrooms bring a savory, earthy note that makes the filling taste slow-cooked. - Garlic
Just enough to warm things up without overpowering. - Flour
This thickens the sauce and creates that classic pot pie texture. - Chicken stock
Use a good quality stock. It’s the backbone of the flavor. - Heavy cream
Cream adds richness and silkiness to the filling. - Peas and parsley
Peas add color and sweetness. Parsley keeps things fresh and balanced.
Each ingredient plays a role. Together, they create that nostalgic flavor we all crave.
Additional Ingredients and Smart Substitutions
One of the best things about this chicken pot pie recipe is how adaptable it is.
Here are some easy swaps and add-ins:
- Turkey instead of chicken
Perfect for leftovers after the holidays. - Milk or half-and-half
Use these instead of cream if you want a lighter filling. - Celery or potatoes
Add extra vegetables for more texture and heartiness. - Frozen mixed vegetables
Great for busy nights when chopping feels like too much. - Fresh herbs
Thyme or rosemary add a cozy, aromatic touch. - Gluten-free flour
Works well for thickening if needed.
If you’re cutting back on carbs but still crave comfort food, this easy low carb chicken casserole is another satisfying option for family dinners.
Don’t stress about perfection. Pot pie is forgiving. It’s meant to work with what you have on hand.
Expert Tips for the Best Chicken Pot Pie Recipe
After years of making this dish, I’ve picked up a few tricks that make all the difference.
- Season generously
The filling should taste slightly bolder than you think. The crust balances it out. - Cool the filling slightly
Hot filling can melt the butter in the crust, leading to sogginess. - Use a deep dish
This ensures a generous ratio of filling to crust. No skimpy slices here. - Vent the top crust
Those little slits are important. They let steam escape and keep the crust flaky. - Shield the edges
If your crust browns too quickly, cover the edges with foil. - Let it rest
Resting helps the filling set so slices hold together beautifully. - Make it ahead
This chicken pot pie recipe can be assembled and refrigerated for up to a day. - Freeze for later
Bake straight from frozen. Just add extra time.
For hands-off comfort meals on busy days, recipes like crockpot chicken tortellini are lifesavers when the slow cooker does the work for you.
These small details turn a good pot pie into a great one.
Step-by-Step Instructions
- Start by preheating your oven to 425°F. This ensures a golden, crisp crust.
- Melt butter in a large pot over medium heat. Add onions and carrots. Cook until softened.
- Stir in mushrooms and garlic. Cook until mushrooms release their moisture.
- Sprinkle in the flour. Stir constantly to cook out the raw flour taste.
- Slowly add chicken stock and cream. Bring to a gentle simmer until thickened.
- Season with salt and pepper. Taste and adjust as needed.
- Fold in chicken, peas, and parsley. Remove from heat and cool slightly.
- Line a pie dish with the bottom crust. Add the filling evenly.
- Top with the second crust. Seal, crimp, and cut vents.
- Brush with egg wash. Bake until golden and bubbly.
- Let rest before serving. Patience pays off here.
Additional Guide: Variations and Techniques
Want to change things up?
- Try a skillet version with a biscuit topping. It’s rustic and perfect for casual nights.
- For individual servings, use ramekins. Great for entertaining.
- Add a splash of white wine to the sauce. It deepens the flavor beautifully.
Prefer something lighter and brighter for another night? This fresh lemon chicken orzo recipe balances richer dishes like pot pie.
Serve with a simple green salad or roasted vegetables. Balance is key.
FAQs About the Chicken Pot Pie Recipe
What can I add to chicken pot pie?
Chicken pot pie is wonderfully flexible, which makes it perfect for using what you already have. Beyond the classic carrots and peas, you can add:
– Potatoes or sweet potatoes for extra heartiness
– Celery or green beans for more texture
– Corn or pearl onions for a touch of sweetness
– Fresh herbs like thyme, rosemary, or sage
– A splash of white wine for deeper flavor
If you enjoy a lighter contrast, serving this pie alongside a fresh salad or a bright chicken dish during the week keeps meals feeling balanced and interesting.
How do you make a chicken pie crust?
A good chicken pie crust starts with cold ingredients and gentle handling. Use cold butter and ice-cold water to keep the dough flaky. Mix just until combined, then chill the dough before rolling it out.
When assembling your pie, let the filling cool slightly so it doesn’t melt the butter in the crust. Brush the top with egg wash before baking for a golden finish, and always cut a few small slits so steam can escape. Those little steps make all the difference.
Conclusion
This chicken pot pie recipe isn’t just food. It’s comfort, tradition, and togetherness baked into one dish.
From the flaky crust to the creamy filling, every bite tells a story. It’s the kind of meal that slows you down and brings everyone closer. And honestly, isn’t that what home cooking is all about?
Whether you’re making it for your family, guests, or just yourself on a quiet evening, this recipe delivers warmth and joy every time.
If you try it, I’d love to hear how it turned out. Did you add your own twist? That’s the beauty of recipes like this. They grow with us.
Chicken Pot Pie Recipe
Equipment
- Dutch Oven or Large Pot
- 9-inch Deep Pie Dish
- Rolling Pin
Ingredients
Pie Crust
- 2 rounds homemade pie crust
Chicken Pot Pie Filling
- 4 cups cooked chicken shredded
- 6 Tbsp unsalted butter
- 1 medium yellow onion chopped
- 2 medium carrots thinly sliced
- 8 oz mushrooms sliced, stems discarded
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt or to taste
- 1/4 tsp black pepper plus more to garnish
- 1 cup frozen peas do not thaw
- 1/4 cup parsley finely chopped
- 1 egg beaten for egg wash
Instructions
- Preheat oven to 425°F.
- Melt butter in a Dutch oven over medium heat. Add onion and carrots and sauté for 8 minutes until softened.
- Add mushrooms and garlic. Cook for 5 minutes until mushrooms are tender.
- Stir in flour and cook for 2 minutes, stirring constantly.
- Add chicken stock and heavy cream. Bring to a simmer and cook until thickened.
- Season with salt and pepper. Stir in chicken, peas, and parsley. Remove from heat and cool slightly.
- Roll out bottom pie crust and place into a 9-inch deep pie dish. Spoon filling evenly into crust.
- Top with second crust, seal edges, and cut small slits for steam.
- Brush crust with egg wash and sprinkle lightly with salt and pepper.
- Bake for 30–35 minutes until golden brown. Rest for 15 minutes before slicing.