Best Homemade Chicken Pot Pie (Easy & Flaky!)
A classic, made-from-scratch chicken pot pie that’s creamy, cozy, and packed with tender chicken, carrots, peas, and celery all wrapped in golden, flaky crust. This is the homemade version your family will request every week. Easy enough for beginners, impressive enough for company, and way better than anything from the freezer aisle.
Chicken Pot Pie Ingredients
For the filling
- 1 lb (450g) boneless, skinless chicken breasts — cut into bite-sized cubes
- 1 cup sliced carrots
- 1 cup frozen green peas (no need to thaw)
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp celery seed (or ½ tsp poultry seasoning)
- 1¾ cups chicken broth (low-sodium recommended)
- ⅔ cup whole milk (or half-and-half for extra richness)
For the crust
- 2 unbaked 9-inch pie crusts (store-bought or homemade)
Optional extras (highly recommended)
- ½ tsp dried thyme or fresh parsley
- 1 cup diced potatoes (adds heartiness)
- 4 oz mushrooms, sliced
How to Make Chicken Pot Pie
Making a homemade chicken pot pie that looks and tastes like it came from a fancy bakery is actually super simple. No stress, no fancy skills needed — just follow these easy steps and you’ll have a golden, creamy, crowd-pleasing pie on the table in about an hour.
Recipes You Need to Try
Make the Filling
- Preheat oven to 425°F (220°C).
- In a medium saucepan, combine cubed chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Drain and set aside.
- In another saucepan over medium heat, melt butter. Add onion (and mushrooms if using) — cook until soft and translucent, 5–7 minutes.
- Stir in flour, salt, pepper, and celery seed — cook 1–2 minutes to make a roux.
- Slowly whisk in chicken broth and milk. Simmer, stirring constantly, until thick (5–10 minutes).
- Remove from heat. Stir in the drained chicken-vegetable mixture (and thyme/parsley if using). Taste and adjust seasoning.
Fill and Bake the Pie
- Place one pie crust in a 9-inch pie dish.
- Pour the hot chicken filling into the bottom crust.
- Cover with the second crust, seal the edges, and trim excess dough. Cut several slits in the top to let steam escape.
- Optional: brush with egg wash (1 egg beaten with 1 tbsp water) for extra golden shine.
- Bake 30–35 minutes or until the crust is deep golden and filling is bubbly.
- Let cool 10–15 minutes before slicing — the filling will set perfectly.
How to Store Chicken Pot Pie
- Cool completely → wrap tightly in foil → refrigerate up to 4 days.
- Reheat individual slices in microwave or whole pie at 350°F for 20–25 min.
- To freeze: assemble (don’t bake) → double-wrap in plastic + foil → freeze up to 3 months → bake from frozen at 425°F for 60–70 minutes.
Ingredients
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1¾ cups chicken broth
- ⅔ cup milk
- 2 (9-inch) unbaked pie crusts
Directions
- Gather ingredients and preheat oven to 425°F (220°C).
- Boil chicken, carrots, peas, and celery for 15 minutes; drain.
- Cook onion in butter until soft. Stir in flour and seasonings.
- Slowly add broth and milk; simmer until thick.
- Combine chicken mixture with sauce.
- Pour into bottom crust, cover with top crust, seal, and cut slits.
- Bake 30–35 minutes until golden. Cool 10 minutes and serve!
Nutrition Facts (per serving – ⅛ pie)
| Nutrient | Amount |
|---|---|
| Calories | 412 |
| Total Fat | 24 g (31%) |
| Saturated Fat | 9 g (46%) |
| Cholesterol | 55 mg (18%) |
| Sodium | 517 mg (22%) |
| Total Carbohydrate | 30 g (11%) |
| Dietary Fiber | 3 g (12%) |
| Total Sugars | 3 g |
| Protein | 18 g |
| Vitamin C | 6 mg |
| Calcium | 53 mg |
| Iron | 2 mg |
| Potassium | 320 mg |
Chicken Pot Pie
The ultimate homemade chicken pot pie: flaky double crust, creamy herb filling loaded with tender chicken, carrots, peas, and celery. Better than any restaurant or freezer-aisle version — guaranteed to become your family’s #1 comfort food.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Cook chicken & veggies: In a saucepan, combine cubed chicken, carrots, peas, and celery. Cover with water, boil 15 minutes. Drain and set aside.
- (Shortcut: skip this step and use rotisserie chicken + frozen mixed vegetables.)
- Make the sauce: In a large pot, melt butter over medium heat. Add onion, cook until soft (5–7 min). Stir in flour, salt, pepper, and celery seed — cook 2 minutes. Slowly whisk in broth and milk. Simmer, stirring constantly, until thick and creamy (5–10 min).
- Combine: Stir the drained chicken/veggie mixture into the sauce. Add thyme/parsley if using. Taste and adjust seasoning. Remove from heat.
- Assemble: Place bottom crust in pie dish. Pour hot filling in. Cover with top crust, seal and crimp edges, cut 4–5 slits for steam. Brush with egg wash.
- Bake 30–35 minutes until deep golden brown and bubbly.
- Rest 10–15 minutes before slicing (filling sets perfectly).
Notes
Rotisserie chicken = 10-minute version
Cool filling slightly before adding to crust → no soggy bottom
Egg wash = bakery-level shine
Make-ahead: assemble completely, refrigerate up to 24 hrs, bake when ready
Freeze unbaked → bake from frozen at 425°F for 60–70 min
Double the recipe → use 9×13 casserole + puff pastry top
