Chicken Pot Pie with a flaky (and easy) pie crust, perfectly seasoned cream sauce, and robust filling is a favorite.

Chicken Pot Pie can be prepared ahead of time, frozen, and reheated, and is easy to adapt with the ingredients you have on hand.

Homemade chicken pot pie recipe with a slice removed, showcasing a beautifully golden crust, ready to be savored.

Making the filling for the dish, showing veggies being cooked, cream base preparation, and all ingredients mixed together.

  • Pie Crusts: Chill the dough before rolling to keep it from becoming too soft.
  • Yukon Gold Potatoes: Add heartiness and a creamy texture to the chicken pot pie filling.
  • Unsalted Butter: Use cold butter when making the crust for a flakier result.
  • Yellow Onion, Garlic, Carrots, Celery: Cook until tender to ensure they are fully incorporated.
  • Flour: Thickens the filling to a creamy consistency.
  • Chicken Stock: Use low-sodium stock to control the saltiness. Broth works as well.
  • Heavy Cream: Substitute with half-and-half for a lighter version.
  • Seasonings: You can swap the dried herbs for fresh.
  • Shredded/Chopped Rotisserie Chicken: Or throw in some leftover cooked grilled chicken.
  • Frozen Peas and Corn: Add them in frozen, they’ll warm through quick.
  • Egg White: Gives the crust a golden, glossy finish.

Filling being made and added to the crust, with the crust being brushed with butter, ready for baking.

How To Make Chicken Pot Pie

  1. Prepare Crust: Mix flour and salt, cut in butter, add water and egg yolks, knead, and refrigerate two discs.
  2. Cook Potatoes: Boil until tender, then drain.
  3. Make Filling: Sauté veggies in butter. Add flour, then chicken stock and cream. Season, simmer until thick, and add chicken, peas, corn, and potatoes.
  4. Assemble Pie: Roll out crusts, place one in a pan, add filling, top with second crust, and seal edges.
  5. Bake: Brush with egg white, bake, cool, and serve your chicken pot pie.

Savory and flavorful chicken pot pie on a plate, with a bite taken out to reveal its creamy center.

Serve Your Chicken Pot Pie Alongside

5 from 10 votes

Chicken Pot Pie

Chicken Pot Pie with a flaky (and easy) pie crust, perfectly seasoned cream sauce, and robust filling is a favorite.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 slices

Ingredients 
 

  • 2 pie crusts (Note 1)
  • 1 cup diced Yukon gold potatoes, (~2 small or 1 large)
  • 4 tablespoons unsalted butter
  • โ…“ cup yellow onion, diced
  • 1 teaspoon minced garlic (~2 cloves)
  • 1 cup thinly sliced carrots (~2-3 medium carrots)
  • ยฝ cup thinly sliced celery (~1-2 stalks)
  • โ…“ cup all-purpose flour
  • 1 ยพ cup chicken stock (or broth)
  • ยฝ cup heavy cream
  • 1 teaspoon fine sea salt
  • ยฝ teaspoon cracked pepper (Note 2)
  • ยฝ tablespoon fresh thyme, finely minced
  • 1 tablespoon fresh flat-leaf parsley, finely minced
  • ยผ teaspoon celery seed, optional
  • 2 teaspoons chicken bouillon powder
  • 2 ยฝ cups shredded/chopped rotisserie chicken
  • ยพ cup EACH: frozen peas, frozen corn
  • 1 large egg white, beaten

Instructions 

  • CRUST: (NOTE 1) In a large bowl, stir together the flour and salt. Using a pastry cutter (or two table knives), cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. In a separate bowl, whisk together the egg yolks and water (start with less and add more as needed) until smooth. Pour into the center of the dry ingredients and stir with a wooden spoon until combined as much as possible. Gently knead with your hands to form a dough (add an extra tablespoon or two of water if needed). Handle the mixture as little as possible and once it's formed into a dough, gently flatten it into a disc. Cut the disc exactly in half and form each half into a smaller disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax before rolling. You can make the crust ahead of time and refrigerate for 1-5 days.
  • POTATO: Preheat the oven to 400 degrees F. Add the diced potatoes to a pot (you can peel if desired), cover with water and bring to a boil. Cook until tender, about 10-15 minutes. Remove from heat, drain and set aside.
  • FILLING: Meanwhile, heat the butter in a large skillet or pot over medium-high heat. Once the butter is melted, add theย onions, cook for 2-3 minutes and then add in the garlic. Stir in the carrots and celery and cook until tender, stirring occasionally, about 6-8 minutes. Don't rush this or you'll have hard pieces of carrot/celery in the pot pie; they don't get much more tender throughout the rest of the process. Whisk in the flour and cook for about 1 minute to cook off the raw flavor. Gradually add the chicken stock and then the heavy cream, whisking constantly until the sauce is smooth. Next, stir in the salt, black pepper, thyme, parsley, celery seed, and chicken bouillon powder. Simmer sauce over medium-low heat for 6-8 minutes or until sauce has thickened. Gently add in the diced chicken, frozen peas, frozen corn, and the drained cooked potato. Remove from heat and set aside while you roll out the pie dough.
  • ASSEMBLY: Roll out the pie crust on a lightly floured surface. Turn the dough about a quarter turn after every few rolls until you have a 12-inch circle of dough. Use the rolling pin to lift up the dough and gently place into a 9-inch pie pan (preferably glass or ceramic; avoid metal). Pour the pot pie filling into the crust. Add top crust. Gently tuck it in with your fingers, making sure it is smooth and the crust is fully sealed; then crimp the edges of the crust.
  • BAKE: With a sharp knife, make a fewย small slits (to let steam escape) in the center of the top crust. Using a pastry brush, brush the crust and edges with beaten egg white. Bake for 45 minutes, or until the crust is golden brown. (Use a pie shield to protect the edges from browning too much if needed).ย Cool for 10-15 minutes; cut into slices and serve.

Recipe Notes

Note 1: Make your favorite pie crust or use this recipe:
  • 2 and 2/3 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 14 tablespoons unsalted butter, cubed and chilled
  • 2 large egg yolks
  • 4-6 tablespoons (28g) very cold water
Note 2: If you love lemon, try lemon pepper here instead. We usually do this.

Nutrition

Serving: 10slice | Calories: 372kcal | Carbohydrates: 32g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 578mg | Potassium: 387mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2589IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 10 votes (1 rating without comment)

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17 Comments

  1. Nenesue1 says:

    5 stars
    Hello Chelsea,
    I really want to thank you for this delicious recipe. I made this for my family and everyone loved it. Iโ€™ll be using your website to make more meals.
    Connie

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much! ๐Ÿ™‚

  2. Haleigh says:

    5 stars
    So yummy!! The hubs loved it. Next time Iโ€™ll make a double batch to freeze one for a quick and easy dinner.

    1. Chelsea Lords says:

      So glad to hear this was a hit! ๐Ÿ™‚ Thank you!

  3. Kathy Zapora says:

    5 stars
    Delicious!! Iโ€™ve made many chicken pot pies over the years and have tried numerous recipes. This will be my go-to from now on. Savory and hearty filling. Wonderful flavor!

    1. Chelsea Lords says:

      I am seriously so happy to hear that Kathy! Thanks so much for your comment! ๐Ÿ™‚

  4. Lyn says:

    5 stars
    My family LOVES!!! this recipe. It is the best pot pie evah!

    That said, it takes a lot longer than 50 minutes. The cook time is 45 min, with a 10-15 min rest time. I’ve made this recipe several times (doubling the recipe because of the time intensity) and there is ~90 minutes of prep and another 60 minutes of cook/rest time.

    I love this recipe – it really is the best chicken pot pie recipe I’ve found. But it isn’t a 50 minutes recipe. Plan on 2-1/2 hours. And I *really* recommend doubling the recipe due to the time.

    1. Chelsea Lords says:

      I’m so happy your family loves this recipe so much! Thanks for the tips on the time and thanks for your comment Lyn! ๐Ÿ™‚

  5. Laura Reese says:

    This pot pie has great sauce. Thanks for the tip at cutting the veggies etc. Totally helpful.

  6. Katie says:

    5 stars
    The best classic flavors. This brings back the comfort of home!

  7. Betsy says:

    5 stars
    Delicious! Great sauce! I love some green beans in my pot pie, too…so I’ll be adding some in next time I make this. Very good.

    1. Chelsea Lords says:

      That sounds like a great addition! Thanks Betsy ๐Ÿ™‚

  8. Rachael Yerkes says:

    5 stars
    This is delicious and so great for winter

    1. Chelsea Lords says:

      So happy to hear it! ๐Ÿ™‚

  9. Sara Welch says:

    5 stars
    Chicken pot pie brings back such fond childhood memories! This looks amazing; can’t wait to enjoy this for dinner this week!

  10. Gardener says:

    What kind of pie plate do you use should you freeze this unbaked. I am always cautious with glass due to the dramatic temp change.
    Thanks-love your website!

    1. Chelsea Lords says:

      Thanks so much! ๐Ÿ™‚ I use freezer-to-oven safe dishes (OXO) (and with it sitting out 30 minutes before baking it’s not AS dramatic of a temperature change) or a tin foil pie tin plate should work fine too (I haven’t tried tin foil ones personally)