Warm, comforting, homemade Chicken Pot Pie is loaded with chicken and vegetables in a creamy gravy, with a flaky crust. Perfect comfort food!
This post and recipe has been updated from the original published May 15, 2012 based on reader feedback and further testing. Originally adapted from Allrecipes.
What is pot pie?
Though popular in the United States, pot pies started in Greece. A pot pie is a savory pie made with both a bottom crust and top crust. It can be filled with beef, seafood, chicken, turkey, or made vegetarian, and a wide variety of other fillings.
How do you make this recipe from scratch?
This Chicken Pot Pie recipe is made with store-bought pie crusts, cooked shredded chicken, carrots, celery, potatoes, and peas. Some recipes use cream of chicken, but this one does not. Chicken broth and milk are used instead. The broth mixture is thickened with flour before baking the pie.
Lay one pie crust as evenly as possible in the bottom of a 9-inch preferably glass pie pan. Don't worry too much about it being perfect.
Prebake the pie crust for 5 minutes. Remove from the oven and carefully press down any air bubbles. Meanwhile, in a medium saucepan filled with water, bring the celery, carrots, and potatoes to boil. Boil for 15 minutes then drain. Allow to cool slightly then pour into the bottom of the prebaked pie crust.
Cook onions with melted butter until soft (about 5 minutes). Stir in flour slowly (use a sifter if you have one) stirring continuously, pepper, salt if needed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat. Pour the broth mixture over the chicken and vegetables, stopping when about a quarter inch from the top of the pie pan.
Cover with the top crust, pinching edges into the rim of the pie plate/bottom crust. Cut a small slit in the middle of the crust, and brush with a beaten egg white.
Place the assembled pie on a baking sheet. This will help prevent dripping of any gravy overflow onto the bottom of your oven. Bake at 425F until golden and bubbly, covering the edges with aluminum foil after 20 minutes to prevent burning. Let it sit for at least 10 minutes before slicing so that you get a nice whole piece.
What if I don't like some of the ingredients?
Change them! My daughter doesn't like potatoes, so I use a full cup of carrots. You can use any veggies you like!
What to serve with Chicken Pot Pie?
Depending on how many people you are serving, you may want to serve it alone, without any sides. In order to stretch the main course, a light side salad would pair perfectly. It also pairs well with a light dessert, like fruit cobbler.
How to reheat this recipe?
Cover the edges with aluminum foil and bake at 300F for about 30 minutes for a full pie, turning after 15 minutes to heat on all sides. A partial pie will cook faster.
Can this be frozen?
Absolutely! It can be frozen before baking or after, but if you are going to freeze it before baking don't apply the egg wash until you are going to bake it. I recommend using a disposable aluminum pie pan if you plan on freezing before baking. Cover tightly with foil, and bake within 6-9 months for best quality. Bake for 1 hour at 425 or until golden and bubbly.
Looking for more Winter comfort food recipes? Try these:
WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!
Chicken Pot Pie
- 2 cups cooked and shredded chicken
- ½ cup sliced carrots
- ½ cup diced potatoes
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 cups chicken broth
- ¾ cup milk
- 2 9 inch unbaked refrigerated pie crusts prepared according to package directions
- Preheat oven to 425 degrees F. Spray a 9 inch pie dish (preferably glass) with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.
- Meanwhile, combine carrots, peas, and celery in a saucepan and cover with water. Bring to a boil and boil for 15 minutes. Drain and stir the chicken into the vegetable mix.
- Cook the onions with melted butter over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously, add pepper, salt, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat.
- Spread the chicken mixture evenly in the bottom pie crust. Pour hot broth mixture over the chicken up to ¼ inch from the top of the pie dish and cover with the top crust, pinching edges into the rim of the pie plate/bottom crust.
- Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.
- Cool for ten minutes before cutting.