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:
Slow Cooker Red Wine Braised Short Ribs
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Chicken Pot Pie
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Original photo
Danielle says
Very good, instead of pre bake, start put the pie in the oven at 425 for 10- 12 minutes till the top edge start coloring up, then lower the oven temperature to 350 for 35 mm approx. the bottom will not be soggy, and the top will be crispy golden
Carmen says
It was great and easy. Made it with our leftover holiday chicken. Definitely prebake the bottom. I agree it's better than canned soup recipes!
Candy says
Hello,
I'll be making this tonight and I have a silly question..... Is the top crust coming from the extra pie shell please?
Bernadette says
Yes, there are two pie crusts in each box.
Daphne Barmore says
I even added a can of cream of. Chicken soup to this and made it super creamy and soooooo good
Shirley says
I had the same issue with broth evaporating while cooking....
It was so thick.
I have loved this recipe but next time will add more hot broth.
It’s on my stove now waiting to go in later.
Bernadette says
Hi Shirley, I believe this issue is cause by the fact that I forgot to say to cover the pot while boiling the vegetables. I'm so sorry for the mistake.
Daphne Barmore says
Hi..I added a can of cream of chicken soup..made this soon creamy and yummy
Bridgette Lang says
I just made this pot pie recipe tonight. I have made several pot pies in the last few months and have been trying new recipes out each time to explore.
My concerns:
1. Baking the bottom pie crust first caused it to shrink/shrivel and the bottom filled with air bubbles. I have never had an issue with not baking the bottom crust first, so I’m not sure why this step was included.
2. I did not add the green peas until I added the chicken to the cooked veggies. Boiling them for that long (15 minutes) would make them burst/disintegrate. They were cooked just fine when I added them late.
3. As I boiled the carrots and celery for 15 minutes, the 2 cups of broth completely boiled off and I ended up having to add more to the pan.
4. The recipe says to pour the roux sauce over the chicken and veggies once they’ve been poured into the pie dish. This resulted in a goopy mixture on top, that barely sifted down through the filling. Next time, I would mix them together and then pour the entire mixture into the pan.
5. I have never heard of a pie recipe of any kind that didn’t call for an egg wash on top. As a result, the pie crust got dry and crusty on top, not golden brown and flaky.
The overall flavor of the pie was good, aided by the fact that I used a rotisserie chicken that already has good flavor.
I would correct the things I listed above, and this would be a great recipe.
Bernadette says
Hi Bridgette, I adapted this recipe years ago from a similar recipe found on Allrecipes (I included the link to that recipe in the post above the recipe card).
1. That recipe called for pre-baking the bottom crust. I don't remember there being a problem, though I have had a similar issue with another recipe.
2. I used frozen peas and I'm pretty sure they didn't fall apart.
3. It's possible that I covered the pot that I boiled the carrots, celery, and peas in. I honestly can't remember, but I know I still had enough broth.
4. Either way would be fine.
5. I wasn't an experienced baker when I made this and shared it, I just followed what the original recipe said for the top crust.
Kathy says
This was delicious! It was my first-ever pot pie and I followed the recipe closely using fresh carrots and celery, frozen peas, fresh onion, home-made chicken broth from Instant Pot cooked chicken. (I forgot to add potatoes since you didn’t mention them in the cooking directions. Next time..) The recipe calls for boiling the vegetables in water, not broth, so no one should have had a problem with the broth boiling off. I have never used an egg wash on my pie crusts and didn’t for this pie. I’m sure it would be good, but my pie crusts are flaky without that step. Anyway, just wanted to say “Thanks for sharing a very tasty recipe.”
Ann Marie says
BL
A 2 star rating seems harsh. As I was scrolling through the comments the length of yours forced my initial glance then pulled me back in to read fully and respond after reading other home chef's responses.
First, the vast majority of us utilizing this incredible site are at home chefs. We have at least some insight into using our kitchens but there can be variations that are innocently overlooked. For example, if I am making a recipe at sea level, cooking times, temperatures and evaporation levels will differ from those cooking the exact same recipe in Denver, Colorado. A novice may not know this but must all our lovely Yumly contributors add unknown instructions? I think not.
Second, you used the word roux rather than gravy or mixture as stated in the recipe. This tells me that you are one of the more experienced home chefs frequenting the site. You also clearly stated that you have been making pot pies monthly, therefore your grievances should have been avoided due to prior experience. This realm of thinking also carries over to adding the egg wash which I whole heartedly agree with but would have stated differently.
Third, you made mention of the peas being overdone if added to what ends up being your broth. I agree with you on this point but also liked the thought of a full bodied flavor being used to create the roux.
All in all, I think there is a vast majority that uses these recipes as guidelines. I always appreciate recipes shared that bring ease to old family favorites and incorporate products that can be purchased if necessary on short notice.
This recipe was a great aid to me as I was incorporating elements from past meals to create something new. It took an old family favorite from a project meal to a quick, good eats success. Drawing out a highly critical review and leaving it with a 2 star rating minimizes the author's ability to share something that quite a few of us found helpful.
Brandy Hannan says
I plan on making this tomorrow or the next day. One question is I do not like frozen vegetables can I use fresh or out of a can vegetable? What about potatoes? Out of a can or peel and cut myself? Also let me know if the temp and time on this please .
Thank you In advance
Brandy
Bernadette says
H Brandie, the only frozen vegetable I used in the pot pie was the peas. I didn't add potatoes because my daughter doesn't like them. I would use fresh, but you might need to increase the baking time.
Bernadette says
Oops, I'm sorry, Brandy not Brandie!
Dollie says
This was amazing...Finally a pot pie recipe without using canned soup. Canned soups have too much sodium.
Bernadette says
Thank you for your comment, I'm so glad you liked it!
Sasha says
Do you bake it at 425?
Bernadette says
Yes, 425 is correct.
Alyssa says
Can i make ahead of time n pop it in oven later
Bernadette says
Hi Alyssa, I haven't tried to make it ahead. My only consider would be that the gravy would make the top crust soggy, though you might be able to avoid that if you made it a few days ahead and froze it. I would add 15-20 minutes, possibly more to the bake time if cooking from frozen.
Deborah says
Pie crust srinks down after in over for 8 min so it's impossible to put top crust on. Had start all over and use already made pie crust
Bernadette says
Hi Deborah, I'm not sure I understand. I used ready made pie crust in this recipe. Did you try baking the pot pie without the top crust for 8 minutes? My directions don't call for any pre-baking of the bottom crust, it calls for the top crust to be put on top after adding the filling, but before baking at all. Let me know if you have any more questions, I'm available to help!
Sheila says
It does say to cook the bottom crust for 8 min. Is this a mistake? Need to know before I make it Thank you
Bernadette says
I'm sorry, you are correct. It has been several years since I made this recipe again. It does indeed say to bake the bottom crust for 8 minutes. I didn't remember doing that and completely missed it when I checked yesterday. If you follow the rest of the ingredients, the top crust should fit correctly.
Bernadette says
It was just brought to my attention that I missed in the first part of the instructions that I did say to pre-bake the bottom crust. I hadn't made the pot pie again in a few years, I apologize for not remembering correctly.
David Schmincke says
This looks and sounds incredible. I did not see a step for cutting a vent hole in the top crust. Not sure if this has been tried, but thought it may prevent some cracks in the top crust and the pooling of liquid.
Bernadette says
Hi David, yes I forgot to do that when I originally made this recipe years ago. I'm hoping to update the recipe and photos this Fall. Thanks for the compliment on the old photo!
David Schmincke says
Thank you for sharing the recipe. Maybe go crazy and use a chicken shaped cookie cutter to make the vent.
Karen H says
Thanks for the wonderful recipe! It's a favorite of our family and friends. I make mine with rotisserie chicken. It gives it great flavor. Do you have a beef pot pie recipe?
Bernadette says
Thanks so much, I'm glad you liked it. I haven't made a beef pot pie yet, but I bet my beef bourginion topped with biscuits would be really good. You can use the "search" bar to find the recipe.
Suzi says
This is the best Pot Pie we have ever tasted!! I followed the recipe exactly, it was very easy and it turned out awesome! Can't wait to make it and eat it again! 🙂
Bernadette says
Thank you so much Suzi! I'm so happy you liked it 🙂
Debbie says
made the chicken pot pie and it is delicious!!!
Bernadette says
Thank you so much, glad you enjoyed it!
Angela says
I am loving this!!!! What a gorgeous looking chicken pot pie! Perfect comfort meal!
Bernadette says
Thank you Angela!
Michelle @ A Dish of Daily Life says
Looks delicious! There is nothing quite like pot pie on a chilly fall evening. It's one of our favorites!
Bernadette says
I agree! Thanks so much for the lovely comment!
jongry says
Sorry but looks burnt. Rating based on poor presentation.
Bernadette says
This recipe was within two months of when I started food blogging, and I hadn't really considered presentation at that time. I still think the way the food tastes is much more important than fancy presentation. I do know it was not burnt, maybe my inexperienced food photography back then made it look that way, but I can tell you it is, by far, my second most popular recipe, so it can't be that bad. Thanks for the feedback!
jongry says
I understand and I agree taste is much more important but as they say a picture is worth a 1000 words. Thanks for taking my comment with a grain of salt. It's a good recipe and I will sure try it (but I have to use home made dough) check it out on my facebook page at jongry's kitchen. Peace and happy cooking.
Theresa says
OMG! It did NOT look burnt! It was beautifully browned! I just made it tonight for my husband and we loved it! My only comment is I made my sauce a little too thick My mistake…will just add a bit more broth the next time. Delicious!!! And beautiful presentation!
Bernadette says
Thank you so much Theresa! Yes, just a little more broth next time should work. I haven't made it since last winter, now I want to again. Maybe add a few more, better photos, but thank you for the compliment!
Robin Stayton says
Made this right by the recipe . Great flavor but was a little dry. Wish it had more juice. Any suggestions?
Bernadette says
Hi Robin! You could increase the chicken broth, but I wouldn't go more than 1/2 cup or the filling will be too moist and make the crust soggy. My best suggestion would be to make sure the chicken you are using is moist. I like to simmer my chicken for a long time in water or chicken broth.
kitty says
Hi attemptedto use your "here"link to go check out the voting but got an error message can you check the link please ty
Bernadette says
Hi! That was a contest from 2012, and I made the top 25 that year 🙂 Thanks for asking!
Janet says
Sure would be a help if all these recipes were printable. Some are...not sure if they are yours.
Bernadette says
I'm sorry, I really do need to find the time to go through my older recipes and put them in the printer friendly program. For now I suggest copying the recipe portion, pasting into Microsoft Word or Google Docs, and printing from there.
Bernadette says
Hi again! I wanted to let you know that I just updated this post so it is printable now. You were the second person to ask today, so I felt I'd better get on it!