Homemade Chicken Pot Pie Recipe
There’s something wonderfully comforting about a homemade chicken pot pie recipe that just hits the spot on a chilly evening. The flaky, buttery crust combined with that creamy, savory filling full of tender chicken and vibrant veggies is like a warm hug from the inside out. Whenever I make this, it feels like the ultimate weekend project that rewards you with a cozy, satisfying meal your whole family will rally around.
What I love most about this Homemade Chicken Pot Pie Recipe is how versatile and approachable it is—you can prep a lot ahead, customize the filling to your liking, and even use leftovers to make it extra special. Whether it’s a busy weeknight or Sunday dinner, this recipe has become my go-to for delivering both comfort and homemade charm without any stress.
Ingredients You’ll Need
These ingredients come together to craft that perfect balance of flaky crust and creamy filling, full of flavor and texture that sings with every bite. A quick tip: fresh veggies are fantastic, but frozen work just as well and save a step without compromising taste.
- Homemade pie dough: I always use my tried-and-true pie dough recipe for the flaky top and bottom crusts—it makes all the difference.
- Boneless skinless chicken breasts: Easy to cook through and chop into bite-sized pieces for that tender filling.
- Butter: Essential for that rich, flavorful roux that thickens the sauce perfectly.
- Celery: Adds a subtle crunch and freshness; slice it nice and thin.
- Onion: Provides a savory base flavor; I prefer yellow or white for sweetness.
- All-purpose flour: Builds the sauce’s body when cooked with butter.
- Salt: Balances all the flavors in the filling.
- Freshly ground black pepper: Gives the filling a gentle kick—don’t skip it!
- Celery seed: A small seasoning twist that adds just the right hint of complexity.
- Garlic powder: Lends a warm, savory depth without overpowering.
- Chicken bouillon paste (or cube): Boosts the chicken flavor for a richer filling.
- Milk: Creates that creamy sauce base—whole milk delivers the best results.
- Frozen mixed veggies: Carrots, peas, green beans, and corn give color, sweetness, and texture.
- Egg and milk for egg wash: Brushed on top to get that golden, glossy crust you’ll want to snap photos of.
Variations
One of the best parts about this Homemade Chicken Pot Pie Recipe is making it your own. I’ve played around a lot with ingredients and swaps depending on what I have in the fridge or the season, and each version feels just as comforting yet refreshingly different.
- Vegetarian version: I swap chicken for hearty mushrooms and use vegetable broth instead of chicken bouillon—equally comforting and full of umami.
- Gluten-free dough: Using a store-bought or homemade gluten-free crust works great if you have dietary restrictions.
- Extra creamy: Adding a bit of heavy cream along with milk makes the filling richer—perfect for special occasions.
- Spicy twist: Toss in a pinch of cayenne or smoked paprika to warm things up in a subtle but welcome way.
How to Make Homemade Chicken Pot Pie Recipe
Step 1: Prepare the Chicken and Veggies
Start by boiling or poaching your chicken breasts until cooked through—usually about 15 minutes depending on thickness. Once cooled, dice the chicken into bite-sized pieces. While the chicken cooks, slice the celery and chop the onion finely. If you’re using frozen veggies, no need to thaw them yet; you’ll add those later.
Step 2: Make the Filling Sauce
Melt butter in a large skillet over medium heat, then add celery and onions, cooking until softened and fragrant—usually about 4 to 5 minutes. Stir in the flour, salt, pepper, celery seed, and garlic powder, cooking and stirring constantly to form a roux without browning it. Slowly whisk in the milk and chicken bouillon until smooth, then let the sauce thicken—this usually takes around 3 to 5 minutes. Add the cooked chicken and frozen veggies, stirring gently until everything is warmed through and coated in that luscious sauce.
Step 3: Assemble the Pie
Roll out one portion of your chilled pie dough to fit your baking dish and carefully place it into the bottom, trimming any excess. Pour the filling into the crust, spreading it evenly. Roll out the second dough portion and place it on top, pressing edges to seal and trimming off any extra dough. Don’t forget to cut a few small slits in the top crust to allow steam to escape during baking.
Step 4: Apply Egg Wash and Bake
Whisk the egg with a tablespoon of milk and brush it generously over the pie crust for that beautiful golden sheen. Then bake in a preheated oven at 400°F (200°C) for about 30 to 35 minutes, or until the crust is deeply golden and bubbling. To avoid over-browning, keep an eye on the edges and cover them with foil if needed halfway through baking.
How to Serve Homemade Chicken Pot Pie Recipe
Garnishes
I like to sprinkle freshly chopped parsley or thyme on top right before serving—it adds a pop of color and fresh aroma that brightens the rich filling. Sometimes a little cracked black pepper on top finishes the dish beautifully, too.
Side Dishes
A crisp green salad or roasted Brussels sprouts work perfectly as light, fresh sides. I’ve also enjoyed homemade mashed potatoes or buttery green beans. If it’s a weekend dinner, garlic bread is an easy crowd-pleaser to round things out.
Creative Ways to Present
For special occasions, I’ve baked individual pot pies in ramekins using this same recipe—perfect for plating and a fun surprise for guests. You can also shape the top crust with small cookie cutters or lattice the dough for a pretty, eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
I like to cover leftover pie tightly with plastic wrap and foil and keep it in the fridge for up to 3 days. Make sure it cools completely before storing to avoid soggy crust. When I reheat, the filling is still creamy, and crust stays fairly crisp if I warm it properly.
Freezing
Freezing is a lifesaver—I freeze fully assembled (but unbaked) pies wrapped tightly in plastic and foil. When ready to bake, I let it thaw overnight in the fridge and then bake as usual. You can also freeze individual portions wrapped well for quick meals later.
Reheating
Reheat leftovers in a 350°F (175°C) oven for 20 to 25 minutes to keep the crust crisp, rather than microwaving which can make the crust soggy. Cover loosely with foil if the crust is browning too fast. This brings back that fresh-baked feel every time.
FAQs
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Can I use rotisserie chicken for this Homemade Chicken Pot Pie Recipe?
Absolutely! Using rotisserie chicken is a great shortcut that saves cooking time while adding extra flavor. Just shred the meat and mix it into the filling as usual.
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What can I substitute for chicken bouillon paste?
You can easily substitute one chicken bouillon cube or even use chicken broth in place of milk and bouillon combined. Just adjust the liquid quantities so your filling isn’t too runny.
- Is there a way to make this Homemade Chicken Pot Pie Recipe dairy-free?
Yes! Swap the butter for olive oil or a dairy-free margarine, and use a dairy-free milk such as almond or oat milk. Just keep in mind the sauce’s texture might be slightly different but still tasty.
- How do I prevent a soggy bottom crust?
Make sure not to add the filling while it’s too hot to the raw crust—let it cool a bit first. Also, pre-baking (blind baking) the bottom crust for a few minutes can help keep it crisp.
- Can I make individual chicken pot pies?
Yes! Using ramekins or muffin tins works beautifully for mini pies. Just reduce baking time slightly and watch for golden crust.
Final Thoughts
This Homemade Chicken Pot Pie Recipe has been a staple in my kitchen for years, bringing family and friends together over a meal that feels both classic and lovingly made. It’s the kind of recipe that’s forgiving but always impressive—a real confidence booster in the kitchen. I can’t wait for you to try it yourself and make this heartwarming dish a regular on your table.
Print
Homemade Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This classic Chicken Pot Pie recipe features tender, juicy chicken and a medley of vegetables in a creamy, flavorful sauce, all encased in a flaky, homemade pie crust. Perfect for a comforting family dinner, it combines a rich blend of herbs and spices with buttery pie dough for a satisfying and hearty meal.
Ingredients
Pie Dough
- 1 recipe Homemade pie dough, chilled (makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
Filling
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter (75 g)
- 1/2 cup celery, sliced (50 g)
- 1/3 cup onion, chopped (45 g)
- 1/3 cup all-purpose flour (40 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon freshly ground black pepper (0.5 g)
- 1/4 teaspoon celery seed (0.5 g)
- 1/2 teaspoon garlic powder (1.5 g)
- 1 teaspoon chicken bouillon paste (or substitute 1 bouillon cube) (5 g)
- 1 cup milk (240 ml)
- 8 ounces frozen vegetables (a mix of carrots, peas, green beans, and corn) (225 g)
Egg Wash
- 1 egg
- 1 tbsp milk (15 ml)
Instructions
- Prepare Pie Dough: Roll out half of the chilled homemade pie dough to fit your pie plate. Line the pie plate with this dough, ensuring it covers the bottom and sides evenly.
- Cook Chicken: Dice the chicken breasts into bite-sized pieces. In a large skillet over medium heat, melt butter and sauté diced chicken until cooked through and lightly browned, about 5-7 minutes. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add celery and onion; cook until softened, about 3-5 minutes.
- Make Roux: Sprinkle flour over the sautéed vegetables. Stir constantly and cook for 2-3 minutes to eliminate the raw flour taste, forming a roux.
- Add Seasonings and Liquids: Stir in salt, pepper, celery seed, garlic powder, and chicken bouillon paste. Gradually whisk in milk until smooth. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Combine Filling: Return the cooked chicken to the skillet. Add frozen mixed vegetables and stir well to combine all ingredients evenly. Remove from heat.
- Fill Pie: Pour the chicken and vegetable filling into the prepared pie crust.
- Top Crust: Roll out the remaining pie dough and place over the filling. Trim any excess dough and crimp edges to seal. Cut slits on top crust to allow steam to escape during baking.
- Apply Egg Wash: Beat the egg with 1 tablespoon milk, then brush this mixture over the top crust to give it a golden brown finish.
- Bake Pie: Preheat oven to 375°F (190°C). Bake the pot pie uncovered for 40-45 minutes or until the crust is golden and filling is bubbly.
- Cool and Serve: Let the pot pie cool for 10-15 minutes before slicing to allow the filling to set. Serve warm for best flavor.
Notes
- For a shortcut, use pre-cooked rotisserie chicken instead of raw chicken breasts.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred, but adjust cooking time accordingly.
- Ensure to vent the top crust to prevent sogginess and allow steam to escape.
- Double the recipe to make two pies and freeze one for a future meal.
- Use low-sodium chicken bouillon to reduce salt content if desired.
Keywords: Chicken pot pie, homemade pie crust, comfort food, creamy chicken pie, classic pot pie
