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This easy chicken pot pie recipe is the definition of comfort food! It’s warm, rich with flavor, and has the best flaky crust.

This chicken pot pie recipe is a classic dinner that everyone loves. It’s right up there with all the best comfort foods like Chicken Noodle Soup or Pot Roast with Mashed Potatoes!

A slice of chicken pot pie recipe served on a white plate.

Family Favorite Classic Dinner!

Can we have a moment of silence for chicken pot pie?

It’s AMAZING and definitely a family favorite during fall and winter in our house. It’s warm, comforting, and downright delicious.

We stuff ours full of tender chicken pieces, peas, corn, carrots, and even potatoes! Most chicken pot pies don’t have potatoes, but we add them in to make this pie even heartier.

Make a Homemade Pie Crust, or to make it even easier just use a store-bought crust. They are super tasty and make the cooking time even faster. Mom win!

This chicken pot pie recipe can feed a ton so grab your family and get cooking!

What is a Pot Pie?

A homemade chicken pot pie is warm, hearty, flavorful, and similar to shepherd’s pie and casseroles, but what is the difference? 

  • A pot pie is baked using two pie crusts. The creamy, soup-like, filling typically uses poultry but other meats can be used. It also includes different types of vegetables.
  • Shepherd’s pie also uses vegetables and meat, usually beef, pork, or lamb, but it is topped with a crust of mashed potatoes. 
  • Casserole is a creamy mixture that contains protein and vegetables topped with many different kinds of crust- biscuits, bread crumbs, cornflakes, tater tots, crushed chips, French onions, and cheese.
Adding veggies and chicken to the roux in a skillet on the stove.

How to Make Chicken pot pie

This best chicken pot pie recipe tastes like it took all day, but actually comes together with only 30 minutes of prep!

PREP. Preheat oven to 375°F.

VEGGIES. Add cubed potatoes to a large pot and cover with water. Bring to a boil for 10 minutes. Add chicken, carrots, corn, and peas, and boil for an additional 15 minutes. Remove from heat, drain the water, and set aside.

CRUST. Add the bottom crust to the pie dish and bake the crust for 5 minutes.

FILLING. While the crust is baking, cook butter in a saucepan on medium heat. Once the butter is melted, stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk and heat until thickened. Add the chicken and veggies to the bottom of the pie crust. Pour the sauce over the chicken and veggies.

CRUST. Cover with the top pie crust, making sure to seal the edges. Cut small slits on the top to allow steam to escape. Create an egg wash but whisking 1 tablespoon water and an egg and brushing it on top of the pie crust.

BAKE + SERVE. Bake for 40-45 minutes or until the top is golden brown. Let set for 10-15 minutes before cutting and serving.

Pouring creamy chicken and veggies mixture into a blind baked pie crust.

Variations

Change up this chicken pot pie filling by adding or removing veggies or changing up the protein.

  • Chicken. Pot pies are perfect to use any leftover chicken (or leftover turkey) and vegetables in the fridge. Buy a package of fully cooked seasoned chicken in the refrigerator section at the grocery store or buy a cooked rotisserie chicken to slice and cube. Bake the Chicken in the Oven or pan-fried chicken cubes. Another option is to replace the chicken with turkey.
  • Quick pan fry. Cut raw chicken into bite-size pieces. Heat some olive oil in a large skillet and add the chicken. Season with salt and little pepper. Every 1-2 minutes give the chicken a stir until cooked. To test, cut a couple of the large pieces in half to check for doneness.
  • Vegetables. Feel free to add or omit any vegetables. Some others you could use include onion, celery, or bell peppers.
  • Season. Be sure to taste-test the filling before you bake the pie. If it is bland before baking, it will be bland after baking. Use salt, black pepper, garlic salt, paprika, onion, fresh thyme, or even some parmesan cheese.
A slit pie crust ready to be baked in the oven.

Recipe tips

This chicken pot pie crust recipe requires blind baking.

Blind bake the bottom crust. Blind baking is a term used to mean you bake the crust before adding in the filling. We partially bake the bottom crust for pot pie to ensure it will fully cook and help keep it from getting soggy.  

  • When blind baking the crust, it will sometimes develop air bubbles. To avoid this, poke the dough with a fork all over before baking it.
  • Sprinkling a layer of bread crumbs on the crust before adding the filling will also help the crust from getting soggy.  
  • If the top crust is browning too quickly while the center is still cooking, tent a piece of tin foil over the pie to keep the crust from burning.

Runny sauce. One of the main reasons that the center mixture turns out runny is because it was not cooked long enough. It needs time for the flour roux to work its magic. If you feel like the sauce is still too runny, add a cornstarch slurry.

  • Add 1 tablespoon of cornstarch and 1 tablespoon of cold water to a separate bowl.
  • Stir until smooth.
  • Slowly stir the mixture into the pot pie filling.
  • Once the pie has been baked it needs a bit of time to cool and set before you slice into it. 
A golden brown baked crust fresh from the oven.

Serving Suggestions

We love to serve this easy recipe for chicken pot pie with some of our favorite sides, including:

A chicken pot pie with a slice missing.

Storing Info

Make ahead of time. Make the filling the day before and store it in a container in the fridge. Use store-bought pie crust or make pie crust the day before, roll out two disks, and store them in plastic wrap in the fridge. Assemble and bake before serving. 

STORE. Cover the pan of chicken pot pie with potatoes with foil and keep in the fridge for 3-5 days. You can also divide the pie into individual airtight containers to store in the fridge.

FREEZE. Allow the filling to cool completely. Wrap the entire pot pie, including the pie pan, with plastic wrap, then wrap it again with foil.

Label and freeze for up to 4 months. When ready to bake, there is no need to thaw. Simply remove the plastic, cover it with foil, and bake as directed, adding an additional 35–40 minutes to the baking time.

REHEAT. When you’re ready to eat it, slice a piece and heat it up in the microwave for a few minutes. Or, preheat your oven to 300°F and heat for 15 minutes. Rotate it and heat for an additional 15 minutes, or until heated through.

A slice of chicken pot pie served on a white plate.

Recipe FAQ

How do I keep my chicken pot pie from getting soggy crust?

One way we combat a soggy crust is by blind baking the crust before adding the filling. You can also sprinkle a layer of bread crumbs on top of the crust before adding the filling and bake the pie on the lower rack.

How do I make mini chicken pot pies?

Use mini pie tins to make individual pot pies. Reduce the bake time to 20-25 minutes or until cooked through and golden on top.

Can I freeze an unbaked chicken pot pie?

Absolutely! You will want to blind-bake the crust, add the filling, let it cool, add the top crust, and wrap it tightly with plastic and foil. It can be frozen for up to 4 months. No need to thaw just remove the plastic, cover it with foil, and bake adding an additional 35-40 minutes.

For More Favorite Comfort Foods, Try:

5 from 38 votes

Chicken Pot Pie Recipe

By: Lil’ Luna
This easy chicken pot pie recipe is the definition of comfort food! It's warm, rich with flavor, and has the best flaky crust.
Servings: 12
Prep: 30 minutes
Cook: 1 hour 10 minutes
Sitting Time: 10 minutes
Total: 1 hour 50 minutes

Ingredients 

  • 1 medium russet potato, peeled and cubed
  • 2 chicken breasts, cubed (about 2 cups)
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • ½ cup corn
  • 2 (9-inch) pie crusts, unbaked
  • 2 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 2 teaspoons garlic salt
  • ¼ teaspoon pepper
  • 2 cups chicken broth
  • cup milk
  • 1 egg

Instructions 

  • Preheat the oven to 375°F.
  • Place potatoes in a large pot and cover with water. Bring to a boil for 10 minutes, then add chicken, carrots, peas, and corn and boil for 15 minutes more. Remove from the heat, drain the water, and set aside.
  • Place bottom crust in a 9-inch pie plate and bake for 5 minutes.
  • While the crust is baking, cook butter in a saucepan over medium heat. Once butter is melted, stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk and heat until thickened, 5–6 minutes.
  • Remove bottom crust from the oven and add chicken and veggies to the crust. Pour the broth mixture over the chicken and veggies.
  • Cover with the top pie crust, making sure to seal the edges. Cut slits on the top to allow steam to escape.
  • Create an egg wash by whisking egg with a little water. Brushing egg wash on top the pie crust.
  • Bake for 40–45 minutes, or until the top is golden brown.
  • Let rest for 10–15 minutes before cutting and serving.

Video

Notes

To freeze. Wrap chicken pot pie tightly with aluminum foil or plastic wrap and place in a large resealable plastic freezer bag. It will last for up to 4 months. When ready to bake, there is no need to thaw. Simply remove plastic, cover with foil and bake as directed, adding an additional 35–40 minutes to the baking time.

Nutrition

Serving: 1slice, Calories: 130kcal, Carbohydrates: 12g, Protein: 11g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 45mg, Sodium: 597mg, Potassium: 330mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2004IU, Vitamin C: 7mg, Calcium: 33mg, Iron: 1mg

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

Additional Info

Course: Main Course
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




18 Comments

  1. 5 stars
    I made this a few nights ago and it was so good. I have never had a recipe of Lil Luna’s that I haven’t enjoyed. Thank uou Kristyn for all that you do.

    1. Good news! They are! If you click on “jump to recipe”, it will take you to the recipe card and there is a button you can click on that takes you to a printable version of the recipe.

  2. 5 stars
    I love all your recipes! When I’m looking for a dish to make I know I can always count on a good one from you. Thank you!

  3. 5 stars
    I haven’t even tasted this pie yet, but I can tell with tasting the gravy it’s gonna be great! I make my own pie crust and it is also good. I’ll let you know. Thankyou!