If you’re craving comfort food, warm homemade chicken pot pie always hits the spot. This completely from-scratch recipe features a double buttery, flaky pie crust encasing tender chicken and vegetables in a rich and creamy sauce. Watch the video tutorial to see how it comes together!
I originally published this recipe in 2014 and have since added new photos and a video tutorial.
This is my very favorite chicken pot pie recipe. If you haven’t tried it in the past several years, I bet it will be your new favorite, too!
The reader-loved recipe uses my homemade pie crust (it’s not just for Thanksgiving pies, after all!) for a sturdy base on the bottom and a golden, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies in a creamy, rich white gravy that is full of flavor. It goes without saying that this double-crust chicken pot pie is the ultimate comfort food and one of my favorite fall dinner recipes.
One reader, Amy, commented: “This is the new celebration meal, favorite meal, go-to meal & just-because meal in my house. Everyone loves this!! I make it exactly as written. The crust is legendary and Iโve used it for all crust-requiring recipes. Iโve also passed this recipe to my friends, and equally glowing reviews from them. โ โ โ โ โ ”
Here’s Why You’ll Love This Chicken Pot Pie:
- Satisfying, comforting all-in-one meal
- 100% homemade
- Gravy-like sauce is rich, creamy, and so flavorful
- Double the buttery, flaky pie crust for double the deliciousness
- Customizableโuse your favorite meats and vegetables
- A wonderful make-ahead recipe
One reader, Emily, commented: “This is SO incredibly good. I followed the recipe to the T (including the pie crust recipe, which was my first time making pie crust ever) and it came out absolutely perfect. As always, your instructions are so clear and your recipe is perfect!… โ โ โ โ โ “
Start by Making the Pie Dough
Before you start on the filling, have your pie crust prepared, chilled, and ready to go. I love using this homemade pie crust, a dough made from both butter AND shortening to yield the flakiest, most tender crust. It needs to chill for at least 2 hours (and up to 5 days) before rolling out, so I always make it in advance. You could also use this all butter pie crust if you’d prefer a shortening-free option.
Grab These Ingredients for the Pot Pie Filling:
- Chicken: The recipe calls for uncooked boneless, skinless chicken breast, but you can absolutely make this with chicken thighs instead. You can also use pre-cooked chickenโsee recipe Notes.
- Carrots & Celery: You’ll start by cooking these together with the chicken in a pot of boiling water, then drain.
- Butter, Onion, & Garlic: The aromatic flavor base for many sauces and soups, including creamy chicken noodle soup.
- Flour: Flour thickens the sauce.
- Seasonings: We’re flavoring this pot pie filling with salt, pepper, and thyme.
- Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.
- Half-and-half: This is the magic ingredient for a rich, creamy sauce that coats the meat and vegetables in the pot pie filling.
- Frozen Peas: Here’s where you can mix things up and add the vegetables you love most or simply have on hand. I usually use frozen peas. No need to thaw or cook them, just add them directly into the pot pie. Add them at the endโif you cook them with the other vegetables and chicken, they’ll lose their vibrant green color and taste a little mushy.
These Step-by-Step Photos Will Help
Cook the chicken, carrots, and celery in a pot of boiling water, then drain. (See recipe Notes if using pre-cooked chicken.)
In a skillet or separate pan, cook down the onion and garlic in butter. Whisk in the flour, salt, pepper, and thyme. (Major flavor building is happening here!)
After the flour soaks up the moisture from the cooked vegetables, add the broth and half-and-half. Let everything simmer and thicken on the stove, stirring occasionally, until the sauce is a thick, gravy-like consistency.
Roll out the first half of pie dough into a 12-inch circle, and fit it into your pie dish.
Add the cooked chicken and veggies, followed by the frozen peas, and pour/spread the gravy on top.
Roll out the second half of pie dough into a 12-inch circle, and lay it over the filling. Seal and crimp or flute the pie crust edges, then slice a few small slits in the top crust, to allow steam to escape.
Don’t forget the egg wash! The egg wash is what gives the crust its golden, glistening sheen. Without it, your pot pie will look a little dull. To make it, simply whisk 1 egg with 1 Tablespoon of milk (I just use a fork to whisk). You can use a pastry brush to brush the top crust and edges.
Bake in a hot oven (425ยฐF (218ยฐC)) until golden brown. The pot pie doesn’t take too long, because the filling is already cooked; you’re really just baking the pie crust and letting the filling ingredients and flavors mingle together.
The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.
I have a trick for this! I add the filling ingredients including the chicken and vegetables first, and then pour the gravy on top. You’re not pouring the gravy directly on the bottom pie crust this way. The gravy seeps down slowly as the pot pie bakes, which gives the bottom crust some time to crisp up. Additionally, I recommend using a glass or metal pie dish for the best crust. Pies cooked at such a high temperature can bake unevenly in ceramic pie dishes.
Yes, absolutely. Skip adding the bottom pie dough to the pie dish and when the gravy is done and comes off heat, mix it with the chicken/carrot mixture, and then spoon into ungreased pie dish. I recommend lowering the oven temperature to 375ยฐF (191ยฐC) because there is just 1 crust to bake. Bake time is 35โ40 minutes or until the top of the crust is golden brown. See my turkey pot pie recipe instructionsโthat recipe uses just 1 top crust.
Chicken Pot Pie Variations
- Pie Crust: I love using my homemade pie crust recipe for today’s chicken pot pie. Using a combination of butter and shortening yields the flakiest, most tender and buttery crust. For a pie crust made without shortening, try my all butter pie crust. Store-bought pie crust or even puff pastry also work!
- Meats: Turkey works wonderfully instead of chicken. If using pre-cooked meat, you can skip the boiling step, and cook the carrots and celery with the butter and onion. See recipe Note.
- Vegetables: Try adding corn when you add the peas. Feel free to add 1 diced Yukon gold potato; cook until soft with the onion. You can also throw in a cup of sliced mushrooms or chopped zucchiniโadd them when you cook the onion. I wouldnโt add ALL of these veggies, though, as there isnโt enough gravy for it all. Stick to 2 cups of veggies + 1 potato or less. (Onion doesnโt count.)
- Seasonings: Taste and season this pot pie however you like! Try adding fresh chopped parsley, rosemary, or sage. As long as there is thyme, salt, and pepper, the extra seasoning in the pot pie is up to you.
Craving a biscuit variation? This biscuit vegetable pot pie isn’t your typical classic pot pie recipe, but it’s quicker and easier.
Print
Double Crust Chicken Pot Pie
- Prep Time: 2 hours, 50 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours, 25 minutes
- Yield: serves 8
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This double crust chicken pot pie is perfect when you’re looking for cold weather comfort food. Check out the step-by-step photos above, as well as my Notes at the end of this recipe.
Ingredients
- Homemade Pie Crustย orย All Butter Pie Crustย (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 1 pound (450g) skinless boneless chicken breast or thighs, cubed
- 1 cup (about 130g) sliced carrots (about 2 carrots)
- 1/2 cup (about 40g) sliced celery
- 1/3 cup (5 Tbsp; 71g) unsalted butter
- 1/3 cup (45g) chopped yellow onionย (1/2 of a small onion)
- 1 teaspoon minced garlic
- 1/3 cup (41g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoonย dried thyme leaves
- 1 and 3/4 cups (420ml) chicken broth/stockย (I recommend reduced sodium)
- 2/3 cup (160ml) half-and-half*
- 1 cup (125g) frozen peas
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: sprigs of fresh thyme for garnish
Instructions
- The crust: Prepare either pie crust recipe through step 5, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you’ll be using both crusts.
- In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
- In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
- Preheat oven to 425ยฐF (218ยฐC).
- After the pie dough has chilled: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5โ2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.
- Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
- Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
- Bake for 32โ38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.)
- Remove from the oven and cool for at least 10 minutes before serving. Makes amazing leftoversโthe filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2โ3 months. Allow to thaw overnight in the refrigerator and bake as directed (if unbaked); or (if baked before frozen) bake, covered with foil, at 375ยฐF (191ยฐC), until warmed through.
- Special Tools (affiliate links): Whisk | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pie Crust Shield
- Pie Crust: Two 9-inch refrigerated or frozen (and then thawed) store-bought pie crusts are just fine instead of homemade.
- Can I skip the bottom pie crust? Yes, absolutely. Skip adding the bottom pie dough to the pie dish and when the gravy is done and comes off heat, mix it with the chicken/carrot mixture, and then spoon into ungreased pie dish. I recommend lowering the oven temperature to 375ยฐF (191ยฐC) because there is just 1 crust to bake. Bake time is 35โ40 minutes or until the top of the crust is golden brown. See my turkey pot pie recipe instructions if you’d like.
- Can I use a puff pastry topping instead? You can use thawed store-bought puff pastry instead of a top pie crust (keep the bottom pie crust or skip it). However, keep in mind that the underside of the dough (that touches the filling) usually ends up tasting soggy.
- Can I use a biscuit topping instead? Biscuits are a great alternative to pie crust for a pot pie. You can skip the bottom pie crust and use the biscuit topping from this biscuit vegetable pot pie.
- Half-and-half: You can use half heavy cream and half whole milk instead, or use all whole milk. I wouldn’t use lower-fat milks; the gravy will be too thin.
- Filling Variations: This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use pre-cooked meat. Simply skip the boiling step and cook the carrots and celery with the onion and butter. Try adding some corn (frozen or fresh) when you add the peas. Feel free to add 1 diced Yukon gold potato. Cook the diced potato with the onion and butter, until fork-tender. Mushrooms or chopped zucchini are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn’t add ALL of these veggies, though, as there isn’t enough gravy for it all. I don’t recommend using more than 2 cups of veggies + 1 potato. (Onion doesn’t count!)
- Herbs: Feel free to add fresh chopped parsley, rosemary, or sage; or try adding a pinch of celery seed. As long as there’s thyme, salt, and pepper, the extra seasoning in the pot pie is up to you. Taste and season how you like.
Reader Comments and Reviews
Can I use russets potatoes and if so, should I cook them with the chicken and vegetable mixture?
Hi Dawn, feel free to add 1 diced potato; cook until soft with the onion. Enjoy!
Very tasty. I made the gravy so it looked as thick as what was made in the video, but the gravy never mixed in with the filling, it all stayed at the top. So maybe next time I will mix it all up in a bowl before putting it in the pie plate.
I used parsnips instead of carrots, just because that’s what I had. Worked great! I might try adding some potatoes too. Love your crust, Sally, I been using your recipe for a long time now, and everyone loves my pies. Thank you!
Do you think this would work okay making them in small individual pies in a muffin tin?
Hi Holly, you can make mini pot pies with this recipe. Baking time will depend on the exact size of your mini pot pies. Baking temperature will be the same.
I have not attempted pie crust from scratch before. I love to bake a variety of bake goods but have never done chicken pot pie. I made it tonight and it turned out awesome! I will be making my first apple and pumpkin pie from scratch with this easy to make crust this Thanksgiving.
Made this for dinner tonight. Cooked chicken breast and thighs in crock pot yesterday. So good! Added green pepper, basil, oregano, smoked paprika and lemon pepper to give some heat. Happiness! Also used Pilsburys pie crust. Very easy. Just got to make it to have it is what I always say.
So delicious. I used leftover rotisserie chicken. I used a glass dish and my oven is hot so didnโt have an issue with the bottom crust not being done. My husband normally isnโt a big fan of leftovers loved it the second day as well.
So incredibly delicious & homestyle – this recipe took me back to my childhood and the chicken pot pie my Granny Irene would make for me. Just wow, Sally! Another fantastic recipe!! It is just so yummy. My family raved over this dish and it is now in my regular rotation. As an homage to my granny, I used some leftover crust to cut out a heart shaped piece of dough for the top of the pie before egg washing. And a sprinkle of dried parsley to make it a little fancy.
Is it important to pre bake the bottom crust to prevent a soggy bottom crust? I have read that skipping this step is the cause of a failure baked pie. I am going to make this recipe but I am picky and I want a successful result. Is par baking a must?
Hi Paula, we donโt usually par-bake the bottom pie crust but you can certainly try it. We fear the top pie crust wonโt adhere very nicely to the partially baked bottom crust. Hope you enjoy it!
Made this with leftover roasted chicken as a test – fantastic. Will make again and probably soon. Easy and fast. This is the kind of thing you look for when you work 8 hours a day and come home and have to cook/clean. And the leftovers, originally made from leftovers, are fantastic. Seemed even better the next day. Thank you.
Send your recipes to my e-mail
Thanks!
Hi Brenda! You can sign up here:ย https://sallysbakingaddiction.com/instant-updates/
May I use heavy cream in place of the half & half? Thanks.
Hi Susan, we wouldn’t use all heavy creamโthe filling would be quite thick. You can use half heavy cream and half whole milk instead, or use all whole milk.
Thank you for sharing this recipeโค๏ธIt was a hit!
This was so so so good! We used a shredded rotisserie chicken for convenience and added it just before baking; it turned out great. We also used the all butter pie crust and it was fantastic! Definitely the best pie crust I’ve made before. Will make again in this cold season!!
Hello
I made the chicken pot pie, and it was absolutely delicious! I added some potatoes and mushrooms to the recipe. However, my gravy was a little too thick. I prefer to have a little more gravy inside. I have added additional gravy to use to pour over it. Next time I wonโt make the gravy for the inside as thick.
Hi! I’d love to make this but we need a bit more! Could I make this , maybe double it and put it into a 9 by 13? Do you have a recipe for enough crust for a bottom and top 9 by 13?
Hi Jenny, we havenโt tested this recipe in that size but other readers have reported success in a 9ร13 inch pan. Doubling the recipe will make a very generous amount โ it will definitely fill a 9ร13 inch casserole dish and you may even have a little leftover for a mini pie! We are unsure of the exact bake time needed but let us know if you try it!
For years and years I have made the pillsbury CLASSIC recipeโฆ.wow what a difference ! Loved it !
Just made this and it was perfect! I made the homemade pie crust (have never made a crust from scratch before). Followed all instructions as written. It was SO good and my family loved it. The crust was so flaky and the pie was perfectly flavored. The gravy wasnโt too runny. It was absolute comfort food, Will definitely make again. Thank you Sally!
Hi Sally! If I don’t have a pie pan, is there anything else I could use to bake this in? Or could I use one of those thin disposable pans?
Hi Rachel, a deep 9-inch square disposable aluminum pan would work, or a shallow 9×13-inch pan. (Just roll the doughs out to be a square or rectangle shape.)
Such a great recipe! Whole family loved it and went back for seconds and thirds.