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!
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 I’ve used it for all crust-requiring recipes. I’ve also passed this recipe to my friends, and equally glowing reviews from them. ★★★★★”
Originally published in 2014, 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 in comfort food.
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
- Customizable—use 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!… ★★★★★“
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 chicken—see 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 end—if 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 (425°F (218°C)) 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 375°F (191°C) because there is just 1 crust to bake. Bake time is 35–40 minutes or until the top of the crust is golden brown. See my turkey pot pie recipe instructions—that 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 zucchini—add them when you cook the onion. I wouldn’t add ALL of these veggies, though, as there isn’t enough gravy for it all. Stick to 2 cups of veggies + 1 potato or less. (Onion doesn’t 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.
PrintDouble 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 Crust or All Butter Pie Crust (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 onion (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 teaspoon dried thyme leaves
- 1 and 3/4 cups (420ml) chicken broth/stock (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 425°F (218°C).
- 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 1.5–2 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 32–38 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 leftovers—the 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 2–3 months. Allow to thaw overnight in the refrigerator and bake as directed (if unbaked); or (if baked before frozen) bake, covered with foil, at 375°F (191°C), 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 375°F (191°C) because there is just 1 crust to bake. Bake time is 35–40 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.
To cheat and save some time.. could i use a bag or half a bag of mixed frozen vegetables?
Absolutely.
Made this with the leftover Christmas turkey that I had in the freezer that I just didn’t want to make into yet another soup.
It. Was. Amazing.
My husband hates onions so I substituted onion soup mix and I used tart shells so they’d be more packed-lunch friendly. Turned out fantastic!
Thank you for this recipe – I’ll be making this again and again!
Just made this recipe – it is SUPERB – fabulous taste to the gravy – added mushrooms – can’t wait to have leftovers tomorrow, cold, with cold new potatoes and Heinz Salad Cream (a British salad dressing) – this will become a family favorite for sure – thanks for sharing 🙂 🙂 Best pot pie I’ve made 🙂
Made this for dinner tonight and it turned out fantastic! The pie crust was flaky and delicious. Love the details and pictures that you include with recipes. Thank you for sharing!Â
Homemade pie crust can be intimidating for some and yes you can buy a pie crust. But please do yourself and family a great delicious favor and make this crust. I am 66 and have never rated a recipe before. Invest in a pastry cutter, maybe 5 dollars, and have patience. If you end up with chunks of butter, even better. If your crust breaks just pice it back together and if you just need a shortcut use a can of cream of chicken soup. I am just waiting for another reason to make this crust. My mother was an excellent baker and this beats hers by a million. Try it you will not be sorry
Do you think it is possible to put in smaller pie tins and freeze?
I can’t see why not!
Hi Sally
I made this pie last night. First time ever making pastry from scratch and well a pie and omg I cant believe how good it came out. It was loved by the entire family. Im so proud of myself for making this entirely from scratch 😀 Thank you so much!!!!
This was INCREDIBLE! I can’t wait to try out the other pie recipes
Made it and my family loved it so much they want to know when I’m making it again. Best pot pie ever. Thanks for the gift.
I love this recipe! I’ve made it multiple times and tonight I made it for a party of 12. It was a huge hit! Thank you again for a wonderful recipe! FYI I always double the filling.
I just made this for my brother’s birthday! The crust was definitely worrisome in our hot midwest kitchen because it kept sticking to the counter and melting the fat; however, even with my setbacks, it turned out perfectly flaky and delicious! Even my dad, who’s sworn off chicken pot pie for over 10 years, went back for seconds and couldn’t stop praising it – our family and guests loved it, too. Absolutely a keeper (and now I’ve proven to myself that I can actually make homemade pie without totally disastrous results, which is always a plus). Thanks for the awesome recipe!!
I LOVE Chicken Pot Pie and this recipe is a winner! Thank you!
DELICIOUS perfect Chicken Pot Pie along with your mouth watering crust Sally! Â First time I have made home-made pie crust. Â Lucky me to find the best recipe that turned out so tender. Â The pie was a beautiful sight coming out of the oven. Â Happy hubby!:)
Hi,
If i wanted to only use the pie crust for the top and none on the bottom of the pie plate, does that affect the temp and the time it takes to cook in the oven? Thinking of making 2 pot pies and freezing one…thanks! Â Can’t wait to try the recipe.
Cheers,
DeniseÂ
I’d say a little less time in the oven, but not much. Same oven temperature.
Hi Sally! My family is not a big fan of celery. Do you think I could do potatoes instead? I was just wondering if any of the cooking times would be different.
Peeled and cubed potatoes work! Just add them when you’d add the celery.
This might be a silly question, but when you put the carrots, celery and chicken in the water do you count 12 minutes from when the water boils or from when you put the items in the water?Â
12 minutes from when the water begins boiling 🙂
Super easy week night recipe, not to mention extremely tasty! Perfect comfort food for this cold weather! I have leftover turkey and plan to make this for dinner tonight! Thank you, Sally! Your recipes never let me down! 🙂
Sally, this pot pie is to die for. My mother and I ate this straight out of the pie dish without guilt. Question, if I’m making this for a picky eater (no green-meaning no celery) would I use a teaspoon or so of celery seed in place of it?
Hi Gloria! You can just leave out the celery. No celery seed needed.
I made this last night – first time ever making a pot pie – and the entire family LOVED it! I used leftover roasted chicken and refrigerated pie crusts, but followed the recipe as is otherwise. It was soooo delicious! Â Thank you for the recipe. Very easy to follow, and I had all the ingredients on hand! This one’s a keeper.
This is the best chicken pot pie recipe that I have made! The homemade crust is delicious! Thank you for sharing your recipe. I love how you include pictures of each step and are very detailed. I signed up for your emails and can’t wait to try your other recipes! I posted a picture on my facebook page and got rave reviews and of course I shared your link 🙂
This pot pie was easy and good. The crust was very buttery which I loved. I hope I didn’t make too many changes… just added mushrooms to the onion garlic mix, and used frozen peas and carrots. I was out of celeey, so I diced one red potato and boiled with the chicken. The spices I added were celery seed and fresh parsley.
I also replaced half the chicken broth with white wine for depth of flavor. Thanks for a great recipe. Even better, I had it all on hand and didn’t need to go to the store!
Hi! I just wanted to say thanks for sharing! Absolutely delicious. This was a HUGE hit with my family and has already been requested to be made again soon. My six-year-old told me again at bed time how yummy dinner was. I’m just an average cook and thought this was pretty easy to make. Your instructions were great. Looking forward to trying more of your recipes!
I just made this for a couple that I cook for and they could not stop raving about how delicious it was! I made it into 3 – 5″ pies and the amount of filling that you have in your recipe perfectly fit into all three crusts. Thanks for sharing 🙂
I have made a few pot pies but not one as DELICIOUS as this one!! Â Do not pass on this recipe and make it your go to! Â Rich and creamy and love the thyme. I added diced turnip to mine and cooked them with the chicken, carrots and celery in my instant pot while I started the gravy. I had thighs so that is what I used. I will use chicken breast next time for a meatier chicken. This is my favorite chicken pot pie EVER!!!
I just wanted to let you know I made this recipe for our Sunday Dinner today and it was absolutely amazing! I have saved and placed this recipe in my recipe book for many future meals. Â The pie crust recipe will also be my new favorite go to pie crust recipe. Â Thank you for sharing!!!