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.
Hi, I’m going to make this delicious sounding Chicken Pot Pie tomorrow, I have a question regarding one of the steps. The recipe states : “2. In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. ”
Does that mean I should add the three ingredients, fill the pot with water to cover them and BRING TO A BOIL, THEN BOIL for 12 more minutes?
Hi David, correct — you can bring it to a boil, and then boil for 12 minutes. Hope you enjoy the pot pie!
Hi Sally,
I tried this recipe and it came out amazing! I was just wondering if you have any tips for reheating it? I wanted to make a pie ahead of time before a dinner party, so I was wondering if I should reheat in the oven or microwave? Any tips would be appreciated!
Hi Haadi, once it’s fully cooked you can reheat on 350 degrees until heated through — about 25 minutes or so. Glad you loved this recipe!
Is it possible I could swap the flour for almond flour? And the half and half for almond milk or coconut cream?
Hi Marie, we haven’t tested this recipe with almond flour — it’s quite different from all-purpose flour and isn’t always a 1:1 swap, you might need to do a bit of experimenting. You can use almond milk instead of the half and half, but the gravy won’t be as thick.
This is FANTASTIC! This is now my go to recipe for a pot pie. It is EASY and so yummy! I used 1 1/2 pounds of boneless chicken thighs. I cooked up the filling and made the crust the day before I assembled and baked. I did combine the chicken mixture and gravy before I refrigerate. I used a crust that I am confident in. I baked in a Pampered Chef stoneware pie pan. I went 40 minutes in the 425 degree oven. Perfect!!! Thank you Sally!
This was the best chicken pot pie I’ve ever made. I made a few changes: Almond milk instead of half & half, left out the celery and peas and added cannelloni beans, corn and green beans. I also only did a top crust (needed the other crust for my apple crumble pie, also a sally’s baking addiction recipe). It was perfect!
So you didn’t actually make the recipe, but still gave it 5 stars? Confusing to the rest of us wishing to try it…..
I don’t see the amount of half-and-half on here at all. Am I missing something?
Hi Shannon, see the fourth from last item in the ingredients list — 2/3 cup half-and-half. Hope you enjoy this recipe!
Hi Sally! This is such an incredible recipe. Thanks so much for sharing! I’ve made it several times and it’s hard to keep my husband from eating the whole thing!
Question – I’m making this for a crowd and wondered if I could make it in a 9×13. Would I just roll the dough into a rectangle instead of the circle? Would it take more dough and filling? I’m definitely making one in a pie plate, but thought another one in a big casserole dish would be good too. Thanks!
Hi Kristel, We haven’t tested this recipe in that size but other readers have reported success in a 9×13 inch pan. Doubling the recipe will make a very generous amount– it will definitely fill a 9×13 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!
Any tips on rolling out the dough so it doesn’t crack and fall apart when i try to pick it up?
Hi Marie! If you are experiencing a crumbly crust, the dough may have been over-worked and/or it was too dry. Don’t be afraid to add more ice water until the dough clumps together and feels a little moist. Keep the fats as cold as possible, use a pastry cutter to cut in the fats by hand, and don’t overwork them. You want little pieces of cold butter throughout. One trick to transfer rolled pie dough is to loosely roll it around your rolling pin, then unroll it on the pie dish. Hope this helps!
If using rotisserie chicken do you suggest 1 or 2 chickens?
Hi Marie, A typical rotisserie chicken will yield slightly more than a pound of meat, so one will be sufficient for this recipe. Hope you love it!
I made Ina Garden’s recipe for pot pie chicken a few months ago and tried this one tonight. My family 100% loved this recipe better and it was much tastier and the crust was far more superior. Wasn’t too complicated either. Loved it!
This is my go to recipe for chicken or turkey pot pie. Easy to make and so delicious. I make half the recipe and instead of the glass pie plate I make 4 glass ramekins. That way each person gets their own pie. Perfect every time.
Would this recipe hold up well if prepared and frozen in individual qtys.
Yes, you can make individual mini pies! I’m unsure of the bake time needed for them though. 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 or bake to warm through.
Hey Sally! Do you think this would work with beef instead of chicken?
Hi Sheryce! We haven’t tested it, but maybe you could brown some chunks of sirloin along with the onions, butter, & garlic in step 3. Let us know how it goes!
Your website is so terrible to interface with and read that I didn’t even want to try working with it in my kitchen
It’s literally the easiest website in the world to navigate. Unsure why you’re having an issue
Perfect.
Mine is in the oven with Trader Joe’s pie crusts. Just because I had them. Baked my chicken breasts first, wrapped in parchment. Added a few small cookie cutter maple leaves on top… Should look and taste good!
I’ve been making Sally’s graham cracker crust all summer for my real key lime juice pies. Easy and delicious! Still have some frozen juice for a holiday pie!
Thanking my young daughter for turning me on to you!
Alright, I have for some time referred to you Sally as “my baker” whom I get recipes from! This one was the best yet. I have never been disappointed in any of the many recipes I’ve followed. NEVER. I will continue to follow for the years to come. My husband who is not the greatest fan of pot pies even kept the compliments coming and showing pictures bragging to friends and family.
This was SO GOOD! I’ve tried other recipes, and they did not itch my chicken pot pie scratch, but this recipe was a hit.
I made Sally’s pie crust recipe, and it was so much better than store-bought. The only substitution I made was using a 50/50 coconut cream/coconut milk combo in lieu of half and half, and it worked wonderfully.
I’ve been baking a lot during the pandemic, and every recipe I’ve made from Sally has been INCREDIBLE. I have NEVER made anything from this site that turned out mediocre. Thank you, Sally!
I followed the recipe exactly with the exception of using heavy cream instead since that is what I had on hand and it honestly surprised me that I could make something so yummy! I used the “All Butter Pie Crust” and baked these into personal mini loaf pans (approx. 6”L x 3”W x 2”H) and it was such a hit!
Made with leftover Thanksgiving turkey and cream instead of half & half. Made your pie dough with commercial lard and butter, 1/2 vodka 1/2 water and just regular AP flour. Amazing. First time making a Turkey pot pie – I’ll never buy one again! In fact, I may never buy a premade pie crust again! So flaky and delicious!
This is literally my favorite recipe.
Tried this recipe and it came out perfect! My kids and the guests loved it!
Sally this is awesome! I have made this recipe several times and it is absolutely delicious and so easy to prepare. Now that my daughter is back at college my husband and I prefer to go back to eating vegetarian. Tonight I made this without the chicken but I added canned chickpeas and some butternut squash with the vegetables. I also subbed vegetable broth for the chicken broth. It still turned out great! I’d be curious to substitute cooked lentils for the chicken as well. I think it would go great with your delicious gravy 🙂 This is an excellent option for vegetarians who still crave some good comfort food!
I have made this several times and think it is excellent. I am wonering if it would be good idea to blind bake the bottom crust?
Hi Diane, I don’t usually blind bake the bottom pie crust but you can certainly try it. I only fear the top pie crust won’t adhere very nicely to the partially baked bottom crust.
Everyone I made it for loved it.
Great recipe,it tasted delicious!
I made individual pot pies with this tonight. Used rotisserie chicken; and added potatoes, Better Than Bullion, and white wine. It came out great. Thank you so much for a great recipe.
This was my first time actually baking a chicken pot pie from scratch, it came out better than I thought and everyone enjoyed it very much, even my picky kids! I used what I had at home and luckily got away from making a trip to the store during this Covid pandemic. I used 2% milk instead of half and half and also substituted unsalted butter with regular butter.
Hi Sally. Just a little question, would I be able to make this with boneless skinless chicken thighs? What’s your thoughts?
Yes, sure can!
This was really delicious! It’s gone in two days in a house where no one eats leftovers. I blanched the carrots and celery in the chicken broth for a flavor boost. Chicken was pre-roasted from the night before. Your recipes consistently deliver. Go girl!
Love the recipe but I have never developed a taste for peas. I prefer substituting chopped broccoli crowns. Doesn’t take away the flavor and those who don’t like peas may find this preferable.