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.
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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 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.
I am vegan but make this for my husband and he LOVES it…pretty impressive for not being able to taste, but obviously your measurements are spot on. Can I freeze it after making it?
Hi Karen, yes, the unbaked OR baked pot pie freezes well for up to 2–3 months. See recipe Notes for more freezing details.
Delicious! The all butter crust is just perfection. I only did a top crust and I baked it at 425 for 30 min. So good! Comfort food for sure. I served it with mashed potatoes to dip in the yummy gravy and also green beans.
The pie was easy to make and tasted absolutely wonderful! I left out the celery and peas and used mushroom instead. I used the butter only dough, so easy to manage and roll out. Thank you for making the amounts in the recipe easily adaptable to grams! Only downside is, that it is so rich, that I can only eat a small piece at a time. But then it lasts longer!
I absolutely loved this recipe! Excellent and yummy! Your pie crust, also is a hit. I’ve always used the old Betty Crocker pie crust recipe with only shortening. The butter in yours adds not only to the taste but also makes it easier to handle. Thank you, thank you!
Wonderful recipe! I combined the filling and gravy and divided it 6 portions which I then put into my pottery chili bowls. I made your double pie crust recipe and used just 1 of them divided into 6 to cover the tops of each. Baked on a cookie sheet at 425 for 40 minutes. Perfection.
The best chicken pot pie ever!!! Followed the recipe exactly with the flaky pie crust. Only changes I made was 2 cups of chicken broth and tons more seasoning. I loved the added potato. I used a rotisserie chicken so I sauted the vegetables first then moved onto the gravy. Absolutely divine.
This is a great recipe! Thanks again Sally for always coming through! All the decades I’ve been baking pies I never made the crust shields like I just learned to make. I’ve always used strips of aluminum which of course was so difficult to do! I can’t believe I never thought of doing it your way. I’ve been cracking up over this
I have been looking for the perfect chicken pot pie for decades. This is an excellent recipe. Great for any cook.
This is now my go-to pot pie recipe! I made it last week for Family Promise, to provide a meal to a homeless family. Because of the time lapse between baking and when the family might get it, I opted for biscuits instead of pie crust. I made the filling a day ahead and warmed it before putting it in the pan but had to add several tablespoons of light cream to thin it a bit. I followed your recipe for biscuits, adding a cup of grated cheese, and baked the pot pie in a somewhat flimsy aluminum pan (next time I would sandwich 2 pans, as the pot pie is substantial!). There was enough left over for a small casserole for my husband and me, which I froze. We loved it – so much tastier than my old recipe! Thanks for a great website!
This is a great tasting pot pie. So I think I got the gravy a little too thick and also I used my sourdough discard to make a sourdough piecrust and it was amazing. Only thing I would do different is maybe a little less flour. I did add corn and potato to mine. Definitely a keeper.
I have not been very successful with pies. BUT this is the first time I actually got an amazing flaky crust. Tasted so good!
I had to admit, I had my doubts, but I trusted the process and it worked out 🙂 thanks for the recipe it was delicious.
The pie was delicious, thanks. If I wanted to make this dairy-free, how do I make that delicious cream sauce?
Also, I am trying to store my recipes in the cloud, do you recommend a tool for that?
Hi Greg, for the butter, you can replace with olive oil or try coconut oil. For the half-and-half, you can use nondairy milk. I would add a little more flour, just to make sure the gravy thickens nicely. You may have to cook it longer, too.
Fantastic! My first time making a pie crust from scratch and it came out amazing. My bottom crust wasn’t soggy at all, and the top crust was so flaky and buttery. I did have to bake my pie about 45 minutes to get that nice golden top. Next time I’ll make a little extra gravy and won’t be so stingy with the veggies – limited myself to the 2 cups recommended here and had plenty of room inside the pie for more.
This recipe is out of this world , delicious. Thanks Sally!
Loved the recipe but I have a question. I was comparing your Turkey pot pie recipe with the Chicken pot pie recipe. In the Turkey recipe, you suggest to use milk and not cream, because otherwise it will be too rich. Yet in your Chicken recipe, you use half-and-half. Why the difference?
Hi Maria, the chicken pot pie filling is thicker and richer from the half-and-half. I wanted a thicker gravy filling so it doesn’t create a soggy pie crust bottom. The turkey pot pie only has 1 crust on top. For that recipe, however, you could definitely use half-and-half.
Thoughts on making mini pot pies in remkins?
Hi Sara, you can definitely make mini pot pies. Exact yield and bake time will depend on the size of your ramekins. Hope you enjoy it!
My family loves chicken pot pie without the crust. I tripled the filling and made rice using the broth from the chicken, carrot, celery mixture. The chicken served over rice is a winner!
Hi! Can I make this in a tart pan instead?
Hi Radia! A typical tart pan will be too small for this chicken pot pie recipe. We also have this skillet chicken pot pie recipe if that is helpful.
Can I make 6 pot pies 4-5” big?
Hi Madeleine, We’re unsure of the exact time for smaller individual pies, so you’ll have to keep your eye on them. When they’re golden brown around the edges and when some of the filling bubbles up into the slits you made in the top crust, they’re done.
It tasted amazing . Definitely my go to chicken pot pie no need to try another it’s that good .
I did add 1 sage leaf finely chopped .
I made this using only the top layer of crust so I baked it as directed at 375 for 40 minutes. The crust edges were perfect but the center part of the crust was undercooked. Did it need more time or should I have baked at 400? I preheated the stove for 30 minutes and have an excellent quality stove. The pie overall was good. The filling is delicious.
Hi Michael, it likely just needed a few more minutes in the oven.
A new family favorite. Reminds me of the one my Grandmother made when I was a little girl. My husband loved it as well.
Wondering if I can double the filling for a 9×13 pan? I plan to use the entire crust for the top. Can’t wait to try!
Hi Emily, 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!
Great Recipe – nice flavor and putting the chicken and veggies in first really prevented the bottom crust from becoming soggy. It was perfect except the filling was a little dry and I was
expecting more gravy. Maybe add more broth the next time?
Hi Anne Marie, you could certainly try adding more broth next time, or giving the gravy and veggies/chicken a little stir after layering them into the bottom crust.
I have tried various pot pie recipes. They were always too juicy, crusts soggy. I heard about Sally’s site, believe it or not, via ancestry when a cousin I never knew reached out to me. We discussed our love of baking and she told me about Sally’s baking addiction. I am so glad she did! I made the pot pie today almost exactly as written. I didn’t have half and half so I used heavy whipping cream instead. The rest was exact. It turned out delicious! Not soggy (I used Sally’s crust recipe) and not soupy. This is a keeper. I can foresee using different veggies according to the season and perhaps some fresh herbs in season. It is great. Make it. You will love it.
So glad you loved this recipe, Janice!
Another winner from Sally and her team! We loved this – the only problem is that there just the two of us to eat it! How do you suggest reheating it?
Hi Rose! A microwave works great for individual pieces, or you can reheat in the oven to your liking.
This is a great make ahead meal that family request often. Love the simplicity and kids eat all their veggies!
One of the best chicken pot pies! My family loves it and never leftovers..Yummy
This chicken pot pie was so delicious that my husband and I ate half of it in one sitting! But I have a question. In the notes you said if using cooked chicken you can saute the carrots and celery with the onions and garlic. That seems like a bit of a problem since the onions and garlic are the base for the gravy and you later say to put the veggies and chicken into the crust first then pour the gravy over. I just boiled up the veggies then mixed in the chicken and proceeded as instructed and it turned out great. Am I missing something?
It’s totally fine to do it that way! We are really just trying to save you from having to wash an extra pan… either way, the veggies get softened up and added to the pie before baking. Glad you loved it!
This is a must keep recipe! Even my daughter who is a very very picky eater immediately said, “this is good”. The whole family loves it and I can’t wait to make it again. Not complicated at all. Even making the pie crust, which was my first time ever making pie crust because I have been afraid to, was so easy and delicious I am going to make more to freeze for future use. Will definitely recommend this recipe!
Delicious recipe! The first time I made it, the gravy was so thick it mostly sat on top of the other ingredients, so the pie wasn’t quite integrated. The second time I just mixed in the veg and chicken with the gravy before loading it all into the pie plate and it was perfect. (Also made this meatless by using 4 oz soy curls in place of the chicken.)