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 used precooked chicken but boiled the carrots and celery in the broth which I reserved for use in the sauce – plus I added green chile to make it New Mexican.
I made this on a cold, rainy day. It was absolutely perfect. My family loved it and requested that it be added to the rotation of frequently made dinners. Thank you for the fabulous recipe!
Hi Sally!
I absolutely love your blog! It is sunny and full of fun! I enjoy reading your style of writing and most of all I love your recipes. I tried out this recipe and I absolutely loved it and eager to make it again. Thanks for the inspiration. I have also started my own blog but not so active in it yet. Your posts encourage me. Thanks!!
I was so focused on telling you how amazing this recipe is that I forgot to ask for clarity on freezing the pie. I reviewed some of the other comments but wanted to confirm. I wanted to freeze a pie for friends of ours who are expecting. Is it best to assemble the pie and then freeze? Or bake and then freeze? If I freeze it before baking, then should they defrost the pie prior to baking? Sorry if you have answered these questions before but I want it to turn out great for them. Thanks!
Hi Kayla! It’s easiest to freeze the baked pot pie. Then your friends (so sweet of you to make it for them!) can cook it from frozen in a 375F oven for 30-40 minutes or until warmed through.
I never leave feedback on food blogs but I just had to on this recipe. Absolutely outstanding! I made the pie crust from scratch for the first time ever and it turned out perfectly! The hubby was so impressed, said it was the best chicken pot pie he’s ever had and definitely his favourite recipe that I’ve ever made (he’s my Pinterest guinea pig).Â
Thank you!
Hi Sally,
I really enjoy visiting your site especially those thorough comments you provided. It helps me to understand a recipe far easily than those in the other sites. One thing, however, really needs your clarification: the temperature of the oven is based on standard oven or a convection one?Â
Standard
I have ALWAYS failed when making pastry…no idea why…your pastry recipe was awesome!! Â I don’t use shortening so I used all butter – my husband said it was the best chicken pot pie EVER!! Â LOVE your website and have “borrowed” many recipes from it. Â I look forward to your emails every day. Â Thank you for making great pastry possible for me!!Â
This is the best chicken pot pie I have made. Â It is rich, thick and delicious and I have made my share of pot pies. Â I used your pie crust and it is to die for. Â Love, love, love it. Â Thank you for sharing.
I love the pie crust! Its perfect for chicken pot pie. The first time I made it, I doubled the recipe and I made 4 Large pot pies and K’OD my small family. Lol. However after a bit of manipulation and using my jumbo muffin pan I have managed to make an ndividual size pot pie. The removal from the pan is  tiny bit tricky but 350° for 25 -30 mins. One recipe of your crust makes about 6 mini pies.
This was excellent! We loved it. I have always used all shortening in my pie crust. I gave this crust a try, and I am a convert. My husband said it was the best crust I’ve ever made. I just used a top crust on the pot pie, and it was flakey and crunchy. Delicious!
This is the best chicken pot pie recipe and the crust is wonderful. Â I really would love for you to make a beef pot pie and share. Â Best comfort food is a good ole pot pie!!!
Hi Sally:
Whoops! that last one was mine. Using the double crusts for this recipe, how do you make sure the bottom cooks and doesn’t turn out soggy and uncooked. Don’t I need to pre-bake the bottom crust a little before filling it
Nope! The crust bakes through quite nicely. This pot pie is in the oven for quite awhile. You can pre-bake if you’d like a crisp bottom crust. Use pie weights to avoid it from shrinking.
All I can say is wow, and thank you. It was such a simple recipe, and my family loved it
I want to make 6 pies worth of the filling to stock my freezer for after my baby is born. Will it work to freeze filling in ziplock freezer bags and then thaw and place in pie shells as I use it? I don’t have freezer space for whole pies.
Yes, you can freeze the filling for up to 2-3 months in freezer bags.
I followed this recipe for dinner tonight and it was amazing! First time I have made chicken pot pie and I was impressed with myself! Will definitely make again but with homemade crust as the store bought ones were small and my filling over flowed
I just made the chicken pot pie. I’ve only tried to make pie crust once and it didn’t turn out so well. This was outside of my comfort zone. It turned out great! The white gravy was amazing! I think I’m going to make biscuits and gravy with this sauce. The filling was scrumptious! Really creamy and full of veggies and meat. The crust came out good too! I’m pretty impressed with myself! I’ll be making this again for sure!
Hi Sally,
Thanks for another stellar recipe. I made this for the first time in December when some family came over: one harsh critic, one happy-go-lucky guy, and me. Let me just say, everyone raved. We have it when the weather gets cooler to fill the house with delicious smelling heat. I make a lot of pies around the holidays for celebrations and family – this one will be a definite addition. The crust is so versatile – I do tend to leave out the shortening and salt, using a salted butter instead. Have you ever tried using a grater to evenly cut your butter for crusts? My grater is a nightmare or I’d have tried it by now. Thoughts?
Thanks so much, for this and your other recipes!
Michelle
Michelle, I’m so happy this recipe passed the test with your family… even that hard critic! I typically use grated butter when I make scones. It is perfectly fine to use grated butter for this pie crust. Grating butter, no matter what, is always a little bit of a nightmare. Start with frozen butter. This makes it somewhat easier. Try to scrape the grater clean of butter when you are done. Hope this helps!
We just ate this for sunday dinner and it was a huge hit. I smiled the whole entire meal. My husband said this is our go to!!!! Thank you so much
I made this last night for my wife and I and it was out of this world. Best chicken pot pie I’ve ever had – and homemade.
Thanks for the recipe.
This is the best pot pie I have ever eaten! This will be replacing my old recipe, it’s so good! Thank you for sharing this!
I made this for dinner tonight and it was a huge hit with my family of 5. It was so delicious and full of flavor. I used a cut up rotisserie chicken and store bought pie crust which made it super easy. I will definitely be making this again!!
Thank you!
Just made 2 of these- one to eat now and one to freeze! I added 1.5 russet potatoes to each and only used 1/4 t thyme. Otherwise made exact and it was delicious! I saw in another comment how to re- heat after frozen, but can I ask how you freeze yours so they don’t get freezer burn? Thanks Sally! 🙂
Julie, I recommend double wrapping this pot pie if you can. Like a double layer of plastic wrap or aluminum foil, then store in a container or plastic freezer bag. That should help!
Hi I am gonna make the pie and I’m wondering if it would be OK to just use the pie top and not the bottom? I want to make two with just the tops.
That’s just fine! You do not need a bottom crust here.
i made this last night for dinner and i have to say it was my favorite recipe from this blog! i cannot get over how much it tasted like the real thing! thank you so much!
This pie was just diviiiine, the pie crust especially. I could just eat the crust on it’s own. Thank you so much!
I made this last night and it was amazing. I don’t usually use shortening but I had some on hand so I gave it a go, and it was the flakiest crust ever! Thanks for the recipe.
Made this tonight for dinner. It was delicious. Thanks, Sally! I still need to try your homemade crust…. With two little ones, it was store bought crust for me. Thanks again!
Kid and husband approved! It was delicious and we will be using this recipe again. Thanks for sharing!
Thank you so much for this user-friendly recipe! The boyfriend said it was one of the “top five” things I’ve ever made. High praise!
Made this tonight with leftover chicken and it’s incredible. I added other random veggies I had on hand. Perfect base 🙂