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.
This was fan-freakin-tastic!
I made this yesterday and the only suggestion I have is do not, just don’t, skip Sally’s homemade crust! 100% worth the time, it’s amazing.
I made this in a 9inch cast iron skillet and it came out perfect.
Thanks Sally and team, I’m never settling for frozen pot pie ever again <3<3<3
So glad you loved the pot pie, Sam!
First time I made this, and boy, what a tasty treat! The crust setup beautifully, even on the bottom. They key is getting the dough made and in the fridge first thing so you can chill it for 2hrs or so. I’d suggest a very slow simmer on the gravy if cooking it for 30 mins. It really came together well, and tasted so good. It’s a keeper for sure!
Delicious. I ended up with a soggy bottom but otherwise, it was delicious.
I should clarify…I did not make my own pie crust from scratch. But I think my chicken and vegetables may have been a little too wet when I put them in the crust. I will make this again as it was simple and delicious.
If I wanted to add frozen pearl onions to the recipe, should they be added with the yellow onion and garlic or at the same time as the frozen green peas?
Hi Sharon, we’d add them with the yellow onion and garlic. Hope you enjoy it!
This is my go to for family in friends that need a meal. ( New baby, death in family, illnesses, etc) it’s give the flexibility to freeze and is so easy to reheat and tastes great. I get asked to forward the recipe all the time
I am making this today. I prefer a runny gravy for pot pie. Should I use more broth or less flour?
Hi Diane, I would recommend simply adding more broth. Enjoy!
I hope that I am not asking a question that has already been answered. If you use coked meat, how much meat should you use by either weight or volume?
Hi Mary, if using pre-cooked chicken, you’ll still want about a pound. Hope you enjoy the pot pie!
Can I make this with a fancy top crust, like a lattice or braided, something that would end up making more “air” & steam able to get out rather than just the three slits?
Hi Jordan, you certainly can if you’d like to take the time! We have a tutorial on how to lattice pie crust here.
Such great comfort food
I make this all the time with leftover turkey or chicken BUT I add a can of Cream of Chicken rather than the half n half.
Hi Sally, I love this recipe I got this email today and have been craving this pie all week and made it. My sister is gluten free, do you have a Gluten Free recipe or recommend any recipes? thanks.
Hi Ronnie, we hope you enjoyed the chicken pot pie! We haven’t tested a gluten free version of this exact recipe (as there is flour in both the crust and the filling), but here are all of our gluten free recipes if you’re interested in browsing. Hope you find something for your sister to enjoy!
I made Sally’s all butter pie crust with gluten free flour-Trader Joe’s GLUTEN FREE All purpose Flour 1:1 and it was perfect, flaky and delicious.
Hi Sally, I found your Chicken Pot Pie recipe a few years ago and have used it regularly since then. Your recipe makes a wonderful and fairly easy family meal. Thank you!
So glad to hear this is a favorite for your family, Cindy!
This recipe sounds so yummy, but can you provided nutrition information and calories? It sounds as if it might be around 1200 calories per serving. Marie Callender’s large pie is around 900. Thanks!
We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This is my go to recipe! I was wondering if I could scale this to individual 4-5 inch pies? How many of those would this recipe make? What should I do different for baking and freezing?
Hi Danica, that should work just fine. We’re unsure of the exact yield, but you should get about 2 smaller pies from this recipe. We’re also 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. You can bake straight from the freezer.
Really nice recipe. I used store bought pre-made dough discs to save time. Next time will cut back on the flour and/or increase broth to 2 cups than 1 and 3/4 cups. Thought the filling was bit too thick. But a keeper recipe for us.
I’m wondering if you add potatoes, would you throw them in with the chicken, carrots & celery? Would that give them enough time?
Hi Heather, yes, that’s when we would add the potatoes. Hope you enjoy the pot pie!
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! I see a lot more of these in my future.
I followed your recipe exactly ,and chose to use your food processor instructions due to arthritis in my hands. It turned out beautifully and will be my go to recipe, including the use of vodka. The filling was perfect too!
Best pot pie recipe ever!
An absolutely delicious recipe, with flexibility to add different veggies too. After tasting, I took your suggestion and added 1/2 tsp more of thyme, as well as 1/2 tsp of chili sauce (we just have a spicier palate in my household). It came out divine. This recipe’s a keeper.
I made this last night and what a great recipe! So creamy and the pie crust was perfectly delicious. My husband and I loved it! Will definitely be a favorite. Thank you Sally – Love all your recipes!!!
I’m going to make pot pie today and wondering if I should blind bake the crust? I have used your Homemade Buttery Flaky Pie Crust Recipe many times and it is my go-to crust because it is great! I just can’t remember if I blind baked last time I made pot pie. Thanks for all of your great recipes!!!!
Hi Dave, we don’t usually blind bake the bottom pie crust but you can certainly try it. We fear the top pie crust won’t adhere very nicely to the partially baked bottom crust. Hope you enjoy it!
I absolutely love this recipe!! Followed it to a tee except I used premade pie dough.
Question! Why do you boil the chicken and veg rather than say sauté?
Delicious recipe
Hi Erin, we prefer to boil the chicken and vegetables together, but you can use pre-cooked chicken and sauté the vegetables if you prefer. Glad you enjoyed this one!
What an easy wonderful recipe! The only thing I did differently was add extra onions and a heaping 1/2 tsp of paprika. Absolutely delicious, thank you!
Very good recipes. (Crust and pie) First time baking chicken pot pie, not difficult and worked out well just following your instructions. I used leftovers from a vegetable soup and baked in glass as you recommended. Good tip from you. Thanks. By the way, my family enjoys also your breakfast casseroles.
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. My favorite go to website for any recipe now. Thank you!!! Yum
Fabulous recipe! I made this for a church Pentecost Pie contest and won the “People’s Choice” award. Very easy to make and certainly a crowd pleaser. Thank you, Sally!
Delicious! Time consuming, but easy to make. Totally worth your time! Made three for a family get together and everyone asked for seconds. This is the only chicken pot pie recipe needed. Thank you for another great recipe Sally and team!