Chicken Pot Pie is a classic comfort food full of chicken, carrots, peas and celery in a delicious homemade creamy chicken sauce (no cans!) baked in a flaky pie crust.
We love cooking up classic comfort food in this house, and this week we’re cooking Chicken Parmesan, Slow Cooker Pot Roast, and Oven Baked Pork Chops.
CLASSIC CHICKEN POT PIE
As a child, my food memories are among my fondest. One dish I remember really well, but never got to enjoy homemade was chicken pot pie! Our version was always the Marie Callendar’s classic chicken pot pies you would find in your freezer. I know, not gourmet dining, but they never lasted long!
I don’t make pot pie often, mostly because we tend to reserve pie crusts for sweet options around here (like this Banana Cream Pie), and this chicken pot pie recipe takes a fair amount of time to make. I do find though, when I make it, the leftovers seem to vanish at an alarming rate.
HOW TO MAKE EASY CHICKEN POT PIE WITH BISCUITS
Another favorite in this house is the biscuit casserole version of chicken pot pie. I use the same biscuit recipe from my Buttermilk Biscuits, because they’re tried and true, and double the filling recipe. Just grease a baking dish and pour in your chicken pot pie filling. Then top with biscuits in a layer, brush the tops with buttermilk, and bake until biscuits are fluffy and cooked through.
Or you could even make it with biscuits in the slow cooker using my Slow Cooker Crispy Chicken Pot Pie recipe.
HOW TO THICKEN CHICKEN POT PIE
The chicken pot pie filling is thickened by making a roux with butter and flour. When you whisk the flour in, cook for another minute until the flour has a chance to cook out some of the raw flavor. It doesn’t take very long and for the purposes of the chicken pot pie we don’t need to let it brown. Then pour in the liquid and cook until it begins to thicken.
In some recipes, especially southern recipes a roux can cook for quite a long time and can brown create a deep nutty flavor. You do not need to create that depth of flavor here. We are utilizing the flour for the purposes of thickening the sauce rather than for the flavor.
If your sauce doesn’t thicken, you can whisk 2 tablespoons of corn starch into ¼ cup cold broth and pour it into the sauce while stirring. The pot pie filling will thicken as it heats.
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HOW TO REHEAT CHICKEN POT PIE
Preheat oven to 350 degrees F. Cover pot pie with tinfoil and bake for 10-15 minutes, or until warmed through. The tinfoil prevents the pot pie crust from burning. If you’re taking the pot pie from the freezer to the oven, you will need to increase the cook time.
FREEZING CHICKEN POT PIE
You can make a double recipe of this old fashioned pot pie and freeze the second pie. When we do this, I usually reheat it by taking the dish out of the freezer the night before and letting it thaw in the fridge, then cook at 350 degrees for 45-50 minutes.
CAN YOU USE OTHER MEAT WITH CHICKEN POT PIE?
This easy chicken pot pie recipe can be used with other meats like leftover ham, turkey, or ground beef. It’s the perfect way to use up leftovers from a holiday dinner or a store-bought rotisserie chicken.
WHAT Vegetables work well in CHICKEN POT PIE?
Chicken pot pie traditionally uses carrots, celery, onions, and peas. But you can add other veggies if you want to. Here’s a few that would work well.
- zucchini
- sweet potatoes
- green beans
- parsnips
- turnips
- broccoli
- bell pepper
Really anything else you know your family will happily eat! I sometimes even just add minced up bits of spinach to the mix since I know they love everything else in the recipe. Why not, right?
TIPS FOR MAKING CHICKEN POT PIE
- If you would like to make these into personal sized chicken pot pies, use small ramekins and cut out the pie crust to fit. You may need more crust for this method, cook for 5-10 minutes less time.
- Crimp the sides of the pie crust using a fork to make it look more decorative.
- Be sure to carve in a couple of vents to prevent the pie crust from cracking.
- This recipe also works with reduced-fat milk or low-sodium / low-fat broth if you need it. Or you can substitute the milk with high-fat heavy cream if that’s what you have in the refrigerator.
- You can use pre-made pie crust or puff pastry to cut some time. Buy a second pie crust and roll it out for the top. Pre-bake the pie crust according to package instructions.
- If you’re stuck for time, you can use condensed cream of chicken soup in place of the roux. I would still saute some fresh cut-up vegetables in a skillet before adding this though.
- If you want to mimic the flavors of the condensed soup you can also use my homemade version of Cream of Chicken Soup (Condensed).
- If you make your crust from scratch you can make a double batch (two full pot pies worth) and make a double version of this dish in a foil lasagna pan for a crowd. Or you know, for a normal family meal…this chicken pot pie recipe will be popular, I promise!
Ingredients
- 2 pie crusts (9 inch) unbaked
- 1/3 cup butter
- 1/2 cup celery , sliced
- 1/3 cup onion , chopped
- 1/3 cup flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1 cup milk
- 2 cups chicken broth
- 2 cups chicken breast cooked and cut into 1/2" cubes
- 3 carrots , diced
- 1 cup green peas , frozen
- ½ cup corn
- 1 large egg
- 2 tablespoons water
Instructions
- Preheat oven to 375 degrees and add the pie crust to your pie pan.
- In a large skillet add the butter, celery and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.
- Season with salt, pepper and celery seed before adding in the milk and broth slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
- Add the chicken, carrots, corn and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges.
- Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.
Notes
Nutrition
This is a definite go-to on my recipe list. My husband absolutely loves it and asks for it.
Aw that’s great Michelle. Thanks for the five star review.
10/10! I made this for my husband last week and I’ve made it 3 times since. It’s all he wants. The neighbors have caught on and I’m a pot pie making fool! Thank you for this, super easy and yummy! I prefer a thicker pie, so I add a cornstarch slurry because it’s a tad runny.
Just made this….
I have made this probably 7 times and it has slowly made its way into our monthly rotation of meals. We love it!
Glad to hear! And thanks Rachel, for the 5 star rating.
Hands down the best pot pie! I use 1/2 cup less broth and put in the carrots when I do the milk. It’s not runny after it sets for a few minutes! My husband requests I make this at least once a week and has had me make it many times for friends. I’ve probably made it 15 times this month! Absolutely delicious (writing this while eating another piece 🙂
This was extremely watery when I cut into it, but the filling was thick before going into the oven….?
The pie crust on the top can trap in steam and cause the inside to get watery as the vegetables release water during cooking. Did you make sure to leave slits in the crust for steam to escape?
Can I put potatoes in the pie? If so, do I cook them first? Looking forward to trying the recipe!
The best chicken pot pie ever!! I always make a double batch and freeze one for another day. Love it, so delicious!
You don’t cook the carrots before putting them into the pie?
Made this recipe a few times now and I’m in love! So easy and so dang good. I always cook it for much less time though. Only takes about 25- 30 min for me! I use pilsbury pie crusts!
Can you adjust recipes to 4 people? Thank You
You can half the recipe. 🙂 Enjoy!
Delicious! Even the picky teenager liked it! Will make it again!
Yay! I love it when picky eaters are won over by a meal.
So so good! A great classic recipe that allows for changes based on what you have available. We loved it!
My family actually liked this. They are a picky bunch so that is a huge achievement! Thank you
I love it when picky eaters are won over! Thanks for coming back to let me know, KT.
I made this tonight it was truly amazing! My first attempt at pot pie and it was a big hit. I used a store bought double crust which was so easy. My husband requested potatoes next time and more crust, smh husbands! I will save this recipe in my rotation.
Glad to hear it was such a hit! Thanks for the 5 stars.
this is a great recipe. Didn’t take me long as I used frozen pie shells and the cream of chicken soup to which I added a little milk, a splash of worcestershire sauce and a few tsps of a tuscan chicken spice blend. Just had to poach 4 chicken tenders and saute onions. Then put it all together…was super good!
My question is, if I make two pies and want to freeze one of them, do I freeze the pie unbaked?
You can freeze it baked or unbaked.
We’ve made this twice using this recipe. It has turned out great both times. Definitely as classic.
So glad you enjoy it so much!
Out of this world amazing…. came out perfectly the first time, and it was an absolute HIT with my family of six. Adding this one to our family favorites!!!
Fantastic!!
When making a double batch to freeze one. Do you cook then freeze or freeze before cooking? Thanks
You’ll want to cook it first and then freeze it. Enjoy!
Seriously love this recipe. I get requests for it from my husband all the time. I love making up a pie to freeze for later. I’ve found that freezing before baking seems to give me the best results. Thanks for the awesome recipe!
Made this last night for supper ,my family loved it !!!Served it with warm apple crisp and ice cream for dessert
This looks absolutely amazing! I’m just wondering if I can add some russet potatoes, and if so when would I add them, I just don’t want hard potatoes in it.
You can add potatoes to this but you’ll want to make sure that they’re fork tender before adding them. If not, they won’t be soft and they’ll also soak up all of the liquid and your pot pie will be dry. Good luck!
What type of pie crusts do you use? They look so flaky! 🙂 Also, do you brown the bottom one before pouring in your filling? Thanks?
I didn’t brown ahead and I always use this recipe: https://dinnerthendessert.com/apple-slab-pie-with-spiced-glaze/
I’m going to write up a post dedicated to this crust in the near future though!
Do you boil the potatoes first or put them into the pan raw? Thanks! Can’t wait to make this!
I put them in raw. Between the cooking in the pan and baking for 45 minutes they will cook through. If you boil first they will get too overcooked and disintegrate. Hope you love the recipe!
This looks like an amazing dinner for any day of the week and I love how simple it is to make
Thattttt looks so nice. I love chicken pot pie.
Thanks Tess 🙂
This looks delicious! I love making homemade chicken pot pie! I will have to try this recipe next time!
Awesome! I hope you love it Autumn!
Gosh I haven’t had one of these in a LONG time and I certainy have never made one from scratch. I need to give it a try!
Awesome! I hope you love them!
I love Chicken Pot Pie. My grandma used to make this and I miss it. Gotta try your recipe.
Aww, what an awesome grandma! I hope you love it!
Very tasty looking. Great dinner idea.
Looks divine. One of my favorite dishes. And there’s no substitute for homemade. 🙂
Thanks Susan!
Oh wow – this looks divine! Love the caramelized carrots. This is a favorite of mine that I haven’t made in ages! This is a great recipe I look forward to trying!
Wonderful! I hope you enjoy it!
Talk about comfort food. Wow, this sounds so good. Chicken pot pies make me think of home!
Thanks!
Oh my gosh this looks amazing! I have never made pot pie I think I am going to have to try this out!
It is so much easier than it seems!
My kids love Chicken Pot Pie. We have not had it in a few months. Now that the weather is getting cooler this will be a great recipe to make.
Chicken Pot Pie is one of my favorite comfort foods. I will have to try making this recipe. I have never tried to make my own before.
Me too! As a kid it was a favorite too!
I love chicken pot pie. To me, the flakier the better!
Totally agree!
This looks so delicious. I will have to try making this with the kids. I am trying to teach them how to cook so this will be a great recipe for them.
Yes! I could totally see my kids helping as they get a bit older too.
I’m the same way – we tend to reserve pie crusts for sweet options too! However, this looks so good I may have to make an exception.
This is my only exception too!
That looks so super-flaky… Would it be okay to just eat the crust? LOL… This sounds like a fabulous recipe. Thanks for sharing
I know right? The crust with the sauce on it! Who needs veggies!
That is one flaky pie crust just PACKED with filling. Love!!
Thanks Brandon!
Chicken pot pie is like the classic comfort food! I think I need some of this for dinner this week!
Yep! My husband was so excited when he saw me making it.
When I think about chicken pot pie, it makes me think of my mom. This was a favorite of mine and she would make it for me at least 3-4 in two weeks. You photos are outstanding!
Aww thank you Kelly!
That looks absolutely fantastically amazingly good! Chicken pot pie is my favorite, and I’m digging all the peas, too!
Thanks Jennifer! Me too, they are my favorite veggie in there!
We have not made these since I was a kid. I loved them back then. Not sure why I haven;t made them since. I will have to change that now! YUM!
It is such a comforting classic dish! I hope you love it!
This chicken pot pie looks incredible! And so jammed pack with all the yummy and delicious things!
Paige
Thanks!
This chicken pot pie looks amazingly delicious! I’m going to have to make this one soon! Great idea to make an extra pie to freeze for later!
Thanks Stacie! I hope you love it!
I was just thinking about pot pies last night when a Marie Callendar’s commercial came on – we used to eat those all the time growing up – this homemade version looks So much better
Oh yes! I even remember the commercials as a kid, it used to prompt me to ask my mom for more of them! Way to go ad company guys!