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!
I originally published this recipe in 2014 and have since added new photos and a video tutorial.
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 comfort food and one of my favorite fall dinner recipes.
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. ★★★★★”
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.
Print
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.
Reader Comments and Reviews
Hello: I have a family member allergic to flour. What option and ratio is available to accommodate, please?
Hi Ceasar, will a 1:1 gluten free flour work for their dietary needs? That may be your best bet here.
This is the best chicken pot pie I ever tried. So easy to make. I had to substitute butter in crust to crisco and instead of half and half added more broth due to dairy intolerance and it was still the best. Thank you for such great recipe with so many tips!
Rather than cooking the chicken in water can you saute it instead? Would that give the chicken added flavor?
Hi Mitzi, you could sautee the chicken instead if you prefer. If you skip the boiling step, and cook the carrots and celery with the butter and onion. Enjoy!
If I use Cream of chicken soup in the mixture, do I still need to do the roux using butter and flour? doesn’t the bottom crust of pie dough or crescent rolls dough as the bottom layer need to be blind baked before adding the chicken filling?
Hi Harriet, we haven’t tested this recipe with cream of chicken soup, so we’re unsure of any additional changes that may be needed. We don’t find the par-baking necessary for this recipe, but you certainly could if you wish. Hope you enjoy it!
Phenomenal. Best chicken pot pie I’ve ever had. Added 1 potato and a bit of dried parsley, sage and celery leaves as suggested in the notes. Definitely making this again!
Phenomenal. Best chicken pot pie I’ve ever had. Added 1 potato and a bit of dried parsley, sage and celery leaves as suggested in the notes. Definitely making this again!
Really good! I omitted the peas because we aren’t pee lovers and did corn instead. Still turned out great! There are a lot of steps but you can prepare ahead of time which was nice since I have little kids. Will be adding to my recipe list to make again!
I would love to make this while camping. Should I make an advance and warm it or is there a trick to doing it on a camp stove? You mentioned using glass or metal, can I use a rectangular metal cake pan to make a larger one?
Hi Donna, we haven’t made this recipe on a camp stove, so we would prepare it in advance and then warm it. Feel free to scale the recipe to use a larger metal pan if needed. Enjoy!
Would oat milk or another alternative milk work in place of the half and half?
Hi Madi, for the half-and-half, you can use nondairy milk—same amount. We would add a little more flour, just to make sure the gravy thickens nicely. You may have to cook it longer, too.
I just ripped out my old chicken pot pie recipe from my binder. Will NEVER go back. This was just the BEST! Thank you Sally!
I don’t have a pie dish, I do have a springform and 9×9, could either be used?
Hi Ana, a 9-inch square dish should work well. Hope you enjoy it!
I love this pot pie! I used canned peas and carrots instead, garlic powder, ground thyme and a 12 ounce can of cooked chicken instead. I have made it your way the first two times and there really isn’t much of a difference in taste my way. Also I do not use the egg wash, my family doesn’t care about a shiny crust. Thank you for a great pot pie
This recipe is AMAZING! First time, easy, clear & just came out delicious!
Really great recipe! I followed some of the suggested variations, adding a few more seasonings as well as potatoes. We all enjoyed it very much. Definitely a keeper. I will say that unless you’re having it with a bunch of other sides, it does not serve 8. I served it without sides (thinking that it had everything: protein, carbs, fat, vegetables) and 4 people polished it off.
This recipe is AMAZING! It was my first time making a pie and the instructions were so clear and helpful. No soggy bottoms just deliciousness and flaky pastry! Will definitely be making this again.
I don’t have a circular pie dish. Would it still work if I used an oval dish instead?
Hi Abi, that should work just fine. Depending on the exact size, you may need a bit more pie dough. Hope you enjoy it!
Loved this recipe and would definitely make it again. My husband raved about it. I did use dat free 1/2&1/2 Nas it was fine. I just Used a little extra flour. I also used extra thyme, dry basil and poultry seasoning. Came out perfect.
I love this recipe. I added some Chicken bouillon to the mixture for a little more flavor.
Great recipe my son loved it! The recipe was easy to follow. I just used a store bought crust to save on time. Will definitely be making this again.
This is a solid pot pie although there are a couple of interesting choices catering to an American/Western audience; as there’s an overindulgence in butter and chicken and the veggies a bit sparce. I used red onions instead of yellow, I went with half butter/olive oil in the roux instead and also added ginger paste.
I boiled two skin-on chicken breasts cut into quarters, one carrot, half a broccoli, a large red onion diced and some bay leaves (no celery because my wife hates it). After boiling I strained it out and used it as a stock instead of the suggested canned chicken stock. Removed the skin/bay leaves and chopped up only one breast, saving the other for another day. All else as suggested. Next time I will probably add a little bit of curry powder.
I use individual ramekins and freeze them after baking. Excellent recipe
Hands down, one of the best chicken pot pie recipes. I used the all butter crust recipe, and bam, not a scrap leftover! So flavorful. You won’t regret it!
I’ve been making versions of this chicken pot pie for many years. I hate peas and often add canned corn and a potato instead, depending on what I have on hand. I’m not much for making pie crusts and often just buy them premade. I often use heavy whipping cream instead of half and half but usually do a little extra broth and less cream. It’s always very good!
Have you ever tried adding unconventional ingredients to your pot pie, like bacon or cranberries, to give it a unique twist?
Hi Chelsea, we haven’t tried it, but you can certainly do some experimenting! Let us know if you do.
my stove isn’t great…it will only go to 350. is there a way to modify the recipe to accommodate that temperature?
Hi Lyd, you can bake at 350 degrees, knowing that it will take quite a bit longer to bake through. Keep a close eye on it.
Best ever. Made this many times. GLUTEN FREE. Simply swapped the flour with Caputo Fioreglut in both the crust and filling. I cook my chicken ahead of time by baking in Italian dressing. Much more flavor than boiled.
Question: when using store bought pie crusts do you just stick the 2nd pie crust directly on top and then cut your slits and place it in oven to bake?
Hi Heather, yes, that will work just fine. Be sure to crimp or flute the edges of the pie crust so that the top and bottom crusts are connected.
This is delish!! I’ll never eat another frozen pot pie again.
Made two of your chicken pot pies to freeze. I didn’t cook them all the way as I will be reheating them again when we use them. Now I have beef cooking to make beef pies. I love all your recipes Sally. You are my go to for everything. Thank you!
This has become our favorite comfort food!
Can I use unsweetened, full fat coconut milk instead of half and half for the gravy? Is the measurement the same as for the half and half?
Hi Allana, for the half-and-half, you can use nondairy milk—same amount. We would add a little more flour, just to make sure the gravy thickens nicely. You may have to cook it longer, too.