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
It’s the perfect meal for chilly days or when you’re craving something comforting and satisfying!
Could this be made in mini bread loaf pans for single serving?
Hi Bee, we haven’t tested it but we’re sure you could. Let us know if you try!
I make this often. I’m from Central Pennsylvania and we call this chicken pie. Chicken pot pie is a whole other thing. We also cook a whole chicken to get the broth and most importantly add saffron to the pot while chicken is cooking.
I just made this and it was delicious!
This is an amazing recipe!!
This is a lot like my Betty Crocker cookbook recipe, except for using fresh vs frozen potatoes. I add a couple small potatoes in mine, add a little sherry to the broth, and add tarragon and parsley as well. It gives it some sweetness.
I made the pot pie this evening. The crust of course was delicious, as it is on the apple pie! The general flavor was good, but I was disappointed in the lack of creaminess. There were pockets of creaminess, but it was not creamy throughout. It feels like it needed a bit more gravy♀️ the gravy was also very good!
I would love to hear your suggestions. Thank you!
As I was making it it looked like it wouldn’t be enough gravy so I added another cup of chicken broth and it came out great.
Do you have any recommendations for a thyme alternative (some of my family can’t stand the stuff)? Thank you.
Hi Jack, you can swap it for parsley or rosemary or sage–whichever you prefer. Enjoy the pot pie!
This recipe is absolutely delicious!! My husband and myself wanted to eat the whole pie but we had to control ourselves.
Delicious but MHO too much thyme!
Made this yesterday and it was tasty. But strangely, the gravy disappeared! I poured it over the top and sealed the lid but when I cooked it and cut into the final product it was not there. It didn’t overflow at all so that wasn’t the issue. I suspect it absorbed into the lower crust. I -it it in the fridge for an hour before cooking so it had time to be absorbed.
Hi Tom! That’s quite possible. We would wait to assemble the pie until just before baking next time.
Lost my favorite chicken pie recipe and this was the closest I could find….
its very good but I wont put garlic in next time doesn’t seem to add anything IMO.
Also put in rosemary and fresh thyme…
This was SO delicious! First time I’ve made a chicken pot pie. I made two, one to give to a sick friend, and one for us. My husband said it needed more sauce/gravy, but I totally disagree. It was perfect! Thank you for the great directions!
I used two chicken breasts— followed the recipe exactly. Perfect except for not enough flavor or gravy — dry. I had to add Sicilian spices to make it palatable and more liquid.
I made this using the butter pie crust recipe. I added some diced potatoes and some fresh broccoli. It was delicious. And the homemade pie crust is worth the extra time. Fantastic!!
My first try was a success. Crust was so flaky and delicious.
I’ve made this recipe at least 4 times now it’s amazing!! I make the all butter pie crust and i used a store bought rotisserie but I make my own bone broth with it and it’s amazing!! I made it twice in one week the first time I made it because it was too good lol
Forgot to give a rating. It was amazing! The gravy was the perfect consistency
Absolute perfection!!! Made it sorta last min, so I used the “precooked chicken” option (cooked my frozen chicken in the instant pot while making pie crust to then refrigerate).
Mmmm! So delicious and comforting on a cold winter night. Definitely will make this again. When searching for recipes, I know yours will be keepers.
This is delicious – followed your directions exactly – my grandma would be so proud of my pie crust. Will be a family favorite
Made this for Christmas dinner. Did not alter a thing and it was fantastic! Used the “homemade pie crust recipe”. Do yourself a favor, and spend the extra 10 minutes to make a homemade crust. The difference is night and day!
This is a great reciple I’ve used a couple times. Admittedly I’ve always used box broth and made my meat separately, as I’ve never had much experience with homemade broths. I may of missed something, but is the drained water from the boiled chicken and vegetables what you used for the broth?
Hi RickyB, we use boxed broth here, too! It’s listed in the ingredients – 1 and 3/4 cups (420ml) chicken broth/stock (we recommend reduced sodium).
Delicious recipe, easy to follow. I added mushrooms as recommended in the notes and used pre-made pie crust on the bottom and phyllo dough with egg wash on the top. I cooked according to the directions and both doughs turned out perfectly. I added quite a bit more salt to taste when cooking the gravy.
Best chicken pot pie recipe EVER!!
So tasty and easy to make. To save time used pre-made crusts and mixed frozen veggies. I also added some leftover diced potato as well. For a bit of extra oomph, a couple of dashes of Tobasco sauce on my slice took it to the next level.
Is there a way to alter the recipe to bake in individual ramekins?
Hi Sarah, 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.
I made individual ones in a muffin pan using pillsbury biscuits. Press biscuits out 5”+ add filling, pinch top closed, top with shredded cheese. Next time I’ll used my larger muffin tins. Love the filling!!!
I made this last night and it was fantastic! I did not change anything except I used Pillsbury Puff Pastry Swirls for the top crust. It turned out gorgeous! This recipe is perfection!
This is such an amazing recipe. It is comfort food at its finest I’ve been using leftover turkey instead of chicken, and tonight I’m using left over beef from a roast we had last night. Thank you for sharing!
Hi
I can’t wait to try this recipe for a Christmas potluck. If I double the recipe can I use a 9 by 13 glass pan? Also would prefer to use puff pastry for both bottom and top of the pie. Is that ok? Should I do anything to prevent sogginess?? Thank you.
Hi Anita, 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. We haven’t tested puff pastry here, either. Let us know if you try it!
I double it and have enough for a 9 inch deep dish pie tin, and also another 8 inch regular pie tin. I recently tripled it and got one 9 inch deep dish and two 9 inch regular pies.
Great recipe! Very easy to make gluten and dairy free
Hi Sally! I love your recipes! I just want to make sure I don’t mess up..
Can I assemble the pie, let it cool, then place it straight into the freezer? Or should I par bake the pie or the crust prior?
This is a postpartum meal delivery for a friend so I am not sure when they will eat it!
Hi Claire, the unbaked, assembled pot pie OR baked pot pie freezes well for up to 2–3 months. No need to par bake the bottom crust, it is tricky to adhere a top crust to par baked bottom crust. See recipe Notes for more freezing and reheating details. Hope it’s a hit!