Homemade Chicken Pot Pie (Creamy Filling, Flaky Crust)

Chicken pot pie is the dinner that makes my family stop whatever they are doing and come to the kitchen. The minute that golden crust comes out of the oven and the filling starts bubbling up around the edges, I hear chairs scraping across the floor. It is cozy, filling and honestly a lot easier than most people think.

My version keeps things simple. I use cooked chicken, usually from a rotisserie bird I picked up on the way home, and a handful of everyday vegetables. The filling is a quick homemade gravy made with butter, flour, broth and milk, seasoned with thyme and black pepper. Then it all goes into a pie plate between two crusts and bakes until deeply golden. I use refrigerated pie crust on busy nights and homemade when I have a little extra time, and both turn out wonderful.

If you have been buying the frozen kind from the grocery store, I promise this homemade chicken pot pie will ruin you for them in the best way. The filling is creamy without being gluey, the vegetables still have a little bite and the crust shatters when you cut into it.

Why this recipe works

• A real roux based filling. Cooking flour in butter before adding the liquid creates a smooth, velvety sauce that thickens reliably without canned cream soup.
• Broth and milk together. Chicken broth brings savory flavor while milk adds creaminess, so the filling tastes rich without feeling heavy.
• Precooked chicken. Starting with cooked chicken cuts the work in half and keeps the meat tender, since it only needs to heat through in the oven.
• A slightly cooled filling. Letting the filling cool for a few minutes before it goes into the crust keeps the bottom from turning soggy.
• A hot oven and an egg wash. Baking at 400F with a brushed egg wash gives you a crisp, glossy, deep golden top.

Ingredients you’ll need

This is a pantry friendly recipe that leans on simple staples. Exact amounts are in the recipe card below.

• Two refrigerated pie crusts or your favorite homemade double crust
• Unsalted butter
• Yellow onion, carrots and celery
• Fresh garlic
• All purpose flour
• Low sodium chicken broth
• Whole milk
• Cooked chicken, shredded or diced
• Frozen peas
• Dried thyme, salt and black pepper
• One egg for brushing the top

Ingredient notes and smart substitutions

Cooked chicken

A store bought rotisserie chicken is my favorite shortcut. One bird gives you about 3 to 4 cups of meat, which is exactly what this recipe needs. Leftover roast chicken, poached chicken breasts or even leftover turkey after Thanksgiving all work. Use a mix of white and dark meat if you can, because the dark meat stays extra juicy.

Pie crust

Refrigerated rolled pie crust makes this a true weeknight meal. If you love making your own, any all butter double crust recipe will work beautifully. You can also skip the bottom crust and use just a top crust, or swap the top for a sheet of thawed puff pastry for a lighter, flakier finish.

Milk

Whole milk gives the creamiest result. Two percent milk works well too. For an extra rich filling, replace half of the milk with heavy cream or half and half. I would not use skim milk here because the sauce turns a little thin and pale.

Vegetables

Onion, carrots, celery and peas are the classic mix, but pot pie is very forgiving. Diced potatoes, green beans, corn and mushrooms all fit right in. A bag of frozen mixed vegetables is a perfectly good shortcut, just add it straight from frozen along with the chicken.

Chicken broth

Use low sodium broth so the filling does not end up too salty, especially if your rotisserie chicken is already well seasoned. You can always add more salt at the end, but you cannot take it out.

How to make it

Plan on about 1 hour and 15 minutes total, including baking and a short rest. A deep 9 inch pie plate and a large skillet or saucepan are all you need.

Step 1. Heat the oven and prep the crust

Preheat your oven to 400F and set a rack in the lower third. Press one pie crust into a deep 9 inch pie plate, letting the extra hang over the edge. Keep the second crust in the fridge so it stays cold until you need it.

Step 2. Cook the vegetables

Melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and cook, stirring often, for 6 to 8 minutes until the onion is soft and the carrots are starting to turn tender. Stir in the garlic and cook for 30 seconds more, just until fragrant.

Step 3. Make the creamy sauce

Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook away the raw flour taste. Slowly pour in the broth while whisking, then add the milk. Keep stirring until the sauce comes to a simmer and thickens enough to coat the back of a spoon, about 4 to 5 minutes.

Step 4. Add the chicken and peas

Stir in the cooked chicken, frozen peas, thyme, salt and pepper. Taste and adjust the seasoning. Take the skillet off the heat and let the filling cool for about 10 minutes so it does not melt the bottom crust.

Step 5. Fill and top the pie

Pour the filling into the prepared crust and spread it evenly. Lay the second crust over the top. Trim the edges, then fold and crimp them together with your fingers or a fork to seal. Cut four or five small slits in the top so steam can escape.

Step 6. Brush and bake

Beat the egg with a tablespoon of water and brush it all over the top crust. Set the pie on a rimmed baking sheet to catch any drips and bake for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them loosely with strips of foil.

Step 7. Rest and serve

Let the pot pie rest for 15 minutes before slicing. This gives the filling time to set so each slice holds together instead of running all over the plate.

Common mistakes to avoid

• Pouring in hot filling. Steaming hot filling softens the bottom crust before it ever has a chance to bake. A short cooling break makes a big difference.
• Undercooking the roux. If you add the liquid right after the flour, the sauce can taste pasty. Stir it for a full minute first.
• Skipping the vents. Without slits in the top crust, steam builds up and can split the crust or make it soggy from underneath.
• Baking too high in the oven. A lower rack helps the bottom crust cook through and turn golden instead of pale.
• Cutting it right away. I know it is tempting, but slicing too soon means a soupy mess. Fifteen minutes of patience is worth it.

Make ahead and storage

This is one of my favorite meals to prep ahead. On Sunday I will often make two pies, bake one for dinner and wrap the other for a hectic night later in the month.

To make ahead, assemble the pie completely but skip the egg wash. Cover tightly and refrigerate for up to 24 hours. Brush with egg wash right before baking and add 5 to 10 minutes to the bake time since it is starting cold.

Fridge

Store leftover baked pot pie covered in the fridge for up to 4 days. The crust will soften a little, but it crisps right back up in the oven.

Freezer

For an unbaked pie, assemble it in a metal or foil pie pan, wrap well in plastic wrap and foil and freeze for up to 3 months. Bake straight from frozen at 400F for 60 to 75 minutes, covering the edges with foil once they brown. Baked leftovers can also be frozen in individual portions for up to 3 months.

Reheating

Reheat slices on a baking sheet at 350F for 15 to 20 minutes until the center is hot. The oven keeps the crust flaky. The microwave works in a pinch but the crust will be soft.

Variations

• Biscuit topped pot pie. Skip the crusts and pour the filling into a baking dish, then top with drop biscuits and bake until golden and cooked through.
• Puff pastry pot pie. Use a single sheet of puff pastry on top only for a flaky, bakery style finish.
• Turkey pot pie. Swap in leftover turkey for a perfect day after Thanksgiving dinner.
• Individual pot pies. Divide the filling among ramekins, top each with a round of crust and bake for 20 to 25 minutes.
• Herb lover version. Add fresh rosemary and sage along with the thyme for a deeper, more savory filling.

Whichever way you go, the creamy filling is the heart of the recipe, so keep the method the same and play with the toppings and add ins.

What to serve with it

Chicken pot pie really is a complete meal with protein, vegetables and crust all in one dish. Still, I like to round it out with something light and fresh on the side to balance all that buttery goodness.

• A crisp green salad with a lemony vinaigrette.
• Steamed or roasted green beans with a squeeze of lemon.
• Cranberry sauce for a sweet and tangy contrast, especially around the holidays.
• Simple applesauce that the kids always love.
• Roasted broccoli with a sprinkle of parmesan.

However you serve it, I hope this homemade chicken pot pie earns a regular spot on your dinner rotation. It is the kind of meal that makes an ordinary Tuesday feel special.