Chicken Pot Pie
There’s nothing quite like a homemade Chicken Pot Pie to bring warmth and comfort to the table. It’s a from-scratch recipe without canned soup, making every bite taste homemade in the best way.
This classic dish is packed with tender chicken, hearty vegetables, and a rich, creamy sauce, all baked inside a perfectly golden, flaky crust.
With simple ingredients and a straightforward method, this recipe is easy enough for a weeknight but special enough for a cozy Sunday dinner. Whether you use rotisserie chicken for convenience or cook your own, the result is always satisfying.
Chicken Pot Pie Recipe Highlights
- Creamy rich filling made from scratch without canned soup
- Golden flaky crust that turns out perfectly crisp every time
- Easy shortcut using rotisserie chicken for a faster dinner
- Totally customizable with fresh frozen or canned vegetables
- Leftovers reheat beautifully for a second round of comfort food
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PIE CRUST – You can use a store-bought refrigerated crust for convenience or make a homemade one if you have a little extra time. If using store-bought, letting it sit at room temperature for a few minutes makes it easier to roll out without cracking.
BUTTER – Adds rich flavor and helps sauté the onions and garlic before making the creamy sauce. Using unsalted butter lets you control the salt level better, but if you only have salted butter, just reduce the added salt slightly.
ONION and GARLIC – Gives a nice base flavor to the filling. A yellow onion works best for that classic savory taste, but white onion or even shallots can be used if that’s what you have on hand. Just a couple of cloves of garlic add a little depth to the sauce without overpowering the other flavors. If you don’t have fresh garlic, two teaspoons of garlic powder will work in a pinch.
FLOUR – This is the key to thickening the filling. It combines with the butter to create a roux, which helps the broth and cream turn into a rich, creamy sauce. If you need a gluten-free option, you can use cornstarch instead. Simply mix some cornstarch with a little cold broth before adding to the skillet in.
LIQUIDS – Heavy Cream provides the main liquid base for the sauce and adds a savory depth of flavor. A low-sodium broth works well since you can always add more salt later. If you don’t have broth, a bouillon cube dissolved in water will do the trick. Adding heavy cream makes the filling extra creamy and rich, giving it that luscious texture that holds together when sliced. You can use whole milk, but the filling won’t be quite as thick. If you want a lighter option, half-and-half is a good middle ground.
DRIED VEGETABLES – I used dried thyme and dried parsley add a light herby flavor that complements the chicken and vegetables perfectly. Fresh thyme and parsley can be used if you have them—just double the amount since fresh herbs are milder than dried.
COOKED CHICKEN – This is a great way to use up leftover chicken or even a store-bought rotisserie chicken to save time. Both white and dark meat work well, but using a mix gives the best texture and flavor.
VEGETABLES – Peas and carrots are a classic veggie combo for pot pie! Canned works great for convenience, but frozen can be used too—just let them thaw slightly before adding them in. Adding sweet corn is great for a little bit of sweetness and color to balance out the savory filling. Canned corn is the easiest option, but frozen works too. Just drain any excess liquid before adding it.
EGG – Use it to brush over the top crust before baking. This gives the pie a gorgeous golden brown finish and makes the crust look bakery-perfect. If you don’t have an egg, a little milk or cream brushed on top can also add some color.
How To Make Chicken Pot Pie
Please check the printable recipe card below for more detailed instructions.
- Sauté onions in butter until softened, then add garlic and cook briefly.
- Stir in flour then whisk in chicken broth and heavy cream until thickened.
- Add seasonings, cooked chicken, peas, carrots, and corn, then remove from heat.
- Fill a pie crust with the mixture, top with the second crust, crimp edges, and cut center slits.
- Brush with egg wash and bake at 400º Fahrenheit for 35 to 40 minutes.
Leftovers and Storage
STORE – Let the pie cool completely, then cover it with plastic wrap or foil and store it in the refrigerator for up to 4 days. If you only have a few slices left, you can transfer them to an airtight container.
FREEZE – Yes! You can freeze the pie before or after baking.
- FREEZING A BAKED CHICKEN POT PIE – Let it cool, wrap it well, and freeze for up to 3 months. Thaw over night in the fridge and then reheat in a 350°F oven for 30–35 minutes until warmed through.
- FREEZING AN UNBAKED CHICKEN POT PIE – Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 400°F for 50–55 minutes.
REHEAT – For best results, reheat slices in the oven at 350° Fahrenheit for 15–20 minutes or until heated through. If reheating a whole pie, cover it with foil and bake at 350° Fahrenheit for 25–30 minutes. The microwave works for individual slices, but the crust won’t be as crisp.
MAKE AHEAD – You can make the filling up to a day ahead and store it in the fridge. When ready to bake, assemble the pie and bake as directed. You can also assemble the whole pie and refrigerate it overnight, then bake the next day (just add 5–10 extra minutes to the baking time since it’ll be cold).
More Easy and Delicious Chicken Dinner Ideas
Serving Suggestions
MASHED POTATOES – A side of creamy mashed potatoes makes this meal even cozier. The soft, buttery texture pairs perfectly with the rich filling, and you can mix in garlic, sour cream, or a little Parmesan for extra flavor.
SIMPLE BEET SALAD – A light beet salad adds just the right amount of freshness and acidity to balance out the creamy pie. Toss roasted or steamed beets with a tangy vinaigrette, crumbled goat cheese, and crunchy walnuts for an easy, flavorful side.
DINNER ROLLS – If you want a little extra bread to soak up every last bit of that creamy filling, soft buttered dinner rolls are a simple and satisfying addition.
Recipe Success Tips
LET THE FILLING COOL – Pouring hot filling into the pie crust can make it soggy before it even gets into the oven. Letting it sit for about 10 minutes thickens the sauce slightly and keeps the bottom crust from turning mushy.
THICKEN THE SAUCE – If the sauce is too thin before assembling the pie, it won’t set properly and will run out when sliced. Let it simmer until it coats the back of a spoon and has the consistency of thick gravy. If it still looks runny, cook for another minute while stirring.
KEEP THE CRUST COLD – Warm dough turns tough instead of flaky. If using store-bought crust, keep it in the fridge until you’re ready to roll it out. If making homemade dough, chill it for at least an hour before rolling, and if it gets too soft while assembling, pop the whole pie in the fridge for 10 minutes before baking.
PROTECT THE CRUST EDGES – The outer edges of the crust brown faster than the rest of the pie. After about 20 minutes of baking, check if the edges are getting too dark. If they are, cover them with a pie shield or strips of foil to prevent burning while the center finishes baking.
BRUSH WITH EGG WASH – This is what gives the crust that deep golden brown color and slight crispness. If you skip it, the crust will look dull and pale. If you don’t have an egg, brushing with milk or cream will create a lighter golden finish.
Commonly Asked Questions
Can I use fresh vegetables instead of canned?
Absolutely! If using fresh carrots, corn, or peas, cook them lightly before adding them to the filling. Frozen vegetables can also be used—just thaw them slightly before stirring them in.
Why is my filling runny?
If the filling isn’t thick enough, it might be due to not cooking the roux long enough before adding the liquid or not letting the sauce simmer long enough to thicken. Also, make sure to let the pie cool for 10 minutes after baking so the filling has time to set.
Can I use milk instead of heavy cream?
Yes, but the filling won’t be as rich and creamy. Whole milk works best, but for a thicker filling, mix ¾ cup milk with ¼ cup sour cream or Greek yogurt to get a similar consistency to heavy cream.
My crust burned before the pie was done. What went wrong?
The edges of the crust tend to brown faster than the rest of the pie. After 20–25 minutes of baking, check the crust—if the edges look too dark, cover them with a pie shield or strips of foil to protect them while the center continues baking.
Can I make this in a cast iron skillet instead of a pie dish?
Yes! A 10-inch cast iron skillet works great for chicken pot pie. Just make sure to grease the skillet lightly before pressing in the bottom crust. The baking time should stay about the same.
Even More Chicken Dinner Ideas
Chicken Pot Pie
Ingredients
Pie Crust
- 2 pie crusts refrigerated such as Pillsbury or homemade pie dough
Chicken Pot Pie Filling
- 3 tablespoons butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 2 cups cooked chicken shredded or diced
- 1 15-ounce can peas drained
- 1 15-ounce can carrots drained
- 1 15-ounce can sweet corn drained
Glaze
- 1 large egg beaten – for egg wash
Instructions
- Preheat the oven to 400° Fahrenheit. If using refrigerated pie crusts, let them sit at room temperature for 10 minutes.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds. Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the chicken broth, followed by the heavy cream. Keep whisking until the mixture thickens to a gravy-like consistency, about 4-5 minutes.
- Stir in the salt, black pepper, thyme, and parsley. Add the cooked chicken, drained peas and carrots, and drained sweet corn. Mix well, then remove from heat and let cool slightly.
- Roll out one pie crust into a 9-inch pie dish.
- Pour in the filling and spread evenly.
- Lay the second pie crust over the top. Crimp the edges together using a fork or by pinching with your fingers. Cut small slits in the top crust to let steam escape.
- Brush the top crust with the beaten egg.
- Bake for 35-40 minutes, or until the crust is golden brown. After about 20-25 minutes of baking, check the crust. If the edges are browning too quickly, cover them with a pie shield or strips of foil. This protects the outer crust while letting the center bake fully.
- Let the pie cool for at least 10 minutes before slicing. This helps the filling set and makes it easier to serve.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Yummy!!! Gonna make this week a wonderful dinner. Can’t wait!