Homemade Chicken Pot Pie is the perfect comfort food you crave in the cold-winter-months.
Hearty chicken and veggies are simmered with a creamy sauce,
then wrapped in crispy pie crust and baked to perfection!
Homemade chicken pot pie—does it get any better?!
In the frigid months of winter, when you’re craving something warm on your belly, this is the recipe you need!
Rich veggies are simmer with pulled chicken in a creamy sauce that is absolutely amazing—then ladled into a crispy pie crust for the crackling theatrical sound you want!
How to Make Homemade Chicken Pot Pie
I’ve got a few ‘ride or dies’ for my recipe. Each pot pie recipe is someone’s own creation, what they prefer.
Here’s what I love in mine:
The basic french mirepoix of carrots, celery, and onions.
No potatoes. No peas. No green beans.
This literally begins how most soups start… add a little more chicken broth and this would make an unbelievably creamy chicken pot pie soup!
I prefer to add thanksgiving themed spices: poultry seasoning (which is thyme, sage, rosemary, and marjoram) and extra thyme + salt and pepper.
There is nothing more comforting than a heaping scoop of homemade chicken pot pie.
Need some tips for making the best homemade chicken pot pie?!
Start with a rotisserie chicken!
Head over to your market, pick one of these up and start pulling all the meat away from the bones.
Or, you could definitely roast your own chicken. It’s way easier than you think! Here’s a fantastic recipe for How to Make Roast Chicken.
How do you keep a pot pie crust from getting soggy?
No one wants a soggy bottom for any kind of pie! Use a foil pie pan for the optimum crispy crust—or a thin metal pie pan.
This ensures the bottom crust cooks well, leaving no trace of sogginess.
How do you make chicken pot pie filling thicker?
If you find your filling is too loose, whisk a couple of tablespoons of flour with a couple of tablespoons of either milk or water. Pour this “slurry” through a fine-mesh sieve so you keep any lumps out of your filling—then, allow the entire chicken pot pie mixture to thicken.
In order for the flour/liquid slurry to really get thick, you need to let your entire mixture come to an almost boil. I say almost boil because, with all the veggies and chicken, it’s hard to actually get it to boil…
This is definitely an all in one meal.
But! If you’d like to serve something with it, these recipes pair well:
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What kitchen equipment do I need to make this recipe?
- Big Pot to make the filling in
- Wooden Spoon
- Thin Metal Pie Dish
- Half Sheet Pan
Can I use the storebought pie crust?
Of course, you can! I love Trader Joe’s frozen pie crust if you have a TJ’s near you! Otherwise, Pillsbury works just fine!
As you notice in the pictures, the top of this chicken pot pie isn’t some gorgeously arranged top… It’s a broken pie crust, pieced back together.
I do this now, all the time—partially because there is always one pie crust that rips when removing from the packaging. But, it’s also because I love the extra crispy bits that happen when it’s baked.
Save this image to your favorite chicken recipe board on Pinterest!
Homemade Chicken Pot Pie is the perfect comfort food you crave in the cold-winter-months. Hearty chicken and veggies are simmered with a creamy sauce, then wrapped in crispy pie crust and baked to perfection!
- 1/2 cup butter
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 3 tablespoons flour
- 2 cups milk
- 2 cups pulled chicken meat
- 1 teaspoon poultry seasoning
- 1/2 teaspoon+ salt (add more if you taste and think it needs more!)
- 1/2 teaspoon fresh cracked black pepper
- 2 pie crusts
- 1/2 tablespoon half and half to wash over the pie crust
- extra salt and pepper to garnish the top
- Preheat your oven to 425˚.
- In a large pot, melt butter and saute carrots, celery, and onions until soft.
- Sprinkle in flour and stir around for a few minutes.
- Pour in milk and stir to thicken.
- Add in chicken and seasonings and simmer for 10 minutes.
- In a thin metal (or foil!) pie pan, layout the bottom crust.
- Ladle your filling into the bottom crust.
- Place pieces of the top crust on top of the filling.
- Brush with half and half and sprinkle with salt and pepper.
- Bake on a half sheet pan in the 425˚ oven for 20-25 minutes, or until the crust is golden brown.
- Serve to your hungry people!
Keywords: homemade chicken pot pie