Homemade Chicken Pot Pie
Golden, flaky, buttery crust. A rich, creamy filling packed with juicy chicken and tender vegetables. This Chicken Pot Pie is the ultimate comfort food—hearty, homey, and totally satisfying.
If you’ve never made a homemade pot pie before, this is your moment. It’s surprisingly easy, made with everyday ingredients, and absolutely next-level delicious. Whether you’re using rotisserie chicken for a quick fix or making it all from scratch, this recipe is one you’ll come back to again and again.
And the best part? That first warm, cozy bite. The creamy chicken filling. The crisp, golden crust. The way everything melts together into pure comfort-food perfection.
Trust me—once you try it, you’ll never go back to store-bought! Let’s get baking!
Homemade Chicken Pot Pie Recipe
A comforting and hearty homemade chicken pot pie with a flaky crust, loaded with tender chicken, savory vegetables, and a creamy gravy.
Ingredients
- 1 double pie crust (homemade or store-bought)
- 4 cups cooked, shredded chicken (rotisserie or homemade)
- 6 tbsp unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, thinly sliced (about 1 cup)
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 tsp fine sea salt (adjust to taste)
- ¼ tsp black pepper (plus extra for garnish)
- 1 cup frozen peas (do not thaw)
- ¼ cup fresh parsley, finely chopped (plus extra for garnish)
- 1 egg, beaten (for egg wash)
- Kosher salt (for garnish)
Instructions
Prepare the Filling:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onions and carrots, sauté for about 8 minutes until softened.
- Stir in the mushrooms and garlic, cooking for another 5 minutes.
- Sprinkle in the flour and stir continuously for 2 minutes to form a roux.
- Pour in the chicken stock and heavy cream, stirring until the mixture thickens to a gravy-like consistency.
- Season with salt and black pepper to taste.
- Stir in the shredded chicken, frozen peas, and parsley. Remove from heat and let cool slightly.
Assemble the Pie:
- Preheat oven to 425°F (220°C).
- Roll out one pie crust into a 12-inch circle and fit it into a deep 9-inch pie dish.
- Spoon the chicken mixture evenly over the bottom crust.
- Roll out the second pie crust to about 10 inches in diameter and place it over the filling.
- Fold and crimp the edges to seal.
- Cut 5 small slits in the top crust for steam to escape.
- Brush the top with the beaten egg and sprinkle lightly with kosher salt and black pepper.
Bake the Pie:
- Bake for 30-35 minutes, or until the crust is golden brown.
- If the edges brown too quickly, cover them with a pie shield or foil.
- Remove from oven and let rest for 15 minutes before slicing.
Notes
Meat Substitutions: Use leftover turkey or ham instead of chicken.
Vegetable Variations: Try adding celery, corn, green beans, broccoli, or diced potatoes.
Herb Options: Enhance the flavor with thyme, oregano, or chives.
Crust Alternatives: Store-bought pie crust or puff pastry can be used for convenience.
Vegetable Variations: Try adding celery, corn, green beans, broccoli, or diced potatoes.
Herb Options: Enhance the flavor with thyme, oregano, or chives.
Crust Alternatives: Store-bought pie crust or puff pastry can be used for convenience.