This chicken pot pie recipe is made from scratch and delivers a flaky butter crust with an incredibly delicious filling. It’s the ultimate comfort food to feed the family.
For a twist on this classic recipe, try my version of chicken pot pie with biscuits.
Recipe Science
- For a flaky homemade pie crust, cut butter into ½-inch cubes and blend into flour until pea-sized; rolling creates buttery layers.
- Flour and cream thicken the pot pie filling. The mixture is simmered and stirred, activating the starches’ thickening properties.
- Brush the crust with egg wash for a bronzed finish. Cut slits in the top to vent steam—this prevents the crust from becoming soggy.
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“Tried this today. Hubby LOVED it. It takes a little more time than some, but it is well worth the wait. If there is ANY blog/recipe that I trust, it is yours. Always my first go-to when I want to try something new.”—Dawn C.
Why It Works
This is the best chicken pot pie recipe because it’s made entirely from scratch for gourmet results. It’s far superior and more delicious than any frozen store-bought option. Each serving delivers a tender, buttery crust filled with lean white meat and vegetables suspended in a creamy herb sauce.
What I like about this recipe is that you can prepare some components beforehand. I prefer to make the crust the night before, but you can also prepare the pot pie filling. You can assemble the pie and refrigerate it until you’re ready to bake. It’s convenient to have a few options. This step-by-step recipe will make you a pie pro!
Ingredients You’ll Need
- Pie Crust: I use a classic pie dough recipe called Pâte Brisée to make a sturdy buttery crust. It’s a simple combination of flour, butter, salt, and ice-cold water. This recipe uses a double-crust pie to encase the chicken mixture.
- Chicken: I use boneless, skinless chicken breasts for a quick-cooking, lean protein option. The breasts are seasoned with salt and pepper and sauteed in olive oil. If you prefer dark meat, you can substitute chicken thighs.
- Vegetables: Sauteed onions, minced garlic, celery, and carrots create a savory aromatic base. I like the buttery flavor and sturdy texture of Yukon gold. Sliced white mushrooms and peas add heartiness to the filling.
- Thickening Agents: All-purpose flour and butter create a roux to thicken the filling, just like making gravy. Heavy cream contains at least 36% fat, adding richness.
- Herbs: Rosemary and thyme add a robust herbaceous flavor to the creamy chicken filling. Chopped parsley is added. Add garnish.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This chicken pot pie recipe is easy to customize! Try these tasty options:
- Chicken Swaps: Use leftover rotisserie chicken for a quick substitute. Use this tip for how to make shredded chicken or dice into cubes. You’ll need 3 cups.
- Using Store-Bought Pie Crust: For a faster and easier chicken pot pie, use a store-bought crust. Make sure it’s a double crust. Defrost the crust if frozen and bake according to the recipe.
- Potato Options: Use different types of potatoes, such as red bliss, white, russet, or sweet potatoes. Russets may need less time but will turn mushy and break down if overcooked, so keep an eye on them. Butternut squash is also a delicious option.
- Herbs: Add sage, oregano, tarragon, dill, or chives to the pot pie filling.
- Cream Substitute: For a lighter texture, use half-and-half or whole milk. Canned coconut milk or coconut cream can also be used. For a tangy and rich taste, stir in boursin, creme fraiche, or cream cheese.
How to Make Chicken Pot Pie
Step 1: Prepare the Crust
Cold water and butter are key to a light, flaky pie crust texture. Combine flour and salt on low speed in a stand mixer for about 10 seconds.
Step 2: Cut the Butter into the Flour
To make the texture flaky, cut the butter into ½-inch cubes, then break them into the flour so that they resemble the size of a pea with smaller pieces incorporated throughout. When rolled, the larger pieces become buttery discs that separate the dough into flaky layers during baking.
Step 3: Hydrate the Dough
Add ice cold water 1 tablespoon at a time, mixing briefly after each addition—typically, 8 to 10 tablespoons is enough. The dough should look lumpy but hold together when pinched without being dry or crumbly. Avoid overmixing; it just needs to be pressed together before resting.
Step 4: Chill the Dough
Separate the dough into two discs. Wrapping and refrigerating for at least 4 hours before rolling is critical. The gluten proteins that form need time to relax. Otherwise, the crust will be tough.
Make-Ahead Tip: This part can be made up to two days in advance, so assembly is quick and easy. It can even be frozen for up to six months and defrosted in the refrigerator one to two days before use.
Step 5: Roll Out the Dough
Roll out the bottom and top crusts to ¼-inch thick for a sturdy base and cover. Place the top crust on a baking sheet.
Place the dough in a 9-inch pie dish, gently pressing it against the sides and bottom. Trim any excess overhang with a paring knife.
Transfer both crusts to the refrigerator to chill while you prepare the filling. This process gives the butter in the dough plenty of time to firm up so that the warm filling doesn’t cause it to melt before baking.
Tips for Perfect Execution: This recipe is designed for a 9-inch glass pie dish, which heats slowly but retains heat to brown the crust well. Glass also lets you easily monitor browning. Alternatively, use a deeper dish, as there’s enough dough for higher sides.
Step 6: Prepare the Chicken
To prevent drying out the breasts, slice them horizontally to make two cutlets, however, skip this step if using thighs. The chicken will cook faster when sliced thin. Season the surface with salt and pepper to enhance the savory taste.
Step 7: Saute the Chicken
I like to use a large skillet or wide Dutch oven to cook the chicken and veggies in one pan. To enhance the taste of the meat, I sear it in hot oil to develop a browned surface. It only takes about 6 minutes per side.
Step 8: Shred the Chicken
Let the meat rest to redistribute the juices and make it easier to break apart. To quickly break down the pieces, shred the chicken using your hands, two forks, or a mixer.
Step 9: Cook the Vegetables
There will be fond (flavorful bits of protein) and juices left over from cooking the chicken. Don’t let it go to waste! Using the same pan, add the chopped onions, carrots, mushrooms, and Yukon gold potatoes. The spuds take longer to cook, so keep the pot covered to shorten the duration. The steam released from the vegetables will soften the tougher potatoes.
Step 10: Thicken the Mixture
Slowly stir in chicken stock or broth and heavy cream. The simmering and constant stirring helps the starches in the flour swell up and stay separate.
In just a few minutes, you’ll see the consistency change from liquid to a consistency that can coat a spoon.
Stir in the frozen peas and shredded chicken with the vegetable and creamy sauce.
Quick Substitution: If you want to substitute with half-and-half, the filling will be less rich because it contains 10.5 to 12% fat.
Step 11: Cool the Filling
Cooling the hot chicken mixture to room temperature or below is essential. You don’t want it to completely melt the butter inside the pie crust; otherwise, it won’t hold its shape.
I recommend spreading the filling out on a sheet pan and stirring occasionally to drop the temperature down faster. You can also place it in the refrigerator for quicker cooling. At this point, you can store it in a container for up to 2 days.
Step 12: Assemble the Pie
Once the filling cools, pour it into the bottom pie crust.
Place the top crust over the pie and trim the excess dough to have a ½-inch overhang. Tuck, press, and crimp the edge into a beautiful design.
This process also locks the two pieces of crust together, making it easier to slice later. You can bake the pie immediately or refrigerate it for up to one day before baking.
Step 13: Bake the Pie
I like to brush the crust’s surface with egg wash to give the pie a bronzed hue, then sprinkle salt and pepper. Make sure to cut slits into the top to create a vent for steam to release. Otherwise, the crust will get soggy.
Bake at 375ºF (190ºC) for about 60 to 70 minutes until the top and sides turn golden brown.
Step 14: Cool and Serve
Let the pie cool for 45 minutes before serving. This duration helps the crust and filling firm up. It will still be hot, but it will prevent the slice of pie from falling apart.
Frequently Asked Questions
Yes! You can use store-bought products like Pillsbury pre-made pie crusts for a quick substitution. If frozen, defrost; if refrigerated, bring it to room temperature for about 15 minutes to make it pliable.
Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour. Simmered together creates a luxurious, rich sauce that suspends the filling ingredients. This combination prevents a runny consistency that would make a soggy bottom crust as it sits.
Make sure the pie crust is rolled out enough, about ¼-inch thick. Do not add the hot filling to the unbaked bottom crust. This will melt the butter and cause a fragile crust, making it easier for moisture to seep through. Ensure the sauce in the filling is thick enough to coat the meat and vegetables.
Use the same baking temperature of 375ºF (190ºC). Bake mini pies in a muffin pan for about 10 to 15 minutes. For individual pies, about 4 to 6 inches, about 20 to 30 minutes. No matter the size, the goal is to have the crust thoroughly cook the surface and sides. Adjust the bake time as needed. The filling is completely cooked, so you don’t have to worry about it being raw.
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Chicken Pot Pie
Ingredients
Pie Crust
- 3 cups all-purpose flour, more for dusting
- ½ teaspoon kosher salt
- 1 ¾ cups unsalted butter, cut into ½" cubes, chilled
- ¾ cup ice-cold water
Chicken Pot Pie Filling
- 1 ½ pound boneless skinless chicken breast
- 1 ½ teaspoon kosher salt, more for seasoning
- ½ teaspoon black pepper, more for seasoning
- 1 tablespoon olive oil
- ⅓ cup unsalted butter
- 1 cup diced yellow onion, ¼" dice
- 1 tablespoon minced garlic
- 1 cup diced celery, ¼" dice
- 1 cup diced carrots, ¼" dice
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 cup sliced white mushrooms, ¼" thick
- 2 cups diced yukon gold potatoes, ½" dice
- ⅓ cup all-purpose flour
- 1 ½ cups unsalted chicken stock, or broth
- 1 cup heavy whipping cream
- ½ cup green peas, frozen
- 2 tablespoons chopped parsley
- 1 large egg, whisked for egg wash
Instructions
- Prepare the Crust – Refrigerate the measured ice water and diced butter until ready to use. In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10 seconds.
- Cut the Butter into the Flour – Add chilled diced butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat. This helps prevent the flour from spilling over. Mix on low speed until the mixture resembles wet sand with coarse crumbles and some pea-sized pieces remaining, about 60 to 75 seconds.Use your fingers to break up any large pieces. Do not overmix. The dough should not bind together before the water is added. Alternatively, use a dough/pastry blender or your fingers to break the butter into the dough.
- Hydrate the Dough – Gradually add 1 tablespoon of ice cold water to the bowl. After each addition, turn the mixer on for 1 to 2 seconds. Only add enough water until the dough looks lumpy and hydrated but not wet or sticky, where it just clumps together with small crumbles on the bottom of the bowl.All of the water may not be needed, about 8 to 10 tablespoons is typical. When the dough is pinched together, it should compress and hold, not be dry or crumbly. Do not over mix. The dough will be pressed together before resting.
- Chill the Dough – Separate the dough into 2 even-sized portions, about 1 pound (454 grams) each. Press them into 1-inch thick round discs and cover separately in plastic wrap. Place both in a resealable plastic bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
- Roll Out the Dough – Remove the crusts from the refrigerator and allow them to sit at room temperature for 5 to 10 minutes or until pliable. Dust your working surface with flour. When using the rolling pin, dust again if needed to prevent sticking. Roll the top crust into a 13-inch circle, about ¼ inch thick. Lay it flat on a sheet pan lined with parchment paper.Roll out the bottom crust using the same steps above. Place into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess that hangs over the edges. Transfer both crusts to the refrigerator to chill while making the filling.
- Prepare the Chicken – Cut each chicken breast in half through the center to create two cutlets. Lightly season both sides with salt and black pepper.
- Saute the Chicken – First, set the oven rack to the middle position and preheat it to 375ºF (190ºC). Heat a large skillet with high sides or a Dutch oven over medium heat. Once hot, add the olive oil. Add the chicken and cook for 6 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 5 to 7 minutes. Turn off the heat and transfer to a clean plate—reserve the pan to cook the rest of the filling.
- Shred the Chicken – Rest the chicken until it’s cool enough to handle. Shred into smaller pieces and set aside.
- Cook the Vegetables – Heat the same pan used to cook the chicken over medium heat. Melt the butter. Add the onions and garlic, and saute until translucent, 2 minutes. Add the celery, carrots, rosemary, and thyme, and saute for 3 minutes. Add the mushrooms and saute for 1 minute. Add the potatoes, 1 ½ teaspoons salt, and ½ teaspoon black pepper.Stir, then cover and cook until the potatoes are tender, about 9 to 10 minutes. Stir the vegetables every 2 minutes to prevent burning.
- Thicken the Mixture – Sprinkle in the flour, stir, and cook for 2 minutes. Slowly pour in the chicken stock and heavy cream, stirring constantly until a thick and smooth sauce forms, about 2 to 3 minutes. It should coat the back of a spoon. Turn off the heat. Add the shredded chicken, peas, and chopped parsley and combine.
- Cool the Filling – Transfer the filling to a sheet pan, spread it into a thin layer, and allow it to cool until room temperature, about 20 minutes. Stir occasionally to help it cool faster. The mixture should not be hot when added to the pie crust. The filling can also be transferred to an airtight container once cooled and then refrigerated for up to 2 days before using.
- Assemble the Pie – Remove the top and bottom crusts from the refrigerator. Evenly spread the chicken filling into the pie dish with the bottom crust. Lay the top crust over the chicken filling. Trim the excess dough to about ½-inch hanging over the pie plate. Fold the excess underneath the bottom crust edges. Crimp by pinching the dough using the pointer and thumb fingers.
- Bake the Pie – Lightly brush the whisked egg on the top of the crust and edges. Cut six ¾-inch vent slits in the center for steam to escape. Sprinkle with salt and pepper. Place the pie dish on a foil-lined baking sheet. Bake until the crust is golden brown, about 60 to 70 minutes. The sides will continue to darken during cooling.
- Cool and Serve – Let the pie sit on the baking sheet for 5 minutes. Cool on a wire rack until warm or room temperature, at least 45 minutes before serving. Cut and serve while still warm.
Recipe Video
Notes
- Using Salted Chicken Stock: Reduce the kosher salt input to 1 teaspoon instead of 1 ½ teaspoon. Taste and add more salt as needed.
- Make-Ahead: A fully assembled and unbaked pie can be made 1 day ahead. Make sure that the filling is cold before adding it to the crust. Wait to brush with egg wash until ready to bake.
- Storing: The pie can be covered and refrigerated for up to 7 days.
- Reheating: For a quick reheat, microwave slices on high power in 30-second increments until the filling is hot, about 2 to 3 minutes. Transfer to a foil-lined sheet pan. Broil on the lower rack of the oven until the top crust is hot and crisp. Check every minute to make sure the crust doesn’t burn. Slices can also be warmed in the oven at 300ºF (149ºC) until the filling and crust are hot, about 15 to 20 minutes.
- Freezing Unbaked Pie: Wrap well with plastic wrap, then foil. Freeze for up to 3 months. When ready, bake straight from the freezer—no need to defrost.
- Freezing and Reheating a Baked Pie: Cool entirely, then wrap in plastic and foil for up to 3 months. Bake at 375ºF (190ºC) to reheat until warmed through. Cover the surface with some foil if it starts getting too brown.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Ingredient Guides
A Guide to Popular Types of Potatoes
Food Science
Cherie says
Making it Sunday – Looks so good, and sounds like a great easy recipe! This is the one I’ve selected on line. Can’t wait to taste it. Thanks Jessica
Jessica Gavin says
I can’t wait to hear what you think, Cherie!
Mandy W says
Super delicious recipe!!!
Anne says
So, we got a Costco chicken pot pie and it was AMAZING. We went the following week and there were none. Then, the following week,…..none! I decided to make my own. I admit I did not make the crusts but instead got Marie Calendar deep dish crusts for the bottoms and I bought the premade Pillsbury crusts for the tops.
I followed this recipe as written (although I used dried herbs and the Costco rotisserie chicken) I am here to say THIS recipe is better than the Costco pies by FAR. SO good. I am always using this recipe!! Thanks so much Jessica!
Jessica Gavin says
Whoo-hoo! Great job improvising!
Jenn says
In the oven right now! Haven’t had a bite of the assembled pie yet, but the filling is delish as is so the crust is gonna throw it over the top!
Thanks for this!
Jessica Gavin says
You’re welcome, Jenn!
Maria T. says
I made a variation of this last night with one crust. I used everything in this recipe except I added some parsnips just to use them up. I had some chicken tenders so I followed and adjusted your recipe for shredded chicken and it was moist and flavorful. All in all a delicious and complete meal. Looking forward to having it again. Husband loved it, had seconds and maybe thirds.
Jessica Gavin says
I love how you are using leftovers to make a new meal!
Chrissy says
Can’t wait to try this!! Recommendations for a crock pot?
Jessica Gavin says
You could cook the filling in the crockpot in a high setting for 4 to 5 hours, or low 6 to 7 hours. Break up the meat and stir, cooking longer on high setting to thicken the base. I would lay som of the dough on top and bake the insert at 375-degrees until golden brown. Let me know how it goes!