HOMEMADE CHICKEN POT PIE
235
18
1.30k
I still remember the first time I made this homemade chicken pot pie on a cold Sunday — the kitchen filled with a savoury, buttery aroma and the crust browned to a perfect golden crisp. This recipe is the classic, comforting pot pie you picture: tender, well-seasoned chicken, a silky vegetable-rich gravy, and a flaky top crust. It’s the kind of dish that works for weeknight family dinners, a cozy solo meal, or for feeding a crowd on a chilly weekend. If you prefer the flavors of pot pie in soup form for a faster weeknight option, I also like the creamy pot pie soup variation as an alternative that keeps the same comforts with less fuss.
Why you’ll love this dish
Homemade chicken pot pie delivers the ultimate comfort-food trifecta: rich filling, tender protein, and buttery crust. It’s made-from-scratch comfort that tastes far superior to frozen versions, and you can control salt, fat, and add-ins to suit your family. Make it for a chilly weeknight, a potluck, or to use up leftover roast chicken — it’s forgiving and flexible.
"A perfect family dinner: savory, flaky, and full of vegetables — everyone asked for seconds." — a regular at my dinner table
Reasons this recipe stands out:
- Balanced, creamy filling thickened just right (no gluey flour puddles).
- Double crust option for an impressive top and bottom flake.
- Easily adaptable for leftovers or make-ahead meals.
- Kid-approved flavors and texture: soft veggies, mild seasoning, familiar gravy.
Step-by-step overview
Before you dive in: you’ll poach or roast chicken (or use leftovers), sauté aromatics and vegetables, make a roux-based gravy with stock and milk, fold in the shredded chicken and peas/carrots, pour into a baking dish, and finish with a rolled pastry top (or puff crust). Bake until bubbling and the crust is golden. Plan on about 45–60 minutes total active time if you’re cooking chicken from raw; using pre-cooked chicken trims that down considerably.
What you’ll need
- 3 cups cooked chicken, shredded or diced (rotisserie works great)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced (optional)
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1 cup whole milk or half-and-half (for richness)
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- Salt and freshly ground black pepper
- 1 prepared pie crust for top (or top and bottom if you prefer a double crust), or 1 sheet puff pastry
- 1 egg beaten with 1 tablespoon water for egg wash
Substitutions and notes:
- Quick swap: use cooked shredded turkey or leftover roast chicken.
- Dairy-free: substitute milk with unsweetened almond milk and use dairy-free butter.
- Make it lighter: use low-fat milk and a single crust — the filling will still be satisfying.
- If you prefer a quicker route, pre-made rotisserie chicken is an excellent shortcut and keeps prep under 30 minutes for the filling.
Also helpful: if you like braised chicken and gravy methods, I’ve adapted pot pie flavors into slow-cooked gravies for hands-off prep in other recipes that can inspire a make-ahead approach.
Step-by-step instructions
- Preheat the oven to 400°F (205°C). If using a bottom crust, place it in the pie dish and set aside.
- Cook the chicken: poach breasts in simmering water for 12–15 minutes until 165°F (74°C), or use roasted/rotisserie chicken. Shred or dice and set aside.
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–8 minutes. Stir in garlic and thyme for 30 seconds.
- Sprinkle flour over the vegetables. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
- Slowly whisk in chicken stock until smooth, then add milk. Bring to a gentle simmer; the sauce will thicken in 2–4 minutes. Season with salt and pepper to taste.
- Stir in shredded chicken and peas. Remove from heat.
- Pour the filling into the prepared pie shell (or into a casserole if using only a top crust). Cover with the pie top, crimp edges to seal, and cut vents. Brush with egg wash.
- Bake for 30–40 minutes until the crust is golden and the filling is bubbling. If the crust browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Let rest 10–15 minutes before serving so the filling sets slightly and avoids runny slices.
A few short, action-focused steps: sauté veg, make roux, add stock and dairy, combine with chicken, bake until golden.
Best ways to enjoy it
Serve slices on warm dinner plates with:
- A bright green salad (simple vinaigrette cuts the richness).
- Roasted Brussels sprouts or green beans for a vegetable contrast.
- Crispy mashed potatoes for an over-the-top comfort plate.
For a lighter meal, portion into smaller ramekins and pair with a crisp apple-fennel slaw.
Plating tip: let the pie rest 10 minutes after baking; a hot, bubbling filling will distribute more cleanly when cut, so you get a tidy wedge rather than a filling spill.
Storage and reheating tips
- Refrigerate: cover and refrigerate leftovers within 2 hours of baking. Use within 3–4 days.
- Reheat: for a single slice, reheat in a 350°F (175°C) oven for 12–15 minutes until warmed through; tent with foil if the crust risks burning. Microwaving works for speed but will soften the crust.
- Freezing: assemble and freeze unbaked (wrap tightly) for up to 3 months. Bake from frozen: add 15–20 minutes to baking time and cover loosely with foil for the first half to prevent over-browning. Alternatively, freeze baked slices in an airtight container for up to 3 months; thaw overnight in the fridge before reheating.
Food safety note: cooked chicken should reach 165°F (74°C) when reheated. Discard any perishable leftovers left out longer than 2 hours (1 hour above 90°F/32°C).
Pro chef tips
- Don’t skimp on the roux: cooking the flour a couple minutes before adding stock removes the raw taste and gives you a glossy sauce.
- Texture balance: dice the carrots and celery small so every forkful has a good mix of tender veg and chicken.
- Prevent a soggy bottom: blind-bake the bottom crust for 8–10 minutes if you want a crisp base, or brush the bottom crust with a thin layer of beaten egg before filling to act as a moisture barrier.
- Timing shortcut: use leftover roasted or store-bought rotisserie chicken to cut prep time dramatically — I do this often when weeknight dinner needs to be quick and I want fuss-free protein inspiration.
- Browning: for extra color and flavor, rub a little melted butter or sprinkle coarse sea salt on the crust before baking.
Creative twists
- Pot pie potluck: make individual pies in ramekins for fancier presentation.
- Cheddar herb crust: fold sharp cheddar and rosemary into the crust dough for a savory twist.
- Curry chicken pot pie: swap thyme for curry powder and add diced potatoes for a spicier profile.
- Vegetarian version: replace chicken with cubed roasted cauliflower and chickpeas; use vegetable stock and add a splash of lemon to brighten.
- Gluten-free: use a 1:1 gluten-free flour blend for the roux and a ready-made gluten-free crust.
Common questions
Q: Can I use frozen vegetables?
A: Yes. If using frozen mixed vegetables, add them at the end so they don’t overcook; they’ll heat through in the gravy as you assemble.
Q: How can I prevent the filling from being too runny?
A: Cook the roux long enough and simmer the sauce until it thickens on the stove before adding the chicken. If it’s still loose, simmer a few extra minutes or add a tablespoon of instant mashed potato flakes as a quick thickener.
Q: Is it safe to freeze the pie after baking?
A: Yes — freeze baked or unbaked pies up to 3 months. Thaw overnight in the fridge before reheating; if baking from frozen, add extra bake time and tent with foil to avoid over-browning.
Q: Can I make this ahead for a gathering?
A: Absolutely. Assemble the filled (unbaked) pie, cover tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze.
Q: What temperature should chicken reach?
A: All chicken should reach an internal temperature of 165°F (74°C) when cooked or reheated for safety.
Conclusion
This homemade chicken pot pie is a classic for a reason: it’s comforting, forgiving, and endlessly adaptable. Whether you’re using leftover roast chicken or starting from scratch, the key is a well-made roux and balance between a silky filling and a flaky crust. For more inspiration and variations from experienced cooks, I recommend checking out the take on homemade pot pies at better chicken pot pies – smitten kitchen, a detailed home-cook approach at Homemade Chicken Pot Pies – Simply Scratch, and a classic frozen-style reference at Chicken Pot Pie | Marie Callender’s. Enjoy — and don’t be afraid to make it your own.
Classic Chicken Pot Pie
Ingredients
Method
- Preheat the oven to 400°F (205°C). If using a bottom crust, place it in the pie dish and set aside.
- Cook the chicken: poach breasts in simmering water for 12–15 minutes until 165°F (74°C), or use roasted/rotisserie chicken. Shred or dice and set aside.
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–8 minutes. Stir in garlic and thyme for 30 seconds.
- Sprinkle flour over the vegetables. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
- Slowly whisk in chicken stock until smooth, then add milk. Bring to a gentle simmer; the sauce will thicken in 2–4 minutes. Season with salt and pepper to taste.
- Stir in shredded chicken and peas. Remove from heat.
- Pour the filling into the prepared pie shell (or into a casserole if using only a top crust). Cover with the pie top, crimp edges to seal, and cut vents. Brush with egg wash.
- Bake for 30–40 minutes until the crust is golden and the filling is bubbling. If the crust browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Let rest 10–15 minutes before serving so the filling sets slightly and avoids runny slices.
