Chicken Pot Pie Recipe

Update : February 17, 2026

Delicious homemade Chicken Pot Pie with a flaky crust and savory filling

Why Make This Recipe

Chicken Pot Pie is a classic comfort food that warms the heart and satisfies the appetite. It combines tender chicken, fresh vegetables, and a creamy sauce all wrapped in a flaky pie crust. This dish is perfect for family dinners or casual gatherings. Making it from scratch can be a fun activity, and the result is a delightful meal that everyone will love.

How to Make Chicken Pot Pie

Ingredients:

1 homemade pie crust (2 rounds)
4 cups cooked chicken (shredded)
6 Tbsp unsalted butter
1 medium yellow onion (1 cup chopped)
2 medium carrots (1 cup thinly sliced)
8 oz white or brown mushrooms (stems discarded, sliced)
3 garlic cloves (minced)
1/3 cup all-purpose flour
2 cups chicken stock
1/2 cup heavy cream
2 tsp fine sea salt (or to taste, plus kosher salt to garnish)
1/4 tsp black pepper (plus more to garnish)
1 cup frozen peas (do not thaw)
1/4 cup parsley (finely chopped, plus more to garnish)
1 egg (beaten for egg wash)

Directions:

In a Dutch oven or pot, melt 6 tablespoons of butter over medium heat.
Add chopped onions and carrots. Sauté for 8 minutes until soft.
Add sliced mushrooms and minced garlic. Sauté for another 5 minutes until mushrooms are softened.
Stir in 1/3 cup of flour. Cook for 2 minutes while stirring constantly.
Gradually add chicken stock and heavy cream. Bring to a simmer and cook for 1 minute until the mixture thickens to a gravy consistency.
Add 2 teaspoons of salt and 1/4 teaspoon of black pepper, adjusting to taste.
Mix in shredded chicken, frozen peas, and chopped parsley. Stir well and remove from heat to cool slightly.
Roll out one chilled pie crust into a 12-inch circle and place it in a deep 9-inch pie dish. Spoon the filling into the crust.
Roll out the second pie crust into a 10-inch circle. Place it over the filling, folding the excess dough behind the bottom crust. Crimp the edges to seal.
Cut 5 small slits in the top crust to allow steam to escape. Brush the crust with beaten egg and sprinkle lightly with coarse salt and pepper.
Bake at 425°F for 30-35 minutes or until the top crust is golden brown. If the edges brown too quickly, cover with a pie shield.
Once done, let it rest for 15 minutes before slicing.

How to Serve Chicken Pot Pie

Serve the Chicken Pot Pie warm. You can slice it into wedges and plate it alongside a fresh garden salad or some steamed vegetables. A drizzle of gravy on top can enhance the flavors even more.

How to Store Chicken Pot Pie

To store leftover Chicken Pot Pie, let it cool completely and cover it with plastic wrap or foil. Keep it in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through.

Tips to Make Chicken Pot Pie

Ensure your pie crust is cold before using it to achieve a flaky texture.
Feel free to use leftover turkey instead of chicken for a festive twist.
Experiment with vegetables like green beans or corn for added flavor.

Variation

You can make this recipe gluten-free by using a gluten-free pie crust and flour. For a lighter version, try using low-fat cream or skipping the cream entirely.

FAQs

1. Can I use frozen vegetables instead of fresh?
Yes, you can substitute frozen mixed vegetables for a quick option. Just be sure to thaw them first.

2. How do I make the crust from scratch?
You can make a simple pie crust using flour, butter, salt, and water. Mix the ingredients, chill the dough, and roll it out.

3. Can I freeze Chicken Pot Pie?
Yes, you can freeze the unbaked pie. Wrap it well, and it can last in the freezer for up to 2 months. Bake it straight from the freezer, adding extra time.