The coziest chicken pot pie is made completely from scratch with a flaky pie crust, lots of veggies and chicken, and fresh herbs.

chicken pot pie slice on a plate

There may not necessarily be a wrong way to make chicken pot pie, but there is definitely a best way. The best chicken pot pie is all homemade— from the crust to the filling. But don’t be intimidated! Just because it’s homemade doesn’t mean it’s hard or labor-intensive. It comes together in minutes on the stove, and finishes in the oven.

This pot pie is filled with chicken, potatoes, carrots and peas in a creamy herb sauce and it’s all topped with a single flaky pie crust. It’s comforting, satisfying, and delicious!

chicken pot pie ingredients

Ingredients you’ll need

  • Single pie crust
  • Cooked chicken
  • Onion
  • Potatoes
  • Carrots
  • Fresh or frozen green beans
  • Fresh or frozen peas
  • Garlic
  • Fresh herbs like rosemary, thyme and sage
  • Butter
  • Flour
  • Chicken broth
  • Milk or half and half
  • Salt and pepper

chicken pot pie filling in a pot, and pie crust dough
rolling out pie crust dough, and pot pie filling in pie dish
rolling pie crust over pot pie filling, and brushing with egg wash

How to make chicken pot pie

  1. Have pie crust ready. You can use a store-bought crust, but I highly recommend making your own! Here’s my foolproof recipe. I like to keep prepped pie crust in the freezer just for recipes like this.
  2. Cook onions and garlic, make sauce. Cook onions and garlic in butter, then whisk in flour to form a thick paste. Add chicken stock while whisking, followed by milk or half and half.
  3. Add chicken and remaining vegetables. Add potatoes and carrots and bring to a boil, stirring often. Then add chicken, green beans, peas and herbs. Taste and adjust seasoning as needed.
  4. Transfer to a pie dish and top with crust. Carefully dump mixture into 9×2-inch pie dish. (If you’re using a smaller pie dish, you’ll have some leftover filling). Roll out pie crust to a rough 10 or 11-inch circle then transfer to the top of your pie dish. Fold edges over and crimp as desired. Brush with an egg wash of whisked egg and water, and cut slits into the top for vents.
  5. Bake. Place prepared pot pie on a sheet pan to catch any drips and bake at 400°F for 45-55 minutes until crust is golden and filling is bubbling on the sides or through the vents.

baked chicken pot pie

Chicken pot pie tips

  • You can use rotisserie chicken, store-bought shredded chicken, or even canned chicken breast. You can also make your own bulk shredded chicken on the stovetop, slow cooker or instant pot.
  • Chicken pot pie is a great make-ahead dish. You can freeze it baked and unbaked. Bake as directed from frozen, adding a few minutes to baking time, or warm a baked frozen pie in a 350°F oven for about 30 minutes. Baked chicken pot pie also can be stored in the fridge for up to 5 days and warmed in the oven the same way.
  • This recipe also works with turkey, and is a great way to use up turkey leftovers!
  • Other veggies can be used, such as corn, mushrooms, etc. Keep total vegetable amount to 2½-3 cups.

closeup of chicken pot pie slice on a plate

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chicken pot pie slice on a plate

Chicken Pot Pie

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Bake Time: 45 minutes
Total Time: 1 hour 5 minutes
The coziest chicken pot pie is made completely from scratch with a flaky pie crust, lots of veggies and chicken, and fresh herbs.
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Ingredients
 

  • 1 single pie crust
  • 3 tablespoons butter
  • ½ cup chopped onion (half of small onion)
  • 2 cloves garlic , minced
  • ¼ cup all-purpose flour
  • 1 cup chicken stock
  • ½ cup milk or half and half
  • 1 teaspoon salt , or to taste
  • ½ teaspoon ground pepper , or to taste
  • 1½ cup chopped potatoes (2 small potatoes)
  • ½ cup chopped carrots (1 small carrot)
  • ½ cup chopped green beans
  • ¼ cup fresh or frozen peas
  • 2 cups cooked shredded or chopped chicken
  • 2 teaspoons fresh herbs like rosemary, thyme and/or sage (or 1 teaspoon dried)

Instructions
 

  • Melt butter in a saucepan over medium heat. Add onions and cook onions for a few minutes until soft. Add garlic and cook 1 minute more.
  • Whisk in flour to form a thick paste. Add chicken stock gradually while whisking, followed by milk or half and half. Season with salt and pepper.
  • Add potatoes and carrots and bring to a boil, stirring often. Then add green beans, peas, chicken, and herbs. Taste and adjust seasoning as needed.
  • Carefully dump mixture into 9×2-inch pie dish. (If you’re using a smaller pie dish, you’ll have some leftover filling).
  • Roll out pie crust to a rough 10 or 11-inch circle then transfer to the top of your pie dish. Fold edges over and crimp if desired. Brush with an egg wash of whisked egg and water, and cut slits into the top for vents.
  • Place prepared pot pie on a sheet pan to catch any drips and bake at 400°F for 45-55 minutes until crust is golden and filling is bubbling on the sides or through the vents.
  • Let rest for about 10-15 minutes, then serve.

Notes

Note: Chicken pot pie is a great make-ahead dish. You can freeze it baked and unbaked. Bake as directed from frozen, adding a few minutes to baking time, or warm a baked frozen pie in a 350°F oven for about 30 minutes. Baked chicken pot pie also can be stored in the fridge for up to 5 days and warmed in the oven the same way.
Calories: 242kcal, Carbohydrates: 18g, Protein: 12g, Fat: 13g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 498mg, Potassium: 228mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1591IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 1mg
Cuisine: American
Course: Main Course
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.