There’s nothing quite like a homemade chicken pot pie fresh from the oven … this is my idea of comfort food! The flaky, golden crust gives way to a creamy, savory filling loaded with tender chicken and vegetables. It’s SO good! This classic and cozy dish is perfect for family dinners, and while it looks impressive, it’s actually straightforward to make. My secret to success is keeping your pie dough cold and creating a rich, flavorful sauce that brings everything together.
My chicken pot pie recipe makes six servings and takes just about an hour from start to finish. I whipped this up a few days ago when we needed something hearty and comforting on the farm, and it truly hit the spot. The best part? The leftovers were just as good, if not better, reheated over the next few days. This chicken pot pie has become a cherished favorite here on our farm, and I think it’ll make it to your recipe box, too!
Why You’ll Love My Chicken Pot Pie
- Great for leftovers – you can just use up cooked chicken or a rotisserie chicken instead of cook the chicken from scratch
- No canned soup – the easy sauce is made without condensed cream soup, so you know the ingredients are good
- Prep ahead and freeze – you can put the unbaked pie in the freezer for a wholesome, easy meal later on
thank you for the lovely chicken pot pie recipe from your wonderful Maker Farm video which I truly enjoyed. I made it and it was delish.
— Isabel
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Homemade Chicken Pot Pie
A homemade chicken pot pie fresh from the oven is the best comfort food! This easy recipe isn't just a meal; it's a warm hug on a plate, a true comfort during the colder months.
Serving Size 6
Equipment
- 1 pie dish I used a 9" ceramic pie dish
Ingredients
- 2 pie crusts homemade or storebought, chilled keep chilled until ready to go in the oven
- 1/3 cup butter salted or unsalted
- 1/3 cup onions, chopped
- 1 pound chicken breast cut into cubes
- 1/2 cup celery, sliced
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/2 tsp garlic powder
- 1/2 cup milk I used 2% because that's what we keep on hand
- 1 3/4 cup chicken broth or stock
- 2 cups chopped vegetables, frozen or fresh I used peas, carrots, and corn
Instructions
- Step 1: Get Ready to BakePreheat your oven to 425°F. While the oven is warming up, grab your chilled pie dough. I roll out two circles, each about 1/4 inch thick. One circle gets pressed into my 9-inch pie plate. The second circle stays flat. Both go right back into the refrigerator to stay cold.2 pie crusts homemade or storebought, chilled
- Step 2: Cook the ChickenPlace the chicken breasts in a large skillet, sprinkle with salt and pepper, and cover with water, then cook them over medium heat until they're just cooked through. Once done, take the chicken out and let it rest for a few minutes before chopping it into bite-sized pieces. Empty the water from the skillet and give it a quick wipe if needed.1/3 cup butter, 1/3 cup onions, chopped
- Step 3: Make the SauceMelt the butter in that same skillet over medium heat. Toss in the chopped onions and sauté them for a couple of minutes until they start to soften. Then stir in the flour, salt, black pepper, thyme, rosemary, and garlic powder, stirring constantly to create a lovely sauce. Gradually add the milk and chicken broth, continuing to stir until the sauce becomes wonderfully thick. This usually takes several minutes of gentle stirring.
- Step 4: Combine and FillOnce the sauce is perfect, stir in the chopped chicken and vegetables, making sure everything is well combined. Take the skillet off the heat right away to prevent any overcooking. Retrieve the prepared pie crust from the refrigerator and scoop the chicken and vegetable mixture into it, spreading it evenly.
- Step 5: Top and SealPlace the second pie crust right over the filling. Seal the edges by pressing them together with your fingers or give them a pretty crimp with a fork. Cut several slits into the top crust – this lets the steam escape during baking.
- Step 6: Bake to Golden PerfectionPut your pie into the preheated 425°F oven for 30-40 minutes, or until the crust is golden brown. I don't usually worry about the edges getting too brown, but if you're concerned, you can always put strips of aluminum foil around the edges during the last 15-20 minutes of baking.
- Step 7: A Moment of PatienceLet your chicken pot pie stand for about 10 minutes before slicing. This allows the filling to set a bit, making it much easier to cut and serve those perfect, comforting slices.
Nutrition
Calories: 271kcal | Carbohydrates: 17g | Protein: 21g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 428mg | Potassium: 548mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3494IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 1mg
Notes
Keep That Dough Cold: This is my golden rule for a flaky, tender crust! Whether you’re using store-bought or homemade pie dough, keeping it cold until it goes into the oven is key. The cold butter creates wonderful steam pockets as it melts during baking, giving you that incredible texture and shape.
Freezing for Later: If you want to freeze your chicken pot pie for a future meal, always freeze it BEFORE you bake it, not afterward. When you’re ready to enjoy it, you can bake it directly from frozen – just add an extra 15-20 minutes to the baking time. It’s a lifesaver on busy farm days!
Don’t Skip the Resting Time: I know, when you’re hungry, those 10 minutes can feel like an eternity, but trust me, letting the pie rest after baking truly makes a difference in how cleanly it slices and how all those delicious flavors meld together.
I love this and can’t wait to make it again.