Homemade Chicken Pot Pie

Homemade Chicken Pot Pie is classic comfort food. This pot pie is loaded with chicken and veggies, seasoned just right. Once you try this chicken pot pie recipe, you'll never go back to store-bought!

a whole, uncut chicken pot pie

There are certain dishes my kids associate with me, and this Homemade Chicken Pot Pie is one of them. In fact, it's in the top three most requested dishes in this family. 

Recipe for a hearty Chicken Pot Pie

I like this chicken pot pie recipe because it's not a wimpy pie. Most restaurant and grocery store pot pies are seriously lacking in chicken and vegetables. It's more like a canned chicken soup poured into a crust. So disappointing!

That is not what you'll get with this pot pie. It's absolutely packed with big chunks of chicken and vegetables. It's so good, you probably won't even have leftovers. Bake two.

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chicken pot pie closeup view

Tips for making a Homemade Chicken Pot Pie

- Shredded chicken. You can purchase chicken breasts and shred it yourself. It's simple enough. You could even use your Instant Pot to make the task easier. If you're in a real hurry, buy a rotisserie chicken and shred it.

- Sage to taste. My recipe lists a certain amount of sage in the ingredient list, but truth be known, I just eyeball it. As the chicken is cooking, I sprinkle my spices on until it looks good to me. You can do the same, but if you're not comfortable with that, just follow the ingredient list.

a slice of chicken pot pie on a dish

Can you freeze a Chicken Pot Pie?

Freezing a pot pie is a fantastic way to plan ahead, and it's easy!

To freeze an unbaked pot pie: assemble the pot pie in a pie pan, freeze it, then pop it out of the pie pan. Wrap it in aluminum foil, and then in freezer-quality plastic wrap. Freeze it for up to 3 months. To cook it, bake at 375 degrees for about 50 minutes.

To freeze a baked pot pie: Cook according to directions. Cook completely. Let the pie cool for at least 30 minutes. At this point, it's safe to chill in the refrigerator if needed. Then wrap according to the directions above. To reheat it, bake at 375 degrees for 35 minutes. (no need to thaw)

Homemade Chicken Pot Pie is classic comfort food. This pot pie is loaded with chicken and veggies, seasoned just right. Once you try this chicken pot pie recipe, you'll never go back to store-bought!

What do you serve with Chicken Pot Pie?

Like beef stew, chicken pot pie is packed with meat and vegetables, so it's a great stand-alone meal. If you want to serve something else, I'd keep it light. Perhaps some fruit, or a salad.

fork lifting a bite of pie from a slice

You might also like these recipes:
Tex Mex Cheesy Beef and Bean Skillet

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Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

Yield: 8
prep time: 15 Mcook time: 30 Mtotal time: 45 M
Homemade Chicken Pot Pie is classic comfort food. This pot pie is loaded with chicken and veggies, seasoned just right. Once you try this chicken pot pie recipe, you'll never go back to store-bought!


  • 3 cups shredded cooked chicken 
  • 4 Tbsp Butter
  • 1/2 cup Finely Diced Onion
  • 1/2 cup Finely Diced Carrot
  • 1/2 cup Finely Diced Celery
  • 1/4 cup Flour and 1/4 cup cold water
  • 3 cups chicken broth
  • 1 tsp dried sage
  • 3 sprigs fresh thyme
  • Salt And Pepper, to taste
  • 1/4 cup half-and-half or cream
  • 1 whole unbaked pie crust
  • 1 whole egg
  • 2 Tbsp Water


How to cook Homemade Chicken Pot Pie

  1. Preheat the oven to 375 F.
  2. Mix flour with 1/4 cup of cold water. Set aside.
  3. Melt the butter in a large pot over medium-high heat. Add onion, carrots, and celery. Stir until onions start are translucent - about 3 minutes.
  4. Stir in chicken. Add flour and water mixture. Stir until it's blended with chicken and vegetables. Cook for 1 minute. Add chicken broth and stir. When it starts to thicken, add sage, salt, pepper, and thyme.
  5. Add the half-and-half or cream. Stir until it thickens and bubbles up - about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Roll out the pie crust on a floured surface and line the bottom of a 9-inch pie pan. Pour chicken mixture into pan. Place second pie crust on top of dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut vents into center of dough.
  7. Mix together the egg with 2 tablespoons water and brush it over the surface of the crust. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and filling bubbles.
  8. NOTE: To prevent the crust from over-browning, cover it lightly with foil for the first 15 minutes of baking time.
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  1. My husband is pie obsessed and I needed to make a nice pie ASAP - have made this and it was so delish - he wants it again and again. It is absolutely delicious!

    1. Thanks Ramona! I love this pie recipe, too. It's my 16-year-old's most-requested dish.

  2. Not gonna lie... my childhood memories of Chicken Pot Pie are the little frozen deals that are super cheap. I have since learned to make my own and they are a game changer. This recipe looks great and like some delicious comfort food.

    1. Benjamin, SAME HERE! All the pot pies were the mini frozen kind. My kids had never really had pot pie at all until I started making this one. It's a family favorite!

  3. Your crust looks delicious! I love the look of the filling as well- thick and creamy and not watery. I would love to try this with leftover turkey!

  4. That would be a great use for leftover turkey! The crust is amazing. Believe it or not, my youngest took over the crusts when she was 10 years old (16 now). She's so good at it! I'm hoping to get the crust recipe up here soon.

  5. Hey Michelle, I am from the south where there is a lot of chicken pot pie! This was great. I added mushrooms and it was super easy and very tasty. I will add you to my board on Pinterest.

    1. That sounds so good! I'll have to try it!


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