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Home » Main Dish

Published: Jan 13, 2020 · Modified: Nov 15, 2020 by Kathy

Homemade Chicken Pot Pie

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Chicken filling with peas and carrots with a flaky crust.

Homemade Chicken Pot Pie with a Puff Pastry Crust. This classic comfort food is filled with chunks of chicken, carrots, celery and peas in a creamy sauce.

Easily made with store-bought puff pastry or make your own homemade pie crust. 

A serving of chicken pot pie on a small white plate.

Tasty chicken pot pie

This homemade chicken pot pie is perfect comfort food. This dish is hearty enough to satisfy your hungriest eaters. Add a salad and some crusty bread and you've got a complete meal. 

A serving of chicken pot pie with chunks of chicken, carrots and peas topped with a flaky crust.

This time of year I crave comfort foods and this is a perfect comfort food dish. During these cold days of winter, I want something that's going to warm me up.

I feel like I get a double warmth when making this dish - once from the oven while it's baking and once again while eating.

A white pie dish filled with a savory filling and topped with a puff pastry crust.

Pot pie

A pot pie is a savory pie topped with a crust. My recipe has a creamy sauce so full of flavor you'll want to eat every last drop. This pot pie is a cross between a soup and a stew with a flaky crust. 

Chicken pot pie on a white dish with a glass of milk next to the dish.

Make the filling

  1. In a large pot, heat olive oil. Add onions, carrots, and celery. Sauté over medium heat for about 10 minutes until veggies are slightly soft. Add garlic and continue cooking for another 2 minutes. Scrape veggies into a bowl and set aside. 
  2. Using the same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes. Slowly add chicken broth while whisking. Heat  until mixture begins to thicken. Stir in milk, salt pepper, thyme and parsley. Simmer 3-5 minutes over low heat. 
  3. Add chicken, peas and cooked veggies.
  4. Stir until combined. Remove from heat and distribute equally between two lightly greased deep pie dishes.
Sauteed veggies in a large pan.
Butter and flour mixed together in a pan.
Frozen peas, chunks of chicken and veggies in a thick sauce.
Creamy chicken and veggie mixture in a pot.

Add the crust

  1. Roll out puff pastry. Place on top of mixture in pie dish.
  2. Fold edges under puff pastry.
  3. Crimp edges.
  4. Make slits in the top of the crust.
  5. Brush with egg wash.
  6. Place pies on a baking sheet and place in a preheated 400 degree oven. 
Puff pastry on top of of pie plate.
Folding puff pastry under.
Crimped pie uncooked pie crust.
Slices in the top of an uncooked pie crust.
A green pastry brush adding an egg wash to a pie crust.
An uncooked chicken pot pie in a large white pie plate.

Allow pies to cool 10  minutes before serving. The filling will be loose and serving in a bowl is a good idea. 

Type of crust

I topped this chicken pot pie with puff pastry. You can use my easy puff pastry recipe or purchase puff pastry. You could also use your favorite pie crust.

I made this in two deep dish pie plates, but you could also use a large rectangular baking dish if you prefer. This recipe can be halved once the filling is made and you can freeze half the filling for another day.

Tips for Making Ahead 

  • You can prepare filling ahead of time.
  • Cool and place in a covered container in fridge.
  • Remove about ½ an hour before baking.
  • Add crust and continue recipe as directed.

Tips for Freezing 

  • To freeze, make filling and cool.
  • Divide into two portions.
  • Place each portion in a freezer safe container and freeze.
  • To use, fully thaw filling and then continue recipe as directed.

More Comfort Foods

More delicious comfort foods that are perfect during the cold days of winter or whenever you want a delicious, nourishing meal.

  • Creamy Chicken Orzo
  • White Chicken Chili
  • Chicken, Broccoli and Rice Bake
  • Clam Chowder
  • Creamy Tomato Soup
  • Baked Chicken Pasta
  • Chicken and Rice Casserole

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my main dish recipes. 

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A serving of chicken pot pie on a small white plate.

Homemade Chicken Pot Pie

Kathy Berget
Homemade Chicken Pot Pie topped with a puff pastry crust.
4.99 from 70 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dinner, Main Course
Cuisine American
Servings 2 pot pies
Calories 335 kcal

Equipment

  • Deep Dish Pie Plate
  • Measuring Cups
  • Measuring Spoons
Prevent your screen from going dark

Ingredients
 
 

  • 1 Tablespoon olive oil
  • 1 medium onion (diced)
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 2 cloves garlic (minced)
  • 4 Tablespoons butter
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 ½ cups milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon sherry wine (optional )
  • ¼ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 4 cups cooked chicken (chopped)
  • 1 cup frozen peas
  • 2 puff pastry sheets

Egg Wash

  • 1 egg
  • 1 Tablespoon water

Instructions
 

Filling

  • In a large pot, heat olive oil. Add onions, carrots, and celery.  Saute over medium heat for about 5 minutes. Stir often.
    1 Tablespoon olive oil, 1 medium onion, 1 cup carrots, 1 cup celery
  • Add garlic and continue cooking for another 2 minutes.  Remove from pan and set aside.
    2 cloves garlic
  • In same pan, add butter and flour. Mix well together with a whisk. Cook over medium heat for 2 minutes.
    4 Tablespoons butter, ¼ cup flour
  • Slowly add chicken broth, while whisking. 
    2 cups chicken broth
  • Heat until mixture begins to thicken. 
  • Stir in milk, salt, pepper, sherry, thyme and parsley.
    1 ½ cups milk, ½ teaspoon salt, ½ teaspoon pepper, 1 Tablespoon sherry wine, ¼ teaspoon dried thyme, 1 teaspoon dried parsley
  • Let simmer for 3-5 minutes over low heat. Do not boil.
  • Stir in chicken and peas and cooked vegetable mixture. Remove from heat.
    4 cups cooked chicken, 1 cup frozen peas

Assemble Pie

  • Use two deep dish pie plates or one large rectangular baking dish. Spray dish lightly.  Add filling.  
  • Roll out puff pastry.  Place on top of mixture.  Seal pastry to edge of dish. Slice a few slits in the top of the pastry.
    2 puff pastry sheets

Egg Wash

  • Combine egg and water together in a bowl.
    1 egg, 1 Tablespoon water
  • Brush over top of puff pastry.
  • Bake pies in a preheated 400 degree oven for 35-45 minutes until mixture is bubbly and pastry is golden.
  • Let cool for 10 minutes before serving. 

Video

Notes

  • This recipe makes two large pot pies. You may halve the recipe to make just one pot pie. 
  • Mixture can be made ahead of time and stored in the refrigerator or freezer. 
  • Pie crust can be used in place of the puff pastry.
  • Turkey can be substituted for the chicken.
  • Each pie serves 6 people

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 335kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 7gCholesterol: 27mgSodium: 409mgPotassium: 206mgFiber: 2gSugar: 4gVitamin A: 2098IUVitamin C: 9mgCalcium: 57mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This recipe was originally posted in November of 2017. Several pictures have been added showing step by step directions and the recipe has had a few minor adjustments. 

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Reader Interactions

Comments

  1. Kris b says

    January 06, 2025 at 6:50 pm

    4 stars
    I made this recipe. However, I think part of the recipe is incorrect. When making the root it costs for 1/4 cup butter and 1/2 cup flour. It was way too much flour for the amount of butter and it ended up getting clumpy and flowery tasting. If I would make this again, I would use 1/4 cup butter and only 1/4 cup flour. The rest of it tasted good.

    Reply
    • Kathy says

      January 07, 2025 at 4:34 am

      Hi Kris,
      Thank you! You are correct! Usually a roux does have a 1:1 ratio. Thank you for bringing this to my attention.
      Kathy

      Reply
  2. Tammi Peters says

    June 23, 2024 at 4:01 pm

    5 stars
    Great recipe! I made for family in UK and they loved it so much today I’m making for family in US.

    Reply
    • Kathy says

      June 23, 2024 at 6:16 pm

      Thanks so much! 🙂

      Reply
  3. Heather says

    February 15, 2023 at 9:09 pm

    I love how you have the additions in a different color included in each step! I don't have to keep scrolling up and down.

    Reply
    • Kathy says

      February 16, 2023 at 4:17 am

      Thank you!

      Reply
  4. Stephanie says

    January 19, 2023 at 7:42 am

    How many cups of cooked chicken do I use?

    Reply
    • Kathy says

      January 19, 2023 at 8:19 am

      Hi Stephanie,
      You'll use 4 cups of cooked chicken.
      Enjoy,
      Kathy 🙂

      Reply
      • Stephanie says

        January 23, 2023 at 1:24 pm

        I am making this tomorrow. Does the 1x still make two pies or one?

      • Kathy says

        January 23, 2023 at 1:52 pm

        It makes 2 pies. Enjoy! 🙂

  5. Sue says

    December 06, 2021 at 4:02 am

    I love your recipe and make this all the time and do freeze 1/2 filling for another time. Would like to make ahead in the day and refrigerator to be ready for baking that evening. How will the puff pastry do?

    Reply
    • Kathy says

      December 06, 2021 at 5:18 am

      Hi Sue,
      Thanks so much! You should be fine making this in the morning and baking that evening. Don't add the egg wash until ready to bake and you may need to increase baking time since everything will be cold.
      Enjoy 🙂

      Reply
  6. Dawn says

    November 01, 2021 at 8:19 am

    5 stars
    No matter the time of year, I could always go for chicken pot pie! This looks so comforting and delicious, and I'm sure it'll warm ya up too! Yummy!!

    Reply
    • Kathy says

      November 01, 2021 at 8:21 am

      Yes!!! This is delicious anytime of the year, but I especially love it during the cold days of fall and winter!
      Enjoy 🙂

      Reply
  7. Angela says

    October 20, 2021 at 7:10 am

    5 stars
    This turned out great. Easy to make especially if you prep in advance (chop the chicken, measure the ingredients, etc.)

    A few of tips for anyone who wants to try:

    1) I used frozen veggies (included corn, carrots, green beans, edamame, etc. Just follow the instructions on the bag to thaw over stovetop)

    2) I made chicken broth using bouillon

    3) I like my chicken moist so I barely cooked my chicken. I tossed it over stove top until it was "white" on the outside--just took the raw color away--but still pink in the middle. It was less than 3 min. Worked fine in the pie!

    4) I used store bought puff pastry.

    Thanks for the recipe. Will definitely make it again. It was a hit with my husband and son. They ate almost the entire pie!

    Reply
    • Kathy says

      October 20, 2021 at 7:12 am

      Hi Angela,
      Thanks for the tips! 🙂
      Kathy

      Reply
    • Renee Schouten says

      October 23, 2021 at 6:21 pm

      Hi,

      I am a bit confused. I want to make just one pie. the recipe with 1 tbsp olive oil, 1 medium onion, 1 cup carrots and so on that is for making 1 pie?

      Renee

      Reply
      • Kathy says

        October 24, 2021 at 6:07 am

        Hi Renee,
        This recipe makes 2 pies.
        Kathy

      • Renee Schouten says

        October 24, 2021 at 12:53 pm

        Okay.

  8. Kari says

    April 15, 2021 at 5:37 am

    Hi, does the bottom pie crust get done or does it need baked before putting in the filling?

    Reply
    • Kathy says

      April 15, 2021 at 5:40 am

      Hi Kari,
      I don't use a bottom crust in this recipe - just a top crust.
      Enjoy!
      Kathy

      Reply
  9. Donna says

    February 17, 2021 at 6:44 pm

    5 stars
    This was so good, my husband and I loved it and are looking forward to making the second pie in the coming weeks! Thank you for sharing! Be well.

    Reply
    • Kathy says

      February 17, 2021 at 8:23 pm

      Donna,
      I'm so glad you both loved it! Nothing better than having a 2 for 1 dinner - one for tonight and the second in the freezer!
      Thank you,
      Kathy 🙂

      Reply
  10. Lori says

    February 08, 2021 at 4:23 pm

    5 stars
    This was so good! My family loved it! Will definitely make it again soon! Thank you!

    Reply
    • Kathy says

      February 08, 2021 at 5:39 pm

      Hi Lori,
      Thank you so much! It's definitely a regular meal at our house. So glad you enjoyed it!
      Kathy 🙂

      Reply
  11. Stacey says

    January 07, 2021 at 4:44 pm

    We have leftover Turkey- could you use this recipe and switch chicken out for turkey? If so, any changes to the recipe?

    Reply
    • Kathy says

      January 07, 2021 at 4:46 pm

      Hi Stacey,
      Turkey is perfect in this pot pie! We often make it with turkey after the holidays. No need to make any changes to the recipe.
      Enjoy!
      Kathy 🙂

      Reply
  12. Karen Egan says

    June 19, 2020 at 2:54 pm

    Great recipe, made it tonight for dinner. My husband who is not easy to please liked it so much he went back for more and mentioned how good this was at least three times!! So, Wow, this was a huge success. I loved the sauce and the seasonings were just right. Best pot pie I’ve ever made. So glad I made one to freeze!! Thank you , this gets 4 stars!!

    Reply
    • Kathy says

      June 19, 2020 at 3:01 pm

      Thanks so much! I'm glad you made an extra one for later! 🙂

      Reply
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4.99 from 70 votes (53 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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