Chicken/ Main Dish

Homemade Chicken Pot Pie

January 13, 2020 (Last Updated: November 15, 2020)

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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.

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.

What is a 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

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. 

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 purchased 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 1/2 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.

Other Comfort Foods

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

Chicken filling with peas and carrots with a flaky crust.

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

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

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie topped with a puff pastry crust.
5 from 18 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Main Course
Cuisine American
Servings 2 pot pies
Calories 335 kcal


  • 1 Tablespoon olive oil
  • 1 medium onion (diced)
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 2 cloves garlic (minced)
  • 4 Tablespoons butter
  • 1/2 cup flour
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon sherry wine (optional )
  • 1/4 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



  • In a large pot, heat olive oil. Add onions, carrots, and celery.  Saute over medium heat for about 5 minutes. Stir often.
  • Add garlic and continue cooking for another 2 minutes.  Remove from pan and set aside.
  • In 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, sherry, thyme. and 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.

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.

Egg Wash

  • Combine egg and water together in a bowl.
  • 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. 



  • 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


Calories: 335kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 7gCholesterol: 27mgSodium: 409mgPotassium: 206mgFiber: 2gSugar: 4gVitamin A: 2098IUVitamin C: 9mgCalcium: 57mgIron: 2mg
Keyword chicken, chicken pot pie, chicken pot pie with puff pastry crust
Tried this recipe?Leave a comment and let me know what you think.

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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  • Reply
    December 29, 2017 at 8:04 am

    Omgosh Kathy, this is one handsome chicken pot pie! Did I just say ‘handsome’? Yep…it IS!! wish I had this in front of me for breakfast right now b/c I would tear it up. Just YUM! Bookmarking this for later…thanks for sharing!

  • Reply
    Sarah Newman
    December 29, 2017 at 7:28 am

    My mom used to make chicken pot pie all the time growing up, it looked just like this! Nothing compares to something so hearty with a flaky crust… yum!

  • Reply
    Tina Snyder
    December 29, 2017 at 6:51 am

    5 stars
    We have been in skiing heaven too. I wouldn’t do 4 AM though, yikes! This piping hot dish would be fantastic after a day of skiing, and a nap;P

    • Reply
      December 29, 2017 at 6:54 am

      A nap is on my agenda too – after a full day of skiing! 🙂

  • Reply
    Agness of Run Agness Run
    November 27, 2017 at 8:40 am

    Yum! This is an awesome lunch recipe, Kathy! What kind of milk do you use for this recipe?

    • Reply
      November 28, 2017 at 5:45 am

      Hi Agness. I usually use low-fat milk (2%). You can use whatever you have on hand.

  • Reply
    Cathleen @ A Taste of Madness
    November 23, 2017 at 11:12 am

    5 stars
    This looks like the perfect post skiing meal. I love a good homemade chicken pot pie!`

    • Reply
      November 25, 2017 at 5:41 pm

      It is a hit in our house!

  • Reply
    November 20, 2017 at 9:43 am

    Wow, this looks so delicious, Kathy! I have never made homemade pot-pie, but you made it look pretty easy. Thanks so much and HAPPY THANKSGIVING!!

    • Reply
      November 21, 2017 at 5:37 am

      Happy Thanksgiving to you too!

  • Reply
    [email protected]
    November 20, 2017 at 9:33 am

    5 stars
    Chicken Pot Pie reminds me of my childhood! But I can tell you, it wasn’t made with homemade puff pastry….this looks incredible, Kathy!!

    • Reply
      November 21, 2017 at 5:37 am

      Thanks, Annie!

    • Reply
      November 25, 2017 at 5:46 pm

      There’s nothing better than food that reminds us of our childhood, but there’s nothing wrong with a little up date to those recipes! 🙂

  • Reply
    David @ Spiced
    November 20, 2017 at 5:24 am

    4am to be first in line!? Now that is dedication! I can’t believe you guys have already had 14″ of snow. We had a dusting overnight last night, and it was our first taste of the white stuff this year…and I can definitely say I’m not ready for it yet! But I can say that I am ready for some of this amazing chicken pot pie. This is the ultimate comfort food on a cold day, and I’m thinking we might make this one with leftover turkey this year…if there is any! 🙂

    • Reply
      November 21, 2017 at 5:36 am

      It’s early for us to get that much snow. The skiers are the only ones happy about the early snow!

  • Reply
    Fran @ G'day Souffle'
    November 19, 2017 at 6:29 pm

    Chicken Pot Pie is so comforting, especially after skiing all day. I find that the easiest thing to do is to buy a cooked rotisserie chicken from the supermarket and then add all the other ingredients to the pie.

    • Reply
      November 21, 2017 at 5:35 am

      That’s a great idea! Those rotisserie chickens are packed full of flavor!

  • Reply
    Mary Ann | The Beach House Kitchen
    November 19, 2017 at 3:52 pm

    I wish I had a fork and could grab some of this through my screen Kathy! Chicken pot pie is such a comforting dish. We just love it! Bet it’s fabulous with your homemade puff pastry!

    • Reply
      November 21, 2017 at 5:35 am

      It’s one of our favorites too!

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