Chicken pot pie is classic comfort food: tender chicken, vegetables and potatoes simmered in a rich, savory cream gravy, then baked beneath a flaky golden crust. This homemade version is made from scratch—no condensed soup required—and is easier to prepare than you might think.
This recipe transforms cooked chicken into a cozy, family-friendly dinner. The filling starts on the stovetop with butter, aromatics and potatoes, then is thickened with flour, milk and chicken broth to create a creamy gravy. Fold in the chicken and mixed vegetables, spoon the mixture into a pie plate, cover with crust and bake until the top is golden and the filling is bubbling.
Why You’ll Love This Chicken Pot Pie
- Quick to assemble when you use refrigerated pie crusts.
- The filling is made from scratch—no canned soup required—so the flavor is fresher and more satisfying.
- Use leftover cooked chicken, shredded rotisserie chicken or freshly cooked breasts or thighs.
- Frozen mixed vegetables keep prep simple while still delivering color and texture.
- Flexible crust options: one top crust for ease or a traditional two-crust pie.
Ingredients
Simple pantry ingredients create a comforting filling with familiar, homey flavors.
Needed for the filling and crust: butter; yellow onion; celery; small potato (Yukon Gold or russet); salt and black pepper; celery seed; fresh rosemary; poultry seasoning; garlic powder; chicken bouillon (paste, powder, or cube); all-purpose flour; milk; chicken broth; about 2 1/2 cups cooked chicken; 8 ounces frozen mixed vegetables; 1 or 2 refrigerated pie crusts; 1 egg and 1 tablespoon milk for egg wash.
Variations & Substitutions
- Chicken: Use diced cooked chicken breast, shredded thighs, or rotisserie chicken—about 2 1/2 cups.
- Crust: Refrigerated crusts are convenient; homemade crust, puff pastry or crescent dough also work.
- Top crust only: Skip a bottom crust and bake the filling in the pie plate with just a top crust for a lighter, quicker version.
- Vegetables: Use a frozen blend (peas, carrots, corn, green beans) or swap in fresh vegetables you prefer.
- Potatoes: Cut into small, even cubes so they cook through while sautéing with the aromatics.
How to Make Chicken Pot Pie
Below is an overview of the method; full ingredient amounts and step order are listed in the recipe section.
Cook the vegetables: Melt butter in a large skillet, then sauté the diced onion, celery and cubed potato until softened. Add salt, pepper and herbs to season.
Make the gravy: Sprinkle in flour and cook briefly. Slowly whisk in milk, then add chicken broth and simmer until the sauce thickens and the potatoes are tender.
Finish the filling: Stir in diced cooked chicken and frozen vegetables, warm through, then remove from heat and allow to cool slightly.
Assemble and bake: Spoon the filling into a prepared pie plate (with or without a bottom crust). Add the top crust, trim and crimp edges, cut slits for steam, brush with egg wash and bake at 375°F until golden and bubbling. Let rest 15–20 minutes before serving.
Tips for the Best Pot Pie
- Dice the potato into uniform small cubes so it becomes tender while sautéing.
- The filling should be creamy but not gummy before baking; it will thicken further in the oven and as it rests.
- Allow the baked pie to rest 15–20 minutes so the filling sets and is easier to slice and serve.
Storage & Reheating
- Refrigerate leftovers covered for 3–4 days.
- Reheat individual portions in the microwave; reheat a whole pie in a 350°F oven or air fryer for a crispier crust.
- Note that crusts, especially bottom crusts, will soften during refrigeration.
Recipe (Summary)
Prep about 25 minutes, bake 35–45 minutes, makes roughly 6 servings. Prep steps: dice onion and celery, cube potato, shred or dice cooked chicken, let refrigerated crusts sit so they unroll easily. Cook filling in a large skillet: sauté vegetables, season, stir in flour, gradually add milk and broth, simmer until thick and potatoes are tender. Stir in chicken and frozen vegetables, adjust seasoning, cool slightly. Assemble pie with crust(s), brush top with egg wash (egg + 1 Tbsp milk), cut vents, bake at 375°F until golden and bubbling, then rest 15–20 minutes before serving.
Nutrition (approx.)
Calories: 613 kcal; Carbohydrates: 48 g; Protein: 27 g; Fat: 35 g; Saturated Fat: 19 g; Sodium: 801 mg; Fiber: 4 g. Nutrition is an approximation and will vary by brands and portion sizes.
More Comfort Food Chicken Recipes
Slow Cooker Chicken and Noodles
Crockpot Chicken Enchilada Casserole
Creamy Chicken Gnocchi Soup
Cheesy Chicken Broccoli Rice Casserole
Slow Cooker Chicken and Gravy
If you try this chicken pot pie, please leave a comment and rating to share how it turned out.