Things just got delicious with this yummy chicken pot pie. Warming, hearty and comforting, it’s rich and creamy and will warm your soul!
Homemade Chicken Pie Recipe
When it comes to comfort food, you really can’t beat a chicken pot pie.
Made with chicken breast and lots of fresh veggies, the sauce is rich and creamy and every bite is super delicious.
Simple to make from scratch, it’s perfect for any ocassion.
Be sure to check out my Instant Pot chicken pot pie and chicken bacon pot pie too!
Why You’ll Love this Homemade Chicken Pot Pie Recipe:
- Make ahead: This is a great make ahead recipe and is freezer friendly too.
- Kid friendly: This is a great family friendly recipe. Chicken pot pie is always a popular dinner to serve!
- Easy: This is a simple recipe, there are a few steps but everything comes together easily.
How to make chicken pot pie
Be sure to see the recipe card below for full ingredients & instructions!
- Boil the chicken, carrots and celery and drain.
- Melt the butter in a skillet and cook the onions and garlic.
- Whisk in the flour and stir in the broth, bouillon cubes, half and half and thyme.
- Stir the chicken and veggies into the sauce.
- Pour the pie filling into the pie crust, cover and seal.
- Bake until golden brown.
Can you make it ahead of time?
This pie is a great make ahead recipe. Cook the filling and let cool completely to room temperature before filling the pie crust, topping and sealing.
Wrap it securely in plastic wrap and then aluminum foil and freeze for up to 3 months. The night before cooking, transfer the pot pie to the fridge to thaw before cooking.
Can you make this with chicken breast?
I prefer to use chicken breast in this pot pie recipe, but you can absolutely use thighs, or a mixture of both. The recipe remains the same.
What do you serve it with?
This chicken pot pie recipe is great to serve with all of your favorite veggie and potato sides. Try it with:
Recipe Tips and Notes
- Feel free to use store bought pie crust. Double check that the package contains two crusts – you’ll need them both. The night before, transfer the crust to the fridge to thaw overnight.
- Leftovers will keep well in the fridge for 3 to 4 days and can be reheated in the oven, covered with foil at 350F til heated through.
This chicken pot pie is such a classic recipe, you really can’t go wrong. It’s a perfect go to when you need a big helping of comfort!
More Easy Chicken Recipes
- Chicken Empanadas
- Chicken Hand Pies
- Chicken Shepherd’s Pie
- Bacon Chicken Chili
- Country Fried Chicken and Gravy
- Chicken Potato Salad
- Smothered Chicken
- Individual Chicken Pot Pies
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Pot Pie Recipe
Ingredients
- 1 double pie crust
- 1 pound chicken breast cubed
- 2 carrots chopped
- 2 stalks celery chopped
- 1/2 cup butter
- 1 onion diced
- 2 cloves garlic minced
- ½ cup all-purpose flour
- 2 cups chicken broth
- 2 chicken bouillon cubes
- 2/3 cup half and half
- 1 teaspoon minced fresh thyme
- 1 cup frozen peas
- 1/3 cup chopped parsley
- ½ teaspoon pepper
- 1 egg lightly beaten
Instructions
- Preheat the oven to 400 degrees.
- In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
- In a large skillet, melt the butter over medium heat. Add in the onions and sauté until translucent, about 5-7 minutes. Add in the garlic and cook for another 30 seconds.
- Whisk in the flour. Then stir in the chicken broth, bouillon cubes, half and half, and fresh thyme. Bring to a simmer, and cook until thickened and the bouillon cubes are dissolved, about 5 minutes.
- Stir in the cooked chicken and vegetables, frozen peas, parsley, and pepper. Remove from the heat.
- Carefully place the first pie crust in the bottom of a 9-inch pie plate. With one hand, gently lift the corners of the crust and use your other hand to nestle the crust into the corners of the pie plate.
- Pour the pot pie mixture into the crust.
- Cover with the second pie crust, trimming off any overhang. Fold the edges of the crust under and crimp between two fingers. Brush the crust with the beaten egg. Cut a few slits into the top crust. Bake for 35-40 minutes or until the top crust is golden. If the edges begin to get too brown, cover them with a pie crust shield or aluminum foil.
Notes
- Feel free to use store bought pie crust. Double check that the package contains two crusts – you’ll need them both. The night before, transfer the crust to the fridge to thaw overnight.
- Make ahead: Cook the filling and let cool completely to room temperature. Fit the bottom crust into the pie plate and spoon in the filling. Top with the second crust, and crimp the edges. Wrap securely in plastic wrap and then aluminum foil. Freeze for up to 3 months. The night before cooking, transfer the pot pie to the fridge to thaw. Proceed with baking instructions the next evening.
- Leftovers will keep well in the fridge for 3 to 4 days and can be reheated in the oven, covered with foil at 350F til heated through.
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