If you’re craving comfort food, warm homemade chicken pot pie always hits the spot. This completely from-scratch recipe features a double buttery, flaky pie crust encasing tender chicken and vegetables in a rich and creamy sauce. Watch the video tutorial to see how it comes together!
I originally published this recipe in 2014 and have since added new photos and a video tutorial.
This is my very favorite chicken pot pie recipe. If you haven’t tried it in the past several years, I bet it will be your new favorite, too!
The reader-loved recipe uses my homemade pie crust (it’s not just for Thanksgiving pies, after all!) for a sturdy base on the bottom and a golden, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies in a creamy, rich white gravy that is full of flavor. It goes without saying that this double-crust chicken pot pie is the ultimate comfort food and one of my favorite fall dinner recipes.
One reader, Amy, commented: “This is the new celebration meal, favorite meal, go-to meal & just-because meal in my house. Everyone loves this!! I make it exactly as written. The crust is legendary and I’ve used it for all crust-requiring recipes. I’ve also passed this recipe to my friends, and equally glowing reviews from them. ★★★★★”
Here’s Why You’ll Love This Chicken Pot Pie:
- Satisfying, comforting all-in-one meal
- 100% homemade
- Gravy-like sauce is rich, creamy, and so flavorful
- Double the buttery, flaky pie crust for double the deliciousness
- Customizable—use your favorite meats and vegetables
- A wonderful make-ahead recipe
One reader, Emily, commented: “This is SO incredibly good. I followed the recipe to the T (including the pie crust recipe, which was my first time making pie crust ever) and it came out absolutely perfect. As always, your instructions are so clear and your recipe is perfect!… ★★★★★“
Start by Making the Pie Dough
Before you start on the filling, have your pie crust prepared, chilled, and ready to go. I love using this homemade pie crust, a dough made from both butter AND shortening to yield the flakiest, most tender crust. It needs to chill for at least 2 hours (and up to 5 days) before rolling out, so I always make it in advance. You could also use this all butter pie crust if you’d prefer a shortening-free option.
Grab These Ingredients for the Pot Pie Filling:
- Chicken: The recipe calls for uncooked boneless, skinless chicken breast, but you can absolutely make this with chicken thighs instead. You can also use pre-cooked chicken—see recipe Notes.
- Carrots & Celery: You’ll start by cooking these together with the chicken in a pot of boiling water, then drain.
- Butter, Onion, & Garlic: The aromatic flavor base for many sauces and soups, including creamy chicken noodle soup.
- Flour: Flour thickens the sauce.
- Seasonings: We’re flavoring this pot pie filling with salt, pepper, and thyme.
- Chicken Stock/Broth: Feel free to use vegetable broth/stock instead.
- Half-and-half: This is the magic ingredient for a rich, creamy sauce that coats the meat and vegetables in the pot pie filling.
- Frozen Peas: Here’s where you can mix things up and add the vegetables you love most or simply have on hand. I usually use frozen peas. No need to thaw or cook them, just add them directly into the pot pie. Add them at the end—if you cook them with the other vegetables and chicken, they’ll lose their vibrant green color and taste a little mushy.
These Step-by-Step Photos Will Help
Cook the chicken, carrots, and celery in a pot of boiling water, then drain. (See recipe Notes if using pre-cooked chicken.)
In a skillet or separate pan, cook down the onion and garlic in butter. Whisk in the flour, salt, pepper, and thyme. (Major flavor building is happening here!)
After the flour soaks up the moisture from the cooked vegetables, add the broth and half-and-half. Let everything simmer and thicken on the stove, stirring occasionally, until the sauce is a thick, gravy-like consistency.
Roll out the first half of pie dough into a 12-inch circle, and fit it into your pie dish.
Add the cooked chicken and veggies, followed by the frozen peas, and pour/spread the gravy on top.
Roll out the second half of pie dough into a 12-inch circle, and lay it over the filling. Seal and crimp or flute the pie crust edges, then slice a few small slits in the top crust, to allow steam to escape.
Don’t forget the egg wash! The egg wash is what gives the crust its golden, glistening sheen. Without it, your pot pie will look a little dull. To make it, simply whisk 1 egg with 1 Tablespoon of milk (I just use a fork to whisk). You can use a pastry brush to brush the top crust and edges.
Bake in a hot oven (425°F (218°C)) until golden brown. The pot pie doesn’t take too long, because the filling is already cooked; you’re really just baking the pie crust and letting the filling ingredients and flavors mingle together.
The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.
I have a trick for this! I add the filling ingredients including the chicken and vegetables first, and then pour the gravy on top. You’re not pouring the gravy directly on the bottom pie crust this way. The gravy seeps down slowly as the pot pie bakes, which gives the bottom crust some time to crisp up. Additionally, I recommend using a glass or metal pie dish for the best crust. Pies cooked at such a high temperature can bake unevenly in ceramic pie dishes.
Yes, absolutely. Skip adding the bottom pie dough to the pie dish and when the gravy is done and comes off heat, mix it with the chicken/carrot mixture, and then spoon into ungreased pie dish. I recommend lowering the oven temperature to 375°F (191°C) because there is just 1 crust to bake. Bake time is 35–40 minutes or until the top of the crust is golden brown. See my turkey pot pie recipe instructions—that recipe uses just 1 top crust.
Chicken Pot Pie Variations
- Pie Crust: I love using my homemade pie crust recipe for today’s chicken pot pie. Using a combination of butter and shortening yields the flakiest, most tender and buttery crust. For a pie crust made without shortening, try my all butter pie crust. Store-bought pie crust or even puff pastry also work!
- Meats: Turkey works wonderfully instead of chicken. If using pre-cooked meat, you can skip the boiling step, and cook the carrots and celery with the butter and onion. See recipe Note.
- Vegetables: Try adding corn when you add the peas. Feel free to add 1 diced Yukon gold potato; cook until soft with the onion. You can also throw in a cup of sliced mushrooms or chopped zucchini—add them when you cook the onion. I wouldn’t add ALL of these veggies, though, as there isn’t enough gravy for it all. Stick to 2 cups of veggies + 1 potato or less. (Onion doesn’t count.)
- Seasonings: Taste and season this pot pie however you like! Try adding fresh chopped parsley, rosemary, or sage. As long as there is thyme, salt, and pepper, the extra seasoning in the pot pie is up to you.
Craving a biscuit variation? This biscuit vegetable pot pie isn’t your typical classic pot pie recipe, but it’s quicker and easier.
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Double Crust Chicken Pot Pie
- Prep Time: 2 hours, 50 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours, 25 minutes
- Yield: serves 8
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This double crust chicken pot pie is perfect when you’re looking for cold weather comfort food. Check out the step-by-step photos above, as well as my Notes at the end of this recipe.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 1 pound (450g) skinless boneless chicken breast or thighs, cubed
- 1 cup (about 130g) sliced carrots (about 2 carrots)
- 1/2 cup (about 40g) sliced celery
- 1/3 cup (5 Tbsp; 71g) unsalted butter
- 1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
- 1 teaspoon minced garlic
- 1/3 cup (41g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)
- 2/3 cup (160ml) half-and-half*
- 1 cup (125g) frozen peas
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: sprigs of fresh thyme for garnish
Instructions
- The crust: Prepare either pie crust recipe through step 5, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you’ll be using both crusts.
- In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
- In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
- Preheat oven to 425°F (218°C).
- After the pie dough has chilled: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.
- Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
- Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
- Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.)
- Remove from the oven and cool for at least 10 minutes before serving. Makes amazing leftovers—the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2–3 months. Allow to thaw overnight in the refrigerator and bake as directed (if unbaked); or (if baked before frozen) bake, covered with foil, at 375°F (191°C), until warmed through.
- Special Tools (affiliate links): Whisk | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pie Crust Shield
- Pie Crust: Two 9-inch refrigerated or frozen (and then thawed) store-bought pie crusts are just fine instead of homemade.
- Can I skip the bottom pie crust? Yes, absolutely. Skip adding the bottom pie dough to the pie dish and when the gravy is done and comes off heat, mix it with the chicken/carrot mixture, and then spoon into ungreased pie dish. I recommend lowering the oven temperature to 375°F (191°C) because there is just 1 crust to bake. Bake time is 35–40 minutes or until the top of the crust is golden brown. See my turkey pot pie recipe instructions if you’d like.
- Can I use a puff pastry topping instead? You can use thawed store-bought puff pastry instead of a top pie crust (keep the bottom pie crust or skip it). However, keep in mind that the underside of the dough (that touches the filling) usually ends up tasting soggy.
- Can I use a biscuit topping instead? Biscuits are a great alternative to pie crust for a pot pie. You can skip the bottom pie crust and use the biscuit topping from this biscuit vegetable pot pie.
- Half-and-half: You can use half heavy cream and half whole milk instead, or use all whole milk. I wouldn’t use lower-fat milks; the gravy will be too thin.
- Filling Variations: This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use pre-cooked meat. Simply skip the boiling step and cook the carrots and celery with the onion and butter. Try adding some corn (frozen or fresh) when you add the peas. Feel free to add 1 diced Yukon gold potato. Cook the diced potato with the onion and butter, until fork-tender. Mushrooms or chopped zucchini are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn’t add ALL of these veggies, though, as there isn’t enough gravy for it all. I don’t recommend using more than 2 cups of veggies + 1 potato. (Onion doesn’t count!)
- Herbs: Feel free to add fresh chopped parsley, rosemary, or sage; or try adding a pinch of celery seed. As long as there’s thyme, salt, and pepper, the extra seasoning in the pot pie is up to you. Taste and season how you like.
Can I use butter milk instead of half & half or whipping cream?
Hi Deb, that should work for a slightly tangier taste. Enjoy!
I loved this recipie! It was my first time making pot pie but it was so good! I made a few changes like using veggie broth bc halal options are limited, and added in ginger and red chilli for some depth. Easily a crowd favourite!
So you never Saud how much ingredients to make the pie crust .Just alot of talk
Hi Wanda, we link to our homemade pie crust and all butter pie crust in the recipe card. You can use the “jump to recipe” button at the top of the page to get there.
A delicious pie! I added a pinch of rosemary. I didn’t have time to make pie crust so I used store bought puff pastry. I saw the notes about it being soggy so I cooked the base 10 minutes before filling. I am not sure if it’s because I refrigerated it or because I used puff pastry but I found it needed about 45 minutes in the oven for the top to fully bake.
Can I make this with a double crust? If so, what different instructions would I need?
Hi Donna, are you hoping to use two crusts on the bottom, instead of just the one on top and one on bottom? We haven’t tested it this way, but the bake time will likely be longer to make sure the crust on the bottom completely bakes through. Let us know what you try.
A fantastic pot pie, I used your all-butter pie crust recipe and added some fresh sweet corn to the mix, a small splash of sherry after sauteeing the onions and garlic, and a small squeeze of lemon juice after the gravy was finished cooking. Wonderful, and the best crust I’ve ever made.
You have been my go to website lately and I (my family) have never been disappointed thank you
I made this last night and it is so good!! My husband is not a lover of pie crust, but he admitted he loves this recipe and he is now a convert to Sally’s Pie Crust recipe!!
This is by far the BEST pot pie ever!!
I’m not usually one to review recipes but I feel obligated to. I made this by request for my boyfriend for his birthday meal. I didn’t use the crust recipe- I used a vodka crust but I made the filling. I just gotta say WOW! My boyfriend and his friends have been hyping me up for days. It’s now been a week and they’re still talking about the pie. One said it was better than the one he grew up loving. No need to keep searching- THIS is the recipe!
I made this recipe today for lunch with you pie crust recipe as well. My family loved it
⭐️⭐️⭐️⭐️⭐️
Can I use a rotisserie chicken cut up and then add to the cooked vegetables?
Hi Alice, absolutely.
I ama a widow and so is my brother, both in late 70;s, he lives with me. I made this for us last week with the intention of us eating about half one night the rest of it two nights later. Didn’t work out that way. He couldn’t wait two nights, so we ate the rest the nest night. And I have the chicken boiling right how to make one tonight. One difference. Instead of using the carrots, celery, etc, I steam two cups of frozen mixed vegetables and that works out well. Love this recipe.
My favourite recipe ever! I’ve made it so many times with rave reviews from friends and family. Freezing unbaked pies for the first time for when my first baby arrives!! … Only concern is, will the crust get soggy as it thaws overnight in the fridge?
Hi Kate, this hasn’t been an issue for us, as long as the filling isn’t too wet. So glad you love this recipe!
I always brush the inside bottom crust with egg to prevent any sogginess. Works beautifully every time.
Best pie crust recipe I’ve used so far. Always used shop bought puff pastry and found it gave me such indigestion! Had 2 servings and no indigestion!
I’ve finally found the chicken pot pie recipe that is exactly the filling I want. I’m 76 so I’ve been looking a long time. I thought boiling the veg with the chicken for 10 min was unusual but it turns out great and I added a large leek as they give such great flavor. Also, I added 1/4 block of cream cheese to the filling and it is wonderful. Give it a try. Thanks Sally’s Baking Recipes for this amazing pot pie recipe. I’m injured so have trouble making the crust. Instead, I tried puff pastry, purchased pie crust, and Grands Frozen Buttermilk Biscuits. The puff pastry is okay but my very fav is to serve this filling on top of golden brown crispy biscuits – the Grands frozen ones are just as good as homemade (almost) so it’s quick and easy for those who need the help.
How can I make this in individual tins?
Hi Sharon, you can make mini pot pies with this recipe. Baking time will depend on the exact size of your mini pot pies. Baking temperature will be the same.
Me: How was it?
Husband: The best pot pie I’ve ever had in my life. It was awesome.
He’s allergic to peas, so subbed that with corn. Then added a cup of mushrooms. Everything else was as per recipe.
This recipe was delicious. It was my first pot pie from scratch. I have a question about the gravy. Mine was thick but looked like your photos. However it just sat on top and didn’t seep down into the filling during baking. I’m curious if mixing the gravy with the chicken and vegetables would work better than pouring it on top? What are your thoughts?
Hi Elizabeth! It may have been a little too thick if it didn’t mix into the filling – a lower temperature on the stove or a little less cook time would help next time. If it does seem too thick, you can certainly mix it in with the filling, but the bottom may not get as crisp.
I had never made a chicken pot pie before and this turned out better than I imagined! The trick is to make sure your sauce really thickens before you add it to the chicken. It will almost make it look like you have too much chicken for your sauce, but not to worry. I also blind baked my crust for 13 mins before adding the filling, ensuring a perfect non-soggy bottom.
Just made this and it was delicious. You had easy to follow directions and my family said this recipe was a keeper. Thanks
I made the chicken pot pie. 1) the pie crust came out light & crispy. 2) I made it with plant based chicken. It was delicious. So glad to have a good pie crust recipe. I made your soft sugar cookies for Valentine & St Patrick days. So yummy. Thank you
This is hands down the best chicken pot pie we have ever had! I used a homemade crust and homemade bone broth, which just added to it. Love how the filling doesn’t go everywhere when you but I to it. That thick gravy is amazing. Can’t recommend it enough!
I’m 76 yr old but still love to cook. This is the VERY BEST chicken pot pie I’ve ever eaten in all my 76 years. I’ve made many but none as good as this. I added one thing – a 1/4 block of Cream Cheese. I think it was the “cherry on top” for this great recipe. I simply sliced it thin and stirred it into the filling after it was done. I ate this filling in pie crust, puff pastry, and on top of Grands Frozen Biscuits. I baked the biscuits extra golden and crunchy and split and buttered them then spooned the pie filling on top. That was my fav and the most delicious pot pie every. I love good pie crust but physically, it’s difficult at my age and health. I also live alone so I froze some of the filling and it freezes great in individual baggies with one serving. That’s why I tried so many pastries. I can’t wait to make this again and keep some in my freezer with the biscuits. I could eat it every night! Thanks so very much for this recipe.
Can this be made with gluten free ingredients
We haven’t tested a gluten free version, but let us know if you do.
It turned out wonderful! Thanks for the recipe. Your pie dough was soooo good in this.
Came out great! So rarely does it actually look like picture and this time it did! Thank you! PS. Used your flaky crust recipe too = Yum!
This was fabulous! The filling recipe was great. Like others, I tweaked it a bit based on what I had on hand but the ratios and flavor were perfection. I used the all butter crust recipe. It was the BEST crust recipe I’ve ever used. I will be making this one again and again.
Is there a dairy free alternative to the half and half?
Hi Travis, you could use a dairy free milk, but the mixture will be less rich and thick. We don’t recommend it.
“Mama u nailed it” was my kids comment. I used store bought pie crust and tender flake for the top. Followed the filling recipe with lots of thyme. Yummy
We love this recipe so much! One thing I do different is that when making my broth, I use brewed coffee instead of water. I do this for any of my gravies. It was recommended by a chef I met while working at the grocery store. This may have been answered already but, can you make these into mini chicken potpies? If so, what would the temp and time be?
Hi Dani, yes, you can make mini pot pies. Baking time will depend on the exact size of your mini pot pies. Baking temperature will be the same. So glad you enjoyed this recipe!