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.
Great recipe, turned out wonderfully. Two questions…Does the gravy thicken as the pot pie cooks? I usually make sure my roux and gravy a fully cooked before adding it to everything, so I wouldn’t expect it to get thicker. Next – should the filling be cool before adding to crust? This is what I do for fruit pies or any pie with a cooked filling. Thanks a bunch.
Hi Biz, the filling will be quite thick from cooking on the stovetop, before cooking in the pie. The filling will cool slightly while you’re preparing the crust, but it doesn’t need to be completely cool before adding to the crust. Hope you enjoy this one!
I am using precooked rotisserie chicken so will be adding the carrots and celery to the onion and butter. Just to be clear, this means all of those veggies are now a part of my gravy?? So I’ll put the chicken on the bottom crust, add the frozen peas, then pour the gravy on top of that which includes the carrots and celery?
Hi Amy, that’s correct. Enjoy!
Great recipe. I make it in a springform pan, and then plate it for a fancy presentation. Needs 1.5 times the recipe. Or, in a lasagna pan for larger servings – easier for potlucks – which requires doubling tge recipe.
This was the best ever chicken pot pie!! I used leftover roast chicken and made my own stock from the bones. My husband said this was the best pie he’d eaten. This is definitely a keeper recipe. Thanks.
Hi
Can I double this recipe by doubling all the ingredients?
Hi Sangeetha, we don’t recommend doubling the crust recipe, but rather making 2 separate batches (for 4 total crusts). You can double the filling, but the cooking times may be a bit longer.
This pot pie is pretty tasty, I made the dough from scratch using the link in the recipe to Sally’s flakey dough. The Mr. Loved this pie too, he already requested I make it again, along with my family requesting one now and one to freeze for thanksgiving. You should start adding warnings in your recipes they’re so good
Super easy, added potatoes and corn as well as the peas and carrots called for. Made 2 smaller casseroles for my 92 year old father in law. Will definitely make again.
I made this recipe yesterday. It is just as delicious as it looks in Sally’s photos. Easy. Crust was nice and flakey and I’ll use the crust recipe from now on when I make pies. Don’t hesitate to make this recipe. You won’t be disappointed.
Loved it. Outstanding recipe. Thank you
I put the whole puppy together, but I want to bake it tomorrow. Is that OK?
Hi Mary, we fear the crust will get to soggy in that amount of time. We’d recommend baking it off today then reheating tomorrow.
Unfortunately there was too much thyme for our liking. The pie crust was great, but the thyme was overwhelming.
This is the first recipe on this website (that I love very very much!) that didn’t work for me. The sauce didn’t drip down over the filling at all, it stayed at the top in a big sticky layer. Next time, I’ll cook the filling less and most importantly, mix the veggies and chicken into the sauce before putting in the pie. Other than that, the flavor is amazing. I boiled a whole chicken, then cooked the vegetables in the broth. I used some of the broth in the recipe but I have some left over for soup tomorrow. A small chicken gave about the same about of meat as what was called for in the recipe.
Hi Kelsey, glad you enjoyed this recipe overall. The thickness of the sauce will definitely depend on cooking time and the heat of your stove – a shorter cook time will be a good solution for your too thick sauce. Thank you for making this recipe and reporting back!
Unreal tasty. I had intended to freeze smaller versions of this but we ate every bite instead!
Great butter crust and luscious filling
This was so good my family fought over the leftovers! It came out perfect. I did add some Trader Joe’s Thanksgiving seasoning in the gravy.
The best savoury pie ever. And we eat a lot of pies in New Zealand! I used the all butter pie crust recipe and love that the chicken and some vege are boiled together. Makes it easier and quicker to make this.
My husband and I absolutely love this recipe!
I was wondering if there was any suggestions for making it in the slow cooker without the pot pie form but keeping the same flavor profile?
Hi Brittany, we haven’t tested it in the slow cooker, but let us know if you do!
I made this this for dinner tonight, and it is absolutely incredible!! I made the pie crust the day before and added a bit more of the seasonings. Everyone loved it!
I made this recipe last night for dinner. I used the all butter crust recipe bc I did not have shortening for the other recipe (made the night before). I also omitted the thyme (don’t love the flavor) and it came out perfectly!!! The ONLY thing I would do differently is use a 10″ pie plate. with all of the ingredients the 9″ was very close (though none spilled out).
My husband and I both loved this chicken pot pie recipe. It had all the right balance of flavours and texture. It made a large pie for two people so, next time I’ll make two pies and freeze one.
I made this tonight with your butter/crisco crust. Spectacular!
This was fun to make. I had to add more seasoning, but overall it was great
Two thumbs up, being from the Midwest using lard in pie dough is what we have grown up with, so to answer the question if lard would work absolutely(if you have a farm background lard was a part of processing pork and being frugal was mandatory). My question or thought is how will bacon drippings work for a savory pie crust!
Not Sally, but my two cents is use sparingly if at all. I am a huge fan of bacon drippings but the flavor could be very assertive, and the rich chicken flavor is the star of this dish. And, even if you freeze it, you may not get the texture you are looking for. Save your drippings for cornbread, scrambled eggs, greens, or beans.
Absolutely delicious! I also love your cookie recipes…always so good! Thank you 🙂
Absolutely delicious! I also love your cookie recipes…always so good! Thank you 🙂
Is there any way to make this dairy free for someone with a dairy allergy? Will soy milk make the gravy too thin? If so can I add something to thicken it?
Hi Alex, for the half-and-half, you can use nondairy milk—same amount. We would add a little more flour, just to make sure the gravy thickens nicely. You may have to cook it longer, too.
I made this with Costco rotisserie chicken & canned veggies (peas, corn, carrots & diced potatoes). I made the sauce/gravy too thick, so it didn’t melt down through to the veggies and chicken. I used your all-butter pie crust recipe. It browned up beautifully. Definitely a keeper recipe. My hubby loved it.
Recipe turned out perfect! I made this last night and my husband loved it. I omitted the celery because I didn’t have any and I used whole milk instead of half and half because that’s what I had in the fridge. Otherwise, followed the recipe to a T and it turned out perfect.
Can you leave out the half and half in this recipe if you didn’t have it? And onions?
Hi Trisha, you can use half heavy cream and half whole milk instead, or use all whole milk. I wouldn’t use lower-fat milks or leave it out entirely; the gravy will be too thin. Onions add a lot of flavor, but you can omit them if that’s your preference.
I did individual 5” pies, there was enough filling for 8 pies.
I baked at the same temperature the recipe called for, about 35 minutes.
They look fantastic! I can’t wait to try one, too hot right now!
I’m going to freeze some baked and some unbaked.
I make individual meat pies using other recipes and I always need at least 2 recipes for the double crust pastry. Did you need more than the above noted one? Did you do bottoms and tops? For my other pies: I freeze them unbaked and I bake straight from frozen at 400°F for about an hour, check at 50 minutes.
The pie dough recipe I use makes about 1200g of dough, it is probably more like 1 1/2 recipes. I do double crust.
Any tips on making individual 5” pies?
Hi Michelle, you can certainly make smaller pies, but we’re unsure of the exact amount of ingredients per pie and the best bake time. Hope you enjoy them!