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Homemade chicken pot pie encases a rich and creamy filling in a flaky pie shell. Use your family’s favorite vegetables in the filling to make this recipe your own.

Slice of chicken pot pie next to a fork on a white plate.

This recipe is, quite simply, the best chicken pot pie that I have ever had. And I have eaten a lot of pot pie. I have also eaten a lot of THIS pot pie. 

Now, before I tell you about this pie, I will tell you that it is kind of a labor of love. In fact, for years this was one of those “company” recipes in our house – you know, the ones that only get made when someone fancy or special is coming over for dinner.

It was a recipe that my mom found in one of her Southern Living annual cookbooks and she tweaked over time.

Then somehow, just by going away to college, I was able to elevate myself to “company” status. Suddenly, I was able to sweet-talk Momma into making this every year before I went back to school and sometimes when I came home for Christmas break as well.

After Alex and I bought our house and Momma got sick, I became the pot-pie maker of the family. Now, it’s a recipe that I get to make for special people – whether they be guests or just beloved family.

Homemade chicken pot pie with two slices taken from the pie plate.

Why This is the Best Chicken Pot Pie

Even though this homemade chicken pot pie might take a little bit of work, it is well worth it. Especially when you simply need a plate of the ultimate comfort food.

And boy is it ever the ultimate comfort food – thick, creamy filling chock-a-block full of chicken and vegetables, encased in a beautiful, flaky, thick crust. Perfection in a pie pan, that is.

The filling is incredible and totally adaptable based on your family’s favorite veggies. I’ll give you some suggestions of what we love, but feel free to use whatever your family likes best.

Fork cutting a bite from a slice of chicken pot pie on a white plate.

But the crust is really where this homemade pot pie shines. 

I love pot pies with puff pastry or biscuit crusts, but for me, nothing supersedes a pie crust.

With this recipe, you get a beautiful crust on the top and the bottom of the pie. But if you’re not familiar with making homemade pie crust, don’t stress – this one is pretty simple to do. 

Homemade chicken pot pie rest on a wooden trivet.

How to Make Homemade Chicken Pot Pie

Ok, are you ready to chat about making this chicken pot pie? I promise it’s totally doable, even for a beginner cook. You’ve got this. 

Ingredients you’ll need

If you’ve made pie crust before, the pastry ingredients will look pretty familiar to you. You will need:

  • 3 cups flour
  • 1 teaspoon fine sea salt
  • 1 cup shortening
  • 1 large egg, beaten
  • 1/4 cup plus 1 tablespoon ice water
  • 1 tablespoon vinegar

Gasp! I know, I know. This pie crust uses shortening instead of butter.

But I promise, it’s still an incredibly flavorful and flaky crust; using shortening really will make the dough easier to work with, though.

The egg also helps bring this crust together and makes it easier to work with than a traditional all-butter pie crust. Consider this to be a good pie crust starter recipe.

homemade chicken pot pie ingredients arranged on a marble countertop.

For the chicken filling, you will need:

  • 1/3 cup salted butter
  • 4 cups assorted diced vegetables
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups half-and-half
  • 1 1/2 cups chopped cooked chicken or turkey
  • 1/2 teaspoon fine sea salt
  • ½ teaspoon black pepper

Remember how I said you could use any veggies you and your family like best?

Some of my family’s favorite vegetables to use in this recipe include potatoes of any variety, onions, carrots, broccoli, corn, peas, butternut squash, or green beans. 

I usually pick 3-4 veggies that are in season. You can also use frozen vegetables to make this a bit quicker.

We most often use rotisserie chicken in this recipe, but you can also use leftover roast turkey from Thanksgiving. 

We have even made a vegetarian version of this recipe for my cousin by omitting the chicken (add some more hearty veggies in its place) and using vegetable stock instead of chicken stock.

Making the pie crust

To get started, whisk the flour and salt together in a large bowl. Add the shortening and use a pastry blender to cut it into the dry ingredients until the mixture resembles coarse meal.

Shortening cut into flour with a pastry blender.

In a measuring cup or bowl, whisk together the egg, ice water, and vinegar. Drizzle this over the flour-and shortening mixture.

Now, use a fork to stir everything together just until the dry ingredients are moistened. It won’t look like dough yet, so don’t panic.

Turn the mixture out onto a floured surface and use your hands to bring it together into a ball. Cut the ball in half and put half of it in the refrigerator while you roll out the rest.

Roll the remaining half to ⅛-inch thickness and large enough to fit into a 9-inch deep-dish pie plate or a regular 10-inch pie plate. 

Gently lift the pastry into the pie plate and trim the edges. Place the pie plate into the refrigerator while you make the filling. 

Pie crust lining the bottom of a deep-dish pie plate.

Making the filling and assembling the pie

To make the filling, melt the butter in a large, high-sided skillet or dutch oven. 

Once the butter has melted, add the vegetables and saute until they are crisp-tender – aka, tender, but still with a bit of a bite to them.

Cooked mixed vegetables in a black skillet.

Depending on what vegetables you are using, I suggest adding longer-cooking veggies – such as onions, potatoes, and carrots – to the pan first. Let them cook for a few minutes before adding faster-cooking vegetables such as green beans or corn.

Once the vegetables are crisp-tender, add the flour and stir to coat.

Slowly add the chicken stock and the half-and-half and cook over medium heat, stirring constantly, until the mixture is thick and bubbly. This usually takes around 5 minutes.

Once thickened, add the chicken, salt, and pepper. Taste and add more salt or pepper as desired. Remove the filling from the heat.

Roll the second half of the pastry on a floured surface until it is large enough to cover the top of your pie plate. Spoon the filling into the pastry-lined pie plate and top with the rolled pastry.

Trim, seal, and flute the edges of the crust, then cut a few slits in the top to allow steam to escape.

Whisk together the egg wash and gently brush it over the top crust. This is optional, but gives the pie a really beautiful golden finish.

Bake the pie for 30 minutes, or until the crust is golden and the filling is bubbly. 

Let the pie rest for at least 5-10 minutes before slicing and serving.

Overhead view of baked chicken pot pie on a marble countertop.

Recipe FAQs

Because homemade chicken pot pie has both protein and veggies in one dish, we typically serve it alongside a salad. Massaged kale salad or strawberry spinach salad are both great options. 

During the summer we will often serve it with my great-grandmother’s pickled cucumbers.

So if you’re looking for an excuse to not make any extra side dishes, consider this your permission!  

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the pie in the microwave; the crust won’t be as crisp after reheating, but it’ll still make for a delicious lunch.

I usually make this recipe when I have time to assemble it just before it goes in the oven, but you can absolutely prep it ahead of time.

To make homemade chicken pot pie ahead of time, make the pastry and filling as written. Let the filling cool completely before adding it to the pie, then top with the top crust as directed. Skip the egg wash, though.

Cover loosely with plastic wrap and place the pie in the refrigerator for up to 8 hours.

When you’re ready to bake, let the pie sit at room temperature while the oven preheats. This will help prevent temperature shock to the pie plate going directly from the cold refrigerator to the hot oven. 

(If you’re worried about this, use a metal pie plate instead of a glass or ceramic pie plate.)

If desired, brush with the egg wash and bake as directed.

Yes! I have had several readers who have assembled this homemade chicken pot pie and frozen it to bake later. 

Assemble it per the make-ahead instructions above. When freezing, I highly recommend using a metal pie plate instead of a glass or ceramic one.

Once assembled, place the pie in the freezer for a few hours or until frozen through. Then wrap tightly with plastic wrap followed by a layer of foil, label, and freeze for up to a month.

If you want to bake the pie from frozen, remove the foil and plastic wrap. Cover the top loosely in foil and bake at 400℉ for 30 minutes. Remove the foil and continue baking for another 20-30 minutes, or until the crust is golden and the filling is bubbly.

Let the pot pie rest for at least 5-10 minutes before cutting and serving.

Half-and-half is a pretty common dairy product here in the United States and can be found by the milk and heavy cream. It is a mixture of half milk and half cream. 

If you can’t find half-and-half where you live, you can substitute the 1 ½ cups of half-and-half in the filling with ¾ cup whole milk and ¾ heavy cream.

White plate holding a slice of chicken pot pie on a marble surface.
Slice of chicken pot pie on a white plate.

Homemade Chicken Pot Pie

Homemade chicken pot pie encases a rich and creamy filling in a flaky pie shell. Use your family’s favorite vegetables in the filling to make this recipe your own.
4.67 from 6 votes
Print Pin Rate
Prep Time: 35 minutes
Cook Time: 30 minutes
Resting time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients 

For the pastry:

  • 3 cups flour
  • 1 teaspoon fine sea salt
  • 1 cup shortening
  • 1 large egg beaten
  • 5 tablespoons ice water
  • 1 tablespoon vinegar

For the Filling:

  • 1/3 cup salted butter
  • 4 cups assorted diced vegetables examples: potatoes – regular or sweet, onions, carrots, broccoli, corn, peas, butternut squash, green beans
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups half-and-half
  • 1 1/2 cups chopped cooked chicken or turkey
  • 1/2 teaspoon fine sea salt
  • ½ teaspoon black pepper

For the egg wash:

  • 1 large egg
  • 1 tablespoon milk

Instructions

  • Preheat oven to 400℉.

Make the pastry:

  • In a large bowl, whisk together the flour and salt. Add the shortening and use a pastry blender or two knives to cut it into the flour until the mixture resembles coarse meal.
  • Combine egg, water and vinegar in a small bowl; drizzle this mixture over the flour mixture and stir with a fork just until dry ingredients are moistened.
  • Turn the mixture out onto a lightly floured surface and use your hands to bring the pastry together into a ball. Divide in half; place half of the pastry in the refrigerator until it is time to use it.
  • Roll the other half of the pastry to ⅛-inch thickness and large enough to fit into a 9-inch deep dish pie plate or regular 10-inch pie plate. Gently place the rolled pastry into the pie plate and trim the edges. Place into the refrigerator until ready to use.

Make the filling and assemble:

  • Melt the butter in a large, high-sided skillet or dutch oven over medium-high heat. Add the vegetables and saute until they are crisp-tender. Depending on the vegetables you are using, I recommend adding hard vegetables – such as onions, potatoes, and carrots – first and allowing them to cook for a few minutes before adding faster-cooking vegetables such as peas or corn.
  • Sprinkle the flour over the vegetables and stir to coat until no dry flour remains.
  • Gradually add the chicken stock and half-and-half; cook over medium heat, stirring constantly, until thick and bubbly, about 5 minutes. Stir in the chicken, salt, and pepper. Taste, adjusting seasoning as needed, and remove from the heat.
  • Roll the remaining half of the pastry until large enough to cover the top of the pie plate. Carefully spoon the chicken filling into the pastry-lined pie plate and place the rolled top over the chicken filling.
  • Trim, seal, and flute the edges. Cut a few slits in the top crust to vent.
  • Whisk together the egg and milk and gently brush over the top crust.
  • Bake for 30 minutes or until the crust is golden and the filling is bubbly. Allow to stand for 5-10 minutes before slicing and serving.

Notes

If using any frozen vegetables, such as peas, in the filling, add them at the same time that you add the chicken. This will help prevent them from overcooking while the pie is in the oven.

Nutrition

Serving: 1slice | Calories: 668kcal | Carbohydrates: 56g | Protein: 15g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 4g | Cholesterol: 73mg | Sodium: 756mg | Potassium: 369mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5078IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 4mg

46 Comments

  1. This looks so good – your photography is very appealing! I made your pecan-raisin pie last night, it was a big success.

  2. I remember your mom’s Chicken pot pie so fondly. Your parents had me over for dinner one night and your mom even gave me a whole one to take home!!!!

    My partner Brian is vegetarian so I have modified the recipe using Quorn Brand chicken tenders, and no chicken, chicken broth. It was incredible!!!!!

    Thanks for sharing this recipe Stephanie.

  3. I can’t believe I found this recipe! When we moved, I got rid of some cookbooks and one of them was the one with this reipe. I used to make for company and special occasions but I felt like having it on this Wednesday, the first day of Spring. You are correct, this IS THE BEST chicken pot pie you can make and you’re right, it IS A LABOR of love. I do everything you do, except I use ALL broth for the gravy. I had made it with 1/2 broth, 1/2 milk and I felt the “chicken gravy” taste wasn’t powerful enough. So onward to the kitchen!! Cannot wait for supper!

  4. I found this post via Pinterest and I just made two of these pies for dinner tonight. They turned out awesome! The only changes I made were to use my favorite pie crust recipe (Perfect Pie Crust II on allrecipes) and increased the chicken a bit. I also added some poultry seasoning to taste and I brushed the crust with buttermilk. I used potatoes, carrots, onions, green beans and corn. Everyone loved it!! I love that it doesn’t call for any canned “cream of” soups or other processed ingredients. I also loved how the insides didn’t run out everywhere when it was cut. This was a perfectly wonderful meal for a cold fall evening. Thank you for sharing this!

    1. I am so glad you loved it! This is definitely our family’s favorite meal and it turns out great every time. I hope it becomes a new favorite for your family, too!

  5. This is the best pot pie recipe I’ve had! I use quorn chicken and vegetable broth to make it vegetarian! Love love love!!

  6. I followed this recipe. We are snowed in, yet again, all I had for a crust was pillsbury crescent rolls. The pot pie came out great. Thanks for sharing

  7. I come back to this recipe every time I want to make pot pie. It IS the best, and it’s always delicious! I’ve tried it with ham before, and I’ll be making it tonight with ham again (finding a good use for leftover Easter ham). I just use beef stock in lieu of the chicken (personal preference with ham) broth, and it’s amazing. Thanks for the recipe!

    1. I love this comment for so many reasons. I never would have thought to try it with ham, but that’s a great idea, especially this time of year! So glad you love the recipe and keep coming back to it. 🙂

  8. Hi,
    I came across this recipe which looks deeeeee-vine but before throwing myself in to make it, can you explain what ‘half and half’ is on the ingredient list?
    Thanks so much,
    Dominique

    1. Hi Dominique! I think half and half must just be a US thing – you’re not the first to wonder. It’s just a combo of half milk and half cream. So you’ll need 3/4 cup of each (although I’ve done it with just milk instead) to get the same effect.

    1. You certainly CAN – I wouldn’t recommend it, necessarily. The crust is the best part of this recipe – and homemade is always better than store bought.

    1. It turned out great with all butter. Just FYI! Super delicious pot pie, will definitely make again. I’m tempted to add cheese to the filling next time… Might be a fun way to mix it up 🙂

  9. I love this recipe, I make it all the time. My neighbor isn’t well so want to make it for her family. For myself I always make it right before I serve it. I’m not sure if my friend would eat it the same day as given. I think it might get too thick. Any sugesstions. Should I bake it and have them just warm it up or Would it be OK a day or two later for her to bake it. Any suggestions would be greatly appreciated!! Thanks so much.

    1. Hi Sherry, I apologize for just now getting back to you. For future times — I have certainly eaten leftovers reheated the next day, but have never made it ahead to bake later. You could maybe try freezing it unbaked and then have them bake it longer than called for in the recipe, but it might work to just par-bake it (just to set the crust) and have them reheat by baking it the rest of the way when they’re ready to eat it.

  10. I try internet recipes a lot, and they never turn out as beautiful as they are in the online pictures …. well there is a first time for everything because this pie was so pretty that I didn’t want to cut into it! I’m impressed. The pie tasted just as good as it looked – I used potatoes and carrots in mine. I did find that it needed a little more salt & pepper than listed in the recipe, but that’s personal preference. I’m sooo glad that I found this recipe! As a chicken pie lover, I’d say this is one of the best recipes ever for it. Definitely a keeper!

  11. This was the best chicken pot pie I ever made or tasted. The pastry really is the best, flakiest ever. Will definitely be making this pie again. Thank you for sharing an awesome recipe! My family loved this pie. I served it with a fresh green salad….delicious ?

  12. I have made this recipe many, many times! Our favorite chicken pot pie, hands down! I was wondering if it can be made ahead and frozen? Should it be baked first or just put in freezer after making it?

    1. I haven’t ever made it ahead or tried freezing it, so I’m not sure! I would think you’d want to freeze it prior to baking so the crust doesn’t get tough or weird. Just make sure to freeze it in a metal baking dish, so you can pop it right into the oven from frozen without worry that a glass dish would break. If you give it a try, let me know!

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