There’s nothing quite as nostalgic as a good homemade chicken pot pie fresh from the oven. Tender well-seasoned chicken and veggies in a creamy, herb-infused filling make the most delicious pot pie.
What sets this recipe apart is the super flaky crust! My easy buttermilk double pie crust is so buttery and sturdy enough to hold the filling without getting soggy, even when stored overnight!
Quick Look: My Best Chicken Pot Pie
- Prep Time: 40 mins, Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Method: Stovetop filling, then oven-baked
- Main Ingredients: Chicken, carrots, peas, cream, fresh herbs, pie crust
- Flavor Profile: Thick and creamy filling, flaky pie crust that doesn’t get soggy
- Ideal for: Comfort food, weekend cooking make ahead, freezer-friendly meals
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Ingredient Notes
For the pie crust
- Use my buttermilk double pie crust recipe. It makes 2 disks, one for the bottom of the pie and another one for the top. I highly recommend making it from scratch, but store-bought works too if you’re in a hurry.
- Egg wash, which is just an egg whisked with heavy cream to get that beautiful, golden shine.
For the filling
- Chicken: Use about 3 medium chicken breasts for the filling so it’s packed.
- Seasoning for the chicken: I use garlic powder, fresh minced thyme, and salt and pepper. Use any of your favorite seasonings here. The key to season generously.
- Onion, carrots, celery: This classic vegetable trio, also known as mirepoix, adds lots of texture and flavor.
- Fresh minced garlic, fresh thyme, rosemary, parsley: They go right into the chicken pot pie filling, adding lots of flavor and depth.
- All-purpose flour: For thickening the creamy sauce so it’s not soupy.
- Chicken broth and heavy cream: Any homemade or store-bought chicken broth will do. Use heavy cream, not milk or half-and-half (too thin) to achieve the right consistency.
- Green peas: These get stirred in at the end! If you’re not a green peas fan, chopped green beans work too.
Substitutions and Variations
- Shortcut using rotisserie chicken: I’ve tested this recipe using rotisserie chicken, and it’s a true time saver. You just need to make sure to season it extra good!
- Protein swap: You can easily make it with leftover turkey (great for Thanksgiving leftovers!). Or try my Beef Pot Pie recipe to change it up!
- Veggie addition: Mushrooms, green beans, corn, or root vegetables.
- Want to add potatoes? Use frozen diced potatoes since they cook faster. If you’d rather use fresh potatoes, par-cook them first.
- Crust alternatives: Puff pastry or tender buttermilk biscuits, like my chicken pot pie with biscuits recipe.
- Summer variation: If you’re craving this in the summer, my Summer Chicken Pot Pie recipe is a must-try!
Ingredient quantities are listed in the recipe card down below.
How to Make Chicken Pot Pie
Step 1 | Make the pie crust
Follow this double pie crust recipe. Make it at least 2 hours in advance as it needs to be cold for flakiness, or preferably overnight. If the dough is too firm to roll after chilling overnight, let it sit at room temperature for about 20-ish minutes before rolling.
Step 2 | Make the pie filling
First, preheat the oven to 400°F.
Season and cook the chicken: Pound chicken breasts to about ½-inch thickness, then season generously with olive oil, garlic powder, fresh thyme, salt, and pepper. Let it sit for 15 minutes to allow the flavors to develop, then cook for 6 minutes per side until fully cooked. Set aside, let it rest, then cube.
Sauté vegetables and aromatics: In the same pan (don’t wipe clean, you want all those brown bits!), melt butter over medium heat. Cook onions, carrots, celery, and garlic for about 10 minutes until tender.
Add butter, then season with fresh thyme, rosemary, salt, and pepper. Stir in the flour and cook for 30 seconds to get rid of the raw flour taste.
Add liquids and bring together: Gradually pour in the chicken broth, stirring to dissolve flour. Stir in heavy cream and simmer over medium-low heat, uncovered for 3-5 minutes until thickened, stirring. Add the cubed chicken, parsley, and green peas. Simmer for another 2 minutes until incorporated. Season to taste and let it cool slightly.
Step 3 | Assemble the pie
On a lightly floured surface, roll out the pie dough into two 12-inch circles (flour the rolling pin to prevent sticking). Place the bottom dough into a 9-inch pie pan, allowing for overhang around the sides. Add the prepared chicken filling and place the second dough on top.
Tuck and fold the hanging edges of dough into the bottom pie dough. Then, use your fingers or a fork to crimp the edges to tightly seal the pie.
Egg wash: Brush with egg wash (beaten egg whisked with 1 teaspoon of heavy cream). You only need a light brushing. Cut slits on top for ventilation.
Step 4 | Bake and let it cool
Bake: Grab a large aluminum sheet pan and place the pie pan on top. This is to 1) prevent a mess from overspilling and 2) help transfer heat to the bottom of the pie crust better. Bake for 35 minutes.
Pie crust shield: 15 minutes into the baking time, cover the edges with a pie crust shield (highly recommended), or aluminum foil. This will help prevent the edges from browning too fast.
Once it’s done baking, remove it from the oven and let it cool for 20-30 minutes before slicing. This will give it a chance to set so it’s not runny inside.
Tips for Success
- Keep the crust cold. Cold pieces of butter encrusted in the dough is the secret to a flaky, sturdy crust that won’t turn soggy.
- Don’t let the brown bits burn. Use medium heat to sear the chicken to prevent the brown bits from burning. The moisture released from the veggies will create steam to release them from the pan, but if they start to burn, add a splash of broth to deglaze.
- Use heavy cream. Skip the milk or half-and-half (too thin). Heavy cream ensures the perfectly thickened filling and rich.
- Place the pie dish on top of a metal sheet pan. It conducts heat to the bottom crust so it cooks faster and prevents sogginess, and also catches any spills.
- Be patient! Waiting. This is the hardest part. Let it cool for 20-30 minutes after it’s out of the oven. This allows the filling to set so it doesn’t get runny when sliced.
Recipe FAQs
You can! I always say homemade is better, but if you have a favorite store-bought pie crust brand, go for it!
Yes, that’s a great idea. Make sure the chicken is seasoned extra well to make sure the filling is tasty. I often have leftovers from my Dutch Oven Chicken, and it’s great for repurposing.
Make sure the crust is cold before you add the filling. Other things you can do are 1) Allow the filling to cool down a bit first, and 2) Place the pie pan on top of a sheet pan, it will conduct heat evenly to the bottom crust, allowing it to bake up nicely.
No need if you’re using a good, sturdy crust (recipe included below) that can hold the moist filling without becoming soggy. Also, the filling is already cooked and thickened, which helps.
Use a silicone pie crust shield (highly recommended, it’s very affordable and great to have around!). If you don’t have one, use foil to carefully cover the borders.
Make Ahead, Freezing, Reheating
Make ahead: Make the filling up to 2 days in advance. Store it in an airtight container in the fridge and when you’re ready to use it, gently reheat it on the stove before assembling, adding a splash of broth or cream to loosen it.
Of course, you can also prepare the pie dough ahead of time and keep the disks wrapped in the fridge or the freezer. Thaw in the fridge overnight.
Freezing: You can also make the entire pie ahead of time, assembled and all, and then freeze for up to 3 months. In this case, you can bake it straight from frozen, adding about 20-30 minutes of extra baking time.
Reheating: Reheat the pie in the oven at 350°F until warmed through.
Pairing and Serving Ideas
I always find it hard to think about what to serve with chicken pot pie. I think it’s one of those dishes that can be enjoyed as is, but you know me, I always love to include my greens!
- A super simple arugula salad!
- Lemon Green Beans
- Fresh Spring Salad or Fall Harvest Salad, depending on the season
- Roasted Parmesan Asparagus
- Roasted Rainbow Carrots or Orange Honey Glazed Carrots
More Savory Pies
Need more weekend comfort food recipe ideas? We love this slow cooker pot roast recipe and crockpot beef stew!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Homemade Chicken Pot Pie (with Flaky Buttermilk Crust!)
Equipment
- Large sheet pan to place under the pie dish
Ingredients
- Buttermilk pie crust - makes 2 disks
- 1 egg - for egg wash
- 1 to 2 teaspoons heavy cream - for egg wash
Chicken pot pie filling
- 2 large skinless chicken breasts - or 3 medium breasts, see note
- ½ teaspoon garlic powder
- ½ teaspoon fresh thyme leaves
- Salt and pepper
- Olive oil
- 2 tablespoons unsalted butter
- 1 small onion, small diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 to 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream - plus more as needed
- 1 teaspoon fresh thyme leaves
- ½ teaspoon minced fresh rosemary
- ¼ cup chopped fresh parsley
- ¾ cup frozen peas
Instructions
Make the double pie crust
- Make the buttermilk double pie crust following this recipe at least 2 hours in advance or preferably overnight. Note: If the refrigerated dough is too hard or solid to roll (this happens when refrigerated overnight), let it sit on the counter for 15 minutes.
Make the filling
- Preheat oven to 400 degrees F.
- Pound chicken breasts to ½ inch thick evenly. Season chicken with garlic powder, fresh thyme, and salt and pepper (about ½ teaspoon salt and ¼ pepper per breast). Drizzle with some olive oil and let it sit on the counter for about 15 minutes to let the flavors absorb.
- In a large deep skillet, heat about 1-2 tablespoons of olive oil over medium heat. Cook the chicken, about 6-8 minutes each side, until fully cooked through. Transfer to a plate and let it rest for 10 minutes. Cut into cubes.
- Wipe the skillet clean. Melt the butter to medium heat. Add the onions, carrots, celery, and garlic. Cook until tender, about 8 minutes, stirring occasionally.
- Stir in the flour until vegetables are coated and cook for about 30 seconds, stirring. Gradually add chicken broth, stirring to dissolve the flour. Add thyme, rosemary, salt, and pepper.
- Stir in the heavy cream until evenly combined. Bring to a boil and then reduce to a simmer. Simmer over medium-low heat, uncovered, for about 6-7 minutes until thickened, stirring occasionally.
- Add the cubed cooked chicken, parsley, and the frozen peas into the mixture. Simmer for another 1-2 minutes, stirring. Season with more salt and pepper if needed. Remove from heat and set aside to let it cool slightly.
Assemble and bake
- Roll both disks into 12-inch circles over a well floured surface (flour the rolling pin too).
- Place the dough (one of them) on a 9-inch pie pan. There should be overhang around the sides. Fill the pie with the chicken pot pie filling. Cover with the second rolled out dough.
- Tuck and fold the overhang of the top dough under the bottom pie dough to loosely seal the pie. Then, crimp the edges to seal tightly with your fingers or with a fork. Use a sharp knife to cut slits on top for ventilation.
- Egg wash: Mix beaten egg and 1 teaspoon heavy cream. Brush with the egg wash, including the edges. This will give it a shiny golden brown color. Some of the egg wash will pool around the edges – that’s fine, as long as it’s not too much.
- Place the pie dish on top of a large aluminum sheet pan (to prevent spills and transfer heat to bottom of pie crust). Bake at 400ºF for a total of 35 minutes. 15 minutes into baking time, cover edges with a pie crust shield (or aluminum foil) to prevent edges from browning too soon. Tip: I’d highly recommend using a pie crust shield. You can also wrap the edges with aluminum foil, but I find that difficult to do.
- Now, this is important: Let cool down for 20-30 minutes before slicing. If it's still too hot, the inside will be runny and difficult to cut.
Notes
- Use enough chicken and vegetables, so the filling is thick and full for the amount of liquid and cream in the recipe. You need about 4-5 cups of cubed chicken, from 2 large chicken breasts or 3 medium ones.
- Pie crust: I’d highly recommend this buttermilk pie crust recipe. It’s super flaky and buttery, and also make-ahead and freezer friendly.
- Egg wash: Add a splash of heavy cream to the beaten eggs. This will help the crust get extra golden brown and shiny.
- Use a pie crust shield: Edges tend to brown quicker, so they need to be covered or protected about 15 minutes into the baking time.
- Make ahead: The assembled unbaked pie can be made 1 day in advance and refrigerated, but don’t brush with egg wash until you’re ready to bake. Bake as directed, adding an extra 5-10 minutes. Alternatively, the filling and pie crust can be made ahead separately and assembled later.
- Freezing instructions: Assemble and wrap the UNBAKED PIE with aluminum foil (use 2 layers of foil). When ready to bake, let the pie sit on the counter for 30 minutes. Then, bake FROZEN covered (don’t remove aluminum) foil for 35 minutes at 400 degrees F. Remove foil, brush with egg wash, and bake for another 30 minutes until heated through and golden brown on top.
- Pie crust: Good quality store-bought double pie crust (top and bottom).
- Frozen mixed vegetables instead of carrots, celery, and peas.
- Fresh thyme and rosemary: Use dried herbs (use less, dried herbs are strong), adjusting the quantity to taste.
- Rotisserie chicken or leftover chicken breast. You need about 4-5 cups. Add extra seasoning and herbs to the filling if needed.
Mary Jo says
Big hit with the entire family
Tania says
Thank you so much!
Tiffany says
Hii, I would love to enjoy your recipe. I was wondering if you know the adjustments for ingredients and time if i wanted to make this but in a 9×11 baking dish. As well adjustments for the buttermilk crusts please. Thank you so so much!
Pete the Firehouse Chef says
Amazing! I love to cook, but have never made a true “from scratch” pot pie or my own buttermilk pie crust, but tonight I did both. It was fabulous! I only had dried herbs, but still the best chicken pot pie I’ve ever had. I used three large boneless chicken thighs since I had them on hand. The food processor idea for the pie crust was perfect and easy. The pie crust was so flaky and delicious. I am a superhero once again at home. Thanks for a great recipe!
Angela says
This is my go-to chicken pot pie. I LOVE IT! It is so good!!
Rene says
Excellent!! Made the recipe exactly and it is so good…the crust it superb! Flaky, light, puffed up and yummy. I made a pie for my son also to take home for dinner. Thank you so much for all your tips. I actually did 4 crusts in total and froze two for pie in the future.
Tania says
Thank you, Rene!
Shelley says
Can you make these ahead and then freeze before you bake.
Tania says
Hi! yes, sure can! Just make sure the filling is completely cooled down before adding it to the pie crust, otherwise it will get soggy.
Cassy says
Made this for our family of 4 (2 kids who are picky eaters), and there were no leftovers to my selfish disappointment 🙂 We absolutely loved this recipe! The filling was the perfect consistency, without being runny! The recipe was easy to follow and so simple to make. I’ll definitely be incorporating this into my rolodex of go-to recipes — Thank you!
Tania says
So happy to hear, Cassy!
Cayla says
This recipe is truly delicious!! So flavorful, creamy, and comforting! I even cheated and used store-bought refrigerated crust and it still turned out great. I’m sure the homemade crust takes it to the next level!
Tania says
Thank you so much, Cayla!