Classic Chicken Pot Pie

There's something about a homemade chicken pot pie that feels like home. A buttery, flaky crust wrapped around a rich, creamy filling packed with tender chicken and vegetables is the kind of meal that brings everyone to the table! My family loves this meal, and I hope yours does too!

Whether you're using leftover rotisserie chicken or cooking chicken specifically for this recipe, this classic chicken pot pie is simple enough for a weeknight but comforting enough for Sunday dinner. Pair it with a simple salad or fresh fruit, and you've got a meal your family will ask for again and again.

Why You'll Love This Recipe

  • Flaky, buttery double crust
  • Rich, creamy homemade filling
  • Great way to use leftover chicken
  • Freezer-friendly
  • Classic comfort food everyone loves

Use freezer pie crust - or literally the best and easiest pie crust you will ever make! and it uses sourdough discard <3

Ingredients

For the Crust

  • 2 homemade or store-bought pie crusts

For the Filling

  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 3 cups cooked shredded chicken
  • 1 egg, beaten (for egg wash)

Tips for the Best Chicken Pot Pie

  • Rotisserie chicken saves time and adds great flavor.
  • Let the filling cool slightly before assembling so the crust stays flaky.
  • Don't skip the egg wash, it gives the crust that beautiful golden finish! I almost forgot this once and it made a huge difference. 
  • Resting the pie before slicing helps the filling set.

Storage

Store leftovers covered in the refrigerator for up to 4 days.

Reheat slices in a 350°F oven until warmed through, or microwave individual portions.

Freezing Instructions

Chicken pot pie freezes beautifully.

Freeze before baking by wrapping tightly in plastic wrap and foil. Bake directly from frozen at 375°F, adding about 20–30 minutes to the bake time.

You can also freeze baked leftovers for up to 3 months.

Variations

  • Add diced potatoes for an even heartier meal.
  • Swap turkey for chicken after the holidays.
  • Add mushrooms for extra flavor.
  • Stir in fresh rosemary or sage for a cozy fall twist.
  • Top with puff pastry instead of pie crust for a lighter finish.

Frequently Asked Questions

Can I make chicken pot pie ahead of time?

Yes! Assemble it up to one day ahead, cover, and refrigerate until you're ready to bake.

Can I use frozen vegetables?

Absolutely. A frozen peas and carrots blend works wonderfully and makes prep even easier.

How do I keep the bottom crust from getting soggy?

Allow the filling to cool slightly before assembling, avoid adding extra liquid, and bake on the lower oven rack.

 

More Cozy Dinner Recipes You'll Love

If your family loves classic comfort food, be sure to try:

  • Sweet Potato Lasagna
  • Homemade Sourdough Dinner Rolls
  • One Pot Beef & Vegetable Soup
  • Sourdough Garlic Bread
  • Homemade Chicken Noodle Soup

Nothing beats gathering around the table with a homemade meal. This classic chicken pot pie is rich, comforting, and full of simple ingredients that never go out of style. It's the kind of recipe you'll keep coming back to whenever you're craving something warm, hearty, and made with love.



Classic Chicken Pot Pie

Courtney Moody

Servings

8

Prep Time

1 hours 20 minutes

Cook Time

45 minutes

Calories

320

Cuisine

American

There's something about a homemade chicken pot pie that feels like home. A buttery, flaky crust wrapped around a rich, creamy filling packed with tender chicken and vegetables is the kind of meal that brings everyone to the table.

Classic Chicken Pot Pie

Ingredients

  • 1 pie crust recipe

  • 2-3 cups shredded chicken or one whole rotisserie chicken

  • 1 small onion, diced

  • 3 large carrots, peeled and diced

  • 1 can green beans, drained

  • 1 can corn, drained

  • 4 tbsp butter

  • 3 tbs flour

  • 1 cup chicken broth

  • 1 tsp garlic powder

  • 1 tsp dried thyme

  • ½ tsp salt

  • 1 egg (for egg wash)

Directions

  1. Preheat your oven to 375°F

  2. Prepare the pie crust.

  3. Once your pie crust is prepared in the pan, place in the freezer to keep cold while you make the filling.

  4. In a large skillet, melt the 4 tablespoons of butter over medium heat. Once melted, add the diced onion and sauté until translucent, about 4-5 minutes.

  5. Add the diced carrots to the skillet and continue to sauté for another 5-7 minutes, until the carrots are tender but still crisp.

  6. Stir in the shredded chicken (or shredded rotisserie chicken) along with the drained green beans and corn. Mix well to combine.

  7. Sprinkle the flour over the filling and stir for 2 minutes until the flour is cooked out. Slowly add the chicken broth, mixing slowly.

  8. Let simmer for 4 - 5 minutes to thicken up.

  9. Add your seasonings and stir until everything is evenly coated and your gravy is thick.

  10. Remove the skillet from heat and spoon the chicken and vegetable mixture into a prepared pie crust, spreading it out evenly.

  11. Cover the filling with the second pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.

  12. Whisk one egg and brush the top of the crust.

  13. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

  14. Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before slicing and serving!
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Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.