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.

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.