Homestyle Chicken Pot Pie with Flaky Crust Recipe

This Chicken Pot Pie Recipe is the ultimate creamy comfort food. Whether you make it entirely from scratch or use a store-bought crust, this pot pie is filled with tender chicken, a silky gravy and a medley of vegetables. Follow the simple steps below to make a classic, flaky chicken pot pie your family will love.

My dad loved frozen Marie Callender’s mini pot pies; they were his weekend treat. This recipe is inspired by that comfort-food memory. Today I’m sharing a homemade version—rich, warming, and made with love.

Homemade Pie Crust

The hallmark of a great chicken pot pie is a flaky, buttery double crust. While a store-bought crust will work in a pinch, I recommend trying an all-butter homemade crust for its superior flavor and texture. It’s sturdy on the bottom, flaky on top, and can be made ahead. No need to pre-bake—assemble and bake right away.

Prepare the homemade pie crust:

1. Add salt, flour, and butter to a food processor and pulse just until the dough comes together.
2. Form the dough into a ball, divide in half, and shape each half into a 1-inch-thick disc.
3. Wrap discs in plastic and refrigerate for 2 hours.
4. Unwrap and roll each chilled disc into an 11-inch circle.
5. Line a 9-inch pie pan with one circle; keep the second circle chilled until ready to top the pie.

How to Make Homemade Chicken Pot Pie

1. Prepare the crust and chill for at least 2 hours.
2. Preheat the oven to 425°F (220°C).
3. Blanch diced carrots and celery for 2–3 minutes, then drain and set aside.
4. Make the gravy: melt butter in a skillet, sauté onion until translucent, add garlic for 30 seconds, then stir in flour, salt and pepper. Whisk in chicken stock, then milk or cream. Cook until thickened, about 4–5 minutes.
5. Stir the cooked chicken, blanched carrots and celery, frozen peas and corn into the gravy. Remove from heat and let cool briefly.
6. Pour the filling into the crust-lined pie dish. Place the second crust over the filling, trim and crimp the edges, and cut slits in the top for steam to escape. Brush with beaten egg if desired.
7. Bake until the crust is golden and the filling reaches 165°F (about 35–40 minutes).
8. Let rest a few minutes, then serve warm.

Storing and Reheating

Leftovers keep well in an airtight container in the refrigerator for 4–5 days and reheat nicely in the microwave or oven. This pot pie is also freezer-friendly:

• To freeze: cover the assembled pie with foil and freeze for up to two months.
• To bake from frozen: remove the pie from the freezer 30 minutes before baking (no full thaw required). Bake covered at 425°F for 25 minutes, then remove foil and continue baking about 35–40 minutes until golden and heated through.

Recipe Notes and Frequently Asked Questions

Can I use turkey instead of chicken?
Yes. Leftover roast turkey works beautifully. You can also try ham, bacon, or even beef or lamb for a different take.

Can I use something other than pie crust?
Puff pastry is a delicious alternative to pie crust and gives a light, flaky top.

Can I use skim milk?
Skim milk will thin the gravy. For a richer, creamier sauce, use whole milk, half-and-half or heavy cream.

How do I know when the pot pie is done?
The internal temperature should reach 165°F. The crust should be golden brown and the filling bubbling.

How can I prevent the crust from burning?
Use a pie shield or tent a square of aluminum foil loosely over the pie if the edges brown too quickly.

If you have questions about the recipe or substitutions, leave a comment and I’ll help.

More Creamy Chicken Recipes

Creamy Mushroom Chicken Recipe

Creamy Tuscan Chicken Recipe

Easy Chicken and Dumplings Recipe

Creamy Chicken and Wild Rice Soup Recipe

Creamy Coconut Milk Chicken (One-Skillet)

Have you made this chicken pot pie? Tell me about it in the comments — I love hearing how yours turned out.

Classic Chicken Pot Pie Recipe

---

Jessica Randhawa

This Chicken Pot Pie blends a rich, creamy filling with a flaky double crust. It’s comforting, adaptable, and perfect for weeknights or special dinners.

Prep: 45 mins

Cook: 45 mins

Total: 1 hr 30 mins

Servings: 8 servings

Ingredients

For the pie crust

• 1 teaspoon salt
• 2¼ cups all-purpose flour
• 16 tablespoons butter

For the pie filling

• 1 cup carrots, diced
• ½ cup celery, diced
• ½ cup butter
• 1 cup onion, diced (about ½ a medium onion)
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup all-purpose flour
• 1⅓ cups low-sodium chicken broth
• 1 cup milk (or cream or half-and-half)
• 3 cups cooked, shredded chicken
• ½ cup frozen peas
• ½ cup frozen corn
• 1 egg, beaten (for egg wash, optional)

Instructions

For the homemade pie crust

• Add salt, flour and butter to a food processor and pulse just until the dough comes together.
• Transfer to a floured surface, form a ball and divide in half.
• Shape into two 1-inch-thick discs, wrap and refrigerate for two hours.
• Roll each chilled disc into an 11-inch circle. Line a 9-inch pie pan with one circle and keep the other chilled until ready to top.

For the pie filling

• Preheat oven to 425°F (220°C).
• Bring 4 cups water to a boil, add a pinch of salt, blanch the carrots and celery for 2–3 minutes, then drain and set aside.
• Melt ½ cup butter in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook 30 seconds. Stir in ½ cup flour, ½ teaspoon salt and ¼ teaspoon pepper.
• Whisk in chicken stock gradually, then whisk in milk or cream. Cook, stirring, until the sauce thickens (about 4–5 minutes). Reduce heat if needed to prevent sticking.
• Stir in shredded chicken, peas, corn, and the blanched carrots and celery. Remove from heat and let the filling cool for 5–10 minutes.
• Fill the crust-lined pie pan with the filling. Top with the second crust, trim and press the edges together, then flute or crimp. Cut slits in the top crust and brush with beaten egg if desired.
• Bake 35–40 minutes until the crust is golden and the filling reaches 165°F. Let rest briefly, then serve warm.

Notes

• If using store-bought crust, follow the brand’s thawing/chilling instructions.
• For best results use whole milk, half-and-half, or heavy cream for a richer gravy.
• Rotisserie chicken or leftover shredded chicken breasts or thighs work great.
• Customize the filling: add diced cooked potatoes, mushrooms or your favorite vegetables.
• Add fresh herbs such as rosemary, thyme, parsley or oregano for extra flavor.

Nutrition

Calories: 553 kcal | Carbohydrates: 42 g | Protein: 12 g | Fat: 38 g

Nutrition information is an approximation.