Homemade Chicken Pot Pie

I’ve been making this cozy pot pie for years when I want something comforting, quick, and crowd-pleasing. It’s a creamy chicken filling loaded with shredded chicken, peas and carrots, potatoes, and a flaky top — perfect for weeknights, chilly weekends, or when you need a simple holiday side that feels like a main. If you like a one-dish dinner that’s forgiving and family-approved, this version won’t let you down. For an alternate slow-cooker take, try this slow-cooker chicken pot pie recipe I reference sometimes when I need hands-off cooking.

Why you’ll love this dish

This chicken pot pie hits a sweet spot: it’s familiar, budget-friendly, and flexible. You can use leftover roast or rotisserie chicken, swap in frozen vegables, and top it with a store-bought pie crust or biscuits for a fast finish. It’s thick and saucy enough to satisfy picky eaters, yet elegant enough to bring to a casual potluck. Make it on a weeknight when you need a hearty meal, or double it for a freezer-ready dinner when the calendar gets busy.

“A golden crust, savory gravy, and tender chicken — exactly the cozy dinner my family asks for every winter.” — a regular dinner-night review

If you prefer a skillet-style shortcut, this variation is a good reference: skillet or slow-cooker option.

Step-by-step overview

Before you grab your pan: this pot pie comes together in three main stages.

1. Sauté aromatics (onion and celery) in butter to build flavor.
2. Make a roux with flour, then whisk in broth and milk until the sauce thickens.
3. Fold in the cooked chicken, vegetables, and seasonings, transfer to a pie dish, top with crust or biscuits, and bake until golden.

This overview helps set expectations: most of the active time is stove-top whisking and sautéing; the oven finishes everything to a bubbly, golden perfection. For a hands-off slow-cooker alternative to compare technique, see this guide: slow-cooker chicken pot pie.

What you’ll need

• 2 cups cooked chicken, shredded (rotisserie or leftover roast chicken works well)
• 1 cup frozen peas and carrots (swap for fresh if available)
• 1 cup diced potatoes (Yukon gold or russet; dice small so they cook through)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth (use low-sodium if preferred)
• 1/2 cup milk (whole milk for richness; 2% works too)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 pre-made pie crust or biscuits (for a shortcut; puff pastry or gluten-free crust can be used)

Step-by-step instructions

1. Preheat the oven to 425°F (220°C).
2. In a large saucepan over medium heat, melt the butter.
3. Add the chopped onions and celery. Sauté until they’re softened and translucent, about 4–5 minutes.
4. Sprinkle the flour over the softened vegetables and stir constantly for 1 minute to cook off the raw flour taste. This creates your roux.
5. Slowly pour in the chicken broth while whisking to avoid lumps. Add the milk and continue stirring until the mixture thickens into a smooth gravy, about 3–5 minutes.
6. Stir in the shredded chicken, frozen peas and carrots, diced potatoes, salt, pepper, and thyme. Heat through and taste, adjusting seasoning if needed. If the potatoes are still a bit firm, simmer a few minutes longer until tender.
7. Pour the filling into a greased 9-inch pie dish (or similar-sized baking dish). Arrange the pie crust on top or drop biscuit dough over the filling.
8. If using a single crust, trim excess and crimp edges; if using biscuits, leave them slightly apart so steam can escape. Cut a few small slits in the crust to vent.
9. Bake in the preheated oven for 30–35 minutes, until the crust or biscuits are golden brown and the filling is bubbling at the edges.
10. Let the pie rest for 5–10 minutes before serving so the filling sets slightly and is easier to slice.

Best ways to enjoy it

Serve generous wedges of pot pie with a crisp, bright side to balance the richness. Good pairings:

• A simple green salad with lemon vinaigrette to cut the creaminess.
• Roasted Brussels sprouts or a tray of pan-roasted carrots for extra veg.
• For a brunch-style twist, serve with a light fruit salad and mimosas.
• Plate it in shallow bowls for an informal, homestyle look, or slice clean wedges on warm plates for company.

Storage and reheating tips

• Refrigerate: Cool the pie to room temperature, cover tightly, and refrigerate for up to 3–4 days.
• Reheat: Warm individual slices in the oven at 350°F (175°C) for 15–20 minutes, or microwave for 2–3 minutes (microwave may soften the crust). For best texture, reheat in a 350°F oven until the filling reaches 165°F (74°C).
• Freeze: Assemble and flash-freeze the unbaked pie (wrap well) for up to 3 months. Bake from frozen, adding about 15–25 minutes to baking time and covering the crust with foil for the first part to prevent excess browning.
• Food safety: Always reheat leftovers to an internal temperature of 165°F (74°C). Discard anything left at room temperature for more than 2 hours.

Helpful cooking tips

• Use warm chicken broth when adding to the roux to speed thickening and reduce lumps.
• If the sauce gets too thick, whisk in a splash more broth or milk to loosen it. If too thin, simmer a couple minutes longer to reduce.
• Dice potatoes small (1/2-inch) so they cook through in the stovetop step; or par-cook them briefly if you prefer larger chunks.
• For extra flavor, sauté a clove of minced garlic with the onion and celery.
• Brush the crust with an egg wash (1 egg beaten with 1 tbsp water) for a glossy, deeply browned finish.
• To prevent a soggy bottom, bake on a preheated baking sheet or blind-bake the bottom crust for 5–7 minutes before filling.

Creative twists

• Turkey pot pie: Swap chicken for leftover turkey for a post-holiday twist.
• Biscuits-on-top: Use flaky biscuit dough instead of a crust for an easier, rustic topping.
• Dairy-free: Use a butter substitute and unsweetened almond or oat milk, and thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) instead of a roux.
• Vegetarian: Replace chicken with cubed and roasted root vegetables and white beans for protein; use vegetable broth.
• Herby lemon version: Add a teaspoon of lemon zest and a handful of chopped fresh parsley at the end for bright notes.

Your questions answered

Q: Can I use raw chicken?
A: Yes — dice or shred raw boneless chicken and cook it through in the saucepan before adding flour. Remove it, make the roux, then add the chicken back with the liquid so it finishes cooking and stays tender. Using cooked chicken is faster and reduces risk of overcooking.

Q: My filling is too thin — how do I thicken it?
A: Simmer a few more minutes to reduce. If you need instant thickening, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it into the simmering filling; it should thicken quickly.

Q: Can I make this gluten-free?
A: Yes. Use a gluten-free flour blend to make the roux or thicken with cornstarch. For the crust, buy a gluten-free pie crust or use gluten-free biscuits.

Q: How long does it take to make from start to finish?
A: Active time is roughly 25–35 minutes (sautéing, roux, combining), plus 30–35 minutes baking — plan on about 60–75 minutes total.

Q: Can I prepare the filling ahead and bake later?
A: Absolutely. Make the filling, refrigerate in an airtight container up to 24 hours, then assemble and bake when ready. If chilled, you may need to add a few extra minutes to the bake time.

Conclusion

If you want more inspiration for classic and scratch-made versions, check out this detailed recipe for Homemade Chicken Pot Pie from Tastes Better From Scratch. For a skillet-style shortcut with a creamy filling and biscuit topping, see the Easy Homemade Chicken Pot Pie on Creme De La Crumb — both are excellent companions to the method described here.

Chicken Pot Pie

A comforting chicken pot pie filled with a creamy sauce, shredded chicken, peas, carrots, and potatoes, topped with a flaky crust. Perfect for weeknights and holidays.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 2 cups cooked chicken, shredded Rotisserie or leftover roast chicken works well.
• 1 cup frozen peas and carrots Can swap for fresh if available.
• 1 cup diced potatoes Yukon gold or russet; dice small so they cook through.
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth Use low-sodium if preferred.
• 1/2 cup milk Whole milk for richness; 2% works too.
• 1 tsp salt Adjust to taste.
• 1/2 tsp black pepper
• 1 tsp dried thyme Or 1 tbsp fresh thyme leaves.

Crust

• 1 piece pre-made pie crust or biscuits Puff pastry or gluten-free crust can also be used.

Method

 

Preparation

1. Preheat the oven to 425°F (220°C).
2. In a large saucepan over medium heat, melt the butter.
3. Add the chopped onions and celery. Sauté until softened and translucent, about 4–5 minutes.
4. Sprinkle the flour over the softened vegetables and stir constantly for 1 minute to cook off the raw flour taste, creating your roux.
5. Slowly pour in the chicken broth while whisking. Add the milk and continue stirring until the mixture thickens into a smooth gravy, about 3–5 minutes.
6. Stir in the shredded chicken, frozen peas and carrots, diced potatoes, salt, pepper, and thyme. Heat through and adjust seasoning if needed.
7. Pour the filling into a greased 9-inch pie dish. Arrange the pie crust on top or drop biscuit dough over the filling.
8. If using a single crust, trim excess and crimp edges; if using biscuits, leave them slightly apart for steam to escape. Cut small slits in the crust to vent.

Baking

1. Bake in the preheated oven for 30–35 minutes, until the crust or biscuits are golden brown and the filling is bubbling.
2. Let the pie rest for 5–10 minutes before serving so the filling sets slightly.

Notes

Serve with a simple green salad or roasted vegetables to balance the richness.