Classic Chicken Pot Pie is the ultimate comfort food. Few dishes can match its comfort and warmth. A savory filling encased in a buttery, flaky crust, this pie is packed with tender chicken, fresh vegetables, and a creamy, flavorful filling. Perfect for family dinners or cozy nights in. It’s a meal that satisfies every time.

Chicken pot pie with a golden crimped crust and one slice removed, revealing chicken, peas, corn, and carrots.
Golden, flaky crust surrounds a creamy chicken and vegetable filling.

The Science of a Perfect Chicken Pot Pie

Creating a chicken pot pie that’s both flavorful and structurally sound involves a mix of culinary techniques and ingredient chemistry.

  • Achieving a Buttery & Flakey Pie Crust – Butter in the pie crust creates steam pockets as it bakes, resulting in a flaky texture that pairs perfectly with the creamy filling. So, do not chop the cold butter too fine; you want chunks of butter to marble the dough.
  • Thickening the Filling – Cooking flour with melted butter forms a roux, which thickens the chicken broth and cream for a velvety filling.
  • Balancing Flavor – A mix of frozen peas, corn, fresh carrots, and celery adds texture and flavor variety, while tender chicken provides the protein that anchors the dish.
  • To Egg Wash or Not to Egg Wash – Brushing the top crust with an egg wash ensures a golden, glossy finish, helping seal the edges for a neat, professional look. So, always take one extra minute to egg-wash before baking!
Chicken pot pie ingredients: cooked chicken, pie dough, peas, corn, carrots, celery, onion, broth, cream, butter, flour, and egg.
Gather the cooked chicken, vegetables, pie dough, and filling ingredients before assembling the pie.

Ingredients for a Homemade Classic Chicken Pot Pie

All-Butter Pie Crust

Using only butter creates a flaky pie crust that perfectly complements the creamy filling.

Egg Wash

Adds shine and seals the edges for a polished finish.

Unsalted Butter

Forms the base for a roux to thicken the sauce.

All-Purpose Flour

Thickens the broth and cream for a smooth, luscious filling.

Chicken Broth & Heavy Cream

Combine for a rich, savory sauce. You can substitute the heavy cream with half and half or whole milk, though heavy cream provides the richest flavor and texture.

Frozen Peas and Corn

Add sweetness and texture.

Fresh Carrots and Celery

Provide crunch and a classic pot pie flavor.

Cooked Chicken Breasts

The star protein of the dish is tender and flavorful. You can substitute the chicken breast for a pulled rotisserie chicken.

Fine Sea Salt & Black Pepper

Simple seasonings that bring out the natural flavors of the ingredients.

Disk of pie dough on a floured counter beside a wooden rolling pin and greased pie dish.
Roll the pie dough on a lightly floured counter beside the prepared pie dish.

Homemade Chicken Pot Pie Instructions

All-Butter Pie Crust

  1. Roll out one of the all-butter pie crust disks and press it into a greased pie dish. Trim any excess dough and set aside.
Unbaked bottom pie crust pressed into a white pie dish, with dough extending over the rim.
Press the bottom crust into the pie dish, leaving enough dough around the edge to seal the pie.

Savory Filling

  1. Cook the roux. In a large pot over medium heat, melt 1/2 cup unsalted butter. Add 1/2 cup diced yellow onion and cook until softened, about 3 minutes. Stir in 1/2 cup all-purpose flour and cook for another 3 minutes.
  2. Add the liquids. Slowly whisk 1 1/3 cup chicken broth (or chicken stock) and 1/2 cup heavy cream. Stir until smooth and thickened.
  3. Incorporate the vegetables. Add 1 bag of frozen peas, 1 bag of frozen corn, 2 diced carrots, and 1 diced celery stick. Simmer for 5-10 minutes, until the vegetables are tender.
  4. Add chicken and seasonings. Stir in 3 cooked and chopped chicken breasts, 1 teaspoon fine sea salt, and 1/2 teaspoon pepper. Let simmer for 5 minutes.
Unbaked pie crust filled with creamy chicken, peas, corn, and carrots.
Spoon the chicken and vegetable filling into the unbaked bottom crust.

Assembling the Pie

  1. Fill the pie. Pour the chicken and vegetable mixture into the prepared pie crust.
  2. Top the pie with crust. Roll out the second piece of pie dough and place it over the filling. Trim and crimp the edges together to seal. Cut a small X or small slits in the center top of the crust with a sharp knife to allow steam to escape.
  3. Brush on the egg wash. In a small bowl, whisk together 1 egg and 1/4 cup water. Brush the egg wash over the top crust.
Top pie crust draped over a rolling pin as it is unrolled onto the chicken pot pie filling.

Bake

  1. Bake the pie. Preheat your oven to 400 degrees and place an empty light-colored cookie sheet inside while it heats up. Place the pie in a preheated oven directly on the hot cookie sheet and bake for 35-40 minutes until the crust is golden brown. Doing this cookie sheet method prevents a soggy bottom crust.
  2. Cool and serve. Let the pie cool for 5-10 minutes before slicing and serving.
Assembled unbaked chicken pot pie with crimped edges, a center steam vent, and an egg-washed top.

Getting a Perfectly Flakey Pie Crust

This recipe does not call for pre-baking the bottom pie crust with pie weights. That is because I use the cookie sheet method. Preheat your oven to 400 degrees and place an empty light-colored cookie sheet inside while it heats up. Place the pie in a preheated oven directly on the hot cookie sheet and bake. This will ensure the bottom pie crust cooks thoroughly and you do not end up with a soggy crust.

If pie crust intimidates you or you are short on time, don’t miss out on this delicious recipe. Store-bought pie crust works. I won’t lie, a homemade pie crust elevates the dish to the next level.

Whole baked chicken pot pie with a golden-brown crust and crimped edges, viewed from above.

Storage Tips

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Warm leftovers in the oven at 350 degrees F for reheating until heated through.

Freezing Option – Freeze the assembled, unbaked pie for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.

Making a Classic Pot Pie Ahead of Time

  • Filling – Prepare the filling up to 2 days in advance and store it in the fridge.
  • Crust – Roll out the pie dough and store it in the fridge, wrapped in plastic wrap, unbaked pie crusts can store for up to 3 days. Assemble the pie the day you plan to serve it for the freshest results.
  • Whole Pie – You can assemble the pie and store it in the fridge (unbaked pot pie) for up to 24 hours. Alternatively, bake and freeze the pie for up to 3 months.

Recommended Products

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Enjoy Delicious Homemade Chicken Pot Pie

Chicken pot pie has always been a favorite in my house. The smell of the flaky crust baking in the oven excites everyone in the whole family for dinner. It’s my go-to dish when I want to make something hearty, delicious, and filled with love. And don’t worry, if pie crust intimidates you, it’s still delicious with store-bought pie crust.

Chicken pot pie is the ultimate comfort food, perfect for a cozy dinner with the family. This recipe will quickly become a household favorite with its flaky crust, creamy filling, and hearty chicken and vegetables. Enjoy!

Close-up of sliced chicken pot pie showing flaky golden crust and creamy chicken and vegetable filling.
A slice removed from the baked pie reveals the creamy chicken and vegetable filling.
Close-up of sliced chicken pot pie showing flaky golden crust and creamy chicken and vegetable filling.

Classic Chicken Pot Pie with Buttery Pie Crust

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Author: Madison Reid
Total Time: 2 hours 10 minutes
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Servings: 8
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This savory pie makes a delicious dinner! Chicken and vegetable filling encased in and flakey all-butter pie crust. Simple enough to make for any weeknight dinner.

Ingredients 

Pie Crust

Chicken Pot Pie Filling

  • 1/2 cup unsalted butter
  • 1/2 cup diced yellow onion
  • 1/2 cup all-purpose flour
  • 1 1/3 cup chicken broth
  • 1/2 cup heavy cream
  • 10 ounces frozen peas
  • 10 ounces frozen corn
  • 2 carrots diced
  • 1 celery stick diced
  • 3 chicken breasts cooked & chopped
  • 1 tsp fine sea salt
  • 1/2 tsp pepper
  • 1 egg
  • 1/4 cup water

Instructions

Pie Crust

  • Follow this all-butter pie crust recipe to make two disks of dough & place in the fridge for at least 30 minutes. You can opt for a store-bought pie crust if you're short on time, though a homemade all-butter crust elevate the dish to the next level.
  • Place an empty light-colored metal cookie sheet in the oven as it heats up and preheat your oven to 400 degrees. This will prevent soggy bottom crust.

Prep the Filling

  • In a large saucepan over medium heat, melt 1/2 cup unsalted butter
  • Add 1/2 cup diced yellow onion and 1/2 cup all-purpose flour, stir, and let simmer for 3 minutes
  • Pour in 1 1/3 cup chicken broth & 1/2 cup heavy cream and stir until combined
  • Add one 10-ounce bag of frozen peas, one 10-ounce bag of frozen corn, 2 diced carrots, and 1 diced celery stick. Let simmer for 5-10 minutes
  • Pour in 3 chopped, fully cooked chicken breasts and, one teaspoon fine sea salt & 1/2 teaspoon ground pepper
  • Stir and let simmer for 5 minutes

Assembly

  • Roll out one all-butter pie crust dough disk & press it into a greased pie dish. Trim off any excess dough hanging over the dish.
  • Pour the pie filling into the uncooked pie shell
  • Roll the second pie dough disk out and place it on top of the pie, crimp the edges together
  • Cut an X in the middle of the pie
  • In a small bowl, whisk the egg and 1/4 cup water together to make an egg wash, brush the top of the pie with the egg wash
  • Place the pie directly on the hot cookie sheet and bake for 35-40 minutes. This method transfers focused heat to the bottom of the dish, thoroughly cooking the bottom pie crust (and catches any spills!).
  • Remove from oven and allow to cool for 15-20 minutes before serving

Video

Notes

**You can substitute the heavy whipping cream with half-and-half or whole milk, though the heavy cream provides the most decadent flavor and texture. 
**If you want individual chicken pot pies, you can divide the recipe into four small pies and bake them for the same amount of time. 
**This recipe can be made ahead of time. You can assemble the pie and store it in the fridge (unbaked) for up to 24 hours. Alternatively, bake and freeze for up to 3 months. 
 
 
 

Nutrition

Calories: 358kcal Carbohydrates: 22g Protein: 24g Fat: 20g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.5g Cholesterol: 123mg Sodium: 563mg Potassium: 597mg Fiber: 4g Sugar: 3g Vitamin A: 3452IU Vitamin C: 19mg Calcium: 40mg Iron: 2mg
Course: Main Course
Cuisine: American

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