There’s something irresistibly cozy about a homemade pie bubbling with a creamy filling and wrapped in a flaky crust—exactly what you get with this Classic Chicken Pot Pie Recipe. It’s the kind of dish that fills your kitchen with such a comforting aroma, you’ll find yourself sneaking bites before dinner even starts.

This image shows a white dish filled with a thick cooked chicken and vegetable pot pie, sliced to reveal its layers. The top layer is a golden, crumbly pastry crust with a slightly rough texture and a few small green herb sprigs on it. Below the crust, the filling has three main layers: chunks of pale yellow potatoes, bright orange carrot slices, and vibrant green peas mixed with shredded whitish chicken in a creamy sauce. The vegetables and chicken are lightly coated in the sauce, giving them a soft, moist look, and small bits of chopped green parsley are scattered across the filling. A golden spoon partially scoops the filling from the dish, resting on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Chicken Pot Pie Recipe
Top Tip
How to Serve Classic Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Chicken Pot Pie Recipe

Why You'll Love This Recipe

I love this Classic Chicken Pot Pie Recipe because it’s a perfect balance of creamy filling and flaky crust that tastes like a warm hug on a plate. It’s truly one of those recipes that makes a house feel like a home.

Homemade goodness: Using freshly made pie crust and a rich, savory filling brings out flavors you just can’t beat with store-bought shortcuts.
Hearty and satisfying: Packed with tender chicken, vegetables, and a luscious sauce, this pot pie makes a full meal all on its own.
Make-ahead friendly: You can prep the filling or the whole pie days in advance, which is a lifesaver on busy evenings.
Family favorite: It’s a crowd-pleaser that even picky eaters come back for seconds on, guaranteed.

The image shows a white plate holding a round savory pie with a thick golden crust that is crimped around the edges. The top crust is slightly cracked with a shiny, textured surface, and a few small green herb sprigs are placed on it. A slice is removed from the pie, revealing a filling with chunks of light brown cooked meat, orange carrot pieces, small green peas, and yellow potato cubes in a thick sauce. A golden spoon is scooping some filling from the opened section. In the background, there are some fresh green herb sprigs and a light beige cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Classic Chicken Pot Pie Recipe plays a special role. From the buttery crust that provides the perfect crunch to the creamy filling that comforts from the inside out, here’s why these basics come together to make magic.

Flat lay of a whole uncracked large brown egg, a small white ceramic bowl of creamy milk, a small white ceramic bowl of olive oil, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of low-sodium chicken broth, peeled and cubed Yukon gold potatoes, thinly sliced bright orange carrots, chopped pale yellow onion, sliced green celery stalks, peeled garlic cloves, shredded rotisserie chicken pieces, a small white ceramic bowl of frozen green peas, a few fresh sprigs of dried herbs resembling parsley, oregano, thyme, rosemary and sage arranged symmetrically alongside a simple white ceramic plate with a rolled out disc of pale pie dough, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie crust: Whether homemade or store-bought, this creates the flaky, golden shell that holds the whole pie together—and trust me, homemade is worth the little extra effort!
Shredded chicken: Rotisserie chicken is a shortcut that adds flavor with zero fuss, but you can also use leftover roast chicken.
Yukon gold potatoes: Their creamy texture stands up well in the filling without falling apart.
Carrots, onions, celery, garlic: Classic mirepoix base that adds depth and sweetness to the filling.
Butter and olive oil: Butter brings richness, while olive oil helps sauté the veggies without burning.
All-purpose flour: This helps thicken the luscious gravy that ties the pie together.
Chicken broth: Adds savory flavor and moisture to the filling.
Dried herbs (parsley, oregano, thyme, sage, rosemary): An aromatic bouquet that makes every bite cozy and comforting.
Frozen peas: Added at the end to keep their bright color and sweet snap.
Egg wash: A simple mixture that gives the crust a shiny, golden finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Classic Chicken Pot Pie Recipe is that it’s wildly adaptable. Over time, I’ve tweaked it based on what I have in the fridge or dietary preferences, and you can too — it just keeps getting better.

Variation: For a veggie-forward version, I swap out half the chicken for roasted mushrooms and add a handful of fresh spinach right before baking; this gives it a lovely earthiness and a pop of green that everyone appreciates.
Dairy-free tweak: Use coconut oil instead of butter and a plant-based milk blend with cornstarch—still creamy and rich, without the dairy.
Seasonal spins: I've added diced butternut squash in the fall or green beans in the summer to swap up the veggies without overhauling the recipe.

Step-by-Step: How I Make Classic Chicken Pot Pie Recipe

Step 1: Prepare Your Pie Dough Ahead

Start with making the pie dough because chilling it for a couple of hours (or overnight if you can plan ahead) is crucial for that flaky crust everyone dreams about. When you roll it out, do so on lightly floured parchment paper to prevent sticking and keep it easier to transfer later. I always make mine the day before if I can—makes the whole process so much smoother.

Step 2: Cook the Veggies and Thicken the Sauce

Start by microwaving the potatoes until just tender—that trick saves time and keeps them from overcooking during baking. Then, sauté your onions, carrots, celery, and garlic in butter and olive oil until soft and fragrant. When you sprinkle the flour over the veggies, cook it for a couple of minutes to avoid any raw flour taste in the filling. Then slowly add your chicken broth, milk mixed with cornstarch, herbs, and chicken bouillon. This combo thickens into the silky sauce that makes the filling dreamy.

Step 3: Combine Chicken, Veggies, and Peas

After your sauce has thickened nicely, stir in shredded chicken, drained potatoes, and frozen peas. The peas add a brilliant pop of color and just the right sweetness. Taste and season well—it’s easy to forget salt until the very end, but it makes all the difference.

Step 4: Assemble and Bake

Carefully roll your chilled dough to an 11- or 12-inch circle. Using parchment paper to lift it makes this step easier and cleaner. After placing the dough on top of the filling, fold the edges into a thick crust and flute or crimp for a beautiful finish. Don’t skip those slits on top—they let steam escape so your crust won’t get soggy. Brush with egg wash for that perfect golden glow, then bake at 375°F until the crust is crisp and browned—about 40 to 55 minutes. If the edges brown too fast, cover them with foil or a pie shield halfway through baking.

Top Tip

Having made this Classic Chicken Pot Pie Recipe countless times, I’ve learned a few tricks that make all the difference in texture and flavor.

Chill your dough well: Don't rush the chilling step—your crust will be flaky and easier to handle if you let it rest in the fridge.
Cook veggies just right: Take your time sautéing until they soften and get a hint of color; it deepens the flavor and keeps your filling from tasting raw.
Watch your sauce consistency: The filling shouldn’t runny or thick as paste; it should coat the back of a spoon. This way, the pie holds together perfectly after baking.
Protect your crust edges: If you see them browning too quickly, tent with foil to avoid burnt edges while the rest of the pie finishes baking.

How to Serve Classic Chicken Pot Pie Recipe

Garnishes

Personally, I keep garnishes simple—just a sprinkle of fresh chopped parsley brightens the top and adds a fresh bite. If I’m feeling fancy, a handful of crispy fried shallots or a dab of Dijon mustard on the side adds an unexpected zing that guests always love.

Side Dishes

I usually serve this pot pie alongside a crisp green salad with a lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or a simple garlic green bean side also pair beautifully, adding texture and a touch of brightness.

Creative Ways to Present

For holiday dinners, I’ve made individual pot pies in ramekins topped with puff pastry leaves—guests love these personal pies, and it looks so festive. Another fun way is to paint the crust with a little bit of soy sauce before baking for a savory glaze and deeper color.

Make Ahead and Storage

Storing Leftovers

After enjoying your pot pie, wrap leftovers tightly and store in the fridge for up to five days. I like to keep slices individually wrapped so I can grab just what I need without reheating the whole pie.

Freezing

This recipe freezes beautifully. I usually freeze the baked whole pie or just the filling separately in airtight containers. When you’re ready, thaw overnight in the fridge before reheating and baking until bubbly again.

Reheating

To reheat a slice, I prefer the oven or air fryer—this keeps the crust crisp instead of soggy like the microwave can sometimes do. Just pop it at 365°F for a few minutes until heated through, and it tastes like fresh out of the oven.

Frequently Asked Questions:

Can I use frozen chicken in this pot pie?

Yes! You can use cooked frozen chicken, but make sure it’s fully thawed and drained to avoid excess moisture in the filling, which can make the crust soggy.

What’s the best way to prevent a soggy bottom crust?

A few things help prevent sogginess: pre-cooking your filling until thick, using a metal or ceramic pie dish that distributes heat evenly, and giving the pie time to rest after baking to let the filling set.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend and use a gluten-free pie crust. The texture might vary slightly but the flavors will still shine.

How long can I refrigerate the prepared filling before baking?

You can refrigerate the filling for up to 48 hours before assembling the pie. When you’re ready, warm the filling gently on the stove, adding a splash of milk if it’s too thick, then assemble and bake as usual.

Final Thoughts

This Classic Chicken Pot Pie Recipe holds a special place in my heart because it’s more than just dinner—it’s a comforting ritual that brings people together. There’s joy in the process, from rolling out that dough to the moment that golden crust comes out of the oven, steam whispering up. I hope you’ll make it your own, enjoy every bite, and maybe even sneak a sliver for breakfast like I do!