Name: Homemade Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound skinless, boneless chicken breast halves, cubed; 1 cup sliced carrots; 1 cup frozen green peas; 0.5 cup sliced celery; 0.333 cup butter; 0.333 cup chopped onion; 0.333 cup all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 teaspoon celery seed; 1.75 cups chicken broth; 0.666 cup milk; 2 (9 inch) unbaked pie crusts

If you’re craving that ultimate comfort food, you have got to try this Homemade Chicken Pot Pie Recipe. I absolutely love how creamy and flaky this pie turns out every single time. When I first tried making it from scratch, I was hooked — the combination of tender chicken, sweet peas, and perfectly cooked carrots inside a buttery crust is just unbeatable. Stick with me, and I’ll walk you through every step so your pot pie turns out as fantastic as mine (and your family will go crazy for it!).

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Why You’ll Love This Recipe

Made From Scratch: You get control of all the flavors, and it tastes way better than anything store-bought.
Perfectly Balanced Filling: Creamy sauce with just the right herbs, plenty of veggies, and tender chicken.
Flaky, Golden Crust: The buttery crust is crisp on the outside and melts in your mouth.
Family Favorite: This dish has never failed to bring smiles to my family’s dinner table.

A golden-brown pie with a thick, flaky crust that is crimped around the edges, sitting in a silver pie tin on a white plate. The top crust has a slightly puffed texture with small bubbles and a few browned spots. A section of the crust is broken open to show a creamy filling inside that holds green peas and orange carrot slices. The creamy filling has a smooth white color with some black pepper specks visible. The pie rests on a dark blue cloth atop a silver wire rack, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Pot Pie, Chicken Pot Pie from scratch, best chicken pot pie recipe, flaky chicken pot pie, comforting chicken pot pie

Ingredients You’ll Need

This Homemade Chicken Pot Pie Recipe uses simple ingredients that blend beautifully to create that classic comfort dish we all love. Using fresh veggies like carrots and celery adds nice crunch and sweetness, while the chicken broth and milk give the filling its rich, silky texture.

Flat lay of a small pile of cubed skinless, boneless chicken breast halves, a small mound of bright orange sliced carrots, a handful of fresh green peas scattered naturally, a small pile of pale green sliced celery, a pat of rich yellow butter on a white ceramic plate, finely chopped white onion arranged neatly in a small white bowl, a small white bowl with fine all-purpose flour, a tiny heap of coarse salt, a tiny heap of ground black pepper, a tiny heap of celery seeds, a small white bowl filled with golden chicken broth, a small white bowl of fresh creamy milk, two unbaked golden pie crusts stacked slightly overlapping on a simple white ceramic plate 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 awthu7i m7354615311229779997 - Homemade Chicken Pot Pie, Chicken Pot Pie from scratch, best chicken pot pie recipe, flaky chicken pot pie, comforting chicken pot pie

Chicken breast: Skinless and boneless works best for tender bites without extra fat.
Carrots: I prefer slicing them thin so they cook evenly and soften just right.
Frozen green peas: Convenient and sweet, they add a pop of color and texture.
Celery: Gives a subtle earthy crunch that balances the richness.
Butter: Essential for sautéing and creating the base for the creamy sauce.
Onion: Adds natural sweetness; cook it until translucent for the best flavor.
All-purpose flour: Key to thickening the sauce perfectly without lumps.
Salt, black pepper, celery seed: The seasonings that elevate the flavors beautifully.
Chicken broth: Use good quality broth for a deeper, richer taste.
Milk: Adds creaminess and smooths out the sauce.
Unbaked pie crusts: Use your favorite brand or homemade crust for that golden, flaky finish.

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.

Variations

I love making this Homemade Chicken Pot Pie Recipe my own by experimenting with different veggies and seasonings—you should definitely feel free to get creative with it based on what your family likes or what you have on hand.

Variation: I sometimes swap green peas for fresh corn in summer for a sweeter twist that my kids adore.
Vegetarian option: Replace chicken with hearty mushrooms and veggie broth for a meat-free comfort meal.
Crust alternatives: I’ve used puff pastry instead of traditional pie crust for an extra flaky texture.
Herbs: Adding fresh thyme or rosemary can elevate the flavor if you want a more aromatic pie.

How to Make Homemade Chicken Pot Pie Recipe

Step 1: Cook the Chicken and Vegetables

Start by combining the cubed chicken, sliced carrots, peas, and celery in a saucepan. Add just enough water to cover everything and bring it to a boil. Let it boil gently for about 15 minutes until the chicken is cooked through and the veggies are tender but not mushy. Then drain everything well—this ensures your filling won’t be watery later.

Step 2: Make the Creamy Sauce

While the chicken and veggies cook, melt your butter in another saucepan over medium heat. Toss in the chopped onion and cook it slowly until it’s soft and translucent – this part takes about 5-7 minutes and really builds flavor. Stir in the flour, salt, pepper, and a pinch of celery seed, cooking for another minute to get rid of the raw flour taste.

Step 3: Thicken the Filling

This is the magic moment—I slowly add the chicken broth and milk while stirring constantly to avoid lumps. Once combined, reduce the heat to medium-low and simmer it gently for 5-10 minutes until the sauce thickens to a luscious, creamy texture. Remove from heat and set aside.

Step 4: Assemble the Pie

Place your drained chicken and veggies into the bottom pie crust, then pour that hot, creamy sauce over the top. Cover everything with the second pie crust, seal the edges tight, and trim any excess dough. Don’t forget to cut small slits in the top crust to let steam escape—this helps keep your crust flaky, not soggy.

Step 5: Bake to Golden Perfection

Bake your pie in a preheated 425°F (220°C) oven for 30-35 minutes until the crust is beautifully golden brown and the filling is bubbly. Let it cool for 10 minutes before serving — this rest time helps the filling set so it doesn’t spill over when you slice in.

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Pro Tips for Making Homemade Chicken Pot Pie Recipe

Don’t Rush the Sauce: Stir constantly when adding broth and milk to avoid lumps and make sure it thickens nicely.
Drain Well: After boiling chicken and veggies, drain them thoroughly so the pie doesn’t get soggy—this helped me every time I cooked my first few pies.
Seal Edges Firmly: Press pie edges tightly to prevent leaks but don’t overwork the dough or it will lose flakiness.
Use a Hot Oven: Baking at a high temperature gives that gorgeous golden crust and bubbly filling you want.

How to Serve Homemade Chicken Pot Pie Recipe

A round pie with a golden, flaky crust that is crimped and slightly raised at the edges sits on a white plate. The top crust has small steam vents in the shape of leaves, and fresh green herbs are scattered on one side. A spoon rests on the pie, scooping out a portion to reveal a creamy filling inside with visible pieces of orange carrot and green peas mixed in. The plate is on a white marbled surface with a grey cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Pot Pie, Chicken Pot Pie from scratch, best chicken pot pie recipe, flaky chicken pot pie, comforting chicken pot pie

Garnishes

I usually keep garnishes simple—a sprinkle of fresh chopped parsley adds a lovely pop of color and a hint of freshness that balances the richness. Sometimes a little cracked black pepper on top just before serving brings out the flavors beautifully.

Side Dishes

This pot pie is pretty hearty, but I like pairing it with a fresh green salad tossed with a light vinaigrette to cut through the richness. A side of roasted Brussels sprouts or steamed green beans also works well and adds tasty variety to the meal.

Creative Ways to Present

For special occasions, I’ve made individual pot pies using ramekins topped with mini pie crust rounds for an elegant touch. It’s such a fun way to serve this classic and makes the meal feel a little extra special.

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken pot pie in an airtight container in the fridge for up to 3 days. When I do this, I usually keep any topping crust separate if it’s a bit soggy and just reheat it on the side to keep the flakiness intact.

Freezing

If you want to freeze your Homemade Chicken Pot Pie Recipe, assemble it but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready, bake straight from frozen but add extra baking time to ensure it’s cooked through.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through — this keeps the crust crispier than using a microwave. If you’re short on time, microwaving works but the crust loses its texture quickly.

FAQs

Can I use rotisserie chicken for this Homemade Chicken Pot Pie Recipe?

Absolutely! Using pre-cooked rotisserie chicken is a great shortcut—just shred it and add it to the cooked veggies before pouring in the sauce. It saves time without sacrificing flavor.
How do I prevent the bottom crust from getting soggy?

Draining the chicken and veggies very well is essential, as is making sure your sauce isn’t too runny. You can also try baking the bottom crust a little before adding the filling (blind baking) to help it stay crisp.
Can I make this recipe gluten-free?

Yes! Use a gluten-free flour blend to thicken the sauce, and swap the pie crust for a gluten-free alternative. Just be mindful of baking times as some gluten-free crusts can differ.
How long does this chicken pot pie keep in the fridge?

Properly stored in an airtight container, it stays fresh for about 3 days in the fridge. Beyond that, I’d recommend freezing to maintain quality.

Final Thoughts

This Homemade Chicken Pot Pie Recipe truly feels like a warm hug on a plate, and it’s one of those dishes I keep coming back to when I want to impress family or just treat myself. It’s a recipe that brings everyone to the table, fills the house with incredible smell, and delivers those comforting flavors that never go out of style. Give it a try—I promise you’ll love the process and the delicious results!