Homemade Chicken Pot Pie

frontal shot of a slice of chicken pot pie on a plate, showing the creamy filling inside

5 from 1 vote

This homemade chicken pot pie is rich, creamy, and packed with tender chicken and veggies in a flaky, buttery crust. It’s pure comfort food - warm, hearty, and perfect for a cozy family dinner!

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: American, British, Traditional

Difficulty: Easy

Servings: slices

Calories: 266kcal

Author: Nora from Savory Nothings

Ingredients

1 medium-large Yukon Gold potato peeled and diced into ½ inch pieces (about 1 cup)
1 large carrot peeled and cut into ¼-inch dice (about 1 cup)
1 stick celery thinly sliced (about ½ cup)
1 pound chicken breast cut into ½-3/4 inch pieces
1 ½ cups chicken broth
4 tablespoons unsalted butter
1 medium onion finely diced (about 1 cup)
1 clove garlic finely minced
4 tablespoons all-purpose flour
¾ cup half-and-half
½ teaspoon salt
¼ teaspoon dried thyme
black pepper to taste
½ cup frozen peas
½ cup frozen corn
2 (9-inch) pie crusts store-bought or homemade
1 large egg beaten

Instructions

Make filling:

Cook vegetables and chicken: Place 1 medium-large Yukon Gold potato, 1 large carrot, 1 stick celery and 1 pound chicken breast (all diced) in a medium-large pot.
Add 1 ½ cups chicken broth, bring to a simmer over medium-high heat.
Reduce heat to medium and simmer, covered, until vegetables and chicken are just tender (8-10 minutes). Take off the heat and set aside. Do not drain!
Make filling: Melt 4 tablespoons unsalted butter in a deep, wide skillet over medium heat. Add 1 medium onion (diced) and cook until softened, about 8 minutes. Stir through 1 clove garlic (minced). Do not brown!
Reduce heat to medium-low. Whisk in 4 tablespoons all-purpose flour and cook for one minute, whisking constantly. Pour in ¾ cup half-and-half, whisking constantly, until smooth. Season with ½ teaspoon salt, ¼ teaspoon dried thyme and black pepper.
Simmer filling: From chicken and vegetable mixture, measure out liquid (careful, hot, use a ladle). If necessary, top up with broth to reach 1 ½ cups. Whisk liquid into creamy filling until smooth. Simmer 5-10 minutes, until thickened to your liking.
Finish filling: Stir chicken mixture, ½ cup frozen peas and ½ cup frozen corn into filling. Check for seasoning and adjust as needed. Set aside to cool completely before adding to pie crust (cooling filling completely will help prevent a soggy crust).

Assemble pie:

In the meantime, prepare pastry: Use one (9-inch) pie crust to line a well-greased 9-inch pie plate. Do not trim edges yet. Set pie plate into refrigerator to chill.
Roll remaining pie crust into an about 10-inch circle, if not using pre-rolled crusts. Place on parchment paper and cover with plastic wrap. Chill in refrigerator as well until filling is ready.
Finish pie: Preheat oven to 425°F. Place cold filling into pastry-lined pie dish. Place pastry lid on top. Trim, seal and flute edges. Cut slits into the top as air vents.
Brush with 1 large egg (beaten). Bake in preheated oven for 35-40 minutes or until golden brown. After 20 minutes of baking, cover edges with foil or pie shield.
Rest and serve: Place pie on wire rack and rest for at least 10 minutes before slicing. Filling thickens as it cools, so if you prefer a thicker filling, wait for 30-60 minutes before serving!

Notes

Ingredient notes:

Use boneless, skinless chicken breast or swap for thighs for extra richness.
Yukon Gold potatoes hold their shape better than russets.
Frozen peas and corn make prep easier, but fresh works too.
Pie crusts can be homemade or store-bought—keep them cold for the best texture.
Half-and-half adds creaminess; don’t swap for milk, or the filling may be too thin.

Recipe tips:

For the best crust, let the filling cool completely before assembling.
To avoid a soggy bottom crust, you can brush it with egg wash before adding the filling.
Let the pie rest for at least 10 minutes before slicing so the filling sets properly.

Storage:

Store leftovers covered in the fridge for up to 3 days and reheat in the oven at 350°F to keep the crust crisp.
To freeze, assemble but don’t bake - wrap tightly and freeze for up to 3 months. Defrost before baking, or bake straight from frozen at 425°F, adding extra time as needed.

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