When the temperatures begin to dip and the leaves turn golden, there’s an undeniable crave for comfort food that feels like a warm embrace. Enter my Homemade Chicken Pot Pie—an ideal remedy for those chilly evenings when you long for the cozy familiarity of classic meals. Imagine the delightful aroma of tender chicken mingling with vibrant vegetables, all wrapped in a flaky, golden crust that crumbles blissfully at each bite.

What I love most is its versatility; you can easily customize this dish with leftovers or whatever fresh veggies you have on hand. And while it might look fancy, the truth is, this hearty pie is a breeze to whip up—perfect for impressing your family or satisfying your own comfort food cravings. Whether you opt for a store-bought crust or take the extra step to make your own, this Chicken Pot Pie recipe (VIDEO) will soon become a staple in your kitchen. Get ready to dig in and let the flavors transport you to a simpler time!

Why is this Chicken Pot Pie Recipe (VIDEO) a Must-Try?

Comfort Food Bliss: Nothing beats the warm, inviting flavors of this dish, making it the ultimate comfort food for chilly nights.

Customizable Goodness: Use leftover chicken, turkey, or even go vegetarian with lentils and your favorite veggies.

Easy to Make: Perfect for beginners, the straightforward steps ensure delicious results every time, even impressing seasoned chefs.

Family Favorite: Ideal for gatherings, everyone will want a second helping of this crowd-pleaser.

Time-Saver: Prepare it ahead of time and simply pop it in the oven when you’re ready to feast. While you’re at it, pair it with some creamy Garlic Mashed Potatoes for a complete meal experience!

Chicken Pot Pie Ingredients

• Here’s everything you need for a delicious Chicken Pot Pie!

For the Pie Crust
Homemade Pie Crust – A flaky base that holds all the delicious filling; don’t fret if you need to use store-bought for convenience.
For the Filling
Cooked Chicken – Shredded chicken provides the protein; leftover rotisserie works wonders!
Unsalted Butter – Adds richness; feel free to swap with margarine if needed.
Medium Yellow Onion – Brings aromatic goodness when sautéed; shallots can be a milder alternative.
Medium Carrots – Sweetness and color in each bite; frozen carrots can save time!
White or Brown Mushrooms – Contributes a delightful umami flavor; substitute zucchini if avoiding mushrooms.
Garlic Cloves – Enhances the flavor; garlic powder works just fine in a pinch.
All-Purpose Flour – Essential for thickening the gravy; gluten-free flour works if needed.
Chicken Stock – Forms the base of the sauce; opt for low-sodium for a healthier touch.
Heavy Cream – Adds delectable creaminess; half-and-half or cashew cream can lighten it up.
Fine Sea Salt – Balances the flavors; adjust to suit dietary preferences. Kosher salt works too!
Black Pepper – Deepens the seasoning; optional if you prefer a milder dish.
Frozen Peas – Adds sweetness and beautiful color; no thawing necessary.
Parsley – Fresh herb that offers a pop of color; thyme can be a lovely substitute.
Egg – Provides a golden wash that helps achieve that beautiful crust browning.

This Chicken Pot Pie recipe is sure to warm your heart and impress your family!

How to Make Chicken Pot Pie Recipe (VIDEO)

Melt the Butter: In a Dutch oven, melt the unsalted butter over medium heat. Add the medium yellow onion and medium carrots, sautéing for 8 minutes until they become soft and fragrant.
Sauté Vegetables: Toss in the white or brown mushrooms and minced garlic cloves. Continue to sauté for an additional 5 minutes until the mushrooms are tender and release their juices.
Thicken the Filling: Sprinkle the all-purpose flour into the mixture, cooking for about 2 minutes. Gradually stir in the chicken stock and heavy cream. Simmer for about 1 minute until the mixture thickens.
Season and Combine: Season your filling with fine sea salt and black pepper. Then fold in the shredded cooked chicken, frozen peas, and chopped parsley. Remove from heat and let this delicious filling cool slightly.
Prepare the Crust: Roll out the first homemade pie crust and lay it into a deep pie dish. Spoon in the savory filling, ensuring it’s evenly distributed.
Cover and Seal: Roll out the second pie crust, place it over the filling, and crimp the edges to seal it well. Don’t forget to cut slits in the crust for steam to escape during baking!
Bake to Perfection: Brush the top crust with a beaten egg for an alluring golden finish. Bake in a preheated oven at 425°F for 30-35 minutes until the crust is golden and bubbly. Allow it to rest for 15 minutes before slicing.

Optional: Serve with a sprinkle of fresh parsley on top for added color and flavor.

Exact quantities are listed in the recipe card below.

What to Serve with Homemade Chicken Pot Pie?

When you’re ready to create a cozy, heartwarming meal, look no further than these incredible pairings!

Creamy Mashed Potatoes: The velvety texture complements the flaky crust, adding a rich, comforting element to your plate.
Fresh Dinner Rolls: Soft and warm, these rolls are perfect for soaking up the delicious gravy from your Chicken Pot Pie.
Garden Salad: A crisp salad topped with a tangy vinaigrette provides a refreshing contrast to the rich filling, balancing the meal beautifully.
Steamed Green Beans: Their vibrant color and slight crunch add a fresh element, making your dinner feel more complete and wholesome.
Roasted Brussels Sprouts: Caramelized and nutty, these sprouts enhance the savory flavors of the pot pie while adding texture variety to your meal.
Balsamic Glazed Carrots: Sweet and tangy, they pair wonderfully, echoing the sweetness of the carrots in the pot pie.
Savory Herb Stuffing: The savory notes in stuffing resonate with the flavors of the pot pie, adding depth and satisfying heartiness to the dinner experience.
Apple Crisp: Finish your meal on a sweet note with this warm, spiced dessert that echoes the comforting qualities of your Chicken Pot Pie.
Chardonnay: Sip on this bright wine for its crisp acidity that cuts through the creaminess, enhancing your dining experience with every bite.

Make Ahead Options

Homemade Chicken Pot Pie is perfect for meal prep enthusiasts! You can prepare the filling up to 3 days in advance, making weeknight dinners a breeze. Simply follow the recipe up to the point of cooling the filling, then store it in an airtight container in the fridge. The crust can also be made ahead and refrigerated for up to 24 hours. When you’re ready to bake, roll out the chilled crust, fill it with the prepped mix, cover it, and bake as instructed. This not only saves you time but ensures that your Chicken Pot Pie is just as delicious and comforting as if you made it fresh!

Expert Tips for Chicken Pot Pie Recipe (VIDEO)

Crust Perfection: Ensure to thaw your pie crust adequately before rolling it out. A well-thawed crust eases handling and minimizes tearing.
Precise Baking Time: Avoid underbaking by checking for a golden crust and bubbly filling. If the edges brown too quickly, use a pie shield.
Filling Adjustments: For variety, switch out vegetables based on what you have. Just be careful not to overcrowd the filling for a well-set texture.
Resting Time: Let the Chicken Pot Pie cool for at least 15 minutes post-baking. This helps the filling set and makes for easier slicing.
Flavor Boost: Add a splash of white wine to the filling while cooking the vegetables for an extra depth of flavor!

How to Store and Freeze Chicken Pot Pie

Fridge: Store leftovers in an airtight container for up to 3 days. If it’s still warm, let it cool completely before sealing to prevent sogginess.

Freezer: Wrap the unbaked Chicken Pot Pie tightly in plastic wrap and foil; it can be frozen for up to 2 months. For baked pies, allow cooling before wrapping.

Reheating: To reheat, simply bake at 350°F until heated through, about 20-25 minutes for leftovers and 45-60 minutes for frozen pies. Always cover with foil initially to prevent over-browning.

Make-Ahead Tip: Prepare the filling and crust ahead of time, then store separately in the fridge for up to 24 hours before assembling and baking your Chicken Pot Pie.

Chicken Pot Pie Variations

Make this beloved dish truly yours by exploring these delightful twists and substitutions.

Turkey Swap: Use leftover turkey from holiday feasts for a festive variation that’s just as delicious.
Veggie Boost: Add fresh vegetables like corn, diced potatoes, or green beans to the filling for extra flavor and nutrition. Mix and match based on what’s in season!
Creamy Coconut: For a dairy-free option, substitute heavy cream with coconut milk, lending a subtle sweetness and richness to the pie.
Chickpea Delight: Replace chicken with chickpeas or lentils for a hearty vegetarian version that’s packed with protein and flavor. Your meatless Monday just got an upgrade!
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the filling for an exciting heat that elevates the familiar flavors to new heights.
Cheesy Goodness: Stir in some shredded cheddar or mozzarella in the filling for a cheesy, gooey delight that will have everyone coming back for seconds.
Seasonal Upgrade: Use seasonal herbs like sage or rosemary instead of parsley to infuse the filling with warm, earthy flavors that complement the dish beautifully.
Crust Alternatives: Opt for a biscuit topping instead of a pie crust for a charming twist on the classic. Simply spoon the filling into a baking dish and drop dollops of biscuit dough on top before baking!

Chicken Pot Pie Recipe FAQs

What type of chicken should I use for the filling?
Absolutely! You can use cooked chicken, and leftover rotisserie chicken works perfectly. Shredded chicken ensures an even distribution of flavors, making each bite delicious. For a different twist, try leftover turkey if you have any!

How do I store leftover Chicken Pot Pie?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. It’s crucial to let the pie cool completely before sealing it to prevent any sogginess. When you’re ready to dig in, simply reheat in the oven!

Can I freeze Chicken Pot Pie, and if so, how?
Very! You can freeze both unbaked and baked Chicken Pot Pie. To freeze unbaked, wrap it tightly in plastic wrap and then foil; it can be stored for up to 2 months. For a baked pie, let it cool thoroughly before wrapping it. When ready to eat, bake from frozen at 350°F until completely heated through, approximately 45-60 minutes.

What can I do if my filling is too runny?
If you find that your filling is too runny, don’t worry! You can add a bit more flour or cornstarch mixed with a little water to thicken it up while it’s still cooking. Allow it to simmer until you reach your desired consistency. Remember to stir continuously to prevent lumps!

Are there any dietary considerations for this Chicken Pot Pie Recipe?
Definitely! If you or someone in your household has allergies, you can easily modify this recipe. For instance, if you are avoiding gluten, simply substitute the all-purpose flour with a gluten-free flour blend. If someone has a mushroom allergy, you can just skip the mushrooms altogether or replace them with zucchini or diced bell peppers. Always feel free to adjust according to your dietary needs!

How long can I keep my Chicken Pot Pie in the fridge after baking?
You can enjoy your Chicken Pot Pie for up to 3 days in the fridge when stored properly in an airtight container. If you need longer storage, consider freezing it! Remember to let it cool completely before sealing it in the fridge to maintain texture and flavor.