If you’re craving something cozy, hearty, and seriously comforting, you’ve come to the right place. This Best Chicken Pot Pie Recipe is exactly what you need when you want a home-cooked meal that makes you feel warm and satisfied from the very first bite. I absolutely love how this pot pie turns out with its flaky double crust and creamy, savory filling that’s packed with tender chicken and veggies—you’re going to want to make it again and again.

❤️

Why You’ll Love This Recipe

Double Crust Perfection: The flaky, buttery crust on top and bottom locks in all the delicious filling and adds a wonderful texture contrast.
Creamy, Flavorful Filling: The rich gravy with tender chicken and fresh vegetables hits all the right homey notes.
Perfect for Meal Prep: This pot pie tastes just as amazing the next day and freezes beautifully.
Great for Any Skill Level: I break down every step so even if you’re new to making pies, you’ll feel confident and successful.

A slice of chicken pot pie with three layers sits on a white plate over another white plate on a white marbled surface. The first layer is a golden brown, firm, slightly cracked top pie crust with a few small green herb sprigs on it. The second layer is a creamy filling with soft white chicken chunks, orange carrot pieces, and bright green peas visible. The third layer is a thick, golden brown crust on the edge, textured with vertical ridges from being pressed down. A fork with a wooden handle holds some filling, resting next to the pie slice on the plate. Photo taken with an iphone --ar 2:3 --v 7 - Best Chicken Pot Pie, chicken pot pie with flaky crust, hearty chicken and vegetable pie, comfort food chicken pie, homemade chicken pot pie

Ingredients You’ll Need

Each ingredient works in harmony to create that classic pot pie flavor and texture you love. I always recommend using fresh veggies and good-quality chicken broth for the best results.

Flat lay of a ball of pale beige homemade pie crust dough, raw cubed skinless boneless chicken breast pieces, two peeled whole carrots sliced into rounds, several fresh celery stalks sliced, a small pile of unsalted golden butter cubes, half of a small yellow onion chopped, a few garlic cloves peeled and minced, a small mound of all-purpose flour, a small white bowl filled with coarse salt, a small white bowl of freshly ground black pepper, fresh dried thyme leaves loose, a small white bowl of clear golden chicken broth, a small white bowl of creamy half-and-half, a small pile of bright green frozen peas, one whole uncracked brown egg, a small white bowl of milk, and a few sprigs of fresh green thyme arranged with perfect symmetry in simple white ceramic bowls and plates, 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 - Best Chicken Pot Pie, chicken pot pie with flaky crust, hearty chicken and vegetable pie, comfort food chicken pie, homemade chicken pot pie

Chicken: I prefer boneless skinless chicken thighs for their tenderness and flavor, but chicken breast works well too.
Carrots: Slice them thinly so they cook quickly and evenly in the filling.
Celery: Adds a subtle crunch and freshness that balances the creamy sauce.
Unsalted Butter: Essential for making the roux that thickens the gravy and adds buttery richness.
Yellow Onion: Finely chopped for that sweet oniony base in the filling.
Garlic: Just a little bit to deepen the savory flavor.
All-Purpose Flour: To thicken the sauce perfectly without lumps.
Salt and Pepper: Season to your taste, but don’t skip them—they really bring everything together.
Dried Thyme: A classic herb for that comforting, slightly earthy aroma.
Chicken Broth: Reduced sodium is best so you can control the saltiness of the pot pie.
Half-and-Half: Adds creaminess without making the filling too heavy.
Frozen Peas: An easy way to get sweet pops of green in your filling.
Egg Wash: A mix of egg and milk to brush on the crust for a beautiful golden, shiny finish.
Pie Crust: Homemade or store-bought all-butter crust works—just make sure to have two crusts, one for the base and one for the top.

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 like to play around with this Best Chicken Pot Pie Recipe depending on what’s in my fridge or my mood. Feel free to customize it—you’ll find that it holds up beautifully to tweaks.

Vegetable Swaps: I sometimes add diced potatoes or mushrooms instead of peas, which gives a lovely earthy depth.
Herb Variations: Fresh rosemary or sage can replace thyme for a different but equally cozy flavor profile.
Gluten-Free Option: Use a gluten-free all-purpose flour blend for the roux and purchase or make gluten-free pie crust.
Dairy-Free Version: Substitute the half-and-half with full-fat coconut milk and use dairy-free butter alternatives for the crust and roux.

How to Make Best Chicken Pot Pie Recipe

Step 1: Simmer the Chicken and Veggies

Start by combining the cubed chicken, sliced carrots, and celery in a pot and covering them with water. Bring to a boil, then boil for about 10 minutes. This ensures the chicken cooks evenly without drying out and softens the vegetables just enough. Once done, drain everything and set aside. This simple step helps build a tender, flavorful base for our filling.

Step 2: Make the Rich Gravy Filling

In a skillet, melt butter over medium heat and sauté onions and garlic until the onions turn translucent and the butter starts to brown lightly—this takes about 5 minutes and it’s when those wonderful aromas start filling your kitchen. Whisk in flour, salt, pepper, and dried thyme, then gradually add chicken broth and half-and-half while stirring constantly to avoid lumps. Simmer on low heat for about 10 minutes until thickened to a luscious, creamy gravy. Don’t rush this step—if your gravy isn’t thick enough, just keep simmering a bit longer.

Step 3: Prepare the Pie Crusts

Roll out one disc of chilled pie dough on a floured surface into a 12-inch circle, then fit it gently into your pie dish. Making sure to tuck it smoothly without stretching will prevent shrinkage when baking. Trim any excess dough with a sharp knife. I usually make my crust the day before so it’s well chilled—this makes rolling and handling much easier.

Step 4: Assemble the Pie

Layer your drained chicken and veggies evenly in the crust, scatter the frozen peas on top, and pour your thick gravy all over. Then roll out the second dough disc and cover the filling. Trim and crimp the edges with a fork to seal everything in, and cut a few small slits on top to let steam escape. Brush the whole crust with the egg wash for that dreamy golden finish. This is the part that really makes your pot pie look as good as it tastes!

Step 5: Bake to Golden Perfection

Bake your pot pie at 425°F (218°C) for 32 to 38 minutes. After about 20 minutes, protect the edges of the crust with aluminum foil or a pie shield to prevent over-browning—this trick I learned the hard way after burning my first pot pie crust! The result? A perfectly golden, crisp crust that’s not burnt at the edges, with a bubbling hot filling underneath. Let it cool for at least 10 minutes before slicing to help the filling set up nicely.

👨‍🍳

Pro Tips for Making Best Chicken Pot Pie Recipe

Chill Your Dough: Always chill your pie crust well before rolling and after assembling the pie to prevent shrinking and ensure flakiness.
Cook Filling Just Right: Don’t overcook the chicken when boiling—about 10 minutes is perfect to keep it tender and juicy.
Thicken Your Gravy Thoroughly: Let the gravy simmer until it’s thick enough to coat the back of a spoon; this prevents a watery filling that can soggy your crust.
Protect Pie Edges: Use foil or a pie shield to keep crust edges from burning while the rest bakes to a perfect golden brown.

How to Serve Best Chicken Pot Pie Recipe

A slice of golden brown pie with a flaky crust sits stacked on two white plates with a creamy filling inside. The filling has soft pale chunks of white meat, bright orange carrot pieces, and green peas mixed in a thick light beige sauce. The crust edges are crimped and the top has a sprig of fresh green herb for decoration. In the blurry background, the rest of the pie is visible in a clear pie dish. The whole scene is set on a white marbled surface with a soft focus, showing warmth and homeliness. Photo taken with an iphone --ar 2:3 --v 7 - Best Chicken Pot Pie, chicken pot pie with flaky crust, hearty chicken and vegetable pie, comfort food chicken pie, homemade chicken pot pie

Garnishes

I like to add a few fresh thyme sprigs on top of the pie before serving. It’s simple but adds a fresh herbal note and makes the presentation feel special. A light sprinkle of freshly cracked black pepper over each plate is my go-to final touch.

Side Dishes

Since the pot pie is rich and filling, I often serve it alongside a crisp green salad or steamed green beans to add some brightness and texture contrast. Mashed potatoes or roasted root vegetables work beautifully too if you want to go all out.

Creative Ways to Present

For special occasions, I’ve made individual pot pies in ramekins with the same double crust technique—it feels really luxurious and everyone gets their own perfectly portioned serving. You can also use festive pie crust cutters to make shapes on top before baking to match holidays or themes.

Make Ahead and Storage

Storing Leftovers

Leftover pot pie keeps wonderfully in the fridge for up to 5 days when stored in an airtight container. I recommend keeping the whole pie covered tightly with plastic wrap or foil to prevent the crust from drying out.

Freezing

I often freeze leftover pot pie portions in freezer-safe containers or wrap slices tightly in plastic wrap and foil. It freezes well for up to 3 months, making it a perfect meal prep option for busy weeks when you want that comfort food fix without the fuss.

Reheating

To reheat, I pop leftovers in a 350°F (175°C) oven covered loosely with foil for about 20 minutes, then remove foil for the last 5 minutes to crisp the crust back up. This method keeps everything warm and flaky—not soggy or dry.

FAQs

Can I use store-bought pie crust for this recipe?

Absolutely! While I love making my own all-butter pie crust for that extra buttery flavor and flaky texture, store-bought crusts work just fine and save a lot of time. Just make sure to choose a good quality crust and keep it well chilled before baking.
What’s the best way to prevent a soggy bottom crust?

One trick I use is to fully cook and drain the filling ingredients before assembling the pie so excess moisture isn’t trapped. You can also bake the bottom crust for 5–7 minutes before adding the filling (blind baking) to keep it crispier, though it’s optional for this recipe. Finally, thickening the gravy well really helps as a thick sauce won’t soak the crust.
Can I make this pot pie vegetarian?

Yes! Simply substitute the chicken with your favorite hearty vegetables like mushrooms, potatoes, or even chickpeas, and use vegetable broth instead of chicken broth. Adjust seasoning accordingly, and you’ll still get that wonderful creamy and comforting pot pie experience.
How do I know when the filling is properly thickened?

The gravy should be thick enough to coat the back of a spoon—when you run your finger through it, the line should hold. If it’s still runny, keep simmering gently and whisking until it reaches this consistency. This step ensures your pot pie filling won’t be too watery.

Final Thoughts

This Best Chicken Pot Pie Recipe holds a special place in my kitchen because it’s the kind of dish that feels like a big, warm hug on a plate. I love making it when I want to impress guests or simply treat my family to some old-fashioned comfort. You’ll enjoy how the homemade crust and creamy filling come together so beautifully—and once you try it, I bet it’ll become one of your go-to recipes too. Trust me, your oven and your appetite will thank you!