Forget those frozen things…this is the real deal.
How to Make Chicken Pot Pie
Pop quiz time, everyone: raise your hand if you’ve ever had chicken pot pie.
OK, good. Now, if the chicken pot pie you had was a little single-serving thing that came out of a box in the freezer, put your hand down again. Because you haven’t really had chicken pot pie.
A homemade chicken pot pie is a thing of beauty. It’s a savory blend of chicken, veggies, and potatoes, smothered in a rich, creamy gravy…all baked into a crisp, flaky, golden crust.
Now maybe if you’re a vegetarian, or you share your home with one, you might think you need to settle for frozen pot pies because you can’t make a homemade chicken pot pie without the chicken. Never fear! All you need is a good chicken substitute, like Morning Star Chik’n Strips, and some veggie broth to make the gravy. All the other ingredients – taters, veggies, and TLC – are just the same.
This really is The Beast Homemade Chicken Pot Pie. Don’t believe me? Just try it and see. This recipe makes two potpies, so you can do one meat and one veggie, or you can make one and freeze the other for later. Then you get the best of both worlds – a homemade pie that needs no work except heating up.
NOTE: This recipe make 2 pies. If you are only wanting 1, cut ingredients in half.
The Best Homemade Chicken Pot Pie
(printable ingredients list and directions at bottom of post)
DIRECTIONS:
- In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
- Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, 1/2 cup cream, parsley, garlic salt and pepper. Stir in chicken.
- Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
- Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent. Brush top of pies with egg mixture.
- Bake at 375 for 30-35 minutes or until golden. Let stand for 10 mins before cutting.
NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Pre heat oven to 375-degree F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary.
Do you love Family Fresh Meals? Never miss out on a FUN new meal or idea and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
The Best Homemade Chicken Pot Pie
Ingredients
- 4 Tablespoons butter
- 2 medium potatoes peeled and cut into 1 in pieces
- 3 medium carrots cut into 1in pieces
- 1 medium onion
- 1 rib of celery
- 2-3 garlic cloves minced
- 6 Tbsp all purpose flour
- 3 cups chicken broth or veg broth for veg version
- 4 cups cooked chicken meat shredded or cubed
- 2/3 cups frozen peas
- 1/2 cup plus 1 Tablespoon heavy cream divided
- 1 Tablespoon minced parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 package 15 oz refrigerated pie pastries (2 will be in the package)
- 1 egg
Instructions
- In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
- Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, 1/2 cup cream, parsley, garlic salt and pepper. Stir in chicken.
- Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
- Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent. Brush top of pies with egg mixture. Bake at 375 for 30-35 minutes or until golden. Let stand for 10 mins before cutting.
- NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Pre heat oven to 375-degree F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary.
Video
Recipe Notes:
Nutrition Information:
Mary says
March 10, 2016 at 2:20 pmGoodness, this looks scrumptiously delicious!!!! Pinned. Thanks for sharing.
Wendy says
October 17, 2017 at 10:58 amThe weather turned chilly quickly which sent me in search of a warm comforting meal for dinner. I came across this one. It was easy to prepare. Made both pies for six adults. We didn’t have a pea left in the pans! Delicious recipe! It’s a keeper for sure. The only thing I added was a little thyme. Thank you. My family loved it.
Ruth Sales says
March 10, 2016 at 8:41 pmIf making the two pies, wouldn’t it be necessary to buy two packages of pie crust. The ingredients as written makes two pies.
Corey says
March 12, 2016 at 3:16 pmRuth, the 15oz package of pie crust has 2 pie crusts in 1 package 🙂
Julia says
October 18, 2016 at 7:49 pmYes, Ruth, I agree. I am making it now and it calls for two pie plates with a bottom crust and top crust. You would think it would need two packages of the crust?
Corey says
October 20, 2016 at 2:54 pmYou do not use a crust on the bottom of the pie… just the top.
Carly says
January 5, 2017 at 11:41 amI’m so confused. I bought pie crusts but am i only needing dough for the top? Where am i to get just crust for the top? I got two pies in one package. And why does it say 1/2 cup of cream parsley but its not in the ingredient list? Is cream of parsley a thing? I need some help, i’m supposed to make this tonight for dinner and dont want to disappoint. =(
Corey says
January 5, 2017 at 3:36 pmHi Carly,
I am sorry the comma isn’t showing up in the recipe card between cream and parsley. They are 2 seperate things. It should read, 1/2 cup cream, parsley. Also, as it is stated in the the beginning of the post, this makes 2 pot pies. You can make 2 and freeze 1. That is why you need 2 crusts 🙂 One for each pie. I hope that helps!
Alex says
March 3, 2018 at 6:31 pmMake a apple pie too.
Beth says
August 13, 2018 at 4:50 pmWhat do I put on top of the pies? Do I buy a dough?
Corey says
August 20, 2018 at 1:20 pmYou can buy refrigerated pie crusts Beth.
Rachel - The Castejons says
March 11, 2016 at 2:41 pmChicken pot pie is one of my top 5 favorite foods- yours looks delicious! Also, your blog is so well done! 🙂
plasterers bristol says
May 10, 2016 at 3:46 amYummy recipe. One of my favorites. Thanks for sharing.
Simon
Rae says
May 15, 2016 at 7:21 pmI couldn’t help but notice that there is no crust to line the bottom in the directions? Why is this?
Corey says
May 16, 2016 at 1:39 pmThat is just this style of potpie 🙂
Jeffrey Bleiler says
June 18, 2018 at 9:55 amCorey, I like a bottom crust for my Potpies. If I do a bottom crust would I have to increase the cooking time or make any temperature changes? Great recipe, but can’t stop myself from modifying.
Corey says
June 19, 2018 at 1:45 pmIf you do a bottom crust, I would par-bake it for about 5-10 mins before putting the filling it to keep it crispier. Other than that, I wouldn’t change anything. I hope that helps 🙂
Mary Ann Fay says
May 16, 2016 at 12:26 pmYour recipe says garlic salt but big listed in ingredients. Do you mean the 1tsp table salt?
Corey says
May 16, 2016 at 1:38 pmHi Mary Ann 🙂 I am not seeing where it says garlic salt. You do use minced garlic and yes, 1 tsp of salt. I hope that helps
Kerry says
October 29, 2017 at 8:44 pmHi, it says garlic salt under instructions #2. I used fat free milk because I did not have cream and it still turned out well. Also, added some Herbs Au Provence because I like them with chicken. This was delicious and it will be my go to from now on.
Shanna says
August 4, 2016 at 12:31 pmHow do you think this would turn out using almond milk instead of cream?
Corey says
August 8, 2016 at 11:16 amI personally have never used almond milk for this recipe. I think it should work fine. The cream is a thicker consistency, so you might not need to add as much almond milk.
Colleen Mackenzie says
August 28, 2016 at 10:12 pmMy husband and I have been craving a nice homemade pot pie. I looked on line for over an hour before I found one that peeked my interest (and I had all the ingredients on hand) So very glad I did. My husband is the pastry king in the house so he made that and I made the rest. OMG we both love it. EXACTLY the flavour we were looking for. THANK YOU for sharing!
MartiniBeanie says
December 6, 2016 at 8:06 pmI made thsee potpies, & added 1 can cream of chicken soup to the gravy/sauce. It was so rich & creamy & delicious. A perfect dinner for a cold wintery night. My family loved it. The perfect “comfort food”.
Stephanie Marie says
December 12, 2016 at 7:52 amI made this and put it into a 3 inch cast iron skillet to bake. My husband loves this and it is awesome . Thank you so much.
Instead of making 2 pies, I made one since our skillet is big enough. Left in an hour. Amazing!
Rena says
December 30, 2016 at 3:55 pmWe are making the chicken pot pie again and now I am making one with vegetarian chicken. I make it with a double pie crust. I love your recipe and so those my family.
Corey says
December 31, 2016 at 8:57 amAwesome Rena! Thank you!
Linda Steiner says
July 30, 2017 at 9:19 pmI made this wonderful Chicken Pot Pie…First ones ever I paid attention and read it twice.Wanted to print it but we can’t figure out our wireless printer!Da!Anyway it was delicious and I made my own pie crust!We liked it since it didn’t have all those cream soups!!I will definitely make it again!I used HalfnHalf instead of heavy cream.Thanks for sharing?
kristin says
January 8, 2017 at 4:30 pmWould you suggest a glass, metal nonstick, or disposable pie pan? Thanks!
Corey says
January 9, 2017 at 12:06 pmI have used both glass and a ceramic nonstick pie pan.
Ja says
January 16, 2017 at 10:10 pmCould you use this recipe to make it beef pot pie and change the broth to beef flavor?
Leah Fawn says
February 18, 2017 at 8:14 amI have 2 round pans but the clear glass one is 8″ and I believe the white one is ceramic and fits inside the 8″ one so its safe to assume it is probably 7″ or a lil less….how would those work out in regards to the crusts? I know the cruts are for 9″ pies…just trim them? I wish I could post a pic of the 2 round pie dishes I have so you could see what I mean. Thanks in advance, was thinking to try this out tonite 🙂
Mary says
March 10, 2017 at 11:59 amI love this recipe!
I make my own pie crust and freeze it ahead of time to use foer all kinds of things.
I used rotisserie chicken for this, works great.
Thanks for this recipe, I give it 5 stars.
Love to cook
cmr says
May 11, 2017 at 12:12 amWhat are your thoughts on using pie crust on the bottom? If so, would be pre-bake the bottom crust a little to prevent it being soggy?
Corey says
May 16, 2017 at 4:44 pmYou can absolutely use a crust on the bottom. Yes, I would pre bake the bottom shell a bit if you do use one.
Joyce says
May 15, 2017 at 5:31 pmWould I apply the egg mixture on the pie I plan on freezing?
Corey says
May 16, 2017 at 4:35 pmI would wait on the egg mixture until baking.
Charlotte Brown says
May 18, 2017 at 1:20 pmThis recipe was a hit! I made it for 2 of my grandkids and family last night!! Everyone loved it!! Didn’t get to freeze the second pie as everyone went back for seconds! I think next time I will make it with a bottom crust as well…..just because we all love crust!!! I did add some broccoli and mushrooms which was great. This one is going in my recipe file!! If you make it with no bottom crust you might as well make in two square or rectangular pans since you will be scooping and not slicing!! This would also work well in individual aluminum pans and cut the crust into small rounds!! Great for quick single meals! Thanks for sharing!!
Maria Kowalski says
July 19, 2017 at 1:24 pmHi, I was wondering if I used a crust on the bottom, even though it doesn’t call for it if it would turn out?
Maria
Corey says
July 19, 2017 at 5:14 pmYes you can do that Maria. I would perhaps par bake the bottom first.
Maria Center says
August 28, 2017 at 7:22 pmI want to make this recipe…however I would like a crust on the bottom as well for the top…how long do I need to back the bottom crust before I proceed with the next step?
Thanks,
Maria
Corey says
August 29, 2017 at 3:59 pmI would bake the bottom crust before putting in the filling for about 5-6 minutes at 450.
Mariyam says
September 30, 2017 at 4:33 amHi
What could I serve alongside this pie. Any recommendations?
Corey says
October 2, 2017 at 11:57 amI love a big salad on the side 🙂
Belinda says
October 3, 2017 at 7:53 pmMade this pot pie (just one as there are only two of us) for dinner tonight. My girlfriend and I loved it. I used frozen pie pastry, didn’t have peas so I used corn. I will definitely be making this again! Thank you.
Teresa Field says
October 5, 2017 at 9:34 pmI went off this recipe but also added a few things I added a package of broccoli, cauliflower, I added chicken noodle soup, green onions, and a lil more cream, a stick of butter, and mushrooms, some Italian seasoning .. omgosh this was one of the best chicken pot pies I’ve ever made. Thank you for sharing your recipe. Teresa
Jayne Perala says
October 7, 2017 at 9:55 amNo cream soups and only one crust! This is perfect. Can’t wait to try it.
Carmen says
October 16, 2017 at 6:38 pmHi how much broth do you use?
Mani says
November 1, 2017 at 11:06 amI have a question. Can I prepare the potpie in the morning and bAke it for dinner>
Corey says
November 2, 2017 at 4:04 pmYes!
Sarah says
November 29, 2017 at 9:34 pmThis is the best chicken pot pie!! My husband loved it! I made two like the recipe calls for and frozen one of the pies. My husband and I just had the frozen one and I think maybe better than the fresh? It was so good! And loved freezing the one pie for day like today don’t know what to make and short on time. Great recipe!
Moira says
December 12, 2017 at 1:09 amThis was really delicious. Loved it!
Kimmy says
January 7, 2018 at 2:52 pmI put one pie on top of the other and use a casserole dish. It is fantastic!
Lynn says
January 18, 2018 at 7:15 amI would like to make it in a 9×13 pan for pot luck do I need to make any adjustments. I will use all the filling instead of two pies.
Danyelle Domino says
January 24, 2018 at 2:27 pmIf I only plan on making one pie and don’t have heavy cream, what adjustments should I make?
Summer B says
January 24, 2019 at 9:34 amYou would just cut the ingredients for the filling in half. If you dont have heavy cream, I’m wondering if perhaps you can use some evaporated milk, as it is a thicker milk. Otherwise I think regular milk would be fine. It just may not be as rich and your filling may be less thick. But you could probably increase the flour by a tablespoon or 2 to compensate for the thinner consistency.
Dena says
January 30, 2018 at 7:26 pmThe recipe asks for 3 cups of chicken but omits the word Broth. Then it says it cooks for 1 hour and 15 mins but in the directions it says cover and cook for 40 to 45 mins step 4… but then adds step 8- bake at 425 for 30 mins reduce heat, remove foil and cook another 55 to 69 mins. The ingredients lists salt but the directions call for garlic salt- and you already added three cloves. My pie turned out fine but I threw out this recipe.
Corey says
February 5, 2018 at 10:32 amHi Dean, I am so happy your pie turned out great! Sorry for the confusion. As written in the post, this recipe makes 2 pies. You can bake both or freeze one. As indicated in the post, the cooking directions you saw at the bottom are directions for using a frozen one.
Monique says
February 10, 2018 at 2:30 pmI love this dish. I add cheese to it and pie crust at the bottom. Cook for about 10 minutes than but in the mixture and top pie crust…. Amazing.
Michael Barker says
February 12, 2018 at 6:59 pmAm I supposed to bake the one I want to freeze first? Or can I put it in the freezer uncooked?
Corey says
February 15, 2018 at 4:43 pmYou can put it in the freezer uncooked.
Connie D says
February 21, 2018 at 7:26 pmThis CPP is absolutely delicious! I made both for a family gathering and both were eaten up–not a bite left! My brother in law had thirds! It was delicious. Perfect ratios on everything. I shredded a rotisserie chicken and the flavor was just fantastic. I added a crust to the bottom and baked for a few minutes longer–I know, I know, “real” CPP doesn’t have a bottom, but I like it with one. Thank you for a great recipe–I just printed it and it’s going in my family favorites binder.
Amie says
February 22, 2018 at 6:47 pmThis was a very good recipe ? thank you for sharing! Definitely saving it!!
Sam says
March 11, 2018 at 2:06 pmThis looks amazing! I was wondering if I could make and freeze just the filling without the pie crust?
Corey says
March 11, 2018 at 8:27 pmI don’t see why not!
Sam says
March 11, 2018 at 10:53 pmThank you! It was a big hit with my family!
Deb says
March 14, 2018 at 10:25 pmHow much garlic salt?? I already added the minced garlic.
You have (2) different bake times and temperature. Which is correct?
Corey says
March 15, 2018 at 12:10 pmDeb, one baking time is for a frozen pot pie, the other is if you are making it right away. Each time is labeled as such. If you already added minced garlic, you can just add salt.
Jen says
March 20, 2018 at 5:35 pmI have made this multiple times now. Last time I baked both pies, then froze one. How long will it take to unthaw/rebake/reheat the frozen pie? Ans should I use 425 or 350 when reheating?
Corey says
March 23, 2018 at 3:09 pmHey Jen, since you already did bake it, and then froze, I would Do 375-degree F and bake until lightly browned and bubbly, about 30 to 45 minutes.
Carol says
May 9, 2018 at 10:59 pmBaked one pie and froze the other one. Delicious and my husband loved it. I was a little confused though when I took the frozen one out to bake. Tried to follow the information in Step 6 but found that to be inaccurate as the pie was not ready after the 30 – 45 minutes so I am assuming that Step 8 was what should have been followed. Is the foil supposed to be used in this step?
Corey says
May 10, 2018 at 11:12 amYes Carol, for the frozen version you need first let it sit out for about 30 mins at room temp, and then cook for 45 mins. Yes, loosely cover pie with foil. I hope that helps.
Elena says
July 8, 2018 at 12:00 pmI made & cooked both pies last time, and my twins loved them. I did put one in the fridge for another dinner – what is the best way to reheat the already cooked pie? I saw your frozen pie reheating instructions, though.
Is there a preferred kind of potato to use? I used the regular brown baking potato kind…yes, I’m cooking challenged.
Lorraine says
July 10, 2018 at 10:24 amDelicious, so tasty! I loved this recipe, used 1/2 & 1/2 instead of cream, added a little summer savory seasoning, and baked in ramekins. I cut one pie crust to cover 4 ramekins, the individual pot pies were amazing!
Sue Kopp says
September 8, 2018 at 4:39 pmThis truly is one of the best pot pies I’ve ever made! Thank you so much for such a delicious recipe that doesn’t use cream of chicken soup. For mine I used frozen puff pastry for the top, because I had it. Definitely making it again, and will be freezing. My husband is already asking for it! Thanks again.
Corey says
September 11, 2018 at 7:31 pmI am so happy you loved it Sue!
Lauren says
October 9, 2018 at 10:07 pmI am looking forward to making this recipe and I plan to freeze one pie to give to a new mom. I want to give her the correct instructions, but am a little confused on whether to use #6 or #8 for baking after freezing. Both give different oven temps and times. Thank you!
Corey says
October 10, 2018 at 12:16 pmSorry for the confusion Lauren, when we changed recipe cards, the info came up weird. The recipe card should be all fixed now.
Jenifer Miller says
October 15, 2018 at 3:34 pmMaking this tonight! How long do you saute the potatoes, carrots, etc to get them tender and at what heat setting?
Sally says
October 28, 2018 at 6:49 pmI’ve never had nor made a pot pie that didn’t have both a bottom & top crust. I’m going to make this tonight with both a bottom & top crust. I’ll just decrease the ingredients a little and I, too, will add a little thyme. I don’t have heavy cream but I do have 1/2 & 1/2 and I’m sure it will work just fine. Happy to see there in no corn in this recipe. I can tell by the ingredients that this will, no doubt, be very good.
TJ in AZ says
November 4, 2018 at 8:11 pmThis makes TWO PIES!! I made the entire recipe and then realized that. Fortunately, I was watching the amounts closely, I did not overdo! I got it into a deep dish pan which the men in my house, cannot wait to gobble. The mixture is delicious. Just know it makes TWO delicious pot pies.
Becci Thompson says
November 17, 2018 at 9:04 pmThis is seriously the most delicious homemade pot pie recipe! Wow! I followed the recipe exactly. I did add about 1/2 c. corn. I prefer to have a crust on both top and bottom so I followed the advice of others and baked the bottom crust separately at 375° for about 7-9 minutes (until it looked mostly cooked). I made sure to poke holes with a fork all over the bottom crust before baking it to stop the crust from bubbling up. The 2 pot pies turned out perfectly. I seriously can’t wait to make this again. It’s delicious and definitely worth all five stars!
Corey says
November 19, 2018 at 5:15 pmI am so happy you loved the recipe Becci!
Tammy says
November 19, 2018 at 8:06 pmThis is a great recipe! Easy to follow directions, easy prep and delicious to eat! Both my toddler and hubby gobble it up when I make it, it’s a great way to sneak in extra veggies too !
Mary Waitschies says
December 6, 2018 at 4:18 pmMary 12-5-18
I made this pie. I normally do not like pot pies
My granddaughter gave me this recipe and I
Roasted my chicken first. I also use a bottom crust.
I cooked the crust first for five minutes.
This is the most awesome and delicious pot pie.
I will make this again.