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The Best Homemade Chicken Pot Pie

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Forget those frozen things...this is the real deal.

The Best Homemade Chicken Pot Pie - Easy to make and freeze - FamilyFreshMeals.com

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.

The Best Homemade Chicken Pot Pie -- Slice of pie on a white plate

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 version at bottom of post) 
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

 

DIRECTIONS:
1. In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.

The Best Homemade Chicken Pot Pie - Saute vegetables in a pot

2. 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.

The Best Homemade Chicken Pot Pie - Sauted vegetables with broth, cream and peas

3. Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.

4. 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.

The Best Homemade Chicken Pot Pie - Pie being brushed with egg wash

 

5. Bake at 375 for 30-35 minutes or until golden. Let stand for 10 mins before cutting.

Slice of the Best Homemade Chicken Pot Pie on a white plate

 

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.

 

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5 from 20 votes
Print
The Best Homemade Chicken Pot Pie
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This recipe for The Best Homemade Chicken Pot Pie pot pies, so you can do one meat and one veggie, or you can make one and freeze the other for later!

Course: Main Course
Cuisine: American
Keyword: The Best Homemade Chicken Pot Pie
Servings: 16
Calories: 280 kcal
Author: Corey Valley
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
  1. In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
  2. 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.
  3. Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.

  4. 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.

  5. 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.

Recipe Video

Recipe Notes

This recipe makes 2 pies. You can either bake both or freeze one for later. The nutritional facts reflect 16 total servings (2 pies)

Nutrition Facts
The Best Homemade Chicken Pot Pie
Amount Per Serving
Calories 280 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 49mg 16%
Sodium 456mg 19%
Potassium 282mg 8%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Protein 8g 16%
Vitamin A 44.2%
Vitamin C 11.9%
Calcium 3.1%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

    • The 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.

      Reply

  2. If making the two pies, wouldn’t it be necessary to buy two packages of pie crust. The ingredients as written makes two pies.

    Reply

      • Yes, 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?

        Reply

          • I’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. =(

          • Hi 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!

  5. I couldn’t help but notice that there is no crust to line the bottom in the directions? Why is this?

    Reply

      • Corey, 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.

        Reply

        • If 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 🙂

          Reply

    • Hi 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

      Reply

      • Hi, 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.

        Reply

    • I 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.

      Reply

  8. My 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!

    Reply

  9. I 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”.

    Reply

  10. I 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!

    Reply

  11. We 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.

    Reply

    • I 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?

      Reply

  14. I 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 🙂

    Reply

  15. I 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

    Reply

  16. What 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?

    Reply

    • You can absolutely use a crust on the bottom. Yes, I would pre bake the bottom shell a bit if you do use one.

      Reply

  18. This 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!!

    Reply

  19. Hi, 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

    Reply

  20. I 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

    Reply

  22. Made 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.

    Reply

  23. I 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

    Reply

  27. This 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!

    Reply

  30. I 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.

    Reply

  32. The 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.

    Reply

    • Hi 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.

      Reply

  33. I 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.

    Reply

  35. This 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.

    Reply

  38. How much garlic salt?? I already added the minced garlic.
    You have (2) different bake times and temperature. Which is correct?

    Reply

    • Deb, 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.

      Reply

  39. I 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?

    Reply

    • Hey 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.

      Reply

  40. Baked 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?

    Reply

    • Yes 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.

      Reply

  41. I 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.

    Reply

  42. Delicious, 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!

    Reply

  43. This 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.

    Reply

  44. I 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!

    Reply

    • Sorry for the confusion Lauren, when we changed recipe cards, the info came up weird. The recipe card should be all fixed now.

      Reply

  45. Making this tonight! How long do you saute the potatoes, carrots, etc to get them tender and at what heat setting?

    Reply

  46. I’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.

    Reply

  47. This 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.

    Reply

  48. This 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!

    Reply

  49. This 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 !

    Reply

  50. Mary 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.

    Reply

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