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.
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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:
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Allison says
Hi- I would like to make this in a 13×9. Will this work if I roll the 2 crusts together? Will in need to make more filling? Thanks!!
Chelsea says
This is the best chicken pot pie I’ve ever had and made. What type of parsley did you get from the store?? Italian or curly or another variety?
Corey says
Italian 🙂
Shelley says
How long can you refrigerate before cooking? Will it last two days?
Robby says
This chicken pot pie recipe is delish! I followed your recipe exactly, but did use a bottom pie crust because crust is delicious (precooked it for 10 minutes prior to filling it) and I didn’t have fresh parsley, so used dry which worked just fine, but I am looking forward to making it again with fresh parsley. Thanks for sharing it!
Brad says
This is the best chicken pot pie recipe I’ve found on the internet. Including recipes from well known chefs. I used two crusts and I actually finish this recipe off in the pressure cooker. Simply delicious.
Bethany Murano says
This really IS the best homemade chicken pot pie!! I started making this about a year ago and it’s become a steady part of our rotation. My family goes nuts over this pot pie. It’s literally perfect exactly as written….don’t change a thing! Thank you for such a great recipe 😊
Chris says
I am excited to try your recipe. It looks great! I plan to make two pies for a co-worker, and will need to bring them to work and store in the fridge all day. Do you think it’s better to bring it unbaked, or baked? If unbaked, I could make the filling the day before, then fill the pans and add the crust in the morning, and wrap well. I could send along an egg and a little container of cream, with instructions to make the egg wash and brush it on. Think that’s the best way?? Or I could bake the day before (til barely browned — prob lightly covered w foil) and have them reheat. There will be no bottom crust. I guess I could freeze unbaked and have it thaw on the work fridge all day…that might be best for transport. Would appreciate your thoughts!! Thanks for the recipe—I will check out the rest of your blog!!
Corey says
I would probably bring them in baked and have them reheat at home.
Sandy says
The recipe calls for 1 onion, is this just a whole onion added to the pot? It doesnt say chopped.
Corey says
Yes, you will want to chop the onion 🙂
Jerrie Kendrick says
I made this pot pie and we loved it. However it came out a little dry and my husband like it real creamy. What went wrong
Kathy Ann says
My gravy came up really runny and not thick enough. Where did I go wrong? Added flour to vegetables and butter and cooked for a short while then slowly added chicken stock. Maybe I need to cook to thicken gravy longer? Thinking of making with only two cups stock. What should I do?
Sundas says
Good morning! We LOVE this recipe in my house. It is so tasty! I do need to let you know that we tried the instructions for freezing and baking the pie at a later time last night. It did not work. I defrosted my pie for 2 hours and then had to bake it for 1 hour at 375, and 1 hour at 420 (total bake time 2 hours). I would suggest adjusting these instructions in your recipe.
Thanks again!
Peg says
This recipe is the BEST! You don’t enen have to put in a pie crust. It can be eaten without the crust added. Dang it’s good.
I followed the recipe but added a bit of spice to kick up the flavor just a smidge!
Thank You!,,
Corey says
So happy you loved it Peg!
Nicole Edwards says
Everyone loved this recipe!. Even though it has no bottom crust it was yummy. Had with garlic bread sticks. Super good bonus my husband didn’t add extra salt to his dish.
Cher W says
I loved this recipe. I did use a bottom crust and followed the tip below to pre cook it for about 9 minutes before I put the filling in so it doesn’t get soggy.
I was super distracted while making this recipe that I forgot to put peas in, but the pie still came out delicious. The servings came out to be enough to make two pies, so I now have one in the freezer. I can’t wait to cook it again.
A tip from me- taste test the filling before to make sure it tastes right. I ended up adding a little more salt, but not too much!
Adrienne says
So delicious! I have made this recipe as written and also tried with bottom crust. When adding the bottom crust I doubled the broth and heavy cream and used 9 tbs flour. I’ve also used Turkey. All turned out great!
Anonymous says
Great recipe. I like mine with a bottom crust too, so I added one.
Anonymous says
When I freeze and bake the pies for later, should I still put the egg wash on them before freezing them?
Sam says
I added fresh thyme and 2/3 cup corn. Froze one pie for another day. We DEMOLISHED the one I baked.
Sheila Illes says
This pie was so flavourful. I get three by using the same amount of base sauce but adding more ingredients. So good and so handy to have in the freezer. Thank you for the recipe.
Jessie says
Do I Cook potatoes before I put them in pie or do they cook while on oven? I need to know so I can make asap
Corey says
Jessie, just follow the direction in the recipe. They will look a little while in the pot with the other veggies and then more in the oven.
Donna Wilson says
This was so good! The only thing I did different was added a bottom crust and thyme (only because I love thyme and poultry). This recipe will be a family favorite! Thanks!
Victoria says
Absolutely delicious! Adding this to my recipe stash!
MDASILVA says
Made this for my daughter’s birthday dinner request. It was easy to make and so delicious!
Marissa says
Would this recipe work in a 13×9 ? I would like to make in one dish for a family of 8
Terri E says
BEST pot pie recipe I’ve tried! Made it before and my family is requesting and super excited to get again. I think the heavy cream puts it over the top, love it! Thanks for the recipe!
Natalie says
The filling is fantastic! I tend to modify recipes (the pantry dictates the modifications, or a few dietary needs can too). We used buckwheat/quinoa flour, and lard/coconut oil, and onion greens instead of onion.
My mother rocked out the home made pie shells and we are salivating as it bakes (I may have accidentally eaten some of the pot pie filling before it made it to the oven).
Rose says
In the first step, how long do you saute? Should potatoes be fully soft at the end of this step?
Corey says
Veggies should be tender at the end of the first step.
Colleen says
This recipe was not only delicious but so easy and filling. Made one for my family and shared the other. Which received rave reviews also!
Lorah says
Love, love, love this recipe. Note: You really do NOT need a bottom crust. Also, we added poultry seasoning to taste and it really made the pie. This recipe gets raves from my family and it gets 5 stars from me!
Jenna says
This recipe is absolutely delicious! I love that it makes 2 pies because we just gobble them up. Using just the one crust helps cut some calories and the filling is so amazing, you don’t even need it! Thank you for sharing this recipe with our family!
Katie says
I love this recipe so much. I have made it multiple times. I always run into trouble with the frozen pie. Even when I take it out of the freezer 30mins ahead of time. It always takes an hour and a half at least to bake through.
Linda says
This is the second time that I’ve made this recipe and found it so easy and delicious! My only change was with the crust. My daughter suggested a lighter dough, so I replaced it with buttered Phyllo sheets under the filling and on top. Everyone raved about this dinner…thank you for this recipe!
Ed says
Hi Corey, I’ve been making this recipe for years. Hands down the best and very easy. Always make 2 and freeze 1.. Always flawless following your recipe and instructions. Just wanted to let you know. I’ll be making 4 pies this weekend with leftovers and goodies.
Happy Thanksgiving to All!
Corey says
That is wonderful Ed! Happy Thanksgiving to you as well!
Doreen Chopp says
I made the Best Chicken Pot Pie, and it was truly the best I have ever eaten, I gave 1 to my daughter and shared the other with a friend. It was excellent
Corey says
So happy you all love this recipe Doreen!
Grammy says
Excellent recipe, tastes incredible and easy to make
Linda Ravior says
My family loves this recipe! The only thing that I needed to change up was the crust to Phyllo dough, since my daughter has an allergy to soy. The filling though is absolutely delicious! So glad I found this!
Joyce says
I just made this chicken pot pie. It smells and looks amazing. Very easy to make. I prefer just the top crust, I find it’s too much dough with a bottom crust as well.
Phyllis Burruss says
Truthfully the BEST pot pie I ever ate! My husband thought so as well!
Leslie says
I didn’t really have many family recipes for good homecooked foods, and so I found this and decided to try it. It’s absolutely amazing! For my cooked chicken I season it with rotisserie chicken seasoning and it adds a little kick to the pie. This is now in my cookbook journal to make on the regular!
Corey says
So happy you found this recipe and love it!
Linda Davis says
Loved this recipe! My only negative is I like a bottom crust. Am going to try it with the double crust today. Who knew the best pot pie has garlic?! My husband is already drooling lol
Stacie Anderson says
That’d what I said…that & I like corn in my pot pies. The filling looks delish…just need that bottom crust!
Karey from Texas says
Absolutely perfect and delicious! I didn’t have russet potatoes so substituted diced canned potatoes instead (well rinsed). Used leftover roasted chicken from Sunday dinner. This one is a keeper. Thanks.,
Corey Stalter says
So I plan on making this tomorrow but I’m using ramekins since I usually freeze a few for quick dinners… I’m excited to try your recipe… I’ll update with pics! Plus, I like your name so I have to try the recipe lol
Pam Stewart says
Can I do this in a 9×13 pan? Same time, same oven temp?
Corey says
I’ve never tried it in a 9X13 pan Pam, so I can’t say for sure.
JoAnn says
There are only 2 of us and a large pie would be too much, I think. How would I portion this out to individual servings? This would be great to pull out of the freezer for a quick and easy meal when we are travelling in our trailer.
Corey says
I could cook this JoAnn, and then after it cools, store individual pieces in freezer containers. When you are ready to use, just reheat what you need.
Stacie Anderson says
So there’s no bottom crust? Why would you not have a bottom crust?? I was only going to say I’d add corn to this…but no bottom crust is a sin 😑.
Corey says
LOL. You are welcome to add a bottom crust. Just make sure to par bake it before adding the filling.
Jon (Skiddles) says
Made the “double” batch. Turned out perfect! With the added bottom crust was just like Gma made it!! Golden crust, soft vibrant veggies, gravy was amazing! Thank you!
Marilynn L. says
Vegan version: Substituted basil-infused olive oil for the butter. Used soy cream (I like the unsweetened, like Silk or So Good). And some lightly seasoned mock “chicken” from the refrigerated section of my supermarket. Tried it with puff pastry on top and regular crust (made with vegetable shortening) The family gave it a thumbs up. No leftovers! Both crusts were good! Thanks!
Marilynn L. says
I neglected to give this recipe 5 stars in my last comment. It’s so easy to make this one vegan. I use vegetable stock and I added some poultry seasoning, as suggested by someone else. There are a lot of mock meat products out there which are plant-based. This recipe is a hit. I made a large casserole-dish size for a potluck. It looked like someone had licked it clean!
Lisette says
If I make this pie to giveaway to someone, how long can it be refrigerated and stay fresh before I have to freeze it?
Corey says
I would bake it or freeze it with 2 days.
J Powers says
This is my go to for chicken pot pie. My husband never like it until this recipe. We love it.