A warm, flaky, and creamy pot pie recipe is one of the best comfort meals you can make at home. It brings back memories of cozy family dinners and smells amazing while baking.
This homemade version is loaded with tender chicken, mixed vegetables, and a rich, savory sauce wrapped in a buttery pie crust.
I’ve made this countless times and it’s always a crowd-pleaser and perfect for Sunday dinners, holidays, or meal prep.
If you’ve only tried frozen versions, you’ll love how fresh and flavorful this one tastes. Let’s walk through how to make this hearty, satisfying classic from scratch.
Ingredients You’ll Need
Here’s everything to gather before you start:
- Pie Crust
- Use homemade or store-bought pie dough (you’ll need a top and bottom crust).
- A homemade crust gives better flavor and texture.
- Chicken
- Boneless, skinless chicken breasts (about 1 pound).
- Cook fresh or use rotisserie chicken as a shortcut.
- Vegetables
- Frozen mixed vegetables (carrots, peas, corn, green beans).
- Celery and onion for added flavor.
- Butter and Flour
- Butter for richness.
- All-purpose flour to thicken the filling.
- Seasonings
- Salt, pepper, garlic powder, and celery seed.
- Chicken bouillon paste for extra depth.
- Milk and Water
- For a creamy base.
- Save some chicken cooking water to use in the sauce.
- Egg Wash
- One egg mixed with milk to brush on the crust for a golden finish.
Step-by-Step Instructions
Follow these simple steps to make a classic pot pie from scratch:
- Cook the Chicken
- Season chicken with salt and pepper.
- Place in a pot, cover with water, and simmer until cooked through.
- Remove, cool, and chop into bite-sized pieces. Reserve about 1¾ cups of the cooking water.
- Prepare the Filling
- Sauté onions and celery in butter until soft.
- Stir in flour, garlic powder, bouillon, and other seasonings.
- Slowly add milk and reserved water. Simmer until thickened.
- Mix in chopped chicken and frozen veggies. Taste and adjust seasonings.
- Let the filling cool before assembling.
- Assemble the Pot Pie
- Roll out one pie crust and place it in a 9-inch pie pan.
- Pour the cooled filling into the crust.
- Roll out the second crust and lay it on top.
- Seal the edges and cut a few slits in the top to release steam.
- Add the Egg Wash
- Whisk one egg with a tablespoon of milk.
- Brush the top crust lightly to help it turn golden while baking.
- Bake It
- Preheat oven to 425°F (220°C).
- Bake for 40–50 minutes until golden and bubbly.
- If the crust browns too fast, tent with foil.
- Let cool for at least 15–20 minutes before serving.
Make-Ahead Tips
Make your weeknight dinners easier with these prep-ahead ideas:
- Prepare the Filling in Advance
- Cook and store it in the fridge for up to 2 days.
- Let it cool fully before storing in a sealed container.
- Assemble the Pie a Day Early
- Build the whole pie and refrigerate it uncooked.
- Bake it fresh the next day.
- Freeze for Later
- Freeze before or after baking.
- Wrap tightly and store for up to 3 months.
- Thaw overnight in the fridge before baking.
Best Side Dishes to Serve
Balance out the meal with these fresh, light, or crunchy sides:
- Green Salad – Try a wedge salad, broccoli apple salad, or Brussels sprouts slaw.
- Roasted Vegetables – Carrots, green beans, or mixed root veggies.
- Dinner Rolls – Soft and buttery rolls pair perfectly.
- Fruit Salad – Apples, pecans, and fresh greens add a nice contrast.
Final Tips from Experience
I’ve made this pot pie dozens of times, especially during the holidays. Homemade crust and freshly cooked chicken make a big difference.
Once, I used leftover turkey after Thanksgiving, it worked great. If you’re in a rush, store-bought crust and rotisserie chicken will save time without losing flavor.
Just don’t skip letting the filling cool before baking, it helps the crust stay crisp.
Why This Recipe Works
- Homemade Flavor – Tastes better than any frozen version.
- Easy to Customize – Swap in turkey, mushrooms, or other seasonal veggies.
- Freezer-Friendly – Perfect for batch cooking or gifting to friends.
- Family Favorite – Great for kids and adults alike.
With this pot pie recipe, you’ll have a complete, comforting meal that feels like home.
Whether you’re cooking for family dinner, making freezer meals, or enjoying leftovers for lunch, it’s a dish you’ll turn to again and again.
Chicken Pot Pie
Ingredients
Equipment
Method
- Season chicken with salt and pepper. Place in a saucepan, cover with water, and simmer until cooked through. Remove and chop into small pieces. Reserve 1¾ cups of the cooking water.
- In the same saucepan, cook onions and celery in butter until soft. Stir in flour, salt, pepper, garlic powder, bouillon, and celery seed. Add milk and reserved water. Simmer until thickened.
- Add chopped chicken and frozen vegetables to the sauce. Stir well. Adjust seasoning if needed. Let the mixture cool completely.
- Preheat oven to 425°F (220°C). Roll out bottom pie crust and fit into a 9-inch pie pan.
- Pour the cooled filling into the crust. Roll out the top crust and place over the filling. Seal and crimp edges. Cut slits in the top for steam to escape.
- Whisk egg and milk. Brush over the top crust. Bake for 40–50 minutes, or until golden and bubbly. Cover with foil if browning too quickly.
- Remove from oven and let cool for 15–20 minutes before serving.