How to Make Chicken Pot Pie from Scratch 

A golden, flaky crust hides a creamy filling packed with tender chicken and vegetables.

Chicken pot pie is one of those recipes that feels like home to me. It’s hearty, filling, and always gets smiles around the table. I love the way the rich, creamy filling blends with the golden crust, giving just the right mix of flavor and texture. Every time I bake chicken pot pie, it feels like sharing a little comfort with the people I care about most.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs (or 4 cups cooked shredded chicken)
  
• 1 small yellow onion, diced
  
• 2 stalks celery, chopped
  
• 1 cup frozen peas and carrots (about 10 oz)
  
• 3 tablespoons butter
  
• 2 tablespoons flour
  
• 1 teaspoon garlic, minced
  
• 1 cup chicken broth
  
• 1 cup whole milk
  
• 2 teaspoons fresh thyme leaves
  
• Salt and black pepper, to taste
  
• 2 refrigerated pie crust sheets
  
• 1 egg, beaten for egg wash
  

Easy Chicken Pot Pie Recipe

This chicken pot pie is one of my favorite meals to make when I want something warm and filling. It has just the right mix of tender chicken, rich sauce, and crispy crust. If you’re new to baking pies, don’t worry—this recipe is straightforward and forgiving. Once you try it, you’ll see why it’s a comfort food classic in my home.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 6

Course: Side Dish

Cuisine: British

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 ½ lbs boneless skinless chicken thighs (or 4 cups cooked shredded chicken)
• 1 small yellow onion diced
• 2 stalks celery chopped
• 1 cup frozen peas and carrots about 10 oz
• 3 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon garlic minced
• 1 cup chicken broth
• 1 cup whole milk
• 2 teaspoons fresh thyme leaves
• Salt and black pepper to taste
• 2 refrigerated pie crust sheets
• 1 egg beaten for egg wash

Method

 

1. Cook the chicken: Cut chicken into chunks and season lightly with salt and pepper. In a skillet, cook until no longer pink. Remove and shred or dice.
2. Prepare the filling base: In the same pan, melt butter. Add onion, celery, and garlic. Sauté until soft and fragrant.
3. Make the sauce: Sprinkle in flour and stir well. Slowly whisk in chicken broth and milk until smooth. Let it thicken for a few minutes.
4. Add vegetables and chicken: Stir in peas, carrots, thyme, and the cooked chicken. Taste and adjust seasoning with salt and pepper.
5. Assemble the pie: Roll out one pie crust in a 9-inch pie dish. Spoon in the filling evenly. Place the second crust on top. Seal the edges and cut small slits for steam to escape.
6. Bake: Brush the crust with the beaten egg. Bake at 400°F (200°C) for 35–40 minutes, or until the crust is golden brown.
7. Rest and serve: Let the pie cool for 10 minutes before cutting. This helps the filling set.

Notes

Make-Ahead and Freezing Instructions

One thing I love about chicken pot pie is how easy it is to prepare ahead of time. If I know I’ll be busy, I cook the filling in advance and keep it in the fridge for up to two days. When I’m ready, I just assemble the pie with the crust and bake it fresh.

Freezing also works well. I often put the unbaked pie together, wrap it tightly in foil, and freeze it for up to 2 months. When I want to serve it, I bake it straight from frozen. It takes a little longer, usually about 50–55 minutes, but the crust still comes out golden and crisp.

You can also freeze baked leftovers. Just let the pie cool, cut it into slices, and store them in airtight containers. They reheat nicely in the oven or even in the microwave for a quick, comforting meal.

Instructions

1. Cook the chicken: Cut chicken into chunks and season lightly with salt and pepper. In a skillet, cook until no longer pink. Remove and shred or dice.
   
2. Prepare the filling base: In the same pan, melt butter. Add onion, celery, and garlic. Sauté until soft and fragrant.
   
3. Make the sauce: Sprinkle in flour and stir well. Slowly whisk in chicken broth and milk until smooth. Let it thicken for a few minutes.
   
4. Add vegetables and chicken: Stir in peas, carrots, thyme, and the cooked chicken. Taste and adjust seasoning with salt and pepper.
   
5. Assemble the pie: Roll out one pie crust in a 9-inch pie dish. Spoon in the filling evenly. Place the second crust on top. Seal the edges and cut small slits for steam to escape.
   
6. Bake: Brush the crust with the beaten egg. Bake at 400°F (200°C) for 35–40 minutes, or until the crust is golden brown.
   
7. Rest and serve: Let the pie cool for 10 minutes before cutting. This helps the filling set.
   

Make-Ahead and Freezing Instructions

One thing I love about chicken pot pie is how easy it is to prepare ahead of time. If I know I’ll be busy, I cook the filling in advance and keep it in the fridge for up to two days. When I’m ready, I just assemble the pie with the crust and bake it fresh.

Freezing also works well. I often put the unbaked pie together, wrap it tightly in foil, and freeze it for up to 2 months. When I want to serve it, I bake it straight from frozen. It takes a little longer, usually about 50–55 minutes, but the crust still comes out golden and crisp.

You can also freeze baked leftovers. Just let the pie cool, cut it into slices, and store them in airtight containers. They reheat nicely in the oven or even in the microwave for a quick, comforting meal.

Nutritional Value (per serving, makes 6 servings)

• Calories: ~420
  
• Protein: 26g
  
• Fat: 21g
  
• Carbohydrates: 30g
  
• Fiber: 3g
  
• Sugars: 5g
  

Conclusion

This chicken pot pie is one of my favorite meals to make when I want something warm and filling. It has just the right mix of tender chicken, rich sauce, and crispy crust. If you’re new to baking pies, don’t worry—this recipe is straightforward and forgiving. Once you try it, you’ll see why it’s a comfort food classic in my home.