Name: Homemade Chicken Pot Pie Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 recipe homemade pie dough, chilled (enough for top and bottom crusts); 1 pound boneless skinless chicken breasts; 1/3 cup butter (75 g); 1/2 cup celery, sliced (50 g); 1/3 cup onion, chopped (45 g); 1/3 cup all-purpose flour (40 g); 1/2 teaspoon salt (2.5 g); 1/4 teaspoon freshly ground black pepper (0.5 g); 1/4 teaspoon celery seed (0.5 g); 1/2 teaspoon garlic powder (1.5 g); 1 teaspoon chicken bouillon paste (or 1 bouillon cube) (5 g); 1 cup milk (240 ml); 8 ounces frozen mixed vegetables (carrots, peas, green beans, and corn) (225 g); 1 egg; 1 tablespoon milk (15 ml)

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There’s something incredibly comforting about a warm, flaky pie crust hugging a creamy, savory filling, and that’s exactly why I’m so excited to share this Homemade Chicken Pot Pie Recipe with you. It’s the kind of meal that feels like a big, cozy hug on a chilly evening, perfect for family dinners or when you just want to treat yourself to some hearty goodness. Plus, making it from scratch means you control every ingredient, so it ends up tasting fresher and more satisfying than any store-bought version.

What I love most about this Homemade Chicken Pot Pie Recipe is how versatile it is — you can swap in veggies you love, adjust seasoning to your taste, and even make it ahead for a stress-free weeknight dinner. If you’ve never made pie dough before, don’t worry — the recipe includes a simple, foolproof dough that turns golden and flaky every time. Trust me, once you nail this pot pie, it quickly becomes a go-to comfort meal in your kitchen!

Ingredients You’ll Need

All the ingredients in this Homemade Chicken Pot Pie Recipe work together to create that classic, creamy filling and buttery crust combo. Here’s a quick shopping tip: aim for fresh, high-quality chicken breasts and firm vegetables to get the best texture and flavor in your pie.

Homemade pie dough: Making this from scratch really lifts the whole pie — it’s flaky and buttery without the additives.
Boneless skinless chicken breasts: I recommend fresh or thawed chicken for the juiciest filling.
Butter: Adds richness to the filling and helps create a luscious roux.
Celery: Gives a subtle crunch and brightness to the filling.
Onion: Adds sweetness and depth of flavor.
All-purpose flour: The thickening agent for that creamy sauce everyone loves inside pot pies.
Salt, black pepper, celery seed, garlic powder: These seasonings marry the flavors and keep things balanced.
Chicken bouillon paste (or cube): A secret weapon for deep savory flavor.
Milk: Creates a velvety texture in the sauce.
Frozen mixed veggies: Carrots, peas, green beans, and corn add color and sweet bites.
Egg and extra milk (for egg wash): Make sure your crust gets that glossy golden finish.

Variations

I love making this Homemade Chicken Pot Pie Recipe my own depending on what I have on hand or who I’m cooking for — feel free to get creative and make it perfect for you!

Use leftover rotisserie chicken: A huge time-saver that still tastes amazing and keeps the pie moist.
Swap veggies: Try sweet potatoes, mushrooms, or even kale for some extra nutrition and flavor twists.
Make it gluten-free: Use your favorite gluten-free flour blend in the roux and a premade gluten-free pie crust.
Boost the herbs: Fresh thyme or rosemary can elevate the flavor profile beautifully.
For extra creaminess: Stir in a dollop of sour cream or cream cheese just before baking.

How to Make Homemade Chicken Pot Pie Recipe

Step 1: Prepare the Pie Crust

Start by bringing your homemade pie dough out of the fridge so it can soften just a little while you prep the filling. Roll one half out to fit your pie dish for the bottom crust, then tuck it in and set aside. Trust me, chilling the dough beforehand helps it keep its shape and stay flaky when baking — so don’t skip this!

Step 2: Cook the Chicken and Veggies

Dice the chicken breasts into bite-sized pieces and sauté them in a pan with a little butter until just cooked through. Then, add chopped celery and onion, cooking until they soften — about 4-5 minutes. This builds the flavor base and softens those veggies perfectly without turning them mushy later on.

Step 3: Make the Creamy Filling

Now, stir in the flour, salt, pepper, celery seed, and garlic powder to the chicken and veggie mix, cooking for a minute to form the roux. Gradually whisk in the milk and chicken bouillon paste, simmering gently until the sauce thickens to a creamy consistency. Finally, stir in your frozen mixed veggies and cook until warmed through — the filling should be rich, velvety, and packed with that classic pot pie flavor.

Step 4: Assemble the Pie

Pour the filling into your prepared bottom crust, then roll out the remaining dough to fit as a top crust. Seal the edges well — I like using a fork to crimp them tight, which also looks cute! Don’t forget to cut small vents in the top crust to let steam escape during baking.

Step 5: Brush and Bake

Whisk together the egg and a tablespoon of milk to make your egg wash, then brush this all over the top crust. This little step adds that irresistible glossy golden finish that makes everyone want to dig right in. Bake your pot pie in a preheated 400°F (200°C) oven for about 30-35 minutes until the crust is puffed and golden brown.

How to Serve Homemade Chicken Pot Pie Recipe

Homemade Chicken Pot Pie Recipe - Recipe Image

Garnishes

I like to sprinkle freshly chopped parsley or thyme over the top just before serving for a pop of color and freshness. Sometimes, a pinch of cracked black pepper right on top helps brighten all those cozy flavors as well.

Side Dishes

Since this Homemade Chicken Pot Pie Recipe is a hearty meal on its own, I usually pair it with a simple green salad dressed lightly in vinaigrette or some steamed green beans for crunch. But if you’re feeding a crowd, roasted Brussels sprouts or a side of garlicky mashed potatoes never disappoint!

Creative Ways to Present

For a fun twist, I’ve baked this pie in individual ramekins — perfect for dinner parties or portion control. You can also shape the top crust with cookie cutters into leaves or stars for autumn and holiday dinners, making the pie not only delicious but pretty too!

Make Ahead and Storage

Storing Leftovers

I usually let the pot pie cool completely, then cover it tightly with foil or plastic wrap before refrigerating. It keeps great for up to 3-4 days, and the flavors actually get better after sitting for a day!

Freezing

If I want to freeze the pot pie, I assemble it but don’t bake. I wrap it well in plastic wrap and foil and freeze for up to 2 months. When ready, I thaw overnight in the fridge and then bake as usual — it tastes surprisingly fresh and comforting even after freezing.

Reheating

Reheat your pot pie in the oven at 350°F (175°C) for about 20 minutes, covered loosely with foil to keep the crust from over-browning. This helps maintain that crispy, flaky crust while warming the filling evenly — microwave tends to make it soggy, so I avoid that.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts for this Homemade Chicken Pot Pie Recipe?

Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred or dice the cooked chicken and add it to the filling after making the roux base. This reduces cooking time and still gives you that comforting pot pie flavor.
What’s the best way to make the crust extra flaky in this Homemade Chicken Pot Pie Recipe?

Keep your pie dough cold and don’t overwork it while rolling. Using cold butter or shortening in the dough helps create those flaky layers. A quick chill after rolling and before baking also locks in that texture.
Can I prepare the filling ahead of time?

Yes! You can make the filling a day in advance and store it in the fridge. When ready, simply assemble with your pie crust and bake. This saves time on busy days and keeps things fresh.
What if I don’t have chicken bouillon paste?

No worries! You can substitute 1 chicken bouillon cube, or even a bit of well-seasoned chicken broth concentrate. It’s all about that depth of flavor, but you can adjust seasoning to taste.
How long does the Homemade Chicken Pot Pie Recipe take to bake?

You’ll bake the assembled pot pie at 400°F (200°C) for 30-35 minutes, until the crust is golden and the filling is bubbling. Keep an eye out for that golden color — it means your pie is perfectly done!

Final Thoughts

This Homemade Chicken Pot Pie Recipe has become one of those dishes that feels like home every time I make it. It’s rich, filling, and packed with flavors that remind me of cozy family dinners from my childhood. I can’t recommend enough giving this a try — whether you’re an experienced home cook or just getting started, this recipe is forgiving and endlessly comforting. So go ahead, roll up your sleeves, and enjoy the delicious reward of a homemade pot pie fresh from your own oven!