The Best Homemade Classic Chicken Pot Pie Recipe
The Classic Homemade Chicken Pot Pie recipe. Warmth of a hearty chicken dinner in a flaky pie crust is the perfect comfort food.
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Hearty comfort food is on our dinner menu at least once a week.
I mean, who can turn down a plate of chicken, vegetables, flavorful gravy, herbs, and butter pie crust?
I’ve been making this Chicken Pot Pie recipe for YEARS. I tidied it up for you, shot some new photos, tweaked the recipe (I mean who doesn’t change things a little each time they make it), and here it is.
How to make Classic Chicken Pot Pie
First, you’ll need to start with about 2 cups of cooked, diced chicken. It’s about 2 chicken breasts worth, give or take a little. I usually bake a little extra chicken earlier in the week, or a rotisserie chicken is a great, quick option!
Also, decide if you’ll be using a single or double pie crust. In an effort to be a little “healthyish” while still enjoying comfort food, we usually only bake ours with a top crust. But, feel free to add a bottom crust if you prefer (no extra baking time needed).
In a large skillet, melt butter. Add onion, celery, and 1 cup of frozen peas and carrots. Cook for about 3 minutes.
Add cooked chicken and stir to combine.
Sprinkle with flour, stir and cook over medium heat for about 2 minutes. Mixture will become pasty.
Reduce heat to low and add chicken broth, wine, and heavy whipping cream. If you choose not NOT add wine, substitute more chicken broth to replace the wine.
Add, salt, pepper, and poultry seasoning. Bring the chicken mixture to a slow boil and allow mixture to thicken. This will take about 10 minutes.
Preheat oven to 400 degrees F.
Pour thickened mixture into a deep dish pie plate. Roll out pie crust so that it’s a little bit bigger than the top of the pie plate.
You can either make your own pie crust, or use a refrigerated pie crust.
Place crust on top and press into the sides, by pinching with your finger and thumbs. Cut slits into the top of the crust for venting.
Bake pot pie for about 35-40 minutes, until bubbly and crust is lightly browned. Allow to cool about 10 minutes before serving.
Can Chicken Pot Pie be Made Ahead of Time
Yes! This is why every grocery store has a whole freezer section of this particular dish!
First, make sure you use a disposable pie plate (most grocery stores have deep dish pie plates made of aluminum).
You can put the entire UNCOOKED pot pie (once the filling has cooled) into the freezer. I cover with foil then put into a freezer safe container.
When ready to bake, add about 20 minutes to the bake time when cooking from frozen. ENJOY.
Tips for making this Easy Chicken Pot Pie Recipe
For today’s recipe, you can use shredded chicken, rotisserie chicken, or even leftover turkey from the holidays!
Individual ramekins of chicken pot pie can be made as well. Cut the pie crust into circles to fit on top of each ramekin.
What to serve with Chicken Pot Pie Dinner
We love whipping up a batch of Homemade Applesauce to go with our dinner. If made in the instant pot, it takes minutes, and the perfect comfort food pairing!
This Copycat Olive Garden Salad and Dressing recipe is always a great option to pair with comfort food! While your pot pies are cooking, you can easily make this homemade dressing and salad.
Not gonna lie, my family loves the sweetness of this Pistachio Fluff Salad paired with the warmth of a homemade Chicken Pot Pie.
More freezer meal ideas
If you’re in the need of stocking your freezer with some delicious freezer meals, here are a few of my favorites.
You’ll love these easy, freezer friendly Chicken Alfredo Stuffed Shells. The perfect weeknight dinner recipe with chicken, cheese, broccoli and alfredo sauce all stuffed in a pasta shell!
Chicken and Sausage Jambalaya Pot Pie. Give this easy, cajun dinner recipe a try tonight!
If you love easy, delicious dinner ideas, these Stuffed Taco Shells are for you! Plus, prep them in advance and freeze the shells for a later meal. Great for new moms too!
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- 1 refrigerated pie crust (or homemade)
- 1/4 cup unsalted butter
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1 cup frozen peas and carrots
- 2 cups cooked chicken (or turkey), diced
- 1/2 cup all-purpose flour
- 1 3/4 cup chicken broth
- 1/4 cup white wine
- 3/4 cup heavy whipping cream
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp poultry seasoning
- In a large skillet, melt butter. Add onion, celery, and 1 cup of frozen peas and carrots. Cook for about 3 minutes.
- Add cooked chicken and stir to combine.
- Sprinkle with flour, stir and cook over medium heat for about 2 minutes. Mixture will become pasty.
- Reduce heat to low and add chicken broth, wine, and heavy whipping cream. Add, salt, pepper, and poultry seasoning. Bring the chicken mixture to a slow boil and allow mixture to thicken. This will take about 10 minutes.
- Preheat oven to 400 degrees F.
- Pour thickened mixture into a deep dish pie plate. Roll out pie crust so that it's a little bit bigger than the top of the pie plate.
- You can either make your own pie crust, or use a refrigerated pie crust.
- Place crust on top and press into the sides, by pinching with your finger and thumbs. Cut slits into the top of the crust for venting.
- Bake pot pie for about 35-40 minutes, until bubbly and crust is lightly browned. Allow to cool about 10 minutes before serving.
Amount Per Serving: Calories: 473 Total Fat: 32g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 98mg Sodium: 1043mg Carbohydrates: 29g Fiber: 2g Sugar: 5g Protein: 16g
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