Chicken Pot Pie Recipe

Homemade Chicken Pot Pie is the classic comfort food from my childhood. Enjoy the warmth of a hearty chicken dinner in a flaky pie crust with this easy recipe.

At the end of a long day, you’ll love sitting down to a delicious homemade pot pie. For a crust free version, try this Chicken Pot Pie Soup recipe!

Why this Recipe Works

Once you try this homemade chicken pot pie recipe, you’ll never go back to frozen pot pies again!

With 15 minutes of prep time and an hour in the oven, you’re ready to serve your family a piping hot chicken dinner.

• You can use leftover chicken, rotisserie chicken or even leftover holiday turkey to make this pot pie!
• Refrigerated pie crust makes this recipe convenient and easy.
• The thick creamy gravy includes a touch of white wine for an added dimension of flavor.
• It’s packed with all the classic vegetables of traditional pot pie for a nourishing hearty dinner.

Ingredient Notes

• Pie crust. I use refrigerated pie crust for most of my pies, including this pot pie. You get consistent results without any fuss or mess. If you prefer, go ahead and use a Homemade Pie Crust instead!
• Chicken. Chicken should be cooked and diced. Leftover chicken breast or thighs works perfectly. Or grab a ready cooked rotisserie chicken from the grocery store.
• White wine. Dry white wine (not cookign wine) is best. It doesn’t need to be top shelf either. Any inexpensive variety will do.

Tips and Tricks

• When rolling out the pie crust, try to roll it slightly larger than the diameter of the pie plate. That way you’ll have enough to pinch over the sides of the plate.
• Try making this in ramekins for individual chicken pot pies!
• Let Chicken Pot Pie cook for about 10 minutes before serving. You want it to be hot but not so hot it burns your mouth!
• To vent, cut 4 – 5 slits in the top of the pie. They should start in the center and radiate toward the edges. I make slits about 2 inches long, just enough to release some steam from the pie as it bakes.
• Store leftovers covered in the fridge. Pot pie is best reheated in the oven.

Serving Suggestions

We love whipping up a batch of Homemade Applesauce to go with our Chicken Pot Pie 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.

Recipe FAQs

More Dinner Recipes

• Make this easy Chicken Pot Pie Soup that will definitely warm your homes, hearts, and bellies!
• Chicken Enchilada Chili is the perfect thing to warm you up on a cold winder night!
• Twist up the flavors of the classic dish and try Beef Pot Pie Soup! Hearty and wholesome and don’t forget delicious!
• Need a classic Meatloaf Recipe? Look no further! Soft, tender and flavorful meatloaf for an easy weeknight dinner!
• This Ziti Recipe is easy and quick! It is always on rotation at my house, the whole family loves it!

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Chicken Pot Pie

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By: Aimee

The Classic Homemade Chicken Pot Pie recipe. Warmth of a hearty chicken dinner in a flaky pie crust is the perfect comfort food.

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 4 servings

Ingredients 

1x2x3x

• ▢ 1 refrigerated pie crust or homemade
• ▢ ¼ cup unsalted butter
• ▢ ½ cup onion finely diced
• ▢ ½ cup celery finely diced
• ▢ 1 cup frozen peas and carrots
• ▢ 2 cups cooked chicken or turkey, diced
• ▢ ½ cup all-purpose flour
• ▢ 1 ¾ cup chicken broth
• ▢ ¼ cup white wine
• ▢ ¾ cup heavy whipping cream
• ▢ 1 ½ teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon poultry seasoning

Instructions 

• 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.

Notes

• When rolling out the pie crust, try to roll it slightly larger than the diameter of the pie plate. That way you'll have enough to pinch over the sides of the plate.
• Try making this in ramekins for individual chicken pot pies!
• Let Chicken Pot Pie cook for about 10 minutes before serving. You want it to be hot but not so hot it burns your mouth!
• To vent, cut 4 – 5 slits in the top of the pie. They should start in the center and radiate toward the edges. I make slits about 2 inches long, just enough to release some steam from the pie as it bakes.
• Store leftovers covered in the fridge. Pot pie is best reheated in the oven.

Nutrition

Calories: 473kcal, Carbohydrates: 29g, Protein: 16g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 14g, Cholesterol: 98mg, Sodium: 1043mg, Fiber: 2g, Sugar: 5g

Course: Main Dish

Cuisine: American

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