Easy Chicken Pot Pie Recipe

Chicken Pot Pie is my go to dinner when I want something cozy that actually feels like a full meal, protein, veggies, and that buttery crust in one bite. The first time I made it from scratch, I learned fast that the filling has to be creamy but not runny, otherwise you get that annoying soggy bottom.

Now I make it when the week feels long, or when I need a guaranteed crowd pleaser that reheats well. If you have ever grabbed a store bought version and wished it tasted more fresh and less salty, this homemade chicken pot pie fixes that, with simple ingredients and a bake that turns golden and bubbly.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• How to Make Chicken Pot Pie
• Pro Tips from My Kitchen
• Frequently Asked Questions about Chicken Pot Pie
• Chicken Pot Pie Recipe

Why You’ll Love This Recipe

• All-in-One Comfort Food: This is not just dinner, it's a hug in a pie. You get tender chicken, hearty vegetables, and creamy sauce all tucked into a golden, flaky crust. No extra sides required.
• Freezer Friendly and Make Ahead: Busy week? No problem. You can freeze it before or after baking. You can also prep the filling or assemble the whole pie a day early and bake it fresh when needed.
• Better Than Store Bought: Forget the overly salty frozen kind. This version tastes like it came from your grandma’s oven, not a box.
• Family Approved Every Time: Even picky eaters clean their plates when this hits the table. It’s familiar, flavorful, and just plain satisfying.
• Flexible Ingredients: Use fresh or frozen vegetables. Try rotisserie chicken if you're short on time. It works with what you have and still comes out amazing.

Ingredients You'll Need

• 1 recipe homemade pie dough (enough for top and bottom crusts)
• 1 pound boneless skinless chicken breasts
• 1⁄3 cup butter
• 1⁄2 cup sliced celery
• 1⁄3 cup chopped onion
• 1⁄3 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon celery seed
• 1⁄2 teaspoon garlic powder
• 1 teaspoon chicken bouillon paste (or one bouillon cube)
• 1 cup milk
• 1 ¾ cups reserved chicken broth (from boiling the chicken)
• 8 ounces frozen mixed vegetables (carrots, peas, corn, green beans)
• 1 egg + 1 tablespoon milk (for egg wash)

Ingredient Notes:

• You can swap fresh veggies for frozen if you want a fresher bite.
• Bouillon paste adds a deeper savory flavor but a cube works in a pinch.
• Use store-bought crust if you're low on time, but homemade really makes a difference.

How to Make Chicken Pot Pie

Making chicken pot pie from scratch sounds like a project, but once you break it down, it's surprisingly doable. Here’s exactly how I do it in my kitchen.

Step 1: Cook the Chicken

Season the chicken lightly with salt and pepper. Place it in a pot and cover with water. Simmer until just cooked through, about 12 to 15 minutes. Remove and chop into bite-sized pieces. Save about 1 ¾ cups of the cooking water for later.

Step 2: Make the Filling

In the same pot, melt the butter and sauté the chopped onions and celery until soft. Stir in the flour, salt, pepper, garlic powder, celery seed, and bouillon. Slowly pour in the reserved broth and milk. Let it simmer until thick and creamy. Stir in the cooked chicken and frozen vegetables. Let it cool slightly.

Step 3: Prepare the Crust

Roll out the bottom pie crust and fit it into a 9-inch pie pan. Add the cooled filling. Roll out the top crust and lay it over the filling. Press and crimp the edges to seal. Cut a few small slits in the top to let steam escape.

Step 4: Add the Egg Wash and Bake

Whisk one egg with one tablespoon of milk and brush a thin layer over the top crust. Bake at 425 degrees Fahrenheit for 40 to 50 minutes until the crust is golden and the filling is bubbling. If the crust starts to brown too quickly, lightly cover it with foil.

Step 5: Cool Before Serving

Let the pie rest for 15 to 20 minutes so the filling can set. This makes slicing easier and keeps the inside from spilling out.

Pro Tips from My Kitchen

✓ Let the Filling Cool Before Assembling – If the filling is too hot when added to the crust, it can melt the butter in the dough. That leads to a soggy bottom and less flake. Cool it slightly before assembling your pie.

✓ Use Cold Dough – Keep your pie dough chilled right up until you roll it out. Cold butter equals a flakier crust. If the dough softens while you work, pop it back in the fridge for a few minutes.

✓ Don’t Skip the Egg Wash – That golden shine and crisp texture on top? It comes from brushing the crust with egg wash. It makes the pie look bakery-level good.

✓ Make It in Advance – You can prepare the filling or assemble the full pie a day early. Just store it in the fridge and bake when you're ready. It’s a lifesaver for busy weeks or holiday meals.

✓ Avoid Overfilling – It’s tempting to pile in as much as possible, but too much filling can bubble over or cause the crust to split. Fill to just below the edge of the pie pan for a clean, even bake.

Frequently Asked Questions about Chicken Pot Pie