Chicken Pot Pie

Prep Time 15 minutes
Total Time 1 hour 20 minutes
Servings 8 servings

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This Chicken Pot Pie is made with store bought pie crust, a thick and creamy filling of chicken and vegetables and baked to golden perfection. The perfect comfort food dinner! Includes step by step recipe in the recipe card.

chicken pot pie whole with pieces cut

If you hadn’t already guessed, comfort food season is my favorite season.

There is just something so inviting about the kitchen when it is grey and cool outside, or on a snowy, blustery day. On those days, this Chicken Pot Pie is the answer!

Rich, creamy filling and buttery, golden pastry. Is there any better combination?

I like to make my Chicken Pot Pie with the Boomer Gold potatoes from The Little Potato Company — they are smooth and creamy, and they come pre-washed which saves me all the scrubbing!

chicken pot pie whole uncut with bag of little potatoes

They also add a ton of essential vitamins and minerals to our pot pie, along with our other vegetables, chicken and chicken broth, and I’m pretty sure this Chicken Pot Pie has healing powers 😉

It really is the whole package: hearty, warming, healthy, creamy and with that flaky crust to top it all off!

P.S. if you’re big on meal prepping, this Crockpot Shredded Chicken and this Instant Pot Shredded Chicken are great ways to help prep some of this recipe in advance!

How to make Chicken Pot Pie – an overview:

  • Start with your veggies: cook them down in some butter until they’re nearly tender
  • Add your seasonings: add your herbs and seasonings into the pan with the veggies before adding your liquids — this helps to wake up their flavors after sitting in your spice rack for so long
  • Add some flour — just a bit to thicken what is going to become our gravy. Stir it until it’s completely absorbed by the butter.
  • Stir in some chicken broth, peas and our cooked chicken — simmer and stir until that flour works its magic and we have a thick creamy gravy coating every last bit.
  • Pour into a pie plate or some sort of baking dish or oven-safe skillet lined with our first pastry crust, top with more pastry, and bake until golden.
chicken pot pie slice on grey plate with fresh parsley
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Variations on this pot pie recipe:

  • Potatoes: any varietal from The Little Potato Company will work great in here! Feel free to swap out whichever you have on hand
  • Vegetables: pot pie is a great way to use up those veggies that are starting to fade, or ones you had cooked for another meal that are leftover in the fridge. You can use almost anything, as long as it cooked when you cover your filling with your pastry.
  • Pastry: this is one of the swaps we make most often! Some days, there is just no time for homemade pie crust. We often swap out the pie crust for a store bought pie crust or some puff pastry from the freezer section.
  • Seasonings: the gravy in this chicken pot pie has neutral seasonings, so you can jazz it up if you wish! Add some cayenne pepper for a kick, fresh herbs if you need to use them up, or scan your spice cupboard for something that inspires you!
  • Go single crust: If you only have one pie crust, or you just love a little higher filling to crust ratio, skip the bottom crust and opt for a top crust only. This makes this recipe even easier, because you only have to bake long enough to see that the top crust is golden.

Tips for prepping ahead:

  • Chicken Pot Pie filling freezes great on its own, so if you don’t have time to prep whole chicken pot pies for the freezer, simply make a big batch of filling and freeze in bags just large enough for a single pie. This cuts down prep time in a big way when you need an easy dinner!
  • Store bought pastry is one of my favorite weeknight dinner hacks! Buy a few boxes and throw them in the freezer for quick meals later on.

How to make Chicken Pot Pie with Puff Pastry:

You can easily swap out the pie crust for puff pastry if you have some!

Skip the bottom crust, and lay a single sheet of puff pastry over your pie plate with the filling in it.

Trim the puff pastry to fit inside the pie plate (no overhang!), slice a couple vents for steam in the top and bake until golden!

overhead image of chicken pot pie in baking dish with piece missing

How to freeze Chicken Pot Pie:

Pot pies are a great freezer meal option for busy families!

You can prepare a pot pie up to the point of baking, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. To serve, simply unwrap and bake at 400 degrees F for 45-50 minutes or until golden brown (cover those edges if they brown too quickly!).

You can also freeze a completely baked pot pie, after it cools to room temperature. Just wrap in plastic wrap and then foil and freeze up to 3 months. To serve, unwrap and bake at 400 degrees F for 30-40 minutes until heated through.

More cozy comfort food dinners!

*This post has been generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Chicken Pot Pie

4.20 from 5 votes
This Chicken Pot Pie is made with homemade pie crust, a thick and creamy filling of chicken and vegetables and baked to golden perfection. The perfect comfort food dinner!
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Cuisine American
Course Main Course
Servings 8 servings
Calories 538cal


  • 3 tablespoons butter
  • 2 large carrots peeled and diced
  • 10 Little potatoes cut into 1cm cubes
  • 1/2 medium onion finely diced
  • 1 rib celery diced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 tablespoons all purpose flour
  • 2 cups cooked chopped chicken
  • 1 cup low sodium chicken broth
  • 1 cup frozen peas
  • 1 box refrigerated pie crust rolls two pie crusts


  • In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
  • Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
  • Stir in flour until no white can be seen.
  • Add chicken, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Set aside while you prepare the crust.
  • Preheat oven to 400 degrees F.
  • Roll out one pie crust on a lightly floured surface and press into the bottom and up the sides of a 9″ pie plate.
  • Pour filling into bottom pastry.
  • Roll out top pastry and place on top of the filling, pressing the edges to seal top and bottom crusts together. Fold excess pastry underneath and crimp with a fork or as desired. You can also trim the excess pastry, but a thicker edge won't burn as quickly. Make several slits in the top of the pastry with a knife to allow steam to escape.
  • Bake at 400 degrees F for 35-45 minutes, until pastry is golden brown, covering the edges if they brown too quickly. Let cool for 10-15 minutes before serving for easier slicing (optional).

Nutrition Information

Calories: 538cal | Carbohydrates: 75g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 559mg | Potassium: 1344mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2857IU | Vitamin C: 62mg | Calcium: 56mg | Iron: 4mg
Keywords chicken pot pie

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Donna Norman says

    Only gave 1 star only because I haven’t made it yet.
    But I do have a question.. I want to make this ahead and freeze it, should I pre- bake the bottom crust first? If I don’t will the crust be soggy?

  2. Shannon Sample says

    I added a touch of heavy whipping cream along with a spoon of dijon mustard and it was a hit, even with my picky-eater son!!

  3. Michele says

    I have left over rotisserie chicken and I think this is the perfect recipe to use it in. I can’t wait to try it tonight!!

  4. Suzanne says

    I made this tonight for dinner. It was delicious! Very moist but loved that the slices held together and filling did not run out all over the pan!!

  5. Marge says

    Delicious! I wouldn’t change a thing..well I did swap green beans for the peas because we are not a fan But it’s certainly going into the rotation for dinner!

  6. Sam says

    I’m sorry to be critical but looking at the pics this appears far too dry. It seems to be all chicken & vegetables with no sauce. I don’t want a pot pie swimming with sauce but one cup of broth just isn’t enough.

    • Sam says

      Yes, any recipe can be adjusted for personal taste. However, unlike you, I don’t believe this is “a good recipe to start with.” Otherwise I wouldn’t have commented.

      • Ashley Fehr says

        Hi Sam! If you feel this is not the recipe for you, I just ask that you move it along next time. With a double crust pot pie, you want one that actually sort of comes out of the pie plate. I tested this recipe meticulously so that it is CREAMY, and still sort of holds together when you slice it. If this is not what you’re looking for, just go find another recipe. No need to comment if you haven’t even given it a try.

      • Jeffrey Martin says

        Why does there always some guy who thinks he needs to make a comment on everything. I believe she works hard at what she creates. Just read and step aside. Only you cares for your opinion on a site like this. Be nice!

  7. Joyce says

    This looks like a delicious pot pie but I prefer a biscuit topping to pie crust. That would my idea of real comfort food.

4.20 from 5 votes

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