If you’re craving the ultimate comfort food that’s creamy, hearty, and wrapped in flaky goodness, you’ve come to the right place. This Homemade Chicken Pot Pie Recipe is absolutely one of my favorites to make when I want something that feels like a warm hug on a plate. When I first tried making it from scratch, I was amazed how much better it tasted than any store-bought version. You’ll find that the combination of tender chicken, fresh veggies, and rich gravy encased in buttery pie crust is just irresistible.

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Why You’ll Love This Recipe

Double Crust Perfection: Both a flaky bottom and golden top crust seal in all those yummy flavors.
Rich, Creamy Gravy: Made with half-and-half and fresh thyme, it’s thick, comforting, and super flavorful.
Versatile & Customizable: Swap chicken for turkey, add more veggies, or try different herbs to make it your own.
Great Make-Ahead Dish: You can prep filling or crust in advance, or freeze for later—perfect for busy weeknights.

A golden brown pie with a flaky, slightly cracked crust showing a creamy white filling inside, filled with chunks of light-colored chicken, bright orange carrots, and green peas, partially scooped out revealing the thick, smooth texture of the inside layers; topped with small sprigs of fresh green herbs, the pie sits in a clear glass dish on a white marbled surface with a black cooling rack partly visible underneath, photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Pot Pie, chicken pot pie from scratch, easy chicken pot pie, comforting chicken pot pie recipe, flaky chicken pie

Ingredients You’ll Need

This recipe brings together simple, wholesome ingredients that work beautifully in harmony. When shopping, I recommend grabbing fresh veggies and quality chicken—trust me, it pays off in flavor. Using unsalted butter means you can control the saltiness perfectly.

Flat lay of a small mound of pale yellow homemade pie crust dough disk, a pile of cubed raw boneless skinless chicken breast, two bright orange carrots sliced into rounds, several fresh celery stalks sliced lengthwise and crosswise, a small pat of unsalted butter, a handful of chopped yellow onion, a single peeled garlic clove minced, a small white bowl of all-purpose flour, a small white bowl of coarse salt, a small white bowl of freshly ground black pepper, a few sprigs of fresh dried thyme leaves, a small white bowl filled with golden chicken broth, a small white bowl with creamy half-and-half, a small pile of vibrant frozen green peas, one whole large brown egg with a smooth shell, a small white bowl with milk, and a few fresh green thyme sprigs for garnish, all arranged symmetrically on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Chicken Pot Pie, chicken pot pie from scratch, easy chicken pot pie, comforting chicken pot pie recipe, flaky chicken pie

Chicken breast or thighs: Thighs stay juicy longer, but breasts work well too; cubing helps them cook evenly.
Carrots: Fresh, firm carrots add sweet crunch to balance the creamy filling.
Celery: Gives a subtle earthiness and great texture contrast.
Unsalted butter: For that rich, buttery base in the gravy and crust.
Yellow onion: Adds sweetness and depth when sautéed gently.
Garlic: Just a touch to brighten flavors without overpowering.
All-purpose flour: The thickening agent that turns liquid into luscious gravy.
Salt and black pepper: Essential for seasoning toward the end to taste.
Dried thyme: This fragrant herb is the star of the filling’s flavor profile.
Chicken broth/stock: Use reduced sodium to avoid over-salting.
Half-and-half: Adds richness but keeps the gravy silky, lighter than heavy cream.
Frozen peas: Stirred in for little pops of sweetness and color.
Egg and milk (for egg wash): Gives the pie crust its gorgeous golden shine.
Pie crust: Either homemade or store-bought works; double crust needed for this recipe.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Homemade Chicken Pot Pie Recipe is how easy it is to tweak. Over the years, I’ve played around with veggies and proteins so it feels fresh every time. Don’t be afraid to get creative!

Use turkey or leftover roast chicken: I often use bits from my Thanksgiving turkey—it saves time and adds extra flavor.
Add potatoes or mushrooms: I like tossing in diced Yukon gold potatoes or sliced mushrooms for earthiness and extra heartiness.
Swap the pie crust: Sometimes I switch to puff pastry on top for an elegant touch, though it can get a bit soggy underneath.
Make it gluten-free: Use a gluten-free flour blend for the gravy and a specialty gluten-free crust to accommodate dietary needs.

How to Make Homemade Chicken Pot Pie Recipe

Step 1: Prepare the Crust Ahead

I always make my pie crust the night before and chill it for at least two hours to get that perfect flaky texture. Whether you’re going homemade or store-bought, make sure the dough is cold before rolling out—it makes handling much easier and avoids shrinking in the oven. Roll out one disk for the bottom crust and keep the other chilled until you’re ready for the top.

Step 2: Cook the Chicken and Vegetables

Put the chicken, sliced carrots, and celery in a large pot and cover with water. Bring it to a boil and let it simmer for 10 minutes. This step cooks the chicken through and softens the veggies just right for that tender bite in every forkful. Once done, drain and set them aside while you prepare the gravy. I’ve found that boiling instead of frying keeps everything moist and clean-tasting.

Step 3: Make the Creamy Gravy

In a large skillet over medium heat, melt butter with chopped onion and garlic. Stir occasionally until the onions turn translucent and the butter starts to brown a little—this adds a lovely nutty depth to the gravy. Whisk in flour, salt, pepper, dried thyme, chicken broth, and half-and-half. Keep whisking until all lumps are gone, then let it simmer for about 10 minutes until it thickens up just right. The gravy should be rich and glossy, coating your spoon.

Step 4: Assemble Your Chicken Pot Pie

Preheat your oven to 425°F (218°C). Roll out your bottom crust in a floured workspace and gently fit it into your pie dish. Fill it with the chicken and veggie mix, scatter frozen peas over the top, then pour your thickened gravy evenly to cover everything. Roll out the second crust and place it on top, trim any excess, and crimp all the edges firmly with a fork to seal. Don’t skip the slits on top—you want steam to escape for a perfectly baked pie.

Step 5: Bake to Golden Perfection

Brush your pie crust with an egg wash (egg beaten with milk) for that beautiful golden, shiny finish. Bake for 32–38 minutes, but after 20 minutes, cover the edges with foil or a crust shield to prevent burning—this little step saved me from a sad too-dark crust more than once! Once golden and bubbly, let it cool for at least 10 minutes before slicing; this helps the filling set so it won’t spill everywhere when you cut into it.

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Pro Tips for Making Homemade Chicken Pot Pie Recipe

Chill Your Dough Well: Cold pie crust dough is less sticky and helps keep a flaky texture after baking.
Simmer Gravy Slowly: Slow simmering thickens the gravy without lumps and develops deeper flavor.
Protect Crust Edges Early: Cover edges after 20 minutes of baking to prevent burning while the center finishes cooking.
Let the Pie Rest: Cooling it before slicing helps the filling set so you get clean slices and less mess.

How to Serve Homemade Chicken Pot Pie Recipe

A close-up of a slice of chicken and vegetable pie on a white plate, showing three layers: the top layer is a golden brown crust with a slightly crimped edge and a small sprig of herb on top, the middle layer is a creamy filling with tender chunks of white chicken, bright orange carrots, and green peas, and the bottom layer is another golden brown crust holding the filling. The slice is placed on two stacked white plates, with a whole pie blurred in the background on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Pot Pie, chicken pot pie from scratch, easy chicken pot pie, comforting chicken pot pie recipe, flaky chicken pie

Garnishes

I like to add a few fresh thyme sprigs on top right before serving—it makes the pie look inviting and adds a burst of herbal aroma. Sometimes I’ll sprinkle chopped parsley for a fresh pop of color and brightness to balance the richness.

Side Dishes

Because the pot pie is so filling and hearty, I often serve it with a crisp green salad or steamed green beans for a lighter touch. Roasted Brussels sprouts or a simple slaw can add nice texture contrast and freshness too.

Creative Ways to Present

For holidays or when we want to impress, I sometimes make individual pot pies in ramekins or mini pie tins—perfectly portioned and adorable. You can also shape the top crust with fun cutouts or braid edges for a pretty homemade look that wows guests.

Make Ahead and Storage

Storing Leftovers

My family and I always look forward to leftovers because the filling thickens beautifully overnight. Store any uneaten pie in an airtight container in the fridge for up to five days. I like to cover the pie tightly with plastic wrap and then foil to preserve its freshness.

Freezing

I freeze the unbaked assembled pot pie wrapped tightly in two layers of plastic wrap and a layer of foil—this prevents freezer burn. It keeps well for up to 3 months. When I’m ready to bake, I thaw it overnight in the fridge and then bake as usual. You can also freeze just the filling or the crust dough separately.

Reheating

I reheat slices in the oven at 350°F (175°C) for about 20 minutes to keep the crust crisp and filling creamy. Microwaving works in a pinch but tends to make the crust soggy, so I prefer the oven if I have time.

FAQs

Can I use store-bought pie crust instead of homemade?

Absolutely! Store-bought double crust pie dough works perfectly for this recipe and saves time. Just make sure to keep it chilled before rolling and assembling. Homemade crust adds extra flavor but isn’t necessary to make a delicious pot pie.
What’s the best way to prevent a soggy bottom crust?

Blind baking the bottom crust partially is one method, but I find boiling the chicken and veggies and thickening the gravy well really helps keep the bottom crust from getting soggy. Also, avoid adding too much liquid at assembly. Letting the pie rest before slicing also helps the filling set and avoid sogginess.
Can I make this pot pie dairy-free?

Yes! Substitute the butter in the gravy with a dairy-free alternative like olive oil or a vegan butter, and use coconut milk or almond milk in place of half-and-half. Just note that the flavor and richness will be slightly different, but still tasty.
How do I store leftover pot pie?

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat slices in the oven to keep the crust crisp. You can also freeze leftovers tightly wrapped and thaw before reheating.

Final Thoughts

I truly love this Homemade Chicken Pot Pie Recipe because it hits that comfort food spot every single time. Whether it’s a cozy family dinner or a chance to impress friends, this pie delivers with its flaky crust, creamy filling, and familiar flavors that make everyone smile. I hope you get to try it soon and discover your own little twists. Trust me, once you make it from scratch you’ll wonder why you ever settled for anything less.