This Chicken pot pie is the ultimate comfort food! With a creamy white gravy, tender chunks of chicken and veggies, this classic pot pie is delicious!
If you’re looking for a delicious idea for dinner, this homemade Chicken Pot Pie recipe is terrific option that the whole family will love! Have it on the table in just under 2 hours.
About this recipe:
This pot pie is actually a spin-off from my tried and true Chicken Stew recipe, but I’ve made it in pie form. This pie is packed full of chunks of tender chicken and vegetables, a creamy filling, and topped with a flaky pie crust. Chicken, carrots, onions, celery, potatoes, peas, corn, gravy…yum.
Let’s talk about the crust.
There are 2 ways you can make the crust: use a pre-made sheet of puff pastry, or use a homemade pie crust. The puff pastry is a great time saver and is delicious! If you’re feeling like a more traditional pie crust, opt for my homemade pie crust recipe.
Chicken Pot Pie with Puff Pastry Crust
Puff pastry crusts are a great time saver for this pie. Use a 10 – 12 inch thawed sheet of puff pastry to cover the top. Delicious and so easy.
Chicken Pot Pie Recipe Tips
- CHICKEN: I like to use boneless skinless chicken breast for this recipe, but you can also use chicken thighs.
- PIE CRUST: This recipe only requires one top crust (no bottom crust). You can use a pre-made sheet of puff pastry or a homemade crust. Sometimes when I make homemade pie crusts, I will double the recipe and freeze individual crusts in plastic wrap for when I want a homemade crust for recipes such as this (there’s just nothing like a homemade flaky crust).
- CREAM: You can use Half + Half cream, whole milk or 2% milk.
- VEGGIES: You can use what ever you have around: frozen peas, green beans, corn, carrots, celery, onions.
- STORAGE: Keep any leftovers in an airtight container in the fridge for up to 3 days.
Putting it all together:
Use a deep 9 inch pie dish for this recipe. Once the filling is cooked, add it to the dish and cover with the crust. Trim the edges of the pastry right to the edge of the dish, then cut vents into the top. Bake for 1 hour, 30 minutes.
Time Saver Tips!
Here are my 2 biggest time saver tips for this Chicken Pot Pie:
- Use a pre-made pie crust.
- Use shredded rotisserie chicken or leftover chicken. Skip cooking raw chicken, and just add cooked chicken to the gravy mixture. (you can also use leftover turkey for this pie)
Don’t miss this recipe!
Beef Pot Pie
If you love pot pie, then you’ll this recipe! This Easy Beef Pot Pie is a great recipe to use up leftover beef (like pot roast or prime rib), gravy and vegetables! Hearty and delicious comfort food.
Don’t miss this recipe!
Chicken Pot Pie with Biscuits
This Chicken Pot Pie with Biscuits is hearty, comforting and so delicious! Serve it with a biscuit topping to make it extra amazing. A simple and classic dish. I shared this recipe over on my other blog, Our Tasty Kitchen.
Easy. Healthy. Delicious. Let’s get cookin!
The Best Homemade Chicken Pot Pie
This Chicken pot pie is the ultimate comfort food! With a creamy white gravy, tender chunks of chicken and veggies, this classic pot pie is delicious!
- Prep Time: 20 minutes
- Cook Time: 1 hour, 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Chicken
- Method: Oven
Chicken Pie Filling:
Pie Crust:
- Preheat your oven to 375 degrees F.
- Warm about 1 – 2 tbsp oil in a large skillet over low-medium heat.
- Cut the chicken into 1 inch chunks, then add it to the skillet. Season with the salt and pepper.
- Cook until just before the chicken browns (about 5 minutes or so), don’t brown it. The chicken can actually be slightly pink because it’s going to bake in the oven for about 1 hour. Doing it this way will keep the chicken tender. Transfer the chicken to a bowl and set aside.
- In the same skillet you used to cook the chicken, add 1 tbsp oil then add the onions, celery, carrots and potato. Cook until soft, about 5 minutes.
- Then add the thyme, bay leaf and flour. Stir while cooking for 1 minute.
- Add the chicken broth to the mixture, bring it to a light boil, stirring constantly until the mixture thickens. This takes about 4 minutes.
- Once thickened, add the chicken, frozen corn or peas and the cream. Stir.
- Remove the bay leaf.
- Transfer the chicken pot pie filling into a deep 9-inch pie plate or oven proof casserole dish.
- Add the thawed puff pastry sheet (or homemade crust) on to the top of the pie dish, making sure to cover the edges.
- Use a sharp knife to cut vents into the pie crust dough (I like to put a few 1 inch small slits into my crusts).
- Brush the pastry with the beaten egg wash.
- Place the pie in the oven, and put a baking sheet on a separate rack under the pie to catch any drippings.
- Bake for about 1 hour 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Tip! If the crust looks like it’s darkening too quickly, tent it with a piece of aluminum foil.
- Let sit for a few minutes before serving.
More Chicken Recipes to try!
From roast chicken to soups, stews, casseroles, appetizers and more.
I hope you love this classic chicken pot pie as much as we do! This easy recipe is a family favourite.
Have a delicious day!
This post was originally published in January 2014. I have since updated it with tasty new pictures, recipe tips and made the recipe a little easier to follow.