If you are craving something that’s creamy, heartwarming, and easy to make, I’ve got a homemade chicken pot pie recipe for you! This comfort food is perfect for chilly mornings when you just want to curl up under a blanket and dig into something warm.
Everything is 100% homemade, from the pie filling to the crust! Unlike usual pies that are enclosed in pastry, our chicken pot pie is served in single-serving ramekins and then covered with just a single layer of flaky, buttery pie crust on top.
This chicken pot pie recipe makes 8 individual pies. You can make all of them to bring to a party, or freeze some portions to be eaten at a later time. I’ll share storage instructions at the bottom of this post!
For the pie filling, prepare the following ingredients:
- Butter – We will kickstart the cooking by frying the vegetables in butter. I use unsalted butter for this recipe since chicken stock already contains sodium.
- Onion and celery – Take a yellow onion, finely chopped. Dice a stalk of celery.
- Flour – Flour works really well as a thickening agent and helps the pie filling get that creamy texture.
- Chicken stock – I used a chicken stock cube and dissolved it in hot water, but liquid chicken broth works, too!
- Milk – Milk is the key ingredient in this recipe and helps complete the pie filling (just like cookies aren’t complete without milk!)
- Potatoes and carrots – Root vegetables were made for pies like these. Peel, dice, and blanch one large potato and carrot.
- Frozen peas and corn – Defrost one cup of peas and corn – I love the burst of juicy sweetness they give!
- Button mushrooms – First, halve the button mushrooms and then slice them thin.
- Chicken breasts – Since chicken breasts are boneless, they’re easier to work with. Cook them either in a pressure cooker or steamer and chop them roughly into small chunks. Alternatively, you can get pre-cooked rotisserie chicken to save some time.
- Salt & pepper – For seasoning.
- Egg – Beaten to make an egg wash for the pie crust.
To top off the pie, we’ll make a thin, flaky pie crust from basic ingredients at home – it’s more work than just getting the store-bought kind, but so worth it! Click here to access the pie crust recipe.
How to Make Chicken Pot Pie
This chicken pot pie is super easy to make. All you need is a pot to mix all your ingredients into, and then 8 individual ramekins or oven-friendly containers to bake these goodies in!
Make the filling: Add the onions and celery and cook with butter.
Add the salt, pepper, and flour before pouring in the chicken stock. Once it boils, reduce to low heat and simmer until the stew thickens.
Add the milk and cook for an additional 4 minutes.
Add the rest of the vegetables and cooked chicken. Season to taste.
Pour the stew into 8 ramekins.
Prepare the crust: Make the pie crust and roll it to ⅛ inch thickness. Make 8 circles and place the crust on top of the ramekins.
Cut open an X in the center of each pot of pie with a sharp knife, then brush with the beaten egg.
Bake the pies: Place the ramekins on a baking sheet and bake at 400F for 35-40 minutes, until the crust is golden brown and crispy.
Serve: Remove from the oven and let cool for 5 minutes before serving.
What to Serve with this Classic Chicken Pot Pie Recipe
Since it’s got proteins, vegetables, and carbs, this chicken pot pie is almost a complete meal on its own!
Here are some yummy side dish ideas that’ll make it a truly unforgettable lunch or dinner:
- Roasted vegetables – Put together a serving of roasted broccoli, corn, or asparagus tossed with salt and olive oil, or a balsamic vinaigrette. Yum!
- Salads – Whip up a refreshing salad with iceberg lettuce, cherry tomatoes, olives, and anything else you can find in your fridge. I love chopping fruits into my salads for extra juiciness.
- Cinnamon Roll Pancakes – Sweet dreams are made of these. Dessert after a meal? Sign me up!
To have a beautifully cooked chicken pot pie, here are my top tips (from personal experience):
- Alternative thickener – Don’t have flour? You can also use cornstarch that’s been dissolved in water. Be sure to add gradually as you stir, because cornstarch is twice as powerful a thickener as flour, so you don’t want to overdo it!
- Cutting an X in the top crust – When I first started making these, I’d forget to cut slits in some of the pie crusts before baking. What I didn’t realize then was that it creates a small vent for airflow especially as the oven heats up the pie fillings. Let’s just say the pies didn’t turn out too pretty. 😬
- Pie crust browning too quickly – If your pie crust is browning too quickly or even getting burnt, reduce the temperature of your oven. This allows the crust to cook through properly. At the last 5 minutes or so, you can set the oven to broil and your crust will have a nice crispy finish.
Storage and Reheating Instructions
Bake all the pies in the oven. If you have leftovers, or are making ahead, set the pies aside and let them cool completely. Wrap them tightly in aluminum foil and refrigerate for up to 3 days (freeze for up to 3 months).
To reheat the pies, remove them from the fridge. Once they have come to room temperature, microwave them for 2 to 3 minutes on high, or bake them in the oven for about 10 minutes.
Yes, this chicken pot pie recipe works with chicken or turkey – perfect if you have leftover turkey from Thanksgiving!
Different milk options will change the creaminess of your fillings. I’ve tried combinations of skimmed milk, full-cream milk, and cooking cream for this recipe. Use cooking cream if you want your pie filling extra rich.
Absolutely! To make this recipe meatless, replace the chicken stock with vegetable broth. You can ramp up the number of root vegetables or add other vegetables, like cauliflower, to replace chicken breast.
Yes, this is the perfect make-ahead recipe! To freeze chicken pot pie, let the filling cool down in the ramekin and place the crust (unbaked) on top. Wrap it tightly with cling film.
The filling would already have been cooked over the stove, so when the crust is golden brown and the filling is bubbly, that’s your mark to remove it from the oven.
Recipe Card: Homemade Chicken Pot Pie Recipe
Simple Chicken Pot Pie
- 6 tbsp butter
- ¾ onion finely chopped
- 1 stalk celery diced
- salt & pepper
- 6 tbsp flour
- 3 cups chicken stock
- 1 cup milk
- 1 large potato diced and blanched
- 1 large carrot diced and blanched
- 1 cup frozen peas defrosted
- 1 cup frozen corn defrosted
- 5 button mushrooms halved and sliced
- 2 chicken breasts cooked and roughly chopped
- basic pie crust rolled to 1/8-inch thick
- 1 beaten egg
- Melt the butter in a frying pan set to medium heat. Add the onions and celery and cook for 2 minutes. Add the salt, pepper and flour and cook for 3-4 minutes.
- Pour in the chicken stock and bring it to a boil. Reduce to low heat and simmer until the stew thickens, 8-10 minutes. Add the milk and cook for an additional 4 minutes.
- Remove the pan from the heat and add the potatoes, carrot, peas, corn, mushrooms and chicken. Season with more salt and pepper, if desired. Pour the stew into 8 ramekins.
- Cut the pie crust into 8 circles that are slightly bigger than the rim of the ramekins.
- Place the crust on top of the ramekins and tuck the edges of the crust into the edges of the ramekins with a fork. Cut open an X in the center of each pot pie with a sharp knife, then brush with the beaten egg. Place the ramekins on a baking sheet and bake at 400F for 35-40 minutes until the crust is brown and crispy.
- Remove from the oven and let cool 5 minutes before serving.