This is the best recipe for a Classic Chicken Pot Pie! Inside of a buttery, flaky pie crust lies a flavorful mixture of shredded chicken, veggies, and a rich, creamy gravy.
This is the one! The only recipe for Chicken Pot Pie that you will ever need!
I’ve made chicken pot pie using a shortcut before, and it’s delicious. That recipe uses puff pastry, but it’s not quite right if you’re looking for an old-fashioned pot pie with a real pie crust.
So I played with the recipe, made it even better, and baked the chicken pot pie filling using a double all-butter pie crust.
It is absolutely amazing! I served this to 5 people who all raved about it. You’ll make this hearty, homey dish once, and your family will be begging you to make it again and again.
Why You’ll Love This Recipe
- Classic Pot Pie Taste – I’ve got the seasonings just right in this recipe! This chicken pot pie tastes exactly how it should, with herbs, garlic, and onion.
- Perfect Filling – The filling is hearty and full of the perfect amount of meat and veggies, with enough sauce to cover everything without being too saucy.
- Versatile Recipe – You can play around with this recipe if you’d like to. Add different veggies or seasonings that your family enjoys.
Ingredients In Chicken Pot Pie
Here’s what you need to make this homestyle dinner:
Complete list of ingredients and amounts can be found in the recipe card below.
- Butter: Start the party with a good amount of butter. This helps us saute the vegetables and create the base for the savory pot pie gravy.
- Veggies: Fresh onion, carrot, mushrooms, and garlic pair with frozen peas and carrots to give this pot pie a great variety of colors and flavors.
- Seasonings: Salt, pepper, and dried thyme give this pie the perfect homemade flavor.
- Flour: The sauce is thickened very simply with a bit of all-purpose flour.
- Chicken Broth and Milk – These two liquids create a slightly creamy and very flavorful sauce.
- Shredded Chicken – You’ll need about 3 cups of cooked shredded chicken. Make it yourself, or pick up a rotisserie chicken to make things easy.
- Pie Crust Dough- You need a recipe for a double pie crust, or purchased pie crust that is enough to make a 9-inch double crust pie.
- Egg Wash – To make the pie crust pretty and browned, brush it with a whisked egg mixed with a bit of water.
How To Make a Classic Chicken Pot Pie
- Sautee: Melt butter in a large saucepan. Add the diced onion and carrot and cook, stirring frequently, until the veggies start to soften.
- More Veggies: Add in the mushrooms, garlic, frozen peas and corn, thyme, salt, and pepper. Cook, stirring frequently until the mushrooms are cooked.
- Add Flour: Sprinkle the flour over the veggies, then slowly pour in the broth, mixing well to avoid any clumps.
- Simmer: Add the milk and the shredded chicken to the pot, and bring the mixture to a simmer. Allow it to simmer lightly for 8-10 minutes, or until the sauce is thickened. It’s ready when you can run a spatula across the bottom of the pan, and the sauce doesn’t fill in the space right away.
- Roll out Dough: While the sauce is simmering, roll out two pie crusts. The bottom one should be about 13 inches in diameter, and the top one should be 10 inches. Add the bottom crust to a 9-inch pie plate.
- Fill and finish: Add the filling to the bottom pie crust, then cover it with the top crust. Press the edges of the crusts together to seal them well, then crimp the edges as desired. Cut a few holes in the top of the pie to create vents.
- Bake: Brush the top of the chicken pot pie with egg wash, then bake it in a preheated oven at 400°F/200°C for 30 minutes, or until the filling is bubbly and the top is golden brown.
- Serve warm, sprinkled with fresh thyme if desired.
You can get as fancy as you like with the crust of your pot pie. If you aren’t in to crimping fancy designs, simply use the tines of a fork to seal the edges.
- Prepare the Chicken Ahead of Time. To save time, I like to prep shredded chicken on the weekend to use in recipes during the week. You can boil chicken breasts, or make shredded chicken in the Crockpot or Instant Pot. A cooked rotisserie chicken can also be shredded and used in this recipe.
- If you’re making my all-butter pie crust or a different homemade crust recipe, you should leave out any sugar called for in the ingredients. A sweet crust won’t be quite right with the savory filling.
- It’s helpful to let the pot pie rest for about 20 minutes prior to serving it. If you cut into the pie too soon, the filling will be too runny and it will be difficult to get clean slices.
Store leftover chicken pot pie wrapped with plastic wrap or in an airtight container, in the fridge for up to 3 days.
Reheat leftovers in the microwave or in a 350°F oven.
What To Serve With Chicken Pot Pie
This is actually one of those meals that do not require side dishes. Pot pie has starch, protein, and veggies all in one pan!
That said, I do enjoy serving a salad or another veggie along with this meal. Try some of these easy sides:
- Tossed Green Salad
- Caesar Salad
- Blanched Broccoli
- Blanched Green Beans
- Boursin Mashed Potatoes
- Roasted Broccolini
Love the flavor of chicken pot pie, but looking for an easier way to get it? I have you covered with my Chicken Pot Pie Soup Recipe!
The sauce in this recipe is thick enough that it shouldn’t soak into the crust while it’s baking. Leftover, the crust may get a bit soggy. It’s best to enjoy this dish while it’s fresh so that everything is still crisp.
Some recipes do recommend blind baking the bottom crust for a recipe like this one. I don’t find it necessary. The crust cooks along with the rest of the pie, all at the same time.
It’s all about the egg wash! Mix an egg with a teaspoon of water and whisk it up well. Use a pastry brush to cover the top of the pie with the egg before baking.
See my shortcut chicken pot pie recipe for those details!
This chicken pot pie is a thing of beauty! Your family might not believe that you made this all from scratch, but they will be very grateful that you did. Be sure to Pin the recipe so you can make it again soon.
- ⅓ cup unsalted butter
- 1 onion diced
- 1 cup diced carrot about 2-3 medium carrots
- 8 ounches mushrooms diced
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cloves garlic minced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup all purpose flour
- 1 ½ cups chicken broth
- ¾ cup milk
- 3 cups cooked shredded chicken from about 3 medium chicken breasts, see note 1
- 1 double pie crust homemade, or purchased, see note 2
- 1 egg plus 1 teaspoon of water, for egg wash
- fresh thyme chopped, for garnish, optional
- Preheat the oven to 400°F/200°C.
- In a large pot over medium heat, melt the butter, then add the onion and carrot. Cook, stirring frequently, until the veggies start to soften, about 4-5 minutes.
- Add in the mushrooms, frozen peas, frozen corn, garlic, thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms are cooked, about 5-6 minutes.
- Sprinkle the flour on the vegetable mixture, then slowly pour in the broth, mixing well to avoid any clumps.
- Add the milk and the shredded chicken and allow the filling to lightly simmer until the sauce has thickened enough that when you run a spatula across the bottom of the pan, the sauce doesn't fill in the space right away. This should take 8 to 10 minutes.
- While the sauce is thickening, roll out both pie crusts. The bottom crust should be roughly 13 inches in diameter, and the top roughly 10 inches.
- Place the bottom pie crust into a 9 inch pie pan, pour the filling into the crust, then top with the remaining pie crust. Press to seal the top and bottom crust together on the edges. Slice a few vent holes in the top.
- Brush the top of your chicken pot pie with egg wash. Transfer the pie to the oven and bake for 30 minutes, or until the filling is bubbly and the top is golden brown.
- Sprinkle with fresh tyme if desired. Serve warm.
- Precook the chicken for this recipe. You can boil and shred chicken breasts, use your instant pot or crockpot to make shredded chicken, or use the meat from a rotisserie chicken.
- Make my recipe for All Butter Pie Crust (omit the sugar) or use your favorite recipe. Store-bought pie crust dough can also be used.
- Let the pot pie rest for 20 minutes before serving if you can. A very hot pot pie will be difficult to serve, as the filling will be too loose and can run out.
- To store leftovers, keep the pie wrapped with plastic wrap or in an airtight container in the fridge for up to 3 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen