Learn how to make a homemade chicken pot pie from scratch! My recipe starts with a flaky, buttery pastry dough. Then, I add a thick, creamy sauce, top the filling with a second sheet of pastry, and bake it in the oven. The result is a hearty pot pie loaded with tender chicken and veggies. 

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A slice of homemade chicken pot pie on a plate.

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Is there anything better than a warm, flaky chicken pot pie? It’s the ultimate comfort food and ranks right alongside other classics, like tomato soup and grilled cheese, lasagna, and shepherd’s pie, in my book. 

Of course, you can find lots of frozen and pre-made options, but nothing quite beats making a homemade chicken pot pie recipe completely from scratch. Baked in the oven, this recipe comes out golden and flaky on the outside with a creamy, savory, chicken and veggie-packed filling. A complete meal on its own, this recipe is perfect for a family-friendly dinner!

Ingredients and Notes

See the recipe card below for the complete ingredient list and instructions.

  • Homemade Pie Crust – I make a homemade crust similar to the one used for my lemon meringue pie, just with the addition of an egg to help give the dough structure. Once baked, it turns golden and flaky with a delicious buttery flavor. 
  • Poached Chicken – I use a method similar to how I poach chicken breasts, simmering a whole chicken with chicken stock, carrots, celery, garlic, onion, a bay leaf, peppercorns, and thyme to infuse it with flavor. For a shortcut, feel free to skip poaching the chicken and use a store-bought rotisserie chicken instead. This is also a great way to use up leftover turkey from Thanksgiving!
  • Vegetables – I include frozen peas, a leek, and a carrot in the filling to add color, texture, and a sweet and savory flavor. 
  • Heavy Cream – This adds richness to the filling and creates a smooth, creamy consistency. I recommend using full-fat heavy cream for the best taste and texture. Whole milk also works if preferred, but the flavor won’t be quite as rich. 
  • Dijon Mustard – Just a teaspoon adds a subtle tanginess that balances the richness of the cream and butter without overpowering the other ingredients. 
  • Worcestershire Sauce – This adds depth and a savory, umami flavor to the filling. 
  • Herbs – I use a combination of fresh thyme leaves, tarragon, and parsley to give the filling a fresh, aromatic flavor. I recommend using fresh herbs whenever possible for the best results.

How to Make a Homemade Chicken Pot Pie 

1. Prepare the Pie Dough

Nick DiGiovanni combining pastry dough ingredients in a food processor.
1. Pulse the ingredients. Add the flour, salt, and butter to a food processor, and pulse until fine crumbs form and the butter is completely incorporated. Add the water and egg, pulsing until the dough comes together.
Nick DiGiovanni bringing pastry dough together on a wooden cutting board.
2. Chill. Transfer the dough to a lightly floured surface, and use your hands to bring it together. Be careful not to overmix! We don’t want to knead like we’re making dough for fettuccine alfredo. That will cause the pastry to turn out tough. Once combined, wrap the dough with plastic wrap, and chill it in the refrigerator. 

2. Poach the Chicken

A raw homemade chicken and vegetables in a Dutch oven.
3. Combine ingredients. Place the whole chicken in a deep pan or Dutch oven. Add the vegetables and aromatics, and pour the stock on top, followed by enough water to just cover the chicken. Season with salt and pepper. 
Nick DiGiovanni placing a sheet of parchment paper on top of a raw chicken in a Dutch oven.
4. Simmer and cool. Place a round piece of parchment paper over the chicken. This prevents the top of the chicken from drying out. Bring the liquid to a simmer, and reduce the heat to low. Cook until the chicken legs reach an internal temperature of 175°F (80°C). Let the chicken cool in the liquid. This helps keep it tender and juicy! 

3. Prep the Chicken and Vegetables

Nick DiGiovanni shredding a poached chicken with his hands.
5. Shred the chicken. Use your hands to pull all the meat off the chicken bones, and shred it into pieces. Discard the skin and bones, and set the meat aside. Then, strain the stock, reserving some for the sauce. 
Nick DiGiovanni blanching carrots.
6. Cook the veggies. Dice the carrots into cubes, and blanch them in salted water until tender. Then, transfer them to a bowl of ice water to stop the cooking process and preserve their bright color. Melt butter in a saucepan, and add the chopped leeks. Cook until they’re translucent, and set aside. 

4. Make the Sauce

Nick DiGiovanni making a blond roux.
7. Prepare a roux. In the same pan used to cook the leeks, melt butter over low heat. Then, add the flour, stirring to combine, and cook just long enough to get rid of the raw flour taste. We don’t want the mixture turning golden brown! 
Nick DiGiovanni combining ingredients for pot pie filling.
8. Combine ingredients. Whisk in the reserved stock, and simmer until a thick sauce forms. Then, turn off the heat and whisk in the cream, Dijon mustard, and Worcestershire sauce. Season to taste, and stir in the chopped herbs. 
Nick DiGiovanni folding veggies into chicken pot pie filling.
9. Add veggies. Fold in the peas, carrots, leeks, and shredded chicken, and set the sauce aside to cool completely. 

5. Shape the Crust

Nick DiGiovanni rolling pastry dough.
10. Roll the pastry. Reserve a portion of the prepared pastry, and roll the rest out into a large disc. 
Nick DiGiovanni shaping pastry dough in a pie tin to make chicken pot pie.
11. Shape the pastry. Transfer the dough to a parchment-lined metal pie plate to form the bottom crust. Trim some of the excess dough, making sure to leave a small overhang, and chill the dough in the fridge. 
Nick DiGiovanni rolling out pastry dough for a chicken pot pie crust.
12. Create the topping. Roll the reserved dough into a large disc, slightly larger than the top of the pie dish, and return it to the fridge. 

6. Fill and Bake the Chicken Pot Pie

Nick DiGiovanni layering chicken pot pie filling in an unbaked crust.
13. Fill the crust. Spoon the prepared chicken filling into the pie pan, mounding it slightly in the middle. 
Nick DiGiovanni placing a pastry dough topping on an uncooked chicken pot pie.
14. Add the topping. Use a sharp knife to cut a small slit or two in the lid portion of the pastry. Then, brush the edges of the pot pie with egg wash, add the topping, press down to seal the edges, and trim any excess dough.
Nick DiGiovanni crimping pie crust on a chicken pot pie.
15. Crimp the crust. Use your thumb and index finger of one hand and the index finger of your other hand to go around the edges of the crust, pushing the dough inwards to create ridges. 
Nick DiGiovanni brushing egg wash over an unbaked chicken pot pie.
16. Bake. Brush the top of the crust with egg wash, and bake to set the crust. Then, reduce the heat and continue to bake until the pot pie is golden brown, rotating halfway through cooking. 
Nick DiGiovanni lifting a slice of homemade chicken pot pie from a pie tin.
17. Serve. Let the pot pie cool on a wire rack. Then, slice and enjoy! 

Nick’s Tips for Success

  • Keep the pastry cold. Using cold butter is my top trick for achieving a flaky pie crust. I recommend chilling the butter and even the flour before making the dough. Work quickly, avoid overmixing, and refrigerate the pastry whenever it starts to feel too soft.
  • Cool the filling completely. Adding hot chicken pot pie filling to raw pastry can melt the butter in the dough and result in a soggy crust. Make sure the chicken mixture has cooled completely before assembling the pie.
  • Use a metal pie tin. This helps achieve a beautiful golden-brown crust around the sides and bottom of the pot pie. 
  • Don’t skip the vents. Cut a few small slits in the top crust or use a pie vent to allow steam to escape as the pie bakes. This helps prevent the filling from bubbling over and keeps the pastry crisp.
  • Bake on the lowest oven rack. I like to bake the pie on the lowest rack, ideally on a preheated pizza stone. The extra heat underneath helps the bottom crust cook through and prevents it from becoming soggy.
5 from 1 vote

Homemade Chicken Pot Pie

This homemade chicken pot pie recipe is one of my favorite comfort foods! With a buttery, flaky crust, tender chicken, vegetables, and a rich, creamy sauce, it’s a hearty, satisfying meal that’s perfect for a family-friendly dinner.
Servings: 10 servings
A slice of homemade chicken pot pie on a plate.
Prep Time: 45 minutes
Cook Time: 1 hour 40 minutes
Chilling Time: 1 hour
Total Time: 3 hours 25 minutes
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Equipment

  • 1 (9-inch x 2-inch / 23 x 5 centimeter) fluted, loose-bottom pie pan
  • 1 Food Processor with Blade Attachment
  • 1 Large Saucepan or Stockpot with Lid
  • 1 Medium Saucepan
  • 1 Small Saucepan
  • 1 Fine Mesh Sieve
  • 3 Mixing Bowls
  • 1 Spatula
  • 1 Whisk
  • 1 Rolling Pin
  • Parchment Paper
  • 1 Pastry Brush
  • 1 Small Bowl for Egg Wash
  • 1 Pizza Stone (Optional)
  • 1 Spider Strainer
  • 1 Wire Cooling Rack
  • 1 Cartouche (Parchment Paper Lid)
  • 1 Instant-Read Thermometer
  • 1 Dough Scraper

Ingredients 

Pastry Dough

  • 3 cup (370 gram) all-purpose flour
  • 1 teaspoon (5 gram) salt
  • 1 cup (225 gram) cold unsalted butter, diced into ½-inch (1 centimeter) cubes
  • 3 tablespoon (45 milliliter) ice-cold water, plus more if needed
  • 1 large egg
  • 1 large egg yolk mixed with a splash of water, for egg wash

Poached Chicken

  • 1 large whole chicken, approximately 4½ pound / 2 kilogram
  • 1 large carrot, chopped
  • 2 celery stalk, chopped
  • 1 whole bulb garlic
  • ½ white onion
  • 1 bay leaf
  • 1 teaspoon (2 gram) black peppercorns
  • 4 sprigs fresh thyme
  • 4-5 cup (950-1.2 liter) liters chicken stock
  • water, as needed to cover
  • salt, to taste
  • black pepper, to taste

Pie Filling

  • 1 large carrot, peeled
  • 1 leek, trimmed and washed
  • ¼ cup (60 gram) unsalted butter, diced, plus an extra knob for the leeks
  • ½ cup (60 gram) all-purpose flour
  • 2½ cup (590 milliliter) reserved chicken poaching stock
  • ½ cup (120 milliliter) heavy cream
  • 1 teaspoon (5 milliliter) Dijon mustard
  • 1 teaspoon (5 milliliter) Worcestershire sauce
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 sprigs fresh thyme, leaves chopped
  • 1 sprig fresh tarragon, leaves chopped
  • 1 tablespoon (4 gram) fresh parsley, chopped
  • all of the poached chicken meat, shredded into chunks
  • ½ cup (75 gram) frozen peas

Instructions 

Prepare the Pastry

  • Fit a food processor with the blade attachment. Add the flour, salt, and cold, cubed butter. Pulse until the mixture resembles fine crumbs and the butter is incorporated.
    3 cup all-purpose flour, 1 teaspoon salt, 1 cup cold unsalted butter
  • While pulsing, add the ice-cold water and whole egg. Continue pulsing just until the mixture holds together when squeezed. If necessary, add a little more cold water, but avoid making the dough sticky.
    3 tablespoon ice-cold water, 1 large egg
  • Turn the mixture onto a lightly floured surface and gently bring it together into a dough. Avoid overworking it, which can make the pastry tough. Wrap tightly in plastic wrap and refrigerate for at least one hour.

Poach the Chicken

  • Place the whole chicken in a large, deep saucepan or stockpot. Add the chopped carrot, celery, garlic, onion, bay leaf, peppercorns, and thyme.
    1 large whole chicken, 1 large carrot, 2 celery stalk, 1 whole bulb garlic, ½ white onion, 1 bay leaf, 1 teaspoon black peppercorns, 4 sprigs fresh thyme
  • Pour in the chicken stock, then add enough water to just cover the chicken. Season with salt and pepper, and cover the surface with a cartouche (a round piece of parchment paper).
    4-5 cup liters chicken stock, water, salt, black pepper
  • Place the pan over high heat and bring the liquid to a gentle simmer. Reduce the heat to low, cover with a lid, and cook for approximately 45 minutes, or until the chicken is fully cooked. Check the internal temperature with an instant-read thermometer. The thickest part of the breast should reach 165°F (74°C), and the legs should reach approximately 175°F (80°C).
  • Remove the pan from the heat and allow the chicken to cool in the poaching liquid. This helps the meat retain moisture and prevents it from drying out.

Shred the Chicken

  • Once the chicken has cooled enough to handle, remove it from the stock. Using your hands, pull the meat from the bones and tear it into bite-sized chunks. Discard the skin and bones, making sure to collect the meat from the wings, back, and oysters.
  • Strain the poaching liquid through a fine-mesh sieve into a clean container. Reserve two and a half cups (590 milliliters) for the filling and set the chicken meat aside.

Prepare the Vegetables

  • Dice the peeled carrot into one and a half-inch (one centimeter) cubes. Bring a saucepan of salted water to a boil and blanch the carrot until tender. Transfer immediately to a bowl of ice water to stop the cooking process and preserve its color. Drain and set aside.
    1 large carrot
  • Wash the leek thoroughly to remove any dirt trapped between the layers. Cut it into half-inch (one centimeter) pieces.
    1 leek
  • Place a medium saucepan over medium heat and add a knob of butter. Once melted, add the leek and cook for three to four minutes, stirring occasionally, until softened and translucent. Remove from the pan and set aside.

Make the Creamy Filling

  • Return the same saucepan to low heat. Add the one-fourth cup (60 gram) butter, followed by the flour. Stir with a spatula until the butter melts and the mixture forms a smooth paste. Cook for approximately two minutes, stirring continuously, to remove the raw flour taste.
    ¼ cup unsalted butter, ½ cup all-purpose flour
  • Switch to a whisk and gradually pour in the reserved two and a half cups (590 milliliters) chicken stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for one to two minutes, or until thickened.
    2½ cup reserved chicken poaching stock
  • Remove the saucepan from the heat. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Taste and season with salt and freshly ground black pepper as needed.
    ½ cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, salt, freshly ground black pepper
  • Stir in the chopped thyme, tarragon, and parsley. Gently fold in the shredded chicken, frozen peas, drained carrots, and cooked leek until evenly coated in the sauce.
    all of the poached chicken meat, 2 sprigs fresh thyme, 1 sprig fresh tarragon, 1 tablespoon fresh parsley, ½ cup frozen peas
  • Set the filling aside and allow it to cool completely before assembling the pie.

Roll Out and Line the Pie Pan

  • Remove the chilled pastry from the refrigerator. Cut off approximately two-thirds of the dough for the bottom crust and return the remaining third to the refrigerator.
  • Place a sheet of parchment paper on your work surface and dust it lightly with flour. Place the larger portion of dough on the parchment and gently flatten it with a rolling pin. Working from the center outward, roll it into a large circle approximately one-eighth inch (three millimeters) thick. Rotate the dough as you roll and dust with additional flour as needed to prevent sticking.
  • Line the base of a nine-inch (23 centimeter) fluted, loose-bottom pie pan with a circle of parchment paper. Using the parchment beneath the rolled dough, carefully lift and invert the pastry into the pan. Gently press it into the bottom corners and up the sides, making sure there are no gaps. A small piece of leftover pastry dipped in flour can help press the dough into the fluted edges without tearing it.
  • Trim away some of the excess pastry, leaving a slight overhang around the rim. Return the lined pie pan to the refrigerator to keep the pastry cold.
  • Remove the remaining third of pastry from the refrigerator. Using the same parchment paper method, roll it into a circle slightly larger than the top of the pie pan, approximately one-eighth inch (three milliliters) thick. Refrigerate until ready to assemble.

Assemble and Bake the Pie

  • Preheat the oven to 390°F (200°C), positioning a rack on the lowest shelf. If using a pizza stone, place it on the rack while the oven preheats.
  • Remove the pastry-lined pan from the refrigerator. Spoon the completely cooled chicken filling into the crust, spreading it evenly and mounding it slightly in the center.
  • Brush the exposed edges of the bottom pastry with the prepared egg wash. Remove the rolled top crust from the refrigerator and carefully lay it over the filling. If using a pie vent, make a hole in the center of the top crust and position it over the vent. Otherwise, cut a few small slits in the pastry to allow steam to escape.
    1 large egg yolk mixed with a splash of water
  • Press the edges of the top and bottom crusts together to seal. Using a small knife, trim away any excess pastry around the rim. Crimp the edges using your thumb and index finger to create a decorative border.
  • Brush the entire top of the pie, including the crimped edges, with the remaining egg wash.
  • Place the pie on the lowest oven rack or preheated pizza stone. Bake at 390°F (200°C) for 15 minutes to set the crust. Reduce the oven temperature to 355°F (180°C) and continue baking for another 30-40 minutes, rotating the pie halfway through, until the pastry is golden brown and crisp.
  • Remove the pie from the oven and transfer it to a wire cooling rack. Allow it to rest before carefully removing it from the pan, slicing, and serving.

Video

YouTube video

Notes

*If doubling or tripling the recipe, make separate pot pies using additional nine-inch (23 centimeter) pie pans rather than trying to fit all the filling into one pan. Adjust the ingredient quantities accordingly, and poach the chickens in batches or separate pots as needed. Bake the pies in batches if necessary, until the pastry is golden brown and crisp and the filling is heated through.
Make Ahead: Prepare the pastry dough up to two days in advance, and store it tightly wrapped in the refrigerator. You can also poach the chicken and prepare the filling one to two days ahead of time, storing it in an airtight container in the refrigerator. Keep the pastry and filling separate until ready to assemble and bake to prevent a soggy crust.
Unbaked Pie: Assemble the chicken pot pie with completely cooled filling, but don’t add the egg wash. Wrap tightly in plastic wrap and refrigerate for up to 24 hours before baking. Brush with egg wash just before placing it in the oven, adding a few extra minutes to the baking time if needed. Alternatively, freeze the unbaked pie for up to three months. Thaw overnight in the refrigerator before baking.
Storage: Store leftover chicken pot pie in an airtight container in the refrigerator for up to three to four days. Or, freeze the completely cooled pie, whole or in individual portions, tightly wrapped in plastic wrap and aluminum foil for up to three months. Thaw in the refrigerator overnight before reheating. For the best results, let refrigerated leftovers sit at room temperature for 15-20 minutes while the oven preheats. Reheat in a 350°F (175°C) oven until warmed through, covering loosely with foil if the crust begins to brown too quickly. Avoid microwaving, which can make the pastry soggy.
 

Nutrition

Serving: 1serving, Calories: 653kcal, Carbohydrates: 40g, Protein: 25g, Fat: 44g, Saturated Fat: 22g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 185mg, Sodium: 861mg, Potassium: 370mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3814IU, Vitamin C: 9mg, Calcium: 59mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Nick DiGiovanni

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5 from 1 vote

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1 Comment

  1. Shyanne Reynolds says:

    5 stars
    This is my new favorite meal!