Have you ever craved the warm, comforting embrace of a creamy chicken pot pie but thought it was too complicated to make from scratch? Think again! This easy chicken pot pie recipe transforms simple ingredients into a golden, flaky masterpiece that rivals any restaurant version—and it's surprisingly simple to prepare at home. Making chicken pot pie from scratch allows you to control the quality of ingredients, avoid preservatives, and customize flavors to your family's preferences while filling your kitchen with irresistible aromas. 

Ingredients List

    • 2 cups cooked chicken, diced or shredded
    • 1 package (14-16 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
    • 1/3 cup butter
    • 1/3 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon garlic powder
    • 1 3/4 cups chicken broth
    • 2/3 cup whole milk
    • 2 refrigerated pie crusts (or homemade if preferred)
    • Optional: 1/2 teaspoon dried thyme or poultry seasoning
    • Optional: 1 beaten egg for brushing crust

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35-40 minutes

Total time: 50-55 minutes

This recipe comes together faster than ordering takeout and delivers far superior flavor. You can even prep the filling while the oven preheats to maximize efficiency.

Step-by-Step Instructions

Step 1: Prepare Your Oven and Pan Preheat your oven to 425°F (220°C). If using a glass pie dish, reduce temperature to 400°F to prevent over-browning. Fit one pie crust into a 9-inch pie pan, gently pressing it into corners without stretching—this prevents shrinkage during baking.

Step 2: Create the Creamy Sauce In a large saucepan over medium heat, melt butter completely. Whisk in flour, salt, pepper, and garlic powder, stirring constantly for 1-2 minutes until the mixture turns golden and smells nutty (this cooks out the raw flour taste). Gradually pour in chicken broth and milk while whisking continuously to prevent lumps. This easy chicken pot pie recipe relies on this smooth, velvety sauce for its signature texture.

Step 3: Combine Filling Ingredients Once the sauce thickens (about 3-4 minutes of simmering), remove from heat. Stir in cooked chicken and frozen vegetables—no need to thaw them first! The residual heat will warm them perfectly. Taste and adjust seasoning if needed.

Step 4: Assemble the Pie Pour the chicken mixture into the prepared crust, spreading evenly. Place the second crust over the top, crimping edges together with your fingers or a fork to seal. Cut 4-5 small slits in the top crust to allow steam to escape (this prevents a soggy bottom). For a beautiful golden finish, brush with beaten egg.

Step 5: Bake to Perfection Bake for 30-35 minutes until the crust turns deep golden brown and filling bubbles through the vents. If edges brown too quickly, cover them with aluminum foil strips. Let the pie rest for 10 minutes before slicing—this allows the filling to set properly for cleaner portions.

Nutritional Information

Nutritional Information

Per serving (serves 6):

    • Calories: 485
    • Protein: 22g
    • Carbohydrates: 38g
    • Fat: 27g
    • Fiber: 3g
    • Vitamin A: 45% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Make It Your Own: Swap chicken for turkey (perfect for Thanksgiving leftovers), add mushrooms for earthy depth, or include diced potatoes for extra heartiness. For a homemade chicken pot pie recipe with Southern flair, add a pinch of cayenne pepper.

Dietary Modifications: Use gluten-free pie crusts and substitute cornstarch for flour (use 2 tablespoons). For dairy-free versions, replace butter with olive oil and use almond or oat milk. Reduce carbs by skipping the bottom crust and using only a top crust.

Meal Prep Strategy: Prepare the filling up to 2 days ahead and refrigerate. Assemble and bake when ready to serve. You can also freeze unbaked pies for up to 3 months—bake directly from frozen, adding 15-20 minutes to cooking time.

Flavor Boosters: Fresh herbs like thyme, rosemary, or parsley elevate the taste dramatically. A splash of white wine in the sauce adds restaurant-quality sophistication.

Common Mistakes to Avoid

Soggy Bottom Crust: Blind-bake the bottom crust for 8 minutes before adding filling, or brush it with beaten egg white as a moisture barrier.

Runny Filling: Ensure your sauce reaches a thick, gravy-like consistency before removing from heat. If too thin, simmer longer or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).

Overflow Disasters: Don't overfill! Leave 1/2 inch of space at the top, and always place a baking sheet underneath to catch drips.

Raw Flour Taste: Cook the butter-flour mixture (roux) for at least 2 minutes until fragrant and lightly golden.

Burned Edges: Tent edges with foil after 20 minutes if they're browning too quickly while the center remains pale.

Storage / Leftovers Tips

Store leftover chicken pot pie covered tightly with aluminum foil or plastic wrap in the refrigerator for up to 4 days. For best results, reheat individual slices in a 350°F oven for 15-20 minutes until warmed through—this maintains the crust's crispiness far better than microwaving. To freeze, wrap cooled pie tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. This versatile dish makes excellent lunch leftovers, and many find the flavors even better the next day as seasonings meld together. Following proper storage techniques ensures your easy chicken pot pie recipe and homemade chicken pot pie recipe creations remain delicious for multiple meals, maximizing your cooking efforts and minimizing food waste.