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Homemade Chicken Pot Pie


Homemade Chicken Pot Pie is the ultimate comfort food! Flaky pie crust is filled with a creamy mixture of chicken and veggies in a velvety sauce. It’s a hearty and satisfying meal that’s perfect for cold winter nights or as a way to use up leftover chicken.

A slice of chicken pot pie with a flaky crust on a small serving plate.

Delicious & Comforting Homemade Chicken Pot Pie

There aren’t many meals out there that scream comfort food as much as chicken pot pie. It’s a delicious, nostalgic dish full of homey goodness. The creamy filling is packed with chicken and vegetables, and topped with a flaky buttery crust.. it’s divine.

There are plenty of shortcuts you can take to make a quick chicken pot pie. Fine for an easy meal, and still pretty tasty. However.. this is one of those dishes that I like to take a little time with. And trust me, your efforts will be entirely rewarded. A homemade butter pie crust, loads of perfectly cooked fresh vegetables, and a from-scratch cream of chicken soup base will take your Chicken Pot Pie to legendary status. It’s a meal the family will remember. Delicious, satisfying, flavorful comfort food at its finest. I guarantee your family will thank you.

An overhead shot of homemade chicken pot pie in a glass pie dish with a wooden serving spoon.

Ingredients You’ll Need to Make this Homemade Chicken Pot Pie:

  • Pie Crust– Homemade or store-bought
  • Chicken Breasts– You can also used leftover or rotisserie chicken
  • Carrots
  • Potato
  • Onion
  • Celery
  • Zucchini
  • Frozen Peas
  • Cream of Chicken Soup– I always use my homemade cream of chicken soup
  • Plain Greek Yogurt– Or sour cream
Ingredients you need to make homemade chicken pot pie.

How to Make the Best Homemade Chicken Pot Pie:

  1. Prepare the crust. Make a homemade pie crust, or use a storebought crust. Press the bottom crust into your pie plate. Place in the fridge along with the top crust to keep it chilled while you make the filling.
  2. Cook the chicken. Cook the chicken however you like (we cooked ours in a skillet) and cube. You can also use rotisserie chicken or leftover chicken.
  3. Cook the vegetables. You’ll want to par cook the carrots and potatoes before adding them to the skillet. Otherwise, they’ll still be crunchy after the pie is baked. After you have diced the potatoes and sliced the carrots, boil for about 7-8 minutes or until slightly tender. Drain. Next, you’ll saute the diced onions and celery in a large skillet over medium heat until tender and the onion is translucent.
  4. Make the chicken pot pie filling. To the skillet, add the seasonings, chicken, carrots, potatoes, zucchini, peas, cream of chicken soup and greek yogurt. Stir to combine, then taste and add additional seasoning if necessary.
  5. Assemble the pie. Pour the filling into your prepared pie crust, then add the top crust and flute the edges. Cut a few slits in the top to allow steam to escape. If desired, you can brush the crust with heavy cream or an egg wash to get a nice shiny, brown crust.
  6. Bake. Bake in a preheated 400 degree oven for 45 minutes or until the top is golden brown and the filling is nice and bubbly. If the top is browning too quickly, cover with foil.
  7. Serve. Allow the pie to cool for 10-15 minutes before serving. Enjoy!
Images showing how to make homemade chicken pot pie.

Tips & Suggestions

Make-Ahead Meal

This meal is a great one to prep ahead! You can make your crust ahead of time and keep it in the fridge for up to 24 hours before rolling out and cooking. Pre-cook your chicken and pre-chop your veggies. Then all you have to do right before dinner is cook up the filling, pour into the crust, and bake!

Can you freeze homemade chicken pot pie?

Chicken Pot Pie is a great freezer meal! There are a couple different ways you can do this. You can make the filling and freeze it in an ziplock bag. When you’re ready to use it, thaw in the fridge overnight before adding to your pie crust and baking as directed. You can also freeze the fully assembled pie unbaked. Cover tightly with plastic wrap and a layer of aluminum foil before freezing. Thaw in the fridge overnight before baking. The texture of your crust can be affected when using this method, but it will still be delicious!

How long does homemade chicken pot pie last in the fridge?

Store leftover chicken pot pie in an airtight container for up to 4 days. For best results, reheat in the oven.


You can also use this recipe to make individual chicken pot pies! When I do this, I put the filling in ramekins and only add a top crust. If desired, you can also bake your full chicken pot pie without a bottom pastry. This is a great option if you are someone that often ends up with a soggy bottom crust.

Other chicken pot pie filling ideas:

  • Use leftover turkey instead of chicken
  • Add fresh herbs: parsley, thyme, rosemary or sage work well with chicken pot pie
  • Switch up the vegetables: corn, sliced mushrooms, parsnips, green beans, asparagus, leeks, or butternut squash are all delicious options
Chicken Pot Pie in a glass dish that has been scooped out to show all the chicken and vegetables in a creamy sauce.

Looking for More Delicious Chicken Dinner Recipes?

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3.7 from 22 votes

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie is the ultimate comfort food! Flaky pie crust is filled with a creamy mixture of chicken and veggies in a velvety sauce. It's a hearty and satisfying meal that's perfect for cold winter nights or as a way to use up leftover chicken.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 6 servings
Calories: 200kcal



  • Make one Homemade Pie Crust recipe. Follow instructions through step 2 and place dough discs in the fridge while you make the filling.
  • Preheat oven to 400℉.
  • Cook chicken and cube into bite size pieces.
  • Peel and rinse potatoes. Chop into small bite size pieces. Peel and chop carrots into bite size pieces. Add both potatoes and carrots to a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat and simmer for 7-8 minutes or until slightly tender. Don't overcook, you just want them to soften. If you cook them too long, they will be mushy in your pie, but if you don't cook them, they will be crunchy in your pie. Drain and set aside when done.
  • In a large skillet, add 1 tablespoon olive oil and heat over medium-high. Add diced onion and celery and cook until tender. Add dried thyme, salt and pepper and stir to coat. Remove from heat and add potatoes and carrots, diced zucchini, green peas, cream of chicken soup, and Greek yogurt. Stir to combine. Taste the mixture and add more salt and pepper to your preference.
  • Remove pie dough from the refrigerator and roll out one disc into a 12 inch circle. Carefully transfer to your pie dish and press down in the bottom until smooth. Add your filling. Roll out the other disc of dough and place on top of the filling. Trim the edges and flute with your fingers or press with a fork. With a sharp knife, add 6-7 slits around the pie to let steam escape.
  • Place in your preheated oven and bake for 45 minutes or until the filling is bubbly and the crust is golden brown. I like to place a foil lined baking sheet under the pie to catch any drips. If the edges are browning to quickly, cover with foil or a pie shield.
  • Remove pie from the oven to a cooling rack. Let it cool for 10-15 minutes before serving. Enjoy!


Calories: 200kcal | Carbohydrates: 22g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 334mg | Potassium: 897mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5342IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 1mg
Keyword : chicken pot pie


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Hi Jordan, I think almond milk would work, but if you’re worried about it just add a little extra flour to the roux.