Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction

 

When I was growing up, there was one dish that could stop us kids from whatever we were doing and bring us running to the kitchen—Chicken Pot Pie Recipe. The aroma of buttery pastry and creamy chicken filling wafting from the oven was enough to make anyone’s mouth water.

My mom didn’t make it often — not because it was hard, but because she saved it for special occasions: birthdays, snow days, or just when we needed a little extra comfort. I remember sitting at the table, watching the golden crust get cracked open with a spoon, revealing steaming hot, creamy chicken and vegetables. It was magic.

Now that I have a family of my own, the chicken pot pie recipe has become one of our go-to comfort meals—especially when the weather turns chilly or we’re just craving something cozy and hearty. Over the years, I’ve tested, tweaked, and perfected my own version. It’s simple enough for a weeknight dinner but satisfying enough to serve to guests.

In today’s post, I’ll walk you through my homemade chicken pot pie recipe—from scratch-made filling to golden crust. Whether you’re a seasoned cook or just starting out, this chicken pot pie recipe will help you create a meal that feels like a warm hug on a plate.

 

Do you want more recipes?

 

Crockpot Honey Garlic Chicken and Broccoli Recipe

Pizza Fries Recipe – Crispy and Cheesy

 

---

Crock Pot Chicken Pot Pie Recipe (2025)

---

 

Ingredients

 

Let’s start with what you’ll need. Most of these ingredients are pantry staples!

 

For the Filling:

 

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 2 cups cooked, shredded or diced chicken (rotisserie chicken works great!)
• 1 1/2 cups chicken broth
• 1 cup milk (whole milk or 2% recommended)
• 1/2 cup frozen peas
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• Optional: 1/2 teaspoon poultry seasoning or fresh parsley

 

For the Crust:

 

• 1 sheet of store-bought pie crust OR

 

Homemade Pie Crust:

 

• • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water

 

For the Egg Wash:

 

• 1 egg, beaten with 1 tablespoon water (for a shiny, golden top)

 

How to Prepare Chicken Pot Pie Recipe

 

Step 1: Prepare the Filling

 

1. In a large skillet, melt butter with olive oil over medium heat.
2. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in the garlic and cook for 1 more minute.
4. Sprinkle flour over the veggies and stir to coat. Cook for 1–2 minutes to remove raw flour taste.
5. Gradually whisk in the chicken broth and then the milk. Keep stirring to avoid lumps.
6. Let the mixture simmer and thicken for about 5 minutes.
7. Add the cooked chicken, peas, thyme, and season with salt and pepper.
8. Let the filling cool slightly before adding it to the crust.

 

Step 2: Make the Pie Crust (if not using store-bought)

 

1. In a mixing bowl, combine flour and salt.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add ice water a tablespoon at a time until dough comes together.
4. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out.

 

Step 3: Assemble the Pie

 

1. Preheat oven to 400°F (200°C).
2. Roll out your pie dough to fit your pie dish (9-inch).
3. Place the bottom crust in the pie dish. Trim edges.
4. Pour the chicken filling into the crust.
5. Roll out the top crust and place it over the filling. Pinch the edges to seal and cut a few slits in the top to vent.
6. Brush the top with egg wash for that golden finish.

 

Step 4: Bake

 

1. Place the pie on a baking sheet (to catch any drips).
2. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
3. Let it cool for 10–15 minutes before slicing and serving.

 

How to Serve Chicken Pot Pie Recipe

 

• Classic Style: Serve warm slices on their own.
• With a Side Salad: A crisp green salad adds freshness.
• With Mashed Potatoes: For extra comfort, add a scoop of mashed potatoes on the side.
• With Cranberry Sauce: A tangy side that complements the creamy richness.

 

Tips

 

1. Don’t Skip the Rest Time

 

Letting your pot pie rest before slicing allows the filling to set, preventing it from running out.

 

2. Make it Ahead

 

Assemble the pie, cover, and refrigerate for up to 24 hours before baking. Great for busy weeknights.

 

3. Use Rotisserie Chicken

 

A time-saver that adds flavor and moisture to the filling.

 

4. Add Fresh Herbs

 

Thyme, rosemary, and parsley elevate the dish’s aroma and flavor.

 

5. Prevent a Soggy Bottom

 

Pre-bake (blind bake) the bottom crust for 8–10 minutes if you’re worried about sogginess.

 

Variations

 

1. Chicken Pot Pie with Potatoes

 

Add 1 small diced potato (boiled or steamed) to the filling for a heartier version.

 

2. Turkey Pot Pie

 

Great for Thanksgiving leftovers—swap chicken for turkey.

 

3. Cheesy Chicken Pot Pie

 

Stir in 1/2 cup shredded cheddar cheese into the filling for a creamy, cheesy twist.

 

4. Veggie-Loaded Pot Pie

 

Add broccoli, mushrooms, or corn to sneak in more veggies.

 

5. Biscuit-Topped Pot Pie

 

Skip the crust and top with homemade or store-bought biscuits for a rustic version.

 

6. Vegetarian Pot Pie

 

Replace chicken with chickpeas, white beans, or tofu and use vegetable broth.

 

FAQs 

 

Q1. Can I freeze chicken pot pie?

 

Absolutely! Assemble the pie, wrap it tightly in foil, and freeze before baking. It will last up to 3 months. When ready to eat, bake from frozen at 375°F for about 60–70 minutes.

 

Q2. Can I use puff pastry instead of pie crust?

 

Yes! Puff pastry gives a light, flaky topping. Just use it for the top crust and bake as directed.

 

Q3. How do I reheat chicken pot pie?

 

Reheat slices in the oven at 350°F for 15–20 minutes or until warmed through. The microwave works too but may soften the crust.

 

Q4. Can I make this gluten-free?

 

Yes, use a gluten-free flour blend for the filling and a gluten-free pie crust.

 

Q5. What’s the best kind of chicken to use?

 

Cooked, shredded rotisserie chicken is easy and flavorful. You can also use poached chicken breasts or thighs.

 

Final Thoughts

 

There’s something undeniably comforting about digging into a warm, golden slice of chicken pot pie. It’s one of those dishes that feels like home—no matter where you are or what kind of day you’ve had.

Whether you’re making it for Sunday dinner, prepping for the week, or serving guests, this chicken pot pie recipe is a guaranteed crowd-pleaser. The flaky crust, creamy filling, and hearty ingredients strike the perfect balance of rustic and refined.

So go ahead—roll up your sleeves, preheat that oven, and make something truly special tonight. Once you’ve had a bite of this homemade chicken pot pie recipe, you’ll never go back to frozen again.

pinterest