This classic Chicken Pot Pie is loaded with tender chicken and fresh vegetables in a creamy, savory gravy, all tucked inside a flaky double crust. A simple par-baking trick keeps the bottom crust crisp while the top bakes beautifully golden.
There’s a lot to love about a homemade chicken pot pie, but for me the filling-to-crust ratio has to be just right. This version has plenty of chicken along with carrots, celery, peas and pearl onions in a rich, creamy gravy seasoned with thyme and just enough Dijon and Worcestershire to give it great flavor without overpowering anything. And after testing a few different methods, I found that quickly par-baking the bottom crust before adding the filling makes a real difference—it stays crisp and flaky underneath the creamy filling instead of becoming soft and losing its texture.
Why You’ll Love This Chicken Pot Pie
This is the kind of classic comfort food that’s worth making from scratch, with a few carefully tested details that make it especially good.
- Plenty of tender chicken: I use 2½ cups of chicken for a filling that has a good balance of chicken and vegetables in every serving.
- Fresh vegetables: Carrots, celery and onion form the base of the filling, with frozen peas and pearl onions added for color, flavor and texture.
- Creamy, flavorful gravy: Chicken broth, cream, thyme, Dijon, Worcestershire and a little Better Than Bouillon give the filling plenty of savory flavor without making it overly complicated.
- A crisp bottom crust: A quick par-bake followed by a light coating of egg wash makes a big difference in keeping the bottom crust crisp and flaky.
- Homemade or store-bought crust: Use your favorite homemade all-butter pie dough or refrigerated pie crusts when you want to save time.
- Great make-ahead potential: The filling needs to cool before assembling the pie, so parts of the recipe can easily be prepared ahead of time.
What Goes in Chicken Pot Pie?
The ingredient list is familiar and uncomplicated, but a few additions give the filling more depth than chicken and vegetables in a basic cream sauce.
- Chicken: Cooked chicken breast works especially well here. Cut it into bite-size pieces so the chicken mixes evenly with the vegetables and creamy gravy.
- Vegetables: Yellow onion, carrots and celery are sautéed until tender. Frozen pearl onions add little bites of sweetness, while frozen peas are stirred in at the end so they stay bright and fresh-tasting.
- Butter and flour: These create the base that thickens the gravy. The flour is cooked briefly with the vegetables before the liquid is added.
- Chicken broth and Better Than Bouillon: Low-sodium chicken broth keeps the seasoning under control, while a small amount of roasted chicken base adds extra savory depth.
- Heavy cream: Just ½ cup makes the gravy creamy and rich without making the filling overly heavy.
- Dijon and Worcestershire: A teaspoon of each adds subtle depth. You shouldn’t taste either one distinctly in the finished pie.
- Thyme, parsley and lemon: These keep the creamy filling from tasting flat or overly rich.
- Pie crust: You’ll need two crusts for a traditional double-crust chicken pot pie. A buttery homemade crust is wonderful here, but refrigerated pie dough also works well.
- Egg wash: One egg whisked with a little water is used on both the par-baked bottom crust and the top crust.
How to Make Chicken Pot Pie
The recipe comes together in stages, and several of them overlap. While the filling chills briefly, you can prepare and par-bake the bottom crust.
Cook the vegetables. Sauté the yellow onion, carrots and celery in butter until they begin to soften. Add the frozen pearl onions during the last few minutes.
Add the aromatics. Stir in the garlic and thyme and cook briefly, just until fragrant.
Add the flour. Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook briefly to remove the raw flour taste.
Make the creamy chicken filling. Gradually stir in the chicken broth, then add the Better Than Bouillon, cream, Dijon, Worcestershire, salt and pepper. The gravy will thicken quickly, so there’s no need for a long simmer. Fold in the chicken and peas.
Cool the filling. Transfer the filling to a wide bowl or shallow dish and refrigerate for about 15 minutes. It doesn’t need to be completely cold, but this brief cooling period allows the gravy to thicken a little more and keeps very hot filling from going directly into the crust.
Par-bake the bottom crust. Fit the crust into the pie plate without stretching it and prick the bottom and sides with a fork. Bake for 8–10 minutes, until the crust is set and just beginning to brown. Let it stand for 2–3 minutes, then lightly brush the bottom and sides with egg wash.
Finish the filling. Stir in the fresh parsley and lemon juice just before spooning the filling into the crust.
Assemble the pie. Spoon the cooled filling into the bottom crust and add the top crust. Trim and crimp the edges and cut several steam vents in the top. Brush with egg wash, sprinkle with dried thyme and, if desired, coarse salt.
Bake until golden and bubbling. Reduce the oven temperature and bake until the top crust is deeply golden and you can see the filling bubbling through the vents. If the crust is browning too quickly, loosely tent it with foil.
The Secret to a Crisp Bottom Crust
A double-crust pot pie has one potential problem: the creamy filling can soften the bottom crust before it has a chance to bake properly. After testing this pie both ways, I found the quick par-bake is well worth the extra few minutes.
Par-baking the bottom crust for just 8–10 minutes gives the pastry a head start before the filling goes in. Brushing the warm crust lightly with egg wash adds another thin barrier between the pastry and creamy filling. The result is a bottom crust that stays crisp and flaky enough to actually enjoy along with the filling.
The bottom crust may shrink down the sides of the pie plate during par-baking, particularly with refrigerated pie dough, and some areas may shrink more than others. Don’t worry if this happens—it won’t affect the finished pot pie. When you add the top crust, gently nudge the edges down to meet the bottom crust as closely as possible, then crimp or tuck them together. The edges may look a little rustic rather than perfectly uniform, but once baked they’ll still be golden, flaky and beautiful.
Don’t stretch refrigerated pie dough to make it reach farther up the pie plate. Stretching puts tension on the dough and can cause it to shrink more as it bakes. Ease it gently into the plate instead. If using homemade dough, roll the bottom crust a little larger so you have enough dough to come generously up the sides without stretching.
Tips for the Best Homemade Chicken Pot Pie
A few small details make this recipe easier and help keep the chicken, gravy and crust at their best.
- Don’t overcook the chicken. If you’re cooking chicken breasts specifically for the pie, gently poach them just until cooked through so they remain tender during the second cooking in the pie.
- Cut the chicken into smaller bite-size pieces. The chicken is best when it mixes easily with the vegetables and gravy rather than dominating each bite.
- Don’t over-thicken the gravy. The filling may look a little looser than you expect when it first goes into the refrigerator, and that’s okay. It will thicken as it cools, and the chicken and vegetables will absorb some of the gravy as the pot pie bakes.
- Use frozen peas and pearl onions straight from the freezer. There’s no need to thaw them first.
- Cool the filling briefly before assembling. About 15 minutes in the refrigerator is enough; there’s no need to wait an hour for it to become completely cold.
- Don’t stretch the bottom crust. Gently ease the dough into the pie plate so it isn’t under tension when it goes into the oven.
- Watch the top crust near the end. If it reaches the color you want before the filling is bubbling, loosely cover the pie with foil and continue baking.
- Let the baked pie rest before cutting. Give it about 20–25 minutes so the filling can settle and thicken enough to serve while remaining creamy.
Can I Make Chicken Pot Pie Ahead of Time?
Yes. The easiest way to get a head start is to make the filling ahead rather than assembling the entire unbaked pie.
Prepare the chicken filling, let it cool, cover and refrigerate it. When you’re ready to bake the pot pie, prepare and par-bake the bottom crust, add the chilled filling, top with the second crust and bake as directed. If the filling is very cold from the refrigerator, the pie may need a little additional baking time to become hot and bubbling in the center.
You can also cook the chicken a day ahead. Keep the cooked breasts whole and tightly covered in the refrigerator, then cut them into bite-size pieces when you’re ready to make the filling.
How to Store and Reheat Chicken Pot Pie
Cover leftover chicken pot pie and refrigerate it for up to 3–4 days. For the best crust, reheat individual portions in the oven or toaster oven rather than the microwave.
A microwave works when you’re in a hurry, but it will soften the pastry. Reheating in the oven gives the crust a chance to crisp again while warming the creamy filling.
What to Serve with Chicken Pot Pie
Chicken pot pie is hearty enough to be dinner on its own, so I like to keep anything served alongside it fresh and simple. A crisp green salad, roasted vegetables or lightly dressed greens balance the rich filling and buttery crust especially well.
For a larger dinner, you can also add a simple vegetable side, but there’s really no need for potatoes, rice or another starch—the double crust makes this a complete and satisfying meal.
More Comfort Food Recipes You May Enjoy
If you’re in the mood for another cozy dinner, these are some of my favorite comfort food recipes for cooler nights and family dinners.
- Beef Pot Pie: A hearty companion to this chicken version, with tender beef and vegetables tucked under a golden, flaky crust.
- Truffle Mac and Cheese: Creamy, cheesy and just a little more special than everyday mac and cheese, while still being pure comfort food.
- Creamy Tomato Basil Chicken: Tender chicken in a rich tomato-basil cream sauce that makes an easy, cozy dinner.
- Skillet Shepherd’s Pie: A hearty skillet dinner with a savory meat and vegetable filling topped with crispy shredded hash browns.
There are few dinners as cozy and satisfying as a homemade Chicken Pot Pie, especially when you break through that golden crust and get a little flaky pastry, creamy gravy, tender chicken and vegetables all in one bite. This one takes a little more time than an everyday chicken dinner, but I think the result is absolutely worth it. I hope it becomes one of those recipes you look forward to making when you want something warm, comforting and especially delicious for dinner.
Chicken Pot Pie
Ingredients
- 5 Tbsp unsalted butter
- 1 medium yellow onion diced, about 1 ½ cups
- ¾ cup peeled and diced carrots about 3 medium carrots
- 1 cup diced celery about 2 medium ribs
- 1 tsp kosher salt divided
- ½ cup frozen pearl onions do not thaw
- 2 cloves garlic minced
- ½ tsp dried thyme
- ⅓ cup all-purpose flour
- 1 tsp Better than Bouillon Roasted Chicken Base
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp freshly ground black pepper
- 2½ cups cooked chicken cut into bite-sized pieces
- ¾ cup frozen peas do not thaw
- 2 Tbsp chopped fresh parsley
- 1 tsp fresh lemon juice
- 2 homemade or refrigerated pie crusts enough for one 9-inch double-crust pie
- 1 large egg
- 1 Tbsp water
- ¼ tsp dried thyme for topping
- Flaky or coarse salt for topping, optional
Instructions
- Preheat the oven. Preheat oven to 425°F.
- Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the onion, carrots, celery and ½ teaspoon kosher salt. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the frozen pearl onions during the last 2 minutes of cooking.5 Tbsp unsalted butter, 1 medium yellow onion, ¾ cup peeled and diced carrots, 1 cup diced celery, ½ cup frozen pearl onions, 1 tsp kosher salt
- Add the aromatics. Stir in the garlic and ½ teaspoon dried thyme and cook for about 30 seconds, until fragrant.2 cloves garlic, ½ tsp dried thyme
- Add the flour. Sprinkle the flour over the vegetables and stir until the vegetables are evenly coated. Cook for about 1 minute, stirring constantly.⅓ cup all-purpose flour
- Make the gravy. Stir the Better Than Bouillon into the chicken broth until dissolved. Gradually pour the broth into the skillet, stirring as you add it. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, remaining ½ teaspoon kosher salt and pepper. Continue stirring until smooth and the sauce has thickened enough to coat the vegetables. No prolonged simmering is needed; the filling will thicken further as it cools.1 tsp Better than Bouillon Roasted Chicken Base, 2 cups low-sodium chicken broth, ½ cup heavy cream, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, ½ tsp freshly ground black pepper
- Finish the filling. Fold in the chicken and frozen peas. Remove from the heat. Transfer the filling to a wide bowl or shallow dish and refrigerate for about 15 minutes while you prepare the bottom crust.2½ cups cooked chicken, ¾ cup frozen peas
- Par-bake the bottom crust. Fit one pie crust into a 9-inch pie plate, gently easing it into the plate without stretching the dough. Prick the bottom and sides several times with a fork. Bake directly on the center oven rack for 8–10 minutes, until the crust is set and just beginning to brown. Remove from the oven and let stand for 2–3 minutes.2 homemade or refrigerated pie crusts
- Add the egg wash. While the crust rests, whisk together the egg and 1 tablespoon water. Lightly brush the bottom and sides of the warm par-baked crust with the egg wash. Reserve the remaining egg wash for the top crust.1 large egg, 1 Tbsp water
- Add the parsley and lemon. Stir the fresh parsley and lemon juice into the cooled filling just before assembling the pot pie.2 Tbsp chopped fresh parsley, 1 tsp fresh lemon juice
- Assemble the pot pie. Spoon the cooled filling into the par-baked crust. Place the second pie crust over the filling. Trim, tuck and crimp the edges as desired. Cut 4 slits in the top to allow steam to escape. Brush the top crust lightly with the remaining egg wash and sprinkle with ¼ teaspoon dried thyme and, if desired, flaky or coarse salt.¼ tsp dried thyme, Flaky or coarse salt
- Bake. Reduce the oven temperature to 375°F. Bake for 35–45 minutes, until the crust is golden brown and the filling is bubbling through the vents. If the crust is browning too quickly, loosely tent the pie with foil.
- Rest before serving. Let the Chicken Pot Pie rest for 20–25 minutes before slicing and serving.
Equipment
Notes
- Chicken: Cut the cooked chicken into smaller bite-size pieces so it mixes easily with the vegetables and gravy in each bite. If cooking chicken breasts specifically for this recipe, gently poach them just until cooked through so they stay tender when the pot pie bakes.
- Don’t over-thicken the gravy: The filling may look a little looser than you expect when it first goes into the refrigerator, and that’s okay. It will thicken as it cools, and the chicken and vegetables will absorb some of the gravy as the pot pie bakes.
- Cool the filling: Refrigerating the filling for about 15 minutes before assembling the pie allows it to cool and thicken slightly. A wide, shallow bowl or dish will help it cool more quickly.
- Par-bake for a crisp bottom crust: Don’t skip the quick par-bake. Testing the pie without this step resulted in a much softer bottom crust. Brushing the warm par-baked crust with egg wash also helps create a barrier between the crust and creamy filling.
- Don’t worry if the bottom crust shrinks: Some shrinkage during par-baking is normal, especially with refrigerated pie dough. If part of the crust shrinks farther down the pie plate, simply nudge the top crust down to meet it as closely as possible when assembling the pie, then tuck or crimp the edges together. It may look a little rustic rather than perfectly uniform, but it will still bake up beautifully.
- Don’t stretch the pie dough: Gently ease the bottom crust into the pie plate rather than stretching it to fit. Stretched dough is more likely to shrink as it bakes.
- Thyme topping: The dried thyme sprinkled over the egg-washed top crust adds flavor as well as a pretty finish. Add flaky or coarse salt along with it, if desired.
- Watch the crust as it bakes: If the top is nicely browned before the filling is hot and bubbling, loosely tent the pie with foil for the remainder of the baking time.
- Let it rest: Allow the finished pot pie to rest for 20–25 minutes before cutting. This gives the creamy filling time to settle and makes the pie much easier to serve.
- Make ahead: The filling can be made ahead, cooled, covered and refrigerated. Assemble and bake the pot pie when ready to serve. A pie assembled with cold filling may need a little additional baking time.
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