The Best Homemade Chicken Pot Pie Recipe in 2025

There’s something about a cozy, flaky chicken pot pie that feels like a warm hug on a cold day. Whether you’re whipping this up for a Sunday dinner or prepping it ahead for weeknight leftovers, this dish delivers every time.

Today, I’m walking you through the best chicken pot pie recipe you’ll ever try, featuring a buttery crust and creamy filling. And the kind of flavor that makes you go back for seconds (or thirds).

Let’s break it down step by step and create a pot pie you’ll be proud to call homemade.

❤️ Why You’ll Fall in Love With This Chicken Pot Pie

There’s something timeless and comforting about a homemade chicken pot pie. Whether it brings back childhood memories or satisfies your craving for something warm and hearty, this dish has a way of stealing the spotlight.

But what makes this chicken pot pie stand out from the rest?

1. Ultra-Flaky, All-Butter Pie Crust

Forget soggy bottoms. This buttery, golden crust bakes up perfectly flaky and holds its shape. The top crust is light and crisp, while the bottom remains firm enough to support the rich, savory filling without becoming mushy. You can use a store-bought crust in a pinch, but once you try homemade, there’s no turning back.

2. Rich, Creamy, and Satisfying Filling

Think of it like chicken in a luxurious gravy thickened just right to cling to every veggie and chunk of meat. No runny sauce or bland bites here. This pot pie is packed with flavor, thanks to sautéed mushrooms, onions, carrots, garlic, and a touch of heavy cream.

3. Perfect Use of Leftovers

Got extra rotisserie chicken from last night’s dinner? Toss it in! This recipe is a brilliant way to use up leftover chicken or even turkey after the holidays. It turns simple ingredients into something truly special.

4. Great for Make-Ahead or Meal Prep

Make the filling ahead of time and store it in the fridge. Or prep the entire pie, freeze it, and bake it when needed. It reheats beautifully and tastes even better the next day (if you’re lucky enough to have leftovers!).

5. Family-Approved Comfort Food

Kids love it. Adults rave about it. Even picky eaters can’t resist the creamy filling and flaky crust. Whether it’s a weeknight dinner or a holiday side, this is the kind of dish that earns you “Mom of the Year” status.

🛒 Ingredients You’ll Need

Here’s a handy ingredient list to help you shop and prep with ease. These ingredients combine to make the rich, creamy filling and that gorgeous golden crust.

🍽️ Total time to prepare: About 1 hour (includes baking).

🧑‍🍳 Step-by-Step: How to Make Chicken Pot Pie

This is your step-by-step masterclass for making the ultimate homemade chicken pot pie. Complete with a golden, flaky crust loaded with a creamy, savory filling that’s packed with tender chicken and fresh vegetables.

Whether you’re making this for the first time or you’ve been baking for years, these detailed steps will help you get it just right.

🥄 Step 1: Shred the Chicken

Let’s start by preparing the star of the show: the chicken. You’ll need 4 cups of cooked, shredded chicken.

• A store-bought rotisserie chicken makes this recipe quick and convenient.
• You can also use leftover roasted chicken or turkey, which is excellent for post-holiday meals!

How to shred it: Use two forks or simply your hands. Pull the chicken into bite-sized pieces. It doesn’t need to be perfect; a rustic, chunky texture is ideal here.

Pro Tip: Use both white and dark meat for the best flavor and texture combo.

Set your shredded chicken aside for now; you’ll mix it in after the sauce is ready.

🔪 Step 2: Prep Your Veggies

Now let’s get the vegetables ready. You’ll want everything chopped and sliced before you start cooking.

Here’s what you’ll prep:

• 8 oz mushrooms: cut in half, then thinly sliced. They shrink as they cook, so that it might look like a lot at first, don’t worry!
• 1 medium yellow onion: diced for flavor and texture.
• 2 medium carrots: slice thin (about 1 cup total). Thick slices may not cook through, so aim for even, thin pieces.
• 3 large garlic cloves: smash, peel, and finely mince.
• ¼ cup fresh parsley: Chop it finely; this adds freshness to the final flavor.

Kitchen Tip: For carrots and mushrooms, always slice on a flat surface for safety. Halve them first to create that stability.

Once everything is chopped, it’s go-time.

🍳 Step 3: Sauté the Vegetables

Grab your favorite Dutch oven or a large, heavy pot around 5 to 6 quarts is ideal.

1. Place the pot on medium-high heat.
2. Add 6 tablespoons of unsalted butter and let it melt completely.
3. Add the onions and carrots, and sauté for about 8 minutes, stirring occasionally. They should soften but not brown.

Next, add the sliced mushrooms and minced garlic. Continue to sauté for an additional 5 minutes, until the mushrooms are tender and beginning to shrink.

By this point, your kitchen will smell incredible, with a buttery, garlicky, and earthy aroma.

🌾 Step 4: Make the Roux (Thickener)

This step is crucial to creating the perfect, creamy filling, neither too runny nor too dry. Just right.

1. Sprinkle ⅓ cup of all-purpose flour evenly over the sautéed veggies.
2. Stir constantly for about 2 minutes.

You’re cooking out the raw taste of the flour while creating the roux — a thick paste that will help the broth and cream turn into gravy. The mixture should look slightly golden.

💡 Tip: Stir with a wooden spoon or silicone spatula to prevent sticking and ensure even browning.

🥄 Step 5: Add Liquids & Simmer

Once the flour is slightly toasted, it’s time to make things creamy and dreamy.

1. Pour in 2 cups of chicken broth, stirring slowly as you pour.
2. Add ½ cup of heavy whipping cream.

Bring this to a simmer and cook for 1 to 2 minutes, stirring constantly. The sauce should thicken into a smooth, glossy gravy that coats the back of a spoon.

Season to taste with:

• 2 teaspoons of salt
• ¼ teaspoon of black pepper

Feel free to adjust the seasoning based on your broth’s saltiness and personal taste.

🍗 Step 6: Add Chicken, Peas & Parsley

Now that your sauce is perfect, it’s time to add in all the goodies.

1. Stir in your shredded chicken.
2. Add 1 cup of frozen peas straight from the freezer, no need to thaw.
3. Fold in ¼ cup chopped parsley.

Mix everything gently until well combined. The filling should be thick, creamy, and packed with chunks of tender chicken and colorful veggies.

Remove the pot from the heat and let the filling cool slightly while you roll out the pie dough.

🧈 Step 7: Roll Out the Bottom Pie Crust

If you’re using homemade pie crust, take it out of the fridge and let it sit for 5–10 minutes. This softens it just enough to roll without cracking.

1. Lightly flour your work surface.
2. Roll one disk into a 12-inch circle that is large enough to drape over a 9-inch pie pan.

To transfer it easily:

• Lightly flour your rolling pin.
• Loosely roll the dough around the pin.
• Unroll it directly over the pie dish.

Press the dough into the pan, making sure it covers the base and slightly overhangs the edge. This gives you something to crimp later.

🥧 Step 8: Fill the Pie

Scoop the warm filling into the crust-lined pan. Use a spoon or spatula to spread it evenly, don’t leave any behind!

It will look full, but that’s the magic. This pie is loaded.

You might be tempted to grab a fork and dig in now (we won’t judge if you sneak a taste).

🧁 Step 9: Roll Out and Add the Top Crust

Now roll out the second crust disk into a 10-inch circle. This will go on top.

1. Transfer it the same way, rolling it around the pin and unrolling it over the filling.
2. Line up the edge and lay it gently in place.

Tuck the top crust under the bottom crust edge all the way around to seal.

Then crimp the edges with your fingers:

• Use one finger to press the edge from the inside.
• Pinch around it with two fingers from the outside.
• Work around the pie to create a decorative fluted edge.

If the crust edge sticks up too high, gently press it down to prevent over-browning.

🔪 Step 10: Vent & Egg Wash

Before baking:

• Cut 5 to 6 small slits (approximately 2 inches each) in the center of the top crust to allow steam to escape.
• Beat 1 egg and use a pastry brush to apply an egg wash over the top and edges. This gives the pie that gorgeous golden color.

Don’t forget to brush the crimped edges!

Optional: Sprinkle the top with coarse salt and cracked black pepper to add flavor and make it clear it’s a savory pie.

🔥 Step 11: Bake the Pie

Place your pie in the center rack of a preheated oven at 425°F.

Bake for 30 to 35 minutes until the top is golden and the filling is bubbling through the vents.

💡 Crust browning too fast?
Make a quick foil pie shield:

• Cut a 4-inch hole in the center of a square of foil.
• Place it over the crust to protect the edges while allowing the center to bake.

⏳ Step 12: Let It Rest

As tempting as it is to dive right in, you’ll want to wait 15 minutes before cutting. This gives the filling time to set, no messy slices!

Resist the urge. The reward is a thick, stable filling and perfectly sliced bread that holds together beautifully.

💡 Tips for the Best Chicken Pot Pie

Even the most seasoned home cooks can slip up when making chicken pot pie. With a dish that’s so classic and comforting, it’s easy to assume it’s foolproof, but a few minor mistakes can lead to soggy crusts, bland filling, or a runny center.

Let’s fix that.

✅ Tip #1: Use Pre-Cooked Chicken — and Shred It Right

Starting with fully cooked chicken streamlines the process and ensures tender meat that doesn’t dry out.

Common mistake: Using raw chicken in the filling or cutting cooked chicken into cubes that are too large.

How to fix it:

• Use a rotisserie chicken or leftover baked or boiled chicken.
• Shred the meat into bite-sized pieces so the gravy coats every strand evenly.
• Mix both white and dark meat for a richer texture and flavor.

✅ Tip #2: Don’t Skip the Mushroom Step

Mushrooms add a depth of umami and a meaty texture, which rounds out the filling beautifully.

Common mistake: Leaving mushrooms out because you’re “not a fan.”

How to fix it:

• Even if you’re skeptical, give mushrooms a try — they shrink and mellow out during cooking.
• Thinly slice and sauté until browned to release their natural flavor and remove excess moisture.
• Still not convinced? Sub with celery or zucchini for a similar effect.

✅ Tip #3: Cook the Veggies Before Filling

Vegetables like carrots and onions need time to soften — they won’t cook properly inside the pie.

Common mistake: Tossing raw vegetables directly into the filling.

How to fix it:

• Sauté onions, carrots, mushrooms, and garlic in butter, then add flour and liquid.
• This builds flavor and ensures the perfect texture in every bite.

✅ Tip #4: Cook the Roux Long Enough

The roux is what thickens the sauce and keeps the pie from turning watery.

Common mistake: Not cooking the flour long enough before adding liquid, resulting in a floury taste and a thin filling.

How to fix it:

• Stir the flour for 2 full minutes to let it slightly brown and cook off any raw taste.
• Use constant stirring to prevent burning and to create a smooth base for the sauce.

✅ Tip #5: Simmer the Sauce Until It’s Thick

If your filling is runny before baking, it’ll stay runny after — the oven won’t thicken it.

Common mistake: Pouring the filling into the crust while it’s still thin or watery.

How to fix it:

• After adding the chicken broth and cream, simmer until the mixture has thickened to resemble a gravy.
• Use a spoon to test it; it should coat the back of the spoon and remain in place when you run your finger through it.

🍽️ Serving Suggestions for Chicken Pot Pie

A well-made chicken pot pie is hearty enough to stand on its own. It’s a complete meal with protein, vegetables, and carbs in every forkful.

But if you’re serving guests, planning a holiday spread, or want to round out the plate, here are some perfect side dishes and pairings.

🥗 Light & Fresh Sides

Since pot pie is rich and creamy, pairing it with crisp, refreshing sides brings balance to the meal.

• Mixed Green Salad – Toss fresh greens with a vinaigrette or lemon dressing.
• Cucumber and Tomato Salad – Light, tangy, and easy to prep ahead.
• Apple Slaw – The sweetness and crunch of apples pair beautifully with the savory pie.

🥖 Bread Pairings

More carbs? Yes, please. These breads are perfect for mopping up that extra filling.

• Buttery Dinner Rolls – Classic and always a crowd favorite.
• Garlic Bread – Adds bold flavor to every bite.
• Cheddar Biscuits – Southern comfort meets cozy baking.

🍷 Drink Pairings

Don’t forget something to sip on!

• White wine – A crisp Sauvignon Blanc or buttery Chardonnay complements the richness.
• Apple cider – Hot or cold, it adds a hint of sweetness to the savory.
• Sparkling water with lemon – For a fresh, simple finish.

🍰 Dessert Ideas

Balance the savory with something sweet after dinner.

• Apple pie or crisp – If you’re feeling pie-obsessed, go double!
• Vanilla ice cream – Light and creamy, perfect for cleansing the palate.
• Chocolate pudding – Simple and satisfying.

🔄 Common Variations of Chicken Pot Pie

Want to switch things up? This recipe is super versatile. Whether you’re out of an ingredient or just feeling adventurous, here’s how to make this dish your own.

🥄 Final Thoughts

There’s no comfort food quite like a homemade chicken pot pie. It’s warm, hearty, and filled with layers of flavor: flaky crust, creamy chicken gravy, tender veggies, all baked into one beautiful dish.

Whether you’re making this for a cozy night in, a family dinner, or a holiday gathering, this recipe delivers every single time.

And remember, it’s more than just a recipe, it’s a memory waiting to be made. 🥧❤️

🔥 You’ll Also Love:

If you enjoyed this chicken pot pie, here are a few more comforting, family-friendly recipes that belong in your rotation:

• 👉 The Best Sesame Chicken Recipe You’ll Try
  Sticky, sweet, and full of bold Asian-inspired flavor.
• 👉 Simple & Tasty Chicken Curry Recipe Under 45 Min
  A one-pot wonder loaded with spices, coconut milk, and tender chicken.
• 👉 Cozy & Creamy White Chicken Chili Recipe
  Warm up with this rich and creamy soup, packed with white beans and a hint of chili flavor.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.