Homemade Chicken Pot Pie
on Oct 14, 2013, Updated Jul 05, 2025
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Homemade chicken pot pie recipe made from scratch with tender chicken, a rich creamy filling, and a flaky golden crust is the kind of comfort food that never goes out of style.
📝 Homemade Chicken Pot Pie Quick Facts
✅ Prep Time: ~25 minutes
🔥 Bake Time: 60 minutes
🍽️ Serves: 8 slices
💰 Cost: $15 total ($1.90 per slice)
👨🍳 Skill Level: Intermediate
📦 Equipment: Skillet, rolling pin, pie dish, mixing bowls
This classic chicken pot pie is hearty, creamy, and wrapped in a flaky homemade crust. It’s made with simple pantry staples and perfect for leftover or rotisserie chicken. Feed the whole family with this nostalgic and soul-warming meal.
Whether you’re using leftover chicken, a rotisserie bird, or starting from scratch, this easy chicken pot pie is a classic that feeds the whole family. Keep reading to learn how to make the best homemade chicken pot pie. You won’t believe how simple (and satisfying) it is!
Table of Contents
About this Homemade Chicken Pot Recipe
Chicken pot pie was one of the most-loved meals from my childhood growing up in our big Mennonite farmhouse. I can still remember the huge light, pastel-colored baking dish my mom made it in. Back then, it was made with chickens we raised ourselves, a simple vegetable filling, and a buttery, hand-rolled crust.
Today, it’s still one of our favorite chicken recipes, whether we make it with shredded rotisserie chicken or leftovers from our chicken and biscuits dinner the night before.
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No matter how we make it, one thing stays the same: that excited look on our boys’ faces when they hear it’s on the menu.
Looking for more chicken classics? Try these next:
- Skillet Chicken Pot Pie with Biscuits
- Noodle Soup with Rotisserie Chicken
- Lemon Chicken with Fresh Rosemary
💬 Why You’ll Love This Chicken Pot Pie
- Ultimate comfort food with a creamy filling and buttery golden crust
- Flexible ingredients – use leftover chicken, rotisserie, or freshly cooked
- From-scratch crust adds a homemade touch that beats store-bought
- Feeds a crowd, perfect for Sunday dinner or weeknight meal prep
- Freezer-friendly and great for leftovers the next day
Ingredients (Highlights)
- Cooked chicken: Use leftover chicken, rotisserie chicken, or poached skinless chicken breasts.
- Vegetables: We love frozen peas, corn, diced carrots, and even green beans or sweet potatoes.
- Creamy filling: We use a Cream of Mushroom soup for the base, but you can go all-out-Mennonite and make a roux of butter, all-purpose flour, and chicken stock or chicken broth. Add a splash of heavy cream or milk to make it creamy!
- Pie Crust: Use a homemade pie crust or a store-bought one. We’ve included our go-to easy pie crust recipe below.
How to Make Chicken Pot Pie (Step-by-Step)
Make the creamy chicken filling: In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and cook until soft and translucent. Stir in frozen peas and corn, then mix in the cream of mushroom soup. Fold in the shredded chicken and let the chicken pot pie filling stay warm while you prep the crust.
Prepare the homemade pie crust: Preheat your oven to 400°F. In a bowl, mix flour, shortening, salt, and sugar with a fork until crumbly. In a small bowl, beat an egg, add ice water and white vinegar, then stir it into the flour mixture to form a dough. Divide the dough in half and roll out each piece on a lightly floured surface or parchment paper to about 12 inches in diameter.
Assemble the pie: Lay the bottom crust in an ungreased 9-inch pie plate. Spoon in the warm vegetable filling and chicken mixture.
Cover with the top crust, then trim and crimp the edges. Use a sharp knife to cut a few small slits in the top of the pie to release steam during baking.
Add shine and bake: Brush the top crust with the remaining beaten egg for a golden, glossy finish. Bake the homemade chicken pot pie for 60 minutes, or until the crust is golden brown and crisp.
Cool and serve: Let the pie rest for 10 minutes before slicing. Store leftovers wrapped in plastic wrap or aluminum foil, or place in an airtight container in the fridge. Reheat slices the next day for the same ultimate comfort food experience.
Recipe Questions and Answers
The filling usually includes cooked chicken, vegetables like peas and carrots, and a creamy sauce made from a roux with chicken broth and milk or cream. This recipe makes it easy with a cream of mushroom soup.
You can make a homemade gravy, or take the easy way out, like we do with this recipe, and use cream of mushroom soup as the gravy base for this homemade chicken pot pie recipe.
Let the filling cool slightly before adding it to the crust. You can also partially blind-bake the bottom pie crust or sprinkle a little flour before adding filling.
The roux (flour + butter) thickens the broth and gives the filling a rich, creamy texture that sets up nicely during baking. Here are some easy ways to thicken a pot pie filling.
Pot Pie Recipes that Use Leftovers
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Leftover Prime Rib Phyllo Pot Pie
Chicken Recipes
Chicken Pot Pie with Pate Brisee
Chicken Recipes
Chicken Pot Pie with Sweet Potatoes
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Homemade Chicken Pot Pie
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Ingredients
for the chicken
- 1 whole chicken, Cooked.
- 1 tablespoon Olive oil or butter
- 1 medium onion, coarsely sliced and diced
- 2 cups frozen corn
- 2 cups frozen peas
- 1 can cream of mushroom soup
for the crust
- 3 cups all-purpose flour
- 1 cup shortening
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup ice water
- 1 egg, beaten
- 1 tablespoon white vinegar
Instructions
For the Chicken Pot Pie Filling
- Heat the fat in a large skillet and then add the onion. Cook and stir until the onion is soft and translucent. Then, add the peas and carrots and heat them until warm.
- Incorporate the cream of mushroom soup and mix in the shredded chicken. Keep this mixture warm on the stovetop while you prepare the crust.
For the Chicken Pot Pie Crust
- Preheat oven to 400 degrees F.
- Combine flour, shortening, sugar, and salt. Work together with fork until consistency is pebbly.
- In separate small mixing bowl, beat egg, add water and vinegar, beat again.
- Add liquid mixture to flour and shortening. Stir with fork, combine thoroughly, form into ball, divide in two.
- Roll one ball out on lightly floured piece of parchment paper, to 12 inch diameter. Repeat with remaining ball of dough.
- Place first rolled out dough in non-greased pie plate.
Put it All Together
- Fill with chicken mixture.
- Used second piece of rolled out dough to cover pie. Trim and crimp edges. Cut vents on top crust. Brush top with egg wash.
- Bake for 60 minutes until golden brown.
- Allow to set 10 minutes before serving.
Notes
- Keep the crust cold: Use chilled butter and ice water when making your homemade pie crust—this helps achieve a perfectly flaky crust that holds up to the creamy filling.
- Prevent a soggy bottom crust: Blind bake the bottom pie crust for 8–10 minutes or sprinkle it lightly with flour before adding the chicken pot pie filling to help absorb moisture.
- Use rotisserie chicken for speed: Save extra time by using shredded rotisserie chicken or leftover chicken—it’s a great way to get tender chicken without extra cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your recipes. Could you please tell me how to freeze this pot pie and what type of pie dish to use.
ThNks!
Hi there,
Thank you so much for the kind words—I’m thrilled to hear you’re enjoying our recipes! 😊
To freeze this chicken pot pie, you’ve got two easy options:
1. Freeze Before Baking:
Assemble the pot pie in a metal or disposable aluminum pie dish (glass or ceramic can crack if frozen and baked straight from the freezer). Wrap it tightly in plastic wrap and then foil. When you’re ready to bake, pop it straight into a preheated oven at 400°F. Just add about 15–20 extra minutes to the bake time.
2. Freeze After Baking:
Let the pie cool completely, then wrap it well and freeze. Reheat slices or the whole pie in the oven at 350°F until warmed through—cover loosely with foil if you want to avoid over-browning the crust.
Hope that helps—and if you end up freezing one, let me know how it turns out! You can also tag us @plattertalk or #plattertalk if you post a pic—we love seeing what our readers make!
Warmly,
Dan
This recipe is just like a big warm hug. Comfort food at its finest. Kid approved.
Looks absolutely beautiful!
Thank you, so much. This pot pie’s beauty is surpassed only by its taste. I hope you give it a try. Thanks again for your comments, I love to hear from you.