There’s nothing quite like the warm, savory goodness of a homemade chicken pot pie. With its golden crust, creamy filling, and hearty mix of chicken and vegetables, this recipe is pure comfort food. Perfect for cozy dinners with family or as a thoughtful dish to share with neighbors, it’s no wonder this pot pie is a family favorite requested month after month.
Let’s dive into what makes this the best chicken pot pie ever and how you can recreate it in your kitchen!
Why This Chicken Pot Pie Stands Out
1. Rich and Creamy Filling: A blend of tender chicken, fresh vegetables, and a flavorful cream-based sauce makes every bite irresistible.
2. Perfectly Flaky Crust: The double-layered crust adds texture and richness, encasing the filling in a buttery, golden shell.
3. Versatility: Whether you make it for a weeknight dinner, a potluck, or as a gift for a neighbor, this dish is a surefire crowd-pleaser.
4. Hearty and Filling: Packed with protein, vegetables, and potatoes, it’s a complete meal in one dish.
5. Make-Ahead Option: Prepare the filling ahead of time for a quick assembly on busy days.
Ingredients You’ll Need
For the Filling:
• Chicken: Boneless, skinless chicken breasts provide tender, lean protein.
• Chicken Broth and Half-and-Half: These form the base of the creamy sauce, balanced with a touch of richness.
• Vegetables: A mix of sautéed onion, celery, and frozen mixed vegetables add flavor and texture.
• Potatoes: Cooked and cubed, potatoes make the filling heartier. Use Yukon Gold for a buttery taste.
• Seasonings: Parsley, thyme, salt, and pepper enhance the savory flavors of the dish.
For the Crust:
• Double Pie Crust: Store-bought or homemade, the crust is essential for that classic pot pie experience.
• Egg Wash: A lightly beaten egg brushed over the crust ensures a golden, shiny finish.
Step-by-Step Instructions
- Cook the Chicken
• Cut each chicken breast into thirds and place in a large saucepan with chicken broth, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes until the chicken is fully cooked.
• Remove the chicken and let it cool. Strain the cooking liquid into a measuring cup, skim off any fat, and add canned broth if needed to make 1 cup. Add half-and-half to the broth to total 2 ½ cups.
- Prepare the Sauce
• In a large skillet, melt butter over medium heat. Add onion and celery, and sauté for about 3 minutes until softened.
• Stir in the flour, mixing well to create a roux. Gradually add the broth mixture, stirring constantly until the sauce thickens and boils.
- Combine the Filling
• Cut the cooled chicken into ½-inch pieces and stir it into the sauce. Add the cubed potatoes and thawed mixed vegetables. Mix until the filling is evenly combined.
- Assemble the Pie
• Preheat your oven to 400°F.
• Line a deep pie dish with one pie crust, pressing it firmly into the dish. Pour the prepared filling into the crust, spreading it evenly.
• Cover with the second pie crust, sealing the edges by pinching them together and pressing against the dish. Cut a few vent holes in the top crust to release steam during baking.
- Bake the Pie
• Brush the top crust with the beaten egg for a golden, glossy finish.
• Place the pie on the center rack of the oven and bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Rest and Serve
• Let the pie cool for 10 minutes to set before slicing and serving. Enjoy the thick, creamy filling and flaky crust in every bite!
Tips for Success
1. Homemade vs. Store-Bought Crust: While store-bought crusts are convenient, making your own adds a personal touch. Use chilled butter and cold water for the flakiest results.
2. Cook the Potatoes Just Right: If using fresh potatoes, cook them until fork-tender but not mushy. This ensures they hold their shape in the filling.
3. Add a Design: Use leftover crust scraps to create decorative designs for the top of the pie—think leaves, braids, or lattice patterns.
4. Make It Ahead: The filling can be prepared up to 2 days in advance and stored in the fridge. Simply assemble the pie and bake when ready.
5. Freezer-Friendly: Make an extra pot pie to freeze for a future meal. Wrap tightly in foil and freeze unbaked. Bake directly from frozen, adding about 10-15 minutes to the baking time.
Serving Suggestions
This chicken pot pie is hearty enough to serve on its own, but you can pair it with:
• A crisp green salad with a tangy vinaigrette to balance the richness.
• A side of roasted vegetables or steamed green beans.
• Freshly baked rolls or crusty bread to soak up any leftover filling.
Why Your Family Will Love It
From the creamy filling to the flaky crust, this chicken pot pie checks all the boxes for comfort food. It’s warm, satisfying, and filled with wholesome ingredients that you can feel good about serving. Plus, the option to make two at a time means there’s always plenty to share—or to save for leftovers!
This recipe is more than just a meal; it’s a way to bring people together and create lasting memories around the dinner table. So, preheat your oven and get ready to bake the best chicken pot pie ever!
The Best Chicken Pot Pie Ever
I get a request from my family to make this dish at least once a month. I typically make two at a time as it is eaten up quickly. They're wonderful to share with a neighbor.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dinner, Main Course
Cuisine American
- 2 lb boneless skinless chicken breasts
- 2 c chicken broth plus more if needed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 c half and half
- 3 Tbsp butter
- 1 md onion chopped
- 1 c celery chopped
- 1/3 c all-purpose flour
- 1 Tbsp freshly chopped parsley
- 1/2 tsp dried thyme
- 2 md potatoes cooked and cubed (or 1 can small white potatoes, cubed)
- 1 1/2 c frozen mixed vegetables thawed
- pie crust for a double crust pie homemade or store-bought
- 1 lg egg lightly beaten
Cut each chicken breast into thirds. To a large saucepan, over medium-high heat, add the chicken breasts, broth, salt, and pepper. Bring to a boil. Reduce heat to low. Cover and let simmer for 30 minutes or until the chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour theremaining chicken broth mixture into a measuring cup. Let stand. Spoon off the fat. Add enough canned broth to equal 1 cup, if needed. Add half and half to the broth mixture to equal 2 1/2 cups.
Cut the chicken into 1/2-inch pieces.
In a large skillet, melt the butter over medium heat. Add onion and celery. Saute, stirring, for 3 minutes. Stir in the flour until well blended.
Add parsley and thyme.
Gradually stir in the broth mixture. Simmer, stirring constantly, until the sauce thickens and boils.
Once the mixture is thickened, add the chicken.
Add the diced potatoes and mixed vegetables. Stir until combined.
Preheat the oven to 400 degrees F. Line a deep pie dish with one of the pastries.
Spread the filling into the pie crust.
Cover the mixture with the second pastry making sure to “seal the edges” by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the top of the pastry.
Brush the crust with the beaten egg. Use any leftover scraps from the pastries to make a design on top if you wish.
Bake for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes to set up and serve. When done, the inside ingredients will be thick and creamy.