The Best Homemade Chicken Pot Pie Recipe

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What You’ll Love About This Recipe

This homemade chicken pot pie recipe is a comforting classic that brings warmth to any meal. Here’s why it’s a favorite for busy weeknights or cozy weekends. Flaky, golden crust that’s crisp on the outside and soft inside. Creamy, hearty filling packed with tender chicken, veggies, and rich flavor. Easy to customize with your favorite ingredients, making it a dish your whole family will love.

Recipe

This classic homemade chicken pot pie recipe is a comforting dish that combines tender chicken, vegetables, and a creamy sauce, all encased in a flaky, golden crust. Perfect for family dinners or cozy gatherings, it’s a timeless favorite.

Ingredients:

1 pound boneless, skinless chicken breasts, cooked and diced
1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
1/2 cup diced onion
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1 3/4 cups chicken broth
2/3 cup milk
1 (9-inch) unbaked pie crust (or 2 crusts for a double-crust pie)

Instructions:

Preheat the oven to 425°F (220°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the flour, salt, pepper, garlic powder, and thyme until well combined.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and begins to bubble.
Add the cooked chicken and frozen vegetables to the skillet, stirring to coat everything in the sauce. Remove from heat.
Place one pie crust into a 9-inch pie dish. Pour the chicken mixture into the crust.
If using a second crust, place it over the filling and seal the edges by crimping with a fork. Cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 5-10 minutes before serving.

Notes:

For a richer flavor, use homemade pie crust.
Leftovers can be stored in the refrigerator for up to 3 days.

Equipment:

9-inch pie dish
Large skillet
Whisk
Knife and cutting board

Time:

Prep time: 20 minutes
Cooking time: 35 minutes

Cuisine:

American

Serving:

6 servings

Nutrition

This homemade chicken pot pie is a hearty dish packed with protein and essential nutrients. Below is the nutritional breakdown per serving:

Nutrient	Amount per Serving
Calories	450
Protein	22g
Fat	25g
Carbohydrates	35g
Fiber	3g
Sugar	5g
Sodium	600mg

What To Serve With It

I love pairing my homemade chicken pot pie with a fresh side salad for a bit of crunch and brightness. A warm slice of crusty bread is perfect for soaking up that creamy filling, too. Let’s explore some easy options to make your meal even more satisfying!

Side Salad Options

When I’m serving up a comforting homemade chicken pot pie, I love pairing it with a fresh side salad to balance out the rich, creamy flavors. A crisp garden salad with mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette is always a hit. For something heartier, I’ll add roasted vegetable sides like zucchinis or bell peppers. If I’m craving something sweet, fruit salads with apples, grapes, and a hint of honey work beautifully. These salads not only add color to the plate but also provide a revitalizing contrast, making every bite of the pie even more satisfying.

Crusty Bread Pairings

After enjoying a fresh side salad with my chicken pot pie, I often find myself reaching for a slice of crusty bread to complete the meal. There’s something about the crisp exterior and soft center that makes it perfect for soaking up that creamy filling. I love serving warm crusty rolls right out of the oven—they’re quick, easy, and always a hit. For a fancier touch, an artisan loaf with a golden crust adds a rustic charm to the table. Whether it’s a simple roll or a fancy loaf, crusty bread elevates the experience, making every bite even more satisfying.