Best Chicken Pot Pie (From Scratch, Ultra Creamy & Flaky Crust)
This best chicken pot pie from scratch is loaded with tender chicken, carrots, peas, and celery in an ultra creamy homemade gravy — all wrapped in a buttery, flaky golden crust. Made without canned soup, this classic comfort food dinner is rich, cozy, and perfect for family meals, holidays, or meal prep. If you're looking for an easy homemade chicken pot pie with incredible flavor and a perfectly thick filling, this is the ultimate recipe.
Servings 8 servings
Calories 620kcal
Cost $16 for entire recipe
Equipment
- 9-inch pie dish
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Whisk
- Rolling pin (if using homemade crust)
- Pastry brush (for egg wash)
- Sharp knife (to vent crust)
- Cutting board
Ingredients
Filling
- ½ cup unsalted butter
- ½ cup flour
- 1 small onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cups cooked shredded chicken rotisserie works great
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup frozen peas
- 1 tsp fresh thyme
- ½ tsp salt
- ½ tsp cracked black pepper
- 1 tbsp white wine optional but recommended
Crust
- 2 pie crusts homemade or store-bought
- 1 egg + 1 tbsp milk egg wash
Instructions
- Preheat oven to 400°F.
- Melt butter in large skillet over medium heat.
- Add onion, carrots, celery — cook 5–7 minutes.
- Stir in flour and cook until lightly golden (about 2 minutes).
- Slowly whisk in broth, then cream.
- Simmer until thick and silky.
- Stir in chicken, peas, thyme, wine, salt, pepper.
- Pour into pie dish lined with bottom crust.
- Top with second crust, seal edges, cut slits.
- Brush with egg wash.
- Bake 35–45 minutes until deeply golden.
- Cool 15 minutes before slicing (important for structure).
Notes
1. Use Rotisserie Chicken for Easy Chicken Pot Pie
Using rotisserie chicken makes this homemade chicken pot pie faster and more flavorful. You’ll need about 3 cups of shredded cooked chicken. Leftover roasted chicken or turkey also works perfectly. 2. How to Keep the Bottom Crust from Getting Soggy
For a flaky bottom crust, make sure your filling is thick before adding it to the pie dish. The gravy should coat the back of a spoon. Let the pie rest at least 15 minutes after baking so it sets properly. 3. No Cream of Chicken Soup Needed
This chicken pot pie is made completely from scratch without canned soup. The butter-flour roux combined with chicken broth and heavy cream creates a rich, ultra creamy filling. 4. Make Ahead Instructions
You can assemble the pie up to 24 hours in advance and refrigerate before baking. Add 5–10 extra minutes to the bake time if baking straight from the fridge. 5. Freezer Instructions
This homemade chicken pot pie freezes beautifully. Wrap tightly and freeze unbaked for up to 2 months. Bake from frozen at 375°F for 60–75 minutes until golden and bubbly. 6. Vegetable Substitutions
Classic vegetables include carrots, peas, celery, and onion. You can also add potatoes, mushrooms, green beans, or corn depending on preference. 7. How to Tell When It’s Done
The crust should be deeply golden brown and the filling should bubble through the slits in the top crust. If the crust browns too quickly, tent loosely with foil. 8. Storage & Reheating
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven at 350°F to keep the crust crispy.
Using rotisserie chicken makes this homemade chicken pot pie faster and more flavorful. You’ll need about 3 cups of shredded cooked chicken. Leftover roasted chicken or turkey also works perfectly. 2. How to Keep the Bottom Crust from Getting Soggy
For a flaky bottom crust, make sure your filling is thick before adding it to the pie dish. The gravy should coat the back of a spoon. Let the pie rest at least 15 minutes after baking so it sets properly. 3. No Cream of Chicken Soup Needed
This chicken pot pie is made completely from scratch without canned soup. The butter-flour roux combined with chicken broth and heavy cream creates a rich, ultra creamy filling. 4. Make Ahead Instructions
You can assemble the pie up to 24 hours in advance and refrigerate before baking. Add 5–10 extra minutes to the bake time if baking straight from the fridge. 5. Freezer Instructions
This homemade chicken pot pie freezes beautifully. Wrap tightly and freeze unbaked for up to 2 months. Bake from frozen at 375°F for 60–75 minutes until golden and bubbly. 6. Vegetable Substitutions
Classic vegetables include carrots, peas, celery, and onion. You can also add potatoes, mushrooms, green beans, or corn depending on preference. 7. How to Tell When It’s Done
The crust should be deeply golden brown and the filling should bubble through the slits in the top crust. If the crust browns too quickly, tent loosely with foil. 8. Storage & Reheating
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven at 350°F to keep the crust crispy.