Homemade chicken pot pies are classic comfort food
Individual chicken pot pies are full of savory chicken, or turkey, and vegetables in a creamy sauce and topped with flaky pie crust
This is a great way to use up leftovers and you can use almost any vegetables that you have on hand!
If you’ve never made homemade pot pies you might be surprised just how easy they are to make. If you are short on time you can buy pre-made pie crusts and pre-cooked rotisserie chicken to make the process even quicker.
Jump to RecipeNOTE: This recipe works for either one 9-inch size pot pie or 4 individual-size servings. The individual-sized pans we used are 4″ rounds.
Ingredients for Easy Chicken Pot Pie:
- Pie Crusts – Two 9-inch crusts
- Chicken – we poach our own but any left over or store-bought cooked chicken will work – or swap in turkey!
- Variety of vegetables – peas, corn, mushrooms, carrots, broccoli, potatoes
- Cream Sauce – butter, flour, onions, celery, milk, chicken broth, thyme
Any variety of vegetables works for pot pies
What are the best vegetables to use for pot pies?
Pot pies are so versatile and nearly any vegetable will work. The traditional choices are carrots, peas, and celery.
I like to add mushrooms, corn, and broccoli. It’s fun to switch it up or use whatever you have on hand. The important thing is to cut the vegetables into similar size pieces so that everything cooks evenly.
Carrots, potatoes, or any root vegetables will need to be parboiled before using them to make sure they cook all the way through during baking.
How to make Homemade Chicken Pot Pies:
There are multiple steps to making this pot pie recipe however they are all easy. Everything can be prepped ahead of time.
- Make two 9-inch pie crusts because this is a double-crust recipe. This is enough crust for one 9-inch pot pie or four individual 4-inch pot pies.
- Prep all of the vegetables
- Poach the chicken and then cube or shred it
- Parboil the carrots and potatoes. Drain and cool
- Make the cream filling: Sauté the onions and celery in butter. Cook until softened but don’t brown. Sprinkle the flour over the sauteed vegetables, mix to coat, and cook for 2 minutes.
- Add milk, thyme, salt, and pepper, and cook until bubbly and starting to thicken.
- Add chicken broth and continue cooking until the sauce is the consistency of gravy.
- Finish by adding the chicken and remaining vegetables. Mix well, and cook for 2 more minutes. Take off the heat and cool.
Finishing the pot pies:
- Whisk together egg and milk in a small bowl for the egg wash. Set aside.
- Roll both crusts out to fit into the pie dish. The bottom crust should be larger.
- Fit the larger crust into the bottom and sides of the pie pan
- Fill with the cooled filling. The filling should be heaping full
- Add the top crust and pinch the top and bottom crust together to seal it. Crimp edges, cut 4 slits in dough to allow steam to escape while cooking, and brush all over with an egg wash.
- Place pie dishes on a lined baking sheet. Sometimes the pot pie filling will bubble over so it’s easier to clean up if you line the baking sheet.
- Bake at 400°F for 45 minutes or until the pie crust is golden brown and the internal temperature is 165°F.
- Remove from oven and let rest for 10-15 minutes before serving or cutting.
Be sure to cut a few slits in the dough before baking to allow steam to escape and brush with an egg wash
What to serve with Pot Pies:
Pot pies are super creamy and filled with veggies so it’s best to choose a light side dish. I like to pair it with a simple green salad dressed with our bright and tangy Classic Lemon Vinaigrette. Or try a sunny citrus salad like our Tricolore Salad with Oranges. Any type of fruit salad would be a good match too.
Substitutions for Chicken:
Turkey is an easy substitute for chicken in this recipe. If you would like to try beef pot pies just substitute beef chunks for the chicken and beef broth for the chicken broth.
Common questions and tips:
- How to store pot pies: Once they are cooked, they keep in the refrigerator, covered, for up to 2 days.
- How to freeze pot pies: Cool completely. Wrap in foil and freeze for up to 2 months. Remove from the freezer 30 minutes before baking but don’t thaw completely. Bake covered with the foil for 30 minutes at 400˚F then remove foil and bake as directed in the recipe for an additional 40-45 minutes.
- How to reheat chicken pot pies: Cover the refrigerated pot pies with foil and warm up in a 350˚F oven for about 20 minutes.
- Be sure to allow your pot pies to rest for 10-15 minutes after baking. This gives the sauce a chance to thicken before eating or cutting.
Looking for other comfort food?
- Our lightly spicy Chicken Paprikash is an easy one-pot dish
- Homemade Mac and Cheese is the ultimate comfort food!
- Our mouthwatering Beef Stew made in the Instant Pot is fall-apart tender in a flavorful sauce
- Slow Cooker Irish Pot Roast is super flavorful with the addition of Guinness beer
Individual Chicken Pot Pie
Ingredients
- 2 9-inch Round pie crusts
Sauce Ingredients
- ½ cup butter
- ½ cup white or yellow onion, diced or pearl onions halved
- ⅓ cup celery, diced
- ½ cup flour
- 1 cup whole milk
- 1 Tbsp dried thyme, or rosemary
- 1 Tbsp salt
- 1 tsp pepper, freshly ground
- 12 oz chicken broth
Prepared vegetables and protein
- 1 cup carrots, cut in small rounds, steamed lightly parboiled
- ½ cup potatoes, small dice, parboiled
- ½ cup frozen peas
- ½ cup frozen corn
- ¼ cup mushrooms, sliced
- ½ cup broccoli, chopped into small pieces, optional
- 2 cups chicken or turkey poached and roughly shredded or cubed
Egg wash to seal pie dough:
- 1 egg, whisked
- 1 Tablespoon milk
Instructions
- Preheat oven to 400°
- Make two 9-inch pie crusts, or bring purchased refrigerated pie crust to room temperature
Make the Filling:
- Chop all vegetables and chicken before beginning the sauce.
- In a medium pot parboil the carrots and potatoes for about 5 minutes, drain and set aside.
- In a large pan, over medium heat, melt the butter. Add the onions and celery and cook for about 5 minutes until softened but not browned.
- Sprinkle the flour over the sauteed vegetables, mix to coat and cook for 2 minutes.
- Add milk, thyme, salt, and pepper and cook until the sauce starts to bubble and thicken, stirring frequently. Pour in the chicken broth and stir well. Cook for another 3-4 minutes or until the sauce is the consistency of gravy.
- Add the cooked chicken and all remaining vegetables. Combine and cook for about 2 minutes. Remove from heat. Set aside and let cool while rolling out the crust.
Assembling the Pot Pies:
- Whisk together egg and milk in a small bowl for the egg wash. Set aside.
- Roll out the pie dough. The bottom crust should be larger than the top crust. Add the bottom crust to fit the bottom and sides of the pie dish.
- Add the chicken vegetable cream mixture over the bottom crust. It should be heaping.
- Add top crust to cover the whole top of the pie dish. Pinch together the top and bottom crusts to seal, crimp and brush lightly with an egg wash. Cut 3-4 small slits in the top crust to allow steam to escape.
- Line a baking sheet pan with foil and place the prepared pot pies on the tray. Bake in a preheated oven for 40 minutes or until the pastry is golden brown. The internal temperature of the pot pies should be 165°F.
- Remove the pot pies from the tray and let cool for at least 15 minutes before serving or cutting.
Notes
- This recipes also makes one 9-inch large pot pie
- Use precooked rotisserie chicken to save time
Lily {Gastro Senses}
This sounds so delicious! Perfect cozy dish in the middle of winter!
Kushigalu
Love the combination of ingredients in this pot pie. So many great flavors. I will try your recipe soon.
Andrea Metlika
I love the variety of veggies you put in this. I am making this ASAP!
Priya Lakshminarayan
How yum does that look! Perfect for the holiday menu!
Genevieve | Fitty Foodlicious
I love love love chicken pot pies and I agree, you can’t beat the homemade version. These scream comfort food!