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A sliced homemade chicken pot pie with a golden flaky crust, filled with shredded chicken, green peas, carrots, and sweet corn in a creamy sauce.

The Best Easy Homemade Chicken Pot Pie

Discover how to make the ultimate Homemade Chicken Pot Pie with a buttery, flaky crust and a rich, creamy chicken filling. Includes a simple tip to keep the bottom crust perfectly crisp!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 sheets refrigerated pie crusts (1 box) or homemade dough
  • 1/3 cup unsalted butter
  • 1 medium yellow onion finely diced
  • 2 medium carrots peeled and diced (about 1 cup)
  • 2 stalks celery diced (about 3/4 cup)
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper freshly cracked
  • 1/2 tsp dried thyme
  • 1/4 tsp poultry seasoning optional
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup heavy cream or whole milk
  • 3 cups cooked chicken shredded or diced
  • 1 cup frozen peas and corn mix
  • 1 large egg + 1 tbsp water for egg wash

Method
 

  1. Prep the Crust: Preheat oven to 420°F (215°C). Unroll one pie crust into a 9-inch deep-dish pie plate. Prick bottom with a fork, brush with egg wash, and blind bake for 5 minutes. Remove and lower oven to 400°F (200°C).
  2. Sauté Vegetables: Melt butter in a skillet over medium heat. Add diced onion, carrots, and celery. Cook for 6–8 minutes until softened, then stir in minced garlic for 1 minute.
  3. Make the Roux: Sprinkle flour, salt, pepper, thyme, and poultry seasoning over vegetables. Cook for 1–2 minutes, stirring continuously.
  4. Simmer the Gravy: Slowly whisk in chicken broth and heavy cream. Simmer for 3–5 minutes until sauce thickens.
  5. Combine Filling: Remove from heat and fold in shredded chicken and frozen peas/corn. Let cool for 5 minutes.
  6. Assemble Pie: Pour filling into the bottom crust. Cover with top crust, trim excess, and crimp edges to seal.
  7. Vent & Finish: Brush top crust with egg wash and cut 3–4 small slits in the center for steam to escape.
  8. Bake: Bake at 400°F (200°C) for 35–40 minutes until golden brown and bubbly. Rest for 15–20 minutes before slicing.

Notes

Pro Tip for Crisp Crust: Pre-baking the bottom crust with a light egg wash for 5 minutes prevents the gravy from making the pastry soggy.
Shortcut: Use store-bought rotisserie chicken to save 15 minutes of prep time!