How To Make The Perfect Chicken Pot Pie – Step-by-Step Recipe + Tips

Chicken Pot Pie recipe lovers, welcome home. At Kitchen Yumy, food isn’t just fuel—it’s connection, comfort, and joy on a plate. I’m Sophie, the creator behind this cozy corner of the internet, where I share the dishes that light up my family’s table—and hopefully yours too.

This chicken pot pie recipe is everything Kitchen Yumy stands for: approachable, family-tested, and soul-satisfyingly good. It’s the kind of recipe that turns a regular Tuesday night into something worth gathering around for. With its buttery, flaky crust and creamy, savory filling loaded with tender chicken and hearty vegetables, it checks every box for classic comfort food—with a little twist of love.

I’ve tested and tweaked this one to perfection. It’s simple enough for a weeknight and special enough for Sunday dinner. Whether you’re an old pro or just learning to cook, this recipe is 100% doable and totally worth it.

Now, let’s roll up our sleeves and bake up something amazing—one delicious bite at a time.

The Ultimate Chicken Pot Pie Recipe from Scratch

Why This Chicken Pot Pie Recipe Stands Out

This isn’t just any chicken pot pie. It’s crafted from scratch using fresh chicken breast, creamy homemade gravy, and a two-crust pastry that’s tender yet sturdy enough to hold all the goodness. Unlike store-bought options, this version lets you control the flavor profile—from the herbs to the vegetable mix—offering a filling that’s rich, balanced, and deeply satisfying.

Here’s what sets it apart:

• Homemade pie crust for rich, buttery flavor
• Bouillon paste and garlic powder that elevate the savory notes
• Simmered roux base for that irresistible creamy texture
• Fresh-prepped chicken and frozen veggies for the ideal texture combo

Whether it’s your first time making a savory pie or you’re looking to improve your technique, this guide ensures success.

Overview of Ingredients and Equipment You’ll Need

Below are the essential ingredients to make this homemade chicken pot pie a success:

Ingredient	Purpose
Chicken breasts (1 lb)	Protein base
Pie dough (top & bottom crust)	Encloses the filling
Butter (1/3 cup)	Adds richness and fat
Celery, onion	Flavorful veggie base
All-purpose flour (1/3 cup)	Thickens the filling into a creamy sauce
Chicken bouillon paste	Umami boost
Garlic powder, celery seed	Seasoning depth
Milk (1 cup)	Adds creaminess
Frozen mixed vegetables	Easy, colorful, and nutrient-rich filling
Egg + milk	For the egg wash to get a golden crust

Kitchen Tools you’ll want handy:

• 9-inch pie pan
• Rolling pin
• Saucepan
• Whisk and spatula
• Mixing bowls
• Pastry brush

These tools and ingredients are all you need to start building the perfect chicken pot pie from the ground up.

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Step-by-Step: How to Make Chicken Pot Pie Perfectly

Cooking and Prepping the Chicken

The key to a flavorful, juicy pot pie starts with properly cooked chicken. Here’s how to nail this essential first step:

1. Season the Chicken: Lightly salt and pepper boneless, skinless chicken breasts. This base layer enhances flavor throughout.
2. Simmer Gently: Place the seasoned chicken in a large saucepan and cover it with cold water. Bring it to a simmer—not a boil—to keep the meat tender.
3. Don’t Overcook: Simmer until just cooked through. This usually takes about 12–15 minutes depending on the thickness of your breasts.
4. Reserve the Broth: Once cooked, remove the chicken and reserve about 1¾ cups of the cooking water. This reserved broth will be used in your creamy sauce.
5. Cool & Chop: Let the chicken rest before dicing it into bite-size cubes for even distribution in the filling.

Cooking the chicken this way ensures it stays tender and integrates smoothly into your creamy pot pie mixture.

Sautéing Vegetables and Creating the Roux

Once the chicken is prepped, it’s time to build the flavor base and creamy texture of the filling.

1. Sauté Aromatics: In the same saucepan, melt 1/3 cup of butter and add chopped onions and celery. Cook over medium heat until they’re soft and translucent—about 5 minutes.
2. Add the Dry Ingredients: Stir in 1/3 cup flour evenly to form a roux. Then add salt, black pepper, garlic powder, celery seed, and chicken bouillon paste.
3. Incorporate Liquids Slowly: Gradually whisk in the reserved chicken broth and 1 cup of milk to avoid lumps.
4. Simmer Gently: Continue cooking over medium-low heat until the mixture thickens. Stir often—this will form the luscious, creamy base that defines chicken pot pie.
5. Mix in Chicken and Veggies: Add in the cubed chicken and 8 oz. frozen mixed vegetables (peas, carrots, green beans, corn). Stir until everything is evenly coated.
6. Cool the Filling: Allow the filling to cool completely before assembling the pie. This prevents the crust from getting soggy and helps the pie bake more evenly.

The magic happens during this phase. A silky, flavorful base ensures your pie is anything but dry or bland. Now let’s get to the crust!

Building Flavor: What Makes Chicken Pot Pie Creamy and Delicious

Secret Ingredients for Creamy Filling

The rich, velvety texture that defines a great chicken pot pie doesn’t come by accident—it’s crafted with the right blend of fats, thickeners, and seasonings. Here’s what makes this pot pie so irresistibly creamy:

• Butter: The base of the roux, butter adds richness and helps smooth out the flour when thickening the sauce.
• Flour: Combined with butter, flour thickens the sauce to a hearty gravy-like consistency that clings to every bite of chicken and veggie.
• Whole Milk: Avoid skim or low-fat milk here. Whole milk creates a thicker and more satisfying creaminess. If you want a richer version, a splash of cream or half-and-half works, too.
• Chicken Bouillon Paste: This is the secret ingredient. It deepens the flavor without overwhelming it, adding umami that enhances the chicken taste.
• Garlic Powder & Celery Seed: These aromatics add background warmth and herbal brightness to the creamy sauce.

If your sauce is too thick, thin it with a splash of chicken broth. If it’s too runny, simmer longer or add a teaspoon more flour (dissolved in cold milk) and stir it in.

How to Balance Seasoning and Texture

Even a creamy sauce falls flat without seasoning. Here’s how to hit the flavor sweet spot:

• Taste As You Go: Once the filling is mixed, sample it before cooling. This is your last chance to adjust.
• Boost with Bouillon: Add another small spoon of bouillon paste if the flavor feels flat.
• Check for Salinity: Since bouillon can be salty, balance with more milk or a touch of cream.
• Consistency Check: The filling should be thick enough to hold its shape when spooned—this prevents sogginess and spills when slicing your baked pie.

Mastering the filling means your pot pie will be crave-worthy every time. Let’s now build that flaky, golden crust…

The Art of the Crust: Top and Bottom Pie Perfection

Homemade Pie Dough vs Store-Bought

The crust of a chicken pot pie is just as important as the filling. It creates the buttery vessel that holds all that creamy, savory goodness together. While store-bought crust is a time-saver, nothing beats the texture and flavor of homemade pie dough.

Here’s how they compare:

Feature	Homemade Pie Dough	Store-Bought Dough
Flavor	Rich, buttery, and customizable	Neutral or slightly artificial
Texture	Flaky, tender, golden	Often flat or overly dense
Cost	More affordable over time	More expensive per serving
Effort Required	More time & skill to prepare	Ready to use, less cleanup

For this recipe, a two-crust setup is used—one for the bottom and one for the top. If you’re short on time, store-bought can work, but for a showstopper result, go homemade. The flavor payoff is worth the effort.

Should You Prebake the Bottom Crust for Chicken Pot Pie?

A common question in chicken pot pie baking is whether to prebake (or blind bake) the bottom crust before filling. Here’s the scoop:

• No, You Don’t Have To: With a thick filling and proper oven temperature, your bottom crust will cook just fine. The key is cooling the filling before assembling the pie so it doesn’t steam and sog up the bottom layer.
• When You Might Consider It: If you like extra-crisp crust or use a particularly wet filling, par-baking the bottom shell for 5–7 minutes can help.

Pro Tips:

• Chill the dough before baking to help prevent shrinking.
• Use a metal or glass pie dish for even heat distribution.
• Always cut vents in the top crust to allow steam to escape, keeping the interior creamy and the crust firm.

The crust should be golden and crisp—not doughy or overly browned. This balance is the hallmark of a perfect pot pie.

Baking Tips: Temperature, Time & Tricks

How Long to Bake Chicken Pot Pie for Golden Crust

After assembling your chicken pot pie with cooled filling and sealed crusts, the final step is baking it to golden perfection.

Here’s how to do it right:

• Preheat Your Oven to 425°F (218°C): A hot oven ensures the bottom crust cooks through and the top crisps up.
• Bake Time: Bake your pie for 40 to 50 minutes. Look for these visual cues:
  • The top should turn a rich golden brown.
  • The filling should bubble slightly through the vent slits—this means it’s hot and cooked through.
• Middle Rack Advantage: Place the pie in the center of the oven for even cooking on all sides.

If your crust is browning too fast before the inside is done, loosely cover it with foil to prevent burning. Be careful not to trap too much steam under the foil—it could soften the crust.

Preventing a Soggy Bottom and Over-Browning

A soggy bottom is a pot pie lover’s worst nightmare—but with the right steps, it’s easy to avoid:

How to Keep the Bottom Crust Crisp:

• Cool the filling before spooning it into the crust.
• Use a glass or metal pie dish—it conducts heat better than ceramic.
• Brush the bottom crust with a thin layer of beaten egg white before adding filling. It creates a seal that repels moisture.
• Avoid Overfilling: Too much filling can make the pie soggy or cause it to bubble over during baking.

How to Avoid Over-Browning:

• Use egg wash (1 beaten egg mixed with 1 tablespoon milk) for that golden glow, but brush it on lightly.
• If the crust gets too dark before baking is done, use a pie shield or lightly cover the edges with foil.

When baked correctly, the chicken pot pie crust will be firm enough to hold a slice but tender enough to melt in your mouth.

Serving & Storing Your Chicken Pot Pie Like a Pro

How to Let It Rest and Set After Baking

Your pot pie might look and smell incredible straight out of the oven—but don’t slice it just yet.

Resting is crucial. It helps the creamy filling thicken and keeps your slices neat instead of runny.

Here’s the ideal process:

• Rest for 15–20 Minutes: Let the pie sit on a wire rack after baking. This gives the filling time to firm up.
• Tent It Lightly (Optional): If you’re not serving it right away, cover the pie loosely with foil to keep it warm without trapping moisture.
• Slice with a Serrated Knife or Pie Server: This helps maintain the shape and crust layers when serving.

Once cooled and set, your chicken pot pie slices will be picture-perfect and easy to plate, with creamy filling that stays inside the crust.

The Best Ways to Store and Reheat Leftovers

Chicken pot pie stores beautifully—making it ideal for meal prep or leftovers.

Storing in the Fridge:

• Refrigerate within 2 hours of baking.
• Store in an airtight container or wrap tightly in foil or plastic wrap.
• Keeps for 3–4 days in the fridge.

Freezing Instructions:

• Freeze before baking (recommended) or after it cools completely.
• Wrap the entire pie or individual slices in foil and place in a freezer bag.
• Lasts up to 3 months frozen.

Reheating Tips:

Method	Instructions
Oven	Bake at 350°F (175°C) for 20–25 minutes until hot and crisp
Microwave	Heat slices on a plate for 1–2 minutes, then check center
Air Fryer	Reheat individual slices at 350°F for 5–6 minutes

Avoid sogginess by reheating in the oven when possible. It revives that crisp, buttery crust like nothing else.

With storing and reheating mastered, let’s explore creative twists on this classic dish…

Variations of Chicken Pot Pie You Should Try

Individual Pot Pies and Skillet Pot Pie

If you love the flavor of classic chicken pot pie but want to mix things up, there are many exciting ways to reinvent it. From personal servings to skillet-style presentations, you can adapt this comfort food to suit any occasion.

Individual Pot Pies:

• Perfect for dinner parties, meal prep, or portion control.
• Use ramekins, small cast iron skillets, or even muffin tins.
• Roll out the dough, cut to size, and fill with chilled pot pie mixture.
• Top with crust or puff pastry and bake at 400°F for 25–30 minutes.

Skillet Chicken Pot Pie:

• A one-pan wonder that skips the bottom crust altogether.
• Cook the filling in a large cast iron skillet.
• Top with a sheet of pie crust or puff pastry.
• Bake until golden brown and bubbly.

These versions are just as comforting and flavorful, but they offer flexibility in both presentation and cooking time. They also make excellent leftovers or lunch portions.

Dairy-Free or Gluten-Free Chicken Pot Pie Options

For those with dietary restrictions, you can still enjoy all the cozy richness of chicken pot pie without compromising taste.

Dairy-Free Options:

• Use plant-based butter (like Earth Balance) in place of regular butter.
• Swap whole milk with unsweetened oat milk or coconut milk (for a richer texture).
• Look for dairy-free puff pastry if you’re not making crust from scratch.

Gluten-Free Options:

• Use a gluten-free flour blend to make your roux.
• Replace regular pie crust with a gluten-free crust or biscuit topping.
• Thicken the filling with cornstarch or arrowroot powder if needed.

Swap Type	Dairy-Free Replacement	Gluten-Free Replacement
Milk	Oat milk, almond milk	—
Butter	Plant-based butter or oil	—
Flour	—	Gluten-free flour, cornstarch
Pie crust	Dairy-free crust or biscuit	Gluten-free pie crust

These substitutions allow everyone at the table to enjoy this hearty favorite—no matter their dietary needs.

Pairings and Side Dishes That Go Well with Chicken Pot Pie

Easy Sides: Creamed Spinach, Mashed Potatoes & More

A rich, savory chicken pot pie is a meal on its own, but pairing it with the right side dish can take dinner from great to unforgettable. You’ll want sides that complement the creamy filling without overpowering it.

Here are perfect options to serve alongside:

Side Dish	Why It Works
Creamed Spinach	Adds a silky, earthy balance to the creamy texture
Mashed Potatoes	Classic pairing, comfort on comfort
Roasted Carrots	Sweet and slightly caramelized for contrast
Green Salad	Crisp, fresh, and balances the heaviness
Buttered Peas	Simple and sweet—pairs well with chicken

For a lighter twist, consider steamed asparagus, lemony arugula salad, or sautéed zucchini.

Bread lovers can also serve:

• Buttery dinner rolls
• Cheesy garlic bread
• Flaky buttermilk biscuits

All work beautifully to mop up that creamy filling.

Drinks and Desserts That Complement the Dish

No cozy meal is complete without a refreshing drink and sweet finish.

Best Drinks to Serve with Chicken Pot Pie:

• White wine like Chardonnay or Sauvignon Blanc
• Sparkling water with lemon for a fresh contrast
• Cider (alcoholic or non-alcoholic) adds warmth
• Unsweetened iced tea for a classic southern touch

Top Dessert Ideas:

• Fruit cobblers (peach, apple, blackberry)
• Vanilla ice cream or custard
• Simple cakes or pound cake slices
• Berries with whipped cream

With these pairings, your pot pie meal will be the star of the table—rounded out by flavors that enhance, not compete.

Common Chicken Pot Pie Questions Answered (FAQ)

What is the secret ingredient in chicken pot pie?

The secret ingredient that elevates this dish is chicken bouillon paste. It adds deep, umami-rich flavor that enhances the natural savoriness of the chicken and complements the creamy sauce. Unlike regular salt, bouillon adds complexity without overwhelming the other ingredients. A touch of garlic powder also gives it a savory edge, rounding out the flavor beautifully.

What ingredients are in chicken pot pie?

A classic homemade chicken pot pie is made with:

• Chicken breast (cooked and cubed)
• Pie crusts (top and bottom)
• Butter, flour, and milk (for the creamy roux)
• Celery, onion, frozen mixed vegetables (like peas, carrots, corn, and green beans)
• Bouillon paste, garlic powder, celery seed (for flavor)
• Egg wash (for golden crust)

This combination gives you a hearty filling and flaky crust, resulting in that comforting, from-scratch experience everyone loves.

Should you prebake the bottom crust of a chicken pot pie?

In most cases, no prebaking is needed, especially if the filling is cooled before assembling and the oven is fully preheated. However, if you prefer a crispier bottom or are using a very wet filling, you can blind bake the crust for 5–7 minutes. Just make sure to cool it before adding the filling to avoid steaming the crust.

What makes chicken pot pie creamy?

The creaminess comes from the roux made with butter and flour, combined with milk and the reserved chicken broth. This mixture thickens into a smooth sauce that coats the chicken and veggies. Using whole milk enhances the texture, and for an even richer flavor, a splash of cream or half-and-half can be added. The key is simmering slowly and stirring often to get that silky, thick consistency.

Bring Comfort Home with the Best Chicken Pot Pie

There’s something timeless about a homemade chicken pot pie—golden, flaky crusts enveloping a creamy, savory filling rich with tender chicken and wholesome veggies. Whether you’re baking it as a family dinner centerpiece or freezing it for future meals, this recipe delivers warm, nostalgic comfort in every bite.

We’ve walked through every step: cooking juicy chicken, building a flavorful roux, mastering crust technique, baking to golden perfection, and even customizing it to suit gluten-free or dairy-free needs. With thoughtful tips and answers to common questions, this guide ensures your pot pie turns out just right—every time.

Now that you’ve mastered the art of the chicken pot pie, it’s time to roll out that dough and get baking. Comfort is just one slice away.

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