Easy Homemade Chicken Pot Pie

Chicken pot pie sits at the heart of American comfort cooking. Its golden, flaky crust blankets a creamy blend of tender chicken and vegetables—each bite offering satisfaction and a bit of nostalgia. Making chicken pot pie at home feels easy with the right steps, and the result is a filling, family-friendly dinner that warms the table and the soul.

What Is Chicken Pot Pie?

Chicken pot pie is a savory pastry with a rich, creamy filling. Traditionally, it features chicken, assorted vegetables, and a sauce held together under a baked crust. Some versions use a double crust, while others rely on a single topping. The core idea remains the same: comfort in a dish, packed with flavor and texture.

Why Make It at Home?

You control every ingredient.
Adjust the filling for personal taste or dietary needs.
It’s a great use for leftover chicken or holiday turkey.

Ingredients

If your kitchen has the basics, you’re already halfway there. Here are the essentials:

Ingredient	Purpose/Note
Cooked chicken (cubed/shredded)	Use rotisserie, leftovers, or poached chicken
Mixed frozen vegetables	No chopping needed; classic blend (peas, carrots, green beans, corn)
Condensed cream of chicken soup	Forms the creamy base; can swap for homemade sauce
Milk	Loosens soup; makes sauce silky
All-purpose baking mix	(e.g., Bisquick)—easy biscuit-like crust
Egg	Binds baking mix for topping
Optional: Cheddar cheese	Stir into the filling for extra richness
Salt, pepper, and herbs	Season to taste; parsley, thyme, or rosemary

Example measurements for a standard 9-inch pie:

2 cups cooked chicken
2 cups mixed vegetables
1 can (10.5 oz) condensed cream of chicken soup
½ cup milk
1 cup baking mix
1 egg

Step-By-Step: How to Make Chicken Pot Pie

1. Prepare Your Filling

Grab a large bowl. Combine the cooked chicken, frozen vegetables (no need to thaw), and the can of condensed soup. Pour in the milk, and add a dash of salt and pepper. If you like, fold in ¾ cup of shredded cheddar for extra flavor.

Mix gently until everything is evenly coated.

2. Assemble Your Pie

Spoon the filling into a greased 9-inch pie dish or square baking pan. Spread it out so there’s an even layer, with vegetables and chicken distributed throughout.

3. Make the Crust Topping

In a medium bowl, blend the baking mix with the egg and ½ cup milk. Stir until just combined. The mixture will look a lot like biscuit dough—thick, but pourable.

Pour or spoon the crust mixture over the filling, and use a spatula to gently spread it edge to edge.

4. Bake

Place your pie in a preheated 400°F oven. Bake 30 to 35 minutes until the crust is golden and the filling beneath bubbles at the edges. If the crust browns too fast, tent loosely with foil.

Let rest 5–10 minutes before serving so it thickens and slices cleanly.

Making Chicken Pot Pie Ahead of Time

One major advantage of this recipe is its flexibility. You can assemble the pie ahead—perfect for busy nights.

How to Prepare in Advance:

Complete all assembly steps, stopping before baking.
Tightly wrap the unbaked pie in plastic wrap and foil.
Store in the fridge (up to 2 days) or freeze for later.

From Freezer to Oven

Bake directly from frozen at 400°F, covered with foil, for 1 hour. Remove foil, then bake 30–45 minutes until crust is browned and filling is hot.
For quicker baking, thaw overnight in the fridge and bake uncovered for 50–60 minutes.

If using cheese, sprinkle it on just before baking, not before freezing.

Tips, Variations, and Substitutions

Customizing this pot pie is easy and helps make it your own.

For the Crust

Double-Crust: Layer pastry on bottom and top for classic pie style.
Puff Pastry Top: Lay a sheet of thawed puff pastry over the filling.
Biscuit Rounds: Drop biscuit dough in spoonfuls for a rustic look.
Store-Bought Crust: Roll out refrigerated pie crust for speed.

Filling Variations

Herbs: Stir in parsley, rosemary, or thyme.
Add Mushrooms: Sauté sliced mushrooms and add to the filling.
Turkey Substitute: Replace chicken with diced cooked turkey.
Other Cream Soups: Try cream of mushroom or celery for different flavors.
Extra Vegetables: Use up leftover potatoes, leeks, or roasted root vegetables.

Pro Tips

An egg wash (1 beaten egg + 1 tbsp water) brushed on the crust adds a glossy finish.
Cut small slits in pastry tops for steam to escape if using rolled dough.
For a richer filling, add a splash of heavy cream to the sauce.

Choosing the Best Crust

Crust selection shapes the eating experience. Here’s a quick breakdown:

Crust Type	Texture	Pros	Cons
Biscuit Mix	Fluffy, soft	Easy, soaks up gravy	Only suitable as topping
Shortcrust	Firm, crumbly	Holds filling well, great for double crust	More time-intensive
Puff Pastry	Light, flaky	Elegant look and texture	Best as top only
Store-Bought	Varies	Saves time, consistent results	Less homemade feel

Try out different options and see which texture your household enjoys most.

Storage Instructions

Leftover chicken pot pie stores well and tastes just as good the next day.

To Store: Cool pie completely. Cover with plastic wrap or transfer to an airtight container. Refrigerate up to 4 days.
To Freeze: Wrap slices or whole pie tightly. Freeze up to 6 months.
To Reheat: Bake at 350°F until heated through—about 30 minutes from fridge, 45+ from frozen.

Microwaving works in a pinch but can soften the crust.

What to Serve with Chicken Pot Pie

A hearty pot pie begs for light and bright sides that cut through its richness.

Cranberry Sauce: Sweet-tart flavor pairs well with savory pie.
Mixed Green Salad: Toss with vinaigrette and toasted nuts.
Roasted Broccoli: Add parmesan or lemon zest.
Sweet Potatoes: Try a mash or simple roasted rounds.
Fruit Salad: Balances out the meal, especially for lunch.
Mac and Cheese: If you want an all-out comfort spread, kids approve.

Think about texture and contrast when building your plate.

Frequently Asked Questions

What’s the Difference Between Chicken Pot Pie and Chicken Pie?

Chicken pie typically has both top and bottom crusts. Chicken pot pie often skips the bottom crust, focusing on a saucy, stew-like filling with a single pastry lid or biscuit topping.

How Do I Thicken a Runny Filling?

If your filling seems watery, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the hot filling and return to the oven for several minutes; it’ll firm up nicely.

How Do I Know When It’s Done?

The filling should bubble at the edges and the crust must appear golden. An instant-read thermometer pushed into the center should reach at least 165°F.

Homemade chicken pot pie brings a sense of comfort with very little fuss. Whether you’ve got rotisserie chicken to use up or want a cozy bake for Sunday dinner, this one-dish meal delivers. Change up the vegetables, play with the crust, or double the recipe for leftovers. When the pie emerges from the oven, bubbling and golden, you’ll know dinner is served.