Name: Homemade Chicken Pot Pie with Rich Chicken Pot Pie Filling
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups cooked, shredded chicken (rotisserie works great); 1 cup diced carrots; 1 cup frozen peas; 1/2 cup chopped celery; 1/3 cup butter; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon onion powder; 1 3/4 cups chicken broth; 2/3 cup milk; 1 prepared pie crust (store-bought or homemade)

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When I think comfort food, my brain beelines straight for chicken pot pie. You know the one—the flaky, golden crust that cracks just right when your fork dives in, giving way to creamy chicken pot pie filling that’s got chunks of juicy chicken, tender veggies, and that slow-simmered, savory sauce. It’s not just dinner—it’s a hug in a dish. I first made this on a weeknight that had ‘microwave leftovers’ written all over it, and somehow, miraculously, the stars aligned. I had leftover rotisserie chicken, half a bag of peas, and a sheet of puff pastry I’d completely forgotten about. Boom. One pot chicken pot pie magic. Now it’s in regular rotation—and we rarely have leftovers. Whether you’re chasing the nostalgic high of grandma’s Sunday supper or just want a foolproof, creamy chicken pot pie recipe that won’t let you down, this one hits the mark. It’s simple, hearty, and feels like home every time.

1) Key Takeaways
2) Easy Homemade Chicken Pot Pie Recipe
3) Ingredients for Homemade Chicken Pot Pie
4) How to Make Homemade Chicken Pot Pie
5) Tips for Making Homemade Chicken Pot Pie
6) Making Homemade Chicken Pot Pie Ahead of Time
7) Storing Leftover Homemade Chicken Pot Pie
8) Try these Dinner Recipes next!
9) Homemade Chicken Pot Pie
10) Nutrition

1) Key Takeaways

What’s the trick to a flaky pie crust that doesn’t fall apart?
How can I make creamy chicken pot pie filling using pantry staples?
Can I use rotisserie chicken in homemade pot pie?
How do I prep this dish ahead without ruining the crust?

2) Easy Homemade Chicken Pot Pie Recipe

Chicken pot pie was one of the first real “meals” I tried cooking after moving out on my own. Back then, I had a tiny kitchen, one working burner, and a lot of ambition—maybe too much. Still, that first bite into a buttery crust hiding creamy chicken pot pie filling changed the game for me. Since then, I’ve refined the method, trimmed the stress, and made the recipe actually doable on a weeknight. Yes, even with kids melting down in the background.

This version keeps things grounded. The ingredients don’t require a scavenger hunt. The steps flow like they’re meant to. It tastes like it came from a cozy kitchen and not some industrial freezer aisle. That flaky crust? I won’t lie—I’ve cheated with store-bought more than once, and it still got rave reviews. The filling, thick and rich, clings to your fork the way good comfort food should.

I use this one often when I’ve got leftover rotisserie chicken or a drawer full of almost-too-soft veggies. It’s the kind of meal that doesn’t judge what you have but still shows up tasting like you spent hours on it. That’s the magic of a solid chicken pot pie recipe homemade from scratch—or almost scratch.

3) Ingredients for Homemade Chicken Pot Pie

Shredded Chicken: I lean into rotisserie chicken a lot here. It’s easy, flavorful, and doesn’t dry out in the oven. Plus, using leftovers saves me time and cuts food waste.

Carrots: They bring a subtle sweetness and a soft bite to the mix. I chop them small so they cook quickly but still keep their shape inside the pie.

Frozen Peas: These go straight from freezer to filling. No thawing, no fuss. They help keep the pie bright and add a little texture against the creaminess.

Celery: This adds crunch and a savory note that balances the cream. I dice it fine to avoid big stringy bits.

Butter: A non-negotiable. It starts the roux and makes everything taste richer. I use unsalted and adjust the seasoning myself.

All-Purpose Flour: This is the base for thickening the filling. Once combined with butter, it forms that golden roux that thickens like magic.

Salt and Pepper: Classic, dependable, and needed. I taste as I go so the flavors don’t fall flat.

Onion Powder: It adds depth without the bite of raw onions. Perfect for a smoother, subtler flavor.

Chicken Broth: This gives the filling body. Use low-sodium if your chicken or butter is already salty.

Milk: It softens the filling’s edge and makes it creamy. Whole milk works best, but I’ve used 2% in a pinch.

Pie Crust: Use store-bought if time is tight. I do. If I’m feeling fancy, I’ll make one from scratch, but honestly, no shame either way.

4) How to Make Homemade Chicken Pot Pie

Step 1. Preheat the oven to 425°F. You want that hot blast ready when the pie goes in. It’s what gives the crust that golden, crisp edge.

Step 2. In a saucepan, melt butter over medium heat. Add flour, salt, pepper, and onion powder. Stir until it forms a thick paste—this is your roux. Don’t rush it. Let it cook for a minute or two to take the raw taste out of the flour.

Step 3. Gradually pour in the chicken broth and milk, whisking constantly. Keep stirring until the sauce thickens into something luscious and glossy. That’s your chicken pot pie filling starting to shine.

Step 4. Stir in the chicken, peas, carrots, and celery. Let it all bubble gently for about five minutes. This lets the veggies start to soften and the flavors meld together.

Step 5. Lay one crust into a 9-inch pie plate. Pour the hot filling right in. Top with the second crust, seal the edges, and crimp them with a fork if you’re into the rustic look.

Step 6. Cut a few small slits into the top crust. These help steam escape while it bakes. Pop it into the oven for 30 to 35 minutes until the crust is golden and the filling is bubbly at the edges.

Step 7. Let it cool for at least 10 minutes. I know it’s hard. But trust me—nobody wants molten filling on their tongue. Let it settle so every slice stays neat and rich.

5) Tips for Making Homemade Chicken Pot Pie

Cook your roux low and slow. If you rush it, the flour won’t cook out and the filling could taste chalky. Patience makes better chicken pot pie filling.

Use up leftovers. Have roasted veggies from last night’s dinner? Toss them in. Half a can of corn? In it goes. This recipe forgives and welcomes tweaks. I’ve even used leftover turkey after holidays—no one noticed.

Brush the top crust with a little egg wash. It makes it shine and gives a bit more crunch to the finish. I mix one egg with a splash of water and use a pastry brush to get that golden hue.

6) Making Homemade Chicken Pot Pie Ahead of Time

If your weeknights feel like chaos on a loop, make this pie in the morning or even the night before. Assemble it all the way up to baking, then cover and stash it in the fridge. When you’re ready to bake, take it out and let it sit while the oven preheats.

Don’t skip venting the crust. Even if you’re baking later, make those slits in advance. They help control moisture and keep the filling balanced—not too runny, not too dry.

Filling too thick after sitting overnight? Stir in a spoonful of broth or milk to loosen it up before you fill the crust. Cold pie dough loves a little extra help getting golden when baked straight from the fridge.

7) Storing Leftover Homemade Chicken Pot Pie

Wrap leftover slices in foil or slide the whole pie into an airtight container. It’ll keep well in the fridge for three to four days. Reheat slices in a toaster oven or covered in foil in the oven to keep the crust from going soft.

I don’t love microwaving pot pie—it makes the bottom crust soggy and the filling heats unevenly. If you must, use half power and heat slowly. Better yet, reheat it the way it was baked: in the oven.

And yes, you can freeze it. Cool it completely, wrap it tight in plastic and foil, and it’ll hold up for about two months. Thaw in the fridge overnight before baking or reheating.

8) Try these Dinner Recipes next!

9) Homemade Chicken Pot Pie