Mom’s chicken pot pie with pie crust is the ultimate comfort food dinner. This cozy casserole features chicken and vegetables in a creamy, made-from-scratch sauce, all topped with a buttery, flaky crust. Simple shortcuts like store-bought crust and rotisserie chicken make it easy enough for any weeknight.
For more pot pie ideas, try my Bisquick Chicken Pot Pie, my 30-minute Chicken Pot Pie with Biscuits, or my Old-Fashioned Chicken Pot Pie made completely from scratch.
Table of Contents
Before You Get Started
A few quick tips to set you up for success:
- Don’t thaw the frozen peas before adding them to the filling. This keeps them bright green instead of turning brown and mushy after baking.
- Cut slits in the top of the crust before baking. This allows steam to escape and prevents a soggy top.
- Let the pie rest for 10 to 15 minutes before serving. The filling will set so it slices more easily, and you won’t burn your mouth!
How to Make Chicken Pot Pie with Pie Crust
This is the recipe I grew up with, straight from the browned, stained index card where my mom originally jotted down her favorite dish. It’s truly the easiest chicken pot pie ever, and you don’t need any canned cream of mushroom soup.
Step 1: Prepare the Chicken
You’ll need about 4 cups of cooked, shredded or diced chicken for the filling. A store-bought rotisserie chicken is my favorite shortcut. Just pull the meat and chop or shred it.
If you prefer to cook your own, boil about 2 pounds of boneless, skinless chicken breast or thighs until cooked through (about 15 minutes). Let it cool slightly, then chop or shred.
Leftover chicken or turkey from a previous meal works great here, too.
Step 2: Make the Creamy Filling
Whisk together the chicken broth and half-and-half in a bowl and set aside.
Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the carrots, celery, and onion and sauté for about 10 minutes, until the vegetables are softened.
Add the flour and stir for one more minute. This creates the roux that thickens the sauce and gives the filling that classic pot pie richness.
Pour in the broth mixture and reduce heat to medium. Continue cooking and stirring until the sauce bubbles and thickens, about 5 to 6 minutes. Make sure the mixture doesn’t boil too rapidly.
Season with salt and pepper, then stir in the chicken and frozen peas. Your filling is done!
>> Note: The combination of butter, flour, broth, and half-and-half is what gives this pot pie its signature creamy, savory flavor. For extra depth, you can add a pinch of dried thyme or poultry seasoning.
Step 3: Assemble and Bake
Transfer the filling to a greased 2-quart baking dish or deep-dish pie plate. You can also leave it in an oven-safe skillet (like cast iron) to make this a one-pot meal.
Unroll the refrigerated pie crust and lay it flat over the top of the dish. Trim or tuck under any excess dough, then crimp the edges or press with a fork to seal. Use a sharp knife to cut small slits in the top of the crust.
You only need a single pie crust for the top. I prefer a high-quality store-bought refrigerated crust (Pillsbury is my go-to). The box comes with two crusts, so you can freeze the extra for later.
Bake in a preheated 400°F oven for 35 to 40 minutes, or until the crust is golden brown.
Let the pie rest for 10 to 15 minutes before serving. This gives the filling time to set so it slices beautifully.
Oh my, this was the best chicken pot pie I have tasted. I made it exactly as listed and it came out delicious! I have tried different pot pie recipes and the filling was either too watery or the crust would burn. Thank you so much for this truly delicious and truly easy recipe. I still have a pie crust left so I’m definitely making another one to freeze.
– Annette L.
Recipe Variations
- Top with puff pastry instead of pie crust for an extra flaky, golden top. [Full recipe here: Chicken Pot Pie with Puff Pastry]
- Add extra seasonings to the filling, such as fresh or dried thyme, parsley, rosemary, or a bit of garlic powder. Some folks love a handful of cheddar cheese stirred in, too.
- Try different vegetables. Frozen mixed vegetables, frozen corn kernels, or crisp-tender steamed broccoli all work well. My Chicken Broccoli Pot Pie is a family favorite.
- Make individual pot pies by dividing the filling among ramekins or oven-proof bowls. Cut the pie crust to fit each dish (you may need both crusts from the box). Baking time stays about the same.
What to Serve with Chicken Pot Pie
This pot pie is hearty enough to stand on its own, but a simple side rounds out the meal nicely. Try it with a crisp House Salad with Candied Pecans, Garlic Roasted Broccoli, or a basket of warm Homemade Dinner Rolls.
For a Southern-style spread, pair it with Fried Apples or Southern-Style Green Beans.
Storage and Reheating
Make Ahead: Prepare the filling as instructed and store in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 30 to 60 minutes before assembling and baking. You can also freeze the filling for up to 3 months.
Freeze Before Baking: Assemble the entire pot pie (filling and crust) and freeze unbaked. Wrapped tightly, it will keep for up to 3 months. To bake from frozen, preheat the oven to 400°F. Place the pot pie on a baking sheet, cover with foil, and bake for 30 minutes. Remove the foil and continue baking for 30 to 35 minutes, or until golden brown and bubbly.
Store Leftovers: Keep in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months.
Reheat: Let the pie sit at room temperature for about 30 minutes. Place in a 300°F oven for about 30 minutes, or until heated through. If the crust starts to brown too much, cover loosely with foil.
Frequently Asked Questions
How do you keep the crust from getting soggy?
This recipe uses a top crust only, so there’s no bottom crust to worry about. The key is cutting slits in the top before baking so steam can escape. If you want a double-crust version with a crispy bottom, follow my Old-Fashioned Chicken Pot Pie recipe, which includes tips for a flaky bottom crust.
Can I use rotisserie chicken or leftover chicken?
Absolutely! A store-bought rotisserie chicken is one of my favorite shortcuts for this recipe. You’ll need about 4 cups of shredded or diced meat. Leftover roasted chicken or turkey works perfectly, too.
How long do you bake chicken pot pie, and at what temperature?
Bake at 400°F for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling. Let it rest for 10 to 15 minutes before slicing so the filling can set.
What gives chicken pot pie its flavor?
The creamy sauce is the heart of a good pot pie. Butter, flour, chicken broth, and half-and-half combine to create that rich, savory base. Sautéing the vegetables first builds extra flavor. For even more depth, add a pinch of thyme, poultry seasoning, or a bay leaf while the sauce simmers.
More Comforting Recipes
If you love this classic, try these other cozy favorites:
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken Pot Pie with Pie Crust
Equipment
- deep dish pie plate (or 2-quart baking dish)
Ingredients
- 2 cups chicken broth
- 1 cup half-and-half (or substitute heavy cream or whole milk)
- ⅓ cup salted butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups chopped, cooked chicken (such as rotisserie chicken)
- ½ cup frozen peas (not thawed)
- 1 refrigerated pie crust (from a 14.1-ounce box)
Instructions
- Preheat oven to 400°F. Grease a 2-quart casserole dish or deep-dish pie plate (or use a 2-quart oven-safe skillet).
- In a bowl, whisk together chicken broth and half-and-half. Set aside.
- Melt butter in a large skillet over medium-high heat. Add onion, carrots, and celery. Sauté for 10 minutes, until softened.
- Add flour and stir for 1 minute.
- Reduce heat to medium. Stir in the broth mixture. Cook, stirring regularly, until thickened (about 5 to 6 minutes). Do not let it boil rapidly.
- Stir in salt, pepper, chicken, and frozen peas.
- Transfer filling to the prepared baking dish. Top with pie crust, trimming and crimping edges as desired. Cut slits in the top to vent.
- Bake for 35 to 40 minutes, or until crust is golden brown.
- Let rest 10 to 15 minutes before serving.
Notes
- Use rotisserie chicken for the easiest prep. One large rotisserie chicken yields about 4 cups of meat.
- Don’t thaw frozen peas before adding them. This keeps them bright green after baking.
- Cut slits in the crust to let steam escape and prevent a soggy top.
- Let the pie rest before slicing so the filling sets and it’s easier to serve.
- For an egg wash: Brush the crust with 1 beaten egg mixed with 1 tablespoon water before baking for a deeper golden color and shine.
- Use a 2-quart dish (casserole, deep-dish pie plate, or oven-safe skillet).
- Make ahead: Prepare filling up to 3 days ahead and refrigerate. Assemble and bake when ready.
- Freeze unbaked: Wrap assembled pot pie tightly and freeze up to 3 months. Bake from frozen at 400°F, covered with foil for 30 minutes, then uncovered for 30 to 35 minutes.
- Store leftovers in the refrigerator for 3 to 4 days or freeze up to 3 months.
- Reheat in a 300°F oven for about 30 minutes. Cover with foil if crust browns too quickly.
Nutrition
Best pot pie I’ve ever had!
– Lindy
Originally published in October, 2019, this post was updated in January, 2026.
Really easy and really yummy!
Thank you!
I have not made this yet, but I was wondering if I could hide the veggies in a food processor or blender. I want to make it for someone who absolutely will not eat vegetables. If you have any suggestions, at what point could I blend the veggies?
Hi Judith! We’ve never tried blending the veggies, but it would probably work. We recommend blending them just before adding the filling to the crust. We hope you enjoy!
Excellent recipe – made it exactly according to the recipe. Added my crust protector to the edges when the crust started getting brown. As delicious as advertised and fairly easy for a pot pie.
Thank you, Jillian! We’re so glad you enjoyed it.
I’ve cooked this exact recipe several times!! WE LOVE IT!! Taste awesome and the family loves it!! I love that it’s quick and EASY. I’ve used can chicken breast and it’s just as good. Thanks for sharing.
We’re so happy to hear this, Linda! Thank you for trying it out and taking the time to leave such a kind review.
This is a family favorite. I have a large family so I have to make two. Super easy to double the recipe. The kids ask for it weekly.
We’re so happy to hear this, Becky!
Could you have the bottom crust? We like the bottom crust in a chicken pot pie. I have many pot pies recipes that have a bottom crust, so I was just wondering.
This looks great!
Hi, Amber! If you’d like to make the dish with a double crust, I recommend this recipe: https://www.theseasonedmom.com/chicken-pot-pie/ You’ll find specific instructions to ensure that the bottom crust gets nice and crispy, too! If you prefer, feel free to use a store-bought crust in that double-crust recipe as well.
We love this recipe! I made it as written and it was incredible. Question- I want to try just using a bag of mixed frozen veggies instead of fresh. Would i still cook them on the stove with the onion, or add the bag at the end when you add the chicken and peas? Thanks!
We’re so glad you enjoy the recipe, Becca! You should be able to add frozen veggies in with the peas.
Hi. Can this recipe be made adding a bottom crust as well?
Hi, Shelby! Yes! I recommend following these instructions (using two store-bought crusts if that’s your preference): https://www.theseasonedmom.com/chicken-pot-pie/
This recipe sounds delicious, but I was wondering if I could make it with roast?
Hi, Becky! Do you mean like leftover cooked beef pot roast that you shred? Yes, I think 4 cups of cooked, shredded meat will work fine. You might want to use beef broth instead of chicken broth, too.
I just made the filling & it’s so good can’t imagine the flavor bomb with the pie crust! Thank you this is a winner
Thank you, Heather Ann!
Delicious. I was looking for a recipe in which zi had all the ingredients. Only problem, I only had a frozen pie crust in a pan. It was more of a patchwork affair.
We’re so glad it still turned out well for you, Marilyn! Thank you for trying it out and taking the time to leave a review.
Excellent. A time-consuming meal YET so very much worth it.
I created the sauce using much less celery and only a few carrots and onions……using up what I had. I added thyme, Adobo and a bit of garlic powder, ground pepper and salt. I let that sit for a bit….then adding frozen leftover chicken I had and the frozen peas. Delicious.
I used kitchen sears and cut up some deli ham and deli corned beef I had. I’d Googled that yes, ham and chicken do go together. Google was right. The combo of meats went great together. I was cleaning out what I had.
The gravy was pasty ,sticky but I thought the frozen peas would give it enough moisture. They did.
I used an egg wash on the crust, as suggested. It made the pot pie crust so pretty.
This pot pie was sooooo good. .Thank you so much for putting it out here. Your directions were clear and easy to follow. Again….with chopping and stirring the roux / gravy….adding the proteins….it all takes time. The result ,tho, is sooooo delicious.
Thank you for your feedback, Nancy! We’re so glad you enjoyed the recipe and were able to make it work for you.
I followed the measurements, but the filled pored out of the crust, should I have made a deep dish crust?
Hi Laura,
Yes, we recommend a deep dish crust to prevent spillage.