Ultimate Chicken Pot Pie

Ultimate Chicken Pot Pie

This chicken pot pie recipe features a flaky, homemade pie crust enveloping a creamy, comforting filling loaded with chicken, vegetables, and a rich gravy. It’s total comfort food bliss in pie form!

This Ultimate Chicken Pot Pie recipe features a homemade, flaky pie crust enveloping a creamy, comforting filling loaded with chicken, vegetables, and rich gravy. Total comfort food bliss!

What kind of chicken can I use? 

You can use rotisserie chicken, leftover cooked chicken, or leftover turkey. Light or dark meat works well. Just make sure it’s cooked and shredded into bite-size pieces.

What if I don’t have homemade pie crust? 

You can use store-bought refrigerated pie crust in a pinch. Unroll it and fit it into the pie dish just as you would homemade crust.

Can I prepare the filling ahead of time? 

Yes! You can make the filling up to 2 days in advance. Allow it to cool completely before assembling and baking the pie.

How do I reheat leftovers?

Cover leftover slices with foil and bake at 350°F for 15-20 minutes until hot throughout. You can also reheat individual slices in the microwave.


  • 2 disks of homemade pie crust
  • 6 tablespoons unsalted butter, divided
  • 1⁄3 cup all-purpose flour
  • 4 cups cooked chicken, shredded
  • 1 medium yellow onion, chopped (about 1 cup)
  • 8 ounces mushrooms, sliced (about 2 cups sliced)
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 2 medium carrots, sliced (about 1 cup)
  • 1⁄2 cup heavy cream
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1 cup frozen peas
  • 1⁄4 cup chopped fresh parsley
  • 1 large egg, beaten for egg wash
  • Coarse salt and black pepper for garnish
  • Chopped fresh parsley for garnish


  1. Prepare the homemade pie crust and chill according to recipe directions. You’ll need 2 disks of rolled-out dough.
  2. In a large skillet or Dutch oven over medium-high heat, melt 6 tablespoons of butter. Add the onions and carrots and sauté for 8 minutes until softened.
  3. Stir in the sliced mushrooms and cook for 5 minutes more until mushrooms are tender. Add the garlic and cook 1 minute more.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes until flour is lightly browned.
  5. Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 1 minute more until thickened to a gravy consistency.
  6. Season the filling with 1 teaspoon salt and 1⁄4 teaspoon pepper. Stir in the cooked chicken, frozen peas, and parsley until combined. Remove from heat and set aside to cool slightly. Recipe by Ineskohl.info
  7. Preheat oven to 425°F.
  8. On a floured surface, roll out one pie crust disk into a 12-inch circle. Gently fit into a 9-inch pie plate and trim edges.
  9. Pour cooled filling into the pie crust.
  10. Roll out the second pie crust disk into a 10-inch circle. Drape over filling and trim edges. Crimp edges together and cut 5-6 slits in top crust for steam vents.
  11. Brush the pie crust thoroughly with beaten egg. Sprinkle the top crust lightly with coarse salt and pepper.
  12. Bake for 30-35 minutes until the crust is deep golden brown. If browning too quickly, tent pie loosely with foil.
  13. Allow the pie to cool for 15 minutes before slicing. Serve warm with parsley for garnish. Enjoy!


  • Pie crust can be store-bought if it is short on time, but homemade is best.
  • Leftovers reheat beautifully. Store airtight in the refrigerator for up to 4 days.

Tips for making the ultimate chicken pot pie:

  • Make the filling first. Prepare your chicken and vegetable filling up to 2 days in advance, so all you have left to do is assemble and bake the pie.
  • Chill that pie crust! Having well-chilled dough makes it much easier to roll out and transfer to the pie plate cleanly.
  • Brush egg wash generously over the top crust and edges before baking for maximum browning and a beautiful sheen.
  • Let the baked pie rest for 15 minutes before slicing so the filling can set. Cutting into it too soon can cause a mess!
  • Crimp the edges for a pretty, decorative border. But if you’re short on time, simply pinching the edges together works, too.
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