Chicken pot pie was a comfort food masterpiece in grandma’s kitchen — a flaky golden crust covering a creamy, savory filling of chicken, vegetables, and herbs. Whether baked for Sunday dinner or as a way to use leftover chicken, it was always a favorite and never lasted long on the table.
In this article, you’ll learn how to make classic chicken pot pie from scratch, just like grandma — rich, hearty, and loaded with homemade flavor.
Why You’ll Love This Chicken Pot Pie
- Flaky, buttery crust paired with creamy filling
- Great use for leftover chicken or turkey
- Packed with vegetables and comforting flavor
- A complete one-dish meal
- Easily adaptable to your tastes
Ingredients for a Classic Chicken Pot Pie
Serves 6 people.
For the Filling:
- 2 tablespoons butter
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ½ cup whole milk or heavy cream
- 2 ½ cups cooked chicken, shredded or diced
- ½ cup frozen peas
- Salt and black pepper to taste
- 1 teaspoon dried thyme or fresh herbs (optional)
For the Crust:
- 1 store-bought pie crust or homemade double crust
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 200°C (400°F).
2. Make the Filling
In a large skillet, melt butter over medium heat.
Add onions, carrots, and celery. Sauté for 6–8 minutes, until tender.
Add garlic and cook 1 minute more.
Sprinkle flour over vegetables and stir constantly for 1–2 minutes.
Gradually whisk in chicken broth and milk, cooking until the sauce thickens.
Stir in the cooked chicken and peas. Season with salt, pepper, and herbs.
Remove from heat and let cool slightly.
3. Assemble the Pot Pie
Roll out one pie crust and place it in a 9-inch pie dish.
Pour the cooled filling into the crust.
Top with the second crust, sealing the edges and cutting slits for steam to escape.
Brush the top with the beaten egg.
4. Bake
Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
Let cool for 10–15 minutes before serving.
Serving Suggestions
- With a simple green salad
- Alongside roasted potatoes or steamed vegetables
- Reheated the next day — it’s just as delicious
- With a glass of iced tea or warm apple cider
Grandma’s tip: Let it rest before cutting, so the filling holds together.
Tips for Success
- Use cold butter for the flakiest homemade crust
- Let the filling cool slightly before adding to the crust
- Don’t skip the egg wash — it makes the crust beautifully golden
- Make small decorative cuts or fork holes in the top crust to vent
- To avoid overflow, place the pie on a baking sheet while baking
Variations to Try
- Turkey Pot Pie: Use leftover turkey instead of chicken
- Vegetarian Version: Use mushrooms and more veggies instead of meat
- Biscuit Topping: Replace the top crust with biscuit dough
- Mini Pot Pies: Bake in ramekins for individual servings
- Spicy Pot Pie: Add a pinch of cayenne or chopped jalapeños
How to Store and Reheat
Store:
- Refrigerate covered for up to 4 days
Reheat:
- Oven: 160°C (325°F) for 20–25 minutes
- Microwave: Heat individual slices in 30-second bursts
Freeze:
- Freeze unbaked or baked pot pie, tightly wrapped, for up to 2 months
- Bake frozen pie at 180°C (350°F) for 60–75 minutes (tent with foil if needed)
Final Thoughts: A Pie Full of Heart
Grandma’s chicken pot pie was more than just dinner — it was a warm hug, wrapped in a buttery crust and brimming with homemade goodness.
Now you can recreate that same feeling in your own kitchen, one delicious bite at a time.