Name: Homestyle Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 recipe pie crust (or store-bought pie crust); 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash); 1/2 cup milk; 1 1/2 teaspoons cornstarch; 2 1/2 cups shredded chicken (like rotisserie); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 1/2 cups Yukon gold potatoes, peeled and chopped into 1/2-inch cubes; 1 medium yellow onion, chopped; 2 medium carrots, thinly sliced (about 1 cup); 3/4 cup sliced celery; 4 cloves garlic, minced; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons chicken bouillon; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon rubbed sage; 1/4 teaspoon dried rosemary; 1/4 teaspoon pepper; 1 cup frozen peas (do not thaw)

Nothing beats the comfort of a warm, flaky crust filled with rich, creamy chicken and veggies. This Homestyle Chicken Pot Pie Recipe is the ultimate cozy meal that brings nostalgia and warmth to your table—trust me, it’s worth every bite and every minute spent making it.

This image shows a white dish filled with a thick cooked chicken and vegetable pot pie, sliced to reveal its layers. The top layer is a golden, crumbly pastry crust with a slightly rough texture and a few small green herb sprigs on it. Below the crust, the filling has three main layers: chunks of pale yellow potatoes, bright orange carrot slices, and vibrant green peas mixed with shredded whitish chicken in a creamy sauce. The vegetables and chicken are lightly coated in the sauce, giving them a soft, moist look, and small bits of chopped green parsley are scattered across the filling. A golden spoon partially scoops the filling from the dish, resting on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homestyle Chicken Pot Pie Recipe
Top Tip
How to Serve Homestyle Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homestyle Chicken Pot Pie Recipe

Why You'll Love This Recipe

This Homestyle Chicken Pot Pie Recipe isn’t just any chicken pot pie. It’s the kind that reminds you of Grandma’s kitchen but with a fresh spin that’s all your own. I love how it balances creamy filling with hearty veggies and a crisp, golden crust that’s pure comfort.

Simple yet impressive: It’s surprisingly straightforward to prepare, but looks and tastes like you spent hours in the kitchen.
Fresh ingredients: Using fresh veggies and shredded rotisserie chicken gives it vibrant taste and texture.
Flexible comfort food: Perfect for a weeknight dinner or a special family gathering—with enough leftovers to enjoy again.
Room for personalization: You can easily swap veggies or add herbs to make it truly yours without losing its homestyle charm.

The image shows a white plate holding a round savory pie with a thick golden crust that is crimped around the edges. The top crust is slightly cracked with a shiny, textured surface, and a few small green herb sprigs are placed on it. A slice is removed from the pie, revealing a filling with chunks of light brown cooked meat, orange carrot pieces, small green peas, and yellow potato cubes in a thick sauce. A golden spoon is scooping some filling from the opened section. In the background, there are some fresh green herb sprigs and a light beige cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in making this dish comforting and satisfying. From the tender chicken to the creamy sauce, and fresh veggies, every bite offers a balanced mix of flavors and textures. Here's the rundown and a few tricks to shop smarter and cook easier.

Flat lay of a whole uncracked large brown egg, a small white ceramic bowl of creamy milk, a small white ceramic bowl of olive oil, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of low-sodium chicken broth, peeled and cubed Yukon gold potatoes, thinly sliced bright orange carrots, chopped pale yellow onion, sliced green celery stalks, peeled garlic cloves, shredded rotisserie chicken pieces, a small white ceramic bowl of frozen green peas, a few fresh sprigs of dried herbs resembling parsley, oregano, thyme, rosemary and sage arranged symmetrically alongside a simple white ceramic plate with a rolled out disc of pale pie dough, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie crust: I usually use my homemade pie dough, but store-bought works just fine for busy days—just make sure it’s well-chilled to get that perfect flake.
Shredded chicken: Rotisserie chicken is my secret weapon—already cooked and packed with flavor, saving tons of time.
Yukon gold potatoes: These hold their shape beautifully and offer a creamy texture once cooked.
Carrots, celery, and onions: The classic mirepoix combo adds natural sweetness and depth in every savory bite.
Garlic: A little punch that blends subtly so it doesn't overpower the dish.
Butter and olive oil: This combo gives you richness and a touch of fruitiness for sautéing your veggies.
All-purpose flour: The thickening agent that creates that luscious gravy coating your filling.
Chicken broth: Use low sodium so you can control the saltiness, and it adds that comforting chicken flavor base.
Milk and cornstarch: Together they create a silky, smooth sauce with just the right consistency.
Herbs and spices: Parsley, oregano, thyme, sage, rosemary, and pepper season the filling perfectly, giving it that homestyle aroma.
Frozen peas: Added at the end for a burst of color and a sweet pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always enjoy tweaking this recipe depending on the season and what’s in my fridge. It’s a versatile base that welcomes your personal touch—feel free to experiment and make the recipe your own comfort classic.

Variation: One time, I added sweet corn and swapped the peas for green beans—gave it a nice crunch and sweetness that the family loved.
Dietary tweak: You can swap butter for olive oil to lighten it up, or try gluten-free flour and crust for a gluten-sensitive twist.
Seasonal swap: In colder months, I add a dash of smoked paprika or a bit more rosemary to bring warmth and depth.

Step-by-Step: How I Make Homestyle Chicken Pot Pie Recipe

Step 1: Prepare Your Pie Dough Early

Making your own pie dough takes a bit of patience but trust me, once it chills for at least two hours (overnight is even better), the crust bakes up beautifully flaky and buttery. If time is tight, a good quality store-bought crust works just fine. Either way, keep it cold before rolling it out—warm dough is hard to work with and won’t puff up the same.

Step 2: Microwave Potatoes for Even Cooking

Here’s a trick I swear by: instead of boiling the potatoes, I microwave them with a little water for 5-6 minutes until tender. This saves time and keeps them from getting waterlogged, so they hold their shape in the filling perfectly.

Step 3: Build Flavor with Sautéed Veggies

Heat butter and olive oil together—this combo adds richness without being too greasy. Sauté your onions, carrots, celery until tender and fragrant, then garlic joins the party for a quick 30 seconds. Stirring in flour after softening the veggies creates the base for that creamy, thickened filling.

Step 4: Stir in Broth, Milk Mixture, and Spices

Lower the heat and whisk in your chicken broth, that smooth milk and cornstarch slurry, chicken bouillon, and your herbs. Keep whisking as it simmers to thicken the sauce. This part can take a little patience—don’t rush it. The gravy should be creamy but not gluey; adjust with broth or milk if needed.

Step 5: Combine Chicken, Potatoes, Peas, then Assemble

Take it off heat before folding in shredded chicken, those perfectly cooked potatoes, and frozen peas straight from the bag (they’ll thaw during baking). Then pour it all into your pie dish for the final step—topping with the rolled-out pie crust.

Step 6: Seal, Slit, and Brush the Crust

After draping the crust over the filling, fold the edges and flute or crimp to seal. Slit the top 6-8 times to let steam out so your crust doesn’t get soggy. Brushing the egg wash gives it that golden, glossy finish—but I skip the fluted edges to keep them lighter and less browned.

Step 7: Bake Until Golden and Bubbling

Bake at 375°F for 40-55 minutes. Keep an eye on the crust’s edges—foil strips or a pie shield prevent them from burning while letting the top brown evenly. If you see any bubbles or the crust puffing too much, cut a small slit to let the steam escape. After baking, let it rest for 5-10 minutes so the filling settles.

Top Tip

After making this Homestyle Chicken Pot Pie Recipe several times, I realized a few small tweaks make all the difference in nailing that perfect balance between a flaky crust and a creamy, flavorful filling.

Potato prep: Steaming or microwaving potatoes ahead helps keep them firm so your filling isn’t mushy.
Cold dough: This is non-negotiable in my book—always chill pie dough thoroughly before rolling for crispy, flaky results.
Don’t rush thickening: Simmer the filling gently and whisk constantly to get a smooth, luscious sauce that clings to every ingredient.
Slits in the crust: They aren’t just for looks! Those steam vents are key to preventing a soggy crust top and help keep the filling just right.

How to Serve Homestyle Chicken Pot Pie Recipe

Garnishes

I like to sprinkle chopped fresh parsley on top for a pop of color and a fresh, herbal contrast to the creamy filling. Sometimes a drizzle of a good-quality olive oil right before serving adds just the right richness.

Side Dishes

A crisp green salad with a light vinaigrette or simple roasted green beans always pairs beautifully. If you want to keep things cozy, a side of buttery dinner rolls or garlic bread rounds out the meal perfectly.

Creative Ways to Present

For holiday dinners or when I want to impress guests, I make mini pot pies in ramekins with decorative leaf cutouts on the crust. They look adorable, portion perfectly, and everyone loves the personalized touch!

Make Ahead and Storage

Storing Leftovers

After it cools to room temp, I cover the pot pie tightly with foil or plastic wrap and keep it in the fridge for up to 5 days. Leftovers reheat well, making for easy lunches or dinners all week long.

Freezing

I’ve frozen fully baked pot pies wrapped carefully to avoid freezer burn. When you’re ready, thaw overnight in the fridge and warm it up in the oven. The crust won’t be quite as crisp as fresh, but the flavors stay amazing.

Reheating

My favorite method is reheating leftovers in a 300°F oven, loosely covered with foil, for 20-30 minutes to keep the crust from burning while warming the filling. For days when time is tight, the air fryer at 365°F for 5 minutes gives a nicely crisp result too.

Frequently Asked Questions:

Can I use leftover cooked chicken instead of rotisserie?

Absolutely! Leftover cooked chicken, shredded or diced, works perfectly in this recipe, just make sure it’s well-seasoned and not too dry.

How do I prevent a soggy bottom crust?

Precooking the filling until thick helps, and using a deep-dish pie pan will keep the crust sturdy. Also, avoid overly watery fillings and keep your dough chilled before baking.

Can I make this gluten-free?

Yes! Use gluten-free all-purpose flour blends for the filling and choose a gluten-free pie crust. Just check the thickening consistency and add more broth or milk as needed.

What’s the best way to reheat the pot pie?

Reheating in the oven at a low temp covered with foil keeps the crust from burning and the filling creamy. The air fryer also works well for smaller portions and crisp crust.

Final Thoughts

This Homestyle Chicken Pot Pie Recipe is one of those dishes that makes everything feel cozy and homemade. I love sharing it because it’s not only delicious but also encourages you to slow down, savor the process, and feel proud serving it up. Give it a go—you'll find yourself making it again and again just like I do with my family!