Chicken Pot Pie From Scratch is sort of my panic-button dinner when I want to impress but also crave comfort food. You ever get stuck staring at the fridge and think, what’ll make everyone at the table happy… but also isn’t from the freezer aisle? That’s usually me, especially after a cold, gray day (or just when the week got way too long). Let me tell you, making a chicken pot pie from scratch feels a lil intimidating at first, but trust me, it’s totally doable. It’ll fill the house with that dreamy, savory smell, and everyone will be hovering in the kitchen, asking when it’s done. If you want a go-to dinner that’s cozy but honestly feels like a five-star restaurant level special, this is it.
Why This Chicken Pot Pie is a Must-Try
I’m serious, chicken pot pie from scratch just slaps differently than anything frozen. Homemade wins, hands down. The crust is flaky, the filling’s creamy and bursting with flavor, and you can pile in carrots, peas, corn, whatever you like. One time my neighbor tried it and said it reminded him of his grandma’s house in North Carolina. I felt insanely proud. There’s just nothing like scooping into it and seeing all that goodness inside. Plus, you really do feel like a kitchen hero after. You control every ingredient, so it’s actually not just tastier but healthier than store-bought. If you’re needing an easy win (and hey, who isn’t?), pot pie is where it’s at.
“I made this for Sunday dinner, and my picky teenagers ate seconds! Best chicken pot pie from scratch I’ve ever tried.” – Rachel .
Ingredients & Substitutions for Chicken Pot Pie
You’ll need pretty basic stuff for chicken pot pie from scratch. Here’s my usual list:
- 2 cups cooked chicken (rotisserie works like magic if you’re in a hurry)
- 1 cup frozen peas
- 1 cup chopped carrots (canned carrots, if you’re totally out of time)
- 1/2 cup corn (or leave out, it’s chill)
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cup chicken broth
- 2/3 cup milk (sometimes I swap in a little cream for extra richness)
- 2 pie crusts (store-bought or homemade, you decide)
Feeling wild? You can swap chicken for turkey. Veggies are flexible too; I’ve tossed in green beans, celery, sometimes even mushrooms (not everyone’s favorite, I know). Even almond milk can work, if someone needs it dairy-free. I always recommend using up what’s in your fridge—less waste, more flavor.
Step-by-Step Instructions for Making Chicken Pot Pie
Alright, let’s break it down and make this less scary. Start by preheating your oven to 425.
First, melt the butter in a big pan on medium. Toss in carrots and cook them for a few minutes (soft is good here). Sprinkle the flour over it and stir until everything’s coated, like a weird science experiment. Now, add salt and pepper. Slowly pour in chicken broth and milk while stirring all the time, no stopping or you’ll get lumps.
Cook this until it’s thick, about 5 minutes. Next, add in the chicken, peas, corn (and anything else you fancy). Stir until it’s all mixed up.
Roll out the first crust and fit it into your pie pan. Pour in the filling. Top with the second crust, pinch the edges together, and cut some slits for steam. Pop that pie in the oven for about 30-35 minutes until it turns golden and beautiful.
Let it sit for 10 minutes before serving (burnt tongue is nobody’s friend). Grab a big spoon and dish it up.
Chicken Pot Pie Variations to Explore
Okay, so here’s where you can get creative (or, honestly, work with what you forgot to buy at the store). Sometimes, I switch things up with leftover turkey if it’s after the holidays. One of my friends does a biscuit topping instead of the regular pie crust. It’s wild but super tasty. You can also make mini versions in ramekins for individual servings, kids think that’s just the coolest. Vegetarian? Ditch the meat and load up on mushrooms, potatoes, and more hearty veggies. I’ve even tried adding a pinch of curry powder for a different vibe—it’s unexpectedly good. I’m not kidding, there’s a hundred ways to tweak chicken pot pie from scratch without it ever getting boring. Experiment and see what your people love best.
Tips for Perfecting Your Chicken Pot Pie
Here are some top-notch tips I wish someone told me before my first pie:
- Brush the top crust with an egg wash for a shiny, golden finish.
- Let it cool a bit before serving, so filling sets up and doesn’t run everywhere.
- Slice vent holes in the pie crust so steam gets out and your crust stays crisp.
- Use leftover rotisserie chicken to speed things up in a pinch.
This is how you make your chicken pot pie from scratch look and taste like you’ve been baking for years.
Common Questions
How do I keep the bottom of my pot pie from getting soggy?
Bake the pie on the lower oven rack and preheat your oven fully. Blind baking the crust a couple minutes helps too, but honestly, that’s optional if you’re in a rush.
Can I freeze chicken pot pie from scratch after baking?
Yep! Just cool it completely, wrap it well, and freeze. I reheat slices in the oven (cover with foil) for the best texture.
What’s the best way to reheat leftovers?
Oven’s your friend here. Microwave makes the crust mushy, just telling ya. Warm it at 350 for about 20 minutes.
Can I skip the top crust for fewer calories?
Absolutely. Some folks even use only the bottom crust, or swap in biscuit dough or puff pastry for a lighter option.
Is there a dairy-free version?
Sure! Use a dairy-free butter and plant-based milk. The pie still turns out plenty creamy and delicious.
This Cozy Pie’s Gonna Be a Winner
I promise, chicken pot pie from scratch will get you all kinds of compliments and happy bellies. Crust is buttery, filling’s hearty, and you can riff on the recipe however you want. All you really need is a little patience, some leftovers, and a sprinkle of confidence. Really, just give it a go—even a total beginner can knock it out of the park. And if you love kitchen hacks, or want more ideas, check out these trusted food blogs for inspiration too. Can’t wait for you to try it and hear how it turns out!
Homemade Chicken Pot Pie
Equipment
- Pie Pan
- Saucepan
Ingredients
- 2 cups cooked chicken shredded or diced, rotisserie works great
- 1 cup frozen peas
- 1 cup carrots chopped
- 1/2 cup corn optional
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk or cream for extra richness
- 2 pie crusts store-bought or homemade
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in a saucepan over medium heat. Add carrots and cook until softened, about 3–4 minutes.
- Sprinkle in flour, stirring until vegetables are coated. Season with salt and pepper.
- Slowly add chicken broth and milk, stirring constantly to avoid lumps. Cook until thickened, about 5 minutes.
- Stir in chicken, peas, corn, and any additional vegetables until combined.
- Fit one pie crust into a 9-inch pie pan. Pour filling inside. Cover with second crust, seal edges, and cut slits for steam.
- Bake for 30–35 minutes until golden brown. Let rest 10 minutes before serving.