Homemade Chicken Pot Pie from Scratch
There’s something wonderful about a classic chicken pot pie: tender chicken, vibrant vegetables, and a creamy filling, all wrapped in a golden, flaky crust. There’s something even more wonderful when you make it from scratch using pantry staples and leftover chicken, free from crummy preservatives, budget-friendly, and made with love!
This version is easy enough for a weeknight, but special enough for guests. It’s one of our favorite family meals, and a great way to stretch ingredients with purpose.
Ingredients
For the Filling:
1 to 2 cups cooked chicken, shredded or chopped (rotisserie or leftovers work beautifully)
2 tablespoons butter
½ an onion, diced
2 cloves garlic, minced (or ~1 tablespoon)
2 tablespoons all-purpose flour
1 ½ cups milk (or a mix of milk and half-and-half)
¾ cup chicken broth
1 teaspoon dried thyme
Dash of paprika (optional)
Dash of Lawry’s Seasoned Salt (optional)
Salt and pepper, to taste
1 to 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
For the Crust:
2 refrigerated pie crusts (or your favorite homemade crust — I use this one!)
1 egg (optional, for egg wash)
Time & Servings
Prep Time: 20 minutes (or 1 hour 20 minutes with homemade crust chill time)
Cook Time: 35 to 45 minutes
Serves: 4 to 6 people
Instructions
1. Preheat & Prepare
Preheat your oven to 375°F. Lightly grease a 9-inch pie dish or deep-dish baking dish.
2. Sauté Onion & Garlic
In a large skillet over medium heat, melt the butter. Add diced onion and cook until translucent, about 4 to 5 minutes. Stir in the garlic and cook for another 30 seconds.
Pantry Tip: I keep frozen diced onions on hand, which is super convenient and cost effective! They release a little extra moisture but still work beautifully.
3. Make the Roux
Sprinkle the flour over the onion and garlic mixture and stir constantly for 1 to 2 minutes. Slowly whisk in the milk and chicken broth. Stir until smooth and gently thickened.
4. Season & Add Fillings
Stir in thyme, salt, pepper, and optional paprika or seasoned salt. Add in your cooked chicken and frozen vegetables. Simmer for 3 to 4 minutes until warmed through. Taste and adjust seasonings based on preference.
5. Assemble the Pie
Lay the first pie crust into your prepared dish. Pour in the filling. Top with the second crust, pressing edges to seal. Cut small slits in the top to vent.
Pro Tip: If using homemade pie crust, let the filling cool slightly before assembling. A fork makes a cute crimped edge and seals beautifully.
6. Optional: Egg Wash
Beat one egg and brush over the top crust for that perfect golden crispiness. It’s worth the extra step!
7. Bake & Rest
Bake for 35 to 45 minutes, or until the crust is golden and the filling is bubbling. Let rest 5 to 10 minutes before serving.
Pointers from the Pantry (Tips & Variations!)
No time for homemade crust? Use store-bought biscuit dough or puff pastry instead. You can either use two sheets of pastry dough, or pour your filling directly into the pan and top with one sheet or the biscuit dough.
Dairy-free? Use olive oil and plant-based milk. You can even swap the milk and broth ratios to make it more savory.
Double the filling: Freeze half and pull it out on a busy night; just thaw, add fresh crust, and bake.
Use what you have: Leftover chicken, turkey, or even canned chicken works in a pinch.
Feeding more? Serve with a side salad and fruit to stretch it even farther.
Why This Chicken Pot Pie Works
Pantry-friendly: Uses everyday ingredients you likely already have.
Budget-wise: Can be made for under $10 with Aldi or similar grocery pricing.
Comforting: It’s a cozy, warm meal that always satisfies, without fuss.
Flexible: Perfect for make-ahead, freezer meals, or leftover makeovers.
This homemade chicken pot pie recipe is a staple in our home, for good reason. It’s savory, filling, healthy, and delicious - and extremely budget friendly! A simple pot pie reminds me: home cooking doesn’t need to be fancy to be a blessing. And it’s always a blessing.
If you try it out, be sure to let me know what you think!
