Homemade Chicken Potpie Recipe

Chicken potpie is the ultimate comfort food that wraps you in a warm hug from the inside out! This classic homemade version features tender chunks of chicken, colorful vegetables, and a rich, creamy sauce all tucked inside a buttery, flaky pie crust. It’s the kind of meal that brings everyone to the table with smiles on their faces.

Love More Chicken Pot Pie Recipes? Try My Red Lobster Biscuit Chicken Pot Pie or this One Pot Gnocchi Chicken Pot Pie next.

Why You’ll Love This Recipe

What makes this recipe absolutely irresistible is the homemade crust that gets perfectly golden and flaky, and the incredibly creamy filling that’s loaded with real chicken and vegetables. It’s nostalgic, it’s hearty, and honestly? It tastes like a warm hug on a chilly evening. Plus, once you get the hang of it, it’s actually pretty simple to throw together, especially on a lazy Sunday when you want something special without too much fuss.

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Ingredient List

For the Pie:

• 1 recipe homemade pie dough, chilled (makes 2 crusts – one for top, one for bottom)
• 1 pound boneless skinless chicken breasts
• Salt and pepper for seasoning

For the Filling:

• 1/3 cup butter
• 1/2 cup celery, sliced
• 1/3 cup onion, chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon celery seed
• 1/2 teaspoon garlic powder
• 1 teaspoon chicken bouillon paste (or 1 bouillon cube)
• 1 cup milk
• 1 3/4 cups reserved chicken cooking water
• 8 ounces frozen mixed vegetables (carrots, peas, green beans, and corn)

For Egg Wash:

• 1 egg
• 1 tablespoon milk

Substitution Notes:

• No homemade dough? While I strongly recommend homemade for this recipe, you can use store-bought refrigerated pie crusts in a pinch. Just watch them carefully as they tend to brown faster.
• Rotisserie chicken shortcut: Skip cooking the chicken and use 3 cups of shredded rotisserie chicken. Replace the reserved cooking water with chicken stock.
• Bouillon paste: If you don’t have paste, use 1 crumbled bouillon cube or 1 teaspoon of granulated bouillon.
• Vegetables: Feel free to use fresh vegetables or swap in your favorites like mushrooms or potatoes!

Why These Ingredients Work

Let me break down the magic happening in this potpie:

Homemade pie dough is the star of the show – it provides that buttery, flaky texture that store-bought just can’t match. When baked for the full 40-50 minutes, homemade crust holds up beautifully without getting soggy or overdone.

Chicken cooking water is pure liquid gold! It’s infused with chicken flavor and makes the sauce incredibly rich without needing tons of extra stock or bouillon.

Butter and flour create a classic roux that thickens our sauce to creamy perfection. This is what gives you that luscious, gravy-like consistency that coats every bite.

Celery seed and bouillon paste pack a serious flavor punch. The celery seed adds an aromatic depth that complements the fresh celery, while the bouillon paste intensifies that savory, chicken-y goodness.

Frozen mixed vegetables are a total game-changer for convenience. They’re already cut to perfect bite-size pieces and don’t require any prep work. Plus, they hold their texture beautifully in the creamy sauce.

Egg wash gives the top crust that gorgeous, professional-looking golden-brown shine that makes your potpie absolutely stunning when you pull it from the oven.

Essential Tools and Equipment

Here’s what you’ll need to make this recipe a breeze:

• Large saucepan with lid (for cooking chicken and making filling)
• 9-inch pie pan
• Rolling pin
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Whisk or wooden spoon
• Small bowl (for egg wash)
• Pastry brush
• Aluminum foil (for covering if needed)
• Measuring cup (for reserving chicken water)

How To Make Chicken Potpie

Step 1: Cook the Chicken

Season your chicken breasts generously with salt and pepper. Add them to a large saucepan and cover completely with water. Bring to a simmer over medium heat and cook until just barely cooked through (about 15-20 minutes depending on thickness). Remove the chicken to a plate and let it cool for a few minutes before chopping into bite-size pieces. Important: Pour about 1 3/4 cups of that cooking water into a measuring cup and set aside – don’t skip this step! That flavorful liquid is the secret to an amazing sauce.

Step 2: Make the Filling Base

Using the same saucepan (no need to wash it – we want all that flavor!), add the butter, onions, and celery. Cook over medium heat for about 3-4 minutes, stirring occasionally, until the vegetables are soft and translucent. Your kitchen will start smelling absolutely incredible right about now!

Step 3: Create the Sauce

Here comes the magic! Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Let it cook for about a minute to get rid of that raw flour taste. Now slowly pour in the reserved chicken water and milk, whisking constantly to avoid lumps. Keep stirring and let it simmer over medium-low heat until the sauce thickens beautifully – this usually takes about 5-7 minutes. You want it thick enough to coat the back of a spoon.

Step 4: Add Chicken and Vegetables

Stir in your chopped cooked chicken and frozen vegetables. Mix everything together until well combined, then remove from heat and let it cool slightly while you work on the crust. Letting it cool a bit prevents the bottom crust from getting soggy!

Step 5: Preheat Your Oven

Crank that oven to 425°F. We need it nice and hot to get that crust golden and crispy!

Step 6: Roll Out the Bottom Crust

Take one disc of your chilled pie dough and place it on a lightly floured counter. Using a rolling pin, roll it out into a large circle about 12 inches in diameter. Don’t stress about making it perfect – rustic is beautiful! Carefully transfer it to your 9-inch pie pan, letting the edges hang over the sides.

Step 7: Assemble Your Potpie

Pour the cooled chicken filling into the bottom crust – it should be nice and full! Roll out your second pie dough disc the same way you did the first, and drape it over the top of the filling. Press the edges of both crusts together to seal, then trim off any excess dough. Crimp the edges if you’re feeling fancy (I love doing a fork crimp – so easy and so pretty!). Use a sharp knife to cut 3-4 small slits in the top crust to let steam escape during baking.

Step 8: Apply the Egg Wash

Whisk together the egg and 1 tablespoon of milk in a small bowl. Using a pastry brush, paint a very thin layer over the entire top crust. This is what gives you that beautiful, glossy, golden finish!

Step 9: Bake to Golden Perfection

Slide your potpie into the preheated oven and bake for 40-50 minutes. You’re looking for a gorgeous golden-brown top crust and filling that’s bubbling up through those steam vents. If you notice the crust browning too quickly (usually after about 30 minutes), just loosely cover it with a piece of aluminum foil to protect it while the filling finishes cooking.

Step 10: Rest and Serve

I know it’s torture, but let your potpie cool for at least 15-20 minutes before slicing into it. This resting time allows the filling to set up properly, so you get beautiful, clean slices instead of soupy filling running all over the place.

You Must Know

The dough MUST be chilled: If your pie dough isn’t properly chilled before rolling, it’ll be sticky, difficult to work with, and won’t bake up as flaky. Make sure it’s been in the fridge for at least 1 hour, or up to 3 days.

Don’t forget to reserve that cooking water: I cannot stress this enough! That chicken-infused water is what makes the sauce so incredibly flavorful. If you accidentally dump it out, you can substitute with chicken stock, but the flavor won’t be quite as rich.

Cool the filling before assembling: A hot filling poured into a cold crust can cause the bottom to get soggy. Let it cool for at least 10-15 minutes while you roll out your dough.

Personal Secret: I always add an extra tablespoon of butter to my filling right before pouring it into the crust. It makes the sauce just a touch richer and more luxurious – your secret weapon for the BEST potpie!

Pro Tips & Cooking Hacks

Prevent a soggy bottom: Brush the bottom crust with a thin layer of beaten egg white before adding the filling. This creates a moisture barrier that keeps things crispy!

Make your crust scraps work: Don’t toss those dough trimmings! Cut them into shapes with cookie cutters and place them on top of the potpie before adding the egg wash for a decorative touch.

The foil tent trick: If your crust is browning unevenly, create a foil “tent” by loosely draping foil over just the areas that are getting too dark.

Test for doneness: Insert a knife through one of the steam vents – if it comes out hot to the touch and the filling is bubbling, your potpie is done!

Common mistake to avoid: Don’t rush the roux! When you add the flour to the butter and vegetables, let it cook for a full minute before adding liquids. This cooks out the raw flour taste and helps prevent lumps.

Flavor Variations & Suggestions

Herby Potpie: Add 1 teaspoon of dried thyme and 1/2 teaspoon of dried sage to the filling for an herbaceous twist.

Creamy Mushroom Chicken Potpie: Sauté 8 ounces of sliced mushrooms with the onions and celery for an earthy, umami-packed version.

Cheesy Chicken Potpie: Stir in 1 cup of shredded cheddar cheese to the filling just before assembling. SO GOOD.

Turkey Potpie: Use leftover Thanksgiving turkey instead of chicken – perfect for the day after the holiday!

Spicy Kick: Add 1/2 teaspoon of cayenne pepper or a few dashes of hot sauce to the filling if you like a little heat.

Individual Potpies: Instead of one large pie, divide the filling among 6 ramekins and top each with a circle of pie dough for cute personal servings!

Make-Ahead Options

This is such a great make-ahead meal, which is perfect for busy weeknights or entertaining!

Prepare and Refrigerate: You can assemble the entire potpie (don’t add egg wash yet), cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, brush with egg wash and add an extra 5-10 minutes to the baking time since it’s starting cold.

Freeze Unbaked: Assemble the potpie completely in a freezer-safe pie pan, wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. To bake, unwrap and bake from frozen at 425°F for 60-75 minutes (cover with foil if browning too quickly).

Freeze the Filling: Make the filling ahead and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, then assemble and bake as directed.

Prep the Components: Make your pie dough up to 3 days ahead and keep chilled. Cook and chop the chicken a day ahead. Store in the fridge until you’re ready to make the filling.

Recipe Notes & Baker’s Tips

Homemade vs. Store-Bought Crust: I really do recommend making your own pie dough for this recipe. Store-bought crusts are thinner and tend to overcook or burn during the long baking time required for potpie. However, if you’re short on time, look for the refrigerated pie crusts (not the frozen ones in the tin) and watch them closely.

Thickness Matters: When rolling out your dough, aim for about 1/8-inch thickness. Too thin and it’ll tear or burn; too thick and it won’t cook through properly.

Why the High Temperature? We bake at 425°F to ensure the crust gets golden and crispy while the filling heats through completely. Lower temperatures can result in a pale, undercooked crust.

Filling Consistency: Your filling should be thick like gravy – not soupy, but not paste-like either. If it seems too thin, let it simmer a bit longer. If it’s too thick, add a splash more milk.

Serving Suggestions

This potpie is honestly a complete meal all on its own, but here are some delicious pairings:

Fresh Green Salad: A simple mixed green salad with a light vinaigrette cuts through the richness beautifully.

Roasted Vegetables: Serve alongside roasted Brussels sprouts, green beans, or asparagus for extra veggies.

Cranberry Sauce: A spoonful of cranberry sauce on the side adds a sweet-tart contrast that’s absolutely delightful!

Biscuits or Dinner Rolls: Because you can never have too much carbs with your comfort food, right?

When to Serve: This is perfect for Sunday dinners, weeknight family meals, potlucks, or even holiday gatherings. It’s cozy, impressive, and always a crowd-pleaser!

Garnish Ideas: Sprinkle with fresh chopped parsley or thyme right before serving for a pop of color and fresh flavor.

How to Store Your Chicken Potpie

Room Temperature: Don’t leave potpie at room temperature for more than 2 hours.

Refrigerator: Cover cooled potpie tightly with aluminum foil or plastic wrap and store in the fridge for up to 3-4 days.

Freezer: Wrap individual slices (or the whole pie) tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.

Reheating from Fridge: Cover with foil and bake at 350°F for 20-25 minutes until heated through. Remove foil for the last 5 minutes to crisp up the crust.

Reheating from Frozen: Bake at 350°F for 45-60 minutes, covered with foil, until hot in the center.

Microwave Option: Individual slices can be microwaved for 2-3 minutes, though the crust won’t be as crispy.

Allergy Information

Common Allergens:

• Contains: Wheat (flour and pie crust), Dairy (butter and milk), Eggs (egg wash)
• May contain: Soy (if using certain bouillon brands)

Substitution Suggestions:

Gluten-Free: Use a gluten-free pie crust recipe and substitute the all-purpose flour in the filling with a gluten-free flour blend or cornstarch (use 3 tablespoons cornstarch instead of 1/3 cup flour).

Dairy-Free: Replace butter with dairy-free butter or margarine, and use unsweetened non-dairy milk (oat milk or soy milk work great for creaminess).

Egg-Free: Skip the egg wash or brush the top crust with a bit of milk or non-dairy milk instead. The crust won’t be quite as shiny but will still taste delicious.

Questions I Get Asked A Lot

Can I use store-bought pie crust for this recipe?

You can, but I really don’t recommend it for this particular recipe. Store-bought crusts are much thinner and tend to overcook or burn during the 40-50 minute baking time. If you must use them, watch your potpie carefully and be ready to tent it with foil early. Homemade crust is sturdier and holds up beautifully to the long bake time!

My filling is too runny – what did I do wrong?

This usually happens when the roux (butter and flour mixture) wasn’t cooked long enough or the filling didn’t simmer enough to thicken. Make sure you’re whisking constantly and letting it bubble and thicken for a full 5-7 minutes. It should coat the back of a spoon. Next time, you can also add an extra tablespoon of flour if you prefer a thicker filling.

Do I have to let it rest before serving?

YES! I know it’s so tempting to dig right in, but trust me – those 15-20 minutes are crucial. If you cut into it too soon, the filling will be really soupy and run all over the plate. The resting time lets everything set up so you get those beautiful, neat slices with the perfect creamy consistency.

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely LOVE to hear how your chicken potpie turned out! Did you try any of the variations?