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A whole golden-brown chicken pot pie with a decorative leaf-patterned crust sitting on a plate on a wooden table, showcasing easy homemade chicken pot pie.

Best Easy Homemade Chicken Pot Pie

Flaky golden crust on top and bottom, thick creamy filling, tender rotisserie chicken the blind bake method and roux-based filling fix every common chicken pot pie problem. Ready in 1 hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time & Blind Bake 20 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Fall, Main Course
Cuisine: American
Calories: 487
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 package Refrigerated Pie Crusts 2 crusts Pillsbury recommended
  • 1 large Egg beaten, for egg wash
Filling
  • 3 cups Rotisserie Chicken shredded or diced about 1 small bird
  • 4 tbsp Butter
  • 1 medium Yellow Onion diced
  • 2 stalks Celery sliced
  • 2 cloves Garlic minced
  • 4 tbsp All-Purpose Flour for roux
  • 1.5 cups Chicken Broth low-sodium
  • ½ cup Heavy Cream do not substitute milk changes consistency
  • 1.5 cups Frozen Peas and Carrots thawed
  • ½ cup Frozen Corn optional
  • 1 tsp Fresh Thyme or ½ tsp dried
  • ½ tsp Poultry Seasoning the secret that makes it taste like pot pie
  • 1 tsp Salt
  • ½ tsp Black Pepper

Equipment

  • 1 9-inch Deep Dish Pie Plate deep dish fits all the filling
  • 1 Large Skillet or Saucepan for making the filling
  • 1 Pastry Brush for egg wash on top crust
  • - Pie Weights or Dried Beans for blind baking
  • - Parchment Paper for blind baking
  • 1 Instant Read Thermometer optional verify chicken temp

Method
 

Blind Bake Bottom Crust
  1. Blind Bake Preheat oven to 425°F. Position rack on lowest third. Press one crust into deep dish pie plate. Prick bottom and sides with fork 10 to 12 times. Line with parchment and fill with pie weights. Bake 10 minutes on lowest rack. Remove parchment and weights crust should look dry and just setting. This step prevents soggy bottom crust.
    A pie crust lined with parchment paper and filled with ceramic pie weights in a deep-dish plate on a wooden countertop, blind baking for easy homemade chicken pot pie.
Make Filling
  1. Cook Aromatics Melt butter in large skillet over medium heat. Add onion and celery. Cook 4 to 5 minutes until soft. Add garlic and stir 45 seconds.
    A stainless steel skillet with diced onions and celery sizzling in melted butter on a stovetop, cooking aromatics for easy homemade chicken pot pie.
  2. Make Roux Add flour and stir constantly for 1 to 2 minutes until paste forms. Cook the full 2 minutes to remove raw flour taste.
    A wooden spoon stirring a smooth golden roux thickening in a stainless steel skillet on a stovetop, making a roux for easy homemade chicken pot pie.
  3. Add Liquid Pour in broth gradually while stirring ½ cup at a time to prevent lumps. Add heavy cream. Stir continuously until filling thickens and bubbles 3 to 4 minutes. Should coat a spoon thickly.
    Broth and heavy cream being poured simultaneously into a skillet with roux on a stovetop, adding liquid for easy homemade chicken pot pie.
  4. Add Chicken and Vegetables Remove from heat. Stir in rotisserie chicken, peas and carrots, corn, thyme, poultry seasoning, salt, and pepper. Taste and adjust seasoning filling should be well-seasoned.
    A wooden spoon stirring shredded chicken, peas, carrots, corn, and herbs into a creamy sauce in a skillet, mixing ingredients for easy homemade chicken pot pie.
Assemble and Bake
  1. Fill and Top Pour filling into blind-baked bottom crust. Top with second crust, trim to ½ inch beyond rim, fold and crimp edges. Cut 4 to 5 vents in top. Brush with egg wash.
    An assembled chicken pot pie with a decorative leaf top crust and crimped edges on a wooden table, preparing an easy homemade chicken pot pie.
  2. Bake Bake at 425°F on lowest rack for 30 to 35 minutes until top is deep golden and filling bubbles through vents. Cover rim with foil at 20 minutes if edges brown too fast.
    A golden-brown chicken pot pie baking on the lowest rack of an oven with the filling bubbling through the vents, baking an easy homemade chicken pot pie.
  3. Rest Rest 10 minutes before cutting. Filling sets during this time cutting earlier always produces runny result regardless of filling quality.
    A freshly baked chicken pot pie on a wooden table with one slice cut and served on a plate, resting before serving an easy homemade chicken pot pie.

Notes

Soggy bottom crust?
Always blind bake the bottom crust for 10 minutes AND bake on the lowest oven rack. Both steps together are what produce a crispy bottom.
Filling too thin?
Simmer 2 to 3 more minutes uncovered. Do not add more flour adds a pasty taste. Ensure heavy cream is used milk or half-and-half produce thinner results.
Make ahead?
Assemble through Step 6 without egg wash. Cover and refrigerate overnight. Add egg wash and vents when ready to bake. Add 5 minutes to bake time for cold filling.
Freeze before baking?
Assemble without egg wash. Wrap tightly and freeze up to 3 months. Bake from frozen at 400°F for 55 to 65 minutes add egg wash before baking. Best method for freezing.
Individual pot pies?
Use 6-oz ramekins. No blind bake needed smaller pies get more bottom heat. Bake at 425°F for 20 to 25 minutes.