Homemade Chicken Pot Pie
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This old-fashioned chicken pot pie recipe has been in my family for generations, and it’s the dish I turn to whenever I need something that genuinely feels like home. The homemade crust with a hint of celery seed gives it that rustic, savory depth you just can’t get from a store-bought version, and the filling is hearty enough to satisfy even the hungriest table. If you’re looking for a from-scratch comfort food dinner that’s worth every step, this is the one.
From air fryer stuffed chicken breast and simple chicken salad to something saucy like marry me chicken, there’s never a shortage of easy chicken dinners to keep the family happy. But whenever I miss my childhood, this classic chicken pot pie is the one I come back to every time.
Why My Recipe Works
- Ready in about an hour
- Simple ingredients
- One dish meal: Meat veggies, and pastry all in one, so you don’t need much else on the table.
- Customizable: Use leftover chicken or swap in your favorite veggies.
- Freezer-friendly
How to Make Homemade Chicken Pot Pie
25 minutes of simple prep, then leave the rest to your oven. Just make a simple filling, add it to the pie crust, and bake until golden.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredient Notes
For the filling:
- All-purpose flour: Thickens the sauce so it holds the ingredients together.
- Chicken broth: The flavorful base of the filling.
- Milk: Blends with the broth for a smooth, creamy texture.
- Cooked chicken: Rotisserie or leftovers work great here, making prep quick and easy.
For the pie crust:
- Lard: Lard gives a richer, slightly savory flavor and makes a beautifully flaky crust. It’s a traditional choice for many old-fashioned pies, especially savory ones like pot pie. Lard tends to produce a more tender, melt-in-your-mouth result than shortening.
- Ice water: Brings the dough together without melting the fat.
Step-By-Step Instructions
Making homemade chicken pot pie might sound like a big project, but it’s easier than you think once you break it down. With just a few simple steps, you’ll have a cozy, from-scratch dinner that the whole family can enjoy.
- Cook the filling on the stove.
- Make the crust while the filling cools down.
- Press part of the crust into your pan.
- Fill and cover with the remaining portion of dough.
- Cut someslits so the steam can escape.
- Bake until golden.
Substitutions
- Onion: Shallots, green onions, or even a sprinkle of onion powder make good stand-ins.
- Chicken broth: Vegetable broth or diluted bouillon cubes can easily take its place
- Frozen peas and carrots: A frozen veggie mix (peas, carrots, corn, green beans) or lightly blanched fresh vegetables work great too.
- Lard: In a pinch, use a shortening like Crisco.
Expert Tips
- Brush with egg wash: For a shinier golden crust, brush the top with a lightly beaten egg before baking.
- Use leaf lard: If you’re using leaf lard (the highest grade, with a neutral taste), even better. Some store-bought lard is hydrogenated and can have a porky flavor which is still usable, but better suited for savory pies like this than for sweet ones. Make sure your lard is cold when you cut it into the flour, just like you would with shortening or butter.
- Protect the crust edges: If they’re browning too quickly, cover with foil to keep them from burning.
How to Store This Recipe
Store leftover chicken pot pie in the fridge, covered with foil in the pie pan or in an airtight container, for up to 3 days. This keeps the crust from drying out and the filling fresh. For longer storage, freeze the fully baked, cooled pie wrapped tightly in foil for up to 2 months.
To reheat, warm slices in a 350 F oven until hot, or bake straight from frozen at 375 F for 30 to 40 minutes, covered with foil. Remove the foil near the end so the crust crisps up nicely.
How to Serve Homemade Chicken Pot Pie
The best way to serve chicken pot pie is fresh out of the oven, once it’s had about 10 minutes to rest. Use a sharp knife to cut through the golden crust, then a wide spatula to lift out generous wedges.
Keep it simple and comforting with a fresh salad like Italian salad, or your favorite roasted vegetables. On chilly nights, pair it with a warm side like creamy mashed potatoes or a creamy soup.
For drinks, a glass of apple cider or a light white wine like Chardonnay complements the savory filling beautifully. If you also want pie for dessert, angel pie is a great choice!
More Easy Chicken Recipes To Try
- Cheesy chicken and asparagus bake
- Apricot chicken
- Honey mustard chicken
- Sheet pan chicken fajitas
- Herb-crusted chicken
Grandma’s Homemade Chicken Pot Pie Recipe
Video
Ingredients
For the Filling:
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ⅓ cup onion chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1¾ cups chicken broth
- ⅔ cup milk
- 2 cups chicken cooked, chopped
- 1 package (10 ounces) frozen peas and carrots
For the Pie Crust:
- 2 cups all-purpose flour
- 2 teaspoons celery seeds
- 1 teaspoon salt
- ⅔ cup plus 2 tablespoons lard or shortening like Crisco
- 4 to 5 tablespoons ice water
Instructions
Prepare the filling:
- In a medium saucepan over medium heat, melt the butter. Add the flour, onion, salt, and pepper, stirring constantly until smooth and bubbly.
- Remove from heat and whisk in the chicken broth and milk.
- Return the pan to the heat and bring to a boil while stirring. Let boil for 1 minute, until thickened.
- Stir in the cooked chicken and frozen peas and carrots. Remove from heat.
Prepare the crust:
- In a medium bowl, mix the flour, celery seeds, and salt.
- Cut in the lard using a pastry blender or two forks until the mixture resembles coarse crumbs.
- Sprinkle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough holds together. The dough should almost clean the sides of the bowl. Form into a ball.
- Lightly flour your surface and divide the dough into a two-thirds ball for the bottom crust and a smaller one-third ball for the top.
Assemble:
- Roll out the larger portion and fit it into the bottom of a 9-inch pie pan.
- Pour the filling into the prepared crust.
- Roll out the remaining dough and lay it over the top.
- Seal and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
- Bake at 425 °F for 30 to 40 minutes, or until the crust is golden brown. Let cool slightly before serving.
