Homemade Chicken Pot Pie Recipe (Freezer-Friendly)

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Chicken Pot Pie is a sure-fire favorite at my house. Flaky, buttery crust surrounds chicken, vegetables, and a delectable homemade gravy for delicious comfort food.

pot pie with slices removed next to fork and red checked cloth

Years ago when I had my second baby I was surrounded by good cooks who spoiled me once the baby was born. This Chicken Pot Pie was one of those dishes that was dropped on our doorstep by a fellow mom-in-arms, ready to sneak a peek at our new bundle of joy.

It was the best chicken pot pie I’d ever had, so good that it prompted me to get over my fear of double pie crusts.

It was the first homemade chicken pot pie I’d ever had. And personally, I think this recipe is the gold standard by which all Chicken Pot Pies must be measured.

Homemade Chicken Pot Pie

A flaky buttery crust? Check.

Tender chunks of chicken? Check. (You can use turkey, too!)

Potatoes, carrots, and pease? Check.

A luscious, herb gravy? Check.

All the good things are included in this delicious pie.

pot pie next to plate of green beans

Homemade Chicken Pot Pie made easy

At first glance this recipe may seem a little time intensive; the whole double pie crust, gravy, cooked vegetables and meat thing can seem tedious.

Luck for us, there are plenty of ways to make it super duper easy so that you can enjoy this homemade Chicken Pot Pie often:

  • make many at once and freeze them = reduced time investment/pie
  • roast a chicken or turkey one night and turn the leftover meat, gravy, and veggies into pie!
  • use a rotisserie chicken and frozen veggies if you don’t have time to cook them all fresh
  • use commercial pie crust for quick assembly

This homemade Chicken Pot Pie is so delicious, pleases everyone at the table, and freezes well so you can make several pies to enjoy weeks down the line. Trust me when I say you’ll want to make more than one.

This is the typical reaction when Chicken Pot Pie is on the menu at our house:

Chicken Pot Pie | Life as Mom

What sides go with chicken pot pie?

While a pot pie can be a complete meal as it contains a starch, protein, and vegetables, I’ve found that vegetable sides are ideal. Consider a green salad or steamed, sautéed, or roasted vegetables.

In the UK, a proper pie is often served with boiled vegetables, mashed potatoes, and gravy.

Can you freeze chicken pot pie?

This is a great make-ahead meal. Just like my apple pies, I often make several at once, wrap tightly unbaked, and freeze them.

How nice to pop a frozen HOMEMADE pot pie — no need to thaw! — into the oven on a night when I don’t want to cook, but crave good home cookin’!

Bake the pie from frozen, no need to thaw. Scroll down for complete details.

How do I thicken chicken pot pie?

You’ll want to use a very thick gravy when you assemble your pie. As the pie bakes, the gravy thins and the the veggies add a bit of liquid, too.

This recipe has been updated since its original publication to reflect a thicker gravy. 

If you’re using leftover or commercial gravy, you can thicken it up by simmering for a few minutes to cook off some of the extra liquid.

Can I use leftovers to make chicken pot pie?

Leftovers are a great short cut to making a pot pie. Anytime you roast a turkey, chicken, or beef or pork roast, save the leftover meat, veggies, and gravy. These can be combined together as a filling for your next pot pie.

ingredients for chicken pot pie

How do you make a Chicken Pot Pie?

Homemade Chicken Pot Pie can be intimidating. Remember, I was scared to make it the first time? This will be okay. Trust me.

The process is three-fold:

  1. Make the gravy.
  2. Prepare the filling.
  3. Assemble the pie.

At any part in the process, you can take some shortcuts like using commercial gravy, a rotisserie chicken and frozen mixed vegetables, or a refrigerated pie crust.

If you’re most concerned about how to assemble this darn thing, go ahead and use grocery store shortcuts the first time. Next time, make another component from scratch, and so on. 

Pretty soon, you’ll be a pro at pot pies!

step-by-step photos for making gravy

Make the gravy.

You need some gravy. It’s not a pie without gravy. This can be commercial gravy or homemade. Homemade is best.

  1. Melt the butter in a small saucepan. Add the onions and saute until tender and starting to go clear.
  2. Whisk in the flour and allow this to bubble. It should have a light toasty smell.
  3. Whisk in the chicken stock and milk. Simmer until thickened.
  4. Stir in the seasonings. Taste and adjust the seasonings according to your preferences.

step by step photos of making the filling

Prepare the filling.

The filling of a pot pie is typically cooked and cubed meat and vegetables, such a potatoes, carrots, and peas. You can also use green beans, corn, or other favorite vegetables.

Feel free to substitute a frozen vegetable mix if you like.

Combine the vegetables and the gravy in a large mixing bowl and the spoon it into a prepared pie crust.

Tip: I like to assemble and bake the pie on a small rimmed baking dish. That way, if the filling overflows, it does so on the baking dish and not on the bottom of my oven.

step by step photos of assembling the pie

Assemble your pot pie.

  • Once you have your filling in the pie crust, top it with the second crust.
  • Fold the edges under the bottom crust and pinch to seal.
  • Flute the edges if you like or you can simply press them together with a fork.
  • Cut a slit in the top of the pie to allow steam to escape.
  • Bake according to recipe directions.

plate of chicken pot pie and green beans on set table

Homemade Chicken Pot Pie is so much better than the store bought kind! Here are some strategies to help make it more economical.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. Chicken is your big ticket items here. Stock up when you see a good sale.
  • Shop at Costco. When I did my big grocery store showdown, I learned that Costco has the best price for a lot of the things I buy, plus they sell all the ingredients needed for this recipe. I love their rotisserie chickens and their cheapest-price-in-town for butter.

baked chicken pot pie on red checked cloth with serving fork

What tools do you need to make Chicken Pot Pie?

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

close up shot of cut slice of pot pie

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
5 from 2 votes
pot pie next to plate of green beans
Easy Chicken Pot Pie Recipe
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

Chicken Pot Pie is a sure-fire favorite! Flaky, buttery crust surrounds chicken, vegetables, and a delectable homemade gravy for delicious comfort food.

Course: Main Course
Cuisine: American, English
Keyword: chicken pot pie, double crust pot pie, pot pie, proper pie, turkey pot pie
Servings: 8
Calories: 338 kcal
Author: Jessica Fisher
  • 2 cups cooked chopped chicken breast
  • 1/2 cup frozen peas
  • 1/2 cup cooked diced carrots
  • 1/2 cup cooked diced potatoes
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme
  • double pie crust
  1. Combine chicken breast, peas, carrots, and potatoes in a bowl; set aside.
  2. In medium saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth and milk. Bring to a boil. Reduce heat and simmer until thickened. Stir in seasonings. Pour over chicken-vegetable mixture and stir to combine. Cool completely if preparing for freezer. Otherwise proceed with recipe.
  3. Line pie plate with bottom crust. Pour in filling. Position top crust, crimp edges, and cut a slash in the top. Bake at 375° for one hour or until crust is brown and filling bubbles.
Recipe Notes

If you want to make this ahead and freeze. Simply wrap with foil before baking, label, and freeze. To serve: Vent top and brush with milk. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, about one hour more.

Mixed, frozen vegetables may be substituted for the peas, carrots, and potatoes. This is also delicious made with cooked turkey.

Nutrition Facts
Easy Chicken Pot Pie Recipe
Amount Per Serving
Calories 338 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 47mg16%
Sodium 898mg39%
Potassium 223mg6%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 1g1%
Protein 12g24%
Vitamin A 259IU5%
Vitamin C 16mg19%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in September 2009. It has been updated for clarity.

Easy Chicken Pot Pie | Good Cheap Eats

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. The Happy Housewife says

    Love your leaf cut outs on the pie! Chicken pot pie is a favorite at our house, can't wait for cooler temps so I can make it again.

  2. Cara says

    Your pot pie looks gorgeous! Love those leaves! I've never actually baked pot pie before, so I may have to give this a try sometime soon.

  3. Lisa@BlessedwithGrace says

    Thanks for hosting this fall recipe swap event. The chicken pot pie looks great and I LOVE the expression on your little one's face.

  4. Kara says

    Yum! Now I'm hungry! Chicken pot pie is one of my very favorite meals. Thanks for hosting this fun carnival…it's been a blast!

  5. cristina thornburg photography says

    This looks delicious. I'm inspired to make my own crust! 🙂

  6. Jamie says

    Your chicken pot pie looks divine!!!! Love the pictures too!

  7. Monica says

    We love chicken pot pie, too! And it's almost time to start adding it into our menus!

  8. Audra says

    I will be making this recipe this fall! Thanks for postin!

  9. The Real Me! says

    I love homemade chicken pot pie but yours looks so much better than mine! LOL

  10. SnoWhite says

    Yum!! I love the maple cutouts on the top – what a fun fall addition.

    I had to laugh when I read about FishBoy…. I thought, gee, does FishMom add something else to her pot pie that FishBoy picks out…! Then, I read your recipe — 😉 Maybe one day he'll grow to appreciate it!

  11. Lucy Marie says

    Yum! I would love to come over for dinner. I love love love pot pie.

  12. Donna says

    OK, I am new to this Linky thing and I don't think I have it right. I have 2 recipes posted on my blog Mississippi Mama but I think instead of just going to todays post, it shows the whole blog. Any help you can give this "newbie dummy" would be greatly appreciated!

  13. Twila says

    Sorry, my first link didn't work, so I have mine on twice. If possible, maybe you can remove the first one!

  14. Shanna says

    One of our family's favorite recipes is Sausage-Bean Chowder, served with a pan of piping hot cornbread on the side. The chowder is easy: brown a pound of sausage in a Dutch oven, drain; add 2 cans of kidney beans [drained], 5 or 6 potatoes [peeled and diced], 2 cans petite diced tomatoes [with juice; by the way, I use my home-canned tomatoes for this], 1 medium onion [chopped], 1 c. water, 1 tsp thyme [important!], salt & pepper to taste if you like. Bring to a boil then cover and simmer on medium low heat until potatoes are fork tender (30-45 minutes). Or you can put the Dutch oven on top of the woodstove and leave it all afternoon to simmer until suppertime. Yum!

  15. Anonymous says

    Mmm, thanks for this totally homemade pot pie recipe. My husband's been begging for pot pie and the only recipe I know uses canned condensed soup. I'm going to give your recipe a try on Saturday (and make a double batch with one for the freezer). Thanks again!

    Jen @ http://jenpenm.com

  16. shelby1232 says

    Thanks for the yummy looking pot pie recipe. I love making home made pot pies, I add just a little fresh sqeezed lemon juice and a dash of lemon pepper to mine and its soooo yummy!!!!

  17. "Intentionally Katie" says

    Are the post-freezing instructions (with the 15 minutes at 450) straight out of the freezer? I've always defrosted my pot pies for fear of burning the crust if I bake it too long. This works – freezer to oven???

  18. FishMama says

    Yes, ma'am. Freezer to oven. Don't thaw. Easy peasy.

  19. Charlene says

    I love chicken pot pie, I am so glad to find this recipe, can't wait to try it!

  20. The Prudent Homemaker says

    So, do you put your glass pie pans right in the freezer? We just got a second freezer a couple of weeks ago and I'd love to do this. I usually only make one pot pie at a time. I've never had room for make-ahead meals in my freezer, but now that I do (well, until I start filling my freezer with turkeys, LOL) I'd like to do this.

  21. FishMama says

    I usually do it with metal/aluminum pans because those are the ones that fit in a ziploc bag. I guess I sometimes do it with pyrex and I've never had a problem, but I suppose there is a risk of cracking, isn't there?

  22. Sue D says

    I found a new crock pot recipe for spiced applesauce from Gooseberry Patch. You combine all the ingredients in a crock pot and cook on low for 8-10 hours (hi-3-4 hours). Then you smash and stir to get desired consistency. The ingredients are: 8 Golden Delicious apples, cored, peeled and cubed, 1/2 cup brown sugar, 1/2 water and 1 tsp pumpkin pie spice. This was about 10 cups of apples for me–from my trees (not Golden Delicious) and I only used 1/4 cup brown sugar–we don't like it too sweet.

  23. Cardamom's Pod says

    We LOVE pot pie – I've always made it with a bottom crust although it's hard to find recipes for that… Thanks for reminding me of this because my husband would love for these to be available in the freezer year-round! 🙂

  24. Pam says


  25. April says

    Oh my…this is the best thing I have ever made. Ever. Granted, I'm still fairly new to this whole homemaker thing, but wow…yummy AND actually really doable! Thanks!

  26. Mary says

    Thanks! I'm planning on making this for my family and a family who just had twins, today 🙂

  27. busy mom says

    On the chicken pot pie can you use can vegs. ?
    if so I may give this a try- Thanks

  28. FishMama says

    You can use whatever veg you like. This is the way our fam prefers. I usu only do carrots and potatoes now. They've been balking at peas or beans.

  29. Viki says

    I make pot pies in those little pot pie pans and freeze. Great for individual servings and just pop one or two in the toaster oven and bake til done. Also works for left over spaghetti and chili mac., that way everybody gets what they want for lunch.

  30. I’m from London, UK – and love your website. I will definitely be trying the Chicken Pot Pie, and thank you for links to other lovely recipes.
    Kind regards, Shirley I.

  31. linda m says

    Your chicken pot pie looks delicious. Do you have a recipe for the crust?

  32. Christina says

    I made this pot pie earlier in the week for supper. We are a family of 7 so I doubled it and made it in a 9×13 (with a lattice top so I didn’t have to double the crust.) My family LOVED it. My 14y/o son had 4ths. My husband – who doesn’t like pot pie – had seconds and asked for the leftovers. I have always loved pot pie and have missed making them through the years. Now I have a recipe that will make it in to our meal plan at least every other month. Using the freezer to have the gravy & chicken ready to go is going to make this wonderful dinner so easy. Thanks so much for sharing your wonderful recipes!

    • Jessica Fisher says

      So glad it worked for you so well! Wow!

      • Christina says

        Making this again tonight in soup form and serving it with a fresh wheat bread instead of baking it with a crust. My husband said he would like it better if it didn’t have crust. We’ll see how it goes over as soup. 🙂

        • Jessica Fisher says

          So, how did it go?

          • Christina says

            There were hardly any leftovers. They loved it. I will have to make it a regular on our menu plan.

  33. Melissa says

    Jessica, I wanted to write and say thanks so much for your recipe. My family thinks good things about me when they are eating it. I had to leave home to care for my sick mother. I put almost forty meals in the freezer (that is the first time I’ve ever done that). Five of those forty were these pot pies. They have loved every one of them. I have never made a pot pie before. I had no trouble with your recipe and I was so impressed by the look of the filling. I did cheat and buy the pie crust though. I’m not good at rolling anything. Thanks again!

    • Jessica Fisher says

      I love stories like this! Thank you for sharing.

  34. Sandi says

    I used to eat a ton of pre-packaged pot pies back in college, but haven’t had one in many years. I finally made this tonight with carrots, peas, and celery. I would have used potatoes, but was out. I’m *still* working on that freezer clean-out pantry challenge from months ago, so I pulled out the frozen stock, chicken, and a package of pie crusts from who knows how long ago. I increased the seasonings a bit from what you listed, and used a bunch of Herbs de Provence rather than just thyme due to family preference. Apparently I must not have thickened up the filling quite enough. It looked ok, but ended up being really soupy so it fell apart when I tried to serve it. 🙁 However, the taste was still delicious and it was requested I “try it again to get it right” so count it as a winner! It would probably make more sense to make personal size pies like how I used to buy them, though. It would just be easier to serve.

    • Jessica Fisher says

      I’d love to hear how individual pies go for you. I have always hesitated to mess with all the work required for that.

      • Sandi says

        I’d forgotten about my previous problem when I tried it again this week. However, I had a package of biscuits I’d been given so I thought I’d try it with a biscuit crust instead of in a pie crust. I’m glad I did, as it would have again been too soupy for a crust. I did not see Nami’s suggestion before that it could be because I’m in a terribly humid location although why it looks okay pre-bake and not after-bake I really don’t know. The flavor is still excellent although I used a few more (types and quantities of) spices than you listed. I just have to figure out how best to serve it. Maybe just in a bowl with a spoon! 🙂

        • So, the gravy isn’t getting thick enough? I would just reduce the amount of liquid that you’re using.

        • I made this for the first time tonight as well and it was really soupy and fell apart when I went to serve it. Still very tasty though! I did notice, however, that when it cooled down, it did seem to thicken back up, so I think next time I am going to let it sit for a few min. to see if it thickens up before serving. Also, I had one question – I wasn’t clear if I should brush with milk before baking when I didn’t freeze it first (this is only stated after taking it out of the freezer…)? I did because I figured it was probably the same instructions either way but my crust got really brown, almost burnt – should I have not? Or maybe just take it out sooner (it was under the hour specified in the recipe)? Thanks!

          • You were right to brush with milk either way. As for the gravy, I would suggest making sure it thickens really well prior to assembling the pie. Sometimes it takes a little longer on the stovetop to make a thick gravy.

  35. Nami says

    @Sandi: regarding the soupy filling…. Do you happen to live in a humid area? When we moved to sub-tropical coastal Texas I noticed my own pot pie recipe turning out too runny (though it looked fine prior to baking). I’ve since reduced the amt of broth (by a third) and increased the flour in my recipe and its helped. You might play with that!

  36. Kelly says

    Baby #1 is due to arrive any day now, so I’m trying to make ahead as many meals as I can. My husband loves pot pies, but I hate the yuck of the ones from the store. The sauce turned out perfect! I added celery and cheated with packaged crust. It looks beautiful, the tastes I had were great, and I love that it’s a hearty home-cooked meal ready to go for later.

  37. Erin says

    Thanks for sharing this pot pie recipe. I have made it twice with modifications to remove dairy due to food allergies in the family, and it still turns out great! Just substitute oil (I used part canola and part olive) for the butter, and use additional broth/stock instead of the milk. The gravy comes out a bit lighter-feeling, which is great for us because my husband won’t touch anything with a “creamy” sauce with a ten foot pole, and he’s not the one allergic to dairy!

    • Glad to hear you were able to tweak it for the fam. I’ve done the same kinds of modifications when we didn’t have something.

  38. Theresa Ellis says

    So good. sauce was good crust was good. will be making this again Thanks

  39. Lauren says

    Do these get frozen directly after you assemble them, or do you bake them first, then cool and freeze? I plan on making one for my sister-in-law who is in labor as I type. 🙂

    • If I’m going to freeze it, I cool the filling before assembling. Then I freeze it. Bake from frozen. Congrats on the new niece or nephew!

  40. Crystal says

    4 out of the 5 loved this, only because my oldest is a 12 year old picky vegetarian all of a sudden-ugh…mom struggles…
    Anyways my only regret is that we hadn’t tried it sooner. Thank you!

  41. Dee says

    From frozen, do you bake it with foil on or off? Looking forward to trying it!

  42. Natalie says

    Do you have to cook the chicken prior to the oven, or can you adjust the time/ temp so that I don’t have to pre-cook the chicken? Thanks, Natalie

  43. Sarah Jones says

    How do you pre-cook your veggies? I am not sure what would be the best or easiest method.

  44. Lori Dailey says

    Made this yesterday with leftovers from the Roast chicken and Jalapeno Popper potatoes, broth made from the Roast Chicken carcass, corn and beans instead of peas and carrots, since that’s what I had and a purchased refrigerated pie crust. The flavor was so delicious! My husband requested that I make it again, soon!

    • That sounds AMAZING! Good call on the popper potatoes, too. I may have to copy you with that. Did you still make the gravy? I’m thinking we could skip making the special potatoes and stir in sour cream into the gravy and saute some jalapenos and onions to stir in. Brilliant!

      • Lori Dailey says

        Yes, I did make the gravy, as well. It was just delicious as leftovers too!

  45. Shelly says

    My husband has ask for Chicken pie for a while. Tonight he gets his wish!! Thank you for sharing this recipe.

  46. Kathleen says

    I just made this with some leftover turkey. So delicious! I tried a different pie crust than my usual pate brisee that I make, it was a buttermilk pie crust and it complemented the filling very well.

  47. Annie says

    5 stars
    The mild thyme flavor in the homemade sauce is wonderful. I make this often. Thank you for a winner.

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