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There’s nothing quite as comforting as a warm, golden-brown chicken pot pie fresh from the oven. With its flaky crust, creamy filling, and tender chunks of chicken, this dish has earned its place as one of the ultimate comfort foods.

Whether you’re making it for Sunday dinner, a cozy fall evening, or to use up leftover chicken, this easy recipe will show you exactly how to make the best chicken pot pie from scratch.

🥧 Why You’ll Love This Recipe

• Homemade flavor: No canned soups here — the creamy filling is made from scratch with simple ingredients.
• Customizable: Swap out the chicken for turkey or change up the veggies.
• Family-friendly: Everyone loves this classic dish — it’s comfort food at its finest.

🧂 Ingredients You’ll Need

For the filling:

• 2 cups cooked chicken, diced (rotisserie works great!)
• 1 cup green beans
• 1 cup of carrots, diced (frozen or fresh if you prefer)
• 1/2 cup corn (optional, but adds sweetness)
• 1 cup of diced russet potato (optional. I peeled mine)
• 1 medium yellow onion, diced
• 3 cloves of garlic, minced
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 tablespoon of Better Than Bouillon paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon of Italian seasoning
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 2 1/2 cups chicken broth
• 3/4 cup of half and half

For the crust:

• 1 double pie crust (store-bought or homemade)
• 1 egg, beaten (for brushing the top)

👩‍🍳 Step-by-Step Instructions

1. Make the Filling

In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is soft. Add in the flour, salt, pepper, and garliclic powder, onion powder, and Italian Seasoning. Stir constantly until the mixture forms a smooth paste — this will be your roux.

Gradually whisk in the chicken broth and half and half until smooth and thickened. Add in the bouillon. Once the sauce has thickened, stir in the chicken, green beans, carrots, potatoes, and corn. Remove from the heat and let it cool slightly.

2. Assemble the Pie

Preheat your oven to 425°F (220°C).
Line a 9-inch deep dish pie dish with one of the crusts, pressing it gently into the bottom and sides. Pour the creamy chicken filling into the crust and spread evenly. If you have some of the filling left over, freeze it for a later date to make another pie.

Top with the second crust, trimming and crimping the edges to seal. Cut a few small slits in the top to allow steam to escape. Brush with the beaten egg for that beautiful golden finish.

3. Bake to Perfection

Place the pie on a baking sheet to catch any spills, then bake for 30–35 minutes, or until the crust is golden brown and flaky.
Let it rest for at least 10 minutes before serving — the filling will thicken as it cools.

🌿 Tips for Success

• Short on time? Use rotisserie chicken and store-bought crust.
• Want a deeper flavor? Add sautéed onions and garlic to the roux before whisking in the broth.
• Make it ahead: Assemble the pie and refrigerate for up to 24 hours before baking.
• Freezer-friendly: You can freeze the unbaked pie for up to 3 months. Just bake straight from frozen, adding about 15–20 extra minutes.

🥄 Serving Suggestions

Serve your chicken pot pie with a simple green salad or these roasted honey butter Brussels Sprouts on the side. It’s hearty enough to be the star of the meal, but if you want something extra cozy, a warm biscuit or piece of cornbread pairs perfectly.

💛 Final Thoughts

Once you make chicken pot pie from scratch, you’ll never want to go back to store-bought. It’s creamy, flaky, and packed with that homemade goodness that brings everyone to the table. Perfect for any season, this classic dish will quickly become one of your family’s go-to recipes.

More Comfort Food Recipes You’ll Love:

• Homemade Chicken and Dumplings
• Creamy Southern White Beans
• Easy Shepherd’s Pie