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    Home » Real Food » Turkey and Chicken Recipes » Homemade Chicken Pot Pie

    Homemade Chicken Pot Pie

    By Kristen Chidsey | 58 Comments | Published January 8, 2021 | Updated February 28, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Homemade chicken pot pie is the definition of comfort food recipes! This recipe for Chicken Pot Pie from scratch is the absolute BEST--a generations old recipe that features a from scratch creamy sauce, loads of tender chicken and veggies and a homemade biscuit topping. This is a must make family recipe!

    This recipe for Homemade Chicken Pot Pie is the absolute BEST--a generations-old recipe that features a from-scratch creamy sauce, loads of tender chicken and veggies, and a homemade flaky biscuit topping. This is a must-make family recipe!

    Chicken Pot Pie in on white plate with lattice biscuit topping.

    While I love Cheesy Chicken and Rice and Amish Chicken, my all-time favorite chicken casserole is my Papa's Old Fashioned Chicken Pot Pie. 

    This Chicken Pot Pie recipe has been in my family for generations and it is simply the best! It is an old-fashioned recipe that is completely made from scratch. That means no canned soup or canned biscuits.

    And while it may take a bit more effort to prepare, the results, and most importantly the taste, are well worth the extra effort. 

    It is creamy and comforting and the pure flavors of the chicken, vegetables, and creamy sauce shine through. The contrast in textures is perfectly balanced from the tender potatoes to the flaky crust. 

    One bite and you will agree, this Homemade Chicken Pot Pie is the absolute best!

    Notes on Ingredients

    Ingredients for homemade chicken pot pie labeled on counter.
    • Chicken: You can use boneless, skinless chicken breast or chicken thighs OR any leftover cooked chicken you like roasted chicken breast, Instant Pot shredded chicken, or leftover rotisserie chicken. 
    • Chicken Stock: Either your favorite store-bought brand, homemade chicken stock, or Instant Pot chicken stock. I recommend using low sodium stock so you can control the sodium content yourself. And note that you can use chicken stock or chicken broth interchangeably.
    • Potatoes: Russet or Yukon Gold potatoes are best for this chicken pot pie recipe.
    • Carrots: Use frozen, cut carrots or fresh carrots that have been peeled, sliced, and parboiled until tender.
    • Peas: This recipe calls for frozen peas, but feel free to omit the peas or carrots if your family doe
    • Biscuit Topping: I make an easy homemade biscuit topping from flour, butter, and milk,  but you can take a shortcut and use refrigerated pie dough, puff pastry, or biscuit dough, if desired.

    How to make Chicken Pot Pie

    Because we are making this chicken pot pie using a homemade sauce and homemade biscuit topping, there are several steps. But I promise you that none of the steps are difficult! And again, the final taste makes the extra effort TOTALLY worth it!

    Step 1: Prepare the Biscuit Dough

    • In a large mixing bowl, combine flour, salt, and baking powder, mixing well to incorporate.
    • Add the butter and milk to the flour and mix until well combined, using a wooden spoon or spatula. Keep in mind that the dough will be fairly sticky and wet, but it still should hold its shape.
    • Turn the dough out onto a lightly floured surface and sprinkle the dough with additional flour. Using your hands, pat the dough into a 1-inch thick disk.
    • Wrap the dough in plastic wrap or parchment paper and refrigerate it while preparing the filling for the chicken pot pie.
    Biscuit dough on parchment paper.

    Step 2: Prepare Chicken and Vegetables

    To speed up this recipe for homemade chicken pot pie, you can use leftover cooked chicken, frozen carrots, and leftover boiled or baked potatoes. Alternatively, you can poach raw chicken and parboil potatoes and carrots immediately before assembling the chicken pot pie by following the instructions below.

    • Place the raw chicken breasts or thighs into a large stock pan and cover with cold, tap water and add a pinch of salt to the water.
    • Over high heat, bring the water to a boil and then reduce the heat to medium-low and simmer for 15 minutes, or until chicken is cooked through.  
    • Allow the chicken to cool slightly and then cube or shred into bite-sized pieces. 
    • Meanwhile, place cubed, peeled potatoes and peeled, sliced carrots into a large stock pan, season well with kosher salt, and cover with cold water
    • Bring the water to a boil over high heat and then reduce heat to medium-low and simmer for 10-15 minutes, or until the potatoes and carrots are tender. Drain the vegetables.

    Step 3: Prepare the Sauce

    Once the vegetables and chicken are prepared, it is time to make the sauce for the chicken pot pie. This part of the recipe will come together fairly quickly.

    • Over medium-high heat, melt the butter in a large saucepan. Feel free to use the same pan used for cooking the chicken and/or vegetables, just first wipe it out with a paper towel.
    • Add in flour and cook for 1 minute. This will allow the flour to toast and remove any taste of raw flour from the finished sauce.
    • Slowly whisk in the chicken stock and milk until well combined. Season with seasoned salt and pepper. Whisking continuously, cook over medium-high heat until the sauce is thickened and coats the back of a spoon. This will only take a couple of minutes. 
    • Turn off the heat.
    Stock pan with creamy from scratch cream sauce.

    Step 4: Assemble Chicken Pot Pie

    • Add cooked, diced chicken, potatoes, carrots, and frozen peas to the sauce, and toss gently, until everything is evenly coated.
    • Pour the mixture into a 9x13 pan or 2-quart casserole dish.
    Stock Pan with chicken pot pie filling.

    Step 5: Top with Biscuit Topping

    • To prepare the biscuit topping, remove the prepared dough (or store-bought dough) from the refrigerator and roll the dough out to ¼-inch thick on a lightly floured surface.
    • Cut the dough into ½-inch long strips.
    • Create a lattice top on the chicken pot, by crisscrossing the strips of pastry in rows and columns. 
    • Brush the dough with an egg wash.
    • If desired, sprinkle sesame seeds and/or poppy seeds on top of biscuit dough to add a bit of crunch and extra color to the dish.
    Pastry brush brushing egg over lattice crust.

    Step 6: Bake

    • Bake uncovered until filling is bubbly and crust is browned.
    Baked Chicken Pot Pie with lattice biscuit topping in glass dish

    Storage

    Leftover chicken pot pie can be stored for 3-4 days in the refrigerator in an airtight container. I don't recommend freezing the leftovers, as the sauce may separate.

    Make-Ahead Instructions

    If desired, you can prepare the components of this chicken pot pie up to 3 days prior to baking and serving.

    • Prepare the dough, chicken, carrots, potatoes, and sauce as the recipe directs.
    • Combine the the cooked carrots, potatoes, peas, and chicken into the sauce and store that mixture in an airtight container in the refrigerator for up to 3 days.
    • Wrap the biscuit dough well in plastic wrap and refrigerate for up to 3 days.
    • When ready to bake, remove the components from the refrigerator and preheat the oven to 350 degrees F.
    • While the oven is preheating, assemble the pot pie by pouring the chicken mixture into a casserole dish, and then roll out the biscuit topping and add to the pot pie mixture as directed. Brush with an egg mixture, sprinkle with sesame seeds and bake. Keep in mind you may need to increase the baking time by 10 minutes, as the filling will be cooler after refrigeration. 

    Recipe Tips and Modifications

    • Time-Saving Tip: To cut down on prep time use precooked, leftover chicken, frozen carrots, and leftover Instant Pot Baked Potatoes cut into chunks. Then you can skip the step of par-boiling the chicken and potatoes. 
    • Egg-Free Chicken Pot Pie: The only use of an egg in this recipe is for the egg wash on the lattice topping. Instead, brush with milk or melted butter to keep this chicken pot pie egg-free.
    • Gluten-Free Chicken Pot Pie: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
    • Serving Suggestion: Chicken Pot Pie is an all-in-one meal, but I do love pairing it at times with a Mandarin Orange Salad or a simple side salad dressed with Balsamic Dressing to pack in some extra vegetables into dinner. 

    More Comfort Food Classic Recipes

    • Slow Cooker Pot Roast
    • Homemade Beef Stroganoff
    • Crock Pot Pork and Sauerkraut
    • Instant Pot Beef Stew
    • Chopped Steaks with Mushroom Gravy

    From my Papa's kitchen to yours, I hope that you cherish this family recipe for Chicken Pot Pie as much as my family does! I would love for you to leave a comment below if you tried this recipe.  

    Chicken pot pie with lattice crust dishes out onto a white plate.

    Homemade Chicken Pot Pie

    An old-fashioned chicken pot pie recipe that is made with a from-scratch creamy sauce, tender vegetables, chicken, and a homemade pastry crust. 
    4.94 from 15 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 425kcal
    Author: Kristen Chidsey

    Ingredients

    Biscuit Dough

    • 2 cups flour plus more for rolling out
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • ½ cup milk any fat percentage
    • 2 tablespoons melted butter

    Chicken Pot Pie Filling

    • 1 pound boneless, skinless chicken breasts or thighs or 2 ½ cups diced cooked chicken
    • 2 cups russet potatoes peeled and cubed
    • 1 ½ teaspoons kosher salt divided
    • 1 ½ cups carrots peeled and sliced
    • ¼ cup butter
    • ¼ cup flour
    • 1 ½ cups chicken stock
    • 1 cup milk any fat percentage
    • 1 teaspoon seasoned salt or kosher salt
    • 1 teaspoon pepper
    • ½ cup frozen peas

    For Topping

    • 1 egg
    • 1 tablespoon sesame seeds optional
    • 1 tablespoon poppy seeds optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    For the Biscuit Topping

    • In a large mixing bowl, combine the flour, salt, and baking powder. Add in the butter and milk and mix until just combined. The dough will be fairly wet, but should still hold together. Turn the dough out onto a floured surface, sprinkle the dough with flour, and pat it into a disk 1-inch thick. Wrap in plastic wrap and chill in the refrigerator while making the filling for the pot pie. 

    Prepare Chicken Pot Pie Filling

    • If not using leftover cooked chicken, parboil the chicken by placing the raw chicken breasts or thighs into a large stock pan. Cover with cold, tap water and add ½ teaspoon kosher salt to the water. Over high heat, bring the water to a boil and then reduce the heat to medium-low and simmer for 15 minutes, or until chicken is cooked through. Allow the chicken to cool slightly and then cube or shred into bite-sized pieces.
    • While the chicken is simmering, place cubed potatoes and sliced raw carrots, along with 1 teaspoon kosher salt into a medium stock pan and cover with cold tap water. Bring the water to a boil and then reduce the heat to medium-low and simmer the potatoes and carrots until fork-tender, about 15 minutes. Once cooked, drain the vegetables and set them aside.
    • Once the potatoes, carrots, and chicken are cooked, prepare the sauce, by melting ¼ cup of butter over medium heat in a large stock pan. Once the butter is melted, whisk in the flour and cook for 1 minute, to allow the flour to toast.
    • Slowly add in ½ cup milk and ½ cup chicken stock, whisking well to incorporate. Bring the mixture to a boil, while whisking constantly.  
    • Once boiling, whisk in the remaining 1 cup of chicken stock and ½ cup of milk. Season with 1 teaspoon each of seasoned salt and pepper. Bring the mixture back up to a boil, whisking often. Once the mixture comes to a boil again, turn the heat to low and simmer for 5 minutes. Turn off the heat.
    • Stir in the cooked chicken, cooked potatoes, carrots, and frozen peas, and gently stir to combine.

    Assemble and Bake

    • Preheat the oven to 350 degrees F.
    • Pour the chicken and vegetable mixture into a buttered 2-quart or 9x13 casserole dish. 
    • Remove the biscuit dough from the refrigerator and place it on a floured surface. Roll out the biscuit dough to ¼-inch thick and cut into long strips. Place strips lengthwise across your dish and then width wise (a lattice pattern.)
    • Whisk the egg together with 1 tablespoon of water and brush over dough strips. Sprinkle with sesame seeds and poppy seeds, if using.
    • Bake at 350 degrees F for 30-40 minutes until dough is golden brown and filling is bubbling hot.

    Equipment Needed

    • 2 Quart Casserole Dish

    Notes

    Storing: This chicken pot pie will last for 3-4 days in the refrigerator in an airtight container. It does not freeze well, due to the potatoes and homemade sauce. 
    Pot Pie Crust: Feel free to use refrigerated pie crust or puff pastry in place of homemade biscuit topping. You can also use refrigerated biscuit dough, but it is a bit harder to roll out thinly and slice for the lattice topping. 
    Egg-Free: Instead of brushing the pastry with an egg wash, use milk or melted butter. 
    Using Frozen Carrots: Instead of parboiling raw carrots, use frozen sliced carrots and add to the filling when adding the frozen peas. 
    Prepping in Advance: You can prepare the components of the chicken pot pie up to 3 days prior to baking. Mix the cooked carrots, potatoes, peas, and chicken into the sauce and store them in an airtight container. Prepare the biscuit dough as directed and wrap well in plastic wrap and refrigerate for up to 3 days. While the oven is preheating, assemble the pot pie by pouring the chicken mixture into a casserole dish, and then roll out the biscuit topping and add to the pot pie mixture as directed. Brush with an egg mixture, sprinkle with sesame seeds and bake. Keep in mind you may need to increase the baking time by 10 minutes, as the filling will be cooler after refrigeration. 
     

    Nutrition

    Calories: 425kcal | Carbohydrates: 51g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 1429mg | Potassium: 476mg | Fiber: 2g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 2.9mg | Calcium: 121mg | Iron: 3.3mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2016 but has been updated in 2021 with new pictures and a video. 

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Katie

      January 13, 2021 at 4:47 pm

      5 stars
      Such a comfort food that I love!

      Reply
    2. Nellie Tracy

      January 13, 2021 at 3:40 pm

      5 stars
      This is a great chicken pot pie recipe! So delicious, my family LOVES it!

      Reply
    3. Pam Gray

      November 23, 2020 at 2:36 pm

      4 stars
      I found the crust to be super dry...I added more milk...is the recipe correct? Anyone else have this problem? Thnx!

      Reply
      • Kristen Chidsey

        November 23, 2020 at 6:35 pm

        Hmm, so sorry you experienced that Pam, this is more like a pie crust topping than a fluffy biscuit crust.

        Reply
        • Shani

          December 21, 2020 at 11:29 pm

          5 stars
          My daughter has been asking for Chicken Pot Pie for months. But didn’t get around to experimenting with making it until tonight. The recipe was a huge win at our house! I baked it in little tart shells instead of a casserole, and still put a little lattice of biscuit dough on top. It turned out super cute as well as delicious. This was my first attempt at chicken pie ever. Will definitely use this recipe again!

          Reply
      • MiMi

        February 02, 2021 at 1:40 am

        5 stars
        I had the same experience tonight. I added several more tablespoons of milk until the dough was not crumbly. Surprised me because the recipe said it might be wet! That being said, everything turned out well and it was very good. I only added fresh parsley but next time I might try fresh
        tarragon. Kristen, you are my go to for whenever I search for anything in the InstaPot. Appreciate your healthy spin also. I will make this one again.

        Reply
        • Kristen Chidsey

          February 02, 2021 at 6:51 am

          Thank you so much MiMi! I am so glad you have come to find my recipes easy and reliable. As for the dough, it could be the humidity in the air (or lack of humidity in the air) may affect the dough.

          Reply
    4. C.H

      November 28, 2019 at 2:39 pm

      I’ve made this Chicken Pot Pie recipe multiple times & have brought it to a handful of different events. Needless to say, it was memorable & delicious!

      Reply
      • Kristen Chidsey

        November 28, 2019 at 2:44 pm

        I am so glad you enjoy so much CH!

        Reply
      • Lacey

        February 18, 2020 at 6:27 pm

        My biscuit dough was really dry and crumbly. I followed the directions and had correct measurements. What did I do wrong?

        Reply
        • Kristen Chidsey

          February 19, 2020 at 7:56 am

          Hi Lacey, It may have been the humidity or that you packed the flour. If you need to add in a bit more milk, that is fine. Just do so by a teaspoon at a time.

          Reply
    5. Colleen

      November 23, 2019 at 12:02 pm

      Have you ever made this in individual dishes? I like to make-ahead things for my elderly* mom that she can easily pop in the oven or micro.

      *Don't tell her she's "elderly," she would be insulted. 😉

      Reply
    6. Shay

      January 21, 2019 at 8:59 pm

      5 stars
      Wonderful recipe! I added a bit of white wine while cooking. Fantastic!

      Reply
      • Kristen Chidsey

        January 22, 2019 at 6:50 am

        Thanks Shay! I love adding a bit of white wine myself for that extra flavor. 🙂

        Reply
    7. Helene

      January 06, 2019 at 1:12 pm

      This looks delicious. I was wondering if you’ve ever made it and frozen it for a later date?

      Reply
      • Kristen Chidsey

        January 06, 2019 at 1:45 pm

        Hi Helene! I have made this before to freeze. I actually find it is best to prepare as instructed (up through baking) in a freezer safe baking pan. Allow to cool completely and then freeze solid. When ready to reheat, Cover with foil and cook from frozen in 350 degree oven for 40-45 minutes, or until warmed through.

        Reply
    8. Laura Ann Gaskins

      December 10, 2018 at 12:55 pm

      5 stars
      It was amazing! I doubled it for my large family. I messed up on the biscuits because I put the dough in a kitchen aid mixer and it got too tough. But, that was my fault. They still loved the biscuits. But, I know I can do them better next time.

      Reply
      • Kristen Chidsey

        December 10, 2018 at 3:43 pm

        I am so happy your family loved this Laura Ann! And yes, biscuits should be made in food processor (with a few quick pulses) or by hand--but hey, live and learn and sounds like your family loved them anyways 🙂

        Reply
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