The Best Chicken Pot Pie

This Chicken Pot Pie recipe has been in my family for generations. It is a classic recipe for Homemade Chicken Pot Pie made with tender chicken, carrots, and potatoes in a from-scratch, creamy sauce that is adorned with a flaky homemade biscuit crust. This truly is the BEST Chicken Pot Pie!

Chicken Pot Pie is an all-in-one meal that can be served as a hearty, complete family meal. However, 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. 

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

Thie recipe for Chicken Pot Pie is straight from my childhood and my Papa’s kitchen and it is the BEST! 

Instead of a pre-made pie crust filled with canned cream of chicken soup and canned chicken, this recipe for Chicken Pot Pie is 100% from scratch and 100% delicious. It is made with fresh vegetables, tender chicken, and a creamy homemade sauce. Finished with a homemade biscuit lattice, that is light and flaky, this Chicken Pot has the absolute best flavor. 

Even though this recipe takes a bit of time to make, it is well worth the extra effort. I bet just like me, this will be the ONLY Chicken Pot Pie Recipe you will ever want again!

Ingredients for Chicken Pot Pie

• Cubed or Shredded Cooked chicken: You can use any leftover cooked chicken you like Roasted Chicken Breasts, Instant Pot 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. 
• Milk: Milk keeps this chicken pot pie sauce creamy and luscious. Any fat percentage of dairy works well. 
• Potatoes: My papa always added chunks of potatoes to his pot pie recipe. To cut down on prep time, I like to use leftover Instant Pot Baked Potatoes cut into chunks.  Alternatively, boil peeled, cubed russet potatoes until fork tender.
• Frozen Peas and Carrots: Feel free to omit peas and use just frozen carrots or vise versa.
• Flour: Flour is used to thicken the sauce. 
• Butter: Not only does the butter add richness to this pot pie, but it works together with the flour to form the roux that is needed to make this recipe. 
• Seasonings: While I typically love elevating poultry dishes with thyme, this recipe is kept simple with salt and pepper, and this is truly all it needs. 
• Biscuit Topping: I make an easy homemade biscuit topping, but you can take a shortcut and use refrigerated pie dough, puff pastry, or biscuit dough.

How to make Chicken Pot Pie

Step 1: Prepare the Chicken

• Dice up cooked chicken into 1-inch cubes. 

Step 2: Prepare the Biscuit Dough

• Combine flour, salt, and baking powder in a large mixing bowl.
• Add butter and milk and combine well. The dough will be fairly wet.
• Sprinkle with flour and pat into disk 1 inch thick.
• Place in the fridge while making the filling for the pot pie.

Step 3: Prepare the Sauce

• Melt butter in a large saucepan.
• Add in flour and cook for 1 minute.
• Slowly, whisk in chicken stock and milk and cook until thickened. This will take just a couple of minutes. 
• Turn off the heat and taste the sauce. Season with salt and pepper, as desired. 

If I am not using previously cooked potatoes, at this point, I dice up my potatoes, cover with cold salted water and bring to a boil. Boil for 10-15 minutes until potatoes are beginning to become tender, but not falling apart–they will cook more in the oven.

Step 4: Assemble Chicken Pot Pie

• Add chicken, potatoes, and frozen vegetables to the sauce and toss gently, until everything is evenly coated.
• Pour mixture in a 9×13 pan or 2-quart casserole dish.

Step 5: Top Chicken Pot Pie with Biscuit Topping

• Cut chilled biscuit dough into 1/2 inch 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 (or melted butter to keep this chicken pot pie egg-free.)
• 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.

Step 6: Bake Chicken Pot Pie

• Bake uncovered until filling is bubbly and crust is browned.

A Few Notes on Chicken Pot Pie

• This chicken pot pie will last for 3-4 days in the refrigerator after baking.
• You can assemble the chicken pot pie up to 3 days prior to baking, but wait to top with the biscuit topping for best results.
• A time-saving tip is to place chicken breasts, sliced carrots, and cubed potatoes in salted water and boil until chicken is tender. Drain and you are left wit parboiled chicken and carrots and potatoes.

More Comfort Food Classic Recipes

• 5 Ingredient Slow Cooker Pot Roast
• Homemade Beef Stroganoff
• Crock Pot Pork and Sauerkraut
• Easy Hash Brown Breakfast Casserole

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! 

Homemade Chicken Pot Pie

An old fashioned chicken pot pie recipe made with from scratch creamy sauce, tender potatoes are carrots, chicken and then topped with a homemade pastry crust. 

5 from 6 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 out2 cups flour plus more for rolling out
• 1/2 teaspoon salt1/2 teaspoon salt
• 1 teaspoon baking powder1 teaspoon baking powder
• 1/2 cup milk1/2 cup milk
• 2 tablespoons melted butter2 tablespoons melted butter

Chicken Pot Pie Filling

• 1/4 cup butter1/4 cup butter
• 1/4 cup flour1/4 cup flour
• 1 cup milk1 cup milk
• 1 1/2 cup chicken stock1 1/2 cup chicken stock
• 1 teaspoon salt1 teaspoon salt
• 1 teaspoon pepper1 teaspoon pepper
• 2 cups russet potatoes peeled, cubed, and boiled until nearly tender2 cups russet potatoes peeled, cubed, and boiled until nearly tender
• 2 1/2 cups cooked chicken diced into 1/2 inch cubes, or shredded2 1/2 cups cooked chicken diced into 1/2 inch cubes, or shredded
• 2 cups frozen peas and carrots mix or all carrots or peas2 cups frozen peas and carrots mix or all carrots or peas

For Brushing on Dough

• 1 egg1 egg
• 1 tablespoon each of sesame and poppy seeds optional1 tablespoon each of sesame and poppy seeds optional

Instructions

Pot Pie Crust

• Combine flour, salt, and baking powder. Add butter and milk and combine well. The dough will be fairly wet. Sprinkle with flour and pat into disk 1 inch thick and place in fridge while making the filling for the pot pie. 

Make the Chicken Pot Pie Filling

• Heat the butter over medium heat. 
• Add the flour and cook for 1 minute.
•  Add 1/2 cup milk and 1/2 cup chicken stock, whisking in well and bring to a boil, whisking the entire time. 
• Add remaining liquid and season with salt and pepper. Once the mixture comes to a boil again, turn to low and simmer for 5 minutes.
• Add the cooked chicken and vegetables to the sauce and stir gently to combine.

Assemble Chicken Pot Pie

• Pour the filling into a buttered 2 quart casserole dish. 
• Roll out the biscuit dough to 1/4 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 water and brush over dough. Sprinkle with seeds.

Bake the Chicken Pot Pie

• Bake at 350 for 30-40 minutes until dough is golden brown and filling is bubbling hot.

Equipment Needed

• 2 Quart Casserole Dish

Notes

• This chicken pot pie will last for 3-4 days in the refrigerator after baking.
• You can assemble the chicken pot pie up to 3 days prior to baking, but wait to top with the biscuit topping for best results.
• If you don't happen to have leftover chicken or potatoes, a time saving tip is to place raw chicken breasts and cubed potatoes in salted water and boil until chicken is cooked through and potatoes are tender. Drain liquid and use chicken and potatoes as recipe directs. 
• 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 lattice topping. 

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

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