This recipe for Homemade Chicken Pot Pie is a generations-old recipe that features a from-scratch creamy sauce, loads of tender chicken and veggies, and a homemade flaky biscuit topping. It is a must-make family recipe!
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
This recipe for chicken pot pie replaces canned biscuit dough with a flaky homemade biscuit topping and canned cream of chicken soup with homemade cream of chicken soup, to create the most delicious, wholesome chicken pot pie recipe.
- Chicken: I have provided instructions for starting this recipe with either raw boneless, skinless chicken breast or chicken thighs AND for using leftover cooked chicken. This is a great recipe to use leftover roasted chicken breast, Instant Pot shredded chicken, or 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, as they are creamy, starchy, and hold up well when baked in the creamy sauce.
- 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 if desired.
- 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, but the homemade topping is fairly easy to make and the flavor is incredible.
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.
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 it 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 it 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 sauce is essentially a homemade version of cream of chicken soup and 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.
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.
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 the biscuit dough to add a bit of crunch and extra color to the dish.
Step 6: Bake
- Bake uncovered until the filling is bubbly and the crust is browned.
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.
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 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 pre-cooked, 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 Classic Comfort Food Recipes
- Slow Cooker Pot Roast
- Homemade Beef Stroganoff
- Crock Pot Pork and Sauerkraut
- Instant Pot Beef Stew
- Chopped Steaks
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.
Homemade Chicken Pot Pie
- 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
- 1 egg
- 1 tablespoon sesame seeds optional
- 1 tablespoon poppy seeds optional
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.
This post was originally published in 2016 but has been updated in 2021 with new pictures and a video.