The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog.
The Best Chicken Pot Pie
I am not exaggerating when I say this is the BEST chicken pot pie recipe EVER. It’s amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon.
This recipe is not only the most popular on the blog. It’s also the most popular in our own family, with my kids requesting it for their birthday dinner, and our extended family begging me to make it for get-togethers. It’s seriously that good.
What makes this chicken pot pie amazing is three things.
- The crust. I use my homemade flaky pie crust recipe that never lets me down (and I can thank my grandma for!).
- The gravy ratio. You can thank my hubby for this one. He had me tweak it a few times when I first was trying out this recipe, and it’s now pretty much perfection.
- Basil. Basil is the secret ingredient. It takes it from an average pot pie to the most amazing delicious pot pie you ever tasted. Seriously delicious. I recommend dried basil for this recipe, as fresh basil has a totally different flavor that can be overpowering in such a mild dish.
What is Chicken Pot Pie?
Chicken pot pie is traditionally made in a pie dish or a round dish with chicken, vegetables, gravy, and herbs in a pie crust.
While this pot pie is made in a 9″x13″ , they’re more often made in a 9-inch pie dish or sometimes individual ramekins.
Can you make chicken pot pie ahead of time?
Absolutely! You can make the filling up to a day in advance and store in covered in the refrigerator, and you can freeze a whole unbaked chicken pot pie for up to three months.
Can I Use Rotisserie Chicken?
You sure can! Using rotisserie chicken is a great easy shortcut to make this awesome recipe faster! Use about 3-4 cups chopped rotisserie chicken in place of the chicken breast called for in the recipe.
Can I Freeze Chicken Pot Pie?
Yes! Chicken pot pie is one of our favorite freezer meals.
To freeze, simply follow the recipe instructions, except for egg-washing and baking. Cover and freeze for up to about 3 months (or 6 months in a deep freezer).
To use, thaw overnight in the refrigerator. Then follow the remaining instructions for the recipe. It will likely need an additional 5-10 minute bake time due to it being cold in the refrigerator.
How to Make the BEST Chicken Pot Pie EVER
Season chicken breasts with basil, salt, and black pepper (Photo 1). Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle (Photo 2). Set aside.
Prepare pie crust if you are using homemade (which I highly recommend). My absolute favorite pie crust recipe can be found here. Double it, cover it in plastic wrap, and put it in the refrigerator while you prepare the filling. If you’re using store bought crust, you will need 4 crusts to fit a double-crust 9×13 baking dish. Make sure it’s thawed.
Preheat oven to 375°F. Butter a 9″x13″ baking dish. Set aside.
In a large pot over medium heat, melt butter (Photo 3). Add onions and saute until they are translucent, about 3 minutes (Photo 4). Add flour and stir to combine (Photo 5). Continue cooking about 2 more minutes so that the flour mixture can heat back up.
Begin slowly adding the chicken broth, no more than a 1/4 cup at a time at first, stirring constantly (Photo 6). Once the mixture is less doughy, and more liquid, you can increase how much you’re adding at once to about 1/2 cup, still stirring constantly.
Add milk and stir (Photo 7). Continue cooking over medium heat, uncovered, until the sauce thickens to gravy-like consistency (a medium gravy, not super thick). Stir frequently to make sure it doesn’t burn at the bottom
When the sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, a pinch of garlic powder, and salt and pepper to taste (Photos 8 and 9). If you’re using rotisserie chicken, use a full teaspoon of basil since it did not bake with any. Stir to combine and remove from heat (Photo 10).
On a lightly floured surface, roll out half of the prepared pie crust. Lay it in the greased 9″x13″ baking dish (Photo 11).
Pour filling into the crust (Photo 12). Roll out the other half of the pie crust, and lay it on top (Photo 13).
Trim off excess crust with a knife or scissors (Photo 14). Press the top and bottom crust together (Photo 15). I like to use a fork for this. Cut slits in the top to let heat and steam escape (Photo 16).
With a pastry brush, brush beaten egg over top of chicken pot pie (Photo 17).
Bake uncovered in a 375°F oven for 30 minutes until the egg is no longer wet. Then cover and continue cooking for for an additional 30-40 minutes, until both crusts are cooked through and golden.
Remove from oven and allow to set for 15-30 minutes before serving.
Pro Tips
- This is the pie crust I always use. Double this recipe.
- Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
- Do you have to make your own pie crust? No, but I do recommend it. It really makes the dish. If you choose to use store-bought, make sure it’s thawed if frozen.
- To make sure your gravy isn’t lumpy, add chicken broth to the mixture very slowly, only 1/4 cup at a time. The mixture will get thicker at first, like dough. Keep adding and stirring and it will thin back out.
- How do you make sure your bottom crust doesn’t get soggy? Make sure gravy thickens, and that the pot pie is cooked long enough for both crusts to be cooked through.
- If you prefer, you can use this recipe to make two pot pies in 9-inch pie pans, instead of one large pot pie. Make both for now, or freeze one for later!
- To make ahead, prepare the filling and pie crust separately. Cover each and place in the refrigerator. Then when ready to use, simply follow the directions for assembly and baking.
- To freeze: Follow recipe instructions, except for egg-washing and baking. Cover and place in the freezer for up to 3 months (or 6 months in a deep freezer). When ready to use, allow to thaw in the refrigerator overnight. Then follow the recipe instructions for the egg and baking. It will likely need a little extra bake time since you’ll be starting with a cold dish.
- Storage: Freshly baked, chicken pot pie will last up to 5 days in the refrigerator. Cover with aluminum foil or store in a resealable container.
- Reheating instructions: To reheat individual slices, simply place on a microwave-safe place and pop in the microwave for about 1 minute (Could be longer depending on your wattage. We love pot pie even more the second night!). To reheat an entire pie, reheat in 375° oven, covered with foil. Uncover for the last few minutes to crisp crust.
More Comfort Food Recipes You’ll Love
- Cheesy Tater Tot Casserole – quick, easy, and oh-so-good. A.k.a Tater Tot Hotdish.
- Southern Chicken and Dumplings – if you love chicken pot pie, this is right up your alley!
- Southern Corn Pudding – a warm and cheesy corn side dish.
- Crockpot Mac and Cheese – super cheesy classic in a Crock Pot.
- Southern Buttermilk Biscuits – soft, flaky, and delicious with butter or gravy.
WATCH THE VIDEO: Best Chicken Pot Pie
Best Chicken Pot Pie
Ingredients
Chicken Breast
- 3 pounds chicken breast
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
Pot Pie
- pie crust Either 4 store bought- 2 tops and 2 bottoms, or double the linked recipe.
- 2/3 cup butter
- 1/2 an onion chopped
- 2/3 cup flour
- 3 1/2 cups chicken broth
- 1 cup milk
- 3 cups frozen mixed vegetables thawed and patted dry
- 1/2 teaspoon dried basil
- pinch of garlic powder
- Salt and pepper to taste
- 1 egg beaten
Instructions
- To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
- Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
- Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
- Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
- Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
- Slowly add in chicken broth, about 1/4 cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
- Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.
- When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
- Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
- Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
- With a pastry brush, brush beaten egg over top of pot pie.
- Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
- Remove from oven and allow to sit to firm for about 15-30 minutes before serving.
Notes
- This is the pie crust I always use. Double this recipe.
- Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
- Do you have to make your own pie crust? No, but I do recommend it. It really makes the dish. If you choose to use store-bought, make sure it’s thawed if frozen.
- To make sure your gravy isn’t lumpy, add chicken broth to the mixture very slowly, only 1/4 cup at a time. The mixture will get thicker at first, like dough. Keep adding and stirring and it will thin back out.
- How do you make sure your bottom crust doesn’t get soggy? Make sure gravy thickens, and that the pot pie is cooked long enough for both crusts to be cooked through.
- If you prefer, you can use this recipe to make two pot pies in 9-inch pie pans, instead of one large pot pie. Make both for now, or freeze one for later!
- To make ahead, prepare the filling and pie crust separately. Cover each and place in the refrigerator. Then when ready to use, simply follow the directions for assembly and baking.
- To freeze: Follow recipe instructions, except for egg-washing and baking. Cover and place in the freezer for up to 3 months (or 6 months in a deep freezer). When ready to use, allow to thaw in the refrigerator overnight. Then follow the recipe instructions for the egg and baking. It will likely need a little extra bake time since you’ll be starting with a cold dish.
- Storage: Freshly baked, chicken pot pie will last up to 5 days in the refrigerator. Cover with aluminum foil or store in a resealable container.
- Reheating instructions: To reheat individual slices, simply place on a microwave-safe place and pop in the microwave for about 1 minute (Could be longer depending on your wattage. We love pot pie even more the second night!). To reheat an entire pie, reheat in 375° oven, covered with foil. Uncover for the last few minutes to crisp crust.
Nutrition
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
This looks incredible, and easy too! I will definitely be trying this recipe.
Need an easy dessert?
http://littlebitofwit.com/3-ingredient-easiest-peanut-butter-cookies/
Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.
Oh, my! This looks so yummy! I LOVE chicken pot pie, and this one sounds like a recipe I could actually make!! 🙂 So thankful I spotted your post on the R&R link-up. I am hopping over to your Pinterest board to follow now. God bless you. You have a lovely blog.
Love the pie ! Thanks so much for sharing your great recipie
This looks absolutely delish! Thanks for sharing your yummy recipe on the Monday Funday Party!
This looks amazing!
I love chicken pot pie! It’s one of my go to recipes for Fall and Winter because even my picky little ones devour it. Found you on Showcase Your Talent Tuesday and following on Facebook and Instagram! 🙂
Oh my goodness! I love that you used store bought pie crust for this delish recipe!
I would love for you to share this post at my Show Me Saturday party this weekend! We go live Saturdays at 7:00 am EST. My readers would love this!
~ Ashley
For heating up a freezer version, would you thaw first? What heating adjustments would need to be made if not? Thanks for sharing! Looks delicious.
Yes, I thaw it before I cook it. I usually take it out of the freezer that morning or the night before and it’s ready to go by dinner. I’ve honestly never cooked it straight from the freezer. Sometimes I’ll do a “power thaw,” where I’ll put it in the oven at 175-200. Then when it’s thawed, I turn the heat back up and cook normally. Let me know if you have any other questions! I hope you enjoy it!
thank you! this may be a dumb question but do you thaw in the refrigerator or the counter?
Not a dumb question 🙂 I thaw it in the refrigerator.
My husband has been wanting chicken pot pie for about a week now. So it will be going in the oven soon.
Yum! I hope you both enjoy it! Thanks for stopping in
I only want to make one pot pie. What would the measurents be?
You would cut the recipe in half.
So,
1 pie crust recipe, top and bottom
1-1.5 pounds of chicken breast
basil
pepper
1/4 of an onion chopped (about a quarter cup)
1/3 cup butter
1/3 cup flour
1/2 cup milk
1.5 cups vegetables, thawed
pinch of garlic powder
1 egg, beaten
Let me know if you have any more questions! Thanks for stopping in and I hope you enjoy it!
^^This is for one pot pie in a 9-inch pie pan, just to clarify.
Does a 9 inch cook at the same temp and length ?
For a 9 inch pie pan, you would use the same temperature, but reduce the cook time to about 30-40 minutes total. Be sure to take it out half way through to cover the top so the edges of the crust don’t burn. You’ll know it’s done when the crust is totally opaque.
I think you left out the broth.
I’m making this tonight. It’s the 4th time. I’ve shared this with friends and everyone loves it. It helps keep up my reputation as the best cook my friends have. Thanks.
Are the ingredient amounts for one pie in a 9×13 pan or two? I am cooking for a big crowd and would want two 9×13 pies.
This recipe is for ONE 9×13, so you will want to double it.
Wondering how it would turn out if it was cooked before it was frozen. Would you then thaw it in frig and warm it in oven?
I’m not sure how it would turn out because I’ve never done it, but usually you freeze a freezer meal before the final bake. My guess is that it could turn out a little soggy or rubbery. I once froze a baked pie crust and it turned into some weird gelatinous rubber when I thawed it.
If you’re going to try that, I would suggest holding off on brushing on the eggs. Bake it for the full time. Freeze. Thaw. Brush with eggs and then cook for 10ish-20ish minutes at a high temp (maybe 400-425) to crisp up the crust and heat through. If you try it, let me know how it goes!
How much basil do you use in this recipe and do you use fresh or dried
Melanie, I really just use it until it “tastes right.” But if I took a guess, I think I probably use about 1 teaspoon on the chicken when I bake it, and probably about a 1/2 teaspoon in the gravy/sauce mixture. You can use more or less, depending on your own tastes.
Oh, and I use dried basil. Sorry, missed that part of the question my first time reading it!
I have tried several pot pie recipes and this is by far the best one I have made hands down!! I did add a little salt to mine and a parboiled potato just because we love potatoes around my house. Thank you for the amazing recipe.
Thank you so much for stopping in! I’m so glad you loved it!
I’ve never tried putting potatoes in it. I usually serve them on the side, but that does sound like a tasty addition.
This is my first time visiting pinterest, my daughter is in love with this site. I love casseroles and this pie looks so delicious that I just had to try it. Thank you, thank you for this recipe. Happy Cooking!
Oooh, a Pinterest newbie! I love it, especially for finding new recipes! I hope you enjoy this one! It’s one of our family’s absolute favorites!
Made this tonight and it was wonderful! Thank you for sharing 😀
ok so am I using a pie plate or a 9×13 pan? I’m confused! Am I just using the 9×13 as a way to hold the pie plate?
I see you figured out that it’s the 9×13 pan. You can also use this recipe to just make 2 9-inch pot pies. I just like to make one really big one 🙂
Ok now I see I need to bake it in a 9×13 pan but…. Do I use BOTH packages of pie crust for ONE pie or does this recipe actually make 2 9×13 pans? I’m a bit confuzzled.
Marlee, if you have 2 packages of frozen pie crust (with 2 pie crusts in each package) you will need to combine one package to fit the bottom part, and combine the other package to make the top pie crust. You’ll have to thaw them and press them together to make 2 really big ones.
I’m thinking this would be easy to convert into a chicken and dumpins receipe. Maybe add an extra amount of chicken broth. I am adding this recipe to my pinterest board.
Would it be best to assemble and freeze or. Keep pie crust and. Filling separate?
I usually assemble and freeze, since it would be less work later. It would work either way though.
This was really good and very simple. I made 2 9 inch pies. I shredded a whole chicken and added some leftover stuffing (1 to 2 cups) and used the pie crust recipe. I served with mashed and gravy.
Yum! I’m glad you liked it!
Could you use vegall vegetables that come in a can instead of the frozen mixed vegetables?
Yes, that would totally work! Just make sure you drain them first
this is the best recipe! Yummy! My family enjoyed it so much! I still doubled and only made one pie, I used the rest and added broth and made it into chic pot pie soup….so good.thank you very much
Hello! I was wondering if I could assemble this pie ahead of today, but only refrigerate it overnight and bake it tomorrow evening?
Yes! Put the top pie crust on, leave off the egg, and cover in the refrigerator. Then before you bake coat with the beaten egg. I hope you enjoy it!
Wow! Made this earlier today and let sit before digging into. It is amazing! Throwing away my recipe for Chicken Pot Pie and only using this one from now on. Cheated by using a store bought roasted chicken which no one would know. Thanks for sharing.
I’m so glad you liked it! It’s one of our favorites too!
This was SO good and easy to make!! We loved it!! My husband said it is the BEST chicken pot pie he has ever had!! Thanks so much 🙂
I just took this out of the oven. It is SO delicious! I have never made pie crust before (or chicken pot pie either) and it is absolutely perfect. I was lucky and had frozen some homemade chicken broth and I think that surely made it even more scrumptious : ) Not a lot of trouble to make, well worth the time! By the way, I rolled out my crust between 2 sheets of wax paper, no mess to clean up and it helped to lift the crust to put in the pan. Yum, I have to get more pie now!
I’m glad you loved it! That’s a great idea to roll out the crust on wax paper! I hate trying to get flour residue off the counters!
I made this tonight. I have NEVER made chicken pot pie from scratch. I love the sauce and I used Beyond Meat Chicken (pea protein ‘chicken’). My meat eating family loved it and had no idea that I had pulled a Meatless Monday over on them! Thanks so much for the amazing recipe!
Hi! I am making this ahead of time for a big birthday party. Do I let the filling cool before assembling it since I am going to be freezing it? Thanks so much!
Kate R
I usually let it cool down just enough so that the filling is no longer steaming.
I am making one pie for my family and one to another family for a meal. If I make it and freeze it, do I do that with the egg mixture on it and then give it to them to bake? Or if I bake it, should they just throw it into the oven until warm? Sorry for all the questions – I’ve never made a chix pot pie and don’t want to mess it up! thanks!!
I leave the egg off when freezing. Then I thaw it and brush the egg on before baking. I’ve never tried brushing the egg on before freezing, so I can’t tell you how that will go. In all honesty, the egg isn’t entirely necessary. It just give the top crust a little extra crunch and that beautiful golden color. You can always brush it on for the other family right before delivering, but it does make the un-cooked crust a little mushier than usual so they would want to bake it right away.
If you bake it I wouldn’t freeze, but it will keep covered in the fridge for up to a week. And they could warm in the oven, but we always just pop a serving in the microwave when re-heating and we always think it’s just as delicious as when I pulled it out of the oven.
I hope that helps! Let me know if you have any more questions!
This looks absolutely delicious!
Looks good and taste good. Next time will add more gravy, afraid it was too much gravy. Unfortunately didn’t have a round pan. Very tasty.
Oh my goodness! I made this tonight using two pre made pie crusts and used roll out pie crusts for the tops. Huge hit! I froze one for another night and can’t wait! I did cut up some little potatoes that I cooked a bit first, and now have a new favorite meal! Thank you!
I made this for Sunday dinner. I’ve made several different versions of chicken pot pie casserole but this one was declared the best one I’ve made! I’ll see definitely be keeping this in the rotation, thanks for the great recipe!
It’s our favorite too! I’m so glad you love it! 🙂
I was stuck for an idea for dinner tonight and once again decided to make your chicken pot pie. The left overs I take to work and everyone loves it!Never again will I buy a frozen pot pie!
We love it so much I’ve made it again for dinner. It’s such a cozy meal on cold rainy days like today.
Wow!! Looks absolutely incredible. Perfect for the cold season coming!
Such a delicious recipe! Served this for dinner last night and it has quickly become a new family favorite recipe! Yum!
Chicken pot pie is total comfort food. I really should make it more often.
Chicken pot pie is seriously my fave! I love how comforting it is and this looks perfect.
I grew up eating chicken pot pie and this looks by far amazing! I’m loving that golden crust and creamy, thick filling! YUM!
This is a tasty looking pie, yum!! I love the step by step photos as well. That pastry looks buttery and flaky, yum. Love the touch of garlic powder in the recipe as well.
This looks so perfect and delicious. One of my favorite. Yummmy!
This chicken pot pie is definitely the recipe I would make for a smooth comforting weekend. That creamy gravy with herbs must bring the flavor game to a whole new level – on my ‘to-make’ list now!
Our family gobbled this up, thanks for posting. On the meal plan again this month!!
I love that you used store-bought pie crust for this delish recipe! It makes it so much easier!
Turned out perfect! I love that you used store-bought pie crust for this delish recipe! It makes it so much easier!
This was the BEST chicken pot pie I’ve ever made. My family loved it! Comfort food at it’s finest.
I made this with premade crusts but OMG this was so good. The gravy in it is amazing. The chicken comes out tender and juicy! I will make this again.
Do you think I could make this recipe but use puff pastry sheets for the top and bottom? How would that affect the cooking times?
I think you could, but I’m not sure on the cooking time as I’ve never tested it. Let me know how it works out if you give it a try!
I made this a few weeks ago and it is hands down the best chicken pot pie we have ever had. The gravy is total perfection and the key to holding the filling together..no soggy bottom at all! The pie crust is epic. I’m making it again next week. Thank you so much for this recipe. It will be made often in this family ❤
I’m so glad you loved it!
Hi! Can I use fresh carrots and celery instead of frozen?
Yes. Saute them with the onions so that they get nice and soft.
Loved the recipe I made it and it was absolutely delicious.
Made the original and loved it! Best recipe by far! Wondering if I can adjust to make it Gluten Free? By subbing gf flour? Not sure if you have tried it but I was going to take my chances. 🙂
I have no idea, as I’ve never tried it. You can usually sub cup-for-cup gluten free flour in almost anything. Definitely let me know if you try it!