The Ultimate Homemade Chicken Pot Pie: A Family Favorite with Your Choice of Topping

This incredibly delicious and versatile pot pie filling serves as the foundation for the best chicken (or turkey!) pot pie you’ll ever make, perfectly complemented by either a fluffy biscuit topping or a traditional, flaky pie crust. Every home cook deserves a reliable, tried-and-true pot pie recipe in their culinary arsenal, and this is undoubtedly it.

For me, the journey to a truly great homemade chicken pot pie has been a personal quest, much like conquering childhood memories of less-than-stellar sloppy joes or shepherd’s pie. Many of us carry such culinary scars, and pot pie was certainly one of mine.

Let me be clear, I’m not placing any blame on my dear mother, who consistently ensured a meal was on the table, despite cooking being one of her least favorite activities. She was a hero in her own right.

No, my early pot pie reservations stemmed directly from my dad. (Hi, Dad, if you’re reading this!). Whenever Mom was out and he was tasked with feeding a family of five rambunctious kids, frozen pot pie was his go-to solution. While I appreciate the effort now, those cardboard-crusted, often watery versions were certainly memorable, though perhaps not for the right reasons.

As an electrical engineer with five young children, my dad probably preferred strapping empty cereal boxes to our backs for ball-catching experiments (a frequent pastime!) or tutoring us and the neighborhood kids in advanced calculus over preparing dinner. So, if enduring years of mediocre frozen pot pies is the worst of my childhood culinary traumas, I consider myself incredibly fortunate.

This personal history sheds some light on why it took me so long to perfect a homemade version that would truly banish those frozen food aisle ghosts. While my family has long adored a chicken pot pie crumble recipe I’ve had on my site for years, I knew I needed something more classic, a quintessential, utterly comforting chicken pot pie that would become *the* go-to recipe. My goal was to create the best chicken pot pie that would end all pot pie searches everywhere, delivering pure, unadulterated comfort with every spoonful.

While a truly homemade chicken pot pie might not fit into the 30-minute weeknight meal category, the extra bit of effort is undeniably worth it. The result is a 100% homemade version that promises to be a showstopper, impressing even the most discerning palates and making you forget every sub-par pot pie experience you’ve ever had. It’s a labor of love that rewards you with rich flavors and hearty satisfaction.

Why This Chicken Pot Pie Stands Out

Here’s what makes this chicken pot pie recipe truly special:

The Creamy, Flavor-Packed Filling: The heart of any great pot pie is its filling, and this one is absolutely everything. It’s incredibly rich and robust, loaded with tender vegetables and succulent chicken. I’ve meticulously tested this recipe over countless iterations to ensure the filling achieves the perfect consistency – not too thick, not too thin – and a depth of flavor that is simply unmatched. This creamy chicken pot pie filling alone is enough to convert any skeptic.

Your Choice of Topping: Biscuit or Traditional Pie Crust: This recipe offers fantastic versatility, allowing you to choose between a rustic, homemade biscuit topping or a classic, flaky pie crust. Each option brings its own unique texture and charm, ensuring there’s a perfect choice for every preference.

• For the Biscuit Lovers: If you crave a heartier, more substantial topping, our homemade biscuit crust is a dream come true. Light, fluffy, and golden, these biscuits soak up the savory flavors of the filling beautifully. They add a comforting, almost dumpling-like quality to the dish, making it exceptionally filling and satisfying.
• For the Pie Crust Enthusiasts: For those who prefer a more traditional experience, a delicate and flaky pie crust provides a wonderful textural contrast to the creamy interior. It creates a crisp, buttery shell that shatters with each bite. If you prefer a higher filling-to-topping ratio, the thinner pie crust is an excellent choice. I highly recommend my sour cream pie crust recipe for this, with a slight reduction in sugar for savory balance.

Adaptable for Any Occasion (Individual or Family-Size): Whether you’re feeding a crowd or enjoying a cozy meal for one, this pot pie recipe can be easily adapted. You can bake it in a classic 9×13-inch pan for a family-style dinner or create charming, individual servings using 9-10 ounce ramekins. My kids, in particular, light up when they see the smaller dishes, knowing it means “chicken pot pie autonomy” – their very own personal pot pie!

Tips for a Perfectly Topped Pot Pie

Don’t fret over achieving a “perfect” look for your biscuit or pie crust topping. It’s absolutely fine if the filling gently bubbles up around the edges during baking – in fact, it often signals a wonderfully rich and flavorful pot pie beneath! When using a pie crust, I often forgo elaborate fluting. Simply tucking the crust down inside the dish edges or letting it overhang slightly by about 1/4-inch works perfectly. The key is to ensure the crust or biscuits are resting directly on the filling, creating a seal that locks in all that delicious moisture and flavor.

This recipe is also incredibly handy during the holidays. Leftover turkey makes an exceptional substitution for cooked chicken, transforming this into a fantastic turkey pot pie, perfect for post-Thanksgiving meals. And so, in November and always, I find myself deeply grateful to have rediscovered and fallen in love with homemade chicken pot pie all over again.

Delicious Side Dish Pairings

While this hearty meal can certainly stand on its own, a simple side dish can elevate the experience. Consider pairing your chicken pot pie with a crisp, tossed green salad for a refreshing contrast, or perhaps an upscale romaine salad or a tasty kale salad for added greens and texture. The freshness of a salad beautifully balances the richness of the pot pie, creating a perfectly rounded meal.

A Look Back:
One Year Ago: Triple Chocolate Fudge Peanut Butter Cookies
Two Years Ago: Pretzel and Sausage Stuffing
Three Years Ago: Melting Roasted Potatoes
Four Years Ago: Apple Crumb Pie
Five Years Ago: Pumpkin Cinnamon Pull-Apart Bread with Vanilla Glaze

Chicken Pot Pie {Biscuit or Pie Crust Top}

Yield: 7 Servings

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hr 5 mins

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Ingredients

Pot Pie Filling:

• 1 tablespoon olive oil
• ½ cup chopped onion or shallots
• ¾ cup (113 to 170 g) chopped celery, about 2-3 stalks
• 1 ½ cups (about 227 g) chopped carrots, about 3-4 large carrots
• 1 ½ cups (about 283 to 340 g) peeled and chopped (1/4-inch) potatoes, russet, red or Yukon gold, about 1 large or 2 small-medium potatoes
• ½ teaspoon coarse kosher salt
• ¼ teaspoon black pepper, I always use coarse black pepper
• 5 tablespoons butter
• ½ cup (71 g) all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups milk, I use 2%
• 3 cups (about 340 to 454 g) cooked, diced chicken
• ¾ cup (85 to 113 g) frozen peas
• Topping of choice, biscuit or pie crust (see note)

Biscuit Topping:

• 2 cups (284 g) all-purpose flour
• ½ teaspoon baking soda
• 1 tablespoon baking powder
• ¾ teaspoon salt
• ½ cup (113 g) salted butter, cut into pieces and chilled
• 1 cup buttermilk, plus more, if needed – up to 1/4 cup

Pie Crust Topping:

• 9-inch pie crust recipe (see note)

Instructions

1. Preheat the oven to 400 degrees F. Lightly grease a 9X13-inch baking pan (I use glass or ceramic). Alternately, you can use individual, large, oven-safe ramekin dishes (about 10 ounces, 4 1/2-inches or so).
2. For the filling, in a 5- or 6-quart pot set over medium heat, add the olive oil, onions (or shallots), celery, carrots, potatoes, salt and pepper. Cook for 1-2 minutes, stirring often. Cover the pot with a lid, reduce heat to medium-low, and continue to cook, until the vegetables are lightly steamed and mostly tender (they’ll cook a bit more later), 5-7 minutes. Check every couple of minutes to stir and make sure they aren’t sticking. Add a couple tablespoons water or broth if the mixture is overly dry. Scrape the mixture to a plate or bowl.
3. Return the pot to medium heat. Add the butter and cook until melted. Stir in the flour and whisk to combine. Continue cooking, stirring constantly, for 1-2 minutes as the flour/butter sizzles.
4. Gradually whisk in the broth and milk, adding 1/2 to 3/4 cup at a time and incorporating it completely before adding more. Bring the mixture to a simmer, stirring constantly, and cook until the sauce has thickened, 5-7 minutes.
5. Stir in the chicken, frozen peas, and reserved vegetables and remove from the heat. Season to taste with additional salt and pepper, as needed!
6. Carefully ladle/pour the pot pie filling into the prepared baking dish(es). Let the mixture cool until warm (this helps not melt the butter in the pie crust/biscuits so they stay flaky and tender). If you can’t possibly wait, it’s ok, just hurry and top it with biscuits or pie crust and get it into the oven ASAP.
7. If using a pie crust topping, roll out the pie crust to desired thickness to fit on top of the baking dish with about a 1/4-inch overhang. Roll/lift the pie crust to fit evenly over the top of the pot pie filling – make sure it’s resting directly on the filling and not hanging above suspended on the edges of the pan. Trim the edges to about 1/4-inch (if needed). Flute the edges or tuck them into the inside of the baking dish.
8. For a biscuit topping, make the biscuits by whisking together the flour, baking soda, baking powder, and salt. Cut in the butter until the butter pieces are about pea-size (or grate it in with the large holes of a box grater and toss with the flour). Add the buttermilk and mix quickly and gently until it forms a cohesive ball (don’t overmix). Turn the mixture onto a lightly floured counter and press into a rough rectangle about 1/2-inch thick.
9. Gently fold the dough in half or in thirds, repeating for a total of 4-5 times and pressing it gently into a 1/2- or 3/4-inch thick rectangle after the last fold. These folds, combined with the cold butter, are what help to create flaky layers in the biscuits.
10. Cut the rectangle into about 15 equal pieces (square). Top the pot pie with the biscuits, evenly spaced apart.
11. Bake the pot pie for 30-35 minutes until the pie crust or biscuits are golden and cooked through. Let the pot pie rest for 5-10 minutes out of the oven before serving.

Notes

Pie Plate: While I typically use a 9×13-inch pan, this amount of filling could likely fit into a deep 9.5-inch pie plate if you prefer. I haven’t personally tested this size, but it should work well with a pie crust topping.

Pie Crust: Don’t stress about making the pie crust edges look perfectly fluted. It’s completely fine if the filling bubbles up over the edges of either the pie crust or the biscuits – it often adds to the rustic charm! I usually just tuck the pie crust down on the inside edges of the pan or let it hang over the edge by about 1/4-inch.

Pie Crust Recipe: Here is my favorite homemade pie crust recipe. Remember to reduce the sugar to 1 teaspoon for this savory pot pie (and you can increase the recipe by half if you prefer a thicker crust).

Author: Mel

Course: Main Course

Cuisine: American

Method: Bake

Serving: 1 Serving, Calories: 725kcal, Carbohydrates: 67g, Protein: 29g, Fat: 38g, Saturated Fat: 19g, Cholesterol: 112mg, Sodium: 1135mg, Fiber: 5g, Sugar: 9g

Recommended Products

White Ceramic 9X13-inch Dish

Cookware

Wire Whisk

Recipe Source: Adapted from Mel’s Kitchen Cafe

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