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Close up of homemade chicken pot with a slice taken out. So you can see all the creamy filling.

Homemade Chicken Pot Pie

This homemade chicken pot pie has the perfect combination of veggies and spices. Wrapped in a buttery flaky pie crust and filled with a hearty and creamy chicken pot pie filling. This is the perfect comfort food that makes you feel good.
5 from 3 votes
Prep Time 20 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 8
Calories 451 kcal


  • 2-3 boneless, skinless chicken breasts
  • cups russet potatoes (thin sliced)
  • 1 cup carrots (sliced into buttons)
  • 1 medium yellow onion. (diced)
  • cups frozen peas
  • 6 tbsp unsalted butter (Divided, 2 tbsp for chicken and 4 tbsp for filling)
  • 3 tbsp all-purpose flour
  • tsp salt (Divided, ½ tsp for chicken and 1tsp for filling)
  • 1 tsp black pepper (Divided, ½ tsp for chicken and ½tsp for filling)
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp dried parsley
  • ½ tsp dried rosemary
  • 1 egg yolk with 2 tbsp of water For brushing the top of the pie, and sealing the edges.
  • 2 tsp chicken bouillon
  • cups hot water
  • ½ cup heavy whipping cream
  • 2 Pie crust One for the top and one for the bottom


Chicken Pot Pie Filling

  • Preheat oven to 425 degrees. Prepare the pie dish by placing the pie crust in the dish.
  • Butterfly chicken breast in half lengthwise. Then season chicken breasts on both sides with ½ tsp salt, ½ tsp black pepper, onion powder, paprika, and dried parsley.
  • In a large skillet heat 2 tbsp of butter over medium-high heat. Add, seasoned chicken breast, and cook 3-4 minutes on each side. Remove chicken from skillet and let rest for 5 minutes. Then, chop chicken into 3/4 chunks and set aside.
  • Thinly slice and boil the potatoes and carrots until almost fully cooked.
  • Melt remaining butter and saute onions 2-3 minutes until they soften and turn golden brown.
  • Combine flour, salt, pepper, and rosemary in a separate bowl and add to the sauteed mixture. Cook until mixture bubbles/sizzles.
  • Dissolve chicken bullion in the hot water, gradually add to the mixture. Slowly stir in whipping cream and cook until sauce thickens.
  • Stir in frozen peas and pre-cooked and sliced carrots and potatoes. Add cooked chicken and stir until well incorporated.
  • Pour filling into pie shell. Cover the pie with the top shell. Seal and vent the top crust. Brush with egg mixture.
  • Bake for 25mins. or until the crust is golden brown. Remove from the oven and let stand for 10 mins. before serving.


*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.


Calories: 451kcalCarbohydrates: 38.4gProtein: 18.8gFat: 26.1gSaturated Fat: 11gCholesterol: 71mgSodium: 858mgPotassium: 591mgFiber: 2gSugar: 1.5gVitamin A: 3265IUVitamin C: 9.7mgCalcium: 43mgIron: 1.9mg
Keyword Chicken Pot Pie
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