Looking for the best chicken pot pie recipe? You found it right here! There are so many different recipes for chicken pot pies, but this one is the ultimate favorite. It has a creamy sauce made with cream of chicken soup, chopped chicken, and vegetables. Not to mention, this pot pie is topped off with a homemade buttery crust that will make your taste buds sing!
Bake Grandma’s Chicken Pot Pie For Sunday Night Dinner!
There’s nothing more southern than a chicken pot pie. It’s one of the most comforting dishes out there and a fan favorite for all. It’s the epitome of our family’s favorite comfort food and the dish we love to take to new moms and friends who need a meal.
I mean- how can it not be?
Creamy sauce filling with bite-sized chicken breast and cooked veggies topped off with a homemade buttery flakey crust.
I know it can be tempting to buy a few frozen pot pies from the freezer section but give this recipe a chance!
There’s a reason why this is the best chicken pot pie recipe out there.
Ingredients Needed To Make Homemade Chicken Pot Pie
Making this pot pie recipe at home has never been spelled out better! Here is a list of ingredients and herbs you’ll need to make it:
- Chicken Breasts: Swap out the chicken breast for chicken thighs instead. Using the darker meat on the chicken thighs helps keep the chicken moist and tender.
- Cream Of Chicken Soup: This helps set the base of the creamy chicken filling. You can also swap out the cream of chicken for cream of mushroom.
- Sour Cream: Adding a few dollops of sour cream helps break up the rich creaminess of the recipe with a bit of acidity it needs.
- Veggies: I used carrots, celery, and onions. If you like a lot of vegetables, you can double the amount of veggies you add. I almost always double them!
- Flour: Make sure to use all-purpose flour. If you want to make the pastry dough gluten-free, swap it out for a 1:1 gluten-free flour mix.
- Shortening: Using shortening in the pastry dough helps make the crust flakey and crumbly- perfect to pair with the pot pie filling!
- Seasoning: For this recipe, I added salt, pepper, and garlic powder to really season it.
What To Serve With Chicken Pot Pie
If I’m being honest, this pot pie is a whole meal in itself! But, if you want to serve it with some additional side dishes, I recommend making some:
- Sautéed green beans
- Roasted baby carrots
- Side salad
As a special treat, I’ll make a few butter biscuits or cornbread to serve on the side so I can scoop up some of the extra creamy filling. Yummy!
Tip: Make this chocolate chip bundt cake to serve for dessert.
Frequently Asked Questions About The Best Chicken Pot Pie Recipe
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible.
Can I use a premade crust to top the pot pie?
Yes! You can use a premade pie dough or make your own. Some people even use refrigerated biscuits to save time and effort.
I usually find premade pie dough in the freezer section of the grocery store.
But the homemade crust is so delicious that I always just make it for myself.
What other vegetables should I put in my chicken pot pie?
The great thing about this recipe is you really get to decide what veggies go inside! There’s no rule that says it has to be just celery or carrots; try making up your favorite combo with broccoli, peas, corn, bell peppers and potatoes for something new.
Do I need any special utensils or equipment when preparing the chicken pot pie filling?
This recipe does require a few kitchen tools and supplies to make the perfect pot pie.
You’ll need a 9 x 13 baking dish or pan that can go in the oven. You’ll also need a:
- Small and medium mixing bowl
- Large saucepan
- Pastry Cutter
- Rolling Pin
How do you freeze this chicken pot pie recipe?
To make this recipe ahead of time, you can actually freeze the whole pie without baking it! Just wrap the unbaked pie with food-safe plastic wrap or aluminum foil and place it in a freezer bag before freezing for up to three months.
When you are ready to bake it, remove it from the freezer and bake as instructed until golden brown on top and heated all the way through (about 45 minutes).
I love to give this to new moms or someone about to have surgery. If you bring it to them uncooked, ahead of time, they can cook it themselves whenever they want or keep it in their freezer until they need it. Be sure to write the instructions on the top so they know how to cook it!
How do I reheat chicken pot pies?
The most popular option is placing them into an oven at 300 degrees F for about 20-30 minutes depending on your preference. You can also use the microwave – just cover individual servings with a damp paper towel while heating until hot!
More Grandma- Approved Recipes To Try
If you enjoyed this recipe for chicken pot pie, take a look at some of these other yummy recipes:
- Creamy Mac and Cheese Recipe
- Roasted Butternut Squash Soup
- Bisquick Sausage Balls With Cheese
- Creamy Chicken Fettucine Alfredo
- Cheesy Hashbrown Casserole Recipe
Do you think this is the best chicken pot pie recipe? If so, let me know! I’d love to hear what you think in the comments below!
The Best Chicken Pot Pie Recipe
- 9 x 13 Baking Dish
- Medium mixing bowl
- small mixing bowl
- large sauce pan
- Pastry Cutter
- Rolling Pin
Baked Chicken & Cream Sauce
- 4 chicken breasts
- 10 ½ oz. cream of chicken soup
- 8 oz. sour cream
- 1 tsp. salt
- 1 tsp. pepper
- ½ tsp. garlic powder
- ½ lbs. carrots, sliced
- ½ bunch celery, sliced
- 1 medium onion
- 4 Tbsp. butter
- 1 cup water
- 2 Tbsp. flour
- 2 cups flour
- ⅔ cup shortening
- 1 tsp. salt
- 5 Tbsp. water
Baking the Chicken & Cream Sauce
- Preheat oven to 370 degrees
- Pat chicken breasts dry and place in a 9×13 baking dish.
- Combine salt, pepper and garlic powder in a small bowl.
- Sprinkle seasoning on chicken.
- Combine sour cream and cream of chicken soup in small bowl and spoon evenly on each chicken breast.
- Bake at 370 degrees for 1 hour.
- Once the chicken is cooked, cool for about 10 minutes and cut up into bite-sized pieces. (Put aside the 9 x 13 baking dish for later.)
- Place the chicken and cream sauce in a large mixing bowl and set aside.
Cooking the Vegetables
- While chicken cooks, slice the carrots and celery into ¼ inch pieces.
- Chop the onion.
- Melt butter in a large saucepan on medium-high heat.
- Add the carrots, celery and onion and the saucepan and cook on high for about 18 minutes, stirring regularly.
- While the veggies cook, combine 1 cup of water and 2 Tbsp. of flour and whisk together.
- Once the veggies are browned and cooked through, remove from heat.
- Pour the water/flour mixture in and stir until thickened. If needed, turn the heat back on until thickened.
- In a large bowl, combine veggies and sauce with the cut up chicken and cream sauce.
- Add the mixture back to the 9 x 13 baking dish.
- Preheat oven to 425 degrees.
- In a small mixing bowl, use a pastry cutter to blend flour, salt and shortening together.
- Add 5 Tbsp. of water to the flour mixture and stir until combined. If you need more water to reach a pastry consistency, add a teaspon at a time.
- Roll crust out onto a floured surface until larger than the shape of the baking dish.
- Cover the pie with the crust and cut the edges to fit, making holes or slits in the top of the crust to vent the steam.
- Bake at 425 degrees for 30-45 minutes, until browned and bubbly.
- If you like a lot of vegetables, you can double the carrots, celery and onion. I almost always double them!
- If you want to make ahead and freeze, you can! Make the entire thing, down to the crust and cover the top tightly with aluminum foil. Store in the freezer up to 3-4 months.
- I love to give this to new moms or someone about to have surgery. If you bring it to them uncooked, ahead of time, they can cook it themselves whenever they want or keep it in their freezer until they need it.