Homemade Chicken Pot Pie with Store-Bought Crust

This easy homemade chicken pot pie features a rich, creamy filling and a flaky store-bought top crust. It’s classic comfort food the whole family will enjoy, and it’s quick enough for a weeknight dinner.

Update: This recipe was originally published in 2016 and has been republished with all new photos.

Chicken pot pie is the ultimate cozy meal — a golden, flaky crust wrapped around a creamy filling of tender chicken and vegetables. This version keeps things simple by using a refrigerated rolled pie crust for the top, while the filling is made from scratch for maximum flavor and creaminess. Using cut chicken (not shredded) preserves the texture and helps maintain a luscious sauce.

Ingredients for Homemade Chicken Pot Pie

• 2 pounds chicken breasts, skinless and boneless, cut into 1-inch chunks
• 2 tablespoons extra-virgin olive oil or avocado oil
• 2 tablespoons butter (or vegan butter for dairy-free)
• 1 white or yellow onion, diced
• 2 tablespoons garlic, minced
• 1/4 cup all-purpose flour
• 1½ teaspoons salt
• 1/2 teaspoon black pepper
• 1½ cups + 1 tablespoon heavy whipping cream (or unsweetened dairy-free creamer for dairy-free)
• 12 ounces frozen mixed vegetables (no need to thaw; carrots, corn, peas, and green beans work well)
• 1/2 cup fresh parsley, finely chopped
• 1 rolled refrigerated pie crust (top crust only; not a pre-formed shell)

How to Make Homemade Chicken Pot Pie

Follow these steps for a creamy, well-seasoned filling and a golden top crust.

1. Preheat the oven to 400°F (200°C).
2. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and sauté, uncovered, for 3–4 minutes, flipping occasionally, until there is some browning and the chicken is mostly cooked.
3. Place the cooked chicken in a lidded container, add the flour, salt, and pepper, then shake to coat the pieces evenly. Set aside.
4. In the same skillet, add the butter, diced onion, and minced garlic. Scrape up any browned bits from the pan and sauté until the onion is translucent with some browning, about 4–5 minutes.
5. Add the flour-coated chicken back to the skillet and cook for 1–2 minutes, just until the flour is no longer white.
6. Pour in 1½ cups of heavy whipping cream and add the frozen vegetables. Reduce heat to medium and simmer uncovered for 4–5 minutes to thicken the sauce slightly — the vegetables don’t need to be fully heated through because they’ll finish cooking in the oven.
7. Off the heat, stir in the chopped parsley. Taste and adjust seasoning if needed.
8. Transfer the filling to a 9-inch pie plate (no need to grease). Cover with the rolled refrigerated pie crust, pinch the edges to seal, and make a few small slits in the top to vent.
9. Brush the top lightly with the remaining tablespoon of whipping cream (or an egg wash if you prefer) to promote a shiny, golden finish.
10. Bake for 25–28 minutes, or until the crust is golden brown. Remove from the oven and let cool for 10–15 minutes before slicing.

What Pie Crust Is Best to Use?

A rolled refrigerated pie crust works perfectly for the top of this pot pie. It produces a flaky, buttery texture and saves time without sacrificing quality. Look for a product with rolled crusts in the refrigerated section (usually sold in packs with two crusts). Use only one crust for this recipe; you can save the second crust for another use.

Can Chicken Pot Pie Be Made Dairy Free?

Yes. Make two simple swaps to keep the filling dairy free:

• Replace butter with a vegan butter alternative.
• Swap heavy whipping cream for an unsweetened, unflavored dairy-free creamer (choose one with a thicker texture for best results).

Because the flavor will differ slightly, you may wish to add a pinch of garlic powder or onion powder to taste.

Ways to Customize Chicken Pot Pie

• Swap chicken for turkey or steak if you prefer.
• Add other fresh herbs like rosemary, basil, or oregano for different flavor notes.
• Use alternate frozen vegetables — lima beans, chopped broccoli, or a medley you enjoy.
• Add sliced mushrooms or diced celery while sautéing the onion for extra texture and flavor.

What to Serve with Chicken Pot Pie

Mashed potatoes are a classic and comforting pairing. A simple green vegetable, like sautéed green beans or a crisp salad, adds freshness to balance the rich filling.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven to help the crust retain its flakiness.