Amazing Chicken Pot Pie

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Amazing Chicken Pot Pie: Brace yourself, this recipe is almost too good to mention.

But I will.

This is comfort food at its all-time best.

Amazing chicken pot pie recipe


If you can, go with homemade chicken stock, it really makes all the difference. And roasting the chicken delivers the most flavorful and succulent chicken possible.

Watch us show you how to make this Amazing Chicken Pot Pie!


Add that with the other classic ingredients, and you’ve got something really special on your hands!

chicken pot pie recipe

And, of course, homemade pie crust…is the perfect top for this perfectly amazing and super comforting dish.

Take the time, and be sure to make the Perfect Pie Crust. You will be so glad you did!

Did you know that the very first chicken pot pies are believe to have originated in Greece?  Isn’t that interesting.  All we know, is they are DELICIOUS!

perfect pie crust recipe

After the filling thickens and cooks to perfection, it will be difficult for you to not want to eat just a bowl full of the filling!

The Loon says it’s like amazing “Pot Pie Soup.” He’s right…but it’s not finished yet!

chicken pot pie recipe

An egg wash on the top of the dough ensures a golden beautiful crust when it comes out of the oven!


We’re getting really close now.  Also, these pot pies can be made in advance, all the way to this step, and then kept in the fridge for up to 3 days, or frozen for up to 2 months.  Simply thaw, and then bake as according to the recipe!  So awesome!

chicken pot pie recipe

Just a quick peek!!

Just look at all the goodness just waiting to be baked to absolute perfection!

chicken pot pie recipe

Everything comes together to make hands-down the best pot pies you’ll ever know.

We absolutely love using our Roasted Chicken Stock for this incredible recipe. 


This is without doubt, an all-time favorite of both The Loon and me.   %150 Loon Approved!

Now, let’s make this Amazing Chicken Pot Pie recipe!

A silver fork with a bite of chicken pot pie in a red dish.

Amazing Chicken Pot Pie

Get ready...this Amazing Chicken Pot Pie recipe really is...amazing. If you can, use homemade stock and homemade pie crust. You simply will not believe how good this is. This is hands-down one of our all-time favorites. Make it! You'll love it!
5 from 13 votes
Print Pin Rate
Course: main
Cuisine: American
Keyword: comfort food, pot pie
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 765kcal


  • 4 whole chicken breasts bone-in, skin-on
  • 1/4 cup good olive oil
  • Kosher salt
  • Ground black pepper
  • 5 cups of homemade chicken stock or homemade turkey stock
  • 2 chicken bouillon cubes
  • 12 tbsp 1 & 1/2 sticks unsalted butter
  • 8 oz. chopped mushrooms (shiitake are nice) about 1 & 1/2 cups
  • 2 cups yellow onions chopped
  • 3/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 2 cups carrots 1/4" slices, - blanched in boiling water for a couple minutes
  • 1 cup frozen peas
  • 1/2 cup chopped flat-leaf parsley
  • Perfect pie crust
  • 1 egg beaten with 1 tablespoon of water (for egg wash)


  • Pre-heat oven to 375 degrees F
  • Place chicken breasts on a baking sheet and rub with oil. Sprinkle generously with salt and pepper.
  • Roast for 65 minutes (internal temp should be 165 F) - set aside until cool enough to handle.
  • Remove meat from bones and discard the skin - cut the chicken into large bites.
  • Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
  • In a large skillet, melt the butter over medium-high heat and add the onions and mushrooms, cook until translucent - about 15 minutes.
  • Add the flour and cook over low heat, for about 2 minutes.
  • Add the hot stock to the sauce, simmer for another minute or somewhat until thickened.
  • Add 1 teaspoon of Kosher salt, 1/2 teaspoon of black pepper, and heavy cream.
  • Add the cubed chicken, carrots, peas, and parsley. Mix well.
  • Taste and add more salt, if needed.
  • Pour filling into 4 oven-proof bowls.
  • Brush egg wash around the top edges of the bowls.
  • Cut the dough so it fits over the top of each bowl, with about a half inch lip around the sides. (if desired, cut additional decorative leaf-like shapes to add on top of the pot pies)
  • Place cut dough on top of each bowl. Press the sides against the edges of the bowl.
  • Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
  • Make 3 or 4 slits in center of each dough topping.
  • Place on baking sheets and bake for 45 minutes.
  • Let rest for at least 15 minutes (filling is extremely hot!!)



Calories: 765kcal
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  • 5 stars
    Wow! Just saw that I didn’t send a review on this one! I made it again today. Just divine. Easy to make the filling. I made the first time with the roasted bone in chicken breasts. Today I had to substitute 2 thighs and 2 breasts since I didn’t have 4 breasts. Worked fine. I used homemade chicken stock this time and is really worth the effort to use rather than the “boxed” stuff. I made a lot of it and froze it so it was easy to use for this recipe. I used bottom and top refrigerated pie dough this time. Easy and was still good. A little less doughy than making your own but was still fine in a pinch. Just couldn’t bring myself to make pie dough. Who doesn’t just adore doughy pot pie!!! Very well done. No substitutions needed and comfort food at its finest. Thanks for another fabulous recipe and making me look like a much better cook than I am. Don’t ruin my secret.

    • Hi Diane! You are fearless in the kitchen…and we LOVE it! This chicken pot pie is one of our favorite dishes and we so so happy you made it and loved it! Homemade chicken stock puts it over the top! You are the BEST!!! Thank you so much as always for sharing and the wonderful review!!! xoxo Kris & Wesley

  • Have not tried the recipe yet. What size bowls do you use to bake the pot pies in? I like to have everything perfect before I start a recipe.

    Thank you,

    • Hi Dee! So sorry for the delayed response. Honestly, we’ve made these pot pies in all sizes. We find that an ideal size is a large ramekin (32 oz). You could also go with mini cast-iron skillets. Anything that’s oven proof will work. Smaller, you can adjust the bake time down, but, it’s all very close to same amount of time in the oven…just want to get inside nice and bubbly and the crust a golden brown. I’ve included a link to the 32 oz. ramekins that we use:
      Hope this helps and let us know if you make them and how they turn out. They are one of our most favorite things to make! Pure comfort food!

  • Absolutely fantastic. I have made several of your recipes and they are over the top good on so many levels. Looking forward to your cookbook!

  • 5 stars
    This recipe is a hit every time I make it. Comfort food extreme! Cannot wait to try other recipes of yours! I even make your perfect pie crust! I can’t love my family any more by making this for them except to make them a thanksgiving dinner! Thank you!

    • Melinda!! You have no idea how happy this makes us!! We love making chicken pot pie so much! And you are so right! It’s the perfect way to show your family how much you love them! We have a tradition of making one for the entire extended family the night before Thanksgiving every year! We are thrilled you are loving the recipe and thank you so so much for sharing and providing such a wonderful review. That honestly means so very much to us! All the very best, Kris & Wesley

  • You’ve become my go to for weekend cooking if I truly want to pamper and wow the family. I knew where to look when the pot pie mood hit. AMAZING is not an exaggeration. Comfort at its well, most comforting. :.)
    Please make a cookbook!

    • Hi Monica!! You have no idea how big of a smile you just gave us!! That is so wonderful!! We are thrilled you are having fun and great success with the recipes! And thank you SO MUCH for letting us know! We plan on a cookbook in the coming year or so. We’ll shout it out from the rooftops once it’s finally in the works!! Thanks for your support!! xoxo Kris & Wesley

    • Hi Ellie! We are so thrilled to hear you enjoyed our chicken pot pie recipe! That means so much to us, especially coming from such an accomplished baker and cook as you!!! Thanks so much for letting us know and for the awesome review. That honestly means the world to us!! All the very best, Kris & Wesley

  • 5 stars
    Terrefic recipe! The suggestion re shitake mushrooms caused me to add some stock from some dried porcinis that I had hydrated for another recipe. And I used a little fresh basil. Thank-you for this.

    • Hi Donna! Wow, oh wow! Porcini stock would put these pot pies over the top!! And the basil sounds wonderful, too! We are so happy you had such great success with the recipe! And thank you SO MUCH for letting us know and for the great reivew. That means the world to us!! All the very best, Kris & Wesley

  • 5 stars
    Oh my goodness this pot pie was delicious. I have made them in the past and no one liked them. I followed the recipe exactly as it was written and it came out perfect. Your video was extremely helpful. Thank you so much for this keeper.

    • Hi Carol! That is so awesome to hear! We are thrilled you had success with the recipe! We love these pot pies so much! In fact, we’re baking a big batch for a night-before-Thanksgiving gathering with the family! Thank you so much for letting us know and the great review. We appreciate that very, very much! All the best, Kris & Wesley

  • 5 stars
    I made it for the third time tonight and felt I finally needed to leave a review so others can trust this is perfection. My husband loves pot pie and he devours this one every time. He said it’s the best he’s ever had and now the bar has been set. My four year old son also gave it two thumbs up! Lol. I used a leftover chicken that I cooked whole in my Instant Pot. If you’ve never done this, I highly recommend it for flavorful tender chicken that can be eaten as is or in other recipes such as this one. I also used a bag of frozen peas and carrots just for ease of it. To make the 5 cups of broth, I used one box of chicken bone broth (4 cups) and added a cup of water with an additional chicken boullion. Thanks for this phenomenal recipe that I’ll be using for years to come!

    • Hi Karen!! You have no idea how happy you just made us!! Thank you so very much for letting us know about your success with the chicken pot pie recipe! We absolutely love it, too. And your modifications sound 100% perfect. Thank you again for taking the time to write this comment. It truly means the world to us. Please stay in touch!! All the best, Kris & Wesley

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