Easy, Traditional, Homemade Chicken Pot Pie — Healthy Comfort Food Your Family Will Love

My husband and daughter described it as heaven on a plate and my grandson cried for the last piece! Definitely a winner. This easy, traditional, and slightly healthier homemade chicken pot pie has become our go-to for weeknight dinners, Sunday family meals, and holiday leftovers that everyone asks for again.

There’s something about warm oven steam, flaky crust, and a creamy veggie-filled filling that brings everyone to the table. Serve it for a cozy family dinner, a potluck, or those rainy days when you need a hug in a baking dish.

🧂 Ingredients:

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 3 medium carrots, diced (about 1 ½ cups)
• 2 celery stalks, diced
• 1 cup frozen peas (or fresh)
• 2 cups cooked shredded chicken (rotisserie works great)
• 3 tablespoons all-purpose flour (or 3 tbsp gluten-free flour)
• 2 cups low-sodium chicken broth
• 1 cup milk (use 2% or plant-based unsweetened milk for dairy-free)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice (optional, brightens flavor)
• 1 sheet store-bought pie crust or 1 batch homemade crust (9-inch) — for a healthier spin, use whole wheat crust or make a cauliflower crust for low-carb
• 1 egg, beaten with 1 tbsp water for egg wash (skip for vegan; brush with milk or olive oil instead)

Optional warmed-butter crumb topping (extra golden crust):

• 2 tablespoons melted butter or olive oil
• 2 tablespoons panko breadcrumbs (or gluten-free crumbs)

Prep time: 20 minutes (plus time to cook chicken if not using rotisserie)
Cook time: 35–40 minutes
Total time: ~1 hour

👩‍🍳 Directions:

1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep-dish baking pan.
2. Heat olive oil/butter in a large skillet over medium heat. Add onion and sauté 3–4 minutes until translucent.
3. Add garlic, carrots, and celery. Cook 6–8 minutes until vegetables begin to soften.
4. Stir in flour and cook 1 minute to remove raw taste — this helps thicken the filling.
5. Gradually whisk in chicken broth and milk, scraping any browned bits. Bring to a simmer and cook 5–7 minutes until the sauce starts to thicken.
6. Add shredded chicken, peas, thyme, parsley, lemon juice (if using), salt, and pepper. Taste and adjust seasoning. Simmer 2–3 minutes to marry flavors.
7. Pour filling into prepared pie dish and let cool for 5 minutes so filling isn’t piping hot under the crust.
8. Drape the pie crust over the filling, trim excess, and crimp edges. Cut a few vents in the top crust to release steam. Brush with egg wash (or milk/olive oil) and sprinkle the crumb topping if using.
9. Bake at 400°F (200°C) for 25–30 minutes or until crust is golden and filling is bubbling. If the crust browns too quickly, loosely tent with foil for the last 10 minutes.
10. Let the pie rest 10–15 minutes before slicing — this helps set the filling and keeps the pieces neat.

Cook’s tip: If your filling seems thin before baking, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in; simmer 1–2 minutes until thicker.

💡 Tips & Variations:

• Low-carb / Gluten-free: Make a crustless pot pie (bake filling in a casserole and top with mashed cauliflower or a gluten-free crust).
• Vegan: Swap chicken for chickpeas and use a plant-based milk + vegan butter and a vegan pie crust. Use nutritional yeast for a savory boost.
• Make-ahead: Assemble the pie, cover, and refrigerate up to 24 hours before baking. For longer storage, freeze unbaked pie (wrapped) up to 2 months; bake from frozen adding 15–20 minutes.
• Leftovers: Refrigerate for 3–4 days. Reheat single slices in a 350°F oven for 10–15 minutes for a crisp crust, or microwave for 1–2 minutes for a quick warm-up.
• Add-ins: Swap in mushrooms, diced potatoes, corn, or green beans. For extra richness, stir in ¼ cup sour cream or Greek yogurt before filling the crust.
• Equipment I love: A 9-inch ceramic pie dish or a cast-iron skillet gives a lovely crust (I often link to my favorites as part of my kitchen picks).

🩺 Health & Lifestyle Tie-in:
This version balances comfort and nutrition — lean protein from chicken, fiber and vitamins from carrots, celery, and peas, and heart-healthy olive oil. Choosing low-sodium broth and whole-grain crust helps reduce sodium and increase fiber. Homemade meals like this are not only better for your health but also easier on the wallet than frequent takeout — saving money that adds up toward long-term health and financial stability.

If you’re tracking calories or macros, you can easily lighten it further by reducing butter and using a cauliflower or thin whole-wheat crust. For family-friendly portions, aim for 1/6 to 1/8 of the pie per serving.

❤️ Conclusion:
If you make this dish, let me know in the comments or tag me — I’d love to see your version! My family calls this “heaven on a plate,” and if your husband, daughter, or little ones end up fighting over the last piece (or in my case, tearfully claiming it), then you’ve nailed it. Happy baking — and if you want my favorite pie dish or baking tools, check the links in my kitchen favorites (affiliate).

Homemade Chicken Pot Pie

A healthy, comforting chicken pot pie that brings families together with its flaky crust and creamy veggie-filled filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the filling

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 3 medium carrots, diced (about 1 ½ cups)
• 2 stalks celery, diced
• 1 cup frozen peas (or fresh)
• 2 cups cooked shredded chicken (rotisserie works great)
• 3 tablespoons all-purpose flour (or gluten-free flour)
• 2 cups low-sodium chicken broth
• 1 cup milk (2% or plant-based unsweetened) for dairy-free
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice (optional) brightens flavor

For the crust

• 1 sheet store-bought pie crust or 1 batch homemade crust (9-inch) for a healthier spin, use whole wheat crust or make a cauliflower crust for low-carb
• 1 egg beaten with 1 tbsp water for egg wash skip for vegan; brush with milk or olive oil instead

Optional topping

• 2 tablespoons melted butter or olive oil
• 2 tablespoons panko breadcrumbs (or gluten-free crumbs)

Method

 

Preparation

1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep-dish baking pan.
2. Heat olive oil or butter in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent.
3. Add garlic, carrots, and celery. Cook for 6–8 minutes until vegetables begin to soften.
4. Stir in flour and cook for 1 minute to remove raw taste — this helps thicken the filling.
5. Gradually whisk in chicken broth and milk, scraping any browned bits. Bring to a simmer and cook for 5–7 minutes until the sauce starts to thicken.
6. Add shredded chicken, peas, thyme, parsley, lemon juice (if using), salt, and pepper. Taste and adjust seasoning. Simmer for 2–3 minutes to marry flavors.
7. Pour filling into prepared pie dish and let cool for 5 minutes.

Assembly

1. Drape the pie crust over the filling, trim excess, and crimp edges. Cut a few vents in the top crust to release steam.
2. Brush with egg wash (or milk/olive oil) and sprinkle the crumb topping if using.

Baking

1. Bake at 400°F (200°C) for 25–30 minutes or until crust is golden and filling is bubbling.
2. If the crust browns too quickly, loosely tent with foil for the last 10 minutes.
3. Let the pie rest for 10–15 minutes before slicing.

Notes

For thinner filling, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in; simmer for 1–2 minutes until thicker. For low-carb or gluten-free options, consider making a crustless pot pie.