Southern chicken pot pie is the ultimate comfort food. The recipe features tender chicken, hearty vegetables, and plenty of golden brown pie crust. Plus, the recipe is very easy to make. With a few ingredients and a little time, you can have dinner on the table in no time.

Homemade Pot Pie

Chicken pot pie in a pie dish. There's a dark grey bowl to the side, along with a piece of french bread with butter.

There’s not much better than a homemade chicken pot pie recipe. It’s comfort and southern food at its finest. It’s a great recipe because you can change out the veggies, use puff pastry, or use rotisserie chicken if you don’t have time to make chicken breasts.

Easy chicken pot pie recipe in a red and white pie dish. The dish is sitting on top of a wooden cutting board.

Watch How To Make Chicken Pot Pie

Step-By-Step Instructions

Cooking diced onions in a black saucepan with melting butter.

Start by adding the butter to a large saucepan. Next, add the diced onions to the pot and let them cook until they are more golden brown and translucent.

To make life easier, I bought some frozen diced onions for the recipe. It saves time, and they are still just as delicious.

Adding white flour to a saucepan with onions and melting butter.

Add the salt and pepper to the saucepan. Pour the flour into the pan and mix with a whisk. The flour will get very lumpy at this stage.

Pouring chicken broth into the saucepan.

Pour the chicken broth into the saucepan and mix with a whisk, getting out the flour lumps. Once you pour in the chicken broth, keep whisking to get the lumps out of the flour.

Pour the milk into the saucepan and continue to mix with a whisk, getting out the lumps. Continue whisking on occasion as the sauce thickens.

Frozen vegetables in a saucepan with gravy.

After the sauce thickens, add the frozen vegetables to the saucepan and stir.

Shredded chicken in a saucepan with gravy and mixed vegetables.

Next, add the shredded chicken to the saucepan and stir. For this recipe, I cooked some chicken breasts in the slow cooker the day before and shredded them up. You can also use a store-bought rotisserie chicken or boil the chicken and shred it.

Chicken pot pie in a pie pan sitting inside of crust.

Once you coat the chicken in the gravy mixture, you can spoon the chicken mixture into the pie crust. I used a refrigerated pie shell that comes with two pie crusts. Add one to the bottom, and then pour your ingredients into the shell.

Add the top crust on top. Tuck the top pie crust underneath the bottom crust and press it against the pie pan to help seal the crust. You can press it down with your fingers, or you can take a fork and go all the way around the edge to help seal it. Some people like to seal the crust underneath the edge, like in the picture below. This will help keep the gravy from bubbling out.

Chicken pot pie in a small oval dish. The top pie crust is pressed down on the sides of the dish.

I had some extra chicken breast, so I made a second chicken pot pie in a smaller dish. I pressed the top and bottom pie crust around the edges of the dish to help seal in the ingredients.

Cut slits in the top of the chicken pot pie. The slits resemble the sun with some rays.

Place your chicken pot pie on top of a cookie sheet covered in aluminum foil. Add some egg wash to the top of your chicken pot pie and cut some slits.

For the egg wash, I used one egg white and about a teaspoon of water. Beat it for a minute and brush it on top of the pie crust. The egg wash will help make it a flaky pie crust on top. It really does make a big difference. You want to cut a few slits in the top of the chicken pot pie so the steam can escape.

Baked traditional chicken pot pie in a red baking dish.

Bake the traditional chicken pot pie for 30-40 minutes or until the top of the pie crust is golden brown and flaky.

Baked chicken pot pie in a red baking dish. The dish is sitting on top of a wooden cutting board. There's a gray bowl with a scoop of chicken pot pie sitting next to the pie pan.

Optional Vegetables

You can use your favorite vegetables for this recipe. I like to use a package of frozen veggies from the grocery store. Here are a few ideas:

Green beans
Mixed vegetables (that’s what I used)
Diced fresh veggies
Diced asparagus

Can I Use Puff Pastry For The Chicken Pot Pie?

Yes, but follow the directions on the puff pastry box for cooking temperature.

How To Store The Southern Chicken Pot Pie

You can either store the chicken pot pie in an airtight container or cover it with some plastic wrap and refrigerate it.

Can I Use Leftover Turkey For This Recipe?

Yes, you can use leftover turkey instead of chicken. It makes a delicious dish.

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Loaded with bacon, cheese, and ranch seasoning, this crack chicken casserole is a comfort food favorite your family will devour.
Baked until juicy and flavorful, this baked chicken and ranch dinner makes getting a delicious, easy meal on the table a breeze.
Warm and hearty, this slow cooker creamy chicken and potato soup recipe is the perfect hands-off dinner for busy weeknights.
Packed with creamy, cheesy goodness, this slow cooker cheesy chicken casserole is a must-try for effortless comfort food.

Double crust chicken pot pie in a grey bowl.

Can I Use My Own Homemade Pie Crust?

Yes! You can use your own recipe, or I have a homemade pie crust recipe with butter and shortening (you will have to double the recipe).

Can I Make Mini Pot Pies?

Yes, you can. The recipe should make about 7-8 mini pot pies. Mini pot pies are great if you have some leftover chicken from another recipe.

Southern Chicken Pot Pie

5 from 2 votes

Julie Pollitt

Southern chicken pot pie is an easy recipe to make that features a creamy filling with veggies and chicken. This is a recipe the whole family will love.

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Prep Time 45

Cook Time 30

Total Time 1 15

Course Chicken

Cuisine American

Servings servings

Calories 201 kcal

Ingredients

1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup onion diced
1 3/4 cup chicken broth
1/2 cup milk
3 cups cooked shredded chicken approximately three small breasts
2 cups frozen veggies
2 pie crusts

Egg wash

1 egg white
1 teaspoon water

Instructions

Preheat oven to 425 and roll out your pie crust in the bottom of a 9-inch pie pan.
Melt butter in a large saucepan on medium heat.
Add the diced onions and cook until they are golden brown and translucent.
Add the flour, salt, and pepper and mix. It will be thick and lumpy.
Pour the chicken broth into the pan and mix with a whisk, to get the lumps out of the flour mixture.
Next, pour the milk into the pan and continue whisking the ingredients. Allow the mixture to thicken into gravy. This will take a few minutes.
Once the gravy is thick, add the frozen vegetables and stir.
Add the shredded chicken and stir.
Pour the mixture into the pie pan.
Cover the mixture with a second pie crust and tuck the pie crust around the bottom crust. Or, seal the two crusts on the outside of the pie pan.
Beat the egg white and water and brush the top of the pie crust.
Cut several slits in the top of the pie crust to help vent the steam while cooking.
Bake for 30 to 40 minutes or until the top of the crust is golden brown and flaky. USE A PIE SHIELD OR TIN FOIL during the last 15 minutes of baking to keep the edges from burning.

Video

Notes

This is not a soupy chicken pot pie. If you like it more soupy, add another 1/2 cup of milk and chicken broth and cook until thickened.

If you don't have a pie shield, you can create one out of tin foil and add it to the edges of the pie halfway through the cooking process. Be careful when you put it on as it will be hot.

I bake my chicken pot pie on top of a baking sheet covered with aluminum foil in case anything drips over. It saves on cleanup time.

I used two-percent milk for the traditional chicken pot pie recipe, but you can use heavy cream if you like the gravy sauce to be a little richer.

I used store-bought pie crusts that come with two in a container.

Nutrition

Serving: 1Calories: 201kcalCarbohydrates: 12gProtein: 16gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 56mgSodium: 448mgFiber: 2gSugar: 3g

Tried this recipe?Let us know how it was!

5 from 2 votes (2 ratings without comment)

7 Comments

Dan says:

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Absolutely delicious!

1. Julie Pollitt says:
  
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  Thank you!
  
Tammy says:

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This is one of the most stunning pot pies I have ever seen. That crust is gorgeously flaky and golden and the filling is so satisfying. Nothing beats homemade…this one is perfect for the colder nights.

1. Julie Pollitt says:
  
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  Thank you! That is so sweet of you! We loved it. It’s definitely great for cold nights and it’s wonderful comfort food.
  
Miz Helen says:

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We sure have enjoyed featuring your awesome recipe on Full Plate Thursday, 625. Thanks so much for sharing with us and hope you will come back soon!
Miz Helen

Janet Jackson says:

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Why are you cooking this at such a high temperature?

1. Julie Pollitt says:
  
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  Hi Janet,
  
  Great question! The food is already hot when you pour it into the crust. You have a crust below and on top and you need it to cook and get flaky. The normal temperature for those pie crusts is 450 degrees, but I move it down to 425 so it has a few more minutes to bake and get brown and crispy. Hope that answers it.