With hearty ingredients and rich flavor, this homemade chicken pot pie is a meal worth sitting down for

A Thoughtfully Made Meal

There’s a version of chicken pot pie that feels more like an idea than a meal—overly thick, aggressively creamy, and somehow flat. It fills you up, but it doesn’t feel finished.

Dinner should feel finished.

This chicken pot pie is built the way we actually cook: starting with mirepoix, taking time where it matters, and using good dairy with intention. Butter and milk aren’t here to hide anything—they’re here to support flavor that’s already been built.

We are dairy farmers, so we cook with dairy we trust and know well. Used thoughtfully, it brings balance and depth, not heaviness. And if you’re dairy-free and find yourself here, you’re still welcome at the table—this recipe adapts without losing what makes it good.

With a creamy filling and homemade pie crust, this is the kind of meal that smells like dinner while it’s cooking and tastes like something you’ll want on your weekly winter meal rotation!

• Making the time for Classic Chicken Pot Pie
• What makes this pie different
• Homemade Chicken Pot Pie Recipe
• FAQ’s
• Printable Recipe Card
• Pin for Later
• More comforting recipes

Making the time for Classic Chicken Pot Pie

I’m reminded of the story in Jeanette Walls’ “Half Broke Horses” where Lily spends hours perfecting a meal for her husband and two kids only for them to scarf it down in under 5 minutes. She looks at their empty plates in horror and exclaims how she would never spend that much time on cooking ever again.

While it’s true, not every night allows enough time for a crafted, completely homemade meal, there is magic in spending an afternoon in the kitchen using real ingredients and getting help from tiny hands.

This homemade pot pie with chicken thighs, my homemade crust recipe, and thoughtful, rich ingredients doesn’t have to be intimidating. It’s an invitation to settle in, make a meal you are proud of, and send everyone to bed with full bellies. My Shepherd’s Pie, Sausage and Squash Soup, and Norwegian Lefsa are some of the other recipes that get the whole family in the kitchen on these cold weekends.

What Makes This Pot Pie Different

• It starts with mirepoix, providing a significantly fresh flavor base with the veggies
• The sauce is built slowly and tastes good before it thickens
• Butter and milk are used with purpose, not excess
• The flaky pie crust is homemade—and earns its place

Nothing flashy. Nothing rushed. Just a well-made meal.

A Butter Pie Crust

A proper chicken pot pie needs a crust that can hold its own. Not decorative nor flimsy. Something flaky, sturdy, and good enough to eat on its own.

This is the crust we use – a classic butter crust, mixed gently and rolled with intention. It bakes up crisp and golden brown and stands up to a savory filling without getting soggy.

Homemade Chicken Pot Pie Recipe

Homemade Butter Pie Crust (Double Crust)

Ingredients

• 2½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar (optional, but recommended—even for savory pies)
• 1 cup cold unsalted butter, cubed
• 6–8 tbsp ice-cold water

Method

1. In a large bowl, whisk together flour, salt, and sugar.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Add ice water one tablespoon at a time, mixing gently just until the dough comes together.
4. Divide into two disks, wrap, and refrigerate at least 1 hour.
5. Roll one disk for the bottom crust and one for the top.

Kitchen Notes

• Cold butter = flaky crust. If it softens, pause and chill.
• Don’t overwork the dough—restraint matters.
• That small amount of sugar helps with browning and flavor

ALSO, no one is judging your store-bought pie dough. Because we know we’ve all been there and fed is best!

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Chicken Pot Pie Filling (Built on Mirepoix)

For the chicken & stock

• 2–2½ lbs bone-in, skin-on chicken thighs (or a whole cut-up chicken)
• 1 onion, halved
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 2 bay leaves
• 1 tsp whole peppercorns
• Water to cover
• Salt

For the filling

• 4 tbsp butter (happy dairy)
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 2½–3 cups chicken stock
• ½ cup whole milk or cream
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp white pepper (or black pepper)
• Salt, to taste
• 1 cup frozen peas
• ½ cup corn (optional)
• 2 tbsp chopped fresh parsley
• 3 cups cooked chicken, shredded or chunked

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Step-by-Step Instructions

Preheat oven to 400°F

1. Cook the Chicken

Place chicken, onion, carrot, celery, bay leaves, peppercorns, and a generous pinch of salt in a large pot. Cover with water.

Bring to a gentle simmer and cook 45–60 minutes, until the chicken is tender. Remove chicken, strain the stock, and set both aside. Shred chicken into bite-sized pieces.

2. Build the Mirepoix

In a heavy pot or Dutch oven, melt butter over medium heat.

Add onion, carrot, and celery with a pinch of salt. Cook 10–12 minutes, stirring occasionally, until soft and fragrant. Don’t rush this—this is where flavor is built.

Add garlic and cook 30 seconds.

3. Make the Sauce

Sprinkle flour over the vegetables and stir well. Cook 2–3 minutes to remove any raw flour taste.

Then, slowly whisk in warm chicken stock. Bring to a gentle simmer and cook until thickened.

Stir in milk or cream. Season with thyme, pepper, and salt. The sauce should coat a spoon without feeling heavy.

Dairy-Free Option:

Skip the milk or cream and use additional stock. Finish with 1 tablespoon olive oil or plant-based butter for balance.

4. Finish the Filling

Fold in chicken, peas, corn, and parsley. Taste and adjust seasoning.

Let the filling cool slightly—this helps keep the crust crisp.

5. Assemble & Bake

Lastly, line a pie dish with the bottom crust. Fill with the chicken mixture. Top with the second crust, crimp edges, and cut a few vents. Brush with egg wash (optional for dairy-free).

Bake 40–45 minutes, until deeply golden and bubbling. Let rest 15 minutes before slicing.

From Our Kitchen

This isn’t a reinvented pot pie. It’s not meant to surprise you. It’s meant to feed people well.

Built slowly, finished with care, and made with ingredients that earn their place—this is what dinner looks like in our house.

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Questions about Making Homemade Chicken Pot Pie

Printable Recipe Card

Closing Thoughts

With a little bit of a lull in the winter, it’s more often that all of us will sit down for a meal together at the end of the day. What makes this family time even better is when it’s accompanied by a meal made with time, thought, and real ingredients. This homemade chicken pot pie is flavorful, hearty, and something your family will thank you for!

Pin for Later!

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Green Bean Soup

Creamy Potato Soup

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