Homemade Chicken Pot Pie Recipe
In the winter months I am looking for some hearty meals for my family. This recipe for Homemade Chicken Pot Pie is one I make often. This recipe will become a family favorite—and for good reason.
Nearly every family has their own version—some passed down on handwritten recipe cards, others learned by watching a grandmother cook without ever measuring a thing. No matter how it’s made, it always delivers the same promise: a warm, hearty meal that feels like home.
This is also one of those recipes that makes the most of what you already have. Leftover roast chicken, a handful of frozen vegetables, and pantry staples come together into something far greater than the sum of its parts. It’s practical, economical, and deeply satisfying—exactly the kind of cooking that has stood the test of time.
Whether you’re using leftover chicken from Sunday dinner or cooking it fresh just for this pie, the result is always satisfying.
INGREDIENTS YOU WILL NEED TO MAKE A CHICKEN POT PIE….
- butter
- onion
- celery
- carrots
- frozen peas
- garlic
- shredded chicken
- all-purpose flour
- chicken broth
- heavy cream
- dried thyme
- dried parsley
- seasoned salt
- poultry seasoning
- garlic powder
- Black pepper
- tube of crescent roll dough
Refrigerate any leftovers in an airtight container for up to 3 days. Wrap tightly and freeze for up to 2 months.
To reheat warm in the oven at 350°F until heated through.
Make-It-Your-Own Tips
- Use rotisserie chicken to save time. (Costco still sells them for only $5.00!!)
- Swap milk for heavy cream.
- Add fresh thyme or parsley.
- Pour filling into a baking dish and top with a single crust or biscuits.
This chicken pot pie is comfort food made for snowy evenings, and gathering around the table to share a warm, hearty meal with your family.
Grab your apron and scroll down for the complete recipe…
Ingredients
- 3 tbsps butter
- 1 medium chopped onion
- 2 stalks chopped celery
- 2 medium chopped carrots
- 1/2 cup frozen peas
- 4 cloves minced garlic
- 2 cups shredded chicken
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
SEASONINGS
- 1/2 tsp dried thyme
- 2 tsps dried parsley
- 1 tsp seasoned salt
- 1/2 tsp garlic powder
- black paper to taste
CRUST
- 1 8 oz tube of crescent roll dough
Instructions
- Set your oven to 375°F and lightly grease an 11×7-inch baking dish or a deep-dish pie pan.
- In a large skillet over medium-high heat, melt the butter. Add onion, celery, carrots, and peas, cooking for about 5-7 minutes until they start to soften.
- Stir in the garlic and cook for another minute until fragrant. Add the shredded chicken and mix well.
- Sprinkle the flour over the mixture and stir until everything is evenly coated.
- Slowly pour in the chicken broth, stirring continuously to avoid lumps. Let it simmer for 2-3 minutes until it thickens slightly.
- Mix in the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and black pepper.Finally, stir in the heavy cream and let everything cook for another 2-3 minutes until the filling is thick and creamy.
- Pour the filling into your prepared baking dish. Spread the crescent rolls over the top of the filling.
- Place the dish in the oven and bake for 12-15 minutes or until the crescent rolls are golden brown and cooked through. Let it cool slightly before serving. Enjoy!