The moment your fork breaks through that flaky, golden crust and sinks into the creamy chicken filling, you know something special is waiting. This homemade chicken pie feels rich, comforting, and full of savory flavor, which makes cold winter days feel warmer right away. Each bite delivers tender chicken, hearty vegetables, and a velvety sauce, all wrapped in a buttery crust that bakes up crisp and irresistible.
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At the same time, this is the kind of meal that fills the kitchen with cozy aromas and brings everyone to the table without calling them twice. Whether you serve it for a relaxed family dinner or enjoy the leftovers the next day, this chicken pie delivers true comfort food—classic, satisfying, and completely RIDIC-ULICIOUS.
Table of contents
Why You’ll Love This Chicken Pie
- Made with a whole chicken for deep, homemade flavor
- Creamy filling without being heavy
- Uses simple pantry ingredients
- Perfect way to use my flaky butter pie crust
- Comfort food that reheats beautifully
Ingredients You’ll Need
Cooking the Chicken
- 1 whole chicken (4–5 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, quartered
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- Water, enough to cover chicken
Chicken Pie Filling
- 4 tablespoons butter
- 1 small onion, finely diced
- 1/3 cup all-purpose flour
- 2 cups reserved chicken broth
- 1 cup whole milk
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 3 cups cooked chicken, chopped or shredded
- 2 cups mixed vegetables (peas, carrots, corn, green beans)
Crust
- 1 homemade pie crust (bottom and top crust)
How to Make Homemade Chicken Pie
Step 1: Cook the Whole Chicken
Place the whole chicken in a large pot. Add the onion, carrot, celery, salt, and pepper. Cover completely with water and bring to a boil. Reduce heat and simmer gently for 60–75 minutes, until the chicken is fully cooked and tender.
Remove the chicken from the pot and let cool. Strain and reserve the broth. Once cool enough to handle, remove the meat from the bones and chop or shred. Measure out 3 cups chicken for the pie. Use the rest for a batch of my classic chicken salad!
Step 2: Make the Creamy Filling
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes, until soft and translucent.
Sprinkle in the flour and stir constantly for 1 minute. Slowly whisk in 2 cups chicken broth, then add 1 cup milk. Continue stirring until thickened, about 3–5 minutes.
Season with salt, pepper, thyme, and poultry seasoning. Stir in the cooked chicken and mixed vegetables. Remove from heat and let cool slightly.
Step 3: Assemble the Pie
Preheat oven to 375°F.
Roll out one pie crust and place it into a 9 x 11 baking dish. (9×9 will yield a thicker pie). Pour the chicken filling into the crust and spread evenly.
Roll out the second crust and place over the filling. Trim excess dough, seal and crimp the edges, and cut a few slits in the top for steam.
Step 4: Bake
Place the pie on a baking sheet. Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
If the crust browns too quickly, loosely cover with foil during the last 10–15 minutes. Let rest 10–15 minutes before slicing.
FAQ
Can I use leftover or rotisserie chicken?
Yes. You’ll need 3 cups cooked chicken, but using a whole chicken adds extra flavor from the broth.
Can I freeze chicken pie?
Absolutely. Assemble the pie, wrap tightly, and freeze unbaked for up to 3 months. Bake from frozen, adding 15–20 minutes.
How do I keep the crust from getting soggy?
Let the filling cool slightly before assembling and bake on a lower oven rack for a crisp bottom crust.
Storage Tips
Store leftovers covered in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F for best texture.
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Homemade Chicken Pie
Ingredients
Cooked Chicken & Broth
- 1 whole chicken 4–5 pounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion quartered
- 1 large carrot roughly chopped
- 1 stalk celery roughly chopped
- Water enough to cover chicken
Filling
- 3 cups chicken (from chicken) chopped or shredded you (can also use rotisserie chicken)
- 4 tablespoons butter
- 1 small onion finely diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 2 cups mixed vegetables peas, carrots, corn, green beans
Crust
- 2 pie crusts
- 1 egg
- 1 Tbsp water
Instructions
- Place the whole chicken in a large pot. Add 1 teaspoon salt, 1/2 teaspoon pepper, quartered onion, chopped carrot, and celery. Cover with water.
- Bring to a boil, then reduce to a gentle simmer. Cook 60–75 minutes, or until fully cooked.
- Remove chicken and let cool. Strain broth and reserve. Shred/chop chicken and measure 3 cups for the recipe. Reserve 2 cups broth.
- In a large skillet, melt 4 tablespoons butter over medium heat. Add diced onion and cook 3–4 minutes until softened.
- Sprinkle in 1/3 cup flour and stir constantly for 1 minute.
- Slowly whisk in 2 cups broth, then whisk in 1 cup milk. Stir 3–5 minutes until thick and creamy.
- Stir in 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon thyme, and 1/4 teaspoon poultry seasoning.
- Add 3 cups cooked chicken and 2 cups mixed vegetables. Stir until combined. Remove from heat and let cool 5–10 minutes.
- Preheat oven to 375°F. Lightly grease a 9 x 11-inch baking dish.
- Roll out one crust and press it into the dish. Trim overhang as needed.
- Spoon filling into crust and spread evenly.
- Roll out second crust and place on top. Trim excess, seal edges, and cut 4–6 small slits to vent.
- Optional: brush with egg wash.
- Bake on a baking sheet for 45–50 minutes, or until crust is golden and filling is bubbling.
- Rest 10–15 minutes before slicing or scooping.
Notes
Notes
- 9 x 9 thicker pie: Use a 9 x 9-inch dish for a thicker filling layer. Bake 50–60 minutes. If crust browns early, tent loosely with foil for the last 10–15 minutes.
- 9 x 11 best result: This dish size gives the best crust-to-filling balance and scoops beautifully.
- Frozen veggies: Add them straight in—no need to thaw.
- Prevent soggy bottom: Let filling cool slightly before assembling and bake on the lower rack.
Storage
- Refrigerate leftovers up to 4 days.
- Reheat at 350°F until hot for best crust texture.