Y’all… you just found The Best Homemade Chicken Pot Pie Recipe! Nothing feels more like home than a chicken pot pie fresh out of the oven. Think buttery, flaky crust on the outside… tender chicken, creamy sauce, and hearty vegetables on the inside. It’s cozy, it’s filling, and it’s the kind of meal that makes your whole house smell amazing.

This is the recipe I come back to again and again because it’s simple, homemade, and a family favorite. I like to make it with my homemade pie crust recipe, but if you’re pressed for time, store-bought crust works too.

And because I can’t resist adding a Southern twist—I season it with a little Slap Ya Mama. That Cajun kick takes it from good to unforgettable.

---

Ingredients You’ll Need

• 1 recipe Pie Dough (or store-bought- no shame!) You need 2 crusts!
• 2 chicken breasts (about 1 lb, boneless + skinless)
• 1/3 cup butter (75 g). I use Kerrygold!https://amzn.to/47iPZ9U
• 4 stalks celery, sliced (50 g)
• 1/2 medium onion, chopped (45 g)
• 1/3 cup all-purpose flour (40 g)
• Salt and black pepper, to taste
• 1/2 teaspoon Slap Ya Mama (or your favorite Cajun seasoning)
• 1 chicken bouillon cube
• 1 cup whole milk (240 ml)
• 1 ¾ cups reserved chicken broth (from cooking chicken)
• 2 cups frozen mixed veggies (peas, carrots, corn, green beans—225 g)
• 1 egg
• 1 tablespoon whole milk (15 ml, for egg wash)

---

Step-by-Step Directions

Step 1: Cook the Chicken

1. Season chicken breasts with salt + pepper.
2. Place in a large pot, cover with salted water, and bring to a simmer.
3. Cook until the chicken reaches 165°F—don’t let it overcook or it’ll dry out.
4. Remove to a plate, cool slightly, then cut into bite-size pieces.
5. Reserve 1 ¾ cups of the cooking liquid (your broth) and toss the rest.

Step 2: Make the Creamy Filling

1. In a medium sauce pan, melt butter. Add onions and celery—cook until soft.
2. Stir in flour, salt, pepper, and Slap Ya Mama. Cook for 1–2 minutes.
3. Slowly whisk in the reserved broth and milk until you get a smooth, creamy sauce.
4. Add chicken and frozen veggies and heat it all up. Taste and adjust seasoning if needed.
5. Let the filling cool slightly so it doesn’t melt your crust.

Step 3: Assemble the Pie

1. Preheat oven to 425°F.
2. Roll out one pie crust and place it in a 9-inch deep-dish pie dish.
3. Add chicken filling.
4. Roll out the second crust and lay it on top. I like to do a lattice design. Seal the edges and crimp with a fork or your fingers.
5. Cut small slits in the top crust to let steam escape if you do a solid pie crust on top.
6. Whisk egg + 1 tablespoon milk, brush lightly over the top for that golden bakery shine.

Step 4: Bake

• Bake 40–50 minutes until the crust is golden and the filling is bubbling.
• If the crust starts browning too fast, cover loosely with foil.

Step 5: Rest and Serve

• Let it cool 15 minutes before cutting so the filling sets.
• Serve warm, and soak in those cozy Southern vibes.

---

Tips for the Best Chicken Pot Pie

• Use homemade crust if you have time! Here is my recipe!
• Don’t skip the egg wash—it’s what gives you that picture-perfect golden top.
• Make it fancy: A lattice top crust looks beautiful if you’re serving guests.

---

Why This is the Best Southern Chicken Pot Pie Recipe

This recipe is rich, creamy, and full of flavor thanks to the homemade broth, sautéed veggies, and a little Cajun seasoning. It’s hearty enough to be the whole meal, and it reheats beautifully—if you even have leftovers. 😉

It’s the kind of dish that feels special, but it’s easy enough to throw together on a weeknight. A true Southern staple.

---