This recipe offers the perfect balance of creamy filling and buttery crust. It’s a full meal in one dish, packed with protein, vegetables, and savory flavor. It’s also highly customizable — you can use leftover chicken or turkey, frozen vegetables, or homemade pie dough depending on your time and taste preferences. It’s ideal for meal prep and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken, diced or shredded
Carrots, diced
Peas
Celery, chopped
Onion, finely chopped
Butter
All-purpose flour
Chicken broth
Milk or heavy cream
Salt
Pepper
Dried thyme (optional)
Pie crust (store-bought or homemade)
Egg (for egg wash, optional)
Directions
Preheat the oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add onions, carrots, and celery; cook until softened.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
Season with salt, pepper, and thyme if using.
Stir in the cooked chicken and peas. Remove from heat and let cool slightly.
Roll out one pie crust into a 9-inch pie plate. Fill with the chicken mixture.
Top with the second pie crust. Seal and crimp the edges. Cut slits in the top to allow steam to escape.
Brush the top with beaten egg for a golden finish.
Bake for 30–35 minutes, or until the crust is golden and the filling is bubbling.
Let sit for 10 minutes before serving.
Servings and timing
This recipe serves 6–8 people. Prep time: 20 minutes Cook time: 35 minutes Total time: 55 minutes
Variations
Use puff pastry instead of traditional pie crust for a lighter, flaky texture.
Add mushrooms, corn, or green beans for more variety.
Replace chicken with leftover turkey or rotisserie chicken.
Make it in ramekins or a muffin tin for individual servings.
Use dairy-free milk and butter for a lactose-free version.
Storage/Reheating
Store leftover pot pie in the refrigerator, covered or in an airtight container, for up to 4 days. To reheat, warm in the oven at 350°F (175°C) until heated through and the crust is crisp again. You can also reheat slices in the microwave, though the crust may soften. Freeze baked or unbaked pot pie for up to 2 months. Thaw overnight in the fridge before reheating or baking.
FAQs
Can I use store-bought pie crust?
Yes, store-bought crust works perfectly and saves time, though homemade crust adds extra flavor.
What kind of chicken should I use?
Any cooked chicken works—boiled, roasted, rotisserie, or leftover grilled chicken are all great options.
Can I make it ahead of time?
Yes, assemble the pie up to a day ahead and refrigerate. Bake when ready to serve.
Is Chicken Pot Pie freezer-friendly?
Absolutely. You can freeze it baked or unbaked. Just be sure to wrap it tightly and thaw before baking or reheating.
Can I make this without a top crust?
Yes, for a lighter version, you can use just a bottom crust or even bake it as a crustless casserole.
What vegetables work best?
Classic veggies include carrots, peas, celery, and onion, but feel free to add mushrooms, corn, or green beans.
How do I prevent a soggy bottom crust?
Blind baking the bottom crust for a few minutes before adding the filling helps. Also, allow the filling to cool slightly before assembling.
Can I make this recipe dairy-free?
Yes, substitute plant-based butter and non-dairy milk like oat or almond milk in the filling.
Do I need to cook the filling before baking?
Yes, cooking the filling ensures it’s properly thickened and the vegetables are tender before baking.
How do I know when the pot pie is done?
The crust should be golden brown, and the filling should be bubbling through the slits in the crust.
Conclusion
Chicken Pot Pie is a beloved, hearty dish that combines comforting flavors and a satisfying texture in every bite. With its rich, creamy filling and golden crust, it’s perfect for family dinners, potlucks, or any time you crave a warm and filling meal. This easy recipe gives you flexibility and delicious results — a true comfort food classic.
Chicken Pot Pie is a comforting classic filled with tender chicken and vegetables in a creamy, savory sauce, all enclosed in a flaky, golden pie crust. It’s perfect for cozy dinners and easily adaptable with pantry staples or leftovers.
Author:Catherine
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:6–8 servings
Category:Main Course
Method:Baked
Cuisine:American
Diet:Low Lactose
Ingredients
2 cups cooked chicken, diced or shredded
1 cup carrots, diced
1 cup peas (frozen or fresh)
1/2 cup celery, chopped
1 small onion, finely chopped
1/3 cup butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk or heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (optional)
2 pie crusts (store-bought or homemade)
1 egg, beaten (for egg wash, optional)
Instructions
Preheat oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook for about 5–7 minutes until vegetables are softened.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in chicken broth and milk. Stir constantly until mixture thickens (about 3–5 minutes).
Season with salt, pepper, and thyme (if using).
Add cooked chicken and peas. Stir to combine, then remove from heat and let cool slightly.
Roll out one pie crust and fit into a 9-inch pie plate. Pour in the chicken mixture.
Top with second pie crust, sealing and crimping the edges. Cut small slits in the top to allow steam to escape.
Brush the top crust with beaten egg if desired for a golden finish.
Bake for 30–35 minutes, or until the crust is golden brown and filling is bubbling.
Let the pot pie rest for 10 minutes before serving.
Notes
Use rotisserie chicken or turkey for convenience.Let the filling cool slightly before assembling to avoid a soggy crust.Blind bake the bottom crust for a crisper base.Make individual pies in ramekins or muffin tins for single servings.For a dairy-free version, use plant-based butter and non-dairy milk.
