This Chicken Pot Pie is the perfect blend of savory ingredients and flaky pastry. It’s a full meal in one dish, offering protein, vegetables, and a rich, creamy sauce all in a single bite. It’s ideal for family dinners, potlucks, or any time you’re craving cozy, satisfying comfort food. Plus, it can be made ahead and reheated, making it great for busy weeknights or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked, shredded or diced chicken
Butter
Onion
Garlic
Carrots
Celery
Frozen peas
All-purpose flour
Chicken broth
Milk or heavy cream
Salt
Pepper
Dried thyme
Refrigerated pie crusts (or homemade pie crust)
Egg (for egg wash)
Directions
Preheat your oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add diced onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
Stir in the flour and cook for another minute to form a roux.
Slowly whisk in the chicken broth and milk or cream. Cook and stir until the mixture thickens.
Add the shredded chicken, peas, salt, pepper, and thyme. Stir to combine and remove from heat.
Roll out one pie crust into a 9-inch pie dish. Pour the chicken filling into the crust.
Place the second crust on top, sealing the edges and cutting slits in the center to vent.
Brush the top crust with a beaten egg.
Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie rest for 10 minutes before serving.
Servings and timing
This Chicken Pot Pie serves 6 to 8 people. Prep time: 20 minutes Cook time: 35 minutes Rest time: 10 minutes Total time: 1 hour 5 minutes
Variations
Turkey Pot Pie: Swap the chicken for leftover turkey, perfect for holiday leftovers.
Vegetarian: Skip the chicken and add more vegetables or use plant-based meat alternatives.
Curry twist: Add a teaspoon of curry powder to the sauce for a spicy kick.
Cheesy version: Stir in a handful of shredded cheddar or parmesan cheese into the filling.
Mini Pot Pies: Make individual pot pies using ramekins or muffin tins.
Storage/Reheating
Store leftover Chicken Pot Pie covered in the refrigerator for up to 4 days. To reheat, place slices in the oven at 350°F (175°C) for 15-20 minutes until warmed through and the crust crisps up again. For a quick option, microwave individual servings, but note the crust may lose some flakiness.
FAQs
How do I keep the bottom crust from getting soggy?
Blind-baking the bottom crust for a few minutes before adding the filling or placing the pie on the lower oven rack can help prevent sogginess.
Can I make Chicken Pot Pie ahead of time?
Yes, you can assemble the pot pie a day in advance and keep it in the fridge. Bake it just before serving for the freshest crust.
Can I freeze Chicken Pot Pie?
Absolutely. You can freeze it before or after baking. Wrap it tightly and store for up to 3 months. Bake from frozen, adding extra time.
What kind of chicken should I use?
Rotisserie chicken, leftover roasted chicken, or poached chicken all work well for this recipe.
Can I use puff pastry instead of pie crust?
Yes, puff pastry gives a lighter, crispier top. Just use it as the top crust only.
How can I make this gluten-free?
Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend.
Is it possible to make this dairy-free?
Yes, use plant-based butter and milk alternatives like almond milk or oat milk. Make sure your crust is dairy-free too.
What vegetables can I add?
Green beans, corn, mushrooms, or potatoes are great additions. Use what you have on hand.
Can I use canned vegetables?
You can, but fresh or frozen vegetables provide better texture and flavor. Drain canned veggies well before adding.
Why is my filling too runny?
The filling may not have thickened enough on the stovetop. Simmer longer before adding to the crust to ensure a creamy consistency.
Conclusion
Chicken Pot Pie is a timeless dish that brings warmth and comfort to any mealtime. With a golden, buttery crust and rich, savory filling, it’s easy to see why this recipe is a family favorite. Whether you’re using leftovers or making it from scratch, this hearty meal is sure to satisfy.
Chicken Pot Pie is a comforting, hearty dish featuring tender chicken, mixed vegetables, and a creamy sauce baked inside a flaky golden crust. A classic meal perfect for cozy dinners.
Author:Catherine
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Yield:6 to 8 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
2 cups cooked, shredded or diced chicken
4 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk or heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 refrigerated pie crusts (or homemade)
1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
Stir in the flour and cook for another minute to form a roux.
Slowly whisk in chicken broth and milk or cream. Stir and cook until thickened.
Add chicken, peas, salt, pepper, and thyme. Mix well and remove from heat.
Roll out one pie crust into a 9-inch pie dish and add the filling.
Top with second crust, seal the edges, and cut slits for venting.
Brush the top with beaten egg.
Bake for 30–35 minutes or until crust is golden and filling is bubbling.
Let rest for 10 minutes before serving.
Notes
You can use leftover or rotisserie chicken to save time.For a richer flavor, use heavy cream instead of milk.Blind-bake the bottom crust slightly if you prefer a crisper base.Letting the filling cool slightly before assembling helps prevent a soggy crust.
