Chicken Pot Pie is the ultimate comfort food, combining tender chicken, hearty vegetables, and a creamy sauce all encased in a flaky, golden crust. This timeless dish is perfect for family dinners, holiday gatherings, or even cozy weeknight meals. With its rich flavors and nostalgic appeal, this recipe is sure to become a favorite in your household.
Why You’ll Love This Recipe
This Chicken Pot Pie is the epitome of homemade goodness. It boasts a buttery, crisp crust, a creamy and flavorful filling, and all the savory elements of a complete meal in one slice. Whether you’re cooking for a crowd or preparing leftovers for the week, this dish delivers every time. Plus, it’s endlessly customizable, making it easy to adapt to your preferences or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast or thighs, shredded or cubed
- Olive oil
- Onion, diced
- Garlic, minced
- Carrots, diced
- Celery stalks, diced
- Frozen peas
- Unsalted butter
- All-purpose flour
- Chicken broth
- Milk or half-and-half
- Salt
- Black pepper
- Dried thyme
- Prepared pie crust (top only, or top and bottom)
- Egg, beaten (for egg wash)
Detailed Instructions
Step 1: Preheat Your Oven
Begin by preheating your oven to 400°F (200°C). This ensures your pot pie bakes evenly and achieves that perfectly golden crust.
Step 2: Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften. This step builds the foundation of flavor for your filling.
Step 3: Create the Roux
Stir in unsalted butter and let it melt completely. Once melted, sprinkle all-purpose flour over the mixture and stir continuously for 1–2 minutes. This creates a roux, which will thicken your filling. Be sure to cook the flour thoroughly to eliminate any raw taste.
Step 4: Add Liquids and Thicken
Gradually whisk in chicken broth and milk or half-and-half. Stir constantly to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until it thickens. This step is crucial for achieving a creamy consistency in your filling.
Step 5: Combine Ingredients
Add cooked chicken, frozen peas, salt, black pepper, and dried thyme to the skillet. Stir everything together to combine, then remove from heat. The peas add a pop of color and sweetness, while the thyme enhances the savory notes.
Step 6: Assemble the Pie
Pour the chicken mixture into a 9-inch pie dish. If using a bottom crust, place it in the dish first before adding the filling. Cover with the top crust, seal the edges by pressing them together, and cut small slits in the top to allow steam to escape during baking.
Step 7: Add the Finishing Touch
Brush the top crust with beaten egg for a golden finish. This simple step makes your pot pie look as good as it tastes.
Step 8: Bake to Perfection
Bake the pot pie for 30–35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10 minutes before serving to allow the filling to set slightly.
Servings and Timing
- Servings: 6–8
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations to Try
- Turkey Pot Pie: Swap chicken for leftover turkey, especially after holidays like Thanksgiving.
- Vegetarian Version: Omit the chicken and double up on veggies like mushrooms, corn, or potatoes.
- Mini Pot Pies: Use a muffin tin to create personal-sized pies—perfect for parties or portion control.
- Crust Alternatives: Use puff pastry for a flakier topping or biscuit dough for a rustic twist.
- Cheesy Pot Pie: Stir shredded cheddar cheese into the filling for an indulgent, gooey layer.
Serving Suggestions
Chicken Pot Pie pairs beautifully with a side salad or steamed green beans for a balanced meal. For an extra touch, serve it with warm dinner rolls or garlic bread to soak up any leftover sauce.
Storage and Reheating Tips
Store leftovers covered in the fridge for up to 4 days. Reheat individual slices in the microwave or in the oven at 350°F until warmed through. To freeze, let the pot pie cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Reheat from frozen at 375°F until hot and bubbly, covering with foil if the crust starts browning too quickly.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is a convenient shortcut that adds excellent flavor to the filling. Simply shred or cube it before adding it to the skillet.
Can I freeze Chicken Pot Pie?
Absolutely. You can freeze the baked pie or assemble it ahead of time and freeze unbaked. When baking from frozen, increase the cook time by 15–20 minutes.
What’s the best way to thicken the filling?
Flour is used in the recipe to thicken the filling. Make sure to cook it with the vegetables before adding the liquids to avoid a raw flour taste.
Can I use store-bought crust?
Yes, store-bought crust works well and saves time. However, if you have the time, homemade crust adds a special touch.
What vegetables can I use?
Carrots, peas, and celery are traditional, but feel free to experiment with green beans, corn, mushrooms, or diced potatoes.
How do I prevent a soggy bottom crust?
Blind bake the bottom crust for 5–7 minutes before adding the filling. Alternatively, place a baking sheet under the pie dish while baking to help distribute heat evenly.
Is this recipe dairy-free?
Not as written, but you can substitute the butter with plant-based alternatives and use unsweetened almond or oat milk to make it dairy-free.
Can I make the filling ahead of time?
Yes! The filling can be made 1–2 days in advance and stored in the fridge until you’re ready to assemble and bake.
Why is my filling runny?
The filling may be undercooked or not thickened enough before going into the pie crust. Be sure to let it simmer until thick before assembling.
What’s the best type of pie dish to use?
A 9-inch glass or ceramic pie dish works best, as it distributes heat evenly and helps achieve a golden crust.
Conclusion
Chicken Pot Pie is a warm, comforting classic that never goes out of style. With its creamy chicken and vegetable filling wrapped in a golden crust, it’s a satisfying meal the whole family will love. Whether made from scratch or with a few shortcuts, this recipe is a reliable favorite you’ll return to again and again. So gather your ingredients, roll up your sleeves, and enjoy the deliciousness of homemade Chicken Pot Pie!
Easy Homemade Chicken Pot Pie
Ingredients
- 2 cups cooked, shredded or cubed chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1/2 cup frozen peas
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 prepared pie crust (top only, or top and bottom)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, carrots, and celery. Cook for 5–7 minutes until the vegetables soften.
- Stir in unsalted butter and melt completely. Sprinkle flour over the mixture and stir continuously for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk or half-and-half. Bring to a simmer and cook until thickened, about 5 minutes.
- Add cooked chicken, frozen peas, salt, black pepper, and dried thyme to the skillet. Stir to combine and remove from heat.
- Pour the chicken mixture into a 9-inch pie dish. If using a bottom crust, place it in the dish first before adding the filling.
- Cover the filling with the top crust, seal the edges by pressing them together, and cut small slits in the top to vent.
- Brush the top crust with beaten egg for a golden finish.
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for 10 minutes before serving.