Why You’ll Love This Recipe
This Chicken Pot Pie recipe is comforting, flavorful, and surprisingly easy to make. It uses simple, wholesome ingredients and can be made with store-bought or homemade pie crust. The rich, creamy filling and golden crust make it a meal that feels both rustic and indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pie crusts (store-bought or homemade)
- Cooked chicken (shredded or cubed)
- Butter
- Onion, chopped
- Carrots, diced
- Celery, chopped
- Frozen peas
- All-purpose flour
- Chicken broth
- Milk or heavy cream
- Salt and black pepper
- Thyme or parsley (optional)
Directions
- Preheat the oven:
- Set the oven to 400°F (200°C).
- Cook the vegetables:
- In a large skillet, melt the butter over medium heat.
- Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Make the sauce:
- Stir in the flour and cook for 1 minute to remove the raw flavor.
- Gradually whisk in chicken broth and milk, stirring until smooth and thickened.
- Add the filling ingredients:
- Stir in the cooked chicken and peas.
- Season with salt, pepper, and thyme or parsley if desired. Remove from heat.
- Assemble the pie:
- Line a pie dish with one crust.
- Pour in the chicken filling.
- Top with the second crust, sealing the edges and cutting small slits for steam to escape.
- Bake:
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges brown too quickly, cover them with foil halfway through baking.
- Cool and serve:
- Let the pie rest for 10 minutes before slicing and serving.
Servings and timing
This recipe serves about 6 people. Preparation takes 20 minutes, and baking takes around 35 minutes. The total time is approximately 55 minutes.
Variations
- Individual Pot Pies: Bake in ramekins for personal servings.
- Turkey Pot Pie: Substitute cooked turkey for chicken — great for using leftovers.
- Biscuit Topping: Replace the pie crust with biscuit dough for a cozy twist.
- Vegetable Medley: Add mushrooms, corn, or green beans for extra color and flavor.
- Herb Crust: Mix dried herbs or shredded cheese into your crust for added aroma.
Storage/Reheating
Store leftover Chicken Pot Pie covered in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) for 20 minutes or until warmed through. You can also microwave individual portions for 1–2 minutes. To freeze, wrap the unbaked or baked pie tightly in foil and freeze for up to 2 months. Thaw overnight before baking or reheating.
FAQs
1. Can I use rotisserie chicken?
Yes, it’s a great shortcut that saves time and adds flavor.
2. Can I make Chicken Pot Pie ahead of time?
Yes, assemble it up to a day in advance and refrigerate until ready to bake.
3. Can I use puff pastry instead of pie crust?
Absolutely — puff pastry gives a lighter, flakier topping.
4. How can I make the filling thicker?
Simmer the sauce longer or add a bit more flour to the butter mixture.
5. Can I make Chicken Pot Pie without cream?
Yes, use milk or a mix of broth and milk for a lighter version.
6. Can I freeze Chicken Pot Pie?
Yes, freeze baked or unbaked pies for up to 2 months. Thaw overnight before baking or reheating.
7. Why is my pot pie filling watery?
It likely wasn’t thickened enough before baking; make sure the sauce is creamy before assembling.
8. What vegetables can I use?
Classic options include carrots, peas, celery, and onions, but you can also use corn, green beans, or potatoes.
9. How do I keep the bottom crust from getting soggy?
Pre-bake (blind bake) the bottom crust for 10 minutes before adding the filling.
10. Can I make a crustless Chicken Pot Pie?
Yes, skip the crust and top with mashed potatoes or biscuits instead.
Conclusion
Chicken Pot Pie is a timeless comfort food that combines creamy filling, tender chicken, and a flaky crust for the ultimate cozy meal. It’s hearty, homey, and perfect for any occasion. Whether you use homemade or store-bought crust, this dish delivers rich, savory flavor in every bite — a true classic you’ll want to make again and again.
Print
Chicken Pot Pie is a classic comfort food filled with tender chicken, hearty vegetables, and a rich, creamy sauce wrapped in a flaky, golden crust. It’s cozy, satisfying, and perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course, Comfort Food
- Method: Baked
- Cuisine: American
Ingredients
- 2 pie crusts (store-bought or homemade)
- 2 cups cooked chicken, shredded or cubed
- 4 tbsp butter
- 1/2 cup onion, chopped
- 1 cup carrots, diced
- 1/2 cup celery, chopped
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk or heavy cream
- Salt and black pepper, to taste
- 1/2 tsp thyme or parsley (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in flour and cook for 1 minute to remove raw flavor.
- Gradually whisk in chicken broth and milk until the sauce thickens and becomes creamy.
- Add cooked chicken and peas. Season with salt, pepper, and herbs if desired. Remove from heat.
- Line a pie dish with one crust. Pour in the filling and cover with the second crust. Seal edges and cut slits on top for steam.
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. Cover edges with foil if they brown too quickly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Blind bake the bottom crust for 10 minutes to avoid sogginess.
- Substitute puff pastry for a lighter, flakier topping.
- To make ahead, assemble and refrigerate up to 24 hours before baking.
- Freeze baked or unbaked for up to 2 months; thaw overnight before baking or reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
