Why You’ll Love This Recipe
This Chicken Pot Pie is the definition of cozy comfort. It combines simple ingredients into a rich and creamy filling wrapped in buttery pastry for a dish that feels like a warm hug. Perfect for family dinners or special gatherings, it’s easy to prepare, freezer-friendly, and endlessly adaptable. Whether you use rotisserie chicken or leftovers, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken (shredded or cubed)
carrots
peas
celery
onion
garlic
butter
all-purpose flour
chicken broth
milk or heavy cream
salt
pepper
dried thyme
pie crust (store-bought or homemade)
egg (for egg wash, optional)
Directions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Sauté chopped onions, carrots, and celery until softened, about 6–8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in flour and cook for 1–2 minutes, creating a roux.
- Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps. Cook until thickened, about 5 minutes.
- Add cooked chicken, peas, thyme, salt, and pepper. Stir to combine, then remove from heat.
- Roll out one pie crust into a 9-inch pie dish. Pour in the chicken filling.
- Top with the second crust. Seal the edges and cut slits in the top for steam to escape. Brush with egg wash if desired.
- Bake for 30–35 minutes, or until crust is golden brown and filling is bubbly.
- Let rest for 10 minutes before serving.
Servings and timing
This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Variations
- Double Crust or Single Crust: Use just a top crust or both top and bottom based on preference.
- Biscuit Topping: Replace the pie crust with drop biscuit dough for a rustic twist.
- Low-Carb Version: Skip the crust and bake the filling in ramekins with a cauliflower mash topping.
- Add Herbs: Fresh parsley, rosemary, or sage can enhance the flavor.
- Vegetarian Option: Use plant-based chicken or extra vegetables like mushrooms and potatoes.
Storage/Reheating
Store leftover Chicken Pot Pie in the refrigerator, covered or in an airtight container, for up to 4 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes.
Microwave individual portions in 1-minute intervals until heated through.
To freeze, assemble the pie (unbaked), wrap tightly, and freeze for up to 3 months. Bake from frozen, adding extra time as needed.
FAQs
Can I use rotisserie chicken?
Yes, it’s a great time-saver and adds flavor to the dish.
Can I make it ahead of time?
Absolutely. Prepare and refrigerate for up to 24 hours before baking.
How do I keep the crust from getting soggy?
Use a thick filling and avoid overfilling the pie. Preheating the baking sheet also helps create a crisper bottom crust.
What’s the best crust to use?
Store-bought refrigerated pie dough works great, or you can use your favorite homemade crust.
Can I freeze Chicken Pot Pie?
Yes. Freeze it unbaked for best texture. Bake straight from frozen, adding about 15–20 minutes to the baking time.
How do I know when it’s done?
The crust should be golden brown, and the filling should bubble up through the slits.
Can I use puff pastry instead of pie crust?
Yes, puff pastry makes a delicious and flaky topping. Use it only on the top, not the bottom.
What can I substitute for milk or cream?
Use unsweetened almond milk, half-and-half, or even evaporated milk as a lighter option.
Can I make mini pot pies?
Yes, divide the filling into ramekins and top with crusts for individual servings.
Is this recipe gluten-free?
Not by default, but you can use gluten-free flour and a gluten-free crust for an alternative version.
Conclusion
Chicken Pot Pie is a classic comfort dish that’s hearty, flavorful, and always satisfying. With its creamy filling, tender vegetables, and flaky crust, it’s a meal that brings everyone to the table. Whether you’re making it from scratch or using shortcuts, this recipe delivers warmth and nostalgia in every bite.
PrintChicken Pot Pie
Chicken Pot Pie is a comforting classic filled with tender chicken, vegetables, and a rich, creamy sauce, all baked in a golden, flaky crust. Perfect for cozy dinners or family gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 2 carrots, diced
- 1 cup peas (frozen or fresh)
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (optional, for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; sauté for 6–8 minutes until softened.
- Add garlic and cook for 1 minute.
- Stir in flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Gradually whisk in chicken broth and milk. Stir and cook until thickened, about 5 minutes.
- Add cooked chicken, peas, thyme, salt, and pepper. Mix well and remove from heat.
- Place one pie crust in a 9-inch pie dish. Pour the filling into the crust.
- Top with the second pie crust, crimp the edges to seal, and cut slits in the top. Brush with beaten egg if desired.
- Bake for 30–35 minutes until the crust is golden and filling is bubbling.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use rotisserie chicken to save time.
- Preheat your baking sheet to help cook the bottom crust evenly.
- Let the pie rest before cutting to help the filling set.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 80mg
