Why You’ll Love This Recipe
I make this chicken pot pie every time the weather turns cold, and it never fails to bring everyone to the table. The filling is thick and creamy without being heavy, the chicken stays juicy, and the crust bakes up buttery and golden. It’s also forgiving. You can use leftover roast chicken, swap in whatever vegetables you have, and still end up with a dinner that feels like a hug.
- Rich, creamy filling made from simple pantry ingredients
- Perfect way to use leftover chicken or rotisserie chicken
- Flaky double crust (homemade or store-bought)
- Easy to customize and great for meal prep
Ingredients
For the crust (or use 2 store-bought refrigerated pie crusts):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
For the filling:
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 ¼ cups chicken broth
- ¾ cup whole milk (or half-and-half for extra richness)
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn (optional)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For the egg wash:
- 1 egg beaten with 1 tablespoon water
Directions
- Make the crust. In a large bowl, whisk the flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces. Add the ice water one tablespoon at a time until the dough just holds together. Divide into two discs, wrap, and chill for at least 1 hour.
- Preheat the oven to 400°F (200°C) and place a baking sheet on the lower rack to catch drips.
- Cook the vegetables. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Make the sauce. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the broth and milk, stirring as you go. Simmer for 3 to 5 minutes until the sauce is thick and bubbly.
- Finish the filling. Stir in the chicken, peas, corn, thyme, and garlic powder. Season with salt and pepper. Let the filling cool for about 10 minutes. A hot filling will melt the crust.
- Assemble the pie. Roll out one disc of dough to fit a 9-inch pie dish and press it in. Pour in the filling. Roll out the second disc, lay it over the top, trim and crimp the edges, and cut 4 to 5 small slits so steam can escape.
- Bake. Brush the top with the egg wash. Bake for 35 to 45 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them with foil.
- Rest. Let the pie sit for 15 minutes before slicing so the filling can set.
Servings and Timing
- Servings: 6 to 8
- Prep time: 30 minutes (plus 1 hour chilling if making the crust from scratch)
- Cook time: 45 to 55 minutes
- Rest time: 15 minutes
- Total time: about 2 hours 30 minutes from scratch, or about 1 hour 30 minutes with store-bought crust
Variations
- Turkey pot pie: Swap in leftover holiday turkey for the chicken.
- Biscuit-topped: Skip the top crust and drop spoonfuls of biscuit dough over the filling for a rustic, fluffy topping.
- Puff pastry top: Use a single sheet of puff pastry for a lighter, flakier lid.
- Extra veggies: Add diced potatoes, mushrooms, green beans, or leeks.
- Herb twist: Try rosemary, sage, or parsley in place of (or alongside) the thyme.
- Individual pies: Bake the filling in ramekins or mini pie dishes for 25 to 30 minutes.
- Dairy-free: Use olive oil or vegan butter, unsweetened plant milk, and a dairy-free crust.
Storage and Reheating
- Refrigerator: Cover and store leftovers for up to 4 days.
- Reheating: Warm slices in a 350°F (175°C) oven for 15 to 20 minutes, covering loosely with foil if the crust darkens too much. The oven keeps the crust crisp, while the microwave makes it soft.
- Freezing (baked): Wrap the cooled pie tightly and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven.
- Freezing (unbaked): Assemble the pie without the egg wash, wrap well, and freeze. Bake straight from frozen at 400°F, adding 15 to 20 minutes to the baking time.
FAQs
Can I use store-bought pie crust?
Absolutely. I do it all the time on busy weeknights. Two refrigerated crusts work perfectly.
How do I keep the bottom crust from getting soggy?
Let the filling cool slightly before pouring it in, and bake the pie on a preheated baking sheet on the lower rack. The extra heat from underneath helps the bottom crust set and brown.
Can I make it ahead?
Yes. Assemble the pie, cover it, and refrigerate for up to 24 hours before baking. Add the egg wash just before it goes in the oven.
What’s the best chicken to use?
Rotisserie chicken is the quickest option. Poached or roasted chicken breasts and thighs work well too. Thighs stay a little juicier.
Why is my filling runny?
It usually needs a little more simmering time, or the pie needs a longer rest after baking. Resting for 15 minutes lets the sauce thicken as it cools.
Can I use frozen vegetables only?
Yes. A bag of frozen mixed vegetables works in a pinch. Just skip the sautéing step for the peas and corn.
Conclusion
This chicken pot pie is the kind of recipe I come back to again and again. It’s simple, deeply satisfying, and endlessly adaptable. Whether you make the crust from scratch or take a shortcut, you’ll end up with a golden, bubbling pie that makes the whole house smell incredible. I hope it becomes a favorite at your table too. Enjoy every bite!
Print
A classic comfort-food chicken pot pie with a golden, flaky crust and a creamy filling loaded with tender chicken, carrots, peas, and potatoes. Perfectly savory and ideal for family dinners.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 2 refrigerated or homemade pie crusts (9-inch)
- 3 tablespoons butter
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 medium potato, peeled, diced, and par-boiled (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 egg, beaten with 1 tablespoon water (egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Fit one pie crust into a 9-inch deep-dish pie plate and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth and milk, whisking constantly. Simmer for 3 to 5 minutes until the sauce thickens.
- Stir in the chicken, peas, potato, thyme, salt, and pepper. Remove from the heat and let the filling cool for 10 minutes.
- Pour the filling into the prepared crust. Cover with the second crust, trim the excess, and crimp the edges to seal.
- Cut 4 small slits in the top crust to let steam escape. Brush the top with the egg wash.
- Place the pie on a baking sheet and bake for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling. Cover the edges with foil if they brown too quickly.
- Let the pie rest for 15 minutes before slicing so the filling sets.
Notes
- Rotisserie chicken is a great shortcut and adds extra flavor.
- Par-boil the diced potato for 5 minutes so it cooks through in the oven.
- For a flakier bottom crust, blind-bake the bottom crust for 10 minutes before filling.
- Let the filling cool slightly before adding it to the crust to prevent a soggy bottom.
- Leftovers keep in the fridge for up to 4 days; reheat at 350°F (175°C) until warmed through.
- To freeze, wrap the baked and cooled pie tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 105mg
