If there’s one meal that wraps you in a big, comforting culinary hug, it’s Chicken Pot Pie. With its flaky golden crust and creamy, savory filling packed with veggies and tender chicken, this classic dish never fails to bring warmth to the table. Whether you’re feeding a family on a cool night or simply craving a hearty slice of nostalgia, Chicken Pot Pie is the ultimate crowd-pleaser that manages to be both simple and rewarding—a true celebration of home-cooked goodness.

Ingredients You’ll Need

The magic of Chicken Pot Pie lies in its fresh, familiar ingredients—each one lending its own special flavor and texture to the final dish. Every component plays a role, coming together in perfect harmony to create that cozy, classic taste you know and love.

Unsalted butter: Adds rich flavor and helps soften the veggies for the filling.
Onion (chopped): Gives a savory base and slight sweetness to the pot pie.
Garlic (minced): Infuses the filling with an aromatic depth of flavor.
Carrots (peeled and diced): Brings color, sweetness, and a lovely bite.
Celery (diced): Adds crunch and earthiness, balancing the other veggies.
Frozen peas: A pop of color and freshness in every forkful.
Cooked chicken (shredded or diced): The hearty protein at the heart of this dish—rotisserie or leftover chicken works beautifully!
All-purpose flour: Thickens the luscious filling to that perfect, scoopable consistency.
Chicken broth: Brings savory flavor and moisture without making the filling heavy.
Whole milk: Makes the sauce silky, with just the right amount of richness.
Dried thyme: A pinch of herbal brightness that lifts all the flavors.
Salt: Essential for seasoning—taste as you go!
Black pepper: Adds warmth and a subtle kick to every bite.
Garlic powder: Enhances the savory depth of the filling while blending seamlessly.
Onion powder: Layers in sweetness, supporting the fresh onion.
Heavy cream: Makes every bite extra-luxurious and creamy.
Refrigerated pie crusts: The flaky, buttery blanket—store-bought saves time or use homemade for that extra love.
Milk (for brushing): Ensures a shiny, golden, drool-worthy crust when baked.

How to Make Chicken Pot Pie

Step 1: Prep the Oven

To get started, set your oven to 425°F (220°C). This high heat guarantees that your Chicken Pot Pie crust bakes up beautifully golden and crisp, while the filling bubbles to perfection underneath.

Step 2: Sauté Your Veggies

Melt the butter in a large skillet over medium heat. Toss in the chopped onion and garlic, and cook until softened—about 2–3 minutes. This gentle sauté turns the aromatics sweet and brings out all their savory notes.

Step 3: Cook the Carrots and Celery

Stir in the diced carrots and celery, and let them cook for another 5 minutes, stirring occasionally. This step adds hearty color and just the right crunch to your Chicken Pot Pie filling.

Step 4: Create a Roux

Sprinkle the flour over the tender veggies and stir to coat. Let this cook for 1–2 minutes—this forms the roux and sets the stage for a perfectly thickened, creamy sauce which is the signature of every great Chicken Pot Pie.

Step 5: Develop the Creamy Sauce

Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the milk, dried thyme, salt, black pepper, garlic powder, and onion powder. Bring it to a gentle simmer and let it thicken for 5–7 minutes—you’ll see it turn glossy and luscious as it cooks.

Step 6: Add Peas, Chicken, and Cream

Fold in the frozen peas and your cooked chicken, along with the heavy cream. Let everything warm through for 2–3 minutes. The filling should be bubbling gently and bursting with flavor—now it’s ready for its golden crust.

Step 7: Assemble the Pot Pie

Roll out one refrigerated pie crust and fit it into the bottom of a 9-inch pie dish. Spoon the rich chicken filling into the crust, spreading it evenly. This is where your kitchen starts to smell absolutely amazing!

Step 8: Top with Second Crust and Prepare for Baking

Lay the second crust on top, trim any overhang, and pinch the edges together to seal. Cut a few slits in the surface to let steam escape. Finish by brushing the crust with milk—this will give your Chicken Pot Pie that picture-perfect golden sheen.

Step 9: Bake Until Golden and Bubbling

Slide the pie into your preheated oven and bake for 30–35 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, just cover them lightly with foil.

Step 10: Cool and Serve

Once your Chicken Pot Pie comes out of the oven, let it rest for 5–10 minutes. This brief wait makes it easier to slice and helps the filling set—plus the anticipation just adds to the joy of that first bite!

How to Serve Chicken Pot Pie

Garnishes

A sprinkle of fresh chopped parsley is a classic, but you can also try snippets of chives or a light dusting of cracked pepper. The contrast of green against the golden crust gives your Chicken Pot Pie a fresh, inviting look that’s ready for any dinner table.

Side Dishes

Chicken Pot Pie is already filling, but it shines even brighter alongside a crisp green salad or simply steamed green beans. For a real comfort-food feast, serve it with fluffy mashed potatoes or sweet-tart cranberry sauce—it’s a way to balance richness with some brightness on the side.

Creative Ways to Present

For guests or special occasions, consider making individual mini Chicken Pot Pies in ramekins—everyone gets their own personal pie (and crust edge!). Another fun twist: bake the filling in a casserole dish, then top with biscuits for a rustic, family-style presentation.

Make Ahead and Storage

Storing Leftovers

Allow leftover Chicken Pot Pie to cool completely, then cover it tightly with foil or plastic wrap and refrigerate. It’ll stay fresh and delicious for up to three days—making it an easy, satisfying lunch or weeknight dinner option later on.

Freezing

Chicken Pot Pie freezes beautifully! Assemble the pie but don’t bake it—wrap it well in plastic and foil, and pop it in the freezer for up to three months. Bake straight from frozen (just add a few extra minutes), or thaw in the fridge before baking for a slightly shorter cook time.

Reheating

To reheat, place slices or whole pie in a 350°F oven until heated through and the crust is crisp again—about 20-25 minutes for a large piece. If reheating from frozen, cover loosely with foil to keep the pie moist while the crust re-crisps.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Chicken Pot Pie is just as delicious with turkey—especially around the holidays. Simply swap the chicken for equal parts cooked turkey for a wonderful way to use up those leftovers.

Is it possible to make Chicken Pot Pie vegetarian?

Definitely. Replace the chicken with extra vegetables like mushrooms, potatoes, or even cooked chickpeas, and use vegetable broth instead of chicken broth. The result is a hearty, satisfying vegetarian pot pie everyone will love.

What’s the secret to a golden, flaky crust?

Brushing the top crust with a little milk (or an egg wash) before baking is the key. This step creates that irresistible shine and extra golden crunch, making your Chicken Pot Pie look as good as it tastes.

Can I add other vegetables to the filling?

Yes! Chicken Pot Pie is flexible—feel free to stir in corn, green beans, sautéed mushrooms, or sweet potatoes to make it your own. Just make sure to keep the total volume about the same so your pie doesn’t overflow.

What can I use if I don’t have pie crust?

No pie crust? No problem! Biscuit dough, puff pastry, or even crescent roll dough can be used as a topping. Each gives its own unique spin to the classic Chicken Pot Pie and turns out delicious.

Final Thoughts

There’s nothing quite as heartwarming as pulling a bubbling Chicken Pot Pie from the oven and gathering everyone around the table for a homemade meal. With its buttery crust and savory, veggie-packed filling, this dish is pure comfort in every bite—so grab your apron and see why Chicken Pot Pie has earned its beloved spot in family kitchens everywhere!

Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 26 reviews

Author: Lila
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This classic Chicken Pot Pie recipe features a creamy filling packed with tender chicken and vegetables, all encased in a flaky pie crust. A comforting and satisfying dish perfect for a cozy dinner.

Ingredients

Scale

For the filling:

2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 cup frozen peas
2 cups cooked chicken, shredded or diced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup heavy cream

For the crust:

1 package refrigerated pie crusts (or 2, if top and bottom crust are desired)
1 tablespoon milk (for brushing)

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Instructions

Preheat the oven to 425°F (220°C).
For the filling: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
Add the carrots and celery, and cook for 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to form a roux.
Slowly add the chicken broth while stirring to prevent lumps. Stir in the milk, thyme, salt, pepper, garlic powder, and onion powder.
Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
Stir in the peas, cooked chicken, and heavy cream. Cook for another 2-3 minutes until everything is heated through. Remove from heat and set aside.
Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken mixture into the crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. Trim any excess dough and pinch the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with 1 tablespoon of milk for a golden finish.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
Let the pie cool for 5-10 minutes before slicing and serving.

Notes

You can make this dish ahead of time and freeze it unbaked. Just add a few extra minutes of baking time when cooking from frozen.
Feel free to substitute the vegetables with your favorites, such as mushrooms, green beans, or corn.
For a richer filling, use half-and-half instead of milk.
If you prefer a top-only crust, you can skip the bottom crust and use only one pie crust.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American