Few meals feel as homey as a warm chicken pot pie. It’s the kind of dish that brings people to the table, especially on a chilly night. This version keeps it classic: tender chicken, a creamy sauce, and a flaky golden crust.
You’ll use simple ingredients, but the flavor tastes like you spent all day on it. Whether you’re cooking for family or meal prepping ahead, this recipe is a keeper.
Ingredients
Method
- Preheat the oven: Heat to 400°F (200°C). If using puff pastry, let it thaw slightly so it’s easy to unfold.
- Cook the aromatics: In a large skillet or Dutch oven, warm the butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes, stirring often. This cooks out the raw flour taste and helps thicken the sauce.
- Add liquids: Slowly whisk in the chicken broth, then the milk or half-and-half. Keep stirring to avoid lumps. Bring to a gentle simmer. The mixture will thicken slightly.
- Season and add chicken: Stir in the chicken, peas, and potatoes (if using). Add thyme, parsley, sage (if using), and season with salt and pepper. Simmer 3–5 minutes until everything is hot and the sauce is creamy but spoonable. If it’s too thick, add a splash of broth. If too thin, simmer a bit longer.
- Taste and adjust: Season again if needed. The filling should taste well-salted and balanced before baking.
- Assemble: Transfer the filling to a 9-inch pie dish or a similar 2-quart baking dish. Place the puff pastry or pie crust over the top, tucking the edges inside the rim or crimping as you like. Cut 3–4 small slits in the center for steam to escape.
- Egg wash: Brush the crust lightly with the beaten egg. This helps it turn glossy and golden.
- Bake: Bake for 25–35 minutes, until the crust is deeply golden and the filling is bubbling around the edges. If the edges brown too fast, tent them loosely with foil.
- Rest and serve: Let the pot pie rest 10–15 minutes before serving. This helps the filling set so it’s easier to scoop.
What Makes This Recipe So Good
- Balanced comfort: Creamy filling, hearty chicken, and bright vegetables give you cozy flavor without feeling heavy.
- One-pan friendly: Make the filling in a skillet, then bake it under a buttery crust. Less mess, more satisfaction.
- Flexible: Use rotisserie chicken, leftover turkey, or even frozen veggies.
It still turns out great.
- Make-ahead options: The filling can be prepared in advance and chilled or frozen. Assemble and bake when you’re ready.
- Golden crust: A simple egg wash and a hot oven give you that irresistible flaky top.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 2 cups cooked chicken, shredded or cubed (rotisserie works well)
- 1 cup frozen peas
- 1 cup diced potatoes (optional, parboiled 5–7 minutes)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh chopped parsley (optional, plus more for garnish)
- 1/2 teaspoon dried sage (optional)
- Salt and black pepper, to taste
- 1 sheet puff pastry or 1 pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Heat to 400°F (200°C). If using puff pastry, let it thaw slightly so it’s easy to unfold.
- Cook the aromatics: In a large skillet or Dutch oven, warm the butter and olive oil over medium heat.
Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the vegetables and stir to coat.
Cook 1–2 minutes, stirring often. This cooks out the raw flour taste and helps thicken the sauce.
- Add liquids: Slowly whisk in the chicken broth, then the milk or half-and-half. Keep stirring to avoid lumps.
Bring to a gentle simmer. The mixture will thicken slightly.
- Season and add chicken: Stir in the chicken, peas, and potatoes (if using). Add thyme, parsley, sage (if using), and season with salt and pepper.
Simmer 3–5 minutes until everything is hot and the sauce is creamy but spoonable. If it’s too thick, add a splash of broth. If too thin, simmer a bit longer.
- Taste and adjust: Season again if needed.
The filling should taste well-salted and balanced before baking.
- Assemble: Transfer the filling to a 9-inch pie dish or a similar 2-quart baking dish. Place the puff pastry or pie crust over the top, tucking the edges inside the rim or crimping as you like. Cut 3–4 small slits in the center for steam to escape.
- Egg wash: Brush the crust lightly with the beaten egg.
This helps it turn glossy and golden.
- Bake: Bake for 25–35 minutes, until the crust is deeply golden and the filling is bubbling around the edges. If the edges brown too fast, tent them loosely with foil.
- Rest and serve: Let the pot pie rest 10–15 minutes before serving. This helps the filling set so it’s easier to scoop.
Storage Instructions
- Refrigerator: Store leftovers covered in the fridge for up to 3 days.
Reheat in a 350°F oven for 15–20 minutes or microwave individual portions until warm.
- Freezer (unbaked): Assemble the pie in a freezer-safe dish, skip the egg wash, wrap tightly, and freeze up to 2 months. Bake from frozen at 400°F, adding 15–25 minutes to the bake time. Brush with egg wash in the last 20 minutes.
- Freezer (baked): Cool completely, wrap well, and freeze up to 2 months.
Reheat at 350°F until warmed through and the crust re-crisps.
- Make-ahead filling: The filling can be refrigerated up to 2 days in a sealed container. Rewarm gently before topping with crust and baking.
Benefits of This Recipe
- Family-friendly: It’s mild, creamy, and full of familiar flavors everyone enjoys.
- Budget-conscious: Uses pantry staples and stretches a small amount of chicken into a full meal.
- Nutritious balance: Protein, vegetables, and a satisfying carb all in one dish.
- Flexible for leftovers: Great way to use extra chicken or turkey and clean out the crisper drawer.
- Comfort food appeal: Perfect for gatherings, meal trains, or cozy nights at home.
What Not to Do
- Don’t skip venting the crust. Without slits, steam builds up and the crust can get soggy or puff unevenly.
- Don’t under-season the filling. Taste before baking. The crust is neutral, so the filling needs enough salt and pepper.
- Don’t over-thin the sauce. The filling should be creamy, not soupy.
It loosens slightly as it bakes.
- Don’t use raw potatoes without parboiling. They may stay crunchy. Parboil until just tender.
- Don’t cut too soon. Let it rest so the filling sets and doesn’t run.
Alternatives
- Crust options: Use puff pastry for a flaky top or double-crust pie dough for classic style. Biscuit topping also works drop spoonfuls of biscuit dough over the filling and bake.
- Dairy-free: Use dairy-free butter or oil and unsweetened plant milk.
Thicken with a little extra flour or a cornstarch slurry if needed.
- Gluten-free: Swap flour for a gluten-free all-purpose blend, and use a gluten-free pie crust. Check that broth is gluten-free.
- Protein swaps: Turkey, rotisserie chicken, or leftover roast chicken all work. For vegetarian, use mushrooms and white beans or chickpeas, plus vegetable broth.
- Veggie variations: Corn, green beans, leeks, or mushrooms are great additions.
Sauté extra watery vegetables first so the filling doesn’t thin out.
- Mini pot pies: Divide filling into ramekins and top each with pastry. Bake 18–25 minutes.
FAQ
Can I use raw chicken instead of cooked?
Yes. Dice the chicken and cook it in the skillet with a little oil and salt first, then remove it and proceed with the recipe.
Add the cooked chicken back in after the sauce thickens.
Is puff pastry or pie crust better?
Both work. Puff pastry is lighter and flakier, while pie crust is more traditional and buttery. Choose based on what you prefer or what you have on hand.
How do I prevent a soggy crust?
Make sure the filling is thick and hot before baking, and always vent the crust.
Bake on the middle rack in a hot oven so the pastry sets quickly. If using a bottom crust, pre-bake it for 10 minutes.
Can I make this without dairy?
Yes. Use oil instead of butter and an unsweetened plant milk like oat or almond.
If the sauce needs more body, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer to thicken.
What can I do if my sauce is lumpy?
Whisk vigorously after adding the liquids, and add them slowly. If it’s already lumpy, strain the sauce or blend it briefly, then stir back into the filling.
How do I reheat leftovers so the crust stays crisp?
Use the oven. Warm at 350°F until hot in the center, about 15–20 minutes for slices or 25–30 minutes for a larger portion.
Avoid microwaving if you want crispness.
Can I add cheese?
You can. Stir in 1/2 cup shredded cheddar or gruyère after the sauce thickens. It adds richness and a subtle tang.
Final Thoughts
This chicken pot pie recipe delivers comfort you can count on.
It’s simple, adaptable, and full of flavor, with a creamy filling and a golden crust that feels like a hug. Keep the ingredients on hand, and you can pull this together any time you want a cozy, satisfying dinner. Serve it with a crisp salad or roasted veggies, and enjoy the leftovers the next day if there are any.
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