Comfort food doesn’t get much better than a golden, flaky chicken pot pie. It’s warm, satisfying, and tastes like home, no matter where you are. This version keeps things simple while delivering that rich, savory filling and buttery crust everyone loves.
Whether you’re feeding a family or meal prepping for the week, it’s a reliable go-to. Expect tender chicken, crisp-tender vegetables, and a creamy sauce that brings it all together.
Ingredients
Method
- Preheat and prep. Heat your oven to 400°F (200°C). If using store-bought crust, let it soften slightly at room temperature so it’s easier to handle.
- Sauté the aromatics. In a large skillet, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until softened but not mushy. Stir in garlic for 30 seconds.
- Build the roux. Sprinkle flour evenly over the vegetables and stir to coat. Cook 1–2 minutes to remove the raw flour taste. It should look a bit pasty.
- Add liquids. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the milk or half-and-half. Bring to a gentle simmer and cook 3–5 minutes, until the sauce thickens to a gravy-like consistency.
- Season and add chicken. Stir in thyme, parsley, salt, and pepper. Fold in the cooked chicken and peas. Taste and adjust seasoning; the filling should be well seasoned at this stage.
- Assemble the pie. Transfer the filling to a 9-inch pie dish or 2-quart baking dish. Lay the pie crust over the top. Trim excess, crimp edges, and cut 3–4 small slits in the center to vent steam. Brush with egg wash for a glossy, golden finish.
- Bake. Place the dish on a baking sheet to catch drips. Bake 30–35 minutes, until the crust is deep golden and the filling is bubbling around the edges.
- Rest before serving. Let the pot pie rest 10–15 minutes. This helps the filling set, so it slices neatly and doesn’t spill out.
What Makes This Recipe So Good
This chicken pot pie strikes the right balance of hearty and comforting without being heavy. The sauce is creamy but not gloopy, and the vegetables stay bright and flavorful.
You can use rotisserie chicken or leftover cooked chicken to save time, which makes this weeknight-friendly.
The crust is flexible, too. Use store-bought pie dough when you’re short on time, or make a simple homemade crust if you want that extra touch. Either way, the result is a golden, crisp top that contrasts beautifully with the creamy filling.
It’s also a great “clean out the fridge” recipe.
If you’ve got a handful of mushrooms, some corn, or even a stray potato, you can work them in without throwing off the dish.
What You’ll Need
- Cooked chicken: 3 cups, shredded or diced (rotisserie chicken works great)
- Butter: 4 tablespoons
- Olive oil: 1 tablespoon
- Onion: 1 medium, diced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 2 cloves, minced
- Frozen peas: 1 cup
- Flour: 1/3 cup, all-purpose
- Chicken broth: 2 cups (low sodium preferred)
- Milk or half-and-half: 1 cup
- Fresh thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried)
- Fresh parsley: 1 tablespoon, chopped
- Salt and black pepper: to taste
- Pie crust: 1 or 2 sheets (store-bought or homemade; for a top crust only, use 1 sheet)
- Egg: 1, beaten with 1 teaspoon water for egg wash
Step-by-Step Instructions
- Preheat and prep. Heat your oven to 400°F (200°C). If using store-bought crust, let it soften slightly at room temperature so it’s easier to handle.
- Sauté the aromatics. In a large skillet, heat butter and olive oil over medium heat. Add onion, carrots, and celery.
Cook 6–8 minutes, stirring occasionally, until softened but not mushy. Stir in garlic for 30 seconds.
- Build the roux. Sprinkle flour evenly over the vegetables and stir to coat. Cook 1–2 minutes to remove the raw flour taste.
It should look a bit pasty.
- Add liquids. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the milk or half-and-half. Bring to a gentle simmer and cook 3–5 minutes, until the sauce thickens to a gravy-like consistency.
- Season and add chicken. Stir in thyme, parsley, salt, and pepper.
Fold in the cooked chicken and peas. Taste and adjust seasoning; the filling should be well seasoned at this stage.
- Assemble the pie. Transfer the filling to a 9-inch pie dish or 2-quart baking dish. Lay the pie crust over the top.
Trim excess, crimp edges, and cut 3–4 small slits in the center to vent steam. Brush with egg wash for a glossy, golden finish.
- Bake. Place the dish on a baking sheet to catch drips. Bake 30–35 minutes, until the crust is deep golden and the filling is bubbling around the edges.
- Rest before serving. Let the pot pie rest 10–15 minutes.
This helps the filling set, so it slices neatly and doesn’t spill out.
Storage Instructions
- Refrigerator: Cool completely, cover, and store up to 4 days. Reheat at 350°F (175°C) until warmed through, about 20–25 minutes. Tent with foil if the crust browns too quickly.
- Freezer (unbaked): Assemble in a freezer-safe dish, skip the egg wash, wrap tightly, and freeze up to 3 months.
Bake from frozen at 400°F (200°C) for 50–60 minutes, adding egg wash in the last 20 minutes if desired.
- Freezer (baked): Cool completely, wrap well, and freeze up to 3 months. Reheat from frozen at 350°F (175°C) for 40–50 minutes, loosely covered with foil, then uncover for the last 10 minutes to crisp the crust.
- Portioning: For quick lunches, bake in individual ramekins and freeze portions separately.
Why This is Good for You
Chicken pot pie can be nourishing when made with real ingredients. You get lean protein from chicken, plus a mix of fiber and vitamins from peas, carrots, celery, and onions.
The creamy sauce doesn’t need to be heavy; using milk or half-and-half keeps it light but satisfying.
It’s also a smart way to use leftovers and reduce food waste. With some simple swaps—like using a top crust only—you can cut down on calories while keeping all the comfort.
What Not to Do
- Don’t skip seasoning. Undersalted filling makes the whole dish taste flat. Season the sauce before adding it to the crust.
- Don’t overcook the vegetables. They’ll soften more in the oven.
Aim for tender-crisp during the sauté.
- Don’t use a watery filling. If it looks thin, simmer a few more minutes to thicken. A thin sauce leads to a soggy crust.
- Don’t cut in too soon. Let the pie rest. This keeps the filling from running out and burning your tongue.
- Don’t forget vents. Without slits on top, steam builds up and the crust can get soggy or split unevenly.
Variations You Can Try
- Double crust: Line the pie dish with a bottom crust, add filling, then top with a second crust.
Brush edges with egg wash and crimp tightly. Bake on a lower rack to help the bottom crust crisp.
- Herby mushroom: Add 8 ounces sliced mushrooms with the onions, and boost herbs with extra thyme and a splash of white wine.
- Potato and corn: Stir in 1 cup diced par-cooked potato and 1/2 cup corn for added texture and sweetness.
- Creamy turkey pot pie: Swap chicken for leftover turkey—perfect after holidays.
- Lighter option: Use only a top crust or puff pastry sheet; swap half the butter for olive oil; use 2% milk.
- Gluten-free: Use a gluten-free pie crust and substitute a 1:1 gluten-free flour blend for the roux.
- Dairy-free: Use dairy-free butter and unsweetened almond or oat milk; add a tablespoon of nutritional yeast for richness.
- Individual pies: Divide filling into ramekins and top each with a round of crust. Bake 20–25 minutes.
FAQ
Can I use puff pastry instead of pie crust?
Yes.
Puff pastry makes a beautiful, flaky top. Keep it cold, gently stretch to fit your dish, and bake until deeply golden. Expect a slightly lighter, crispier texture.
How do I prevent a soggy bottom crust?
Use a hot oven and bake on a lower rack.
If doing a double crust, you can blind bake the bottom for 8–10 minutes and brush with a thin layer of egg white to create a barrier before adding the filling.
Can I make the filling ahead?
Absolutely. Make the filling up to 2 days in advance and refrigerate. Warm it slightly before assembling so it doesn’t cool the crust and extend bake time.
What if I don’t have cooked chicken?
Poach 1.5 pounds of chicken breasts in simmering salted water or broth for 12–15 minutes, then shred.
Or cube and sauté in a little oil until just cooked through.
How thick should the sauce be?
It should coat the back of a spoon and slowly drip off, like gravy. If it’s too thin, simmer longer. If it’s too thick, splash in more broth or milk.
Can I add more vegetables?
Yes, just keep the total volume similar so the crust still fits and the ratio stays balanced.
Good additions include green beans, leeks, spinach, or diced par-cooked potatoes.
What’s the best way to reheat leftovers?
For the best texture, reheat in the oven at 350°F (175°C). Microwave works in a pinch, but the crust won’t stay crisp.
In Conclusion
Chicken pot pie is a reliable classic that feels special without a lot of fuss. With a creamy, well-seasoned filling and a golden crust, it’s the kind of meal that brings people to the table.
Keep these tips in mind, make it your own with simple swaps, and enjoy that cozy, homemade comfort any night of the week.
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