Chicken pot pie

There are some recipes that just feel like a warm hug on a plate, and for me, that’s always been chicken pot pie. I can vividly remember being a kid, peeking into the kitchen as my mom pulled this golden, bubbling masterpiece out of the oven. The aroma alone was enough to make my stomach rumble with anticipation! It was always a special occasion meal, something we’d look forward to all week. Now that I have my own family, I’ve tried to recreate that magic, and honestly, I think I’ve nailed it. This chicken pot pie isn’t just dinner; it’s a memory in the making, a little bit of comfort food heaven that’s surprisingly easy to whip up. It’s the kind of dish that makes everyone gather around the table, happy and ready to dig in. If you’re looking for a dessert that rivals a classic apple crumble for its comforting charm, you’ve found it.

What is chicken pot pie?

So, what exactly is this glorious dish we call chicken pot pie? At its heart, it’s a hearty, savory pie filled with tender chunks of chicken and a medley of vegetables, all swimming in a creamy, flavorful sauce. This delicious filling is then tucked inside a flaky, golden pastry crust. Think of it as a complete meal all baked into one beautiful package. The “pot” in pot pie refers to the old-fashioned cooking vessel it was traditionally made in, and it’s a name that just sounds so rustic and comforting, doesn’t it? It’s essentially the ultimate comfort food casserole, elevated with a pastry lid. It’s the kind of dish that feels both incredibly special and wonderfully familiar, perfect for those nights when you just need something truly satisfying.

How do I make chicken pot pie?

Quick Overview

This recipe is all about building layers of flavor and creating that perfect comforting dish. We’ll start by sautéing some aromatics, then create a luscious, creamy sauce that coats our chicken and veggies beautifully. Everything gets nestled into a pre-made pie crust, topped with another flaky crust, and baked until golden and bubbling. It’s straightforward, rewarding, and results in pure comfort. The key is good quality ingredients and not rushing the simmering of the sauce.

Ingredients

For the Filling:
2 tablespoons unsalted butter
1 cup chopped yellow onion (about 1 small onion)
2 cloves garlic, minced
1/2 cup chopped celery (about 2 stalks)
1/2 cup chopped carrots (about 2 medium carrots)
1/4 cup all-purpose flour
2 cups chicken broth (low sodium is best)
1 cup milk (whole milk or half-and-half for extra creaminess)
1 teaspoon dried thyme
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect here!)
1 cup frozen peas
1/2 cup frozen corn
1 box (14.1 oz) refrigerated pie crusts (2 crusts total)
1 egg, beaten with 1 tablespoon water (for egg wash)

For the Glaze (Optional, but recommended!):
1 tablespoon melted butter
Pinch of dried parsley (for color)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 400°F (200°C). It’s important to have a nice hot oven so that crust gets wonderfully golden and flaky. While the oven heats up, gently unroll one of your pie crusts. I like to press it directly into a 9-inch pie plate, making sure it fits snugly into the bottom and up the sides. Don’t trim the edges just yet – we’ll do that after we add the top crust. This just gets us prepped and ready to go.

Step 2: Mix Dry Ingredients

This step is technically for the sauce, but it starts with our dry elements. In a medium bowl, whisk together the all-purpose flour with the salt and pepper. This is going to be our thickening agent for the creamy sauce. Whisking it well ensures that when it hits the hot butter and veggies, it won’t clump up into a pasty mess. It’s a simple step, but crucial for that velvety smooth texture we’re aiming for. Make sure your salt and pepper are evenly distributed throughout the flour.

Step 3: Mix Wet Ingredients

Now for the wet ingredients that will bring our sauce to life. In a separate large bowl, gently whisk together the chicken broth and the milk (or half-and-half for that extra luxurious creaminess). Stir in the dried thyme. This liquid base is what we’ll gradually incorporate into our cooked vegetable and flour mixture. I prefer to use whole milk or even a touch of heavy cream if I’m feeling fancy, as it really boosts the richness of the filling.

Step 4: Combine

In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté them for about 5-7 minutes, or until they start to soften. This step is all about building our flavor base. Then, stir in the minced garlic and cook for another minute until fragrant – be careful not to burn it! Now, sprinkle the flour mixture (from Step 2) over the softened vegetables. Stir it all around and cook for about 1-2 minutes, stirring constantly. This cooks out the raw flour taste and helps create a roux. Gradually whisk in the liquid mixture (from Step 3) until it’s smooth. Bring the mixture to a simmer, stirring constantly, and let it bubble gently for about 5 minutes until the sauce thickens. You’re looking for a consistency that coats the back of a spoon nicely.

Step 5: Prepare Filling

Once your sauce has thickened beautifully, it’s time to add the stars of the show: the chicken and the veggies. Gently stir in the cooked chicken, frozen peas, and frozen corn. The heat from the sauce will quickly thaw and heat the frozen ingredients. Taste the filling and adjust seasonings with more salt and pepper if needed. Remember, the crust will absorb some of the saltiness, so it’s good to have it nicely seasoned.

Step 6: Layer & Swirl

Gently spoon the chicken and vegetable filling into the prepared pie crust in the pie plate. Make sure it’s evenly distributed. Now, take your second pie crust and carefully lay it over the filling. Trim any excess dough from both the top and bottom crusts, leaving about a 1/2 inch overhang. Crimp the edges together to seal them tightly. I like to make a few small slits in the top crust with a knife to allow steam to escape while it bakes. This also gives it that classic rustic look. For a really beautiful golden crust, you can brush the top with the egg wash mixture.

Step 7: Bake

Place the pie plate on a baking sheet (this catches any potential drips and makes it easier to handle). Bake in your preheated 400°F (200°C) oven for about 30-40 minutes. You’re looking for a deeply golden brown crust all around, and you should see the filling bubbling around the edges. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil. Trust your eyes and your nose – when it smells amazing and looks golden, it’s ready!

Step 8: Cool & Glaze

Once it’s out of the oven, let your chicken pot pie cool for at least 10-15 minutes before slicing. This is super important! It allows the filling to set up properly, so you don’t end up with a soupy mess when you cut into it. While it’s cooling, you can whisk together the optional glaze: melted butter with a pinch of parsley. Brush this lightly over the warm crust for a little extra shine and flavor. It’s a small touch, but it really elevates the presentation.

Step 9: Slice & Serve

Now comes the best part! Slice your beautiful chicken pot pie into generous wedges. Serve it warm, and watch everyone’s eyes light up. The combination of the creamy, savory filling and the flaky crust is just pure bliss. It’s a meal that truly speaks to the soul, perfect for a chilly evening or any time you need a comforting embrace.

What to Serve It With

Chicken pot pie is such a complete and satisfying meal on its own, but sometimes it’s fun to add a little something extra. For a truly comforting breakfast, I’ve found that a small sliver of this pot pie is surprisingly delicious alongside a strong cup of black coffee. The savory goodness just wakes up your taste buds in a delightful way. For a more traditional brunch, I love to serve it with a simple side salad dressed with a light vinaigrette to cut through the richness, maybe some crusty bread for dipping if you’re feeling extra hungry. And while it’s a savory dish, I’ve experimented with a slightly sweeter version in the past (using less salt and a hint of nutmeg in the filling) that can even work as a unique dessert after a lighter meal. On cozy nights, my kids love it with a side of steamed broccoli or just some applesauce. We often have family game nights, and this pot pie is the ultimate easy meal to make ahead and then just pop in the oven. It’s a real crowd-pleaser, and pairing it with something simple like roasted root vegetables or even just a glass of milk for the kids always feels right.

Top Tips for Perfecting Your Chicken Pot Pie

Over the years, I’ve picked up a few tricks that I think make a huge difference in getting this chicken pot pie just right. When it comes to the vegetables, using frozen peas and corn is a total lifesaver. They’re already perfectly tender and sweet, and they integrate so well into the creamy sauce without getting mushy. If you’re using fresh vegetables, make sure to dice them pretty small and consider giving them a quick parboil or sauté before adding them to the sauce to ensure they’re tender by the time the crust is done. For the chicken, I almost always opt for a store-bought rotisserie chicken. It’s already cooked, incredibly flavorful, and saves so much time. Just shred or dice the meat and toss it in! If you’re using leftover cooked chicken from another meal, just make sure it’s not too dry. The flour in the sauce helps to moisten it, but starting with good chicken is key. When you’re making the sauce, the key to its creaminess is in the whisking and simmering. Don’t rush that step! Let it thicken properly over medium-low heat, stirring frequently. If it seems too thick, a splash more chicken broth or milk will fix it. Too thin? You can always make a quick slurry of a teaspoon of cornstarch mixed with a tablespoon of cold water and stir it in until thickened. For the pie crust, I’m a big fan of the refrigerated kind for ease. But if you’re feeling ambitious and want to make your own, a good flaky pastry dough is worth the effort. Just make sure your butter and water are ice cold for the flakiest results. Remember to let the pie rest after baking! I know it’s hard to wait when it smells so good, but allowing it to sit for 10-15 minutes really helps the filling to set up, making for cleaner slices and a better eating experience. If your crust is browning too quickly, just loosely tent it with foil. It’s an easy fix that saves the day! Finally, don’t be afraid to adjust the seasonings. Taste as you go, especially before adding the chicken and veggies, and make sure your salt and pepper are just right. A little pinch of poultry seasoning or even a dash of nutmeg can add a wonderful depth of flavor if you like to experiment.

Storing and Reheating Tips

One of the best things about chicken pot pie is that it’s fantastic for leftovers! If you happen to have any (which is rare in my house!), storing it properly is key to enjoying it later. Once the pie has cooled down to room temperature, which I mentioned is important for serving too, you can cover it tightly with plastic wrap or aluminum foil. It will keep well in the refrigerator for about 3 to 4 days. I usually just pop the whole pie plate in the fridge, but if you’ve already sliced it, you can transfer individual portions to airtight containers. For reheating, the oven is always my preferred method for getting that crust nice and crispy again. You can reheat individual slices at around 350°F (175°C) for about 15-20 minutes, or until heated through. If you’re reheating a larger portion, it might take a bit longer. If you’re in a real hurry, the microwave works too, but the crust won’t be as flaky. Just microwave on medium power until warm. Some people even like to add a little splash of water to the bottom of the dish when reheating in the oven to help create steam and keep the crust from drying out. If you’re looking to freeze your chicken pot pie, it’s best to do it before baking for the freshest result. Wrap the unbaked pie tightly in a couple of layers of plastic wrap, then a layer of aluminum foil, and freeze for up to 2-3 months. When you’re ready to bake, unwrap it and bake from frozen, adding about 10-15 minutes to the original baking time. If you’ve already baked the pie and want to freeze leftovers, let it cool completely, then wrap individual slices or the whole pie tightly and freeze. Reheat from frozen as described above. I generally avoid adding the glaze before freezing, but you can certainly add it after reheating if you like.

Frequently Asked Questions

Final Thoughts

There you have it – my ultimate chicken pot pie recipe, a dish that’s brought so much joy to my table and I truly hope it does the same for yours. It’s more than just a recipe; it’s a feeling, a memory, a warm embrace in every bite. I’ve poured so much love and a few hard-earned lessons into this version, and I’m so excited for you to try it. If you love comforting, savory dishes like this, you might also want to check out my recipes for Classic Shepherd’s Pie or my Creamy Chicken Noodle Casserole – they’re all about that heartwarming goodness. Please, if you make this chicken pot pie, I’d absolutely love to hear how it turns out! Leave a comment below, rate the recipe, or even share a photo on social media and tag me. Your feedback and your kitchen adventures are what make this all so much fun. Happy baking, and enjoy every comforting, delicious bite!

Classic Chicken Pot Pie

A comforting and classic chicken pot pie with a flaky crust and a creamy filling packed with vegetables.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Filling

• 0.5 cup butter
• 0.5 cup all-purpose flour
• 2.5 cup chicken broth
• 1.5 cup milk
• 3 cup cooked chicken, cubed
• 1 cup frozen peas
• 1 cup diced carrots fresh or frozen
• 0.5 cup diced celery
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

For the Crust

• 2 packages refrigerated pie crusts for a 9-inch pie

Instructions

 

Preparation Steps

• Preheat your oven to 400°F (200°C).
• In a large saucepan or Dutch oven, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
  0.5 cup butter
• Gradually whisk in the chicken broth and milk. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
  0.5 cup butter
• Stir in the cooked chicken, peas, carrots, celery, salt, and pepper. Cook for 5 minutes more, stirring occasionally.
  0.5 cup butter
• Line a 9-inch pie plate with one pie crust. Pour the chicken mixture into the crust-lined pie plate.
  0.5 cup butter
• Top with the second pie crust. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
  0.5 cup butter
• Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
• Let stand for 10 minutes before serving.

Notes

This chicken pot pie is best served hot. You can also add other vegetables like potatoes or green beans if desired.