Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or cubed; 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 cup frozen peas; 1/3 cup all-purpose flour; 1 ¾ cups chicken broth; 2/3 cup milk; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; ½ teaspoon dried parsley; 1 prepared pie crust (store-bought or homemade), top and bottom; 1 egg, beaten (for egg wash)

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Chicken Pot Pie is a classic comfort food dish that wraps tender chicken, hearty vegetables, and a rich, creamy sauce in a flaky, golden pie crust. This timeless recipe is the definition of cozy and satisfying, perfect for family dinners or holiday gatherings.

Why You’ll Love This Recipe

This Chicken Pot Pie is homemade goodness at its best. It features a buttery, crisp crust, a flavorful and creamy filling, and all the savory elements of a full meal in one slice. Whether you’re feeding a crowd or making it ahead for leftovers, this dish delivers every time. It’s nostalgic, warm, and endlessly customizable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast or thighs, shredded or cubed
Butter
Onion
Garlic
Carrots
Celery
Frozen peas
All-purpose flour
Chicken broth
Milk or heavy cream
Salt
Black pepper
Dried thyme
Refrigerated or homemade pie crusts
Egg (for egg wash)

directions

Preheat your oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Sauté onions, carrots, and celery until soft (about 5–7 minutes).
Add garlic and cook for another 30 seconds.
Sprinkle flour over the veggies and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly pour in chicken broth and milk, stirring constantly to avoid lumps.
Bring to a simmer and cook until thickened (about 5 minutes).
Stir in cooked chicken, peas, thyme, salt, and pepper. Remove from heat.
Roll out the bottom pie crust and place it in a 9-inch pie dish. Pour the chicken mixture into the crust.
Cover with the top crust, seal the edges, and cut slits on top to vent.
Brush the crust with beaten egg for a golden finish.
Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbling.
Let it cool for 10 minutes before serving.

Servings and timing

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Turkey Pot Pie: Swap the chicken for leftover turkey, especially great after the holidays.
Vegetarian Version: Omit the chicken and double up on veggies like mushrooms, corn, or potatoes.
Mini Pot Pies: Use a muffin tin to create personal-sized pies.
Crust Alternatives: Use puff pastry or biscuit topping instead of traditional pie crust.
Cheesy Pot Pie: Add shredded cheddar cheese to the filling for a gooey twist.

storage/reheating

Store leftovers covered in the fridge for up to 4 days. Reheat individual slices in the microwave or the oven at 350°F until warmed through. To freeze, let the pot pie cool completely, wrap tightly, and freeze for up to 3 months. Reheat from frozen at 375°F until hot and bubbly (cover with foil if the crust browns too quickly).

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saver and adds excellent flavor to the filling.

Can I freeze Chicken Pot Pie?

Absolutely. Freeze the baked pie or an unbaked assembled pie. Bake from frozen, adding 15–20 minutes to the cook time.

What’s the best way to thicken the filling?

Flour is used in the recipe to thicken the filling. Make sure to cook it with the veggies before adding the liquid.

Can I use store-bought crust?

Yes, store-bought crust works well and saves time, though homemade crust adds a nice touch.

What vegetables can I use?

Carrots, peas, and celery are traditional, but green beans, corn, mushrooms, or even diced potatoes work beautifully.

How do I prevent a soggy bottom crust?

Blind baking the bottom crust for 5–7 minutes before adding the filling can help, or place a baking sheet under the pie dish while baking.

Is this recipe dairy-free?

No, but you can substitute the butter with plant-based alternatives and use unsweetened almond or oat milk to make it dairy-free.

Can I make the filling ahead of time?

Yes, the filling can be made 1–2 days in advance and stored in the fridge until you’re ready to assemble and bake.

Why is my filling runny?

The filling may be undercooked or not thickened enough before going into the pie crust. Be sure to let it simmer until thick before assembling.

What’s the best type of pie dish to use?

A 9-inch glass or ceramic pie dish works best, as it distributes heat evenly and helps achieve a golden crust.

Conclusion

Chicken Pot Pie is a warm, comforting classic that never goes out of style. With its creamy chicken and vegetable filling wrapped in a golden crust, it’s a satisfying meal the whole family will love. Whether made from scratch or with a few shortcuts, this recipe is a reliable favorite you’ll return to again and again.

Chicken Pot Pie