There's nothing quite like pulling a golden, bubbling chicken pot pie from the oven. This chicken pot pie recipe brings together tender chicken, fresh vegetables, and a rich, creamy sauce all wrapped in a perfectly flaky crust. Whether you're cooking for a family dinner or meal prepping for the week, this homemade chicken pot pie delivers comfort in every bite.
What makes this chicken pot pie stand out is how simple it is to make from scratch. You don't need fancy ingredients or professional cooking skills; just follow these straightforward steps, and you'll have a restaurant-quality chicken pot pie on your table. This recipe serves 6-8 people and takes about 90 minutes from start to finish.
Background & Why This Classic Never Goes Out of Style
Chicken pot pie has been warming hearts and homes for generations. This classic chicken pot pie recipe combines the best of comfort food with practical weeknight cooking. The beauty of a homemade chicken pot pie is its versatility; you can use leftover rotisserie chicken, adjust vegetables based on what's in your fridge, and even make it ahead for busy evenings.
What sets this chicken pot pie apart is the balance between a buttery, flaky crust and a creamy, savory filling. The sauce is rich but not heavy, the vegetables add freshness and texture, and the chicken provides satisfying protein. This isn't just food; it's a warm hug in a dish that works for Sunday dinners, holiday gatherings, or any time you need serious comfort food.
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Ingredients
For the Filling:
- Cooked chicken, diced (rotisserie chicken works perfectly)
- Mixed vegetables (carrots, peas, green beans, corn)
- Onion, finely chopped
- Garlic, minced
- Butter
- All-purpose flour
- Chicken broth (low-sodium preferred)
- Whole milk or heavy cream
- Dried thyme
- Dried sage
- Salt
- Black pepper
- Fresh parsley, chopped
For the Crust:
- Store-bought pie crusts (or homemade if preferred)
- Egg, beaten (for egg wash)
- Water
Note: For a gluten-free chicken pot pie, substitute with gluten-free flour and crust alternatives.
See recipe card for quantities.
Instructions
Step 1: Prepare Your Filling Base
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter until it starts to foam.
- Add the chopped onion and cook for 4-5 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the butter mixture and whisk constantly for 2-3 minutes to create a roux.
- This step removes the raw flour taste and creates the base for your creamy sauce.
Step 2: Build the Creamy Sauce
- Slowly pour in the chicken broth while whisking continuously to prevent lumps.
- Add the milk or cream, continuing to whisk until the mixture is smooth.
- Bring the sauce to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon.
- Season with thyme, sage, salt, and black pepper.
- Taste and adjust seasonings as needed; the sauce should be flavorful and well-seasoned.
Step 3: Combine Chicken and Vegetables
- Remove the skillet from heat and stir in the diced chicken.
- Add all your mixed vegetables and fold them into the creamy sauce.
- Stir in the fresh parsley for a pop of color and freshness.
- Let the filling cool for 10-15 minutes while you prepare the crust; this prevents the bottom crust from getting soggy.
Step 4: Assemble and Bake Your Chicken Pot Pie
- Roll out one pie crust and carefully fit it into a 9-inch deep-dish pie pan, letting the edges hang over slightly.
- Pour the cooled filling into the crust-lined pan, spreading it evenly.
- Place the second crust over the filling and crimp the edges together with a fork or your fingers.
- Cut 4-5 small slits in the top crust to allow steam to escape during baking.
- Whisk together the egg and water, then brush this egg wash over the entire top crust for a golden finish.
- Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes until the crust is deep golden brown and the filling is bubbling through the vents.
- Let the chicken pot pie rest for 15 minutes before slicing; this helps the filling set up properly.
Expert Cooking Tips
Making a perfect chicken pot pie involves a few key techniques that make all the difference:
Creating the Perfect Roux The roux is what gives your filling its creamy, thick texture. Cook it for at least 2-3 minutes to remove the raw flour taste, but don't let it brown too much. You want a blonde roux that's smooth and bubbling.
Choosing Your Chicken Rotisserie chicken is your best friend here. It's already seasoned and cooked, saving you time and adding extra flavor. Dark meat stays moister than white meat, so consider using a mix of both.
Vegetable Prep Matters If using fresh vegetables, cut them into uniform, bite-sized pieces. Frozen vegetables work wonderfully and are already blanched, so they just need to warm through. Drain frozen veggies well to avoid extra moisture in your filling.
Don't Overfill
- Leave about ½ inch of space at the top of your pie pan
- Too much filling can bubble over and make a mess
- It also makes crimping the edges more difficult
Temperature Control Start with a hot oven (425°F) to get that initial golden color, then reduce to 375°F if the crust is browning too quickly. Cover the edges with foil if they're getting too dark.
Cooling is Crucial Let your filling cool before adding it to the crust. Hot filling can melt the butter in your crust before it bakes, resulting in a soggy bottom.
Recipe Variations & Substitutions
This chicken pot pie recipe is incredibly adaptable to different tastes and dietary needs:
Crust Variations Swap the traditional pie crust for puff pastry for an extra-flaky, buttery top. You can also use refrigerated biscuits arranged on top for a biscuit-topped chicken pot pie, or try crescent rolls for a quick shortcut. For a low-carb option, skip the bottom crust entirely and just top with a pastry lid.
Protein Swaps
- Turkey works beautifully in place of chicken, especially after Thanksgiving
- Leftover pork roast adds a different flavor profile
- For vegetarian chicken pot pie, use chickpeas or firm tofu
- Combine chicken with cooked bacon for extra richness
Vegetable Combinations
- Classic: carrots, peas, celery, and onions
- Hearty: add diced potatoes and mushrooms
- Spring: use asparagus, leeks, and fresh peas
- Fall: incorporate butternut squash and kale
Dairy-Free Adaptations Replace butter with olive oil or vegan butter, and use coconut milk or cashew cream instead of regular milk. The filling will still be rich and creamy.
Make It Spicy Add ½ teaspoon of cayenne pepper or a diced jalapeño to the filling for a kick that balances the richness.
Individual Portions Use ramekins or muffin tins to make mini chicken pot pies; perfect for portion control or entertaining. Reduce baking time to 20-25 minutes for smaller pies.
Equipment Recommendations
Having the right tools makes this chicken pot pie much easier to prepare:
- 9-inch Deep-Dish Pie Pan: A deeper pan holds more filling and prevents overflow. Glass or ceramic pans work best for even browning.
- Large Skillet or Dutch Oven: You need something with high sides to make the filling without splattering.
- Whisk: Essential for creating a smooth, lump-free sauce when making your roux.
- Rolling Pin: If you're making homemade crust or need to adjust store-bought crust size.
- Pastry Brush: For applying the egg wash evenly across the top crust.
- Baking Sheet: Place under your pie pan to catch any drips and make cleanup easier.
Storage & Meal Prep Tips
One of the best things about this chicken pot pie is how well it stores:
Refrigerator Storage Store leftover baked chicken pot pie covered with plastic wrap or aluminum foil for up to 4 days in the refrigerator. Reheat individual slices in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until warmed through.
Freezing Instructions For best results, freeze the chicken pot pie before baking. Assemble completely, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Bake from frozen, adding an extra 20-25 minutes to the baking time.
You can also freeze baked chicken pot pie, though the crust won't be quite as crispy when reheated. Thaw overnight in the refrigerator before reheating at 350°F for 30-40 minutes.
Make-Ahead Strategy
- Prepare the filling up to 2 days ahead and store in the refrigerator
- Bring to room temperature before assembling the pie
- The crust can be rolled out and fitted into the pan, then covered and refrigerated for up to 24 hours
Portion Control Divide leftover filling into individual containers for quick lunches. Serve over rice, pasta, or with a side salad for an easy meal that doesn't require reheating the entire pie.
The Secret That Changes Everything
Here's what transforms a good chicken pot pie into an unforgettable one: blind-baking your bottom crust. Before adding the filling, line your bottom crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F for just 10 minutes. This creates a moisture barrier that keeps your bottom crust perfectly crisp and flaky, never soggy.
The second secret? Add a tablespoon of apple cider vinegar or lemon juice to your filling. It might sound strange, but this tiny addition brightens all the flavors and cuts through the richness of the cream and butter. You won't taste the acid directly, but you'll notice how much more vibrant and balanced your chicken pot pie tastes. These two simple tricks are what separate home-cooked from restaurant-quality results.
FAQ
What is chicken pot pie filling made of?
Chicken pot pie filling consists of cooked chicken, mixed vegetables (typically carrots, peas, and celery), and a creamy sauce made from butter, flour, chicken broth, and milk. Herbs like thyme and sage add classic flavor to this beloved chicken pot pie recipe.
What are some common mistakes to avoid when making chicken pot pie?
The biggest mistakes are using filling that's too hot (which makes the crust soggy), overfilling the pie, not cutting steam vents in the top crust, and undercooking the roux. Make sure your chicken pot pie filling cools slightly before assembling, and cook your flour mixture long enough to remove the raw taste.
Should you cook chicken before putting it in a pie?
Yes, always use pre-cooked chicken in your chicken pot pie. Raw chicken won't cook through properly during the baking time needed for the crust. Rotisserie chicken, leftover cooked chicken, or poached chicken breasts all work perfectly in this recipe.
How do you keep the bottom crust of chicken pot pie from getting soggy?
The key to avoiding a soggy bottom is to let your chicken pot pie filling cool before adding it to the crust, blind-bake the bottom crust for 10 minutes before filling, and brush the bottom crust with a thin layer of beaten egg before adding the filling. These steps create a barrier that keeps moisture from soaking into the crust.
Time to Create Your Perfect Comfort Meal
This chicken pot pie recipe is more than just dinner; it's a tradition you can make your own. With a flaky, golden crust and a creamy, satisfying filling, this homemade chicken pot pie brings everyone to the table. The best part? Once you master this basic recipe, you can customize it endlessly to suit your family's tastes.
Don't stop here with your comfort food journey. Try our Instant Pot Chicken Pot Pie Recipe for a faster weeknight version, or warm up with our Instant Pot Chicken Pot Pie Soup Recipe when you want all the flavors in a cozy bowl. Each chicken pot pie variation brings something special to your dinner rotation. Now grab your ingredients and create this classic dish that'll have everyone asking for seconds!
With love from my kitchen to yours,
Kaitlyn Reed
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Pairing
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Chicken Pot Pie Recipe
Equipment
- 9-inch deep-dish pie pan Glass or ceramic preferred for even baking
- Large skillet or Dutch oven For cooking filling
- Whisk To make a smooth roux
- Rolling pin If using homemade crust
- Pastry brush For egg wash
- Baking sheet To catch drips while baking
Ingredients
For the Filling
- 3 cups cooked chicken Diced; rotisserie works perfectly
- 2 cups mixed vegetables Carrots, peas, corn, green beans
- 1 medium onion Finely chopped
- 2 cloves garlic Minced
- ⅓ cup butter Unsalted preferred
- ⅓ cup all-purpose flour For thickening
- 2 cups chicken broth Low-sodium recommended
- 1 cup milk or cream Whole milk or heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon salt To taste
- ½ teaspoon black pepper Freshly ground
- 2 tablespoon fresh parsley Chopped
For the Crust
- 2 pie crusts Store-bought or homemade
- 1 egg Beaten for egg wash
- 1 tablespoon water Mixed with egg wash
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in a skillet; sauté onion until soft.
- Add garlic; cook 30 seconds.
- Stir in flour to make a roux; cook 2–3 minutes.
- Gradually whisk in chicken broth and milk.
- Simmer until thickened; season with herbs, salt, and pepper.
- Stir in chicken, vegetables, and parsley; let cool 10–15 minutes.
- Line pie pan with bottom crust and fill with cooled mixture.
- Top with second crust; crimp edges and cut slits for steam.
- Brush with egg wash and bake 30–35 minutes until golden.
- Rest 15 minutes before slicing and serving.
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