Chicken Pot Pie

This post may include affiliate links — learn more here .

Introduction

Chicken Pot Pie is the ultimate comfort food, combining a flaky, buttery crust with a hearty, savory filling that’s packed with tender chicken, colorful vegetables, and a creamy, flavorful sauce. It’s the kind of dish that feels like a warm hug on a chilly day, offering a perfect balance of textures and flavors that make it a timeless classic.

This dish holds a special place in my heart. I remember the first time I made it for a family dinner—it instantly became a hit. The process of preparing it, from rolling out the dough to stirring the rich filling, is as comforting as the dish itself. The aroma of buttery crust baking and savory filling bubbling away fills the kitchen with a sense of warmth and nostalgia.

Chicken Pot Pie is ideal for cozy evenings or when you want to impress with something homemade yet unpretentious. It’s delicious on its own, but a fresh green salad or a side of roasted vegetables pairs wonderfully to complete the meal. Whether you’re feeding a crowd or looking for a dish that reheats beautifully for leftovers, Chicken Pot Pie is always a winner. It’s the kind of meal that brings people together and keeps them coming back for more!

Perfect for:

• Family dinners
• Holiday meals
• Comfort food cravings
• Meal prepping
• Leftover makeovers

Why You’ll Love This Recipe

Here’s why Chicken Pot Pie is a favorite comfort food:

• Classic Comfort Flavor: The creamy filling and buttery crust create a heartwarming, nostalgic taste.
• Customizable Ingredients: You can easily adapt this recipe with your favorite vegetables, proteins, or even a vegetarian option.
• Meal Prep Friendly: Assemble ahead of time and bake when ready, making it ideal for busy schedules.
• Perfect for Leftovers: A great way to repurpose leftover chicken, turkey, or roasted veggies.
• Crowd-Pleaser: The delicious, homey flavors make it a hit with kids and adults alike.

Preparation and Cooking Time

• Total Time: 1 hour 10 minutes
• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Servings: 6 servings
• Calories per serving: Approximately 450-500 calories
• Key Nutrients: Protein: 30g, Carbs: 40g, Fat: 20g

Ingredients

Gather these ingredients to make your Chicken Pot Pie:

For the Filling:

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• 3 cups cooked, shredded chicken
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon paprika (optional)

For the Crust:

• 1 package (2 sheets) store-bought pie crust, or homemade pie dough
• 1 egg, beaten (for egg wash)

Ingredient Highlights

• Chicken: Cooked, shredded chicken (or turkey) adds protein and substance to the filling.
• Vegetables: A classic mix of carrots, celery, peas, and onions provides color, flavor, and nutrients.
• All-Purpose Flour: Thickens the filling to create a creamy, hearty texture.
• Pie Crust: A buttery, flaky crust encases the filling, offering a delightful contrast to the creamy interior.
• Chicken Broth and Milk: The combination creates a rich, velvety sauce that binds all the ingredients together.

Step-by-Step

Instructions

Prepare the Filling:

1. Sauté Vegetables: In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 1 more minute until fragrant.
2. Make the Roux: Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook off the raw flour taste.
3. Add Liquids: Gradually pour in chicken broth and milk, stirring constantly to create a smooth sauce.
4. Season and Simmer: Add thyme, salt, pepper, and paprika (if using). Let the mixture simmer for 5-7 minutes until thickened.
5. Combine Chicken and Peas: Stir in the shredded chicken and frozen peas. Remove from heat and let cool slightly while you prepare the crust.

Assemble the Pie:

6. Prepare the Bottom Crust: Roll out one sheet of pie dough and fit it into a 9-inch pie dish, trimming any excess. Prick the bottom with a fork to prevent bubbling.
7. Add the Filling: Spoon the cooled filling into the prepared crust, spreading it evenly.
8. Top with the Second Crust: Roll out the second sheet of dough and lay it over the filling. Trim, seal, and crimp the edges as desired. Cut small slits in the top crust to allow steam to escape.

Bake the Pie:

9. Apply Egg Wash: Brush the top crust with the beaten egg for a golden, shiny finish.
10. Bake: Preheat the oven to 400°F (200°C). Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
11. Cool and Serve: Let the pie cool for 5-10 minutes before slicing and serving.

How to Serve

Chicken Pot Pie is a versatile dish that can be served in several ways:

• Classic Presentation: Serve as is, straight from the pie dish, for a comforting, home-style meal.
• With a Side Salad: Pair with a crisp green salad or roasted vegetables to balance the richness of the pie.
• For a Cozy Meal: Serve with mashed potatoes or crusty bread to soak up the creamy filling.
• Individual Portions: Make mini pot pies in ramekins for a fun, personalized touch.
• Great for Gatherings: Serve at family dinners or potlucks for a crowd-pleasing main course.

Additional Tips

• Cool the Filling: Allow the filling to cool slightly before adding it to the crust. This prevents the bottom crust from becoming soggy.
• Customize Vegetables: Feel free to add or swap vegetables, such as mushrooms, green beans, or corn, based on your preferences or what’s in season.
• Homemade Crust: If you have time, make your own pie crust for an extra flaky and flavorful result.
• Prevent Over-Browning: Cover the edges of the crust with foil if they brown too quickly during baking.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Recipe Variations

1. Vegetarian Pot Pie: Swap chicken for mushrooms or tofu and use vegetable broth.
2. Turkey Pot Pie: Use leftover turkey instead of chicken for a post-holiday meal.
3. Seafood Pot Pie: Replace chicken with shrimp, crab, or a mix of seafood for a coastal twist.
4. Cheddar Chicken Pot Pie: Stir shredded cheddar cheese into the filling for extra creaminess.
5. Puff Pastry Pot Pie: Use puff pastry instead of traditional pie crust for a lighter, flakier topping.
6. Gluten-Free Pot Pie: Use gluten-free pie crust and a gluten-free flour blend for thickening.
7. Spicy Pot Pie: Add diced jalapeños or a pinch of cayenne pepper for a kick of heat.
8. Mini Pot Pies: Make individual pies in muffin tins or ramekins for easy serving.
9. Herb Crust Pot Pie: Mix fresh herbs like thyme or parsley into the pie crust dough.
10. Curry Pot Pie: Add curry powder to the filling for a warm, aromatic twist.

Freezing and Storage

• Freezing: Assemble the pie (unbaked) and freeze tightly wrapped for up to 3 months. When ready to bake, add 10-15 minutes to the baking time.
• Reheating: Reheat leftovers in a 350°F (175°C) oven until warmed through, or in the microwave for a quick meal.

Special Equipment

• Large Skillet: For cooking the filling.
• 9-inch Pie Dish: Ideal for creating a standard-sized pot pie.
• Rolling Pin: For rolling out pie crusts.
• Pastry Brush: For applying the egg wash.
• Sharp Knife: To cut steam vents in the top crust.

FAQ Section

1. Can I use rotisserie chicken for this recipe?
   Absolutely! Rotisserie chicken is a great time-saver and works perfectly for this recipe. Simply shred the meat and use it as directed. It adds excellent flavor and cuts down on prep time.
2. Can I make this ahead of time?
   Yes, you can! You can assemble the chicken pot pie and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil, and when you’re ready to bake, remove the covering and follow the baking instructions.
3. Can I freeze baked Chicken Pot Pie?
   Definitely! Allow the baked pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It will keep for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat in the oven at 350°F (175°C) until warmed through.
4. Can I use a different crust?
   Yes, there are several alternatives to traditional pie crust. Puff pastry provides a flaky, buttery texture, biscuit dough adds a hearty, homestyle touch, and phyllo dough creates a lighter, crispy topping. Choose the option that best suits your preferences or dietary needs.
5. What can I substitute for heavy cream?
   If you’re looking for a lighter option, you can use half-and-half or whole milk instead of heavy cream. Keep in mind that the filling might be slightly less rich and creamy, but it will still be delicious! For a dairy-free alternative, unsweetened coconut cream or a plant-based cream substitute can work as well.

Conclusion

Chicken Pot Pieis the ultimate comfort food, combining a rich, creamy filling with tender chicken and hearty vegetables, all encased in a flaky, golden crust. Every bite is a warm, satisfying hug that transports you to a cozy kitchen on a chilly day.

What sets this recipe apart is its incredible versatility; you can customize the filling with your favorite seasonal vegetables or add a touch of spice to suit your taste. Whether you make it as a classic family dinner or adapt it for individual servings, Chicken Pot Pie is sure to impress everyone at the table.

Perfect for weeknight meals or special gatherings, this dish is a timeless favorite that never fails to deliver. I can’t wait for you to experience its comforting flavors and create new memories around this beloved recipe. Don’t forget to share your versions and tag me on social media—I’d love to see how you make it your own! Enjoy every comforting bite!