Category: Dinner, Comfort Food, Baking
If you bake this chicken pot pie, leave a rating and comment. Would you add extra veggies, make it extra creamy, or keep it classic? I’d love to hear!
A golden double-crust chicken pot pie in a pie dish with steam rising, sliced to show creamy filling with vegetables.
Chicken pot pie is the cozy dinner that never goes out of style. You get a buttery, flaky double crust with a creamy, savory filling loaded with chicken pieces and vegetables. It’s warm, comforting, and perfect for family dinners or chilly nights. Make it once and you’ll see why everyone calls it the best ever comfort food.
Chicken pot pie is the kind of meal that makes you slow down and enjoy dinner. It’s rich, creamy, and wrapped in a flaky crust that’s honestly hard to beat.
The standout technical feature is the thick, silky filling. When the sauce is cooked until it coats the back of a spoon, the pie slices beautifully instead of running all over the plate.
This chicken pot pie is a fan-favorite for a reason—it’s cozy, family-friendly, and tastes even better than most restaurant versions. Trust me, don’t skip the cooling time before slicing.
Why You’ll Love This Chicken Pot Pie
- Ultimate comfort food: Flaky crust and creamy filling in every bite.
- Better than restaurant: Rich, homemade flavor you can control.
- Make-ahead friendly: Prep the filling early and assemble when ready.
- Family-friendly: Classic flavors that everyone loves.
- Perfect for leftovers: Reheats well for another cozy meal.
Ingredients for Chicken Pot Pie
- Pie crusts (2): One for the bottom, one for the top; use homemade or refrigerated for a “lazy” version.
- Cooked chicken pieces, diced (3 cups): Rotisserie chicken works great and saves time.
- Butter (6 tablespoons): Base for the roux and rich flavor.
- All-purpose flour (1/3 cup): Thickens the filling into a creamy sauce.
- Chicken broth (2 1/2 cups): Builds savory flavor; low-sodium helps control salt.
- Milk (1 cup): Adds creaminess; half-and-half works for extra richness.
- Frozen mixed vegetables (2 cups): Easy and classic; or use peas + carrots + corn.
- Onion, diced (1/2 cup): Adds depth; swap with leeks for a softer flavor.
- Garlic, minced (2 cloves): Optional but delicious.
- Dried thyme (1 teaspoon): Cozy, classic pot pie flavor.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): Season to taste.
- Egg (1): For egg wash to make the crust shiny and golden.
Chicken Pot Pie Recipe Step-by-Step
- 1. Preheat and prep. Heat the oven to 400°F. Place one pie crust into a 9-inch pie dish and set aside.
- 2. Make the sauce. In a large saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in broth, then milk. Simmer 3–5 minutes, whisking, until thick enough to coat the back of a spoon.
- 3. Add the filling. Stir in onion, garlic, thyme, salt, and pepper. Add chicken pieces and vegetables. Simmer 2–3 minutes until everything is hot and the filling looks creamy (not watery). If it’s too thick, add a splash of broth.
- 4. Assemble the pie. Pour filling into the pie dish. Top with the second crust, seal the edges, and cut 4–5 small vents on top.
- 5. Bake. Brush the top with egg wash. Bake 30–38 minutes, until the crust is deep golden and the filling bubbles at the vents. If edges brown too fast, cover them with foil.
- 6. Cool before slicing. Let the pie rest 15–20 minutes so the filling sets.
Tips for Perfect Chicken Pot Pie
- Thicken the sauce on the stove first—this prevents a runny pie.
- Cut vents in the top crust so steam can escape and the crust stays flaky.
- Let it rest before slicing; it sets as it cools.
- Use cooked chicken so the filling doesn’t release extra water.
- Taste the filling before baking and adjust salt and pepper.
Variations & Substitutions
- Shortcut version: Use refrigerated pie crusts and frozen veggies.
- Extra veggies: Add sautéed mushrooms or diced potatoes (par-cook first).
- Herb swap: Use rosemary or parsley if you don’t have thyme.
- Dairy-free: Use unsweetened oat milk and a neutral oil in place of butter (texture will be slightly different).
- Gluten-free: Use a gluten-free flour blend for the roux and a gluten-free crust.
- Leftovers: Spoon filling over biscuits or toast for a quick lunch.
Storing & Reheating
Store leftover chicken pot pie covered in the fridge for 4 days. Reheat slices in a 350°F oven until hot to keep the crust crisp, or microwave for speed.
To freeze, bake the pie fully, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
Serving Suggestions & Pairings
- Simple green salad with vinaigrette to balance the richness.
- Roasted broccoli or green beans for an easy veggie side.
- Cranberry sauce or chutney for a sweet-savory contrast.
- Perfect for cozy weekends, family dinners, and leftovers.
- Add extra black pepper on top for a classic finish.
Reader Review: “The filling was thick and creamy and the crust was so flaky. This is my new go-to chicken pot pie!”
If you bake this chicken pot pie, leave a rating and comment. Would you add extra veggies, make it extra creamy, or keep it classic? I’d love to hear!