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Cozy, classic chicken pot pie made with tender chicken, hearty vegetables, and a rich, creamy sauce baked under a flaky pie crust. This comforting, family-favorite recipe is easy to make and perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe!
If you’re craving a cozy, satisfying dinner that tastes like the ultimate comfort food, this chicken pot pie is it. It’s simple, classic, and exactly the kind of meal everyone gets excited about when it comes out of the oven.
You’ll love how satisfying and hearty it is—true comfort food at its best. It’s also a great way to use up leftover chicken or rotisserie chicken, making it both convenient and delicious. The filling is simple but full of flavor, and the buttery crust takes it over the top.
Whether you’re serving it for a family dinner, a Sunday meal, or taking it to a neighbor, this chicken pot pie is always a hit. It’s one of those timeless recipes everyone comes back for seconds of!
Ingredients for Chicken Pot Pie
- Cooked, diced chicken breast
- Carrots
- Celery
- Peas
- Onions
- Flour
- Butter
- Olive Oil
- Chicken Broth
- Milk
- Flour
- Pie Crust, homemade or store bought
- Salt and Pepper
- Thyme
- Parsley
- Garlic Powder
How to Make Chicken Pot Pie
Prepare two pie crusts. Either purchase store bought crusts in the refrigerator section or make your own dough. I always use my Perfect Pie Crust Recipe.
Preheat oven to 400 degrees F.
Line a 9-inch deep dish pie pan with one of the crusts.
In a large sauce pan or dutch oven, heat olive oil and saute carrots, onions and celery until fork tender. Remove from pan and set aside.
Add butter into pan and melt. Add in flour and stir to create a paste or roux.
Pour in chicken broth and milk. Whisk to combine.
Bring to a low boil and allow to boil gently until it thickens up. If it doesn’t thicken up, remove a little of the liquid, whisk in an additional tablespoon of flour and then return that mixture to the pot and stir to combine.
Add in seasonings, veggies, including the peas and cooked chicken. Stir to combine and heat through.
Pour mixture into pastry lined pie dish.
Lay second pie crust over the top. Seal edges together and crimp crust.
Cut a slit into center of crust with a knife to allow steam to escape.
Optional: Combine 1 egg and a tablespoon of milk together and brush over top of crust.
Bake at 400 degrees F for 15-20 minutes or until crust is golden brown.
Allow pie to sit for 10 minutes to cool and gravy to thicken up.
Tips from leigh Anne
- Use rotisserie chicken for ease Save time by using store-bought rotisserie chicken. It adds great flavor and makes this recipe come together quickly.
- Don’t skip sautéing the veggies Cooking the vegetables before adding the sauce helps build flavor and ensures they are perfectly tender in the finished pie.
- Get the sauce just right Your filling should be thick and creamy—not too runny. If it feels too thin, let it simmer a bit longer to thicken up or add in some additional flour to thicken the sauce.
- Season as you go Taste your filling before adding it to the crust and adjust the seasoning. A little extra salt, pepper, or herbs can make a big difference.
- Use a mix of vegetables Classic peas, carrots, and celery work beautifully, but feel free to add corn or green beans for extra flavor and texture.
- Keep your crust cold If using a homemade crust, make sure it stays cold before baking. This helps create that flaky, golden texture everyone loves.
- Don’t forget to vent the top crust Cut a few slits in the top crust so steam can escape while baking—this keeps the crust from getting soggy.
- Let it rest before serving Allow the pot pie to sit for 10–15 minutes after baking. This helps the filling set up so it’s easier to slice and serve.
Frequently Asked Questions
Can I make chicken pot pie ahead of time?
Yes! You can assemble the pot pie ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
Does pot pie freeze well?
Absolutely. You can freeze it either baked or unbaked. For best results, freeze it unbaked, then bake straight from frozen, adding extra time as needed.
Can I make it without a bottom crust?
Yes! You can make it with just a top crust for a slightly lighter version that’s still just as delicious.
How do I reheat leftovers?
Reheat in the oven at 325°F until warmed through to keep the crust crisp. The microwave works too, but the crust will be softer.
Can I make a smaller version of chicken pot pie?
Use my Chicken Pot Pie for Two recipe, which is the perfect small batch version.
There’s just something special about a warm, homemade chicken pot pie fresh from the oven. With its creamy, flavorful filling and perfectly golden crust, it’s the kind of meal that brings everyone to the table and keeps them coming back for seconds. Whether you’re making it for a cozy weeknight dinner or sharing it with loved ones, this is one recipe that never goes out of style
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Chicken Pot Pie Recipe
Ingredients
- 4 cups chicken, cooked, diced about 1 lb.
- 2 pie crusts
- 2 Tbsp olive oil
- 1/2 cup onion diced
- 2 cups carrots peeled and diced
- 1/2 cup celery diced
- 1 cup peas
- 1/4 cup butter
- 1/3 cup flour
- 2 1/2 cups chicken broth
- 1/2 cup milk
- 2 tsp dried parsley
- 1/2-1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 400 degrees F
- Prepare pie crust. Line a deep dish pie plate with one of the crusts.
- In a large pot, heat oil and saute carrots, onions and celery until fork tender. Remove from pan to a plate or bowl.
- Add butter to same pan and melt. Add in flour and whisk to create a paste or roux.
- Add in chicken broth and milk. Whisk to combine.
- Bring to a low boil and allow to boil gently until it begins to thicken. If it doesn't thicken enough, remove some of the broth, add in a tablespoon of flour, stir to incoporate and then return this to the main pot and stir to thicken.
- Add in seasonings. Add in veggies and cooked chicken. Stir to combine and heat through.
- Pour mixture into pastry lined pie dish. Place second pastry crust over the top. Seal edges and crimp edges of crust.
- Cut a small 1" slit into top of pie crust to allow for steam to escape.
- Optional: combine one egg with a tablespoon of milk. Brush the crust with the mixture.
- Bake for 15-20 minutes or until golden brown.
- Allow pie to rest for 10-15 minutes before slicing.
Tips & Notes:
- Use rotisserie chicken for ease Save time by using store-bought rotisserie chicken. It adds great flavor and makes this recipe come together quickly.
- Don’t skip sautéing the veggies Cooking the vegetables before adding the sauce helps build flavor and ensures they are perfectly tender in the finished pie.
- Get the sauce just right Your filling should be thick and creamy—not too runny. If it feels too thin, let it simmer a bit longer to thicken up or add in some additional flour to thicken the sauce.
- Season as you go Taste your filling before adding it to the crust and adjust the seasoning. A little extra salt, pepper, or herbs can make a big difference.
- Use a mix of vegetables Classic peas, carrots, and celery work beautifully, but feel free to add corn or green beans for extra flavor and texture.
- Keep your crust cold If using a homemade crust, make sure it stays cold before baking. This helps create that flaky, golden texture everyone loves.
- Don’t forget to vent the top crust Cut a few slits in the top crust so steam can escape while baking—this keeps the crust from getting soggy.
- Let it rest before serving Allow the pot pie to sit for 10–15 minutes after baking. This helps the filling set up so it’s easier to slice and serve.
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