Chicken Pot Pie

Hey y'all! If you're craving the ultimate comfort food, look no further than a classic Chicken Pot Pie. With its golden, flaky crust, creamy filling, and savory chunks of Chicken and vegetables, this dish is the cozy answer to family dinners, Sunday gatherings, or just a chilly weeknight. Whether you're feeding a crowd or making a meal ahead, this recipe hits all the right notes. Let's get cooking!

Why You'll Love This Chicken Pot Pie

• Loaded with hearty chicken and crisp, colorful vegetables in every bite.
• Creamy sauce and buttery crust make it absolutely irresistible.
• Perfectly adaptable for using up leftover chicken or veggies.
• Feeds a crowd — the ideal comfort food for family meals or potlucks.
• Freezer-friendly for make-ahead convenience!

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup potatoes, peeled & diced
• ½ cup celery, chopped
• ⅓ cup unsalted butter
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 2 refrigerated pie crusts (or homemade)
• 1 egg (for egg wash; optional)

Directions

Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Step 1: Prepare the Filling

1. In a large skillet over medium heat, melt the butter. Add carrots, potatoes, and celery. Cook for 5 minutes, stirring occasionally, until vegetables start to soften.
2. Sprinkle in the flour and cook, stirring, for 2 minutes until the mixture is golden and bubbly.
3. Gradually whisk in the chicken broth and milk. Cook and stir constantly until the mixture thickens, about 3-5 minutes.
4. Stir in the shredded chicken, peas, salt, black pepper, thyme, and rosemary. Simmer for 2-3 minutes to combine flavors, then remove from heat.

Step 2: Assemble the Pie

1. Preheat oven to 425°F (220°C).
2. Roll out one pie crust and fit it into a 9-inch pie dish. Spoon the hot chicken filling into the bottom crust.
3. Place the second pie crust over the filling, crimping edges to seal. Cut a few small slits in the center for steam to escape. Brush the top with beaten egg if desired for a glossy finish.

Step 3: Bake

1. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and filling is bubbling.
2. If the edges brown too quickly, cover them loosely with foil.
3. Let your Chicken Pot Pie rest for 10 minutes before slicing and serving.

Notes

• For a shortcut, use rotisserie chicken and store-bought pie crusts.
• Ensure the filling is slightly cooled before adding to the crust to avoid a soggy bottom.
• You can microwave the potatoes briefly before adding to the skillet if you prefer them softer.

Variations

• Vegetarian Pot Pie: Skip the chicken and replace with mushrooms or extra veggies like green beans and corn.
• Gluten-Free: Use gluten-free flour for the filling and gluten-free pie crusts.
• Mini Pot Pies: Make individual servings by using ramekins and cutting smaller circles of crust.

Required Equipment

• Large skillet or saucepan
• Whisk
• 9-inch pie dish
• Rolling pin (if using homemade crust)
• Baking sheet (to catch spills in the oven)
• Brush (for egg wash)

Storage Instructions

Allow pot pie to cool completely before covering tightly with foil or plastic wrap. Refrigerate for up to 4 days.

For longer storage, freeze whole or in slices for up to 3 months. Reheat in a 350°F (175°C) oven for 20-30 minutes or until hot.

Pairings & Serving Suggestions

• Serve Chicken Pot Pie with a crisp green salad and tangy vinaigrette.
• Warm buttermilk biscuits or dinner rolls complete the comfort meal.
• For a cozy touch, pair with roasted brussels sprouts or steamed green beans.

Pro Tips

• For extra flakiness, chill the pie crust while preparing the filling.
• Brush with egg wash just before baking for a glossy, golden crust.
• Let the baked pie rest before slicing for a cleaner, creamier filling.

FAQ

Can I use leftover turkey instead of chicken?

Absolutely! Turkey works just as well in this pot pie recipe. Just substitute it for the chicken in equal amounts.

Can I make it ahead of time?

Yes! Assemble Chicke Pot Pie in advance, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the bake time if baking straight from the refrigerator.

How do I keep the bottom crust from getting soggy?

Make sure your filling isn’t too hot or runny and pre-bake (blind bake) the bottom crust for 8-10 minutes if you want an extra-crisp base.

★★★★★ 4.60 from 16 ratings

Chicken Pot Pie

yield: 6 servings

prep: 25 mins

cook: 45 mins

total: 50 mins

A comforting and classic Chicken Pot Pie filled with tender chicken, vegetables, and a creamy sauce, all baked under a golden, flaky crust. Perfect for a hearty dinner.

🖨️ Print Pin Recipe

Ingredients

• 2 cups cooked chicken, diced
• 1 cup frozen peas and carrots
• ½ cup celery, chopped
• ⅓ cup unsalted butter
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried thyme
• 1 ¾ cups chicken broth
• ⅔ cup milk
• 1 package (14 oz) refrigerated pie crusts

Instructions

1. 1
   Preheat the oven to 425°F (220°C).
2. 2
   In a large skillet, melt butter over medium heat. Add celery and cook for 2-3 minutes until softened.
3. 3
   Stir in flour, salt, pepper, and thyme. Cook, stirring constantly, for 1 minute.
4. 4
   Gradually whisk in chicken broth and milk. Cook until the mixture is bubbly and thickened.
5. 5
   Stir in cooked chicken, peas and carrots. Remove from heat.
6. 6
   Fit one pie crust in a 9-inch pie plate. Pour the chicken mixture into the crust. Cover with second crust, seal edges, and cut several small slits in the top to vent. Bake for 30-35 minutes or until crust is golden brown. Let stand 10 minutes before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 430 caloriescal

Protein: 20 gg

Fat: 23 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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