Chicken Pot Pie

Golden, flaky crust on top, creamy filling inside, and comforting aromas all around — Chicken Pot Pie is a timeless classic that warms the soul with every spoonful. This hearty dish combines tender chunks of chicken, vibrant peas and carrots, and a rich, savory sauce wrapped in a buttery, oven-baked crust. It’s the kind of meal that invites you to slow down, cozy up, and savor every bite.

Perfect for chilly nights or when you’re craving a homestyle dinner, Chicken Pot Pie is as nostalgic as it is delicious. Whether you’re feeding a family or prepping ahead for the week, this one-dish wonder delivers comfort and satisfaction in every serving.

Why You’ll Love This Chicken Pot Pie

• It’s the ultimate comfort food — creamy, hearty, and deeply satisfying.
• Uses simple ingredients that you likely already have on hand.
• Ideal for both make-ahead meals and cozy dinners.
• Customizable with your favorite vegetables or rotisserie chicken.
• Freezer-friendly for effortless future meals.

Preparation Phase & Tools to Use

To create the perfect Chicken Pot Pie, having the right tools can make all the difference. You’ll need a deep pie dish or ramekins for individual servings — these ensure even baking and a well-contained, generous filling. A heavy-bottomed skillet or saucepan is essential for preparing the creamy filling, helping to avoid scorching. A whisk helps you achieve a smooth, lump-free sauce, while a rolling pin is key if you’re using homemade dough. Lastly, a pastry brush ensures that golden, glossy finish on the crust.

Preparation Tips

Start with pre-cooked chicken — leftover roasted or rotisserie chicken works beautifully here and saves time. For the vegetables, you can use fresh or frozen; just make sure they’re cooked until just tender to avoid a mushy texture. When making the sauce, cook the flour and butter thoroughly to eliminate any raw flour taste. Let the filling cool slightly before topping with pastry to prevent soggy crust. Finally, brushing the crust with egg wash gives it that beautifully browned finish that makes the pie as appealing visually as it is taste-wise.

---

Ingredients for this Chicken Pot Pie

• 2 cups cooked chicken, diced or shredded
• 1 cup frozen peas
• 1 cup diced carrots (fresh or frozen)
• 1/2 cup chopped celery
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 3/4 cup whole milk or half-and-half
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 sheet puff pastry or pie crust (store-bought or homemade)
• 1 egg (for egg wash)

---

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). If you’re using frozen puff pastry, set it out to thaw while you prepare the filling.

Step 2: Sauté the Aromatics

In a large skillet or saucepan, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften. Stir in the garlic and cook for another minute until fragrant.

Step 3: Make the Roux

Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove the raw taste of the flour. This step thickens the filling.

Step 4: Add the Liquids

Gradually pour in the chicken broth and milk, whisking constantly to create a smooth, creamy base. Continue cooking for 3-5 minutes until the mixture thickens to a gravy-like consistency.

Step 5: Add Chicken and Peas

Stir in the cooked chicken, peas, thyme, salt, and pepper. Mix well to ensure everything is evenly coated. Let the filling simmer for another 2-3 minutes, then remove from heat.

Step 6: Fill the Ramekins or Pie Dish

Spoon the chicken filling into a pie dish or individual ramekins. Make sure not to overfill, leaving just enough space for the crust to sit neatly on top.

Step 7: Top with Crust

Roll out your pie dough or puff pastry to fit over your dish or ramekins. Place the crust on top and crimp the edges. Cut a few small slits in the center to allow steam to escape. Brush the top with beaten egg for a glossy, golden finish.

Step 8: Bake Until Golden

Place the pies on a baking sheet to catch any overflow. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and flaky.

Step 9: Let It Rest

Allow the Chicken Pot Pie to rest for 5-10 minutes before serving. This helps the filling set and avoids burning your mouth on the first bite!

---

Notes

If you’re short on time, using store-bought rotisserie chicken and pre-chopped vegetables makes this recipe incredibly fast without sacrificing flavor. You can also substitute the peas and carrots for mixed vegetables or your personal favorites. For a richer taste, try swapping out the milk for heavy cream. The filling can be made a day ahead and stored in the refrigerator — just reheat slightly before assembling to make it easier to handle.

---

Watch Out for These Mistakes While Cooking

• Overcooking the roux: Letting the flour and butter cook too long can lead to a burnt taste. Keep it golden, not brown.
• Runny filling: Not thickening the sauce enough before adding the crust can result in a soggy pot pie. Simmer until it’s like gravy.
• Skipping egg wash: This simple step gives your crust a gorgeous golden finish. Don’t forget it!
• Overfilling the ramekins: Leave space to prevent overflow while baking.
• Using cold filling: Cold filling can make the crust soggy and bake unevenly. Ensure it’s warm when topped with pastry.

---

Storage Instructions

Once baked, Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through. Individual portions can also be microwaved, but the crust may lose its crispness. To freeze, assemble the pie (unbaked), wrap tightly, and freeze for up to 3 months. Bake straight from frozen at 375°F, adding 15-20 minutes to the baking time.

---

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~450
• Protein: 25g
• Carbohydrates: 30g
• Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Fiber: 3g
• Sugar: 4g
• Sodium: 600mg

---

Frequently Asked Questions

What type of chicken works best for this recipe?

Cooked rotisserie, baked, or leftover grilled chicken all work well. Breast meat is lean, but thigh meat adds more flavor.

Can I make Chicken Pot Pie ahead of time?

Yes! Prepare the filling up to a day in advance or freeze the entire pie unbaked for later.

Can I use a double crust?

Absolutely. If you love crust, place one layer on the bottom and one on top — just pre-bake the bottom crust for 10 minutes first.

Is it possible to make this dairy-free?

You can use plant-based butter and a non-dairy milk alternative like oat or almond milk. Just note the sauce might be less rich.

Can I use fresh herbs instead of dried?

Yes. Fresh thyme or parsley adds great flavor — use about 3 times the amount of dried herbs.

How do I prevent a soggy crust?

Make sure the filling is thick and warm, and the pastry is chilled before baking.

Can I make this vegetarian?

Yes, just omit the chicken and add more veggies or use a meat alternative like tofu or mushrooms.

What sides go well with Chicken Pot Pie?

Simple green salad, roasted veggies, or even cranberry sauce complement the rich flavors beautifully.

---

Conclusion

Chicken Pot Pie is more than just a comfort meal — it’s a warm hug in the form of food. Whether you’re serving it on a chilly evening or prepping freezer meals for a busy week, this classic dish brings flavor, texture, and satisfaction to the table. With its creamy filling and golden crust, it’s bound to become a repeat favorite in your kitchen.

---

Print