Classic Chicken Pot Pie

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I grew up eating chicken pot pie as the ultimate comfort food, and even now, it holds that special place in my heart. There’s something about the rich, creamy filling, tender chicken, and flaky golden crust that makes everything feel a little warmer and more inviting. When I started making my own from scratch, I was amazed at how simple yet satisfying it is to bring this classic dish to life in my own kitchen.

This recipe is a beautiful balance of hearty and wholesome, the kind of meal that brings people to the table without needing to say a word. Whether you’re looking for a cozy family dinner or an easy way to use leftover chicken, this classic chicken pot pie has become one of my go-to recipes for a reason—it’s incredibly reliable, endlessly customizable, and just plain delicious.

Why You’ll Love This Classic Chicken Pot Pie

This dish is all about comfort and ease. The savory filling is creamy without being heavy, packed with chicken and colorful vegetables, and the flaky, buttery crust adds just the right amount of indulgence. It’s perfect for make-ahead meals, and it reheats like a dream. Plus, you can easily adjust it to suit whatever ingredients you have on hand.

What Kind of Crust Should I Use?

You can use a classic double pie crust—store-bought or homemade—or opt for puff pastry if you want a lighter, crispier top. If you’re in a rush, a refrigerated crust is totally acceptable and still gives you that beautiful golden finish. Just make sure to use something sturdy enough to hold the creamy filling without getting soggy.

Options for Substitutions

• Protein: Swap chicken for turkey, leftover rotisserie chicken, or even tofu for a vegetarian twist.
• Vegetables: Use fresh, frozen, or canned—whatever you have. Green beans, mushrooms, or potatoes also work beautifully.
• Crust: Puff pastry, biscuit topping, or even phyllo dough can work in place of a traditional pie crust.
• Dairy-Free: Use plant-based butter and milk substitutes like oat or almond milk to make it dairy-free.

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Ingredients for This Classic Chicken Pot Pie

• Cooked Chicken: The heart of this dish. Shredded or diced, use rotisserie or leftover roasted chicken for convenience and rich flavor.
• Mixed Vegetables (carrots, peas, corn): Adds color, texture, and a touch of natural sweetness. Frozen mixes work great, no need to thaw.
• Butter: Used to make the roux, it adds richness to the creamy filling.
• All-Purpose Flour: Thickens the sauce to that perfect creamy consistency.
• Chicken Broth: Provides depth and savory flavor to the sauce.
• Milk or Cream: For creaminess in the filling. Whole milk or half-and-half is ideal.
• Onion: Aromatic base that enhances flavor throughout the dish.
• Garlic: Brings warmth and a savory depth.
• Salt & Pepper: Essential seasonings that bring out all the other flavors.
• Thyme (optional): A touch of earthiness that complements the creamy filling.
• Pie Crust or Puff Pastry: Forms the flaky, golden shell that holds everything together.
• Egg Wash (1 egg + splash of water): Brushed on top for that glossy, bakery-style finish.

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Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or similar baking dish. If you’re using a refrigerated crust, let it sit out for a few minutes to soften.

Step 2: Cook the Aromatics

In a large skillet, melt butter over medium heat. Add diced onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 3: Make the Roux

Sprinkle in the flour and stir constantly for about 1-2 minutes. This creates a roux that will help thicken the filling. Cook until it turns a pale golden color, but don’t let it brown.

Step 4: Add Liquids and Simmer

Gradually whisk in chicken broth and milk. Stir well to break up any lumps. Bring the mixture to a simmer, and let it cook until it thickens to a creamy sauce, about 5-7 minutes.

Step 5: Combine Chicken and Vegetables

Add in the shredded chicken, mixed vegetables, salt, pepper, and thyme if using. Stir to coat everything evenly in the creamy sauce. Remove from heat.

Step 6: Assemble the Pie

Line your pie dish with the bottom crust and gently press it into the edges. Spoon the hot filling into the crust. Cover with the top crust, trim any excess, and crimp the edges to seal. Cut small slits in the top to allow steam to escape.

Step 7: Add Egg Wash

Beat one egg with a splash of water and brush it over the top crust. This gives your pie a beautiful golden finish.

Step 8: Bake

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, cover the edges with foil.

Step 9: Rest and Serve

Let the pie sit for 10-15 minutes before slicing. This helps the filling set up and makes serving cleaner and easier.

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How Long to Prepare the Classic Chicken Pot Pie

Prep Time: If you’re using pre-cooked chicken and frozen vegetables, the prep can be as quick as 15–20 minutes. This includes chopping onions, making the roux, and assembling the pie. Using a store-bought crust also saves time.

Bake Time: The pie typically bakes for 35–40 minutes at 400°F (200°C). Add 10–15 minutes of resting time after baking to allow the filling to set before serving.

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Tips for Perfect Chicken Pot Pie

• Use hot filling: This helps the pie cook evenly and reduces the risk of a soggy bottom crust.
• Chill the top crust before baking: A cooler dough ensures flakiness and helps prevent shrinking.
• Seal the edges well: Crimp the top and bottom crusts tightly to avoid any filling leaks.
• Vent the crust: Make small slits to let steam escape and avoid a soggy interior.
• Egg wash for shine: Brush with egg wash to get that golden, glossy finish on top.

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Watch Out for These Mistakes While Cooking

• Over-thickening the sauce: The filling will continue to thicken as it bakes, so stop cooking it when it’s slightly looser than you want.
• Undercooked vegetables: If using fresh veggies, pre-cook them slightly to ensure they’re tender in the final dish.
• Overfilling the crust: Leave some space for bubbling; overfilling can lead to overflow.
• Not letting it rest: Cutting too soon leads to a runny filling—always wait 10–15 minutes.
• Using cold filling with crust: Cold filling can cause uneven baking and soggy bottoms.

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What to Serve With Chicken Pot Pie?

1. Garden Salad

A fresh side salad with vinaigrette adds a crisp, tangy contrast to the creamy pie.

2. Roasted Green Beans

Lightly seasoned and roasted, they complement the richness without overpowering.

3. Cranberry Sauce

Its tartness balances the savory flavors, much like with holiday turkey dinners.

4. Garlic Mashed Potatoes

Pure comfort. For those who like to double down on cozy side dishes.

5. Steamed Broccoli

Bright and healthy, it adds nutrition and a little crunch.

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Storage Instructions

Refrigeration: Let the pot pie cool completely before covering and storing in the refrigerator. It will last 3–4 days in an airtight container or tightly wrapped in foil.

Freezing: Freeze the entire unbaked pie or leftovers. Wrap tightly in plastic wrap and foil. It can be frozen for up to 2 months.

Reheating: For best results, reheat in a 350°F (175°C) oven until warmed through. If reheating from frozen, bake covered for 30 minutes, then uncover and bake an additional 20–30 minutes.

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Estimated Nutrition

(Per serving, based on 8 servings):

• Calories: ~420 kcal
• Protein: 20g
• Fat: 26g
• Saturated Fat: 11g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 4g
• Sodium: 620mg

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Frequently Asked Questions

How do I prevent a soggy bottom crust?

Use a hot filling and bake on the lower rack of the oven. You can also blind bake the bottom crust for 5–7 minutes.

Can I make chicken pot pie ahead of time?

Yes, assemble it ahead and refrigerate up to 24 hours. Bake when ready. Or freeze it for later use.

Can I use rotisserie chicken?

Absolutely! It’s a time-saver and adds great flavor.

How do I thicken a runny pot pie filling?

If it’s too thin after baking, it likely needed more flour or longer simmering. Letting the pie rest helps thicken it up naturally.

Can I make this dairy-free?

Yes. Use dairy-free butter and a milk alternative like almond or oat milk.

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Conclusion

Classic Chicken Pot Pie is more than just a comfort food—it’s a timeless dish that brings people together. With its golden flaky crust and rich, creamy interior filled with savory chicken and vegetables, it’s satisfying, nostalgic, and incredibly easy to make your own. Whether you’re cooking for your family, hosting a cozy dinner, or prepping meals in advance, this recipe is a keeper in every sense.

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