Comfort in a slice: This classic Chicken Pot Pie is creamy, hearty and loaded with tender chicken and vegetables; all wrapped in a flaky, golden crust.
Nothing says comfort food like a warm, golden Chicken Pot Pie straight from the oven. With tender chicken, vibrant vegetables and a creamy, flavorful sauce encased in buttery crust, this dish is perfect for family dinners or cozy nights in.
It's a classic recipe that's surprisingly easy to make and the results are always crowd-pleasing.
For more cozy recipes, try this Slow Cooker Potato Soup, my Italian Wedding Soup and my Turkey Chili.
Ingredients
- Chicken: Tender, cooked, diced chicken for a hearty filling.
- Butter: Rich butter to saute vegetables and add depth of flavor.
- Onion: Sweet and aromatic, diced for the filling.
- Carrots: Slightly sweet, diced for texture and color.
- Celery: Crisp diced celery for balance and aroma.
- All-purpose flour: Thickening agent to create a creamy sauce.
- Chicken broth: Savory liquid base for a flavorful filling.
- Whole milk: Adds creaminess and smoothness.
- Salt and pepper: Enhances and balances flavors.
- Dried thyme: Earthy herb for aromatic depth.
- Refrigerated pie crusts: Buttery, flaky crust to encase the filling.
See recipe card for quantities.
Instructions
- Step 1: Melt butter in a skillet over medium heat, then sauté onion, carrots and celery until tender.
- Step 2: Stir in flour and cook 1 minute.
- Step 3: Gradually whisk in chicken broth and milk until thickened.
- Step 4: Add diced chicken, salt, pepper and thyme.
- Step 5: Stir to combine.
- Step 6: Line a pie dish with one crust.
- Step 7: Pour in the filling.
- Step 8: Cover with the second crust, crimp edges and cut vents in the top.
- Step 9: Bake 35 to 40 minutes until golden brown.
Hint: For an extra-flavorful filling, sauté the vegetables until they start to caramelize before adding the liquids; this gives your pot pie a richer, deeper taste!
Substitutions
- Chicken: Use cooked turkey or rotisserie chicken.
- Whole milk: Swap with half-and-half or a non-dairy milk like oat or almond for a lighter version.
- Butter: Swap with olive oil or avocado oil for a lighter, dairy-free option.
- Refrigerated pie crusts: Try puff pastry, phyllo dough, or a biscuit topping for a twist.
- All-purpose flour: Use cornstarch or arrowroot powder for a gluten-free thickening option.
Variations
- Vegetarian: Replace chicken with mushrooms, peas and potatoes for a hearty veggie pie.
- Herb twist: Add rosemary or sage.
- Cheesy crust: Sprinkle shredded cheddar on top before baking for extra flavor.
- Mini pot pies: Make individual pies in ramekins for portion control or a fun presentation.
- Spicy twist: Add a pinch of smoked paprika, cayenne, or chili flakes for a subtly spicy version.
Equipment
You'll need a large skillet for sautéing vegetables and making the creamy filling. A 9-inch pie dish works best for assembling and baking, ensuring even cooking and a golden crust. A whisk is helpful for blending the flour with the liquids to avoid lumps, and a sharp knife is needed for cutting the vegetables and chicken into uniform pieces.
Storage
Store your chicken pot pie, covered for up to 3 days in the refrigerator. It can be frozen, baked or unbaked for up to 2 months.
I warm leftovers in the oven until heated through to the middle.
Top tips
- Golden pastry: Brush the top crust with a little milk or egg wash before baking for a beautifully golden, shiny finish.
- Even cooking: Cut vents in the top crust to allow steam to escape and prevent a soggy or unevenly baked top.
- Uniform pieces: Dice vegetables and chicken into similar sizes so everything cooks evenly.
- Extra flavor boost: Add a splash of white wine or a teaspoon of Dijon mustard to the filling before baking for depth of flavor.
FAQ
Yes…. Rotisserie chicken works well and saves time.
Cooling allows the filling to set, resulting in clean, neat slices.
Yes. Peas, corn, or green beans can be added without affecting the base recipe.
Related
Looking for other recipes like this? Try these:
Chicken Pot Pie
Ingredients
Filling
- 3 cups cooked chicken diced
- 2 tablespoons butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Crust
- 2 refrigerated pie crusts
Instructions
- Melt the butter in a skillet over medium heat.
- Sauté the onion, carrots, and celery until softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth and milk until the mixture thickens.
- Add the chicken, salt, black pepper, and dried thyme, stirring to combine.
- Transfer the filling to a pie dish lined with one pie crust.
- Top with the second crust and crimp the edges to seal.
- Cut small vents in the top crust.
- Bake at 400°F for 35-40 minutes, until the crust is golden.
- Allow the pie to cool fully before slicing for clean cuts.
- Garnish with fresh thyme
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Cut small vents in the top crust.
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