Chicken Pot Pie is a timeless classic that brings the best of comfort food right to your table. With its flaky, buttery crust, creamy chicken filling, and hearty vegetables, itโs the perfect dish to warm you up on chilly evenings or whenever you're craving something homey and satisfying. This homemade Chicken Pot Pie recipe is filled with tender chicken, carrots, peas, and a savory, creamy sauce, all encased in a deliciously golden pie crust. Whether you're making it for a family dinner or a special gathering, this recipe is sure to be a hit.

What is Chicken Pot Pie?
Chicken Pot Pie is a savory pie made with a flaky pastry crust and filled with a creamy mixture of cooked chicken, vegetables, and a luscious gravy-like sauce. The filling typically includes chicken breast or thighs, along with vegetables like carrots, peas, and potatoes, though you can customize it with your favorite ingredients. The dish is then topped with a second layer of pastry, baked until golden and bubbly, and served hot for a hearty, comforting meal.
Ingredients List for Chicken Pot Pie
To make the perfect Chicken Pot Pie, youโll need the following ingredients:
For the Pie Crust:
- 2 ยฝ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- ยผ to ยฝ cup ice water
Note: You can also use store-bought pie crust if you want to save time.
For the Chicken Filling:
- 1 pound cooked chicken breast or thighs, shredded or cubed
- โ cup unsalted butter
- โ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1 medium potato, diced (optional)
- ยฝ teaspoon dried thyme
- ยฝ teaspoon dried rosemary
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Substitutions and Variations
Chicken Pot Pie is a versatile dish, and you can easily adapt it to suit your preferences or dietary needs. Here are some substitutions and variations to consider:
- Chicken: Use leftover rotisserie chicken, turkey, or even a plant-based chicken substitute for a vegetarian version.
- Vegetables: While carrots, peas, and potatoes are common, feel free to add mushrooms, green beans, celery, or corn. You can even add leafy greens like spinach or kale for extra nutrition.
- Dairy-Free: Substitute almond milk, coconut milk, or any other non-dairy milk in place of regular milk. Use olive oil instead of butter in the filling.
- Pie Crust: If you donโt have time to make a homemade crust, store-bought puff pastry, biscuit dough, or refrigerated pie crust are great alternatives.
- Gluten-Free: Use a gluten-free all-purpose flour in the filling and a gluten-free pie crust for a completely gluten-free Chicken Pot Pie.
Step-by-Step Cooking Instructions
Follow these simple steps to make your own delicious Chicken Pot Pie from scratch:
1. Prepare the Pie Crust
- In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough begins to come together. Be careful not to overmix. The dough should be just moist enough to hold together when pressed.
- Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
2. Cook the Vegetables
- In a large skillet, melt the butter over medium heat. Add the diced onions, carrots, and potatoes (if using), and cook for about 5-7 minutes until the vegetables are tender.
- Add the minced garlic and cook for another minute until fragrant.
3. Make the Creamy Sauce
- Stir in the flour and cook for about 1-2 minutes to create a roux. This helps thicken the filling.
- Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps from forming. Continue to cook and stir until the sauce thickens and becomes creamy, about 5 minutes.
- Stir in the thyme, rosemary, salt, and pepper. Adjust seasoning to taste.
4. Add the Chicken and Peas
- Stir in the cooked, shredded chicken and frozen peas. Remove the pan from the heat and set aside while you roll out the dough.
5. Preheat the Oven
- Preheat your oven to 400ยฐF (200ยฐC).
6. Assemble the Chicken Pot Pie
- On a floured surface, roll out one disc of the chilled dough into a circle large enough to fit your pie dish. Gently transfer the dough to the dish, pressing it into the bottom and sides.
- Pour the chicken and vegetable filling into the pie crust.
- Roll out the second disc of dough and place it over the filling. Pinch the edges of the dough together to seal, and use a fork to crimp the edges.
- Cut a few small slits in the top crust to allow steam to escape.
7. Brush with Egg Wash
- Brush the top of the pie with the beaten egg for a glossy, golden finish.
8. Bake
- Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
9. Cool and Serve
- Let the Chicken Pot Pie cool for about 10 minutes before slicing and serving.
How to Cook Chicken Pot Pie: A Step-by-Step Guide
- Make the Dough in Advance: Pie dough needs time to chill in the fridge to become flaky when baked. You can prepare it the day before or even freeze it for future use.
- Cook the Vegetables Slowly: Cooking the onions, carrots, and potatoes gently in butter ensures that theyโre soft and flavorful. Add the garlic later to avoid burning it.
- Make a Smooth Roux: Stirring the flour into the buttered vegetables creates a roux, which thickens the sauce. Slowly add the chicken broth and milk while whisking to prevent lumps from forming.
- Avoid Overfilling the Pie: Leave a little room at the top of the pie to prevent it from bubbling over while baking.
Common Mistakes to Avoid
- Soggy Bottom Crust: Make sure to chill the pie dough well before rolling it out. A hot oven is also essential for crisping the bottom crust. You can also pre-bake the bottom crust for a few minutes to avoid sogginess.
- Undercooked Vegetables: Ensure your carrots and potatoes are tender before adding them to the pie. They wonโt cook much more once the pie is in the oven.
- Overcooked Chicken: Use cooked chicken thatโs still juicy. Overcooking the chicken in the filling can make it dry and chewy.
- Runny Filling: If the sauce isnโt thickened before baking, your filling might be too runny. The roux (flour and butter mixture) should create a thick, creamy sauce to hold everything together.
Serving and Presentation Tips
Chicken Pot Pie is a hearty meal that can be served on its own or alongside some simple sides. Here are some ideas:
- Garnish with Fresh Herbs: A sprinkle of chopped parsley or thyme on top adds a fresh, vibrant touch.
- Serve with a Side Salad: A crisp green salad with a light vinaigrette complements the richness of the pie.
- Pair with Mashed Potatoes or Roasted Vegetables: For an extra dose of comfort, serve your Chicken Pot Pie with creamy mashed potatoes or a side of roasted veggies like Brussels sprouts or green beans.
- Use Individual Ramekins: For a more elegant presentation, you can bake mini pot pies in individual ramekins or small pie dishes.
How to Serve Chicken Pot Pie
Chicken Pot Pie is best served hot, straight from the oven. Let it cool for about 10 minutes to allow the filling to set slightly before slicing. This will help you avoid any filling oozing out when you cut into it. If you're serving it as part of a larger meal, pair it with lighter sides like a salad or steamed vegetables to balance the richness of the dish.
Presentation Ideas for Chicken Pot Pie
- Rustic Look: Serve the Chicken Pot Pie right out of the baking dish with the golden, flaky crust on display.
- Elegant Mini Pies: Bake the pies in individual ramekins for a more sophisticated look. These mini pot pies make for impressive dinner party presentations.
- Crust Shapes: Use cookie cutters to cut fun shapes out of extra pie dough and place them on top of the crust before baking for a decorative touch.
Chicken Pot Pie Recipe Tips
- Make Ahead: You can assemble the pie ahead of time and store it in the fridge for up to 24 hours before baking. You can also freeze the assembled pie for up to 3 months; just bake it directly from the freezer, adding extra time in the oven.
- Double the Recipe: If youโre feeding a crowd, double the recipe and make two pies. They freeze well and are great for meal prepping.
- Leftovers: Reheat leftover Chicken Pot Pie in the oven at 350ยฐF for 15-20 minutes to crisp up the crust. The microwave works too but wonโt keep the crust as crispy.
Frequently Asked Questions (FAQs)
- Can I freeze Chicken Pot Pie?
Yes! Assemble the pie, then wrap it tightly in plastic wrap and freeze it before baking. When ready to cook, bake it straight from frozen, adding about 10-15 minutes to the cooking time. - What other vegetables can I use?
Feel free to add mushrooms, green beans, corn, or spinach to the filling. Use whatever vegetables you like or have on hand. - Can I make a dairy-free version?
Yes! Substitute the butter with olive oil or a dairy-free butter alternative, and use almond or coconut milk instead of regular milk. - Can I use store-bought pie crust?
Absolutely! Store-bought pie crust or puff pastry works great if youโre short on time.
Conclusion
Chicken Pot Pie is the ultimate comfort food, offering a rich, creamy filling with tender chicken and vegetables, all encased in a buttery, flaky crust. Whether you make the pie crust from scratch or opt for store-bought, this recipe is sure to satisfy. Itโs the perfect dish for family dinners, cozy nights in, or special occasions when you need something hearty and homey. Serve it hot and watch as it disappears from the table!
PrintChicken Pot Pie Recipe
This Chicken Pot Pie features a buttery, flaky crust filled with tender chicken, hearty vegetables, and a creamy, savory sauce. Perfect for family dinners, this classic comfort food is made with homemade pie dough and packed with flavor from herbs like thyme and rosemary. Customize with your favorite veggies for an easy, delicious meal.
- Prep Time: 20 minutes (plus 30 minutes chill time for dough)
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the Pie Crust:
- 2 ยฝ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- ยผ to ยฝ cup ice water
- Note: Store-bought pie crust can be used for convenience.
- For the Chicken Filling:
- 1 pound cooked chicken breast or thighs, shredded or cubed
- โ cup unsalted butter
- โ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1 medium potato, diced (optional)
- ยฝ teaspoon dried thyme
- ยฝ teaspoon dried rosemary
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Make the pie crust:
- In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Slowly add ice water, a tablespoon at a time, mixing until the dough just comes together.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling:
- In a large skillet, melt butter over medium heat. Add diced onions, garlic, carrots, and potatoes (if using), and cook until vegetables are softened, about 5-7 minutes.
- Stir in flour to make a roux and cook for 1-2 minutes.
- Gradually whisk in chicken broth and milk, cooking until the sauce thickens.
- Stir in shredded or cubed chicken, peas, thyme, rosemary, salt, and pepper. Remove from heat and let cool slightly.
- Assemble the pie:
- Preheat oven to 400ยฐF (200ยฐC).
- Roll out one disk of dough on a lightly floured surface and fit it into a 9-inch pie dish.
- Pour the chicken and vegetable filling into the pie crust.
- Roll out the second disk of dough and place it over the filling. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
- Brush the top crust with beaten egg.
- Bake:
- Bake the Chicken Pot Pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Notes
- You can use store-bought pie dough for convenience.
- For extra richness, add a splash of heavy cream to the filling.
- Leftover turkey works well as a substitute for chicken in this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 500 kcal
- Sugar: 4g
- Sodium: 750mg
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