One of my fondest memories growing up is how the smell of chicken pot pie baking could stop the whole house. It was like a cozy hug you could smell wafting from the oven, pulling everyone toward the kitchen. I’ve tried a handful of pot pie recipes, but nothing quite matches the warm, flaky crust and creamy, hearty filling of this classic chicken pot pie. It’s like comfort food wrapped in a golden blanket, satisfying in a way that’s just pure home. To me, it’s the ultimate answer when you want something heartwarming but don’t want to fuss over a complicated meal. Honestly, it’s kind of the savory cousin to a homemade apple pie—only this one makes you want seconds before the first bite’s even gone.
What is chicken pot pie?
Chicken pot pie is essentially a savory pie filled with tender chicken and a creamy mixture of vegetables all tucked under a buttery, flaky crust. The name itself just screams comfort. Think of it as chicken stew in pastry form—a dish designed to warm you from the inside out. Usually, you’ll find peas, carrots, celery, and onion tucked inside, bound together by a luscious sauce that’s rich but never heavy. It’s the kind of meal you can find in diners or family kitchens everywhere, but home-cooked versions? They turn this humble dish into something downright special. No fancy tricks needed—the love comes straight through with each bite.
Why you’ll love this recipe?
What I love most about this chicken pot pie is how approachable it is. You don’t need a fancy culinary degree, and it looks way more impressive than it takes to make. The flavor is rich and comforting—a gentle combo of tender chicken, buttery crust, and veggies that still pop with freshness. On busy nights, this recipe’s simplicity is a lifesaver. You whip up the filling in one pot, roll out or layer the crust on top, and soon you’ve got this golden, bubbling pie that feels like a hug from the oven.
Budget-wise, the ingredients are pretty straightforward, usually things already sitting in the fridge or freezer, so it’s surprisingly economical. Plus, it’s the kind of dish that stretches well over several meals or feeds a crowd with room to spare—which makes it a favorite for family dinner nights or potlucks.
This recipe is versatile too. If you want, you can sneak in different veggies depending on what’s in season or whatever you’ve got leftover—my kids even like theirs with a touch of corn for a bit of sweetness. And don’t get me started on how it pairs beautifully with a simple side salad or a glass of chilled white wine when the occasion calls for it. Honestly, it’s comfort food that delivers every time. I’ve tried other variations, but this one keeps everyone coming back. Trust me, this chicken pot pie is my go-to for weekends when I want that satisfying, nostalgic taste without spending all day in the kitchen.
How do I make chicken pot pie?
Quick Overview
This chicken pot pie doesn’t mess around. You start by cooking your filling—think juicy chicken, fresh veggies, and a creamy sauce—then you layer it under a buttery pie crust. The magic happens in the oven, where the crust browns perfectly while the filling bubbles inside like a flavorful stew. What makes this method great is its simplicity: one pan for your filling, easy crust handling, and straight to the oven. If you’ve ever worried about pies breaking or crumbling, this recipe is forgiving and comforting, so don’t be shy to give it a try even if you’re a beginner. The house will smell amazing, and the flaky crust is always worth the wait.
Ingredients
For the Crust:
– 2 12 cups all-purpose flour (I always use unbleached for the extra flavor)
– 1 tsp salt
– 1 cup (2 sticks) unsalted butter, cold and cubed (cold butter is non-negotiable for that flaky texture!)
– 6-8 tbsp ice water, as needed (keep it cold to avoid tricky dough)
For the Filling:
– 2 cups cooked chicken, shredded or diced (leftovers work perfectly)
– 1 cup peas (fresh or frozen – I keep a stash in the freezer for last-minute pot pies)
– 1 cup diced carrots
– ½ cup diced celery
– ½ cup onion, finely chopped
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups chicken broth (homemade or store-bought, just make sure it’s flavorful)
– ½ cup whole milk or cream (I sometimes swap half for almond milk, and it’s surprisingly creamy)
– Salt and pepper to taste
– ½ tsp thyme or rosemary, optional for a little herb lift
For the Egg Wash (Glaze):
– 1 egg, beaten with 1 tbsp water (this gives the crust a golden shine and that delicious crunch!)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 400°F (205°C). I usually grab a 9-inch pie dish—grease it lightly with butter for that extra non-stick touch and flavor. If you’re using a glass pie dish, this will help the crust crisp nicely without sticking to the sides. While preheating, you can prep your filling and crust, so everything comes together smoothly.
Step 2: Mix Dry Ingredients
To get that buttery crust, toss your flour and salt together in a big bowl. Then add your cold, cubed butter. Here’s the fun part: use a pastry cutter or your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs with tiny pea-sized bits. The mix shouldn’t be uniform; those buttery lumps make the crust flaky—don’t overwork it or it might turn tough.
Step 3: Mix Wet Ingredients
Slowly add in the ice water a tablespoon at a time, stirring gently with a fork or your hands until the dough just holds together. Look for a shaggy dough—not sticky, but soft enough to press into a ball without falling apart. Don’t add too much water; you want it just moist enough. At this point, split your dough in half, flatten into disks, wrap in plastic, and pop them in the fridge while you make the filling. Chilling is key for a flaky crust that doesn’t shrink in the oven.
Step 4: Prepare Filling
Melt your butter in a large skillet over medium heat. Toss in onions, carrots, and celery and cook them gently until they’re tender and fragrant, about 5-7 minutes—this builds your base flavor. Sprinkle the flour over the veggies and stir to coat evenly, cooking for a minute to get rid of the raw flour taste. Slowly pour in the chicken broth while whisking, then add the milk. Keep stirring until it thickens into a creamy sauce—like the consistency of gravy. Now fold in your cooked chicken, peas, and herbs, seasoning with salt and pepper. Trust me, tasting the filling here is essential—you want it just right before it’s pie-bound.
Step 5: Roll Out Crust & Layer
On a floured surface, roll one dough disk into a circle big enough to line your pie dish. Press it in gently, pushing up the sides. Pour your filling into the crust, smoothing it out evenly. Roll out the second dough disk for the top crust. You can layer it whole or get creative by cutting slits for venting or weaving strips for a lattice. Lay it carefully over the filling, pressing edges and trimming any excess. Pinch the edges to seal—it helps keep all those yummy juices inside.
Step 6: Glaze & Bake
Brush the top crust with your beaten egg wash—it’s a step I never skip because it gives the pie that stunning golden-brown sheen. You can sprinkle a tiny pinch of sea salt for contrast if you like. Place the pie dish on a baking sheet (to catch any spillover) and bake for about 35-45 minutes until the crust is golden and the filling is bubbly. If the crust browns too fast, cover it loosely with foil halfway through baking—that little trick saved me a few times!
Step 7: Cool, Slice & Serve
Let your chicken pot pie rest for at least 10-15 minutes before slicing. I know waiting is hard when the smell is literally irresistible, but it helps the filling settle so it won’t run all over your plate. Use a sharp knife to cut into wedges and serve warm. My kids always gobble theirs up with just a simple side of steamed green beans or a fresh salad. It’s pure comfort, every time.
What to Serve It With
For Breakfast: I love turning leftovers into a savory breakfast treat—pop a slice in the toaster oven for a warm, flaky start paired with strong coffee or black tea. Some people swear by adding a fried egg on top for that extra morning indulgence.
For Brunch: This pie elevates a casual brunch when served with a crisp arugula salad tossed with lemon vinaigrette and a chilled mimosa or sparkling cider. It adds a savory, hearty contrast to lighter dishes like fruit salad or herbed quiches.
As Dessert: Okay, so chicken pot pie isn’t dessert, but I like wrapping up the meal with a fresh fruit crumble or a scoop of vanilla ice cream right after. The balance of sweet and savory feels just right, especially on cool evenings.
For Cozy Snacks: On lazy evenings or chilly weekend afternoons, a thick wedge with warmed apple cider or hot cocoa is a total crowd-pleaser for my family. Sometimes we even dip crisply toasted bread into the creamy filling for extra indulgence.
One of my favorite family traditions involves serving this pie at Sunday dinners, often alongside roasted root veggies and mashed potatoes for a feast that makes everyone linger around the table long after the last bite.
Top Tips for Perfecting Your Chicken Pot Pie
Crust Prep: Cold butter and chilled dough are your best friends here. I learned the hard way that warm dough equals a tough crust. If you’re in a hurry, pop your dough back in the fridge whenever it starts feeling too soft while you prep filling.
Mixing the Filling: Cook the flour with the veggies before adding broth to avoid any raw flour taste—you want a silky sauce, not a lumpy one. Stir gently but consistently as it thickens to avoid clumps or scorching. Adding the chicken at the end preserves its tender texture.
Swirling and Visual Appeal: If you want to get fancy, you can brush the crust with egg wash and then score a pattern on top—leaves and lattice designs always impress guests and are surprisingly easy with a sharp knife.
Ingredient Swaps: If you’re out of chicken, leftover turkey or shredded rotisserie chicken works great. For a lighter take, swap half the butter in the filling with olive oil. I’ve tried half-and-half milk with almond milk, and it makes a subtle difference but keeps it creamy and dreamy.
Baking Tips: Every oven is a bit different. Check your pie at 30 minutes and if it’s browning too fast, tent with foil. To test doneness, look for bubbly filling around the edges and a crust that’s deep golden brown.
Glaze Variations: Don’t have an egg handy? Brush with milk and sprinkle a touch of sugar for a soft glaze. Some days I add a drizzle of honey or a sprinkle of coarse sea salt for that extra wow factor—totally optional but worth trying.
One thing I’ve learned over the years is not to rush the cooling stage—even though it smells so good and looks perfect, letting the filling set makes your life way easier and the slices prettier. Trust me on this one.
Storing and Reheating Tips
Room Temperature: Chicken pot pie holds up well unrefrigerated for a few hours if you cover it loosely with foil—but I wouldn’t go beyond 2-3 hours for safety and freshness.
Refrigerator Storage: Store leftovers in an airtight container or tightly wrapped to keep the crust from drying out. It’s best eaten within 3-4 days. The filling holds its flavor beautifully, and a quick 25-minute reheat in the oven crisps the crust back up.
Freezer Instructions: This pie freezes great either whole or in slices—wrap tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. When ready, thaw overnight in the fridge and reheat in the oven at 350°F until warmed through and crust is crisp again.
Glaze Timing Advice: If you’re freezing, I recommend glazing the pie after it’s thawed and just before baking. It keeps the egg wash fresh and prevents browning during freezing. If serving immediately, glaze just before baking for that golden finish every time.
Frequently Asked Questions
Final Thoughts
This chicken pot pie recipe has been a staple in my kitchen for years, and honestly, I don’t see it leaving the lineup anytime soon. There’s something deeply satisfying about pulling this pie from the oven, golden and bubbling, ready to feed hungry hands and hungry hearts. It’s a recipe that brings people together, reminds me of cozy family dinners, and makes cold evenings brighter. If you’re looking for a dish that’s comforting without being complicated, budget-friendly yet impressive, this one’s got your back.
Feel free to play around with veggies or herbs, take shortcuts when time is tight, or double it for leftovers (which taste just as good the next day). If you love this kind of hearty comfort food, you might want to try my take on beef stew pot pie or classic chicken and dumplings—they pair perfectly with this vibe.
Happy baking! Don’t forget to leave me a comment and share your twists on this chicken pot pie. I can’t wait to hear how yours turns out and what little secrets you add in. It’s all about making this recipe your own, after all.
chicken pot pie
Ingredients
Main Ingredients
- 2 cups cooked chicken (diced)
- 3 tablespoons unsalted butter
- 0.5 medium yellow onion (diced)
- 3 stalks celery (diced)
- 1 cup fresh broccoli florets (chopped)
- 0.25 cup all-purpose flour
- 0.75 cup chicken broth
- 1 cup heavy cream
- 1 cup milk (skim)
- pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup cheddar cheese (shredded)
- 0.5 package pie crust (thawed) I used Pillsbury
Instructions
Preparation Steps
- In a large pot, melt butter over medium-high heat. Add onions, celery, and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt, and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
- To make crust strips, unroll thawed pie crust. Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
- To assemble, pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!
