Get ready to fall in love with the ultimate comfort food: Chicken Pot Pie. Imagine golden, flaky pastry giving way to a creamy, savory filling packed with juicy chicken, tender vegetables, and aromatic herbs. This homemade classic wraps up everything cozy in just one bite, making it perfect for cozy family dinners, Sunday suppers, or whenever you need a little edible hug. If you’ve only ever tasted the frozen kind, you’re in for a real treat with this from-scratch version—it’s a dish that never fails to delight both the cook and everyone lucky enough to grab a slice!
Ingredients You’ll Need
The ingredient list for Chicken Pot Pie is wonderfully simple, allowing each component to shine and contribute its unique character. From the richness of real butter to the heartiness of chicken and the vibrant crunch of veggies, every ingredient has a role to play in achieving the perfect blend of flavors and textures.
- Chicken (1 pound boneless, skinless breasts or thighs, cooked and diced): Lean, tender chicken is the star, and using pre-cooked (like rotisserie) makes this recipe even easier.
- Unsalted Butter (2 tablespoons): Gives the filling a luscious flavor and helps soften the vegetables.
- Onion (1 small, diced): Adds sweetness and depth to the savory base.
- Garlic (2 cloves, minced): Intensifies the overall aroma and brings a subtle kick.
- Carrots (2 medium, diced): Bring sweet earthiness and a pop of color to every forkful.
- Celery (2 stalks, diced): Adds gentle crunch and a familiar, comforting flavor.
- Frozen Peas (½ cup): Provide vibrant color and that signature sweet bite.
- All-Purpose Flour (¼ cup): Thickens the filling so it’s creamy—not runny.
- Low-Sodium Chicken Broth (2 cups): Forms the savory backbone of the sauce while letting you control the salt.
- Whole Milk or Heavy Cream (½ cup): Gives the sauce its unmatched velvety richness—choose cream for extra indulgence.
- Thyme (1 teaspoon fresh leaves or ½ teaspoon dried): Lends a classic herbal note that ties everything together.
- Salt and Black Pepper (to taste): Essential for bringing out all the other flavors, every cook’s best friend.
- Prepared Pie Crust (1, store-bought or homemade): The flaky lid that makes Chicken Pot Pie a true classic—use your favorite recipe or opt for convenience.
- Egg (1, beaten): The secret to a gorgeously glossy, golden crust.
How to Make Chicken Pot Pie
Step 1: Prepare the Vegetables
Before anything else, grab your favorite large skillet and melt the butter over medium heat. Toss in the diced onion, carrots, and celery, and let them cook gently for 5 to 6 minutes. As they soften, the kitchen will fill with that irresistible, homey aroma that signals something delicious is on its way. This step builds the foundation of flavor for your Chicken Pot Pie’s scrumptious filling.
Step 2: Add Garlic and Make the Roux
Next, stir in the minced garlic and let it cook for just one more minute. You’ll notice the fragrance getting even better. Sprinkle the flour evenly over the vegetables, stirring constantly for 1 to 2 minutes. This creates a flavorful roux, which is the key to that signature thick and creamy sauce—don’t rush this part!
Step 3: Create the Creamy Sauce
Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Once it’s smooth, stir in the milk or cream and keep stirring as the mixture simmers. In about 3 to 4 minutes, your sauce should thicken to a dreamy, rich consistency. This luscious sauce is what makes the Chicken Pot Pie filling so comforting.
Step 4: Add Protein and Veggies
Add in your cooked, diced chicken, the frozen peas, thyme, a good sprinkle of salt, and plenty of freshly ground black pepper. Stir well to make sure everything is evenly mixed and every bite promises chicken and veggie in that creamy, herby sauce. Remove the skillet from the heat and get ready for assembly—it’s almost showtime!
Step 5: Assemble the Pie
Spoon the hot filling into a 9-inch pie dish, smoothing it out all the way to the edges. Roll out your prepared pie crust and gently place it over the top, letting it drape over the edges. Trim any excess, crimp the edges for a classic finish, and use a sharp knife to cut a few small slits in the crust. These little vents help steam escape so the crust bakes up gloriously crisp.
Step 6: Brush and Bake
Brush the crust with your beaten egg—this is what turns it into a golden, bakery-worthy top. Pop the pie dish into a preheated 400°F oven and bake for about 30–35 minutes. The crust should be beautifully golden brown, and the filling should be bubbling gently along the edges. Tempting as it is, let the Chicken Pot Pie rest for 5 to 10 minutes; this makes it much easier to serve and enjoy.
How to Serve Chicken Pot Pie
Garnishes
Once your Chicken Pot Pie emerges from the oven, sprinkle it with a little extra fresh thyme or even a handful of chopped fresh parsley. These bright greens add a lovely, fresh finish that cuts through the richness. For a rustic look, you can also crack a bit of flaky sea salt over the crust just before serving.
Side Dishes
Chicken Pot Pie is a meal in itself, but it’s spectacular alongside a crisp green salad, simple roasted vegetables, or even a pile of buttery mashed potatoes. Pairing it with something fresh keeps your plate balanced and adds a pop of color, making dinner feel extra special.
Creative Ways to Present
For individual servings, divide the filling among ramekins and top each one with its own pastry lid—everyone gets their own adorable mini pie! If you’re serving a crowd, bake the filling in small oven-safe mugs for a cozy, casual presentation. Or, cut fun shapes out of extra pie dough and use them to decorate the crust.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Pot Pie (a rare treat!), let it cool to room temperature before covering and refrigerating. It will stay fresh for up to three days. The flavors often deepen overnight, making each reheated slice just as delicious.
Freezing
Chicken Pot Pie freezes beautifully. Simply assemble the pie but don’t bake it yet—wrap it tightly in plastic wrap and foil, then stash it in the freezer for up to two months. You can bake it straight from frozen; just add about 15 minutes to the baking time and cover loosely with foil if the crust browns too quickly.
Reheating
To reheat, pop leftover slices in a 350°F oven until heated through and crisped up—usually around 15–20 minutes. The microwave works in a pinch, but the crust stays flakier when you use the oven. For individual portions, ramekins or small baking dishes reheat especially well.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Swap in cooked, diced turkey using the same amount as chicken—the flavors and texture work beautifully, especially after Thanksgiving or a big roast dinner.
How can I make this recipe dairy-free?
No problem! Simply use your favorite non-dairy milk (such as unsweetened almond, oat, or soy milk) and opt for a dairy-free margarine instead of butter. The filling will still be wonderfully creamy.
Can I add other vegetables?
Of course! Try swapping in diced potatoes, corn, or green beans to customize the filling based on what you have in your fridge. Just make sure to pre-cook any firm vegetables so everything is perfectly tender by the end.
What’s the best way to ensure my crust isn’t soggy?
Let your filling cool slightly before adding the crust, and don’t forget the slits for steam to escape. If you really want a crisp bottom, you can place your pie dish on a hot baking sheet in the oven to help set the base as it bakes.
Can I make Chicken Pot Pie ahead of time?
Definitely! You can assemble the pie up to 24 hours before baking, then store it covered in the refrigerator. When you’re ready, just bake as directed and serve piping hot.
Final Thoughts
If you’ve been searching for that soul-satisfying, all-time classic dish, this Chicken Pot Pie absolutely deserves a place in your dinner rotation. It’s comforting, crowd-pleasing, and so much easier than you might think—so gather your ingredients and get ready to enjoy a warm, flavor-packed slice of homemade happiness!
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Chicken Pot Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This classic Chicken Pot Pie recipe is the ultimate comfort food. Tender chicken and vegetables in a creamy sauce, all baked under a flaky crust, make this dish a family favorite.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cooked and diced
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk or heavy cream
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 prepared pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Chicken Pot Pie Filling:
For Assembly:
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Cook the vegetables: In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery, and cook until softened. Add garlic and cook for another minute.
- Make the sauce: Stir in flour and cook to form a roux. Slowly pour in chicken broth, whisking until smooth. Add milk/cream and cook until thickened.
- Combine the filling: Add chicken, peas, thyme, salt, and pepper. Stir well and remove from heat.
- Assemble the pie: Transfer filling to a pie dish. Cover with pie crust, trim edges, vent the top, and brush with beaten egg.
- Bake: Bake for 30–35 minutes until golden brown and bubbling. Let rest before serving.
Notes
- You can use rotisserie chicken for a quicker version.
- To make ahead, assemble and refrigerate unbaked for up to 24 hours, then bake as directed.
- This recipe can also be made in ramekins for individual servings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 85 mg
