Chicken pot pie is the kind of meal that wraps you up like a cozy blanket. With its buttery, golden crust and creamy, savory filling loaded with tender chicken and vegetables, it’s no wonder this dish has stood the test of time. Whether you’re cooking for your family on a chilly evening or preparing a hearty dish to impress guests, this classic never fails. And the best part? It’s simple enough for a weeknight but comforting enough for Sunday supper.
Table of Contents
Why You’ll Love This Recipe
- 🥧 Crispy golden crust + creamy center
- 🐔 Real ingredients — no cans, no shortcuts
- ⏱ Make-ahead & freezer-friendly
- 🧡 Fills the house with amazing, nostalgic aromas
- 🧠 Easy to customize with your favorite veggies or proteins
Whether you’re using leftover chicken or a store-bought rotisserie, this recipe turns everyday ingredients into a comforting, crave-worthy pie.
Ingredients
Filling:
- 1 lb (450 g) cooked, shredded chicken breast
- 1 cup diced carrots
- 1 cup green peas
- ½ cup diced celery
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1¾ cups chicken broth
- ⅔ cup whole milk
Crust:
- 2 standard 9-inch pie crusts (store-bought or homemade)
Instructions
1. Preheat the Oven
Set your oven to 425°F (220°C). Place the rack in the center so the pie bakes evenly.
2. Make the Roux
In a medium saucepan, melt butter over medium heat. Stir in the flour, salt, pepper, onion powder, and garlic powder. Cook for about 1 minute, whisking constantly, until it forms a smooth, thick paste.
3. Add Liquids
Gradually whisk in the chicken broth and milk. Stir continuously to avoid lumps. Bring to a gentle boil and let it simmer until thickened (about 3–4 minutes).
4. Add Chicken & Veggies
Stir in shredded chicken, carrots, peas, and celery. Mix well to coat everything in the creamy sauce. Remove from heat.
5. Assemble the Pie
Press one pie crust into a 9-inch pie pan. Add the chicken filling, spreading it evenly.
6. Top & Seal
Place the second crust over the filling. Pinch the edges to seal and trim any excess. Cut 3–5 small slits in the top to let steam escape.
7. Bake
Bake for 30–35 minutes, or until the crust is golden brown. If edges brown too fast, cover with foil strips.
8. Let It Rest
Remove from oven and let sit for 10 minutes before slicing. This helps the filling set so it doesn’t spill out.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
Nutrition Facts (Per Serving)
- Calories: 450
- Protein: 23g
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 3g
- Sodium: 780mg
- Natural Sugars: 5g
Tips & Variations
💡 Expert Tips
- Golden crust: Brush with beaten egg before baking for shine
- Shortcut: Use rotisserie chicken to save time
- Even veggies: Dice everything small for consistent texture
- Sharp knife: Use a sharp blade to cut clean slices
🔄 Ingredient Swaps
- Chicken → turkey, tofu, or mushrooms
- Carrots → sweet potatoes
- Green peas → broccoli or green beans
- Milk → almond, soy, or evaporated milk
- Crust → puff pastry or biscuit topping
🔥 Fun Variations
- Spicy: Add chipotle, jalapeños, or cayenne
- Mini pot pies: Use ramekins for individual servings
- Lighter version: Use whole wheat crust and low-fat milk
FAQs
Q: Can I use raw chicken?
No — use fully cooked chicken to ensure safe, even baking.
Q: Can I make it dairy-free?
Yes! Use plant-based milk and vegan butter.
Q: Can I make it vegetarian?
Absolutely. Sub in mushrooms, chickpeas, or tofu.
Q: What if I don’t have a pie pan?
Use a square baking dish or lasagna pan.
Q: Can I make the filling ahead?
Yes. Prep it up to a day in advance and refrigerate.
Q: Can I freeze it?
Definitely. Bake first, cool completely, wrap tightly, and freeze up to 2 months.
Q: How do I reheat leftovers?
Oven at 350°F for 15–20 minutes for crispy crust.
Chicken Pot Pie
Equipment
- – 9-inch pie dish
- – Medium saucepan
- Whisk
- Mixing spoon
Ingredients
- #### Filling:
- – 1 lb cooked shredded chicken breast
- – 1 cup diced carrots
- – 1 cup green peas
- – ½ cup diced celery
- – ⅓ cup butter
- – ⅓ cup all-purpose flour
- – ½ tsp salt
- – ¼ tsp black pepper
- – ¼ tsp onion powder
- – ¼ tsp garlic powder
- – 1¾ cups chicken broth
- – ⅔ cup whole milk
- #### Crust:
- – 2 9-inch pie crusts store-bought or homemade
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in a saucepan. Stir in flour, salt, pepper, onion powder, and garlic powder to form a roux.
- Slowly whisk in chicken broth and milk. Simmer until thickened.
- Add chicken, carrots, peas, and celery. Stir to coat. Remove from heat.
- Place bottom crust in pie dish. Pour in filling evenly.
- Add top crust, seal edges, and cut 3–5 slits in the top.
- Bake 30–35 min or until golden brown.
- Let rest 10 min before slicing.
Notes
– Puff pastry or biscuit dough make great alternatives
– For extra shine, brush crust with beaten egg before baking
– Always let rest before slicing
Conclusion
There’s a reason chicken pot pie is called the ultimate comfort food. With its flaky crust and creamy filling, it brings joy to any dinner table. And thanks to this easy, flexible recipe, you can whip up a homemade version that rivals any restaurant — without fuss.
Whether you stick to the classic or mix things up with bold new flavors, this pie is guaranteed to be a crowd-pleaser. So grab your pie dish and get baking — second helpings are almost a certainty.