chicken pot pie

chicken pot pie

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Chicken pot pie is the kind of recipe that brings the whole family to the table. With its buttery, flaky crust and creamy, savory filling loaded with tender chicken and vegetables, this classic comfort food is always a crowd-pleaser. Whether you’re cooking for a cozy Sunday dinner or prepping a make-ahead meal, this homemade chicken pot pie hits all the right notes—warm, nostalgic, and totally satisfying.

Table of Contents

Why You’ll Love This Recipe

chicken pot pie this recipe
  • Classic comfort food with a homemade touch
  • Great use for leftover or rotisserie chicken
  • Freezer-friendly for easy weeknight meals
  • Perfectly seasoned creamy filling
  • Golden, flaky crust every time

Ingredients

  • 1 lb (450 g) cooked chicken breast, shredded
  • 1 cup diced carrots
  • 1 cup green peas
  • ½ cup diced celery
  • ⅓ cup unsalted 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
  • 2 (9-inch) pie crusts (store-bought or homemade)

Equipment Needed

  • 9-inch pie pan
  • Medium saucepan
  • Whisk or wooden spoon
  • Rolling pin (if using homemade dough)
  • Sharp knife or fork

Instructions

  1. Preheat the oven to 425°F (220°C). Position a rack in the center.
  2. Make the roux: In a medium saucepan over medium heat, melt butter. Whisk in flour, salt, pepper, onion powder, and garlic powder to form a smooth paste.
  3. Add liquids: Slowly pour in chicken broth and milk, whisking constantly until smooth. Cook until thickened and bubbling.
  4. Add filling: Stir in the cooked chicken, carrots, peas, and celery. Mix well, then remove from heat.
  5. Assemble: Line the pie pan with one crust. Fill with the chicken mixture, spreading evenly. Cover with the second crust and seal the edges. Cut 3–5 slits on top for steam to escape.
  6. Bake: Bake for 30–35 minutes or until the crust is golden. If the edges brown too fast, cover with foil.
  7. Cool & serve: Let rest for 10 minutes before slicing and serving.

Recipe Details

chicken pot pie
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Nutrition Facts (Per Serving)

  • Calories: 450 kcal
  • Protein: 23g
  • Fat: 22g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Sodium: 780mg
  • Sugars: 5g

Nutrition may vary slightly depending on ingredients used.

Tips & Variations

Expert Tips

  • For extra golden crust, brush the top with beaten egg before baking.
  • Use store-bought rotisserie chicken to save time.
  • Let the pie rest after baking to prevent a runny filling.

Variations

  • Vegetarian: Substitute chicken with mushrooms or chickpeas.
  • Spicy: Add diced jalapeños or chipotle to the filling.
  • Mini Pot Pies: Bake in ramekins for individual servings (bake for 20–25 mins).
  • Puff Pastry Crust: Use puff pastry for a lighter, flaky topping.
  • Biscuit Topping: Replace the top crust with biscuit dough for a rustic touch.
chicken pot pie

Chicken Pot Pie

A classic chicken pot pie with a creamy filling, tender chicken, and flaky crust. The ultimate cozy, homemade comfort food.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 451
Ingredients Equipment Method Notes

Ingredients
  

  • – 1 lb cooked chicken breast shredded
  • – 1 cup diced carrots
  • – 1 cup green peas
  • – ½ cup diced celery
  • – ⅓ cup unsalted 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
  • – 2 9-inch pie crusts

Equipment

  • – Pie pan
  • Saucepan
  • Whisk or spoon
  • – Rolling pin (if needed)

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Melt butter in saucepan. Add flour and spices. Stir into a roux.
  3. Slowly whisk in broth and milk. Cook until thickened.
  4. Stir in chicken, carrots, peas, and celery.
  5. Line pie pan with bottom crust. Add filling.
  6. Top with second crust. Seal and vent with slits.
  7. Bake 30–35 min until golden. Cool 10 min before slicing.

Notes

– Use cooked or rotisserie chicken.
– Let pie rest before slicing.
– Brush crust with egg wash for golden finish.

FAQs

Can I use raw chicken?
No. Always use cooked chicken for this recipe.

Can I make this ahead?
Yes. Prepare the filling a day ahead and assemble just before baking.

Can I freeze it?
Absolutely. Bake first, let cool, then wrap and freeze for up to 2 months.

What if I don’t have a pie pan?
Use a baking dish like a square or rectangular casserole pan.

How do I make it dairy-free?
Substitute milk with almond or oat milk and use vegan butter.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Oven Reheat: 350°F for 15–20 minutes for crispy crust.
  • Microwave: Quick reheat in 1-minute bursts, but crust may soften.
  • Freezer: Wrap cooled pie tightly and freeze up to 2 months.

Serving Suggestions

  • Serve with a fresh green salad (spinach + cranberries + walnuts)
  • Pair with roasted green beans or mashed potatoes
  • Enjoy with sparkling apple cider or lemonade
  • Dessert idea: Warm apple crisp with a scoop of vanilla ice cream

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