This Chicken Pot Pie is warm, creamy, and the definition of comfort food. You get a rich, savory filling loaded with chicken pieces and vegetables, tucked under a flaky crust that turns golden and crisp in the oven. It’s perfect for cozy weekends, meal prep, and those nights when you want something homemade and comforting.
Introduction
Homemade Chicken Pot Pie feels like a big win because it’s so satisfying. This version is a fan-favorite because the filling comes together in one pan, and you can use rotisserie-style chicken pieces to keep it easy. The result tastes like you spent all day cooking.
The standout trick is cooking the flour in butter for a full minute before adding broth and milk. That makes the sauce smooth and creamy (no raw flour taste). Trust me, don’t rush that step—your Chicken Pot Pie filling will be silky and thick.
Why You’ll Love This Chicken Pot Pie
- Ultimate comfort food: Creamy filling with a flaky golden crust.
- Better than store-bought: Fresh flavor and a perfect thick sauce.
- Easy weeknight dinner: Use cooked chicken pieces to save time.
- Family-friendly: Mild, cozy flavors that everyone loves.
- Great for leftovers: Reheats well and stays satisfying.
Ingredients for Chicken Pot Pie
Filling
- Cooked chicken pieces, shredded or chopped (3 cups): Hearty protein.
- Shortcut: Rotisserie-style chicken pieces work great.
- Butter (6 tbsp): Rich base.
- Onion, diced (1): Adds flavor.
- Celery, diced (2 stalks): Classic savory base.
- Carrots, diced (1 cup): Adds sweetness and color.
- Frozen peas (1 cup): Classic pop of green.
- Tip: Add peas at the end so they stay bright.
- Diced potatoes (1 1/2 cups): Makes it extra hearty.
- Tip: Cut small so they cook quickly.
- All-purpose flour (1/3 cup): Thickens the sauce.
- Low-sodium chicken broth (2 1/2 cups): Savory base.
- Milk (1 cup): Makes the filling creamy.
- Swap: Half-and-half for extra richness.
- Dried thyme (1/2 tsp): Cozy flavor.
- Salt (1 tsp) + black pepper (1/2 tsp): Season to taste.
Crust
- Refrigerated pie crusts (2): Top and bottom crust.
- Swap: Puff pastry for a flaky top.
- Egg (1): Egg wash for a golden crust.
How to Make Chicken Pot Pie
- 1. Preheat oven to 400°F. Place one pie crust in a 9-inch pie dish.
- 2. Sauté onion and celery in butter over medium heat for 3 minutes. Add carrots and potatoes and cook 6–8 minutes, until slightly softened.
- 3. Whisk flour into the vegetables and cook 1 minute, stirring constantly.
- 4. Pour in broth slowly while whisking, then add milk. Simmer 4–6 minutes until thick enough to coat the back of a spoon.
- 5. Stir in chicken pieces, peas, thyme, salt, and pepper. If it looks too thick, add a splash of broth until creamy.
- 6. Pour filling into the pie dish. Top with the second crust, crimp edges, and cut a few small vents.
- 7. Brush with egg wash. Bake 30–35 minutes, until deep golden and bubbling. If edges brown too fast, cover edges with foil.
- 8. Rest 10–15 minutes before slicing so the filling sets.
Tips for Perfect Chicken Pot Pie
- Cook flour for a minute: Prevents raw flour taste.
- Cut potatoes small: Helps them cook through.
- Use low-sodium broth: Easier to control salt.
- Vent the top crust: Lets steam escape so crust stays flaky.
- Rest before slicing: Thickens the filling so it doesn’t run.
Variations & Substitutions
- Biscuit topping: Skip top crust and bake with biscuit dough on top.
- Extra veggies: Add mushrooms or green beans.
- Creamier filling: Stir in 2 tbsp cream cheese.
- Gluten-free: Use gluten-free flour blend and gluten-free crust.
- Mini pot pies: Bake in ramekins for individual servings.
Make-Ahead & Freezing
Make the filling up to 2 days ahead and store in the fridge. Assemble and bake when ready.
Store baked Chicken Pot Pie in the fridge for up to 4 days. Reheat slices at 350°F for 15–20 minutes.
Freeze unbaked pot pie (wrapped well) for up to 2 months. Bake from frozen at 375°F until hot and golden, about 60–75 minutes.
Serving Suggestions & Pairings
- Serve with a simple green salad and vinaigrette.
- Roasted vegetables make a great side.
- Perfect for cozy weekends and family dinners.
- Great for meal prep lunches (reheats well).
Reader Review: “This chicken pot pie tasted like pure comfort. The filling was thick and creamy and the crust turned out so flaky!”
If you make this Chicken Pot Pie, leave a rating and comment! Are you doing classic crust, or trying a biscuit topping?
Print
Chicken Pot Pie (Best Ever, Easy, Cozy)
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This chicken pot pie is creamy, hearty, and topped with a flaky crust—ultimate comfort food for family dinner.
Ingredients
2 tablespoons unsalted butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 cups cooked shredded chicken
1 1/2 cups frozen peas
1 (14-ounce) package refrigerated pie crusts (2 crusts)
1 large egg, beaten (egg wash)
Instructions
Heat oven to 400°F.
Melt butter in a skillet. Cook onion, carrots, and celery 6 minutes. Add garlic 30 seconds.
Whisk in flour 1 minute. Slowly whisk in broth and milk until smooth. Simmer 3 to 5 minutes until thick.
Stir in salt, pepper, thyme, chicken, and peas.
Pour filling into a 9-inch pie dish. Top with pie crust, seal edges, and cut slits.
Brush with egg wash. Bake 30 to 35 minutes until golden. Rest 10 minutes.
Notes
Make-ahead: Filling can be made 2 days ahead.
Extra crisp: Bake on a sheet pan to catch drips.
Tools: Skillet, 9-inch pie dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American