If there’s one dish that truly feels like a warm hug on a plate, it’s Chicken Pot Pie. Imagine golden flaky crust giving way to a velvety, savory filling packed with tender chicken, sweet veggies, and just the right amount of creamy richness—all brought together in every dreamy, comforting bite. This timeless favorite is the ultimate comfort food, perfect for family dinners, chilly evenings, or anytime you need edible reassurance that everything’s going to be okay.
Ingredients You’ll Need
The beauty of this Chicken Pot Pie is in its simple, classic ingredients. Each one plays an important part in creating layers of flavor, gorgeous color, and that irresistible texture that makes us all reach for seconds.
- Chicken: Use two cups of cooked, shredded or diced chicken for hearty protein that soaks up all the flavors—leftover or rotisserie chicken works wonderfully.
- Frozen peas and carrots: One cup of this colorful duo brings sweetness, tenderness, and pops of color to every slice.
- Frozen corn: Half a cup adds sunny color and juicy bursts with every bite.
- Diced potatoes: Pre-cooked for ease, they give body and comfort; canned potatoes work too if you’re pressed for time.
- Unsalted butter: Classic and creamy, one-third of a cup is the base for that luscious sauce everyone loves.
- All-purpose flour: Also one-third of a cup, this simple ingredient thickens the filling into a glorious gravy.
- Salt: Just half a teaspoon to round out the savory notes without overwhelming.
- Black pepper: A quarter teaspoon balances with mild heat and depth.
- Onion powder: A dash of this infuses the filling with a subtle, mellow onion flavor.
- Garlic powder: Adds a whisper of earthy flavor and warmth to the filling.
- Dried thyme: Just a pinch of this herb brings earthy aromatics that complement the chicken perfectly.
- Chicken broth: One and three-quarter cups—rich, savory, and the backbone of the sauce.
- Whole milk: Adds smoothness and a luxurious mouthfeel that can’t be beat.
- Refrigerated pie crust: Easy and buttery—or make your own if you’re feeling ambitious!
- Egg (for egg wash): Brushing the crust with a beaten egg gives you that irresistible golden glow.
How to Make Chicken Pot Pie
Step 1: Make the Roux
Start by preheating your oven to 425°F (220°C). In a large skillet over medium heat, melt the butter until it’s bubbly and fragrant. Stir in the flour to create a roux, cooking for about a minute. This simple step helps build that creamy, dreamy sauce and prevents the dreaded floury aftertaste.
Step 2: Create the Creamy Filling
Slowly whisk in the chicken broth and the whole milk, keeping the mixture silky smooth. It’ll thicken up beautifully in about 5–6 minutes, becoming the luscious base for your Chicken Pot Pie. Add in the salt, black pepper, onion powder, garlic powder, and dried thyme. The kitchen will already start to smell amazing!
Step 3: Add the Good Stuff
Now’s the moment your filling comes to life! Stir in the cooked chicken, frozen peas and carrots, frozen corn, and those soft, pre-cooked potatoes. Combine everything gently and let the mixture get acquainted, then remove from the heat. Each spoonful should already look like a spoonful of comfort.
Step 4: Assemble the Chicken Pot Pie
Transfer that creamy, veggie-laden filling into a 9-inch pie dish, smoothing it out so it’s ready for its grand topping. Place your pie crust over the filling, crimping or sealing the edges to make sure nothing bubbles over. Don’t forget to cut a few small steam slits in the center—it keeps your crust crisp and lets the filling vent politely.
Step 5: Bake to Golden Perfection
Brush the pie crust with the beaten egg (this is the secret to that beautiful, shiny golden brown finish!). Pop the pie in the oven and bake for 30–35 minutes, or until the crust is perfectly golden. Once done, let it cool for about 10 minutes before serving so everything stays together in each slice.
How to Serve Chicken Pot Pie
Garnishes
For a bit of fresh flair, sprinkle a handful of chopped parsley or a tiny pinch of extra thyme over your Chicken Pot Pie before slicing. This not only adds an inviting aroma but also brings a lovely pop of green that makes each serving look extra appetizing.
Side Dishes
Keep it classic by pairing your Chicken Pot Pie with a crisp green salad, maybe dressed in a lemony vinaigrette to cut through the richness. Fluffy mashed potatoes or simple roasted veggies also make delightful partners for this cozy meal, soaking up every last bit of the savory sauce.
Creative Ways to Present
For a fun twist, bake the filling in individual ramekins to create adorable personal pot pies. You can also use small cookie cutters to add decorative shapes from extra pastry on top. Or, serve with fun little sides like homemade biscuits for a Southern-inspired feast!
Make Ahead and Storage
Storing Leftovers
Leftovers will keep in the fridge for up to three days—just cover your Chicken Pot Pie tightly with foil or transfer it to an airtight container. The texture and flavor hold up well, making it just as delicious the next day.
Freezing
If you want to make Chicken Pot Pie ahead of time, assemble it completely but don’t bake. Wrap tightly and freeze for up to 2 months. When you’re ready, simply thaw in the fridge overnight and bake as directed for that just-fresh flavor.
Reheating
To reheat, cover leftovers with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until hot. For individual slices, you can also use the microwave—just heat in short bursts to avoid soggy crust.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Turkey is delicious in Chicken Pot Pie and is a wonderful way to use up any holiday leftovers, giving the same comforting result.
What’s the best way to get a perfectly golden crust?
Don’t skip the egg wash—it gives the pie crust that stunning golden finish. If you notice the edges browning too quickly, loosely cover them with foil during the last part of baking.
Can I use fresh vegetables instead of frozen?
Yes, just be sure to dice them small and quickly steam or parboil carrots and potatoes ahead of time so they’re tender in the finished pie.
How do I make this Chicken Pot Pie gluten-free?
Swap in your favorite gluten-free flour blend to thicken the sauce and use a ready-made gluten-free pie crust, or make your own—the rest of the filling is naturally gluten-free!
Can I double the recipe for a crowd?
Go for it! Simply double all the ingredients and use two pie dishes, or opt for a big rectangular baking dish for a family-style Chicken Pot Pie that’s perfect for gatherings.
Final Thoughts
This Chicken Pot Pie is everything we love about home-cooked comfort all wrapped up in one dreamy, golden package. It’s the sort of meal that makes ordinary days feel special. Don’t wait for an occasion—gather your ingredients and create your own little edible celebration tonight!
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Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This classic Chicken Pot Pie recipe is the ultimate comfort food for a cozy dinner. A creamy filling loaded with chicken and vegetables, topped with a flaky crust, makes it a family favorite.
Ingredients
Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup diced potatoes (pre-cooked)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
Crust:
- 1 refrigerated pie crust (or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat oven to 425°F (220°C). In a large skillet over medium heat, melt the butter. Stir in the flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth and milk, stirring constantly until smooth and thickened, about 5–6 minutes. Add salt, pepper, onion powder, garlic powder, and thyme.
- Stir in cooked chicken, peas and carrots, corn, and potatoes. Remove from heat.
- Transfer the filling into a 9-inch pie dish. Place the pie crust over the top, sealing the edges and cutting a few small slits in the center for steam to escape. Brush the crust with the beaten egg.
- Bake for 30–35 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.
Notes
- To save time, use rotisserie chicken and pre-cooked or canned diced potatoes.
- You can also make this in individual ramekins for personal pot pies.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
