Chicken Pot Pie Recipe

This chicken pot pie recipe is the one I make on cold nights when everyone wants something warm and filling. A creamy chicken and vegetable filling gets tucked between two layers of flaky pie crust, then baked until deeply golden. It takes a little more time than a weeknight skillet dinner, but most of that time is hands off while the filling simmers, and the leftovers reheat just as well the next day.

Why this chicken pot pie recipe works

The first time I made this, I poured the warm filling straight into the pie crust because I did not want to dirty another bowl. The bottom crust turned pale and soggy before it ever had a real chance to bake through. Letting the filling cool on the counter for about 15 minutes before it goes anywhere near the crust is the one step that fixed it completely. The bottom now bakes up just as flaky as the top, and the filling still thickens further as the pie rests after baking.

Ingredient notes and substitutions

• Pie crust: store-bought refrigerated pie crusts keep this recipe weeknight-friendly. Homemade dough works just as well if you have a favorite recipe, just give yourself extra time to roll it out and chill it.
• Chicken: a rotisserie chicken from the store is the fastest option, about 2 cups shredded or diced. Poached or roasted chicken breasts or thighs work too.
• Onion, celery and carrot: the classic base for the filling. Frozen diced carrots can stand in for fresh if that is what you have on hand.
• Peas: stirred in frozen at the end so they keep their color and a little bite instead of turning mushy.
• Chicken broth and milk: together they build the sauce. Swapping in heavy cream for the milk makes a richer, slightly thicker filling.
• Dried thyme: the classic pot pie herb. Fresh thyme works too, use about three times the amount called for dried.

How to make the chicken pot pie filling

The filling starts with a simple roux: butter and the diced vegetables cook together until they soften, then flour is stirred in and cooked for about a minute to get rid of its raw taste before any liquid goes in. Whisking the broth and milk in gradually, rather than all at once, keeps the sauce smooth instead of lumpy.

Once the sauce is simmering, it thickens fairly quickly, usually within about 5 minutes, to the point where it coats the back of a spoon. That is the cue to stir in the chicken, peas and seasoning and take the pan off the heat. Taste the filling right there in the pan and adjust the salt before it goes anywhere near the crust, it is much easier to fix now than after the pie is baked and sealed shut. From there, the only thing left to do is let it cool before it meets the crust.

Chicken pot pie recipe

Chicken Pot Pie

Recipe by Hind

0.0 from 0 votes

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

A creamy chicken and vegetable filling baked between two layers of flaky pie crust, the ultimate comfort food dinner.

Ingredients

• 2 refrigerated pie crusts (from a 14.1 ounce box), or homemade dough for a double crust 9-inch pie

• 3 tablespoons unsalted butter

• 1 small onion, diced

• 2 celery stalks, diced

• 2 carrots, diced

• 1/3 cup all-purpose flour

• 1 3/4 cups chicken broth

• 2/3 cup whole milk

• 2 cups cooked chicken, shredded or diced

• 1 cup frozen peas

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

• 1 egg, beaten, for the egg wash

Directions

• Preheat the oven to 425°F. Fit one pie crust into a 9-inch pie dish, letting the excess hang over the edge, and refrigerate it while you make the filling.
• Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrots and cook, stirring occasionally, until softened, about 6 to 8 minutes.
• Sprinkle the flour over the vegetables and stir well, cooking for 1 minute to get rid of the raw flour taste.
• Slowly whisk in the chicken broth and milk. Bring to a simmer, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
• Stir in the chicken, peas, thyme, salt and pepper. Remove from the heat and let the filling cool for about 15 minutes before it goes into the crust.
• Pour the cooled filling into the prepared pie crust. Top with the second crust, trim the overhang, and crimp the edges together to seal.
• Cut 3 to 4 small slits in the top crust to let steam escape, then brush the top with the beaten egg.
• Bake for 35 to 45 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. Let the pie rest for at least 15 minutes before slicing.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. If the crust browns too quickly before the filling is hot, tent it loosely with foil for the last 10 to 15 minutes of baking.

Tips for the flakiest crust

• Keep the pie crust cold until you are ready to use it. Warm dough is much harder to work with and will not flake as well in the oven.
• Cut steam vents generously in the top crust. Without them, trapped steam can make the crust turn soggy from the inside instead of crisping up.
• An egg wash gives the deepest golden color. Milk brushed on top works too, it just browns a little less.
• If the edges brown faster than the center, cover just the edge with strips of foil instead of tenting the whole top.
• Let the pie rest the full 15 minutes before cutting into it. This gives the filling time to set so the slices hold together instead of running.

Ways to vary this chicken pot pie

• Swap the top pie crust for a layer of biscuit dough or split refrigerated biscuits for a chicken and biscuit pot pie instead.
• Use leftover roast turkey in place of the chicken, a great way to use up extra Roast Turkey Breast after a holiday dinner.
• Stir in sliced mushrooms or diced potatoes along with the other vegetables for a heartier filling.

What to serve with chicken pot pie

The pie is already rich and filling on its own, so a light, fresh side is the easiest way to balance the plate. A simple Caprese Salad adds some acidity and freshness without competing with the creamy filling. Steamed green beans or a basket of crusty bread for scooping up the extra sauce both work well too, especially if you are feeding a crowd that wants more than just salad on the table.

Storage and reheating

Leftovers keep covered in the fridge for 3 to 4 days. Reheat individual slices in a 350°F oven until warmed through, covering loosely with foil so the crust does not over brown. The microwave works in a pinch, but it softens the crust instead of keeping it crisp.

To freeze, assemble the pie completely but do not bake it. Wrap it tightly and freeze for up to 3 months, then bake straight from frozen, adding about 20 to 25 extra minutes to the bake time and tenting the top with foil for the first part of baking so the crust does not burn before the center is hot.

Nutrition estimate

These numbers are an estimate only, based on the ingredients as written, not a calculated or verified nutrition label. One serving, about one-sixth of the pie, comes out to roughly 480 to 540 calories, largely from the crust and the buttery sauce. Adjust the portion size if you are tracking calories closely.

Frequently asked questions