Chicken Pot Pie is a classic comfort food that’s warm, hearty, and just plain satisfying. It’s filled with tender chunks of chicken, sweet peas, carrots, and a creamy sauce all wrapped in a flaky, buttery crust. The mix of smooth filling and crispy pastry is what makes this dish such a favorite around the table.
I love making chicken pot pie on chilly days when I want something cozy and filling. One of my favorite things about this recipe is how you can personalize it—adding more veggies or herbs to suit your taste. Also, letting the crust get golden and crisp makes all the difference, giving you that perfect crunch with every bite.
Serving chicken pot pie fresh out of the oven with a simple side salad or some steamed greens makes a great meal. It’s the kind of dish that brings everyone together because it feels like a warm hug on a plate. Whenever I make it, I find myself looking forward to leftovers just as much as dinner time!
Key Ingredients & Substitutions
Chicken: Using cooked chicken is a must here. Rotisserie or leftover roast chicken works great. You can shred or dice it depending on your texture preference.
Vegetables: Carrots, celery, onion, and peas make the filling fresh and colorful. Frozen peas are convenient and work just as well as fresh. Mushrooms add nice earthiness but can be skipped if you prefer.
Butter and Flour: These make the roux, which thickens the sauce. Use unsalted butter to control salt levels better.
Chicken Broth and Milk: These create the creamy base. Whole milk gives a lighter sauce; heavy cream makes it richer. If dairy is a concern, try a non-dairy milk like oat or almond and a low-sodium broth.
Pie Crust or Puff Pastry: Pie crust gives a traditional feel; puff pastry makes it extra flaky and light. Either works well, so pick what you like or have on hand.
How Do You Make the Perfect Roux Without Lumps?
The roux thickens the filling and needs careful stirring to avoid lumps.
- Melt butter over medium heat, then add veggies and soften them first.
- Sprinkle the flour evenly; stir constantly for 1-2 minutes to cook off the raw taste.
- Slowly add the chicken broth and milk while whisking constantly to blend smoothly.
- Keep stirring until it thickens and you see bubbles—this means it’s simmering and ready.
Take your time during this step; patience makes the sauce silky, not chunky.
Equipment You’ll Need
- Large skillet or saucepan – perfect for cooking the vegetables and making the creamy filling all in one pan.
- Whisk – helps you mix the roux and liquids smoothly to avoid lumps.
- Wooden spoon or spatula – great for stirring the thickening mixture without scratching your pan.
- 9-inch pie dish – the ideal size to hold your filling and crust for baking.
- Baking sheet – handy to place under the pie dish to catch any drips while baking.
Flavor Variations & Add-Ins
- Use turkey instead of chicken for a post-holiday twist with a similar texture and flavor.
- Add cooked bacon or pancetta for a smoky, salty touch that complements the creamy filling.
- Swap mushrooms for diced potatoes to boost heartiness and make it even more filling.
- Mix in shredded cheese like cheddar or gruyere before topping with crust for a richer taste.
How to Make Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup celery, diced
- ½ cup onion, diced
- ¾ cup mushrooms, sliced (optional)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or poultry seasoning
For the Crust and Topping:
- 1 sheet puff pastry or 2 pie crusts (top and bottom)
- 1 egg (for egg wash)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30-35 minutes baking time. Add an extra 10 minutes for resting before serving. So, expect around 55-60 minutes to enjoy a warm and delicious chicken pot pie!
Step-by-Step Instructions:
1. Prepare the Filling:
Preheat your oven to 400°F (200°C). In a large skillet or saucepan, melt the butter over medium heat. Add the onions, carrots, celery, and mushrooms (if using). Cook for 5 to 7 minutes until the vegetables soften.
2. Make the Roux and Sauce:
Stir in the flour and cook for 1-2 minutes while stirring constantly to avoid lumps. Slowly whisk in the chicken broth and milk, stirring until the mixture thickens and starts to simmer.
3. Combine Ingredients:
Add salt, black pepper, thyme, cooked chicken, and peas to the sauce. Stir everything together and cook for another 2-3 minutes. Then, remove from heat and let the filling cool slightly.
4. Assemble the Pie:
Roll out one pie crust or line your pie dish with one crust. Pour in the cooled chicken filling. Cover with the second pie crust or puff pastry, sealing the edges well by crimping with a fork or your fingers.
5. Prepare for Baking:
Cut a few small slits in the top crust to let steam escape during baking. Beat the egg and brush it evenly over the top crust for a nice golden color.
6. Bake and Serve:
Bake in the preheated oven for 30-35 minutes until the crust turns golden brown and the filling bubbles. Let the pie rest for 10 minutes before cutting. Garnish with fresh parsley if you like. Enjoy your hearty, creamy chicken pot pie!
Can I Use Frozen Vegetables for the Filling?
Yes! Frozen peas and carrots work perfectly. Just thaw them slightly before adding to the filling to avoid excess moisture making the pie soggy.
Can I Make Chicken Pot Pie Ahead of Time?
Absolutely! Assemble the pie but don’t bake it yet. Cover tightly and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What Can I Use If I Don’t Have Pie Crust or Puff Pastry?
You can use refrigerated biscuit dough or even crescent roll dough for a quicker alternative, but keep in mind the texture and flavor will be a bit different.
How Should I Store Leftovers?
Store any leftover pie in an airtight container in the fridge for up to 3 days. Reheat individual portions in the oven or microwave until warmed through. For best crust texture, reheating in the oven is preferred.
