A spoonful of creamy chicken pot pie filling, showing shredded chicken, peas, carrots, and corn, being lifted from a cast iron skillet topped with a golden-brown biscuit crust.

Chicken Pot Pie Recipe Enjoy the Best Hearty Meal Tonight​

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Key Takeaways:

  • Chicken pot pie is a warm, comforting dish made with a flaky crust and creamy filling.
  • The best recipe includes chicken, vegetables, and a homemade or store-bought crust.
  • Puff pastry, biscuits, or pie crust can all be used as a topping.
  • Prevent a soggy crust by pre-baking the bottom layer or using a thick filling.
  • Store leftovers in the fridge for up to 4 days or freeze for longer.

Chicken pot pie is the ultimate comfort food. It has a flaky crust, a creamy filling, and a rich, savory taste. Whether you use a homemade crust or a quick puff pastry, this dish is perfect for family dinners. Below, you’ll find the best chicken pot pie recipe along with expert tips to make it even better!

A Brief History of Chicken Pot Pie

Chicken pot pie has been around for centuries. It originally came from England but became a staple in American homes. The difference between chicken pie and chicken pot pie is that pot pie has a creamy filling, while chicken pie is usually drier with only meat and crust.

Ingredients You Need


For the Filling:

Cooked Chicken:​

  • 2 cups, chopped or shredded. Rotisserie chicken works well for convenience.​

Vegetables:

  • 1 cup carrots, diced​
  • 1 cup peas​
  • 1 cup celery, chopped​
  • 1/2 cup potatoes, diced (optional)​

butter:

  • 1/3 cup​

Onion:​

  • 1/3 cup, chopped​

All-Purpose Flour:​

  • 1/3 cup​

Chicken Broth:​

  • 1 3/4 cups​

Milk:​

  • 2/3 cup​

Seasonings:​

  • Salt and pepper to taste​
  • 1/2 teaspoon dried thyme (optional)​

For the Crust:

  • Pie Pastry:​
    1 package (14.1 ounces) double-crust pie pastry, thawed

How to Make Chicken Pot Pie

Prepare Pour the chicken and vegetable filling:

It starts by combining your carrots, frozen peas, celery, and chicken, just a little garlic powder, and salt. You add just enough water to cover .

Close-up of frozen green peas and bright orange sliced carrots mixed together in a stainless steel pan, ingredients for chicken pot pie filling.
Sweet peas and tender carrots form a colourful and flavorful foundation for the chicken pot pie filling.
Adding chopped fresh celery to a stainless steel pan containing sliced carrots and frozen peas for a classic chicken pot pie vegetable mix
Chopped celery joins carrots and peas in the pan, part of the essential veggie mix for chicken pot pie.
Alt Text: Adding diced carrots to a saucepan already containing diced raw chicken, chopped celery, and green peas for homemade chicken pot pie filling.
Combining the core ingredients: Diced chicken, carrots, peas, and celery are added to the pot, ready to be cooked in the creamy sauce

add salt

Seasoning raw diced chicken, peas, carrots, and celery with salt in a bowl before cooking for chicken pot pie filling.
Seasoning the filling components: Salt is added to the chicken and vegetables for enhanced flavor.

add water

Pouring water or chicken broth from a measuring cup into a saucepan containing diced chicken, carrots, peas, and celery to create chicken pot pie filling
Creating the sauce: Liquid (chicken broth or water) is poured over the chicken and vegetables, forming the base of the creamy chicken pot pie filling.

Prepare the Filling:

I’ll start by melting 1/3 cup of butter in a saucepan.

Melting butter in a stainless steel saucepan on a stovetop, the first step in making a roux for chicken pot pie sauce.

Go in with your onion.

Hand adding freshly chopped white onions to melted butter sizzling in a saucepan for a chicken pot pie filling base.

And cook that until it’s translucent. Once the onion’s translucent, go in with your flour.

Adding all-purpose flour to melted butter and softened onions in a saucepan to make a roux for thickening chicken pot pie sauce.

We’re going to make this roux and Cook it for just about a minute. Once you cook out that flour taste a little bit, I’m going to go in with some celery seed, salt, and pepper.

Adding celery seed spice to a simmering roux (butter, flour, onion mixture) in a saucepan to flavor chicken pot pie sauce.

add salt

Seasoning the roux base for chicken pot pie sauce with salt in a stainless steel saucepan.

add pepper

Alt Text: Hand grinding fresh black pepper into a bubbling roux made with butter and flour in a saucepan, a step in seasoning chicken pot pie filling.

And now I’ll whisk in a combination of chicken broth and milk.

Pouring chicken broth into the roux in a saucepan while whisking to create a smooth base for chicken pot pie sauce.

add milk

That’s what you want, how thick and creamy that is. When your chicken mixture is done, you want to drain it. And now we’re going to bring the two together in a pie shell. I’m just using a store bought pie crust that I have placed into just a regular pie

Pouring the finished creamy white sauce from a saucepan over the cooked chicken and vegetable filling in a bottom pie crust.

For the final step, you have to let some steam escape

Using the tip of a paring knife to cut vents or slits into the top pie crust of an assembled chicken pot pie before baking.

This goes into the oven, 425 degrees for about 30 to 35 minutes or just until it’s golden brown, and delicious.

Hand carefully sliding an assembled chicken pot pie in a glass dish onto the center rack of a preheated oven for baking.

Tips for the Best Chicken Pot Pie

  • A ten-minute pre-bake of the bottom crust alone helps avoid moisture damage to the crust.
  • The use of rotisserie chicken provides both convenience together with enhanced taste.
  • You can prepare the entire pie then cover it before refrigerating it up to 24 hours before the baking stage.
  • To freeze the dish before, spoon the mixture into a foil layer then store it in the freezer for 3 months.

Variations to Try:

  • Chicken Pot Pie with Puff Pastry – A lighter, crispier top.
  • Chicken Pot Pie with Biscuits – Drop biscuits on top instead of crust.
  • Chicken Pot Pie with Potatoes – Adds heartiness.
  • Chicken Pot Pie with Cream of Chicken Soup – A quick shortcut.

Frequently Asked Questions

What vegetables go in chicken pot pie?

Carrots, peas, corn, and celery are the most common, but you can also use green beans or mushrooms.

How do you keep the bottom crust from getting soggy?

Pre-bake it for 10 minutes before adding the filling, and make sure your filling is thick.

Is chicken pot pie American or British?

It has British roots but is now a popular American comfort food.

What is the crust made of?

Most recipes use pie crust, puff pastry, or biscuits.

What spices go well in chicken pot pie?

Thyme, garlic powder, salt, pepper, and sometimes paprika add great flavor.

How to Store and Reheat

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Wrap in foil and freeze for up to 3 months.

Reheat: Bake at 350°F (175°C) for 20 minutes or microwave for 2-3 minutes.

Conclusion

This chicken pot pie recipe is easy, delicious, and perfect for any meal. Try different crusts, add your favorite veggies, and enjoy a warm, comforting dish. Give it a try today and let us know how it turns out!

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