There’s something irresistibly cozy about a homemade pie bubbling with a creamy filling and wrapped in a flaky crust—exactly what you get with this Classic Chicken Pot Pie Recipe. It’s the kind of dish that fills your kitchen with such a comforting aroma, you’ll find yourself sneaking bites before dinner even starts.
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Why You'll Love This Recipe
I love this Classic Chicken Pot Pie Recipe because it’s a perfect balance of creamy filling and flaky crust that tastes like a warm hug on a plate. It’s truly one of those recipes that makes a house feel like a home.
- Homemade goodness: Using freshly made pie crust and a rich, savory filling brings out flavors you just can’t beat with store-bought shortcuts.
- Hearty and satisfying: Packed with tender chicken, vegetables, and a luscious sauce, this pot pie makes a full meal all on its own.
- Make-ahead friendly: You can prep the filling or the whole pie days in advance, which is a lifesaver on busy evenings.
- Family favorite: It’s a crowd-pleaser that even picky eaters come back for seconds on, guaranteed.
Ingredients & Why They Work
Every ingredient in this Classic Chicken Pot Pie Recipe plays a special role. From the buttery crust that provides the perfect crunch to the creamy filling that comforts from the inside out, here’s why these basics come together to make magic.
- Pie crust: Whether homemade or store-bought, this creates the flaky, golden shell that holds the whole pie together—and trust me, homemade is worth the little extra effort!
- Shredded chicken: Rotisserie chicken is a shortcut that adds flavor with zero fuss, but you can also use leftover roast chicken.
- Yukon gold potatoes: Their creamy texture stands up well in the filling without falling apart.
- Carrots, onions, celery, garlic: Classic mirepoix base that adds depth and sweetness to the filling.
- Butter and olive oil: Butter brings richness, while olive oil helps sauté the veggies without burning.
- All-purpose flour: This helps thicken the luscious gravy that ties the pie together.
- Chicken broth: Adds savory flavor and moisture to the filling.
- Dried herbs (parsley, oregano, thyme, sage, rosemary): An aromatic bouquet that makes every bite cozy and comforting.
- Frozen peas: Added at the end to keep their bright color and sweet snap.
- Egg wash: A simple mixture that gives the crust a shiny, golden finish.
Make It Your Way
One of my favorite parts about this Classic Chicken Pot Pie Recipe is that it’s wildly adaptable. Over time, I’ve tweaked it based on what I have in the fridge or dietary preferences, and you can too — it just keeps getting better.
- Variation: For a veggie-forward version, I swap out half the chicken for roasted mushrooms and add a handful of fresh spinach right before baking; this gives it a lovely earthiness and a pop of green that everyone appreciates.
- Dairy-free tweak: Use coconut oil instead of butter and a plant-based milk blend with cornstarch—still creamy and rich, without the dairy.
- Seasonal spins: I've added diced butternut squash in the fall or green beans in the summer to swap up the veggies without overhauling the recipe.
Step-by-Step: How I Make Classic Chicken Pot Pie Recipe
Step 1: Prepare Your Pie Dough Ahead
Start with making the pie dough because chilling it for a couple of hours (or overnight if you can plan ahead) is crucial for that flaky crust everyone dreams about. When you roll it out, do so on lightly floured parchment paper to prevent sticking and keep it easier to transfer later. I always make mine the day before if I can—makes the whole process so much smoother.
Step 2: Cook the Veggies and Thicken the Sauce
Start by microwaving the potatoes until just tender—that trick saves time and keeps them from overcooking during baking. Then, sauté your onions, carrots, celery, and garlic in butter and olive oil until soft and fragrant. When you sprinkle the flour over the veggies, cook it for a couple of minutes to avoid any raw flour taste in the filling. Then slowly add your chicken broth, milk mixed with cornstarch, herbs, and chicken bouillon. This combo thickens into the silky sauce that makes the filling dreamy.
Step 3: Combine Chicken, Veggies, and Peas
After your sauce has thickened nicely, stir in shredded chicken, drained potatoes, and frozen peas. The peas add a brilliant pop of color and just the right sweetness. Taste and season well—it’s easy to forget salt until the very end, but it makes all the difference.
Step 4: Assemble and Bake
Carefully roll your chilled dough to an 11- or 12-inch circle. Using parchment paper to lift it makes this step easier and cleaner. After placing the dough on top of the filling, fold the edges into a thick crust and flute or crimp for a beautiful finish. Don’t skip those slits on top—they let steam escape so your crust won’t get soggy. Brush with egg wash for that perfect golden glow, then bake at 375°F until the crust is crisp and browned—about 40 to 55 minutes. If the edges brown too fast, cover them with foil or a pie shield halfway through baking.
Top Tip
Having made this Classic Chicken Pot Pie Recipe countless times, I’ve learned a few tricks that make all the difference in texture and flavor.
- Chill your dough well: Don't rush the chilling step—your crust will be flaky and easier to handle if you let it rest in the fridge.
- Cook veggies just right: Take your time sautéing until they soften and get a hint of color; it deepens the flavor and keeps your filling from tasting raw.
- Watch your sauce consistency: The filling shouldn’t runny or thick as paste; it should coat the back of a spoon. This way, the pie holds together perfectly after baking.
- Protect your crust edges: If you see them browning too quickly, tent with foil to avoid burnt edges while the rest of the pie finishes baking.
How to Serve Classic Chicken Pot Pie Recipe
Garnishes
Personally, I keep garnishes simple—just a sprinkle of fresh chopped parsley brightens the top and adds a fresh bite. If I’m feeling fancy, a handful of crispy fried shallots or a dab of Dijon mustard on the side adds an unexpected zing that guests always love.
Side Dishes
I usually serve this pot pie alongside a crisp green salad with a lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or a simple garlic green bean side also pair beautifully, adding texture and a touch of brightness.
Creative Ways to Present
For holiday dinners, I’ve made individual pot pies in ramekins topped with puff pastry leaves—guests love these personal pies, and it looks so festive. Another fun way is to paint the crust with a little bit of soy sauce before baking for a savory glaze and deeper color.
Make Ahead and Storage
Storing Leftovers
After enjoying your pot pie, wrap leftovers tightly and store in the fridge for up to five days. I like to keep slices individually wrapped so I can grab just what I need without reheating the whole pie.
Freezing
This recipe freezes beautifully. I usually freeze the baked whole pie or just the filling separately in airtight containers. When you’re ready, thaw overnight in the fridge before reheating and baking until bubbly again.
Reheating
To reheat a slice, I prefer the oven or air fryer—this keeps the crust crisp instead of soggy like the microwave can sometimes do. Just pop it at 365°F for a few minutes until heated through, and it tastes like fresh out of the oven.
Frequently Asked Questions:
Yes! You can use cooked frozen chicken, but make sure it’s fully thawed and drained to avoid excess moisture in the filling, which can make the crust soggy.
A few things help prevent sogginess: pre-cooking your filling until thick, using a metal or ceramic pie dish that distributes heat evenly, and giving the pie time to rest after baking to let the filling set.
Absolutely! Swap the all-purpose flour for a gluten-free blend and use a gluten-free pie crust. The texture might vary slightly but the flavors will still shine.
You can refrigerate the filling for up to 48 hours before assembling the pie. When you’re ready, warm the filling gently on the stove, adding a splash of milk if it’s too thick, then assemble and bake as usual.
Final Thoughts
This Classic Chicken Pot Pie Recipe holds a special place in my heart because it’s more than just dinner—it’s a comforting ritual that brings people together. There’s joy in the process, from rolling out that dough to the moment that golden crust comes out of the oven, steam whispering up. I hope you’ll make it your own, enjoy every bite, and maybe even sneak a sliver for breakfast like I do!
Print
Classic Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
Classic Chicken Pot Pie features a flaky pie crust filled with a rich, creamy mixture of shredded chicken, tender vegetables, and flavorful herbs. This comforting homemade dish combines a buttery crust with a savory, thickened chicken gravy loaded with potatoes, carrots, celery, and peas, perfect for a hearty dinner any time of year.
Ingredients
Pie Crust
- 1 recipe pie crust (or store-bought pie crust)
- 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash)
Pot Pie Filling
- ½ cup milk
- 1 ½ teaspoons cornstarch
- 2 ½ cups shredded chicken (rotisserie recommended)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 ½ cups Yukon gold potatoes, peeled and chopped into ½-inch cubes
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced (about 1 cup)
- ¾ cup sliced celery
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 ½ teaspoons dried parsley
- 1 ½ teaspoons chicken bouillon (powder, cubes, or base)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon rubbed sage
- ¼ teaspoon dried rosemary
- ¼ teaspoon black pepper
- 1 cup frozen peas (do not thaw)
Instructions
- Make the Pie Dough: Prepare the pie crust recipe or use a store-bought crust. Chill the dough for at least 2 hours or preferably overnight to ensure it is firm and easy to roll out.
- Prepare the Filling: Preheat your oven to 375°F. In a small bowl, whisk together the milk and cornstarch until well combined and set aside.
- Microwave the Potatoes: Place the peeled, chopped potatoes and ¼ cup water in a microwave-safe bowl with a lid. Cover and microwave for 6 minutes until the potatoes are fork tender. Drain and set aside.
- Cook the Vegetables: Heat the olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Add the chopped onions, carrots, and celery, sautéing until the onions become soft and translucent, about 8 minutes. Add the minced garlic and cook for 30 seconds more.
- Add Flour to Veggies: Sprinkle the flour over the vegetables, stirring constantly, and cook for 2 minutes to form a roux, which will thicken the filling.
- Add Liquids and Seasonings: Reduce the heat to low. Gradually whisk in the chicken broth, milk-cornstarch mixture (whisk again before adding), chicken bouillon, and all herbs and spices — parsley, oregano, thyme, salt, sage, rosemary, and black pepper.
- Simmer to Thicken: Bring the mixture to a gentle simmer while whisking constantly. Continue simmering until the sauce thickens to the desired consistency; this may take several minutes. Adjust thickness by adding extra broth or milk for thinner filling or simmer longer to thicken.
- Combine Filling Ingredients: Remove from heat and stir in shredded chicken, drained potatoes, and frozen peas. Taste and adjust seasoning with additional salt and pepper as needed.
- Assemble the Pot Pie: Transfer the filling to a 9-inch deep-dish pie pan. Roll out the chilled pie dough on lightly floured parchment paper into an 11-12 inch circle. Carefully place the dough over the filling, peeling back the parchment paper.
- Seal and Vent Pie: Fold overhanging dough over itself to form a thick crust around the edges. Flute or crimp edges with a fork. Cut 6 to 8 small slits in the top crust to allow steam to escape during baking. Brush the top crust lightly with the egg wash, avoiding brushed edges for even browning.
- Bake the Pot Pie: Bake in the preheated oven at 375°F for 55 minutes or until the crust is golden brown. Check edges during baking and cover with foil or a pie crust shield if they start to brown too fast. If crust bubbles excessively in any spot, cut an additional slit.
- Cool and Serve: Remove the pot pie from the oven and let it cool for 5 to 10 minutes before serving to allow the filling to set slightly.
Notes
- Chicken bouillon adds a savory depth to the gravy. Use powder, cubes, or base without pre-dissolving.
- The filling can be made up to 48 hours in advance and reheated with a splash of milk to adjust consistency.
- Pie dough can be refrigerated for up to 5 days or frozen for 3 months; thaw overnight before use.
- To reheat leftovers, microwave individual portions for 90 seconds then in 15-second increments, or reheat in an air fryer at 365°F for 5 minutes, or in an oven at 300°F for 20-30 minutes covered with foil.
- Protect pie crust edges with foil during baking to prevent burning.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
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