When you’re craving comfort food that feels like a warm hug on a plate, nothing beats chicken pot pie.
This dish is the best combination of flaky, buttery crust paired with a creamy filling packed with tender chicken and hearty vegetables.
This easy recipe is a guaranteed crowd-pleaser if you’re serving it for a cozy family dinner or preparing it ahead for meal prep
Why Chicken Pot Pie Is a Timeless Favorite
There’s something about chicken pot pie that evokes feelings of nostalgia and warmth. It’s a dish that has stood the test of time, loved by generation after generation.
Unlike store-bought versions, this homemade recipe delivers juicy chicken, perfectly cooked vegetables, and a rich, savory filling all encased in a golden, flaky crust.
Making chicken pot pie at home is surprisingly simple. The recipe offers flexibility, whether you choose to create the crust from scratch or opt for a pre-made one.
Either way, the end result is a showstopping pie that looks and tastes like it came straight from a professional kitchen.
The Benefits of This Easy Recipe
This recipe is easy enough for beginners yet sophisticated enough to impress guests. It’s a great option for families because you can adjust the ingredients to suit everyone’s tastes.
Plus, it’s an excellent way to use up leftovers. Got some roasted chicken sitting in the fridge? Toss it in! Have an abundance of fresh or frozen vegetables? They’ll blend perfectly into the creamy filling.
Not only is this chicken pot pie recipe easy to prepare, but it’s also incredibly versatile. You can scale it up for larger gatherings or make individual pot pies for single servings.
Best of all, you can prepare it ahead of time, making it a convenient option for busy weeknights.
Tips for Crafting the Perfect Chicken Pot Pie
- Nail the Crust: A flaky, buttery crust is essential to a good pot pie. If you’re feeling adventurous, try making the crust from scratch. However, a high-quality store-bought crust can also do the trick.
- Cook the Vegetables Just Right: Make sure the vegetables are tender but not mushy. This balance ensures a great texture and flavor.
- Use a Thick Sauce: A creamy filling is key to a satisfying chicken pot pie. If you prefer a lighter version, swap out heavy cream for milk or even chicken stock thickened with flour.
- Don’t Skip the Egg Wash: Brushing the crust with a beaten egg ensures a beautiful golden color when baked.
Make It Your Own with Substitutions & Variations
This easy recipe is highly customizable. Add mushrooms for an earthy flavor or corn for a touch of sweetness. You can also replace chicken with turkey or make a vegetarian version by substituting beans or tofu.
For a low-carb option, skip the crust and serve the filling over cauliflower rice.
If you’re looking to save time, you can assemble the pie in advance and freeze it. Simply bake it straight from the freezer when you’re ready to enjoy.
A Meal for Every Occasion
Whether you’re making it for a Sunday family dinner or prepping for a week of meals, this chicken pot pie recipe is a winner.
It combines classic flavors with modern convenience, ensuring that you’ll have a dish that everyone will enjoy.
With its flaky crust and rich, savory filling, this recipe is bound to become a regular in your cooking rotation.
Chicken Pot Pie
Equipment
- Food Processor: The easiest way to cut the butter into the flour quickly without warming it up, ensuring a flaky crust.
- Large Dutch Oven or Deep Skillet: For cooking the vegetable filling and making the roux. A 5-quart size is perfect.
- 9-Inch Pie Dish: A standard glass or ceramic deep-dish pie plate works best.
- Rolling Pin: For rolling out the chilled dough.
- Rimmed Baking Sheet: Crucial for this recipe. You will preheat this in the oven and place the pie dish on top of it to ensure the bottom crust cooks perfectly.
- Pastry Brush: To apply the egg wash for that golden-brown finish.
- Wire Cooling Rack: Allows air to circulate under the pie as it cools, preventing the crust from steaming and softening.
Ingredients
For the Flaky Butter Crust:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons granulated sugar
- ½ teaspoon fine sea salt
- 1 cup 2 sticks unsalted butter, very cold and cubed
- ½ cup ice water plus more if needed
For the Filling:
- 6 tablespoons unsalted butter
- 1 cup yellow onion chopped
- 1 cup carrots sliced into rounds
- 8 ounces cremini baby bella mushrooms, sliced
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 ½ teaspoons kosher salt adjust to taste, see notes
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme leaves optional, adds depth
- 4 cups cooked chicken shredded or cubed (rotisserie works great)
- 1 cup frozen peas
- ¼ cup fresh parsley chopped
For Assembly:
- 1 large egg for egg wash
- 1 tablespoon water
- Flaky sea salt for finishing
Instructions
- Make the Dough: In a food processor, pulse the flour, sugar, and salt. Add the cold, cubed butter and pulse briefly until the mixture looks like coarse crumbs (pea-sized chunks of butter should remain). Drizzle in the ice water while pulsing just until the dough begins to clump together.
- Chill: Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Tip: Cold dough is the secret to flaky layers.
- Cook the Vegetables: While the dough chills, melt 6 tablespoons of butter in a Dutch oven over medium heat. Add onions, carrots, and mushrooms. Sauté for 8-10 minutes until softened. Add the garlic and thyme, cooking for 1 minute until fragrant.
- Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Create the Gravy: Slowly whisk in the chicken broth and heavy cream. Bring to a simmer and cook for 2-3 minutes until thickened to a gravy consistency.
- Season and Cool: Stir in the salt and pepper. Taste test now. If your broth was salty, you may need less salt. Stir in the cooked chicken, peas, and parsley. Remove from heat and let the filling cool completely to room temperature. Note: putting hot filling in a raw crust will cause a soggy bottom.
- Preheat: Preheat oven to 425°F (220°C). Place a heavy baking sheet on the middle rack to heat up (this helps crisp the bottom crust).
- Roll and Fill: On a floured surface, roll out the first dough disk and line a 9-inch pie plate. Pour the cooled filling into the crust. Roll out the second disk and place it over the top.
- Seal and Wash: Trim excess dough and crimp the edges to seal. Cut 4-5 slits in the top for steam to escape. Whisk the egg with 1 tablespoon of water and brush over the top crust. Sprinkle with flaky sea salt.
- Bake: Carefully place the pie dish onto the hot baking sheet in the oven. Bake for 35-40 minutes until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too fast, cover them with a foil shield.
- Rest: Let the pie rest for at least 15-20 minutes before slicing. This allows the filling to set so it doesn’t run when you cut it.
Notes
- Soggy Bottom Prevention: The combination of cooling the filling completely and placing the pie dish on a preheated baking sheet ensures the bottom crust cooks fast and stays crisp.
- Salt Control: Since chicken broths vary wildly in sodium content, we use unsalted butter and low-sodium broth to control the seasoning. Always taste your gravy before adding the chicken!
- Make Ahead: You can prepare the filling a day in advance and store it in the fridge. The pie dough can be made up to 3 days ahead.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.