Chicken pot pie is a comforting classic that brings warmth to every table. It’s rich, creamy, and filled with tender chicken and vegetables tucked under a flaky, buttery crust.
This dish is perfect for family dinners or cozy weekends when you crave something hearty and homemade.
Whether you use store-bought crust or make your own, this recipe guarantees a delicious, satisfying meal.
Chicken Pot Pie Recipe
A chicken pot pie combines a creamy filling of chicken, vegetables, and sauce, baked inside a golden crust.
The filling is savory and flavorful, with layers of texture from the tender chicken pieces and mixed vegetables.
The crust gives it a flaky and crisp contrast, making every bite a perfect blend of comfort and flavor. It’s a dish that feels both rustic and elegant, ideal for any season.
Ingredients
For the Filling:
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, diced
- 1 cup frozen peas
- ½ cup celery, chopped
- ½ cup onion, finely diced
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
For the Crust:
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for brushing the top)
Instructions
Step 1: Prepare the Filling
Melt butter in a large saucepan over medium heat. Add onions, carrots, and celery. Sauté until soft, about 5 minutes. Stir in the flour and cook for another minute to remove the raw taste.
Step 2: Make the Sauce
Slowly pour in chicken broth while whisking to avoid lumps. Add milk or cream and continue stirring until the mixture thickens. It should become a smooth, creamy sauce.
Step 3: Add Chicken and Vegetables
Add cooked chicken, peas, salt, pepper, and thyme. Mix until everything is evenly coated with the sauce. Remove from heat and let it cool slightly.
Step 4: Assemble the Pie
Preheat your oven to 425°F (220°C). Place one pie crust in a 9-inch pie dish. Pour the filling into the crust and spread it evenly. Cover with the second crust and seal the edges by pressing them with a fork. Cut small slits on top to allow steam to escape.
Step 5: Bake the Pie
Brush the top with beaten egg for a golden color. Bake for 30–35 minutes or until the crust is golden brown. Let it rest for 10 minutes before serving so the filling can set.
Different Variations
- 1. Mini Chicken Pot Pies
Use a muffin tin to make individual pot pies. They bake faster and are perfect for serving guests. - 2. Biscuit Topping
Replace the pie crust with buttery biscuits. Bake until the biscuits are golden and fluffy. - 3. Puff Pastry Pot Pie
Use puff pastry for a lighter, crispier crust. It gives the pie a bakery-style finish. - 4. Turkey Pot Pie
Substitute leftover turkey for chicken. It’s a great way to use Thanksgiving leftovers. - 5. Vegetarian Pot Pie
Skip the meat and add more vegetables like mushrooms, corn, and potatoes for a wholesome vegetarian version.
Conclusion
Chicken pot pie is more than just a meal—it’s comfort in every bite. With its creamy filling and golden crust, it brings home-cooked warmth to any dinner table.
You can stick to the traditional recipe or try your own twist with different toppings and fillings. No matter how you make it, this dish will always deliver cozy satisfaction.