Chicken Pot Pie Recipe

The Ultimate Guide to Making the Perfect Chicken Pot Pie

Chicken Pot Pie has a storied history, tracing back to the times when savory pies were a convenient and hearty meal for those on the go. Over the centuries, it has evolved from a simple meat pie into the beloved classic it is today. Known for its comforting and homely appeal, Chicken Pot Pie symbolizes warmth and comfort, often evoking fond memories of family gatherings and cozy dinners. Its popularity spans across various cultures, each adding their unique twist to this versatile dish. The pie’s ability to blend flavors and textures harmoniously under a flaky crust makes it a perennial favorite.

Key Ingredients for a Memorable Chicken Pot Pie

The essence of a great Chicken Pot Pie lies in its ingredients. Quality is paramount, as each component contributes to the overall flavor and texture of the dish. The classic pot pie typically includes:

  • Protein: Tender, juicy chunks of chicken are essential.
  • Vegetables: A mix of carrots, peas, and onions adds color and nutrition.
  • Seasonings: Herbs like thyme and rosemary infuse the pie with aromatic flavors.
  • Sauce: A creamy, savory gravy binds all the ingredients together.

These ingredients, when combined, create a symphony of flavors that define the classic Chicken Pot Pie. For more insights on creating the perfect crust, visit Mastering Baking Techniques for Pies.

Understanding the Crust

The crust is the crowning glory of any Chicken Pot Pie. Choosing between a homemade or store-bought crust can depend on time constraints and personal preference. A homemade crust offers a rustic charm and a sense of accomplishment. For a flaky and buttery crust:

  • Use cold butter and ice water to keep the dough at the right temperature.
  • Handle the dough as little as possible to avoid overworking it.
  • For convenience, a store-bought crust can be a time-saving alternative without compromising much on taste.

Step-by-Step Chicken Pot Pie Recipe

Preparing the Filling

Begin by preparing the filling for your Chicken Pot Pie. This is where the flavor starts:

  1. Cook the Chicken: Choose boneless, skinless chicken breasts or thighs. Cut them into bite-sized pieces and cook in a skillet with a bit of oil until golden brown and cooked through. Season with salt, pepper, and a pinch of thyme.
  2. Sauté the Vegetables: In the same skillet, add diced onions, sliced carrots, and celery. Cook until they are soft and aromatic. For a pop of color and sweetness, add in some frozen peas towards the end.
  3. Seasoning: Season the mixture with herbs like rosemary, thyme, and a bay leaf. This will infuse the filling with classic, herby flavors.

Making the Sauce

A good sauce is what binds the filling together and adds creaminess to the pie:

  1. Roux: In a separate pot, start by making a roux. Melt butter over medium heat, then add an equal amount of flour. Stir continuously until the mixture turns light brown.
  2. Add Liquids: Gradually whisk in chicken broth and a splash of cream. Keep whisking to avoid lumps.
  3. Seasoning: Add salt, pepper, and a pinch of nutmeg for depth. Let the sauce simmer until it thickens to a gravy-like consistency.

Assembling the Pie

Now, it’s time to assemble your Chicken Pot Pie:

  1. Prepare the Crust: Roll out your pie dough and place one layer in the bottom of your pie dish. Trim any excess off the edges.
  2. Add the Filling: Pour the chicken and vegetable mixture into the crust. Then, pour the creamy sauce over the top, ensuring it seeps into the filling.
  3. Top Crust: Place the second rolled-out dough over the filling. Seal the edges by crimping them with a fork or your fingers.

Baking Tips

Baking is the final step to achieving that perfect Chicken Pot Pie:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). This ensures even cooking.
  2. Egg Wash: Brush the top crust with a beaten egg for a golden, glossy finish.
  3. Bake: Bake for about 35-40 minutes or until the crust is golden brown and the filling is bubbling.
  4. Rest: Let the pie rest for 10-15 minutes before serving. This allows the filling to set and makes it easier to slice.

Customization and Variations

Chicken Pot Pie is versatile, allowing for various adaptations:

  • Protein Swap: For a vegetarian version, substitute chicken with a mix of mushrooms, lentils, or tofu.
  • Gluten-Free: Use a gluten-free flour blend for the roux and a gluten-free pie crust.
  • Dairy-Free: Opt for plant-based butter and milk alternatives in the sauce.
  • Creative Twists: Add sweet potatoes for a sweet and savory flavor or a dash of white wine in the sauce for extra richness.

Serving and Pairing Suggestions

When serving Chicken Pot Pie, consider these accompaniments and presentation tips:

  • Side Dishes: Complement the richness of the pie with a light, fresh garden salad or steamed green beans. For a heartier meal, serve alongside mashed potatoes or roasted root vegetables.
  • Drinks: Pair with a crisp white wine like Chardonnay or a light, refreshing lager to balance the creamy filling.
  • Presentation: Serve the pie in the baking dish for a rustic feel. Garnish with fresh herbs like parsley or thyme for a pop of color and added flavor.

For more ideas on perfect pairings and serving suggestions, check out Nutritional Insights on Key Ingredients.


Can I Make Chicken Pot Pie Ahead of Time?

  • Yes, you can prepare Chicken Pot Pie in advance. Assemble the pie and refrigerate it overnight or freeze it for longer storage. If baking from frozen, add additional cooking time.

What Are the Best Vegetables to Use in Chicken Pot Pie?

  • Classic vegetables include carrots, peas, onions, and celery. However, you can also use mushrooms, potatoes, or green beans for variety.

Can Chicken Pot Pie Be Frozen?

  • Absolutely! Assemble the pie without baking, cover it tightly, and freeze. Bake from frozen, adding about 20 minutes to the baking time.

How Do I Know When Chicken Pot Pie is Done?

  • The pie is done when the crust is golden brown, and the filling is bubbling. An internal temperature of 165°F (74°C) indicates that it is thoroughly cooked.

Can I Use Store-Bought Pie Crust for Chicken Pot Pie?

  • Yes, a store-bought pie crust is a convenient option and works well for this recipe. Just ensure it’s thawed if it comes from the freezer.

How Can I Make My Chicken Pot Pie Crust Flaky?

  • For a flaky crust, use cold butter and ice water in the dough. Handle the dough minimally and avoid overworking it.

What Can I Use Instead of Chicken in a Pot Pie?

  • For a vegetarian option, use a mix of hearty vegetables like mushrooms and lentils. For meat lovers, turkey or beef are excellent substitutes.

How Long Can I Store Leftover Chicken Pot Pie?

  • Leftover Chicken Pot Pie can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.

In conclusion, Chicken Pot Pie is more than just a dish; it’s a heartwarming meal that brings comfort and joy. By following these steps and tips, you’ll be able to create a Chicken Pot Pie that’s not only delicious but also brimming with homemade goodness. Whether for a family dinner or a special occasion, this dish is sure to impress.

Chicken Pot Pie Recipe

Classic Chicken Pot Pie Recipe

This Classic Chicken Pot Pie recipe offers a comforting and hearty meal, perfect for family dinners or cozy gatherings. Featuring a homemade flaky crust, tender chicken, and a medley of vegetables in a creamy sauce, it's a traditional favorite that brings warmth to any table.
5 from 12 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 Serves
Calories 600 kcal


  • 9-inch pie dish
  • Large skillet
  • Rolling Pin
  • Pastry cutter (optional)
  • Mixing bowls
  • Measuring cups and spoons
  • Aluminum foil or plastic wrap (for storing dough)


For the Filling:

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 medium onion chopped
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 1/2 cup frozen peas
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped

For the Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup unsalted butter cold and cubed
  • 4-6 tablespoons ice water


Prepare the Crust:

  • In a large bowl, mix flour and salt. Add cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  • Gradually add ice water, stirring until the dough comes together. Wrap in plastic and refrigerate for at least 1 hour.

Cook the Chicken:

  • Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, and cook until browned and no longer pink inside. Remove chicken and set aside.

Sauté Vegetables:

  • In the same skillet, add onion, carrots, and celery. Cook until softened. Stir in frozen peas.

Make the Sauce:

  • Sprinkle flour over the vegetables and stir to coat. Gradually add chicken broth and cream, stirring continuously. Bring to a simmer and cook until the sauce thickens. Add the cooked chicken, thyme, and rosemary. Season with salt and pepper to taste. Remove from heat.

Assemble the Pie:

  • Preheat your oven to 375°F (190°C).
  • On a floured surface, roll out the pie dough to fit a 9-inch pie dish. Place one layer of dough in the dish, add the chicken filling, and then top with the second layer of dough. Seal the edges and cut slits in the top crust to allow steam to escape.
  • Brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon of water).


  • Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for about 10 minutes before serving.


  • Make-Ahead Tip: The pie crust can be prepared in advance and refrigerated overnight.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days.
  • Freezing: Assemble the pie without baking, cover tightly, and freeze for up to 2 months. Bake from frozen, adding about 20 minutes to the baking time.
  • Vegetarian Option: Substitute chicken with a mix of mushrooms, lentils, or tofu.
  • Gluten-Free Adaptation: Use gluten-free flour for the crust and filling.
Keyword Classic Chicken Pot Pie Recipe

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Karen Elliot

Written by Karen Elliot

Hi, I'm Karen Elliot is a food blogger who founded to make cooking easier. Growing up on a farm in Spain, Karen was inspired by exquisite dishes prepared using simple ingredients. Karen Elliot is particularly known for making anyone can cook.


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  1. 5 stars
    This is the best chicken pot pie I have ever made. I did substitute corn and string beans for mushrooms since my husband doesn’t like them. I would make this again and again.

  2. 5 stars
    I made 1 pot pie using your crust recipe & 1 with store bought shells. Your pie crust recipe was amazing & so flaky & way better tasting than store bought! The pot pie filling was the perfect flavor & consistency! So delicious. Thank you for being so awesome! I love the videos to supplement the recipes.

  3. 5 stars
    If I make the filling the day before cooking, would I need to cook the pie longer than stated in the recipe, or should it be left out of the fridge for awhile before putting it in the oven?

  4. 5 stars
    I followed this recipe to the letter (using leftover turkey instead of chicken). It was the very best pot pie I have every eaten!
    I love your recipes and check them first before any other source. Thanks for the great videos too!

  5. 5 stars
    Simply delicious! I couldn’t find Lactose-free whipping cream, so I used Oat milk instead, and It was yummy! I love your recipes.
    Thank you,

  6. 5 stars
    I bought a pie crust, maybe next time I’ll make yours Natasha. This was really good. It’s easy to customize-left out the peas, added baby potatoes, you could add corn, broccoli, bacon, etc. My first pot pie!

  7. 5 stars
    I made the chicken pot pie X2 and have an entire cooked pie leftover. How can I store and use later without compromising taste and texture?Great recipe!

  8. 5 stars
    Fantastic recipe(s)! The best pot pie recipe I’ve tried. And, I even made the crust using your recipe! Never had any luck with pie crusts. Both are definitely keepers and I will not shy away from making crusts anymore. Thank you!

  9. 5 stars
    I made this last night, following the recipe almost exact. It was so good! Thanks for sharing, we will be using this as our good to recipe.

  10. 5 stars
    Oh my gosh! I made your chicken pot pie and used your pie crust recipe and it was like heaven! My husband ate 3 slices! Thank you for this recipe! I’m going to use the pie crust recipe again for a sweet pie!❤️

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