Why You’ll Love Chicken Pot Pie Recipe

I love this recipe because it’s rich, filling, and made with simple ingredients that come together beautifully. The creamy sauce coats the tender chicken and vegetables perfectly, while the crust bakes up buttery and crisp. It’s a great option for family dinners, leftovers, or whenever I want a meal that feels extra comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 tablespoons butter
1 small onion finely chopped
2 cloves garlic minced
⅓ cup all-purpose flour
1 ¾ cups chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
2 cups cooked chicken shredded or diced
1 15-ounce can peas drained
1 15-ounce can carrots drained
1 15-ounce can sweet corn drained
1 large egg beaten for egg wash
Pie crust for top and bottom

Directions

I begin by preheating the oven to 400°F. In a large skillet over medium heat, I melt the butter, then add the chopped onion and cook until it becomes soft and translucent. I stir in the garlic and let it cook briefly until fragrant.

Next, I sprinkle the flour over the onion mixture and stir constantly for a couple of minutes to remove the raw flour taste. Slowly, I whisk in the chicken broth followed by the heavy cream, stirring until the mixture thickens into a smooth, creamy sauce.

Once thickened, I season the sauce with salt, black pepper, dried thyme, and dried parsley. I add the cooked chicken, peas, carrots, and corn, stirring until everything is evenly coated. I remove the filling from the heat and let it cool slightly.

I roll out one pie crust and press it into the bottom of a 9-inch pie dish. I pour the chicken filling into the crust and spread it evenly. I place the second crust on top, crimp the edges to seal, and cut a few small slits in the top to allow steam to escape. I brush the top crust with the beaten egg.

I bake the pie for 35–40 minutes, until the crust is golden brown and the filling is bubbling. Before slicing, I let the pie rest for about 10 minutes so the filling sets properly.

Servings and Timing

This recipe makes about 8 servings. I usually spend around 20 minutes preparing the filling, and the pie bakes for about 35–40 minutes, making the total time roughly 55–60 minutes.

Storage/Reheating

I store leftover chicken pot pie in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer using the oven at 350°F so the crust stays crisp, but the microwave works for quicker reheating if needed.

FAQs

Can I use leftover chicken?

Yes, I often use leftover roasted or rotisserie chicken, and it works perfectly.

Can I make the filling ahead of time?

Yes, I sometimes prepare the filling earlier in the day and assemble the pie just before baking.

Can I use frozen vegetables instead of canned?

Yes, frozen vegetables work well as long as I thaw and drain them first.

What can I serve with chicken pot pie?

I like serving it with a simple green salad or steamed vegetables.

Can I use a single crust instead of two?

Yes, using only a top crust works fine and still gives great flavor.

How do I prevent the crust from over-browning?

If the edges brown too quickly, I loosely cover them with foil during baking.

Can I freeze chicken pot pie?

Yes, I freeze the baked pie tightly wrapped for up to 3 months and thaw it overnight before reheating.

Can I substitute the heavy cream?

I sometimes use half-and-half for a slightly lighter filling.

How do I know when the pie is done?

I know it’s ready when the crust is golden and the filling is bubbling through the vents.

Can I add extra seasoning or herbs?

Yes, I occasionally add fresh herbs like rosemary or thyme for extra flavor.

Conclusion

I find this Chicken Pot Pie to be a timeless comfort dish that always delivers. With its creamy filling, tender chicken, and flaky crust, it’s a recipe I rely on whenever I want something warm and satisfying. It’s simple, classic, and always a hit at the table.