Golden, flaky pastry cradling a rich, creamy filling of tender chicken and colorful vegetables—what’s not to love about a good old-fashioned chicken pot pie? This timeless comfort food has graced tables for generations, offering a warm, hearty embrace in every bite. Whether you’re serving it for a family dinner or impressing guests at a casual gathering, this dish delivers a satisfying balance of flavor and texture that feels like home.

While the pot pie has roots in British and American cuisine, its popularity has spanned the globe due to its versatility and comforting nature. It’s a dish that carries nostalgic weight for many, often reminding us of Sunday dinners and cozy evenings. Best of all, it’s surprisingly easy to make from scratch with a few pantry staples and some cooked chicken—perfect for using up leftovers or meal-prepped chicken breasts.

Let’s dive into the flaky, savory goodness of this classic chicken pot pie. Trust me, it’ll become a staple in your kitchen repertoire.

Ingredients

Ingredient	Quantity
Cooked chicken breast	2 cups, shredded
Carrots	1 cup, diced
Celery	1 cup, diced
Frozen peas	1 cup
Onion	1 small, chopped
Butter	3 tbsp
All-purpose flour	3 tbsp
Chicken broth	1¾ cups
Whole milk or cream	¾ cup
Salt and pepper	To taste
Thyme (optional)	½ tsp
Pie crust (top & bottom)	1 prepared set
Egg (for egg wash)	1

Ingredient Tips:

For a creamier filling, opt for heavy cream instead of milk.
Fresh herbs like parsley or thyme elevate the flavor beautifully.
Store-bought rotisserie chicken makes this even easier!

Equipment Needed

Large skillet: For sautéing vegetables and making the creamy filling.
Whisk: Helps prevent lumps when mixing broth and flour.
Pie dish (9-inch): To hold your pot pie.
Rolling pin (optional): If you’re using homemade crust or need to roll out a store-bought one.
Pastry brush: For applying the egg wash that gives the crust its golden sheen.

These tools keep things simple and efficient. You’ll have a delicious pot pie bubbling in the oven in no time.

Step-by-Step Instructions

Start by preheating your oven to 400°F (200°C). This ensures it’s nice and hot when your pie goes in, promoting even browning of the crust.
In a large skillet over medium heat, melt the butter. Once it begins to sizzle, add the chopped onions, diced carrots, and celery. Sauté for about 5–6 minutes, until the vegetables soften and the onions turn translucent.
Sprinkle the flour over the sautéed mixture and stir well, cooking for about 1 minute to form a roux. Slowly whisk in the chicken broth and then the milk or cream. Stir continuously as it simmers and thickens to a velvety consistency—this usually takes about 3–4 minutes.
Next, fold in the shredded chicken, frozen peas, thyme (if using), and season with salt and pepper to taste. Turn off the heat and let the mixture cool slightly so it doesn’t melt the pie crust.
Line your pie dish with the bottom crust and gently press it into the sides. Spoon in the warm filling and spread it evenly. Place the second crust on top, sealing the edges by crimping them with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
Beat the egg and brush it over the top crust to give it that irresistible golden glow. Bake for 30–35 minutes, or until the crust is beautifully golden and the filling is bubbling through the slits.
Allow the pie to rest for about 10 minutes before slicing. This helps the filling set up slightly, making it easier to serve.

Tips and Variations

Make Ahead Tip: Prepare the filling a day ahead and store it in the fridge. Assemble and bake fresh for best results.

Gluten-Free Option: Use gluten-free flour for the roux and a gluten-free pie crust.

Dairy-Free Option: Substitute the butter with a plant-based alternative and use unsweetened almond or oat milk.

Add a Kick: A pinch of cayenne or a splash of hot sauce adds a subtle heat that complements the creamy base.

Vegetarian Twist: Swap the chicken for sautéed mushrooms or chickpeas, and use vegetable broth.

Mini Pies: Use ramekins or a muffin tin to make individual servings—great for parties or meal prep!

Serving Suggestions

Serve your chicken pot pie hot and fresh with a sprinkle of chopped parsley or a crack of black pepper on top. A crisp side salad with vinaigrette or a scoop of tangy coleslaw balances the rich filling nicely. If you’re entertaining, consider adding a bowl of cranberry sauce or roasted root vegetables for a seasonal touch.

For a cozy dinner, serve with warm rolls or garlic bread to soak up any extra sauce on the plate. This dish also pairs wonderfully with a bowl of light chicken broth as a starter.

Pairings

This pot pie’s creamy, savory profile pairs beautifully with light, crisp beverages. A chilled glass of Chardonnay complements the buttery crust and rich filling, while a dry cider enhances the rustic, homey vibe.

For non-alcoholic options, a lightly sweetened iced tea or sparkling water with lemon adds a refreshing contrast. Herbal teas like chamomile or mint also pair well for a cozy finish to the meal.

Storage and Reheating

Let the pot pie cool completely before storing. Wrap the pie dish tightly with foil or transfer leftovers into an airtight container.

Refrigerator: Store for up to 3 days.
Freezer: Wrap tightly in plastic and foil; freeze for up to 2 months.

To reheat, bake in a preheated oven at 350°F (175°C) for 15–20 minutes (longer if frozen), or until heated through. If the crust begins to brown too much, cover loosely with foil.

Avoid microwaving as it can make the crust soggy—oven reheating is best for that crispy finish.

Nutritional Information (Per Serving)

Calories: ~420 kcal
Fat: 22g
Carbohydrates: 35g
Protein: 22g
Fiber: 3g
Sugar: 4g
Contains: Dairy, Wheat, Egg

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

This classic chicken pot pie is more than just a meal—it’s a moment of pure, cozy satisfaction. With its flaky crust, savory filling, and nostalgic charm, it’s sure to win hearts at any table. Whether you’re cooking for a crowd or looking for a comforting solo dinner, this dish hits all the right notes.

If you try it out, share your creations on social media and tag us! Got a twist on the recipe? Drop your tips in the comments—we’d love to hear from you.