A classic homemade chicken pot pie recipe is not only delicious, it’s easy to make! A creamy base with chicken broth and light cream is enhanced with savory herbs and a mixture of vegetables and tender chicken. It’s all topped off with a flaky puff pastry crown!
This easy meal bakes to golden perfection in serving sized portions for a dish as pretty as it is delicious! Serve it with a fresh tossed salad with your favorite homemade salad dressing.
Chicken Pot Pie
Most ceramic bowls or dishes are oven safe (it should say on the bottom). I make these pot pies in french onion soup crocks that I purchased at the dollar store about 10 years ago! You can buy them on Amazon as well (but the dollar store ones are great and cheap). I use the crocks for much more than French Onion Soup, they’re great for all kinds of baked dishes.
How to Make Chicken Pot Pie
- Creamy Base
- The base of this recipe starts with a roux and is made from cream and chicken broth.
- Add broth/cream a little bit at a time mixing after each addition until smooth. It will seem thick at first but will smooth out as you add more liquid.
- Cut potatoes into small 1/2″ cubes for quick cooking.
- Leftover roasted/cooked potatoes and vegetables work well in this recipe.
- Frozen vegetables make this quick and easy. If you’d prefer, substitute 1 cup of fresh carrots/celery and cook with the potatoes.
- I prefer to place this in individual bowls and top with puff pastry.
- This recipe can be made with pie crust (homemade or store bought). If using pie crust and cooking as an entire pie, line a deep dish pie plate with crust. Fill and top with second crust cutting slits to allow steam to escape. Brush with egg wash and bake 35 minutes or until golden. Cool 10 minutes before cutting.
How to Reheat Chicken Pot Pie
Chicken pot pie can be made ahead for the freezer or refrigerator.
To Make Ahead: Prepare filling as directed and refrigerate up to 48 hours. Divide into bowls or fill crust before baking. If the filling is chilled, you may need to add extra time to heat through.
To Reheat: Leftovers can be reheated in the oven or microwave. The crust tends to get soggy in the microwave so if you know you are going to have leftovers, bake the puff pastry separately on a baking sheet and simply top the pot pie in a bowl when serving.
To Freeze: This filling can be frozen before cooking. If you are baking in a pie crust, the entire pie can be prepared (cool the filling before preparing) and frozen. Defrost in the refrigerator overnight and bake as directed. If you notice the crust beginning to overcook before the filling is hot, cover it with foil to prevent it from browning too much.
What to Serve With Chicken Pot Pie
I love serving a classic chicken pot pie with a peach cobbler and some ice cream for dessert in the summertime.
What a fantastic dinner awaits!
More Creamy Chicken Recipes
- Slow Cooker Chicken Pot Pie Soup – a fun twist on this recipe!
- Easy Biscuit Chicken Pot Pie – shortcut version
- Homemade Chicken Spaghetti – From scratch recipe
- Easy Chicken Divan – another great classic
- Chicken Stroganoff – quick and creamy
Classic Chicken Pot Pie
- ½ onion chopped
- 2 cloves garlic minced
- ⅓ cup butter
- 1 small potato peeled and diced ½"
- ½ teaspoon poultry seasoning or to taste
- ¼ teaspoon thyme leaves
- ⅓ cup flour
- 1 ¼ cup chicken broth
- ⅔ cup light cream
- 1 cup celery diced
- 1 large carrot peeled and chopped
- ½ cup corn thawed if frozen
- 2 ½ cups cooked chicken or rotisserie chicken, chopped
- ½ cup green peas thawed if frozen
- 1 tablespoon fresh parsley
- 1 recipe double pie crust
- 1 egg yolk
- Preheat oven to 400°F.
- Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.
- Place butter in a saucepan. Add onion, garlic, and seasonings cook over medium heat until softened, about 3-4 minutes. Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn.
- Sprinkle flour over onions and cook 1 minute.
- Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Simmer 1 minute.
- Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.
- Line a 9" deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture. (Sprinkle with fresh herbs and/or a pinch of kosher salt if desired).
- Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.
- Rest 10-15 minutes before cutting to thicken.
Allow the pie to cool so it can set up a bit and isn't runny.
Brushing pastry with egg makes it shiny and golden. To Make Individual Pot Pies with Puff Pastry
- Increase liquid (broth/cream) by ¼ cup.
- Divide mixture over 6 oven-safe bowls.
- Cut a sheet of puff pastry into squares large enough to overhang about 1" on each dish.
- Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
- Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)