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Homemade chicken pot pie has veggies and chicken simmered in a savory cream sauce, then baked in a flaky crust for a cozy, homestyle dish.
Holly’s Recipe Highlights
- Flavor: This creamy chicken pot pie is full of rich, savory flavors baked under a buttery pie crust.
- Skill Level: This recipe takes a little extra prep, but it is worth every minute!
- Make Ahead: Prepare the filling up to two days ahead and chill until ready to use.
- Swaps: Use up leftover holiday turkey instead of chicken.
- Freezing: Freeze before or after baking for an easy make-ahead meal that’s ready whenever you need it (see freezing tips below).
Ingredient Tips for Chicken Pot Pie
- Chicken: Leftover chicken or a rotisserie chicken saves time, but you can also bake chicken breasts to make this dish.
- Vegetables: I use fresh carrots and celery in this recipe, along with corn. You can replace them with about 2 cups of frozen veggie medley or leftovers from the fridge if that’s what you have.
- Sauce: The homemade creamy sauce is made with half-and-half, tender veggies, and simple herbs for the perfect cozy flavor.
- Pastry Topping: Buy a ready-made pie crust or make it from scratch.
Make It Your Way!
- No crust? No problem! Pour the filling into a casserole dish and top with a sheet of puff pastry. You can also use a biscuit mix as a topping.
- Omit the chicken and swap the chicken broth for vegetable broth to make a creamy vegetarian pot pie.
How To Make Chicken Pot Pie
- Prepare the pastry dough.
- Sauté the vegetables and make the sauce. (See recipe below.)
- Assemble the pot pie and bake.
Storing Leftovers
Store leftover chicken pot pie in a covered container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
More Cozy Chicken Recipes
Did you make this Chicken Pot Pie Recipe? Leave us a comment and rating below.
Chicken Pot Pie
Chicken pot pie is full of juicy chicken and colorful vegetables simmered in savory sauce, then baked in a flaky crust.
Equipment
Ingredients
- 1 small potato peeled and diced ½-inch
- ⅓ cup butter
- ½ medium onion chopped
- 2 cloves garlic minced
- ½ teaspoon poultry seasoning or to taste
- ¼ teaspoon dried thyme leaves
- 1 large carrot peeled and chopped
- 2 ribs celery diced
- ½ cup corn kernels thawed if frozen
- ⅓ cup all-purpose flour
- 1¼ cups chicken broth
- ⅔ cup half and half
- 2½ cups cooked chopped chicken or rotisserie chicken
- ½ cup frozen green peas thawed
- 1 tablespoon chopped fresh parsley
- 2 pie crusts homemade or store-bought
- 1 egg yolk
Instructions
- Preheat oven to 400°F.
- In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
- In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook 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 the vegetables and cook for 1 minute.
- Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added, bring to a boil and let boil while stirring for 1 minute.
- Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.
- Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.
- Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.
- Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use scissors to cut a few slits into the crust to allow steam to escape.
- Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.
- Let the pie rest 10-15 minutes before cutting to thicken.
Notes
- Cut slits in the pastry to allow to vent.
- 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.
- Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.
- 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
Calories: 573 | Carbohydrates: 46g | Protein: 22g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 606mg | Potassium: 509mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2708IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Lunch, Main Course
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Great recipe and easy to make. Over time I’ve made a few modifications to tweak it to our personal tastes, but this is a great recipe on its own. Your crust recipe is good too.
Loved this pie
I made this for my man and family — it was delicious and quickly devoured! I’m making it again tonight.