This Chicken Pot Pie is filled with tender chicken, vegetables, and a creamy, savory sauce tucked beneath a golden, flaky crust. It’s a cozy classic that’s easy to prepare with a store-bought or homemade pie crust.
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Holly’s Recipe Highlights: Chicken Pot Pie
- Flavor: Creamy and savory with tender chicken, hearty vegetables, fragrant herbs, and a buttery, flaky crust.
- Skill Level: Easy to intermediate, with store-bought pie crust keeping the pastry work simple and approachable.
- Serving Suggestion: Serve alongside a simple green salad, roasted green beans, or roasted broccoli.
Cook Time: 1 Hr 30 Mins Slices: 6 Cooking Method: Stovetop & Oven
Ingredient Notes
- Potato: Cut the potato into even ½-inch pieces so it cooks quickly and evenly. Yukon Gold or red potatoes work especially well and hold their shape during cooking.
- Poultry Seasoning and Thyme: Since poultry seasoning blends can vary, taste and adjust the amount as needed. Or control the flavor and make a homemade poultry seasoning.
- Cooked Chicken: Rotisserie chicken is a quick and convenient choice, but any leftover chopped or shredded chicken works well in this recipe.
- Half and Half: Whole milk can be used for a slightly lighter sauce.
- Chicken Broth: For even more homemade flavor, use homemade chicken stock in the creamy sauce.
- Pie Crust: Homemade pie crust adds extra buttery flavor, while refrigerated crust keeps the recipe quick and convenient. Use two crusts for the classic double-crust pie.
How to Make Chicken Pot Pie
- Cook the potatoes and vegetables.
- Prepare the creamy filling and add the chicken (full recipe below).
- Add the chicken filling to the pie crust and cover with the second crust.
- Seal the edges, cut steam vents, and bake.
For a hands-off version, try this easy crock pot chicken pot pie with a fluffy biscuit topping.
Save Some for Later
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw overnight in the refrigerator. For the best crust, reheat individual slices in the oven or toaster oven until heated through.
Comfort Food Classics for Chilly Nights
Did you enjoy this Chicken Pot Pie Recipe? Leave a comment and rating below.
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 crust 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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This recipe is amazing! It was easy to make once I cut up all of the vegetables and had everything prepared to begin cooking and combining ingredients. I used premade pie crust, which made it even easier. My husband and I both loved it! I will definitely make it again.
DELICIOUS pot pie recipe-I made this for Easter Dinner and was a big hit! I’m only giving it 4 stars because I had a terrible time working with the pie crust (I used your recipe) not sure what went wrong but I ended up having to scrap it and go with another pie crust recipe. Will def be using the pot poe recipe again-thank you!
I am glad you enjoyed our pot pie recipe. I am sorry the crust was not working for you. Was there anything specific that we could help you with?
my go to recipe for chicken pot pie. always a knock out dinner !
This pot pie with your crust recipe is better than any restaurant! It’s worth the effort. Thank you!
You’re very welcome Heather!
This is the best chicken pot pie recipe. It is sooooo yummy.
This picture always looks SO delicious!!!
Delicious! I did not have a deep dish pie pan so I tried it in a springform pan. So good! I felt like making a pot pie tonight, looked this one up on your website, never disappointed ☺️
There’s a little prep than can be done ahead of time to make it easier but we LOVE this recipe and have made it several times!
This recipe is delicious (as is everything else I have tried on this site).
I took a little bit of a lazy shortcut. I made the filling exactly as written, baked it and served it over Pillsbury biscuits. 😊
No leftovers and my husband was happy.
Thank you.
Shortcut approved 😉 That sounds like the perfect way to get the best of both worlds!
Hi Holly Do you chill the filling before putting it in the pie? I’m thinking you do, but you don’t actually say. Thank you because I really want to make this!
Hi Gail, it “cools” while I finish rolling out the crust in step 7. But I don’t purposely cool the filling before adding it to the crust. I hope that helps!
Is this doable in an air fryer?
I have never tried but I think it would work. Make sure to use an air fryer safe dish. I would love to hear how it turns out for you!
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.