Chicken Pot Pie Recipe
Chicken Pot Pie instantly makes your kitchen feel warm and welcoming.
When you’re craving something cozy and satisfying but still need a recipe that’s simple enough for a busy day, this classic comfort food always delivers.
A flaky, golden crust paired with a creamy filling of tender chicken and hearty vegetables makes every bite rich, savory, and completely irresistible.
Whether you’re planning a comforting weeknight dinner, a cozy Sunday family meal, or a make-ahead dish for colder nights, this is one of those recipes you make once and it quickly becomes part of your regular dinner rotation.
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What ingredients go in a chicken pot pie?
- Creamy sauce base: Butter, flour, chicken broth, bouillon, milk, and seasonings (onion, garlic, salt, and pepper) combine to make a rich, homemade cream of chicken sauce.
- Hearty filling: Tender diced cooked chicken and mixed vegetables make the pie filling cozy, satisfying, and full of flavor.
- Flaky crust: Refrigerated pie crusts create an easy, golden crust without extra work.
- Egg wash: An egg brushed on top helps the crust bake up beautifully golden and slightly crisp.
Rotisserie chicken, canned mixed vegetables, and refrigerated pie crust are the perfect shortcuts for this recipe — saving time, adding great flavor, and keeping prep simple.
How to Make Chicken Pot Pie from Scratch
This recipe makes two chicken pot pies, making it perfect for feeding a crowd, meal prepping, or freezing one for later.
- Rotisserie chicken or leftover chicken makes this recipe faster and easier.
- Make the roux by melting butter and whisking in flour until it resembles wet sand.
- Temper the milk to help it blend smoothly into the sauce without clumping.
- Gradually whisk in chicken broth, tempered milk, bouillon, and seasonings, then cook until the sauce thickens.
- Let the sauce thicken fully – The filling should be very thick before it goes into the crust so your pie isn’t runny after baking.
- You will know your filling is ready when it is thick enough to coat the spoon and slowly drips and is not watery.
- Stir in the chicken and vegetables.
- Line a pie dish with crust, fill with the mixture until it reaches about ¾ full or just below the rim, leaving a little space so the filling doesn’t bubble over while baking and the top crust can seal properly.
- Then top with a second crust and seal the edges.
- Cut vents, brush with egg wash for a golden crust, and sprinkle with seasonings.
- Bake at 400°F for 35–40 minutes until golden brown, then let the pie cool before slicing for clean, neat pieces.
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Common pot pie mistakes include a filling that’s too thin, overfilling the crust, skipping steam vents, and cutting the pie too soon before it sets. A thick filling and proper cooling time help prevent a runny pie.
Chicken pot pie gets its flavor from a creamy sauce made with butter, broth, milk, and seasonings, plus tender chicken and vegetables. The flaky crust adds buttery richness and classic comfort food flavor.
Chicken pot pie uses a thick, creamy gravy made from a butter and flour roux mixed with chicken broth, milk, and seasonings. This sauce coats the chicken and vegetables for a rich, comforting filling.
Yes, chicken should be fully cooked before adding it to a pot pie. The pie doesn’t bake long enough to safely cook raw chicken, so precooked chicken ensures the filling is tender and safe to eat.
To make chicken pot pie more flavorful, use chicken bouillon, season the sauce well, add herbs like thyme or rosemary, and use rotisserie chicken for extra depth. A thick, well-seasoned sauce makes a big difference.
What to Serve with Chicken Pot Pie
Since this pie is hearty and creamy, lighter side dish recipes pair best:
- A simple green salad
- Steamed or oven roasted vegetables
- Fresh fruit
- Homemade biscuits or garlic bread
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If you’re looking for more cozy, family-friendly meals, be sure to check out these delicious ideas too!
- Easy chicken recipes are perfect for keeping dinner simple while still serving something satisfying that the whole family will enjoy.
- Looking for hearty recipes? These are great for cozy nights when you want a filling, comforting meal that feels homemade and keeps everyone full.
- These mini pot pies are a fun, individual-sized twist on the classic that’s perfect for meal prep, parties, or easy weeknight servings.
Chicken Pot Pie Recipe
Ingredients
- 4 tbsp butter
- ½ cup flour
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup milk whole milk or heavy cream
- 1 cube chicken bouillon
- ⅓ tsp salt
- ⅓ tsp pepper
- ⅓ tsp garlic powder
- 3 cups cooked chicken shredded or diced
- 2 cans mixed vegetables
- 4 refrigerated pie crusts
- 1 egg
- pinch thyme & rosemary
Instructions
- Melt butter in a saucepan over medium heat.
- After about 3 minutes it should start to foam. Gradually sprinkle in the flour and whisk continuously for 3-5 minutes until the consistency is of wet sand.
- Remove from the heat.
- Microwave the milk for about 30 seconds to temper it.
- Add 1/3 cup chicken broth and whisk in.
- Add another 1/3 cup, whisk.
- Add the remaining broth, bouillon, milk and seasonings. Whisk continuously.
- Return to the heat and bring to a near boil. Continue to whisk until it becomes very thick.
- Remove from the heat. Soup will continue to thicken as it stands.
- Add in chicken and vegetables.
- Spray a pie dish with non stick spray and line with one pie crust.
- Fill the pie crust about 3/4 full with filling.
- Top with the second crust and crimp the edges to seal.
- Cut small vents in the top crust.
- Brush with an egg wash.
- Top with a sprinkle of salt, pepper, rosemary and thyme.
- Bake at 400°F for 35–40 minutes, until the crust is golden.
- Allow the pie to cool fully before slicing for clean cuts.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for the best texture.
- Avoid microwaving if possible to keep the crust crisp.
- Bake one now and freeze one unbaked.
- Wrap tightly in plastic wrap and foil.