A warm, flaky Chicken Pot Pie is the kind of comfort food that always feels like home. This version keeps the method simple but still delivers deep flavor, a rich creamy filling, and a golden, buttery crust. With everyday ingredients and a straightforward stovetop-to-oven method, it’s a dependable dinner option you can make on any weeknight—especially when you want something cozy without spending hours in the kitchen.
The recipe follows a classic approach: tender chicken, sautéed vegetables, and a silky homemade sauce made from a roux. Everything bakes into a perfectly bubbling pie that slices cleanly and reheats beautifully. Whether you use leftover chicken, rotisserie chicken, or freshly cooked breasts, the result is a satisfying, homemade chicken pot pie that tastes like it took all day.
Chicken pot pie has been a staple in American kitchens for generations. It grew out of traditional European meat pies but evolved in the U.S. into the creamy, vegetable-filled version we love today. This recipe keeps that tradition alive with a smooth, flavorful filling, fresh herbs, and a crust that turns golden and crisp in the oven.
Why This Chicken Pot Pie Works
This recipe consistently turns out well because:
• A homemade roux ensures a thick, velvety sauce
• Fresh vegetables add texture and balanced flavor
• Pre-cooked chicken reduces prep time
• A classic pie crust bakes flaky and golden
• Seasoning is simple but effective
• The filling thickens properly, so every slice holds together
You get a pot pie that tastes homemade, cuts beautifully, and keeps its structure without becoming watery or overly heavy.
Ingredients You’ll Need
(Full measurements in Recipe Card)
Chicken Filling
• Chicken (cooked, diced)
• Onion
• Carrots
• Celery
• Frozen peas
• Butter
• Flour
• Chicken broth
• Heavy cream
• Thyme
• Salt & pepper
Crust
• Two pie crusts (homemade or store-bought)
Equipment
• 9-inch pie dish
• Large skillet
• Saucepan
• Whisk
How to Make Chicken Pot Pie (Step-by-Step)
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your oven, cookware, and ingredients.
1. Prepare the Pie Dish and Oven
Preheat the oven to 375°F (190°C).
Fit the bottom pie crust into a 9-inch pie dish. Keep the second crust chilled until ready to use.
2. Cook the Vegetables Safely
In a large skillet, melt the butter over medium heat.
Add onions, carrots, and celery. Cook for 5–7 minutes, stirring occasionally until softened but not browned.
Avoid overheating the vegetables, as they will continue to cook in the oven.
3. Add Chicken and Peas
Stir in the diced cooked chicken, frozen peas, and thyme.
Remove the pan from heat to prevent overcooking the vegetables.
Food Safety Note:
Only add fully cooked chicken. If using leftovers, ensure they were stored safely (refrigerated within 2 hours and used within 3–4 days).
4. Make the Roux Safely
In a separate saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes until it forms a smooth paste.
This step helps thicken the filling and prevents a watery pie.
5. Create the Cream Sauce
Slowly pour in the chicken broth while whisking continuously to avoid lumps.
Simmer until it thickens.
Remove from heat and stir in the heavy cream.
Season with salt and pepper to taste.
Safety Reminder:
Do not leave dairy sauces unattended on high heat, as they may scorch.
6. Combine Sauce with Filling
Pour the cream sauce into the chicken and vegetable mixture.
Stir gently until everything is evenly coated.
If the filling seems too thick, add a small splash of broth.
7. Assemble the Pot Pie
Transfer the filling into the prepared pie crust.
Place the top crust over the filling, trim excess dough, crimp edges firmly, and cut a few small vents to allow steam to escape during baking.
8. Bake the Chicken Pot Pie
Bake for 30–40 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
Safety Check:
Bubbling indicates that the internal temperature has reached a safe minimum. For accuracy, you may insert a thermometer—filling should reach 165°F (74°C).
9. Rest Before Slicing
Let the pot pie rest for 10–15 minutes before cutting.
This allows the filling to set so slices hold their shape and prevents burns from hot steam.
- Always use cooked chicken that has reached 165°F (74°C).
- Keep raw poultry and cooked ingredients separate.
- Discard any utensils or surfaces that touched raw chicken unless cleaned thoroughly.
- Cooking time varies depending on oven, pan material, crust thickness, and filling temperature.
- Allow resting time to prevent spilling or burns from hot filling.
Serving Suggestions
• Green salad
• Steamed beans
• Roasted asparagus
• Homemade dinner rolls
Storage, Freezing & Make-Ahead Tips
Fridge: 3–4 days
Freeze (unbaked): Up to 3 months
Reheat:
• Oven 350°F — keeps crust crispy
• Microwave — quicker but softer crust
Make ahead:
• Filling lasts 48 hours in the fridge
• Freeze whole unbaked pie for easy meals
Variations You’ll Love
• Turkey pot pie
• Add mushrooms, corn, or spinach
• Use milk to lighten the sauce
• Add rosemary or sage
• Puff pastry top crust option
Common Mistakes to Avoid
• Watery filling: Roux not cooked long enough
• Soggy bottom: Blind bake the crust for 10 minutes
• Overcooked veggies: Sauté just until tender
• Runny slices: Always rest before cutting
FAQ
Why is my pot pie watery?
A watery filling usually means the roux wasn’t cooked long enough or the broth was added too quickly. Be sure to whisk slowly and simmer until thick. Frozen vegetables added too early can also release excess moisture.
Can I use rotisserie chicken?
Yes. Rotisserie chicken adds great flavor and speeds up prep time.
Can I make this without dairy?
You can replace butter with olive oil and use coconut milk, cashew cream, or a dairy-free heavy cream alternative. The texture will still be smooth.
What vegetables work best?
Carrots, peas, celery, and onions are traditional, but mushrooms, spinach, corn, and green beans also work well. Add delicate vegetables toward the end to avoid overcooking.
How do I keep the bottom crust from getting soggy?
Blind bake the bottom crust for 8–10 minutes or brush it lightly with egg white before filling. Using a metal pie dish also helps the bottom crisp faster.
Can I make this as a single-crust pot pie?
Yes. A puff pastry or biscuit topping works perfectly and cuts down the prep.
Can I freeze it?
Freeze the unbaked pie wrapped tightly for up to 3 months. Bake straight from frozen.
Why does my crust burn before the filling is done?
Cover the edges with foil during the last 15–20 minutes of baking.
What kind of potatoes work best if I want to add them?
Yukon Gold or Russet potatoes are ideal. Parboil them for 5–7 minutes first so they finish cooking inside the pie without turning watery.
Conclusion
This Easy Chicken Pot Pie brings together everything people love about a classic comfort meal—creamy filling, tender chicken, fresh vegetables, and a perfectly flaky crust. With simple ingredients and a dependable method, it’s ideal for weeknight dinners yet impressive enough for weekends. The homemade sauce adds richness without being heavy, and the pie slices cleanly after baking, making leftovers just as enjoyable. Whether you’re feeding family or preparing a cozy meal for yourself, this recipe always delivers warmth, flavor, and a sense of home. Once you make it, it’s sure to become a regular in your kitchen.
Recipe Card
Easy Chicken Pot Pie
Author: Isaac Blogger
Course: Dinner
Cuisine: American
Method: Stovetop + Baking
Prep Time: 30 minutes
Cook Time: 30–40 minutes
Total Time: 1 hr – 1 hr 10 mins
Servings: 6
Calories: ~460 per serving (estimate)
Ingredients
For the Filling
- 2 tbsp butter
- 1 cup diced onion
- 2 cups diced carrots
- 1 cup diced celery
- 2 lbs cooked chicken, diced (must reach 165°F/74°C before using)
- 1 cup frozen peas
- 1 tsp dried thyme
- Salt & pepper, to taste
Cream Sauce (Roux)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
Crust
- 2 pie crusts (store-bought or homemade)
Instructions
Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your oven, cookware, and ingredients.
1. Prepare the Crust
Fit the bottom pie crust into a 9-inch pie dish. Preheat oven to 375°F (190°C).
2. Cook the Vegetables
Melt 2 tbsp butter in a large skillet over medium heat.
Add onion, carrots, and celery. Cook 5–7 minutes, until softened.
3. Add Chicken and Peas
Add cooked diced chicken, peas, thyme, salt, and pepper.
Remove from heat.
(Ensure chicken used has already reached 165°F/74°C for safety.)
4. Make the Roux
In a saucepan, melt 3 tbsp butter over medium heat.
Whisk in flour and cook 1–2 minutes until smooth.
5. Make the Sauce
Slowly whisk in chicken broth. Simmer until thickened.
Remove from heat and stir in heavy cream.
Season to taste.
6. Combine Filling
Pour the cream sauce into the chicken mixture and stir gently.
If too thick, add a splash of broth.
7. Assemble the Pot Pie
Add filling to the pie crust.
Cover with the top crust, trim edges, crimp, and cut small vents.
8. Bake
Bake 30–40 minutes until crust is golden and filling bubbles at edges.
Bubbling indicates the interior has reached a safe temperature.
9. Rest Before Slicing
Let the pot pie rest 10–15 minutes before serving to allow the filling to set.
Notes
- Blind bake the bottom crust for 8–10 minutes if you prefer a crisper base.
- Frozen vegetables can be used but add them late to avoid extra moisture.
- Use leftover turkey or rotisserie chicken for faster prep.
- Cover edges with foil if browning too quickly.
Nutrition (Approximate)
Calories: 460
Protein: 30g
Fat: 26g
Carbohydrates: 28g
Sodium: 720mg
Values are estimates and may vary based on ingredients used.
Nutrition is automatically estimated and can vary based on brands, measurements, and preparation methods.
