This homemade chicken pot pie features a flaky buttery crust and hearty chicken filling! The chicken and veggies are soft, tender, and flavorful. This classic dish is great for family dinners, holidays, meal prep, and leftovers. Both kids and adults love this cozy and delicious meal!
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Why You’ll Love This Recipe
- This chicken pot pie is cozy, comforting, and warm.
- Making this recipe from scratch gives it a delicious homemade flavor!
- This is a great way to use up leftover chicken.
- Easily sneak in veggies for the kids!
- The pie crust becomes flaky and buttery! It tastes like puff pastry dough.
- If desired, use store-bought pie crust to save time. We prefer using whole wheat pie crust.
- This dish is great as leftovers. When needed, make it ahead of time.
- Great for holidays, family dinners, and entertaining friends.
- Check out this Biscuit Topping Chicken Pot Pie for a quicker and easier version!
Ingredients & Substitutes
Scroll down to the recipe card for the full chicken pot pie recipe.
Cook the veggies in butter. It adds that cozy buttery flavor!
Diced onion, carrots, and celery add a hearty flavor and substance to the filling. Dice the veggies finely.
Minced garlic adds a great garlicky flavor. If needed, replace with garlic powder.
Frozen peas add flavor as well. No need to thaw the peas.
Use leftover chicken, pulled chicken, or grilled chicken. Shred it before adding it to this recipe.
Whole wheat flour helps thicken the filling.
Chicken broth is the base of the thick and creamy sauce.
Milk adds such a creamy texture. Feel free to use dairy-free if needed.
Add in salt and pepper to taste.
Fresh parsley adds a bright color and freshness.
Either make homemade whole wheat pie crust or buy store-bought. For the homemade version, use whole wheat flour, salt, unsalted cold butter, water and ice, and egg.
What is Chicken Pot Pie?
Chicken pot pie is a savory, comfort food dish that typically consists of a flaky pastry crust filled with a creamy mixture of chicken and vegetables. The filling typically includes cooked chicken pieces (often leftover or roasted chicken), carrots, peas, celery, onions, and sometimes potatoes. These ingredients are cooked together in a creamy sauce made from chicken broth and thickened with flour or cornstarch.
The pastry crust on top of the pot pie can be made from pie dough, puff pastry, or biscuit dough, depending on personal preference. The crust is usually baked until it becomes golden brown and flaky, while the filling inside is hot and bubbling.
Chicken pot pie is a popular comfort food, particularly in the United States and Canada. It is known for its rich and hearty flavor, making it a favorite choice for a warm and satisfying meal, especially during colder months. Variations of pot pie can include other types of meat, such as turkey or beef, and may also include different vegetables and seasonings to suit individual tastes.
Our version uses healthier real food ingredients.
Taste & Texture
This healthy chicken pot pie is hearty, savory, and buttery. The chicken is flavorful and the veggies add freshness.
The crust is flaky and buttery. In addition, the filling is thick and creamy. Overall, this chicken pot pie is pure comfort food!
How to Make
First, preheat the oven to 400 degrees Fahrenheit.
In a large sauté pan over medium heat, add 4 tablespoons of the butter. Once melted, add the onion, carrots, and celery and sauté until it begins to soften, about 4 to 5 minutes.
Add the garlic, frozen peas, and chicken and cook for about 2 more minutes.
Sprinkle in the flour and stir just until the flour is almost completely absorbed. Add a little more butter if your pan gets too dry.
Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens to the consistency of a thin gravy.
Meanwhile, to make the crust pulse together the flour and salt in the bowl of a food processor fitted with the dough blade. Cut the cold (straight from the fridge) butter into tablespoon-sized chunks. Drop them on top of the flour and turn the machine on until the mixture resembles coarse crumbs. While the machine is still going pour in the ice cold water (cubes removed) until the dough comes together. Roll it out onto a floured surface into a big circle just slightly larger than your round baking dish.
Once the chicken mixture has thickened, remove it from the heat and stir in the salt, pepper, and parsley. Pour into a round baking dish and position the dough on top while pinching all along the sides.
Brush with the egg and pierce some holes in the top with a fork.
Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes.
Finally, serve warm and enjoy!
Expert Tips for Success
Here are the tips for making the best chicken pot pie from scratch!
Use high-quality ingredients.
Use high-quality chicken, preferably boneless, skinless chicken breasts or thighs. Feel free to use leftover chicken.
While store-bought pastry crust can save time, homemade crusts can take the flavor and texture of your pot pie to the next level. If you have the time and inclination, make your own flaky pie crust from scratch.
Sauté the vegetables until they’re slightly softened but still have a bit of crunch. This ensures they do not become mushy during baking.
Aim for a balanced ratio of chicken, vegetables, and sauce. You do not want the filling to be overly runny or too thick. Adjust the amount of sauce based on your preference.
Allow the filling to cool slightly before assembling the pie. This prevents the pastry crust from becoming soggy too quickly.
Make small slits or a decorative pattern in the top crust to allow steam to escape during baking. This prevents the filling from becoming too watery.
Let the pot pie rest for about 10 to 15 minutes after removing it from the oven. This allows the filling to set, making it easier to serve.
Flavor Variations & Add-Ins
Chicken pot pie is a versatile dish, and you can experiment with various flavor variations to suit your preferences. Here are some flavor variations you can try:
- Herb-Infused: Enhance the flavor of your chicken pot pie by using a blend of fresh or dried herbs. Classic options like thyme, rosemary, and parsley work well, but you can also try tarragon, sage, or chives for a unique twist.
- Spicy Chicken Pot Pie: Add a bit of heat to your pot pie by incorporating ingredients like red pepper flakes, diced jalapeños, or cayenne pepper into the filling. You can also use a spicy sauce like Sriracha or hot sauce for an extra kick.
- Curry Chicken Pot Pie: Infuse your pot pie with curry flavors by adding curry powder, ground cumin, and coriander to the filling. Coconut milk can replace some or all of the milk.
- Mushroom and White Wine: Instead of a traditional creamy sauce, create a mushroom and white wine sauce for your chicken pot pie. Sauté mushrooms in butter and garlic, then deglaze the pan with white wine before adding it to the filling.
- Cajun or Creole: Give your pot pie a Cajun or Creole twist by using spices like paprika, cayenne, and Cajun seasoning. Add ingredients like bell peppers, celery, and Andouille sausage for an extra Southern kick.
How to Serve & Store
Serve this easy chicken pot pie once it has fully cooked.
This pot pie is a complete meal and can be served alone. If desired, serve with a side salad.
Store any leftovers in the fridge for up to 4 days.
To reheat, place leftovers in an oven-safe dish. Bake until warm.
Frequently Asked Questions (FAQs)
The sauce is made of chicken broth, milk, a little flour, and butter.
Chicken pot pie and meat pie are both savory pies, but the primary difference lies in the choice of meat. Chicken pot pie features chicken as the main protein, typically mixed with vegetables in a creamy sauce, while meat pie encompasses a broader category of pies that can contain various meats like beef, pork, lamb, or a combination of these, often in a more hearty, gravy-based filling.
The filling lasts for about 3 to 4 days in the fridge.
Pie Plate: This 9-inch pie plate is perfect for this pot pie!
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