Chicken Pot Pie

Warm, savory, and reliably comforting, this classic chicken pot pie is the kind of dish that makes a weeknight feel like a cozy family dinner. Flaky crust, a creamy vegetable sauce, and tender chicken come together in under an hour for a meal that’s great with leftovers or for serving a crowd. If you like hearty homestyle cooking, you might also enjoy a different twist on chicken dinners like this Crockpot Cheddar Chicken Pot Pie Tortellini for another simple comfort option.

Why you’ll love this dish

This pot pie marries convenience with comfort. It uses cooked chicken (great for using rotisserie or leftovers), pantry staples like flour and broth for a rich gravy, and classic vegetables—carrots, peas, celery, and onion—so it’s budget-friendly and kid-approved. It’s also flexible: scale it up for a holiday table or halve it for two.

“A golden crust and a creamy, herby filling—simple ingredients that feel like home.” — a happy weeknight cook

Perfect occasions: weeknight dinners, potlucks, and anytime you want a one-pan meal that reheats beautifully.

The cooking process explained

You’ll start on the stovetop to soften the vegetables and form a roux (butter + flour). Gradually whisking in warm chicken broth and milk prevents lumps and yields a silky gravy. Fold in chopped cooked chicken and peas, spoon the mixture into an unbaked pie shell, top with the second crust, vent the top, and bake until the pastry is golden. The whole process is straightforward and gives predictable, comforting results.

What you’ll need

• 2 cups cooked chicken, chopped (rotisserie works great)
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 cup celery, diced
• 1/2 cup onion, chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth (warm)
• 2/3 cup milk (whole or 2% for creaminess)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tbsp chopped fresh thyme)
• 1 (9-inch) unbaked pie crust (bottom and top)

Ingredient notes and swaps:

• Swap turkey for chicken if you have holiday leftovers.
• Use a pre-made refrigerated pie crust to save time.
• For a gluten-free version, use a GF flour blend that’s a 1:1 substitute and a GF pie crust.
• If you want richer filling, replace 1/4 cup milk with heavy cream.

Step-by-step instructions

1. Preheat the oven to 425°F (220°C).
2. Melt 1/3 cup butter in a large saucepan over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are tender (about 6–8 minutes).
3. Stir in 1/3 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for about 1 minute to remove the raw flour taste.
4. Gradually whisk in the 1 3/4 cups chicken broth and 2/3 cup milk. Keep whisking while the mixture comes to a simmer; it will thicken into a smooth gravy in 3–5 minutes.
5. Add the chopped cooked chicken, 1 cup peas, and 1 teaspoon thyme. Stir to combine and heat through. Taste and adjust seasoning. Remove from heat.
6. Pour the filling into the unbaked 9-inch pie crust in a pie dish. Place the top crust over the filling and seal the edges (crimp or press with a fork). Cut several slits in the top crust to vent steam.
7. Bake in the preheated oven for 30–35 minutes, until the crust is golden brown and the filling bubbles up through the vents. If the edges brown too quickly, tent them with foil for the last 10 minutes.
8. Let the pie sit for 5–10 minutes before slicing—this helps the filling set so slices hold together.

Best ways to enjoy it

Serve slices on a warmed plate with a crisp green salad to cut the richness—arugula with a lemon vinaigrette or a simple mixed greens salad works well. For a heartier meal, pair with roasted green beans, mashed potatoes, or even a bowl of tomato soup. Individual ramekin pot pies are fun for portion control and make elegant single-serve presentations.

Storage and reheating tips

• Refrigerate: Cover leftover pie and store in the fridge for 3–4 days.
• Freeze: Wrap whole cooled pie tightly in plastic and foil, or freeze individual slices. Keep up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat from refrigerated: Place slices on a baking sheet and reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through; this keeps the crust crisp. Microwave reheating works for speed (about 1–2 minutes), but the crust will soften.
• Reheat from frozen: Thaw overnight, then bake at 350°F (175°C) until hot, about 25–35 minutes. If reheating a fully frozen whole pie, cover edges and bake 45–60 minutes, checking temperature in the center reaches 165°F (74°C).

Pro chef tips

• Cook the vegetables until just tender; undercooked veggies will keep cooking in the oven.
• Use warm broth when adding to the roux to help the gravy come together without lumps.
• To prevent a soggy bottom, you can briefly blind-bake the bottom crust for 6–8 minutes, or bake the filled pie on a preheated baking sheet to help the bottom brown.
• Brush the top crust with a beaten egg or milk for a shiny, golden finish.
• If the filling seems thin, simmer it a few minutes longer before filling the pie; you can also stir a slurry of 1 tbsp flour or cornstarch and 2 tbsp cold water into the simmering filling to thicken.

If you enjoy easy chicken dinners that simplify weeknights, consider trying other slow-cooker recipes like Crockpot General Tso’s Chicken for a different flavor profile.

Recipe variations and flavor swaps

• Biscuit-topped pot pie: Omit the top crust and drop biscuit dough over the filling; bake until biscuits are golden.
• Herb-forward: Add 1 tsp chopped rosemary or 1 tbsp chopped parsley for freshness.
• Cheesy version: Stir in 1/2 cup shredded cheddar before filling for a richer taste.
• Vegetarian: Replace chicken with cubed potatoes and mushrooms; use vegetable broth.
• Mini pot pies: Use store-bought pie shells or puff pastry in a muffin tin for individual servings.

Common questions

Q: Can I use frozen vegetables?
A: Yes. Add frozen peas without thawing; other frozen veggies are fine too—just increase the sauté time if they release extra moisture.

Q: How long does it take to make from start to finish?
A: Active time is about 25–30 minutes (sauteing and making the gravy). With baking, plan on 55–65 minutes total.

Q: Can I make the filling ahead?
A: Absolutely. Make filling up to 2 days ahead, cool, and refrigerate. When ready, pour into the crust and bake. This is great for busy schedules.

Q: My filling is too thin—how do I fix it?
A: Simmer it longer on the stove to reduce liquid. Or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering filling; cook until thickened.

Q: Is it safe to freeze a baked pot pie?
A: Yes. Cool completely, wrap well, and freeze up to 2 months. Thaw in the refrigerator before reheating to ensure even warming.

Q: Can I use raw chicken instead of cooked?
A: You can, but raw chicken will add liquid and require different cooking: sauté the pieces until just cooked through before making the gravy, or use pre-cooking methods (poach or roast) to avoid undercooked meat in the finished pie.

Classic Chicken Pot Pie

A warm, savory dish that combines flaky crust, a creamy vegetable sauce, and tender chicken for a comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 8 servings

Calories 400 kcal

Ingredients

  

For the filling

• 2 cups cooked chicken, chopped Rotisserie works great.
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 cup celery, diced
• 1/2 cup onion, chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour Use a gluten-free blend for gluten-free version.
• 1 3/4 cups chicken broth (warm) Warm broth improves gravy consistency.
• 2/3 cup milk (whole or 2%) Replace 1/4 cup with heavy cream for richer filling.
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme Or 1 tbsp chopped fresh thyme.
• 1 9-inch unbaked pie crust (bottom and top) Use a pre-made crust for convenience.

Instructions

 

Preparation

• Preheat the oven to 425°F (220°C).
• Melt 1/3 cup butter in a large saucepan over medium heat.
• Add the chopped onion, diced carrots, and diced celery. Cook for about 6–8 minutes until tender.
• Stir in 1/3 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute.
• Gradually whisk in 1 3/4 cups chicken broth and 2/3 cup milk until simmering and thickened (3–5 minutes).
• Add the chopped cooked chicken, 1 cup peas, and 1 teaspoon thyme. Stir to combine and heat through.
• Pour the filling into the unbaked pie crust in a pie dish. Seal the edges and vent the top with slits.

Baking

• Bake in the preheated oven for 30–35 minutes until golden brown and filling bubbles up.
• Let the pie sit for 5–10 minutes before slicing to help filling set.

Notes

For best results, serve with a crisp green salad. Refrigerate leftovers for 3–4 days, or freeze for up to 2 months. Reheat appropriately to maintain crust texture.

Keyword Chicken Pot Pie, Comfort Food, Easy Dinner, Family Recipe, One-Pan Meal