This Chicken Pot Pie is one of my husband’s all-time favorite recipes! Iโve perfected a foolproof method that avoids the pitfalls of other bland or runny recipes and ensures a golden, flaky crust (never soggy!) and a rich, creamy, herb-infused filling that will leave everyone clamoring for more. Best of all, this recipe includes prep-ahead instructions to pop the pie in the oven and bake!
This Recipe For Chicken Pot Pie is a Dinner Winner
Ingredients For Homemade Chicken Pot Pie
This recipe for Chicken Pot Pie is made with classic ingredients but tastes 5-star delicious. Letโs take a closer look at what youโll need (measurements in the printable recipe card at the bottom of the post):
How to Make The Best Chicken Pot Pie Recipe
This recipe for Chicken Pot Pie has a few steps, but each is easy, and the filling comes together quickly. Let’s take a closer look at how to make it (full recipe in the printable recipe card at the bottom of the post):
Tips For Making Chicken Pot Pie From Scratch
Follow these tips for the best Chicken Pot Pie recipe!
The Best Chicken Pot Pie Recipe Variations
What to Serve With Classic Chicken Pot Pie
This homemade Chicken Pot Pie is a meal-in-one and doesnโt need a thing! Still, it pairs well with a fresh salad such as wedge salad, apple salad, or fall salad and fresh fruit such as winter fruit salad.
Making this Chicken Pot Pie in advance
-100% make ahead. Bake the pie, chill and refrigerate. Reheat per below.
-Filling: The filling can be made and stored in an airtight container in the refrigerator 48 hours ahead. Warm in a skillet, adding a splash of milk, as needed, to thin to desired consistency. Assemble and bake as instructed.
-Make pie dough: The dough can be stored in the refrigerator for 5 days or frozen for up to three months. Thaw in the fridge overnight before using.
How to Store Homemade Chicken Pot Pie
Let the pot pie cool to room temperature, cover, and refrigerate for up to 5 days.
Freezing this Chicken Pot Pie Recipe
Bake the pie according to the recipe directions. Cool completely, wrap tightly in plastic wrap followed by foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Bake, covered with foil, at 300 degrees F for 20-30 minutes or until warmed.
Reheating this Recipe for Chicken Pot Pie
-Microwave: Transfer individual portions to a microwave safe plate and microwave for 90 seconds then at 15 second intervals as needed.
-Air Fryer: Reheat at 365ยฐF for 5 minutes or until warmed
-Oven: Loosely cover with foil and bake, covered with foil, at 300 degrees F for 20-30 minutes or until warmed through.
Chicken Pot Pie FAQs
Chicken pot pie is a savory pie filled with a mixture of tender chicken, vegetables, and a creamy sauce, all enclosed in a flaky, buttery crust. It’s a classic comfort food that’s hearty, delicious, and perfect for family meals. Originating from ancient times, the concept of a savory pie filled with meat and vegetables was embraced and evolved throughout European history, particularly in medieval England. The dish gained widespread appeal in America during the 19th and 20th centuries, becoming a staple in home cooking and comfort food cuisine. Its popularity surged as it adapted to American tastes, with the introduction of creamy sauces and a flaky crust, making it a beloved dish for family meals and special occasions. Its convenience, satisfying nature, and the ability to use readily available ingredients further solidified its place in American culinary tradition.
The original pot pie dates back to ancient times, with roots in both Roman and Greek cuisines. Early versions of pot pie consisted of meat and vegetables cooked inside a simple pastry crust, often as a way to use leftover meats. The pie was baked in a pot, giving it its name. In medieval Europe, these savory pies became popular, with variations that included different meats, such as game or poultry, and were often served at banquets. While todayโs pot pies are known for their creamy fillings and flaky crusts, the original versions were more rustic, focusing on hearty ingredients baked inside a basic pastry.
A chicken pot pie can turn out watery for several reasons, most often due to the filling not thickening properly. If the roux (the mixture of butter and flour) isnโt cooked long enough before adding the liquid, the sauce wonโt develop enough structure. Using too much liquid or not simmering the filling long enough can also prevent the sauce from reducing and thickening. Additionally, adding too many watery vegetables or not draining them well can increase moisture in the filling. To avoid a watery pot pie, ensure the sauce has thickened before baking and use proper proportions of liquid to ensure a creamy, cohesive consistency.
To thicken chicken pot pie, the most common method is using a roux, which is made by cooking equal parts butter and flour together. Once the roux is cooked, it is combined with chicken broth and sometimes milk or cream to create a rich, thick sauce that binds the chicken and vegetables. The flour in the roux acts as a thickening agent, giving the sauce a smooth, creamy consistency. Some recipes (like this one) also incorporate cornstarch mixed with water (a slurry) so you can use less flour in the recipe so it doesn’t become gummy. The key is to ensure the filling is thick enough to hold its shape while baking, without being too runny or overly dense.
The main difference between chicken pie and chicken pot pie lies in the filling and the presence of a sauce. Chicken pie typically consists of a mixture of chicken and vegetables enclosed in a pastry crust, but it often has a drier filling without a creamy sauce. In contrast, chicken pot pie features a rich, creamy sauce made from chicken broth and thickened with a roux, which coats the chicken and vegetables, giving it a stew-like consistency. Additionally, chicken pot pie may have only a top crust, while chicken pie usually has both a top and bottom crust.
The sauce in chicken pot pie is typically made from a combination of butter, flour, and chicken broth to create a creamy, flavorful base. The butter and flour are cooked together to form a roux, which thickens the sauce as it simmers. Chicken broth is then added to the roux, followed by milk or heavy cream for extra richness. Seasonings like salt, pepper, thyme, and garlic are often included to enhance the flavor, resulting in a smooth, savory sauce that perfectly complements the chicken and vegetables in the filling.
Chicken pot pie filling is typically made of tender, cooked chicken combined with a medley of vegetables such as carrots, peas, and celery, all enveloped in a rich, creamy sauce. The sauce is often made from a roux (a mixture of butter and flour) and chicken broth, which creates a smooth, flavorful base. Some recipes may also include potatoes or onions for added texture and taste. Seasonings like thyme, salt, pepper, and garlic are commonly used to enhance the flavor, making the filling hearty, savory, and comforting.
To make chicken pot pie from scratch, sautรฉ the onions, garlic, and vegetables until tender; add flour, chicken broth, and milk, and simmer until thickened to create a rich, creamy sauce, then pour the filling into a pie crust. Top with a layer of pie dough, bake until golden brown, and enjoy a homemade meal thatโs both comforting and satisfying.
Yes, you can use store-bought pie crust for chicken pot pie to save time. While homemade crust gives the best flavor and texture, a pre-made crust still delivers a delicious result with less prep.
To avoid a soggy chicken pot pie, make sure the filling isnโt too watery and bake the pie until the crust is golden and crisp. You can also partially bake the bottom crust (if using) before adding the filling to keep it flaky.
Yes, you can make chicken pot pie ahead of time. Prepare the filling and crust separately, then assemble and refrigerate until ready to bake, or bake it fully and reheat when needed.
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Classic Chicken Pot Pie
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Ingredients
Pie Crust
- 1 recipe pie crust (or store-bought pie crust)
- Egg wash: 1 large egg beaten with 1 TB milk or heavy cream
POT PIE
- 1/2 cup milk
- 1 1/2 teaspoons cornstarch
- 2 ยฝ cups shredded chicken (like rotisserie)
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 ยฝ cups Yukon gold potatoes, peeled, chopped 1/2-inch cubes
- 1 medium yellow onion, chopped
- 2 medium carrots, thinly sliced (about 1 cup)
- 3/4 cup sliced celery
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/2 tsps EACH dried parsley, chicken bouillon (see Notes)
- 1/2 tsp EACH dried oregano, dried thyme, salt
- 1/4 teaspoon rubbed sage, dried rosemary, pepper
- 1 cup frozen peas (don't thaw)
Instructions
MAKE THE PIE DOUGH
- The pie dough must chill for at least 2 hours, but it's best chilled overnight (up to 5 days), so plan accordingly. Make the pie dough recipe (click here) through step 6 (making dough into a disc and chilling). The pie filling may also be made ahead of time and reheated if desired.
MAKE THE FILLING
- Prep:ย Preheat the oven to 375ยฐF. Whisk the milk and cornstarch together and set aside.
- Microwave the Potatoes:ย Add chopped potatoes and ¼ cup water to aย microwave-safe bowl with a lid. Cover and microwave for 5-6 minutes, until fork tender; drain and set aside.
- Cook the Veggies:ย Melt the butter with olive oil in aย large braiser (pictured), large saucepan, or Dutch oven over medium-high heat. Add theย onions,ย carrots, celery, and sautรฉ until the onions are softened, about 6-8 minutes. Add theย garlicย and sautรฉ for 30 seconds. Sprinkle in the flour and cook for 2 minutes (it will be thick).
- Add the Broth:ย Reduce the heat to low and stir in the chicken broth, milk/cornstarch (whisk again to recombine), chicken bouillon, and spices.
- Thicken the Sauce: Bring to a simmer, whisking constantly, and continue to simmer until thickened to the desired consistency. There will be a lot of liquid/be very thin but will reduce for phenomenal flavor. The sauce will thicken slightly in the next step when the potatoes are added, but in general, the consistency now will be the same as when it comes out of the oven, so adjust as desired. For a thinner consistency, stir in additional chicken broth or milk; for a thicker consistency, simmer longer.
- Combine: Remove from heat and stir in the chicken, strained potatoes, and frozen peas. Season with salt and pepper to taste and adjust the consistency as needed. Transfer to a 9-inch, 1 ยฝ -2" deep pie pan.
TOP WITH PIE CRUST
- Roll Out the Chilled Pastry:ย Using a rolling pin,ย roll the chilled dough into an 11โor 12-inch circle on lightly floured parchment paper. Carefully transfer the dough over the filling (place the dough on top of the pie, then peel the parchment paper back).
- Form edges: Fold the overhanging dough back over itself to form a thick crust (see photos in post). Flute the edges (pictured) or crimp with a fork. Cut 6-8 slits in the top to allow steam to escape. Lightly brush the egg wash all over the top crust. I donโt brush it on the fluted edges because this makes them brown more quickly than the center.
BAKE
- Bake: Bake the pot pie for 40-55 minutes at 375 degrees F, or until the top of the crust is golden brown. Watch closely, and cover the edges with foil or aย pie crust shield,ย if needed, to prevent them from burning. If the crust is poofing up in an area, add another slit.
- Cool: Let the pie cool for 5-10 minutes before serving. Enjoy!
Notes
- Chicken bouillon: This imparts a complex, savory goodness to the creamy gravy (itโs like salt with flavor). You may use bouillon powder, bouillon cubes or bouillon base (like Better Than Bouillon or Zoup!).ย Add it to the filling without first dissolving it in liquid.
Make Ahead
- 100% make ahead. Bake the pie, chill and refrigerate. Reheat per below.
- Filling:ย The filling can be made and stored in an airtight container in the refrigerator 48 hours ahead. Warm in a skillet, adding a splash of milk, as needed, to thin to desired consistency.ย Assemble and bake as instructed.
- Make pie dough:ย The dough can be stored in the refrigerator for 5 days or frozen for up to three months. Thaw in the fridge overnight before using.
How to REheat
- To Store: Let the pot pie cool to room temperature, cover, and refrigerate for up to 5 days.
- Microwave: Transfer individual portions to a microwave-safe plate and microwave for 90 seconds, then at 15-secondย intervals as needed.
- Air Fryer: Reheat individual portions at 365ยฐF for 5 minutes or until warmed
- Oven:ย Loosely cover the pie with foil and bake, covered with foil, at 300ยฐF for 20-30 minutes or until warmed through.
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Karen says
This looks like the perfect cozy meal to serve the family. Have you ever made this with a bottom crust? Our local grocery store had Marie Callender frozen pie crusts on sale so they now sit staring at me in the freezer. You don’t see any problem using a bottom crust for your yummy recipe, do you? I’d probably defrost and bake for 8 or 9 minutes before filling it up. Your thoughts please? Thanks Jen!
Jen says
Hi Karen! Thank you for your question! I think you should totally go for it! Pre-baking will definitely help so that it bakes all the way through and doesn’t become soggy from the ingredients. I hope you love it!