This chicken pot pie recipe delivers golden, flaky crust wrapped around tender chicken and vegetables in a rich, creamy sauce. I’ve been making this comforting dish for years, and it never fails to warm hearts at my dinner table.
There’s something magical about pulling a bubbling pot pie from the oven on a chilly evening. The aroma of buttery crust and savory filling fills the kitchen, and suddenly everyone appears ready to eat. This chicken pot pie combines homemade flaky pastry with a luscious filling that tastes like a warm hug. I started making this recipe when my kids were young, and it quickly became their most-requested comfort meal. The combination of tender shredded chicken, colorful vegetables, and that perfectly golden crust creates a dinner that feels both special and satisfying. Just know this one takes a bit more time than your average weeknight meal, but every minute is worth it.
Table of Contents
Ingredients for Chicken Pot Pie
I always make my crust from scratch because the buttery, flaky layers are worth every minute. The technique of working cold butter into thin sheets creates those beautiful layers everyone loves. For the filling, I recommend using rotisserie chicken to save time without sacrificing flavor. One whole rotisserie chicken gives you the perfect 3 cups you need.
For the Crust:
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes – I keep mine in the freezer for 10 minutes before using
- ½ cup cold buttermilk
- 1-2 tablespoons cold water (if needed)
- 1 large egg, beaten (for egg wash)
For the Filling:
- ¼ cup unsalted butter
- ⅓ cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about ½ cup)
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour – This creates the perfect creamy texture
- 1½ teaspoons minced fresh thyme – In my experience, fresh herbs make all the difference
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1¾ cups chicken broth – I prefer low-sodium to control the salt level
- ½ cup heavy cream
- 3 cups shredded chicken or turkey
- 1 cup frozen peas – No need to thaw these
Step-by-Step Instructions
I recommend chilling your dough between steps for the flakiest crust possible. This makes handling easier and creates better texture. The cold butter is what gives you those beautiful flaky layers.
Step 1: Combine flour, sugar, and salt in a large bowl. Add the cold butter cubes and toss them in the flour mixture. Using a rolling pin, flatten each butter cube directly in the flour mixture into thin sheets about ⅛-inch thick. This technique is easier than it sounds. Place the bowl in the refrigerator for 15 minutes. Remove and add buttermilk, mixing with a fork until dough just comes together. If the mixture seems too dry and crumbly, add cold water one tablespoon at a time until it holds together. Divide the dough in half, shape into flat disks, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Melt butter in a large skillet over medium heat. Add onion, carrots, and celery, cooking for 5-6 minutes until vegetables soften. Add garlic and cook for 1 minute until fragrant. The vegetables should be tender but still have a slight bite.
Step 3: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in chicken broth and heavy cream, stirring continuously to prevent lumps. Add thyme, parsley, salt, and pepper. Simmer for 3-4 minutes until the mixture thickens to a gravy-like consistency that coats the back of a spoon.
Step 4: Stir in shredded chicken and frozen peas. Remove from heat and let the filling cool for 10-15 minutes while you prepare the crust. A hot filling will melt the butter in your crust and create a soggy bottom, so this cooling step matters.
Step 5: Preheat your oven to 400°F. Roll out one dough disk on a floured surface to about 12 inches in diameter. If the dough cracks while rolling, let it sit at room temperature for 5 minutes to soften slightly. Transfer to a 9-inch pie pan, letting excess hang over the edges. Pour the cooled filling into the crust.
Step 6: Roll out the second dough disk and place it over the filling. Trim excess dough, leaving about 1 inch of overhang. Fold the edges under and crimp with a fork or your fingers to seal. Cut 4-5 small slits in the top crust to allow steam to escape. Brush the entire top with beaten egg for a beautiful golden finish.
Step 7: Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles vigorously through the vents. If the edges brown too quickly, cover them with aluminum foil strips. Let the pot pie rest for 10 minutes before slicing. This allows the filling to thicken slightly and makes slicing much cleaner.
Perfect Side Dishes for Chicken Pot Pie
This hearty pot pie pairs beautifully with light, fresh sides that balance its rich, creamy filling.
Simple Green Salad: Crisp lettuce with a tangy vinaigrette cuts through the richness of the pot pie and adds freshness to your plate. The acidity from the dressing brightens every bite.
Roasted Brussels Sprouts: Caramelized edges and tender centers provide a slightly bitter contrast that complements the savory filling perfectly. The crispy texture adds variety to the meal.
Cranberry Sauce: A spoonful of tart cranberry sauce on the side adds a sweet-tart element that enhances the comfort food experience, especially during fall and winter months.
Steamed Green Beans: Lightly seasoned green beans offer a simple, nutritious vegetable option that doesn’t compete with the pot pie’s complex flavors. They add color and crunch to your plate.
Garlic Bread Rolls: Warm, buttery rolls are perfect for soaking up any extra gravy from the filling and make the meal feel even more complete and satisfying.
Hearty Cheddar Garlic Herb Potato Soup: For an extra-indulgent meal, serve a small cup of creamy soup alongside for a complete comfort food experience.
Storage & Serving Tips
Store leftover chicken pot pie covered in the refrigerator for up to 3 days. The crust will soften slightly, but the flavors continue to develop and meld together beautifully.
I recommend reheating individual slices in a 350°F oven for 15-20 minutes to crisp up the crust again. Cover with foil if the top browns too quickly. You can also freeze unbaked pot pie for up to 3 months. Just add 15-20 minutes to the baking time when cooking from frozen, and there’s no need to thaw first.
This recipe works wonderfully for meal prep. Make the filling ahead and refrigerate it for up to 2 days, then assemble and bake when ready. You can also swap the chicken for leftover turkey after Thanksgiving for a delicious way to use holiday leftovers. The quick chicken pot pie pasta version offers all these flavors in half the time if you’re short on hours.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust adds special flavor, store-bought refrigerated pie dough works perfectly when you’re short on time. Just follow the same assembly instructions.
Why is my pot pie filling runny?
The filling needs to simmer long enough for the flour to thicken it properly. Make sure you cook it for at least 3-4 minutes after adding the liquid, and let it cool slightly before filling the crust to help it set.
Can I make this ahead of time?
Yes! Assemble the entire pot pie, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.
Chicken Pot Pie Recipe
Ingredients
Equipment
Method
- Combine flour, sugar, and salt in a large bowl. Add the cold butter cubes and toss them in the flour mixture. Using a rolling pin, flatten each butter cube directly in the flour mixture into thin sheets about 1/8-inch thick. Place the bowl in the refrigerator for 15 minutes. Remove and add buttermilk, mixing with a fork until dough just comes together. If the mixture seems too dry and crumbly, add cold water one tablespoon at a time until it holds together. Divide the dough in half, shape into flat disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery, cooking for 5-6 minutes until vegetables soften. Add garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes. Gradually whisk in chicken broth and heavy cream, stirring continuously to prevent lumps. Add thyme, parsley, salt, and pepper. Simmer for 3-4 minutes until the mixture thickens to a gravy-like consistency.
- Stir in shredded chicken and frozen peas. Remove from heat and let the filling cool for 10-15 minutes.
- Preheat oven to 400°F. Roll out one dough disk on a floured surface to about 12 inches in diameter. Transfer to a 9-inch pie pan, letting excess hang over the edges. Pour the cooled filling into the crust.
- Roll out the second dough disk and place it over the filling. Trim excess dough, leaving about 1 inch of overhang. Fold the edges under and crimp to seal. Cut 4-5 small slits in the top crust. Brush the entire top with beaten egg.
- Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles vigorously through the vents. If edges brown too quickly, cover with aluminum foil. Let rest for 10 minutes before slicing.
