This chicken pot pie is such a classic comfort food. It’s full of saucy, and flavorful veggies and chicken all topped with a flaky pie crust.
This chicken pot pie is a great way to use up some leftover chicken, or turkey, or even a way to use up some of the veggies from your fridge too.
Chicken pot pie is practically a whole meal in one dish because you’ve got a carby crust, veggies in the center, and your protein in there. But of course you can still serve it with addition vegetables, a salad, or some fruit to make the meal feel even more completely.
This is such a warm and hearty dish, your insides will thank you because it’s so delicious, but also because they’ll warm up as you’re eating it. It’s the perfect comfort food for a cold day, or just any day you need it.
Ingredients needed to make Chicken Pot Pie:
- pie crusts – you can use a homemade crust or one from the store, you’ll need one for the top and bottom
- salt and pepper
- rosemary and thyme
- chicken broth – for the sauce
- heavy cream – to make the sauce nice and creamy
- chicken – leftover rotisserie, or grilled chicken works great
- egg – for the egg wash
How to make Chicken Pot Pie?
Prepare as much as you can before you start the actual cooking. That means, dice up all your veggies, chicken, get your pie crust ready, etc.
Roll out one of your pie crusts and place it into the bottom of a deep dish pie pan. Place it in the fridge until you’re ready to fill it.
Melt your butter in a skillet, then add in your diced vegetables to sauté for about 10 minutes.
Add in your flour and stir it to coat the vegetables. Add in your salt, and pepper, and seasonings.
Slowly add in the chicken broth and the heavy cream. Continue to cook and let the sauce come to a simmer, and get thick and bubbly.
Then stir in your chicken and any other vegetables you want. I like adding peas, or corn.
Once you’ve got a nice thick gravy mixture, spoon the mixture into the pie crust.
Then top it with the second pie crust. Cut off any extra dough on the edges, and pinch the edges together with a fork or your fingers. Cut a slit in the top of the crust in a few places to make sure the pie can steam.
Then cook it up until the crust is golden brown and the inside is hot and bubbly. Let it cool for a few minutes then slice it up and enjoy!
Tips for making Chicken Pot Pie:
- You can substitute the chicken for turkey (it’s a great way to use up leftover turkey meat).
- Your filling will thicken a little bit more as the pie bakes, but you want to cook it until it’s almost as thick as you’ll want it in your pie.
- If you don’t have a pie pan you can also make this in a 9inch skillet, or even a 9inch springform pan.
- If your pie crust starts to turn too dark in color, cover the edges with a pie shield, or aluminum foil wrapped around the edges.
How to store leftover Chicken Pot Pie?
This is a great make ahead dinner option, or great one for leftovers because it reheats so well. Bake as directed, then let any leftovers cool down to room temperature, before placing any leftover pie in the fridge in an airtight container. Microwave it up until its hot when you want to enjoy it again. (Of course the crust won’t be as flakey as the first time though).
You can also freeze the unbaked pie to make at another time. Cover it tightly in foil, and freeze it for up to 2 months. Let it come to room temperature for about 30 minutes before baking. Bake at 400 F for about 1 hour to 1 hour and 20 minutes, or until the crust is golden and the insides are bubbly. (Cover the pie with foil part way through if the crust color starts to turn too dark)
This homemade chicken pot pie is the ultimate dinner when you’re craving something hearty and comforting. Even my kids love it, and I think your family will too!
More chicken dinner recipes:
- Crockpot Chicken and Dumplings
- Chicken Pot Pie Pasta
- Slow Cooker Chicken Noodle Soup
- Honey Lime Chicken
- Herb Crusted Chicken
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Chicken Pot Pie
- 2 pie crusts* (homemade or purchased)
- 1 large egg
- 2 TBS cold water
For the Filling:
- 1/3 cup butter
- 1 cup diced potato
- 1 cup diced carrots
- 1 cup diced onion
- 3/4 cup celery
- 1/2 cup all purpose flour
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups chicken broth
- 1/2 cup whipping cream
- 4 cups cooked and diced chicken
- 1 cup frozen peas or corn (optional)
- pie dish
- Preheat the oven to 400 degrees Fahrenheit.
- Roll out one of the pie crust and place it into the bottom of a 9inch pie pan. Place it in the fridge until you're ready to fill it up, and set your second pie crust aside.
- Add the butter to a large skillet over medium heat.
- Add in the potatoes, carrots, onions, and celery and sauté them in the butter for about 10 minutes, stirring occasionally, until they are slightly tender.
- Stir in the flour, rosemary, thyme, and salt, and pepper, and coat the vegetables with them.
- Slowly pour in the chicken broth and heavy cream, whisking the flour mixture into them to get rid of any lumps.
- Continue to let the mixture simmer for about 10 more minutes, or until the sauce has thickened nicely**
- Add in the cooked chicken, and frozen peas or corn if desired, and stir them into the gravy to warm them up.
- Spoon the chicken mixture into the prepared pie crust.
- Roll out the top pie crust and place it over the pie. Use your fingers or a fork to pinch the edges sealed. Cut a few slits in the top of the crust to vent.
- Whisk together the egg and water in a small bowl, and use a silicone brush to brush the edges and top of the pie crust with the egg wash.
- Bake the pie in the preheated oven for 40 to 50 minutes, or until the crust is nice and golden and the insides are bubbly.
- Bake the pie in the preheated oven for 40 to 50 minutes, or until the crust is golden brown and the filling inside is bubbly. **
- Remove the pie from the oven and let it cool for about 10 minutes. Then slice it up and serve.
This chicken pot pie recipe was first posted on February 24, 2012. The photos and blog text were updated on March 2, 2022.