My first chicken pot pie recipe was a total disaster. I was trying to impress my in-laws during their first visit and thought making everything from scratch would prove I could cook. The crust crumbled apart, the filling was watery, and it looked like Chicken Pot Pie Recipe soup with soggy pastry bits floating around. My mother-in-law ate a few polite bites and then suggested we just order pizza.
Why You'll Love This Recipe
Making this dish for years taught me exactly why families keep coming back to it week after week. The filling stays creamy without any weird lumps or that gummy texture you get from some pot pie recipes. You get tender chunks of Chicken Pot Pie Recipe, vegetables that still have some bite to them, and a sauce that's rich but not heavy. Max loves helping me roll out the crust because he gets to use the rolling pin, and honestly his "help" usually makes it look more rustic but it tastes just as good.
What I love most is watching people take that first bite and get that surprised look on their face when they realize how much better homemade tastes than the frozen stuff. The crust flakes apart instead of being soggy on the bottom, and you can taste real Chicken Pot Pie Recipe instead of mystery meat. Plus when you make it yourself, you can load it up with the good stuff - no skimpy filling here.
Jump to:
- Why You'll Love This Recipe
- Ingredients for Chicken Pot Pie Recipe
- How To Make Chicken Pot Pie Recipe Step By Step
- Smart Swaps for Chicken Pot Pie Recipe
- Creative Variations for Chicken Pot Pie Recipe
- Equipment For
- Storing Your Chicken Pot Pie Recipe
- What to Serve with Chicken Pot Pie
- Top Tip
- FAQ
- Comfort Food Success at Home!
- Related
- Pairing
- chicken pot pie recipe
Ingredients for Chicken Pot Pie Recipe
The Chicken Base:
- Boneless chicken breasts or thighs
- Chicken broth
- Heavy cream
- Butter
- All-purpose flour
- Yellow onion
- Carrots
- Celery
- Frozen peas
The Crust:
- Pre-made pie crusts
- Egg for washing
- Salt and pepper
- Fresh thyme
- Garlic powder
Optional Extras:
- Mushrooms
- Potatoes
- Corn
- Fresh herbs
See recipe card for quantities.
How To Make Chicken Pot Pie Recipe Step By Step
Prep the Filling:
- Cook chicken and cut into bite-sized pieces
- Sauté onions, carrots, and celery until soft
- Make a roux with butter and flour
- Slowly add broth and cream
- Stir in chicken, peas, and seasonings
Assemble the Pie:
- Roll out bottom crust and place in pie dish
- Pour in the chicken filling
- Cover with top crust
- Seal edges and cut steam vents
- Brush with beaten egg
Bake to Perfection:
- 425°F for 15 minutes
- Reduce to 350°F for 25-30 minutes
- Look for golden brown crust
- Let rest 10 minutes before serving
Smart Swaps for Chicken Pot Pie Recipe
Crust Options:
- Store-bought → Homemade pastry
- Traditional → Puff pastry sheets
- Regular → Gluten-free pie crust
- Double crust → Biscuit topping
Chicken Alternatives:
- Chicken breasts → Rotisserie chicken
- Fresh chicken → Leftover turkey
- Regular → Ground chicken
- Meat → Mushrooms for vegetarian
Dairy Swaps:
- Heavy cream → Half-and-half
- Regular milk → Plant-based milk
- Butter → Olive oil
- Full-fat → Light versions
Vegetable Mix-ups:
- Fresh vegetables → Frozen mixed vegetables
- Peas → Green beans
- Carrots → Sweet potatoes
- Celery → Bell peppers
Creative Variations for Chicken Pot Pie Recipe
Comfort Classics:
- Add bacon bits and cheddar cheese
- Mix in cooked rice for heartier filling
- Use herb butter for extra flavor
- Top with mashed potatoes instead of crust
International Twists:
- Mexican style with corn, peppers, and cumin
- Italian version with herbs and parmesan
- Indian spiced with curry powder and peas
- Greek style with feta and olives
Seasonal Changes:
- Fall version with butternut squash and sage
- Summer pot pie with zucchini and fresh herbs
- Winter comfort with root vegetables
- Spring mix with asparagus and fresh peas
Individual Portions:
- Make mini pot pies in ramekins
- Use muffin tins for kid-sized servings
- Bake in mason jars for easy storage
- Create hand pies for portable meals
Equipment For
- 9-inch pie dish
- Large skillet or Dutch oven
- Rolling pin
- Sharp knife
- Measuring cups
- Wooden spoon
- Pastry brush
Storing Your Chicken Pot Pie Recipe
Refrigerator Storage (3-4 days):
- Cool completely before covering
- Wrap tightly with plastic wrap
- Reheat at 350°F for 15-20 minutes
- Cover edges with foil if browning too fast
Freezer Storage (2-3 months):
- Cool completely first
- Wrap in plastic, then aluminum foil
- Label with date and contents
- Thaw overnight in fridge before reheating
Make-Ahead Tips:
- Assemble completely but don't bake
- Cover and refrigerate up to 24 hours
- Add 10-15 minutes to baking time
- Brush with egg wash just before baking
Leftover Magic:
- Individual slices reheat well in microwave
- Add splash of broth if filling seems dry
- Crisp up crust in toaster oven
- Makes great lunch the next day
What to Serve with Chicken Pot Pie
Since chicken pot pie is already rich and hearty, you want sides that balance out all that creamy goodness without competing for attention. Fresh, crisp salads work perfectly - a simple green salad with vinaigrette cuts through the richness, while coleslaw adds that satisfying crunch. Steamed or roasted vegetables like broccoli, green beans, or carrots bring color to the plate and help you feel less guilty about eating comfort food. Max always begs for dinner rolls, but I've learned that lighter sides actually make the meal more enjoyable instead of leaving everyone feeling stuffed.
For something a little different, try serving cranberry sauce or pickled vegetables on the side - the tartness really brightens up each bite of pot pie. Roasted root vegetables work well in fall and winter, while corn on the cob feels right during warmer months. If you're feeding a crowd, a simple fruit salad makes a refreshing end to the meal. The key is keeping things simple so you're not spending more time on sides than you did making the pot pie itself. Trust me, after years of trying elaborate side dishes, the simplest ones always get eaten first.
Top Tip
- Max and I found our favorite twist to this Chicken Pot Pie Recipe completely by accident during one of those hectic school nights. I was rushing to get dinner ready and Max was supposed to be helping by measuring out the herbs. Instead, he got distracted and accidentally dumped way too much thyme into the filling - like three times what the recipe called for. I was ready to start over when Max looked at me with those big eyes and asked if we could just try it anyway.
- That "mistake" turned out to be the best thing that ever happened to our pot pie. The extra thyme gave the filling this incredible earthy flavor that made everything taste more complex and interesting. Now we deliberately add that extra thyme every time, and guests always ask what makes our pot pie taste different from everyone else's. Max takes full credit for the discovery and calls it "Max's magic herbs."
- Our other secret? We brush the crust with garlic butter instead of plain egg wash. It gives the top this golden, savory crust that smells incredible when it's baking. Max came up with that idea too when he was helping me make garlic bread one night and wondered if we could put garlic on everything.
FAQ
What are some common mistakes to avoid when making chicken pot pie?
The biggest mistake is making the filling too thin - it'll be soupy instead of creamy. Always cook your roux long enough and let the filling thicken before adding it to the crust. Also, don't skip pricking the bottom crust or it'll puff up and push your filling around.
How long should you let chicken pot pie rest?
Let it rest for at least 10 minutes after baking before cutting into it. This gives the filling time to set up so it doesn't spill everywhere when you slice it. Max learned this lesson the hard way when he got too excited and cut into it immediately.
How long should chicken pot pie be in the oven?
Bake at 425°F for 15 minutes, then reduce to 350°F for 25-30 more minutes. The crust should be golden brown and the filling should be bubbling. If the edges brown too fast, cover them with foil strips halfway through baking.
How do you prepare chicken for chicken pot pie?
Cook chicken breasts or thighs until done, then cut into bite-sized pieces. Rotisserie Chicken Pot Pie Recipe works great too - just remove the skin and shred the meat. Either way, make sure pieces are small enough to fit on a fork but big enough that you can tell it's real chicken.
Comfort Food Success at Home!
Now you have all the secrets to making perfect chicken pot pie recipe from getting that creamy filling just right to Max's magic herb discovery. This recipe proves that the best comfort food doesn't have to be complicated or take all day to make.
Craving more hearty family meals? Try our The Best Ceviche Recipe that simmers all day and fills the house with incredible smells. Need something quicker? Our Healthy Deviled Eggs Recipe Best comes together in one dish with minimal cleanup. For those chilly nights, our Delicious Vegan Meatballs Recipe beats any canned version and freezes perfectly for busy weeks ahead!
Share your Chicken Pot Pie Recipe success! We love seeing your family dinners and hearing about which kids actually cleaned their plates!
Rate this recipe and join our cooking community!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Pot Pie Recipe
chicken pot pie recipe
Ingredients
Equipment
Method
- Cook chicken, sauté vegetables, and create the roux.
- Roll out bottom crust, add filling, and top with crust.
- Bake at high heat initially, then lower temperature to finish baking.
- Rest the pie to allow the filling to set before slicing.
Leave a Reply