Chicken Pot Pie Recipe

Steam curling up from the crust, all buttery and golden-crackled around the edges… that’s the first thing I remember. It’s the kind of meal that makes the kitchen smell like autumn, even if it’s late April. The sauce bubbles up just enough around the edges to say hey, I’m ready, and something about breaking through that top crust with a spoon – not too cleanly – feels like opening a secret. And underneath, it’s just bits of tenderness and warmth. Chicken pot pie might be simple, sure, but it feels like an embrace you can eat.

Why You’ll Crave It

• The crust turns out perfectly flaky – crisp edges with that soft, buttery layer underneath.
• The filling is creamy, without being too rich – and packed with tender chunks of chicken and vibrant veggies.
• It’s forgiving. You can tweak ingredients, adjust seasoning, swap in what you love (or what’s in the fridge).
• Heats up beautifully the next day – possibly even better, actually.
• It feels both special and nostalgic, like childhood dinners, just with better quality chicken.

The first time I made this was in my tiny studio kitchen—my rolling pin broke halfway, and I used a wine bottle. Still delicious.

What You’ll Need

• Cooked chicken: 2 cups, shredded or chopped roughly (roast chicken or poached works just fine)
• Diced carrots: 1 cup – cut small so they soften nicely
• Diced celery: 1 cup – adds a comforting savoriness under all the creaminess
• Diced onion: 1 cup – sweet yellow onion works best
• Frozen peas: 1 cup, straight from the freezer is okay
• Garlic: 2 cloves, minced (a little goes a long way)
• Chicken broth: 1 cup, low sodium if you can
• Heavy cream: 1/2 cup, brings in that luscious texture
• All-purpose flour: 1/3 cup, to thicken the filling
• Dried thyme: 1 tsp – or use fresh if it’s around
• Fine sea salt: 1 tsp, or to taste
• Black pepper: 1/2 tsp or more, depending on how peppery you like
• Pie crust: 1 package – store-bought is fine, but homemade if you’re up for it
• Egg: 1 beaten (for brushing on the top crust)

Easy How-To

Start with the oven

Preheat it to 425°F (a hot oven helps that crust puff beautifully). Get your pie dish ready – a standard 9-inch works well.

Use leftover chicken? Great. If not, cook it.

If you’re starting fresh, gently poach two chicken breasts until tender, then shred them up. Or roast thighs for even more flavor – your call.

Sauté the veggies

In a big skillet, melt about 1/4 cup (that’s 4 tbsp) of butter over medium heat. Toss in onion, carrots, and celery. Stir and let them soften – about 6 or 7 minutes. Not too brown, just softened and fragrant.

Add garlic, then flour

Once the veggies look cozy, stir in the garlic, cook for a quick minute, then sprinkle flour evenly over everything. Stir constantly so it doesn’t clump – aim for a paste that smells a bit nutty after a minute or so.

Pour in the broth and cream

Gradually add chicken broth and cream, whisking to prevent lumps. Stir gently until it thickens enough to coat a spoon, which takes around 4 minutes. Don’t let it fully boil, just a low bubble is fine.

Stir in chicken, peas, and seasoning

Add in the shredded chicken, peas (no need to thaw), thyme, salt, and pepper. Stir until everything’s coated and mingled. Turn off the heat and just let it rest for a couple minutes.

Pie time

Roll out one crust and fit it into the bottom of your pie plate. Add the creamy filling. Take the other crust, lay it on top, and trim or crimp the edges how you like. Cut a few small slits in the top to vent steam. Brush with egg wash for that glorious bronze top.

Bake, then be patient

Place the pie on a baking sheet (because it will bubble a bit) and bake for 30 to 35 minutes, or until the top is perfectly golden and you hear that tiny sizzle. Let it cool at least 10 minutes before slicing – it needs time to set or it’ll spill everywhere (still delicious… just messier).

Good to Know

• If your crust edges start browning too fast, loosely tent with foil. I forget this all the time, and end up trimming off burnt bits.
• A sprinkle of grated parmesan into the filling? Not traditional, but very good.
• If your filling tastes flat – a splash of lemon juice or dash of white wine vinegar perks it right up.

Serving Ideas

• Serve with a simple green salad tossed in a mustardy vinaigrette – it helps cut the richness a bit.
• Crusty sourdough, warm from the oven, is also lovely for scooping up any stray filling.

Top Tricks

• Chill your pie before baking if the crust gets warm while assembling – helps keep it flaky and holds its shape better.
• Use leftover turkey after holidays – works just as well and tastes wonderful, especially with a touch of rosemary added.

Frequently Asked Questions

Can I make this ahead of time?

Yes – you can prep the filling and crust separately up to two days ahead. Just assemble and bake fresh for best texture.

Can I freeze chicken pot pie?

Absolutely. Freeze baked or unbaked, tightly wrapped. Bake straight from frozen at 375°F, adding some extra time until heated through and golden.

Can I make it vegetarian?

Yes – just add more vegetables (mushrooms are excellent here) and substitute the chicken broth with vegetable stock. A bit of white beans adds protein and creaminess too.

What if I don’t have heavy cream?

You can use whole milk mixed with a spoonful of butter. Or even sour cream or crème fraîche thinned with broth in a pinch – it won’t be exact but still deeply tasty.