Classic Chicken Pot Pie Recipe

There’s something incredibly comforting about a golden-crusted chicken pot pie fresh from the oven. This beloved dish combines tender chicken, hearty vegetables, and a creamy sauce all tucked beneath a flaky pastry top. It’s the kind of meal that makes your kitchen smell amazing and brings everyone to the dinner table.

This streamlined recipe delivers all that homestyle goodness without keeping you in the kitchen all day. You’ll be amazed at how simple it is to create this restaurant-quality dish at home. With a handful of ingredients and about 30 minutes of prep time, you can serve up a pot pie that rivals any diner classic.

Nutrition Facts

Per 100 g serving:

• Calories: 185 kcal
• Protein: 9 g
• Carbohydrates: 15 g
• Fat: 10 g

*Note: Nutritional values may vary based on specific ingredients and portion sizes used.*

Ingredients

• 2 cups cooked chicken breast, shredded or diced
• 1 sheet refrigerated pie crust (store-bought)
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg (for egg wash)

Step-by-Step Instructions

1. Preheat your oven

Start by preheating your oven to 425°F (220°C). This high temperature is essential for achieving that beautiful golden-brown crust we all love.

A properly heated oven ensures the pastry puffs up and becomes flaky. While the oven heats, you can prepare all your other components.

2. Prepare the filling base

Melt the butter in a large saucepan over medium heat. Once melted, add the flour and whisk continuously for about one minute.

This creates a roux, which is the foundation of your creamy sauce. The brief cooking removes the raw flour taste and helps thicken your filling perfectly.

3. Add the liquids

Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk, continuing to stir until the mixture is smooth.

Let this simmer for about 3-4 minutes until it thickens to a gravy-like consistency. Season with salt and pepper, tasting and adjusting as needed.

4. Combine chicken and vegetables

Add your cooked chicken and frozen mixed vegetables directly into the creamy sauce. Stir everything together gently until well combined.

The frozen vegetables will thaw quickly in the warm sauce. Let the mixture simmer for another 2-3 minutes to heat everything through.

5. Transfer to baking dish

Pour the chicken and vegetable filling into a 9-inch deep-dish pie plate or a similar-sized baking dish. Spread it evenly to ensure consistent cooking.

The filling should come close to the top but leave a little room for bubbling. This prevents overflow and messy cleanup later.

6. Top with the pie crust

Unroll your refrigerated pie crust and place it over the filling. Trim any excess dough hanging over the edges, then crimp the edges with a fork to seal.

Cut 4-5 small slits in the center of the crust to allow steam to escape. This prevents the crust from becoming soggy and helps it stay crisp.

7. Apply the egg wash

Beat your egg in a small bowl and brush it generously over the entire crust surface. This simple step creates that gorgeous golden shine we associate with perfect pot pies.

The egg wash also helps the crust brown evenly and adds a subtle richness. Don’t skip this step if you want bakery-worthy results.

8. Bake until golden

Place the pot pie on a baking sheet (to catch any drips) and bake for 30-35 minutes. The crust should be deeply golden brown and the filling should be bubbling around the edges.

If the edges brown too quickly, cover them loosely with aluminum foil. Let the pie rest for 10 minutes before serving to allow the filling to set slightly.

Tips for Variations or Side Dishes

Turkey Version: Use leftover Thanksgiving turkey instead of chicken for a delicious post-holiday meal.

Vegetarian Option: Substitute the chicken with chickpeas or extra vegetables and use vegetable broth for a meat-free version.

Biscuit Topping: Replace the pie crust with refrigerated biscuit dough for a different texture and easier preparation.

Individual Pot Pies: Divide the filling among ramekins and top each with small rounds of puff pastry for personal portions.

Side Dishes: Serve alongside a crisp green salad with light vinaigrette to balance the richness. Steamed broccoli or roasted asparagus also pair wonderfully.

Serving Suggestions

Let your pot pie rest for at least 10 minutes after removing it from the oven. This allows the filling to thicken slightly and makes serving much easier.

Use a large serving spoon to scoop generous portions, making sure everyone gets plenty of that flaky crust. Serve on warmed plates to keep everything hot longer.

A sprinkle of fresh parsley or thyme adds a pop of color and freshness. For special occasions, serve in individual cast iron skillets for a charming presentation.

This dish is perfect for Sunday dinners, cozy weeknight meals, or casual entertaining. It pairs beautifully with a glass of Chardonnay or crisp apple cider.

FAQ

1. Can I make this pot pie ahead of time?

Absolutely! You can prepare the filling up to 2 days in advance and store it in the refrigerator. When ready to bake, simply top with the crust and add an extra 5-10 minutes to the baking time since the filling will be cold.

2. How should I store leftovers?

Cover leftover pot pie tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for 3-4 days. Reheat individual portions in a 350°F oven for about 15-20 minutes until heated through.

3. Can I use homemade pie crust instead?

Yes, homemade crust works beautifully and adds an extra touch of love to this dish. Use your favorite single-crust pie dough recipe. Just ensure it’s rolled to about 1/8-inch thickness for the best results.

4. What if I don’t have cooked chicken on hand?

You can quickly poach raw chicken breasts in simmering chicken broth for about 15 minutes until cooked through. Rotisserie chicken from the grocery store is another excellent time-saving option that adds wonderful flavor.

5. Can I freeze chicken pot pie?

Yes, this recipe freezes wonderfully! Assemble the pot pie but don’t add the egg wash. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 375°F for about 60-75 minutes.