Chicken Pot Pie

This Chicken Pot Pie is filled with tender chicken, vegetables, and a creamy, savory sauce tucked beneath a golden, flaky crust. It’s a cozy classic that’s easy to prepare with a store-bought or homemade pie crust.

Holly’s Recipe Highlights: Chicken Pot Pie

Flavor: Creamy and savory with tender chicken, hearty vegetables, fragrant herbs, and a buttery, flaky crust.
Skill Level: Easy to intermediate, with store-bought pie crust keeping the pastry work simple and approachable.
Serving Suggestion: Serve alongside a simple green salad, roasted green beans, or roasted broccoli.

Cook Time: 1 Hr 30 Mins Slices: 6 Cooking Method: Stovetop & Oven

Ingredient Notes

broth , onion , chicken , flour , celery , carrot , corn , butter , egg , half and half , thyme , potato , parsley , poultry seasoning on a sheet pan with titles to make Chicken Pot Pie

Potato: Cut the potato into even ½-inch pieces so it cooks quickly and evenly. Yukon Gold or red potatoes work especially well and hold their shape during cooking.
Poultry Seasoning and Thyme: Since poultry seasoning blends can vary, taste and adjust the amount as needed. Or control the flavor and make a homemade poultry seasoning.
Cooked Chicken: Rotisserie chicken is a quick and convenient choice, but any leftover chopped or shredded chicken works well in this recipe.
Half and Half: Whole milk can be used for a slightly lighter sauce.
Chicken Broth: For even more homemade flavor, use homemade chicken stock in the creamy sauce.
Pie Crust: Homemade pie crust adds extra buttery flavor, while refrigerated crust keeps the recipe quick and convenient. Use two crusts for the classic double-crust pie.

How to Make Chicken Pot Pie

adding seasonings and flour to vegetable mix to make filling for Chicken Pot Pie

Cook the potatoes and vegetables.
Prepare the creamy filling and add the chicken (full recipe below).
Add the chicken filling to the pie crust and cover with the second crust.
Seal the edges, cut steam vents, and bake.

For a hands-off version, try this easy crock pot chicken pot pie with a fluffy biscuit topping.

Boil the Sauce: Bring the broth mixture to a boil for 1 minute, stirring constantly, to activate the flour and thicken the filling.
Use a Deep-Di s h Pie P late: This recipe makes a generous amount of filling. A shallow pie plate can bubble over in the oven.
Protect the Crust: If the edges brown too quickly, cover them with foil or use a pie shield, and continue baking until the center is fully cooked.
Rest Before Slicing: Let the pie rest for 10 to 15 minutes so the filling can thicken and the slices hold together.

Save Some for Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Thaw overnight in the refrigerator. For the best crust, reheat individual slices in the oven or toaster oven until heated through.

Comfort Food Classics for Chilly Nights

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 1 hour

Rest Time 10 minutes

Total Time 1 hour 30 minutes

Preheat oven to 400°F.
In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.
Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.
Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added, bring to a boil and let boil while stirring for 1 minute.
Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.
Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.
Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.
Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use scissors to cut a few slits into the crust to allow steam to escape.
Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.
Let the pie rest 10-15 minutes before cutting to thicken.

Cut slits in the pastry to allow to vent.
Allow the pie to cool so it can set up a bit and isn’t runny.
Brushing pastry with egg makes it shiny and golden.
Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.

To Make Individual Pot Pies with Puff Pastry

Increase liquid (broth/cream) by ¼ cup.
Divide mixture over 6 oven-safe bowls.
Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American

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