Chicken Pot Pie
This chicken pot pie is one of my favorite centerpieces for spring and Easter, or basically any time of the year when I want something cozy, comforting, family friendly and yet super simple to make!
My version right here uses cooked chicken to keep things easy (leftover rotisserie is always a great choice), and we’re also using readymade pie crust so it all comes together within an hour.
Having a classic recipe like this one in your repertoire makes sure you’re covered for all different kinds of occasions, and once you’ve followed the steps once, you’ve pretty much got it mastered!
Ingredients
Here I’m covering more details about the ingredients I’ve selected and their role in this recipe. Please note that if you’re looking for the printable version of the recipe card, you’ll find it at the bottom of this post!
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Cooked chicken: The hearty base of the filling. Rotisserie chicken works great here and is an easy shortcut.
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Butter: Used to sauté the vegetables and create the base for the creamy sauce.
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Onion: Adds savory flavor and helps build the classic pot pie filling.
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Carrots: Bring a little sweetness and color to the filling while adding texture.
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Celery: A classic soup vegetable that adds subtle flavor and balance to the dish.
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All-purpose flour: Helps thicken the sauce so the filling becomes rich and creamy instead of soupy.
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Chicken broth: Forms the base of the sauce and adds plenty of savory chicken flavor.
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Whole milk: Adds creaminess and helps create that classic pot pie texture.
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Salt: Enhances all the flavors in the filling.
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Black pepper: Adds a mild warmth that complements the creamy sauce.
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Dried thyme: A classic herb for chicken pot pie that adds cozy, savory flavor.
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Refrigerated pie crusts: An easy shortcut that bakes up golden and flaky without needing to make dough from scratch.
How To Make Chicken Pot Pie (Step-by-Step With Photos)
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Melt the butter in a skillet over medium heat.
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Add the onion, carrots, and celery, and sauté until the vegetables are softened.
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Stir in the flour and cook for about 1 minute to form a roux.
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Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens into a creamy sauce.
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Add the cooked chicken, salt, black pepper, and dried thyme, stirring until everything is well combined.
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Transfer the filling to a pie dish lined with one pie crust.
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Place the second pie crust over the top and crimp the edges to seal.
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Cut a few small vents in the top crust to allow steam to escape.
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Bake at 400°F for 35–40 minutes, until the crust is golden brown.
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Let the pot pie cool before slicing so the filling can set.
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Garnish with fresh thyme before serving.
Storage, Freezing, & Reheating
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Refrigerator: Store leftover chicken pot pie covered in the fridge for up to 3 days.
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Freezer: The pie can be frozen either baked or unbaked for up to 2 months. If freezing unbaked, wrap it tightly in foil and freeze before baking.
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Reheating: Warm in the oven at 350°F until heated through. Cover loosely with foil if the crust starts to brown too quickly.
FAQs
Can I use rotisserie chicken?
Yes. Rotisserie chicken works really well in this recipe and is a great time-saver. Just dice or shred it and add it to the filling.
Why should I let the pie cool before slicing?
Letting the pie rest allows the filling to set up. If you cut into it right away, the filling can be a little loose.
Can I add peas or other vegetables?
Absolutely. Peas, corn, or green beans are all great additions and fit right in with the classic pot pie flavors.
Can I use leftover chicken or turkey?
Yes, this recipe is perfect for using up leftover chicken or even leftover Thanksgiving turkey.
Can I make chicken pot pie ahead of time?
You can assemble the pie a few hours ahead of baking and keep it covered in the refrigerator until you’re ready to cook.
Do I have to use a top and bottom crust?
Not necessarily. You can use just a top crust if you prefer, or even top the filling with biscuits or puff pastry for a slightly different twist.
How do I keep the bottom crust from getting soggy?
Make sure the filling is thick before adding it to the pie dish, and avoid adding excess liquid. Baking the pie on the lower oven rack can also help the bottom crust cook more evenly.
Serving Ideas
Serve warm as a hearty main dish with the creamy filling and flaky crust straight from the oven.
Pair it with a simple green salad or lightly dressed mixed greens to balance the richness of the pie.
Serve with crusty bread or dinner rolls if you want something to soak up the extra creamy sauce.
Perfect for family dinners and also works well as a make-ahead meal when you want something comforting ready to go.
Chicken Pot Pie
Ingredients
- 3 cups cooked chicken diced
- 2 tablespoons butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 refrigerated pie crusts
Instructions
- Melt the butter in a skillet over medium heat.
- Add the onion, carrots, and celery, and sauté until the vegetables are softened.
- Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens into a creamy sauce.
- Add the cooked chicken, salt, black pepper, and dried thyme, stirring until everything is well combined.
- Transfer the filling to a pie dish lined with one pie crust.
- Place the second pie crust over the top and crimp the edges to seal.
- Cut a few small vents in the top crust to allow steam to escape.
- Bake at 400°F for 35–40 minutes, until the crust is golden brown.
- Let the pot pie cool before slicing so the filling can set.
- Garnish with fresh thyme before serving.
A classic chicken pot pie that’s cozy, comforting, and always a crowd-pleaser! The creamy filling and flaky crust make it one of those meals that just feels like home. I hope you love this one, and that it makes a wonderful centerpiece at your next gathering or family dinner. Don’t forget to leave your thoughts below! Your comments help other readers, and they also help me to create and develop new recipes that you’ll enjoy making in your own kitchen.
