Chicken Pot Pie Recipe

There’s one dish that gets requested more than anything else in our house. It’s not the pasta. It’s not the tacos. It’s this chicken pot pie.

I made it for the first time on a random rainy Tuesday, mostly because I had leftover rotisserie chicken and no real plan. Silas walked in, took one bite, and asked if we could “just make this every week now.”

We don’t. But we probably should.

This version has a golden, flaky crust on top, a filling that’s rich without being heavy, and just enough herbs to make it taste like something you’d order at a cozy little restaurant. It comes together faster than you’d think too.

Let’s get into it. 🥧

What You’ll Need

Here’s everything going into this pie, split into the filling and the crust.

For the filling:

• 3 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste

For the crust:

• 2 sheets refrigerated pie crust (or homemade, if you’re feeling ambitious)
• 1 egg, beaten (for the egg wash)

That’s it. Nothing fancy, nothing you can’t find at a regular grocery store.

Tools You’ll Need

• A large skillet or Dutch oven
• A 9-inch pie dish
• A whisk
• A sharp knife and cutting board
• A pastry brush (for the egg wash)

Pro Tips

A few things I’ve learned from making this more times than I can count:

• Cook your vegetables until they’re actually soft. Undercooked carrots in a finished pie are sad. Give them a full 6-8 minutes before moving on.
• Add the flour slowly and keep whisking. This is what turns your broth into that thick, silky filling instead of a lumpy mess.
• Don’t skip the egg wash. It’s a 15-second step and it’s the entire reason the crust looks bakery-worthy.
• Vent the top crust. A few slits let steam escape so your pie doesn’t turn into a soggy situation.
• Let it rest for 10 minutes before cutting. I know it’s hard. But the filling needs a minute to set, or it’ll run everywhere.

How to Make It

1. Preheat your oven to 400°F.
2. Cook the vegetables. Melt the butter in your skillet over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes, until softened. Add the garlic and cook for another minute.
3. Build the filling. Sprinkle the flour over the vegetables and stir constantly for about a minute. Slowly pour in the chicken broth while whisking, then add the milk. Keep whisking until it starts to thicken, which takes about 5 minutes.
4. Add the good stuff. Stir in the chicken, peas, thyme, and rosemary. Season with salt and pepper. Let it simmer for 2-3 minutes, then take it off the heat.
5. Set up your crust. Press one pie crust sheet into your pie dish. Pour the filling in.
6. Top it off. Lay the second crust over the top. Trim any extra overhang, then crimp the edges with a fork.
7. Egg wash and vent. Brush the top with the beaten egg. Cut 4-5 small slits in the top so steam can escape.
8. Bake. Put it in the oven for 30-35 minutes, until the crust is deep golden brown.
9. Rest, then serve. Let it sit for 10 minutes before slicing.

Substitutions and Variations

This recipe is pretty forgiving, so here’s how to make it your own:

You can also turn this into individual pot pies using small ramekins instead of one large dish. It’s a fun way to serve it if you’re having people over.

Make Ahead Tips

You can make the filling up to 2 days ahead and store it in the fridge. Just reheat it slightly before adding it to the crust so it’s easier to spread.

You can also fully assemble the pie, cover it tightly, and freeze it unbaked for up to 3 months. Bake straight from frozen, just add an extra 15-20 minutes to the bake time.

A Few Extra Details

Nutrition (per serving, based on 6 servings): roughly 420 calories, 22g fat, 34g carbs, 20g protein. This will shift depending on the crust and milk you use.

Diet swaps: For a lighter version, swap the whole milk for 2% and use a single crust on top only, skipping the bottom layer. For gluten-free, use a 1:1 gluten-free flour blend and a gluten-free pie crust.

Pairing suggestions: A simple green salad with a light vinaigrette works well here since the pie itself is already rich. A glass of chardonnay isn’t a bad idea either.

Time-saving tip: Use rotisserie chicken and pre-diced frozen vegetable mix to cut prep time down to about 10 minutes.

Leftovers and Storage

Leftover pot pie keeps in the fridge for up to 4 days. Cover it tightly or move slices into an airtight container.

To reheat, pop individual slices in the oven at 350°F for about 15 minutes. This keeps the crust from getting soggy, which is what happens if you microwave it.

You can also freeze baked leftovers for up to 2 months. Thaw in the fridge overnight before reheating.

FAQ

Can I use a store-bought rotisserie chicken? Yes, and honestly, it’s what I use most of the time. It saves a step and adds great flavor.

Why is my filling too thin? It probably needs more time on the heat, or a touch more flour. Give it another minute or two of simmering before giving up on it.

Can I make this without a top crust? Definitely. It turns it into more of a casserole, and it still tastes great.

What size pie dish should I use? A standard 9-inch pie dish works perfectly for this recipe.

Can I add other vegetables? Go for it. Mushrooms, corn, and green beans all work well here.

Wrapping Up

This chicken pot pie is one of those recipes that feels like a hug in a dish. It’s cozy, it’s simple, and it makes your kitchen smell incredible while it bakes.

If you try this one, I’d love to hear how it turned out for you. Drop a comment below and let me know what swaps you made or how your family reacted to it.

And if you have any questions along the way, ask away. I read every comment.