Is there a more comforting dish than Chicken Pot Pie? Flaky, buttery pie crust enveloping a savoury filling of chicken and vegetables in a creamy herb sauce. It is one of the best comfort dishes around!
As far as comfort meal goes, pot pies have to be one of the best cozy meals out there! I absolutely love eating them and a homemade version is easily the most delicious version there is!
Chicken pot pie has always been a special meal for me. Growing up we didn’t eat it very often so when we did, it was truly special. We would devour it.
From the golden, flaky crust to the creamy, savoury filling, there is truly no better contrast in textures. Together they make the most delicious bite!
A while back, I posted a recipe for a healthier chicken pot pie soup. It’s delicious and definitely hits the spot, but sometimes, darn it, you just want the buttery crust! Today is one of those days.
I used a homemade pie crust to make this but a store-bought crust does the trick.
The recipe uses cooked chicken of any kind. I often make this Chicken Pot Pie with leftover store-bought rotisserie chicken, or leftover turkey from a holiday dinner. The recipe becomes that much easier when you don’t have to worry about that part!
I highly recommend making life easier every chance you get!
My filling is made with fresh ingredients plus some frozen peas since I rarely have fresh peas on hand. I have included tips and substitutions in a section below so keep reading for some helpful tips and ways to make this pie even easier to make!
Ingredients in Chicken Pot Pie
- Onion, carrot and celery
- frozen peas
- Chicken stock
- Cooked & shredded chicken
- Seasoning: thyme, parsley, salt and pepper
- 2 pie crusts (homemade or store bought)
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Chicken Pot Pie:
1. Cook the vegetables: In a large skillet, melt butter over medium heat. Add the fresh veggies and cook until soft.
2. Add flour (this will act to thicken the sauce later): Once the vegetables are softened, add the flour and stir to coat the vegetables. Cook for 1-2 minutes.
3. Add in the remaining filling ingredients: Slowly pour chicken stock and milk into the skillet. Add the cooked chicken, seasonings and frozen peas and simmer for 10 minutes.
6. Prepare the pie crust: Meanwhile, roll one pie crust out into a circle slightly larger than your pie dish (the circle should be about 12 inches in diameter for a 9 inch pie crust). Place the crust into the pie dish.
7. Fill and top: Add the pot pie filling into the pie crust. Roll out the other pie crust into a 10 inch circle and place it over top of the filling. Tuck the excess dough behind the bottom pie crust and then press the edges to form a good seal. Cut some slits into the top of the pastry to vent it and brush with the egg wash.
9. Bake: Bake at 400F for 35-40 minutes or until the pie turns a nice golden colour.
Tips and Substitutions
- Fresh vegetables are always the best option but you can definitely use frozen vegetables instead! Looking for a shortcut or just don’t have fresh veggies on hand? You can definitely substitute frozen vegetables instead. I have made this before with a frozen carrot, pea and corn mix and it turned out delicious! To do this, follow the recipe as stated omitting the carrots and celery in Step 1. Then, when you are adding the frozen peas in Step 4, add all of your frozen vegetables. That’s it!
- You can use homemade or store-bought pie dough. I love making pie dough myself (it is so easy to do in my food processor) and always taste the best, I think. But that doesn’t mean I haven’t used frozen before. Either option works great for this recipe. If you are looking for a recipe for homemade pie crust, check out my post for Homemade Pie Crust here!
- Use rotisserie chicken to save some time. You can definitely cook up your own chicken to make chicken pot pie, but more often than not, I use rotisserie chicken to simplify things.
- Let your filling cool. In order to achieve a tender, flaky crust, its important to let your pot pie filling cool before adding it to the crust. Adding a hot filling to the crust will melt the butter in the crust prematurely. You want to keep it as cold as possible for the best results.
- Substitute your leftover turkey instead! Using turkey instead of chicken is a great way to use up that leftover holiday meal!
- Prevent pie edges from burning. If you find the edges of your pie crust are browning far too quickly in relation to the rest of the pie, don’t fret. You can use a pie crust shield if you have one or cover the edges loosely with aluminum foil while the pie continues to bake.
Leftover chicken pot pie can be stored in the fridge. To do this, allow the pie to cool completely and then cover it with plastic food wrap. It will keep for about 3-4 days.
Can you make Chicken Pot Pie in advance?
Yes, chicken pot pie can be made in advance. You can completely bake your chicken pot pie, store it in the fridge and then reheat it in the oven. Since pot pie lasts about 3-4 days in the fridge, I like preparing chicken pot pie on the weekend when I have more time and then I have dinner sorted for a weeknight!
What to serve with Chicken Pot Pie
Since chicken pot pie is hearty, I like to serve it up with a nice salad or vegetable side dish, such as:
- Fresh salads: Strawberry Spinach Salad, Radish Cucumber Salad, Healthy Caesar Salad, and Orange Pomegranate Salad are among my favourites.
- Green beans. Some of my favourites include Green Bean Salad with Lemon Herb Vinaigrette, Green Beans Almondine, or Baked Green Bean Fries.
- Roasted Asparagus with Parmesan
- Roasted Parmesan Acorn Squash or Roasted Delicata Squash Fries
I hope you enjoy this recipe as much as I do!
Looking for more ways to use up leftover chicken? You may also like:
This post was updated on September 12, 2022 with new photos and updated information.
Chicken Pot Pie
- 1/4 cup butter
- 1 medium onion diced
- 2 medium carrots (1 cup), chopped
- 2 ribs celery (1 cup) chopped
- 1/4 cup flour
- 1 1/4 cups chicken stock
- 1 1/4 cups milk
- 4 cups chicken shredded, cooked
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup peas frozen
- 2 pie crusts (homemade or store bought)
- 1 egg beaten with 1 tablespoon water (to form an egg wash)
- In a large skillet, melt butter over medium heat. Add the onions, carrots, and celery and cook until soft.
- Once the vegetables are softened, add the flour and stir to coat the vegetables. Cook for 1-2 minutes.
- Slowly pour chicken stock and milk into the skillet. Add the cooked chicken and seasonings and bring to a simmer.
- Stir in the frozen peas and bring to a simmer again. Continue to simmer for 10 minutes, until the pot pie filling is thick. Turn off the heat and allow it to cool. Adjust seasoning as needed.
- Preheat oven to 400F.
- Meanwhile, roll one pie crust out into a circle slightly larger than your pie dish (the circle should be about 12 inches in diameter for a 9 inch pie crust). Place the crust into the pie dish.
- Add the pot pie filling into the pie crust.
- Roll out the other pie crust into a 10 inch circle and place it over top of the filling. Tuck the excess dough behind the bottom pie crust and then press the edges to form a good seal. [Note: If the pie crust overhangs too much, trim it with clean kitchen sheers.] Cut some slits into the top of the pastry to vent it and brush with the egg wash.
- Bake for 35-40 minutes or until the pie turns a nice golden colour.