The BEST Chicken Pot Pie Recipe
You know those days when you crave pure, soul-soothing comfort food? That’s when The BEST Chicken Pot Pie absolutely shines. With its flaky, golden crust and creamy, savory filling packed with tender chicken and fresh veggies, this classic dish will transport you straight to cozy kitchen-table memories. It’s hearty, dreamy, and guaranteed to bring big smiles to your dinner table—no wonder it’s earned its reputation as The BEST Chicken Pot Pie!
Ingredients You’ll Need
Every ingredient in The BEST Chicken Pot Pie plays a key role, adding flavor, texture, and a pop of color. Don’t be put off by the list; these are all familiar, accessible items that come together deliciously. Here’s what you’ll need, plus a few little tips for getting the most out of each:
- Chicken broth or stock (2 cups): Rich and savory, this forms the flavorful base of your filling—go for homemade if you’ve got it!
- Red potatoes (2 small, peeled and chopped): They add body, silkiness, and hearty comfort—just the right amount of creaminess but still hold their shape.
- Celery (1 stalk, diced): Essential for that subtle earthy note and a little crunch.
- Carrot (1 small, finely chopped): Brings natural sweetness and color, making every slice inviting.
- Yellow onion (½ cup, diced): The aromatic backbone that ties the flavors together.
- Frozen peas (½ cup): Add last for a burst of color, tenderness, and a bit of spring flavor.
- Roasted chicken (2 cups, chopped): The star of the show! Leftover rotisserie or home-roasted chicken works beautifully.
- Butter (4 tablespoons): Adds richness for the roux, which thickens the filling.
- All purpose flour (4 tablespoons): Makes the magic happen with the butter—flawless thickening agent.
- Milk or half and half (½ cup): For a creamy, luscious sauce—use half and half for extra indulgence.
- Dried whole sage leaves or rubbed sage (1 tablespoon): Sage brings deep, herbal warmth that instantly feels like home.
- Dried thyme (1 tablespoon): Earthy and aromatic—pairs perfectly with chicken and veggies.
- Nutmeg (pinch): Just a whisper elevates everything; don’t skip it!
- Salt and pepper (to taste): Season with care; a little extra black pepper adds bite.
- Ready-to-bake pie crusts (2, 9-inch round): Store-bought or homemade—these guarantee the classic, flaky topping and base that makes The BEST Chicken Pot Pie so irresistible.
How to Make The BEST Chicken Pot Pie
Step 1: Prep and Simmer the Vegetables
Start by preheating your oven to 400° Fahrenheit—this gives the crust its signature golden finish. In a big saucepan, pour in the chicken broth and add the diced celery, chopped red potatoes, finely chopped carrots, diced onions, and frozen peas. Bring everything up to a gentle boil, then turn down the heat and let it all simmer together for ten minutes. This step builds the base flavor while making sure the veggies turn perfectly tender.
Step 2: Add the Chicken
Now, toss in the star of The BEST Chicken Pot Pie—roasted, chopped chicken. Simmer the mixture for an extra ten minutes so the chicken gets ultra-tender and soaks up all those savory aromatics. Around this point, I like to take my pie crusts out of the fridge to take the chill off, which makes them easier to roll and fit into your pie pan.
Step 3: Make the Roux
In a smaller saucepan, melt the butter and stir in the flour over medium heat. Let it get toasty and golden (but not too brown), which takes about a minute or so. This roux is the secret weapon that makes your pot pie filling luxuriously thick. Bubbling away for a quick moment gets rid of any raw flour taste.
Step 4: Create the Creamy Filling
Pour in the milk or half and half, then add the dried sage, dried thyme, pinch of nutmeg, and season with salt and pepper. Keep stirring; within a couple of minutes, you’ll notice the mixture transforms into a rich, aromatic herb-infused paste. Pour this into the pot with your simmering chicken and veggie medley, and stir to mingle all the creamy goodness.
Step 5: Assemble the Pot Pie
Roll out one pie crust to fit snugly in your pie pan and pour in that luscious filling—it should look both hearty and velvety. Layer the second crust on top. Tuck and fold the top crust’s edges behind the bottom crust and gently crimp with a fork for a classic, rustic seal. Remember to cut little vents or shapes in the center so steam can escape while baking, giving you that perfect, shatteringly crisp top.
Step 6: Bake to Perfection
Set your assembled pie on the middle oven rack and bake for 35 to 45 minutes. You’ll know it’s ready when the crust is burnished gold and the filling bubbles energetically at the edges—the aroma at this point is pure comfort! Let cool for a few minutes so the filling sets up before slicing.
How to Serve The BEST Chicken Pot Pie
Garnishes
A sprinkle of fresh parsley or a scattering of freshly cracked black pepper adds a beautiful finish to The BEST Chicken Pot Pie. If you want even more color, try a pinch of flaky sea salt or a couple of sage leaves right on top of the crispy crust.
Side Dishes
This pie is a meal in itself, but it’s heavenly paired with a simple green salad tossed in a bright vinaigrette. For heartier appetites, serve with roasted asparagus, steamed green beans, or some buttery mashed potatoes to complement all the creamy, herby richness.
Creative Ways to Present
For cozy dinner parties or family gatherings, bake the pie in individual ramekins for personal pot pies—guests go wild for their own little pie! Or make hand-pie versions with the same filling and crust for a rustic, picnic-friendly treat. The BEST Chicken Pot Pie adapts beautifully to any occasion.
Make Ahead and Storage
Storing Leftovers
Let any leftover pot pie cool to room temperature, then cover tightly with foil or transfer to an airtight container. It keeps well in the refrigerator for up to 4 days, and the flavors only get cozier as they meld.
Freezing
If you want to plan ahead, assemble The BEST Chicken Pot Pie but don’t bake it—wrap the unbaked pie tightly with foil and freeze for up to two months. You can also freeze baked slices, individually wrapped, for quick comfort-food cravings. Just be sure to allow a little extra baking time if cooking straight from frozen!
Reheating
Warm leftovers in a 350° Fahrenheit oven, uncovered, until heated through and the crust is crisp again (about 20 to 25 minutes). For individual slices, a quick zap in the microwave works, but you’ll keep that dreamy crust extra flaky if you stick to the oven.
FAQs
Can I use rotisserie chicken in The BEST Chicken Pot Pie?
Absolutely! Rotisserie chicken makes this recipe even more weeknight-friendly and adds a delicious roasted flavor. Just remove the skin and shred or chop the meat before adding.
Can I make this pot pie vegetarian?
Yes! Swap the chicken for extra veggies like mushrooms, sweet potatoes, or even white beans, and use vegetable broth. The herb and creamy sauce will still sing with flavor.
Is it okay to use only one crust on top instead of a double crust?
Definitely. For a lighter take on The BEST Chicken Pot Pie, simply use only the top crust, and bake the filling directly in a casserole dish. It’s still every bit as comforting!
Can I make the filling ahead of time?
Yes, the filling can be made a day or two in advance and stored in the fridge. When you’re ready, assemble with your crusts and bake as usual. It’s a real time-saver for busy days or entertaining.
What can I do if my crust edges are browning too quickly?
If you notice the edges getting a bit too tan before the pie is done, simply tent them with foil for the rest of the baking time. This prevents burning and keeps everything golden and gorgeous.
Final Thoughts
I can’t recommend The BEST Chicken Pot Pie enough for those who love shared meals, cozy flavors, and pure comfort on a plate. Try it once, and you’ll understand why it’s my go-to recipe. Can’t wait to hear what you think—happy baking!
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The BEST Chicken Pot Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch pie 1x
- Diet: Non-Vegetarian
Description
This classic Chicken Pot Pie recipe is a comforting and delicious dish perfect for a cozy family dinner. With a creamy filling of chicken and veggies, all encased in a flaky pie crust, it’s sure to be a hit at the dinner table.
Ingredients
For the Filling:
- 2 cups chicken broth or stock
- 2 small red potatoes, peeled and chopped
- 1 celery stalk, diced
- 1 carrot, finely chopped
- 1/2 cup yellow onion, diced
- 1/2 cup frozen peas
- 2 cups chopped roasted chicken
For the Roux:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 cup milk or half and half
- 1 tablespoon dried whole sage leaves or rubbed sage
- 1 tablespoon dried thyme
- 1 pinch nutmeg
- Salt and pepper, to taste
For the Crust:
- 2 9-inch round ready-to-bake pie crusts (store-bought or homemade)
Instructions
- Preheat oven to 400°F.
- Add chicken
- Make the Roux
- Assemble the Pie
- Bake
In a large saucepan, combine chicken broth, celery, potatoes, carrots, onions, and peas. Bring to a boil, then reduce heat and simmer for 10 minutes.
Simmer for an additional 10 minutes. Roll out one pie crust and place it in the bottom of a pie pan.
Melt butter in a saucepan, stir in flour until golden. Add milk, nutmeg, sage, thyme, salt, and pepper. Simmer until thickened. Pour into the chicken mixture.
Pour filling into the pie pan. Cover with the second pie crust, seal edges, and vent the top.
Bake in the preheated oven for 35-45 minutes, until crust is golden and filling is bubbly.
Notes
- You can use store-bought rotisserie chicken for convenience.
- Feel free to add other favorite vegetables like corn or green beans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 5g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Chicken Pot Pie, Comfort Food, Homemade Pie, Family Dinner
