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Chicken pot pie is a classic comfort food that never really goes out of style. You can’t go wrong with a savory pot pie when you’re in the mood for something hearty and homemade. This version is especially easy because it uses just a top crust, so you get all of that rich, creamy chicken filling with less fuss. I finished mine with an all-butter shortcrust made from my pâte brisée recipe, and it gives the pie a flaky, golden topping that’s hard to beat.
The filling can vary depending on taste and tradition, but chicken and mixed vegetables in a thickened sauce are among the most familiar versions. Typical ingredients include a protein, usually beef or chicken, and vegetables like carrots, peas, and corn. Everything comes together in a thickened sauce or gravy that makes the filling rich and comforting without being complicated.
The crust is what sets the pot pie apart from other one-pot casseroles and stews. It’s typically a shortcrust pastry, such as pâte brisée, made with flour, butter, salt, and water. A pot pie can be made with a top and bottom crust or top crust only. They can also be baked in ramekins for individual portions or in one large baking dish for a family-style pie.
What You’ll Like About This Recipe
Rich, savory filling. A buttery roux, chicken broth, and cream create a smooth, flavorful sauce.
Simple approach. One top crust keeps prep easier without sacrificing that classic pot pie feel.
Comfort food favorite. Familiar flavors that are always satisfying and family-friendly.
Ingredient Notes
- Pie crust: An all-butter pâte brisée gives the best flavor, but a store-bought crust works well.
- Butter: Forms the base of the roux and adds richness to the filling.
- Onion and celery: Create a classic aromatic base.
- Chicken broth and base: Broth provides body, while chicken base deepens the flavor.
- Heavy cream: Adds richness and helps create a silky texture.
- Cooked chicken: Rotisserie or leftover chicken works perfectly here.
- Frozen vegetables: Peas, carrots, and corn add color and sweetness with no extra prep.
- Egg wash: Helps the crust bake up golden and glossy.
Steps to Make This Chicken Pot Pie
- Prepare the pie dough and refrigerate while making the filling.
- Preheat the oven and butter the baking dish.
- Cook the onion and celery in butter until softened, then add the garlic.
- Stir in the flour and cook briefly to form a roux.
- Gradually whisk in the broth and chicken base until thickened, then add the cream and seasonings.
- Stir in the chicken and vegetables, then remove from heat.
- Transfer the filling to the baking dish.
- Roll out the dough, place it over the filling, trim and crimp the edges, and cut slits in the top.
- Brush with egg wash and bake until the crust is golden and the filling is bubbling.
Tips
- Let the filling cool slightly before topping with the crust to prevent a soggy bottom.
- Taste the sauce before adding the chicken so seasoning can be adjusted easily.
- Place the pie dish on a baking sheet to catch any bubbling overflow.
- Allow the pot pie to rest before serving so the filling sets up.
Recipe Variations
- Use turkey. Leftover turkey works beautifully in place of chicken.
- Add mushrooms. Sautéed mushrooms add depth and earthiness.
- Make it herby. Add fresh parsley, sage, or rosemary to the filling.
- Try a biscuit topping. Swap the pastry for drop biscuits for a different texture.
Serving Suggestions
- Serve with a simple green salad to balance the richness.
- Add cranberry sauce or chutney for a bright contrast.
- Pair with steamed green beans or roasted Brussels sprouts.
- Choose crusty bread to soak up extra sauce.
How to Store
Refrigerate: Cover and refrigerate leftovers for up to 4 days.
Freeze: Freeze baked and cooled pot pie portions for up to 2 months.
Reheat: Warm in a 350°F oven until heated through and the crust is crisp.
Best Chicken Pot Pie Recipe
Ingredients
- Butter for the pie plate
For the Crust
- 1 pie pastry sheet for 1 single crust pie, homemade or store-bought
For the Pot Pie Filling
- 5 tbsp unsalted butter
- ½ cup diced onion
- ½ cup diced celery
- 1 large clove garlic, minced
- ⅓ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 tsp chicken base, or bouillon granules
- ½ cup heavy cream
- ½ tsp dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups cubed cooked chicken
- 1 cup frozen peas and carrots, thawed
- ½ cup frozen corn, thawed
For the Egg Wash
- 1 large egg
- 1 tbsp cream or milk
- 1 pinch fine sea salt
Recommended Equipment
Instructions
- If using homemade pie dough, shape it into a disk and refrigerate it while you make the filling.1 pie pastry sheet for 1 single crust pie
- Lightly butter a 9 1/2-inch deep-dish pie plate and heat the oven to 375°F.Butter for the pie plate
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring, until softened, about 6 to 9 minutes.5 tbsp unsalted butter | 1/2 cup diced onion | 1/2 cup diced celery
- Add the garlic to the skillet and cook for 30 seconds to 1 minute longer.1 large clove garlic
- Add the flour to the skillet mixture and cook, stirring constantly, for 2 minutes.1/3 cup all-purpose flour
- Gradually add the chicken broth and chicken base or bouillon granules to the skillet, stirring frequently, until thickened. Add the heavy cream and stir to blend. Add the thyme, then taste for seasoning and add kosher salt and freshly ground black pepper to taste.1 1/2 cups chicken broth | 1 tsp chicken base | 1/2 cup heavy cream | 1/2 tsp dried thyme | Kosher salt | Freshly ground black pepper
- Add the cubed cooked chicken, peas and carrots, and corn; cook, stirring often, for 2 minutes. Remove the pan from the heat.3 cups cubed cooked chicken | 1 cup frozen peas and carrots | 1/2 cup frozen corn
- Pour the chicken mixture into the prepared pie plate.
- Roll the dough out to a round or square about 1 inch larger than the baking pan; place it over the chicken filling. Trim the pastry and fold the edge under. Crimp the edge with your fingers or the tines of a fork.
- Whisk the egg with the cream or milk and a pinch of salt, then brush it over the crust.1 large egg | 1 tbsp cream or milk | 1 pinch fine sea salt
- Using a sharp knife, cut several slits in the top of the crust. Set the pie plate on a baking sheet in case the filling bubbles over. Bake the pie until the pastry is golden brown and the filling is bubbling up through the slits, about 25 to 35 minutes.
- Remove the pot pie to a rack and let it cool for 10 minutes before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
