Why You’ll Love This Recipe

It’s a full meal in one — proteins, vegetables, and carbs all together.
The creamy, well-seasoned filling paired with buttery crust is deeply comforting.
You can adapt it with your favorite vegetables or herbs.
It reheats well, making it great for leftovers or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or diced)
Onion
Carrots
Celery
Peas (fresh or frozen)
Butter
All‑purpose flour
Chicken broth
Milk or cream
Salt & pepper
Fresh or dried herbs (e.g. thyme, parsley)
Pie crusts (top and bottom) or puff pastry
Egg (for egg wash)

Directions

Preheat oven. Preheat to about 200 °C (around 400 °F).
Prepare filling.
- In a large skillet, melt butter. Add diced onion, carrot, and celery. Cook until softened.
- Stir in flour and cook briefly to form a roux (this thickens the sauce).
- Slowly whisk in chicken broth and milk (or cream). Cook, stirring, until mixture thickens and is smooth.
- Add herbs, salt, and pepper to taste.
- Stir in cooked chicken and peas (if frozen, no need to thaw). Mix until everything is coated in the creamy sauce.
Assemble the pie.
- Roll out or place one crust into the bottom of a pie dish.
- Pour the chicken‑vegetable filling into the crust.
- Cover with the second crust (or pastry top). Seal the edges (crimp or press with fork).
- Cut slits in the top crust to allow steam to escape. Brush the top with beaten egg (egg wash) for better browning.
Bake.
- Place the pie on a baking sheet (to catch any drips) and bake until the crust is golden and the filling is bubbling, approximately 30–40 minutes.
- If the crust edges brown too fast, cover them with foil.
Rest and serve.
- Let the pie rest for 10–15 minutes after baking before cutting — this helps the filling set and reduces leaking.

Servings and timing

Servings: about 6–8
Prep time: 20 minutes
Cook time (filling + baking): ~45 minutes
Total time: approximately 1 hour to 1 hour 15 minutes

Storage/Reheating

Store leftovers in the refrigerator, covered, for up to 3–4 days.
To reheat, cover with foil and warm in the oven at ~175–180 °C (350 °F) until heated through.
You can reheat individual slices in the microwave, though the crust may lose crispness.
To freeze: assemble (or bake) and allow to cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and then bake or reheat as above.

FAQs

What type of chicken is best to use?

Cooked, leftover roast chicken or boiled chicken breast/thighs both work well. Use meat that’s already cooked to avoid overcooking.

Can I use only one crust?

Yes — you can make a “pot pie” with just a top crust or even use puff pastry over the filling. Alternatively, you could make it as a “cobbler style” with a biscuit topping.

What vegetables can I substitute or add?

You can adapt with vegetables like corn, mushrooms, potatoes, green beans, or zucchini — just make sure they are cut to a size that will cook properly inside the pie.

Can I make this gluten‑free?

Yes — use a gluten‑free flour blend for thickening and gluten‑free pie crusts.

How do I prevent a soggy bottom crust?

Prebake (blind bake) the bottom crust slightly before adding filling.
Ensure your filling is well thickened (not too watery) before pouring in.
Bake on a lower rack in the oven so the bottom gets sufficient heat.

Can I make this in advance?

Yes — you can prepare the filling ahead and refrigerate. When ready, assemble and bake. You can also fully assemble and refrigerate (covered) for a few hours before baking.

How do I know it’s done?

The crust should be golden brown and firm, and the filling should bubble through the steam slits in the top.

Can I reduce the cream/milk?

You can reduce a bit and replace with extra broth, but the texture will be lighter and less creamy. The dish will still work, though richer and creamier is classic.

What herbs and spices pair well?

Thyme, parsley, sage, or rosemary work nicely. A pinch of nutmeg can enhance the creaminess.

Conclusion

Chicken Pot Pie is a beloved classic that offers comforting flavors, hearty filling, and buttery pastry in one satisfying dish. It’s flexible, family‑friendly, and ideal for making ahead or enjoying as leftovers. Whether served on a cozy evening or for a special gathering, it strikes a perfect balance of flavors and textures.

Chicken Pot Pie

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating