Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb chicken breast or thighs, cooked and shredded; 2 Tbsp olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery ribs, diced; 3 garlic cloves, minced; 4 Tbsp unsalted butter; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 3/4 tsp salt, or to taste; 1/2 tsp black pepper; 1/2 tsp thyme; 1 cup frozen peas; 1 store-bought or homemade pie crust (top and bottom crusts); 1 egg, beaten (for egg wash)

Why You’ll Love Chicken Pot Pie Recipe

It’s deeply satisfying and hearty — the creamy gravy, chicken, and veggies make it a complete, all-in-one meal.
The homemade crust is buttery and flaky, giving a much better texture than store‑bought pies.
It’s versatile: you can easily swap in leftover chicken or turkey, vary the vegetables according to what you have, and even use puff pastry for a shortcut.
Once baked, it delivers that warm, homemade dinner comfort that brings people together — ideal for family meals or cozy nights in.

Ingredients

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

1 homemade pie crust (2 round disks)
4 cups cooked chicken, shredded
6 Tbsp unsalted butter
1 medium yellow onion (about 1 cup chopped)
2 medium carrots (about 1 cup thinly sliced)
8 oz white or brown mushrooms, stems discarded, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken stock
1/2 cup heavy cream
2 tsp fine sea salt (or to taste), plus extra kosher salt for garnish
1/4 tsp black pepper (plus extra for garnish)
1 cup frozen peas (do not thaw before adding)
1/4 cup finely chopped parsley (plus extra for garnish)
1 egg (beaten, for egg wash on crust)

Directions

In a Dutch oven or heavy pot, melt the butter over medium heat. Add the chopped onion and sliced carrots and sauté for about 8 minutes until softened.
Add the mushrooms and garlic and continue cooking for 5 more minutes until the mushrooms are tender.
Sprinkle in the flour and stir for 2 minutes to cook off the raw taste. Slowly add the chicken stock and heavy cream while stirring. Simmer for about 1 minute until the mixture thickens into a gravy. Season with salt and pepper.
Stir in the shredded chicken, frozen peas, and parsley. Remove from heat and let cool slightly.
Roll out one pie crust to a 12-inch circle and fit it into a 9-inch deep pie dish. Add the filling evenly over the bottom crust.
Roll out the second crust to a 10-inch circle and place it over the filling. Tuck the edges under and crimp to seal. Cut 5 small slits in the top to vent.
Brush the top with beaten egg and sprinkle lightly with salt and pepper.
Bake at 425°F for 30–35 minutes or until the crust is golden brown and the filling is bubbling. Cover edges with foil if browning too fast.
Let the pie rest for 15 minutes before slicing to help the filling set.

Servings and timing

Serves: 8 servings
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

Swap the vegetables: use green beans, celery, corn, broccoli, or chopped potatoes in place of mushrooms or peas.
Change up the herbs: use thyme, oregano, or chives for a different flavor.
Use different meat: try leftover turkey or ham for a post-holiday twist.
Shortcut crust: save time by using store-bought pie crust or puff pastry.

Storage/Reheating

Let the pie cool completely, then wrap tightly with foil or plastic wrap. Refrigerate for up to 4 days.
To reheat, bake at 350°F for 20–30 minutes or until warmed through. Individual slices can be microwaved.
To freeze, assemble the unbaked pie, wrap it in foil, and freeze for up to 2 months. When baking from frozen, thaw for 30 minutes, then bake covered with foil at 425°F, adding 25–30 minutes to the baking time. Remove foil to brown the crust at the end.

FAQs

How can I use leftover chicken or turkey for this pot pie?

Just measure about 4 cups of shredded cooked meat and stir it into the filling mixture before adding it to the crust.

Can I use store‑bought pie crust instead of homemade?

Yes, a store‑bought double pie crust works well and saves time. Be sure to thaw it before using.

What if the crust edges brown too fast?

Cover the edges with foil or use a pie shield to prevent burning while the center continues baking.

Can I use a lighter alternative to heavy cream?

Yes, half-and-half or a mix of milk and butter can work, though the filling will be less rich.

What other vegetables can I use?

Green beans, corn, broccoli, or diced cooked potatoes are excellent additions or swaps.

Can I make the filling ahead of time?

Yes, the filling can be made a day in advance and stored in the fridge until you’re ready to assemble and bake.

How do I reheat leftovers?

Bake at 350°F until heated through, or microwave individual slices for quick reheating.

Can I freeze the pie before baking?

Yes, assemble the pie, wrap tightly in foil, and freeze. Thaw slightly before baking with added time.

How do I avoid a soggy bottom crust?

Let the filling cool slightly before adding it to the crust, and ensure it isn’t too wet. Use an all-butter crust for better texture.

Is this recipe good year‑round?

Absolutely. While especially comforting in colder months, it works year‑round with seasonal vegetables.

Conclusion

This Chicken Pot Pie is everything a comforting homemade meal should be — creamy, hearty, and loaded with flavor. With its golden crust and savory filling, it’s sure to be a hit for family dinners, holiday leftovers, or when you just want something warm and delicious. Whether you stick to the classic recipe or mix in your own twist, it’s a dish you’ll come back to again and again.

Chicken Pot Pie