Chicken pot pie is the epitome of comfort food. This hearty dish features a creamy chicken and vegetable filling encased in a golden, flaky crust. Originating from European cuisine, chicken pot pie has become a beloved staple in American households. Its warm, savory goodness makes it the perfect meal for cold nights or whenever you need something comforting and delicious.

Chicken Pot Pie


Here's what you'll need to make your own chicken pot pie:

For the Filling:

  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1/2 cup diced onion
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (or heavy cream for a richer sauce)
  • Salt and pepper to taste
  • 1 tsp dried thyme (optional)

For the Crust:

  • 1 package of pre-made pie crusts (2 crusts) or homemade pie dough
  • 1 egg, beaten (for egg wash)

Substitutions and Dietary Preferences:

  • Gluten-Free: Use gluten-free flour and pie crust.
  • Dairy-Free: Substitute butter with margarine and use almond milk or coconut milk instead of regular milk.
  • Vegetarian: Replace chicken with mushrooms or extra vegetables and use vegetable broth.


Step 1: Prepare the Filling

  1. Cook the Vegetables:
  • In a large pan, melt the butter over medium heat.
  • Add the onions, carrots, and potatoes. Cook until the vegetables are tender, about 10 minutes.
  • Stir in the peas and cook for another 2 minutes.
  1. Make the Creamy Sauce:
  • Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for about 2 minutes. This helps to thicken the sauce.
  • Gradually add the chicken broth and milk, stirring continuously until the mixture thickens and becomes creamy.
  • Season with salt, pepper, and thyme (if using).
  • Add the cooked chicken to the pan and mix well to combine.

Assembling the Pie

Step 2: Prepare the Crust

  1. Roll Out the Pastry:
  • Preheat your oven to 425°F (220°C).
  • On a lightly floured surface, roll out the first pie crust and place it into a 9-inch pie dish. Press it down gently to fit the dish.
  1. Fill the Pie:
  • Pour the prepared chicken and vegetable mixture into the pie crust, spreading it evenly.

Step 3: Top the Pie

  1. Add the Top Crust:
  • Roll out the second pie crust and place it over the filling.
  • Trim any excess dough and crimp the edges to seal the crusts together.
  • Cut a few small slits in the top crust to allow steam to escape.
  1. Apply the Egg Wash:
  • Brush the top crust with the beaten egg to achieve a golden, shiny finish.

Baking Instructions

Step 4: Bake the Pie

  1. Preheat and Bake:
  • Preheat your oven to 425°F (220°C) if you haven't already.
  • Place the pie on a baking sheet to catch any drips and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Serving and Storing

Step 5: Serve the Chicken Pot Pie

  • Serving Suggestions:
  • Allow the pie to cool slightly before serving. This helps the filling set.
  • Serve with a side of green salad or roasted vegetables for a complete meal.

Step 6: Store Leftovers

  • Storing:
  • Cover any leftovers with plastic wrap or transfer them to an airtight container.
  • Store in the refrigerator for up to 3 days.
  • To reheat, place in a preheated oven at 350°F (175°C) for 15-20 minutes or until warmed through.


Congratulations! You've made your very own chicken pot pie. We hope it brings warmth and comfort to your table. If you have any questions or feedback, feel free to reach out. Happy cooking!

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