Comfort Food Chicken Pot Pie

Name: Comfort Food Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas, frozen or fresh; 1/2 cup celery, diced; 1/2 cup onion, diced; 1/3 cup butter; 1/3 cup all-purpose flour; 1 3/4 cups chicken broth; 2/3 cup milk; 1 teaspoon thyme; Salt and pepper to taste; 1 package (14.1 oz) refrigerated pie crusts; 1 egg, beaten (for egg wash)

Highlighted under: Simple Ideas

I absolutely love making Chicken Pot Pie, especially when the weather turns chilly. The aroma of the savory filling wafting through the kitchen gets everyone in my house excited for dinner. I appreciate how versatile this dish can be, allowing me to use leftovers and seasonal vegetables. Each bite is a warm hug that reminds me of home, making it a perfect recipe for gatherings or cozy nights in. Plus, the flakiness of the crust contrasted with the creamy filling is irresistible!

Created by

Frederica Houghton

Last updated on 2026-02-01T21:06:35.935Z

When I first tackled Chicken Pot Pie, I was pleasantly surprised at how achievable it was! I focused on making a rich filling with tender chicken and fresh vegetables simmered in a velvety sauce. I found that using a rotisserie chicken significantly cut down on prep time, which was a game changer.

Another tip I discovered during my cooking journey was to chill the pie crust before rolling it out. This simple step made the dough much easier to handle and resulted in a beautifully flaky crust. Trust me, it's worth the extra few minutes!

        Why You'll Love This Recipe
        Hearty and satisfying, perfect for comfort food lovers.
The creamy filling is packed with flavor and nutrition.
A golden, flaky crust that completes every bite beautifully.

      

Mastering the Filling

The filling is the heart of any Chicken Pot Pie, and mastering it is crucial for your dish's success. Start by sautéing the onions, carrots, and celery in butter until they’re soft and fragrant. This method not only builds flavor but also ensures a well-cooked filling. Be careful not to rush this step; a gentle heat will release the vegetables' natural sweetness without burning them. Aim for about 5 minutes of sautéing, ensuring the veggies are tender but not mushy.

When making the filling, the ratio of flour to liquid is essential for achieving a creamy texture. Adding the flour and cooking it briefly before pouring in the broth allows the flour to absorb moisture, avoiding any raw flavor in your final dish. Stir constantly to prevent lumps and gradually incorporate the liquids; it should thicken into a glossy mixture that coats the back of a spoon. If it’s too thick, adding a splash more milk can help smooth it out.

Perfecting the Crust

Using store-bought pie crusts makes this recipe convenient, but there are a few tips to ensure they turn out perfect every time. Before unrolling, let the crust sit at room temperature for about 10 minutes; this makes it easier to spread without cracking. When you place the first crust in the pie dish, gently mold it to prevent any air bubbles that could affect the final crust’s texture. A well-fitted crust means even baking, resulting in a flaky, golden crust that complements the creamy filling.

For a beautiful and professional finish, don't skip the egg wash. Brushing the crust with a beaten egg before baking not only adds color but also creates a protective layer that helps prevent sogginess from the filling. Be sure to cut slits in the top crust before baking; this allows steam to escape and keeps the crust from puffing up too much. Look for a rich golden-brown finish when baking – it usually takes around 30-35 minutes at 425°F (220°C).

Ingredients

Gather all the ingredients before you begin. Having everything at hand makes the cooking process smoother and more enjoyable!

For the Filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas, frozen or fresh
1/2 cup celery, diced
1/2 cup onion, diced
1/3 cup butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
1 teaspoon thyme
Salt and pepper to taste

For the Crust

1 package (14.1 oz) refrigerated pie crusts
1 egg, beaten (for egg wash)

Feel free to customize the filling with your favorite vegetables or swap the chicken for turkey or a vegetarian option!

Instructions

Let’s get started with making this comforting dish!

Prepare the Filling

In a large pot, melt the butter over medium heat. Add onions, carrots, and celery; sauté until softened, about 5 minutes. Stir in flour and cook for 1 minute before gradually adding chicken broth and milk. Mix well and add chicken and peas. Season with thyme, salt, and pepper. Allow the mixture to simmer for a few minutes until thickened.

Assemble the Pie

Preheat your oven to 425°F (220°C). Roll out one pie crust into a 9-inch pie pan and fill with the chicken mixture. Place the second crust on top and crimp the edges to seal. Cut slits in the top crust to allow steam to escape. Brush the top with beaten egg.

Bake the Pie

Bake in the preheated oven for 30-35 minutes until the crust is golden brown. If the edges brown too quickly, cover them with foil. Allow the pie to cool for a few minutes before slicing.

Enjoy this delicious comfort food with your loved ones!

Pro Tips

For a more robust flavor, try adding herbs like rosemary or parsley to the filling. Using a mix of vegetables can also enhance the texture and taste.

Storage Tips

Chicken Pot Pie can be a great make-ahead dish. If you prepare it in advance, consider not baking it until you’re ready to serve. Assemble the pie, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to eat, simply bake it from the fridge and add an extra 5-10 minutes to the cooking time, ensuring that it reaches a safe internal temperature.

Leftover Chicken Pot Pie can be stored in the refrigerator for up to three days. To reheat, cover the pie with aluminum foil to prevent the crust from getting too dark, and warm it in a 350°F (175°C) oven for about 20-25 minutes. If you decide to freeze the unbaked pie, ensure it’s well-wrapped; it can be frozen for up to three months. Just remember to adjust the baking time when it’s cooked straight from frozen.

Ingredient Substitutions

Feel free to customize your Chicken Pot Pie with various ingredients! If you're looking for a lower-fat option, you can swap half the butter in the filling for olive oil or use low-fat milk instead of whole milk. Vegetarians can replace the chicken with hearty vegetables like mushrooms or tofu and use vegetable broth to create a flavorful filling.

For those with dietary restrictions, gluten-free pie crusts are widely available and work well as a substitute for the traditional crust. Additionally, if thyme isn’t your favorite herb, rosemary or sage can offer a lovely flavor profile that complements the filling. Simply adjust according to your preference, as this dish is highly versatile.

Questions About Recipes

→ Can I use store-bought rotisserie chicken?

Absolutely! Using rotisserie chicken saves time and adds great flavor to your pot pie.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I freeze Chicken Pot Pie?

Yes! You can freeze unbaked chicken pot pie. Wrap tightly in plastic wrap and aluminum foil. Thaw in the fridge before baking.

→ What other vegetables work well in this recipe?

You can add corn, green beans, or even mushrooms for added flavor and texture.