If you're craving comfort food, a warm, homemade chicken pot pie is perfect for satisfying your carving. This recipe features an irresistible buttery, golden brown flaky crust with tender chicken and veggies in a rich, creamy sauce. The creamy chicken with vegetables oozing out of the golden crust is hard to resist.
Chicken Pot Pie
What is Chicken Pot Pie? It's a delicious excuse to enjoy pie for dinner! When you cut into that golden, flaky pastry, the smell of tender chicken combined with sweet carrots, peas, and onions fills the air. It’s not just pretty to look at, it tastes amazing too. This classic dish offers a comforting experience that feels both familiar and incredibly satisfying.
This classic pie is one of my all-time favorites. It’s super easy to make and so comforting to eat. In just over an hour, you can have a hot, homemade pie ready to enjoy.
Perfect for a cozy weeknight meal or a get-together with friends and family, this hearty dish is always a hit.
It’s a fantastic way to use up leftover turkey from the holidays or extra chicken from dinner. Make a bit more chicken next time and save it for this delicious pie later in the week!
I have also made a few more main dishes like Mac and Cheese and Loaded Baked Potato that you will find interesting.
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⭐Why You'll Love This Chicken Pot Pie
Incredible Flavor: This recipe combines poached chicken breast, tender veggies, spices, and a creamy broth inside a flaky pie crust. It’s packed with deliciousness!
Versatile: Customize it to your taste by adding different vegetables, spices, and herbs.
Make Ahead: Prepare the Chicken Pie a day in advance and refrigerate until you’re ready to reheat and serve. Perfect for busy days!
Family-Friendly: This Chicken Pot Pie is a hit with everyone and is sure to become a household favorite.
Perfect for Sharing: Ideal for gatherings with friends and family.
Any Occasion: Great for brunch, lunch, dinner, or any time, especially on a cold day.
If you want more comfort food you should check my Marry Me Chicken and Pork Tenderloin.
🧾Ingredients
Here’s the breakdown of what’s in this Chicken Pot Pie recipe:
For the Pie:
Sheet Pie Crust: I use store-bought pie crust for its tender, flaky texture and buttery flavor. For a twist, try puff pastry, biscuit crust, or cornbread crust.
Extra Virgin Olive Oil: Adds a rich, fruity flavor to the sautéed veggies.
Veggies: I use onion, garlic, carrots, celery, potato, green peas, and sweetcorn for their flavors and textures. They make the filling flavorful and colorful. You can also use sweet potatoes, broccoli, cauliflower, mushrooms, or spinach.
Flour: Thickens the sauce nicely.
Chicken Broth: Adds depth and richness to the filling.
Heavy Cream: Makes the sauce creamy and smooth.
Bacon: Adds a salty, smoky flavor and crispy texture.
Seasonings: Salt, black pepper, thyme, rosemary, and chipotle chili flakes for a well-rounded flavor.
Egg: Gives the crust a golden color and helps it stick together.
For Poach Chicken Breasts:
Chicken Breasts: I use high-quality chicken breasts for a tender, moist texture. You can also try turkey, pork, tofu, or tempeh.
Onion and Garlic: Add depth and sweetness to the chicken.
Seasonings: Salt, bay leaf, peppercorn, ginger, and parsley for a flavorful poaching liquid.
Water: The base for poaching the chicken.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make a Chicken Pot Pie
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How To Poach Chicken Breasts:
1. Place the chicken in a saucepan. Add salt, onion, garlic, bay leaf, peppercorns, ginger, and parsley.
2. Add enough cool water to cover the chicken.
3. Boil the water over medium-high heat.
4. Reduce the heat to low when the water boils. Cover and cook the chicken for 10-14 minutes.
5. Remove the chicken and place it on a plate.
6. Shred the chicken and set aside.
7. Strain the chicken broth and set aside.
How to Make the Filling:
1. In a pan, cook bacon in olive oil for 5 minutes until golden brown.
2. Chop the onion, carrot, and celery. Add them to the saucepan, season with salt and pepper, and cook for 7 minutes over medium heat until tender, stirring often.
3. Chop the garlic, add it to the saucepan, and cook for 2 minutes.
4. Cut the potato into small pieces and set aside.
5. Sprinkle the flour over the bacon and vegetables, stir, and cook for 2 minutes to remove the raw flour taste.
6. Slowly pour in the chicken broth and cream, add the potato, thyme, rosemary, and chipotle flakes, and stir for about 8 minutes until the mixture thickens.
7. Add the shredded chicken, peas, and corn. Stir well, then remove from heat and let cool.
How to Cook a Chicken Pot Pie:
1. Brush the pan with oil.
2. Place one sheet of pie dough in a 9-inch pie plate, pressing it into the corners and up the sides.
3. Trim any excess dough around the edges.
4. Freeze for 30 minutes.
5. Remove from the freezer and pour the cooled chicken filling into the pie crust.
6. Place a sheet of pie dough on the chicken filling. Trim the excess, then seal and crimp the edges.
7. Cut 4 slits in the crust to let steam escape, then brush with egg wash.
8. Bake the chicken pot pie at 175°C (350°F) for 50-60 minutes, until the crust is golden and the filling is bubbling.
9. Let the pie cool for 30 minutes before serving.
📖Variations
Vegetarian Pot Pie: Packed with mushrooms, carrots, peas, and potatoes in a savory sauce, no chicken needed.
Vegan Pot Pie: Features tofu, tempeh, or seitan with veggies in a delicious vegan-friendly sauce.
Turkey Pot Pie: A twist on the classic, using turkey for a unique flavor.
Seafood Pot Pie: Filled with shrimp, fish, or crab, plus veggies in a tasty seafood broth.
💭Tips for Making Chicken Pot Pie
Flavorful Broth: Use a rich chicken broth for the filling to boost the pie’s taste.
Properly Cooked Chicken: Ensure the chicken is fully poached to avoid dry or undercooked pieces in the pie.
Balanced Seasoning: Season the filling well with herbs, spices, and salt for a flavorful pie.
Even Ingredient Distribution: Spread the chicken and veggies evenly for a balanced bite every time.
Correct Baking Time: Bake until the crust is golden and the filling is hot and bubbling.
Resting Time: Let the pie rest for a few minutes after baking to allow the filling to settle and thicken before serving.
Storage: Let the pie cool completely before storing. Wrap it well in foil or plastic wrap to keep it from drying out, or place it in an airtight container. Store in the fridge and enjoy within 3-4 days for the best taste.
❓Commonly Asked Questions
To prevent a soggy crust, avoid overfilling the pie with sauce, and consider pre-baking the bottom crust briefly before adding the filling.
Absolutely, you can pre-cook the ingredients for Chicken Pot Pie ahead of time and assemble it later, or even freeze it for future consumption. It is a great way to save time and enjoy a delicious meal on a busy night.
Pair chicken pot pie with a crisp green salad, steamed vegetables, or buttery dinner rolls for a well-rounded meal.
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Chicken Pot Pie
Ingredients
For the Pie
- 2 Sheet Pie Crust
- 3 tablespoon Extra Virgin Olive Oil
- 1 Onion
- 3 Garlic Cloves
- 2 Carrots
- 2 Stalk Celery
- 1 Potato
- 165 g Frozen Green Peas
- 80 g Frozen Sweetcorn
- 42 g All-purpose Flour
- 500 ml Chicken Broth
- 1 Chicken Stock Pot
- 120 ml Heavy Cream
- 100 g Bacon
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 teaspoon Fresh Thyme
- 2 teaspoon Rosemary
- ½ teaspoon Chipotle Chilli Flakes
- 1 Egg
For Poach Chicken Breasts
- 3 Skinless Chicken Breasts
- 1 teaspoon Salt
- ½ Onion
- 1 Garlic Clove
- 1 Bay Leaf
- 1 teaspoon Peppercorn
- 1 sliced Ginger
- 1 bunch Parsley
- 600 ml Water
Instructions
How To Poach Chicken Breasts
- Place the chicken in a saucepan. Sprinkle the salt and add onion, garlic, bay leaf, peppercorns, ginger, and parsley.
- Add enough cool water to cover the chicken.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to low when the water starts to boil. Cover the saucepan and cook the chicken for around 10 to 14 minutes.
- Remove the chicken and place the chicken on a plate.
- Shred the chicken and set aside.
- Strain the chicken broth and set aside.
How to Make the Filling
- In a pan, add extra virgin olive oil and bacon, and cook for 5 minutes until golden brown.
- Cut the onion, carrot and celery into small pieces, add the vegetables to the saucepan, season with salt and pepper and cook for 7 minutes over medium heat until the vegetables are tender, stirring frequently.
- Cut the garlic into small pieces, add to the saucepan and cook for 2 minutes.
- Cut the potato into small pieces and set aside.
- Sprinkle the flour over the bacon and vegetables, stir to combine and cook for 2 minutes until the flour is cooked out.
- Slowly pour in the chicken broth with chicken stock pot and cream, and add potato, thyme, rosemary and chipotle chilli flakes, stirring constantly for around 8 minutes until the mixture thickens.
- Add the shredded chicken, peas and sweetcorns. Stir well to combine, remove from heat and let to cool down.
How to Make the Chicken Pot Pie
- Brush the bottom and side of the pan with oil.
- Place one sheet of prepared pie dough in a 9-inch pie plate and gently press into the corners and up the sides of the pan.
- Trim any access dough hanging over the edges.
- Place it in the freezer for 30 minutes.
- Remove from the freezer and pour in the cooled chicken filling into the pie crust.
- Place one sheet of prepared pie dough on top of the chicken filling. Trim the excess crust. Seal the edges and crimp as desired.
- Cut 4 slits in the top of the crust to allow steam to escape. Brush the pie crust with egg wash.
- Bake the chicken pot pie in a preheated oven at 175 C (350 F) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and allow the pie to cool for 30 minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Thanks for this delicious comfort food, love the way you show the entire cooking process, watching it just makes me hungry 😋
Estefania says
Hi Sandra, Thanks for you comment, I hope you will try to make and enjoy it too.