Chicken Pot Pie is the perfect comfort food, and I have a recipe that’s about to be something out of your dreams! It’s buttery, and flaky, and has the best creamy chicken and vegetable filling to truly make your day.
Chicken pot pie is a delicious savory pie with a chicken filling with the perfect mix of vegetables and a homemade roux to give you the ideal comfort food. It’s incredibly easy to whip up!
Be ready to have the best-tasting pot pie you’ve ever had, thanks to the easy-to-make crust recipe that’ll give you a golden brown, crisp crust that covers tender, flavorful vegetables and chicken. It’s the perfect meal for any occasion and makes winter evenings much more special.
🥘 INGREDIENTS YOU'LL NEED
This tasty pot pie only requires simple, pantry-staple ingredients.
You can scroll down to the recipe card for further details and instructions.
Chicken: For our chicken pot pie I’ve used cooked shredded chicken, but you can also use a rotisserie chicken and shred it instead.
All-purpose flour: All we need is some plain AP flour to make our crust! We’ll also use all-purpose flour while making the filling for the perfect creamy base.
Butter: You’ll need chilled butter cubes while making the homemade pie crust to get a deliciously flaky texture.
Vegetables: We’ll add some mixed vegetables to our chicken filling for extra flavor and crunch. You can also add any other veggies you love the most since this pot pie is versatile.
🔪 HOW TO MAKE
The full instructions are in the recipe card below, but let's look at the main steps to making this treat.
Let’s start by making our pie crust. Mix flour, butter, and sugar in a bowl until the texture resembles coarse crumbs, and then add water to bring everything together. Don’t knead the dough.
Time to make our chicken filling. Sauté chopped onions in a pan with butter, then add garlic and mixed vegetables. Now add flour and cook till the raw smell is gone, then mix in all the spices.
Pour milk over the vegetables and keep mixing to prevent any lumps. Then add the broth and cooked chicken. Cook till the sauce turns thicker. Then set it aside.
Roll out the dough and transfer it to a pie dish. Pour chicken filling over the bottom crust and then place the pie crust on top. Crimp the edges and make four slits in the middle to allow steam to escape.
Brush the crust with egg wash and bake the pie in a preheated oven at 350F/180C for 30 minutes. Allow it to cool on a wire rack before serving. Your delicious Chicken Pot Pie is ready to be served!
💭 COOKING TIPS
- I always use low-sodium chicken stock to control the salt in the dish.
- For this recipe, you can use any leftover chicken, but I have seasoned my chicken cubes with Cajun seasoning and shallow-fried them in oil. I believe it gives the pie more flavor.
- Never spoon the filling over the bottom pie crust while hot; it will change its texture.
- I have not added salt to this dish since the seasoned chicken, and the broth had enough salt.
- While baking the pie, if you notice that the edges are getting darker, cover them with aluminum foil and continue baking.
📖 DELICIOUS VARIATIONS
This Chicken Pot Pie recipe features classic flavors that the whole family will love! But if you’re looking to add your personal touch to it, here are some ideas you can try:
Chicken variation: You can use any leftover chicken, but you can also add some delicious herbs and spices to it to elevate the flavor of the overall dish.
Veggie variation: If you love veggies, consider adding them to the chicken filling. Spinach or mushrooms will work great with the flavors in this savory pie.
Spicier variation: Do you love spicier food? Then add a little cayenne pepper or red chili powder to the chicken filling to add some extra spice and heat to your pie!
💬 FREQUENTLY ASKED QUESTIONS
Chicken pot pie and chicken pie are delicious savory pies, but the real difference is that chicken pie only has a chicken filling, while chicken pot pie also features veggies apart from chicken.
Chicken pot pie has a delicious roux-based sauce, flour cooked in melted butter with milk, and broth to create the sauce. It has classic flavors that we have all come to love.
If you’ve always ended up with watery chicken pot pie in the past, then you need to try my recipe. Make sure the sauce is thicker, and don’t pour hot sauce on the bottom crust. Also, add as much filling as the recipe calls for to avoid the extra juice, and you’ll have the perfect chicken pot pie.
🍲 MORE CHICKEN RECIPES YOU'LL LOVE
🌡️ STORING AND REHEATING
Fridge: You can store any leftovers in the fridge in an airtight container for up to 3 days.
Freezer: You can also freeze a baked chicken pot pie by letting it cool down completely. Then wrap it in aluminum foil and freeze for up to 3 months.
Reheat: To reheat, no need to let the pie thaw. Instead, place it in a preheated oven at 350F/180C and bake it until it’s heated.
Chicken Pot Pie Recipe
FOR THE CRUST
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ tablespoon white sugar
- 1 cup unsalted butter chilled and cut into cubes
- 3 tablespoon chilled water
FOR THE FILLING
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 chopped onion
- 3 garlic cloves minced
- 1 cup mixed vegetables
- 2 tablespoon all-purpose flour
- ½ teaspoon oregano
- ¼ teaspoon ginger powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 cup milk
- 1 cup chicken broth
- 1 ½ cup cooked chicken shredded or cut into small cubes
TO MAKE THE PIE CRUST
- In a bowl, add the flour, butter, and sugar. Mix the ingredients and rub them between your fingers. They should form coarse crumbs or wet sand like texture.
- Add the chilled water and try to gather the dough together with both hands, do not knead the dough. It will be a little firm with a few cracks but that’s alright.
- Cut the dough into two parts and one part should be a little bigger in size to cover the bottom of the pie dish. Wrap the dough with a plastic wrap and refrigerate for an hour or forty minutes.
TO MAKE THE PIE FILLING
- In a large pan, Add the butter and olive oil, when the butter melts add in the chopped onion and sauté until translucent.
- Add the garlic and cook on medium low heat for a few seconds, then add the mixed vegetables and cook for 2 minutes.
- It’s time to add the flour and stir until the raw smell of the flour is gone which will take around 2 minutes on medium low heat.
- Add the spices, black pepper, ginger powder, oregano, paprika, and mix well for a few seconds.
- Pour the milk over the vegetables and keep on mixing to prevent the flour previously added from forming lumps.
- Add the chicken broth and continue mixing. Add the cooked chicken to the sauce and stir until the sauce is thicker.
- Turn off the heat and allow the chicken filling to come to room temperature.
- Dust the working surface with flour and roll out the dough. Roll the smaller pie dough into 10” diameters and the bigger to 12” to 13” diameters.
- Gently transfer the 12” diameter pie crust into a 9” pie dish. Spoon or pour the pie filling over the bottom crust.
- Place the rolled out 10” pie crust over the filling. Crimp the pie crusts together to seal them and prevent the filling from leaking outside. Cut 4 slit in the middle of the top pie crust to allow the steam to escape.
- Make and egg wash by beating one egg with a tablespoon of water. Brush the top of the crust and the edges, then sprinkle the pie with dried oregano and bake the pie in a preheated oven of 350F/180C for 30 minutes.
- After taking out the pie from the oven, place it over a cooling wrack and serve after 30 to 40 minutes.
- I always use low-sodium chicken stock to control the salt in the dish.
- For this recipe, you can use any leftover chicken, but I have seasoned my chicken
cubes with Cajun seasoning and shallow-fried them in oil. I believe it gives the pie
- Never spoon the filling over the bottom pie crust while hot; it will change the pie's texture.
- I have not added salt to this dish since the seasoned chicken, and the
broth had enough salt.
- While baking the pie, if you notice that the edges are getting darker, cover them
with aluminum foil and continue baking.