Chicken Pot Pie

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

PIE CRUST – You can use a store-bought refrigerated crust for convenience or make a homemade one if you have a little extra time. If using store-bought, letting it sit at room temperature for a few minutes makes it easier to roll out without cracking.

BUTTER – Adds rich flavor and helps sauté the onions and garlic before making the creamy sauce. Using unsalted butter lets you control the salt level better, but if you only have salted butter, just reduce the added salt slightly.

ONION and GARLIC – Gives a nice base flavor to the filling. A yellow onion works best for that classic savory taste, but white onion or even shallots can be used if that’s what you have on hand. Just a couple of cloves of garlic add a little depth to the sauce without overpowering the other flavors. If you don’t have fresh garlic, two teaspoons of garlic powder will work in a pinch.

FLOUR – This is the key to thickening the filling. It combines with the butter to create a roux, which helps the broth and cream turn into a rich, creamy sauce. If you need a gluten-free option, you can use cornstarch instead. Simply mix some cornstarch with a little cold broth before adding to the skillet in.

LIQUIDS – Heavy Cream provides the main liquid base for the sauce and adds a savory depth of flavor. A low-sodium broth works well since you can always add more salt later. If you don’t have broth, a bouillon cube dissolved in water will do the trick. Adding heavy cream makes the filling extra creamy and rich, giving it that luscious texture that holds together when sliced. You can use whole milk, but the filling won’t be quite as thick. If you want a lighter option, half-and-half is a good middle ground.

DRIED VEGETABLES – I used dried thyme and dried parsley add a light herby flavor that complements the chicken and vegetables perfectly. Fresh thyme and parsley can be used if you have them—just double the amount since fresh herbs are milder than dried.

COOKED CHICKEN – This is a great way to use up leftover chicken or even a store-bought rotisserie chicken to save time. Both white and dark meat work well, but using a mix gives the best texture and flavor.

VEGETABLES – Peas and carrots are a classic veggie combo for pot pie! Canned works great for convenience, but frozen can be used too—just let them thaw slightly before adding them in. Adding sweet corn is great for a little bit of sweetness and color to balance out the savory filling. Canned corn is the easiest option, but frozen works too. Just drain any excess liquid before adding it.

EGG – Use it to brush over the top crust before baking. This gives the pie a gorgeous golden brown finish and makes the crust look bakery-perfect. If you don’t have an egg, a little milk or cream brushed on top can also add some color.

How To Make Chicken Pot Pie

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Let the pie cool completely, then cover it with plastic wrap or foil and store it in the refrigerator for up to 4 days. If you only have a few slices left, you can transfer them to an airtight container.

REHEAT – For best results, reheat slices in the oven at 350° Fahrenheit for 15–20 minutes or until heated through. If reheating a whole pie, cover it with foil and bake at 350° Fahrenheit for 25–30 minutes. The microwave works for individual slices, but the crust won’t be as crisp.

MAKE AHEAD – You can make the filling up to a day ahead and store it in the fridge. When ready to bake, assemble the pie and bake as directed. You can also assemble the whole pie and refrigerate it overnight, then bake the next day (just add 5–10 extra minutes to the baking time since it’ll be cold).

More Easy and Delicious Chicken Dinner Ideas

Chicken Thighs and Rice

Crockpot Chicken and Potatoes

Roast Chicken

Chicken Piccata Meatballs

Chicken Caprese

Chicken Broccoli Rice Casserole

Serving Suggestions

MASHED POTATOES – A side of creamy mashed potatoes makes this meal even cozier. The soft, buttery texture pairs perfectly with the rich filling, and you can mix in garlic, sour cream, or a little Parmesan for extra flavor.

SIMPLE BEET SALAD – A light beet salad adds just the right amount of freshness and acidity to balance out the creamy pie. Toss roasted or steamed beets with a tangy vinaigrette, crumbled goat cheese, and crunchy walnuts for an easy, flavorful side.

DINNER ROLLS – If you want a little extra bread to soak up every last bit of that creamy filling, soft buttered dinner rolls are a simple and satisfying addition.

Recipe Success Tips

LET THE FILLING COOL – Pouring hot filling into the pie crust can make it soggy before it even gets into the oven. Letting it sit for about 10 minutes thickens the sauce slightly and keeps the bottom crust from turning mushy.

THICKEN THE SAUCE – If the sauce is too thin before assembling the pie, it won’t set properly and will run out when sliced. Let it simmer until it coats the back of a spoon and has the consistency of thick gravy. If it still looks runny, cook for another minute while stirring.

KEEP THE CRUST COLD – Warm dough turns tough instead of flaky. If using store-bought crust, keep it in the fridge until you’re ready to roll it out. If making homemade dough, chill it for at least an hour before rolling, and if it gets too soft while assembling, pop the whole pie in the fridge for 10 minutes before baking.

PROTECT THE CRUST EDGES – The outer edges of the crust brown faster than the rest of the pie. After about 20 minutes of baking, check if the edges are getting too dark. If they are, cover them with a pie shield or strips of foil to prevent burning while the center finishes baking.

BRUSH WITH EGG WASH – This is what gives the crust that deep golden brown color and slight crispness. If you skip it, the crust will look dull and pale. If you don’t have an egg, brushing with milk or cream will create a lighter golden finish.