There’s nothing quite as comforting as a warm, golden Chicken Pot Pie straight from the oven.
Flaky crust, creamy filling, tender chicken, and hearty vegetables make this dish the ultimate comfort food for family dinners.
Why You’ll Love This Recipe
It’s a classic comfort dish with rich, creamy filling and flaky crust.
Uses simple ingredients, many of which are pantry staples.
Great way to use up leftover chicken or rotisserie chicken.
Perfect for weeknight dinners or family gatherings.
What You’ll Need (Ingredient Highlights)
Refrigerated pie crust makes this recipe quick and easy.
Cooked, shredded chicken provides protein and heartiness.
Mixed vegetables add color, flavor, and nutrition.
Butter, flour, and broth create a creamy, savory sauce.
Poultry seasoning ties all the flavors together.
Pro Tips Before You Start
Use rotisserie chicken for extra flavor and convenience.
Cover the crust edges with foil during baking to prevent burning.
Let the pie rest for 5 minutes before slicing so the filling sets.
Make the filling a day ahead to save time.
How to Make Chicken Pot Pie
Step 1 – Prep the chicken and oven
Cook and shred chicken if not already prepared. Preheat oven to 425°F.
Press one pie crust into a 9-inch pie plate.
Step 2 – Cook the onions
Melt butter in a saucepan over medium heat.
Add onions and cook 2 minutes until tender.
Step 3 – Make the roux
Whisk in flour, salt, pepper, and poultry seasoning. Cook until thick.
Step 4 – Add liquids
Gradually whisk in broth and milk.
Cook until thick and bubbly.
Step 5 – Add chicken and veggies
Stir in shredded chicken and mixed vegetables.
Remove from heat.
Step 6 – Assemble the pie
Pour filling into prepared crust.
Top with second crust, seal edges, and cut slits in top.
Step 7 – Bake
Bake 30–40 minutes until golden brown.
Cover edges with foil during the last 15–20 minutes to prevent over-browning.
Step 8 – Rest and serve
Let pie stand 5 minutes before slicing.
What to Serve Them With
Pair with a light side salad to balance the richness.
Serve with roasted vegetables for a complete meal.
Enjoy with cranberry sauce or dinner rolls for a homestyle dinner.
Variations / Substitutions
Swap chicken for turkey—perfect for Thanksgiving leftovers.
Use fresh vegetables instead of frozen for a different texture.
Add mushrooms or potatoes for more heartiness.
Make it lighter with reduced-fat milk and less butter.
Storage & Leftovers
Store leftovers in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through.
Freeze unbaked pies for up to 2 months—bake from frozen, adding 10–15 minutes to cook time.
FAQs
Can I use homemade pie crust?
Yes, homemade crust works beautifully if you prefer.
Can I make Chicken Pot Pie ahead of time?
Yes, assemble it and refrigerate up to 24 hours before baking.
How do I know when the pie is done?
The crust should be golden brown and the filling bubbly.
Can I make it vegetarian?
Yes, use vegetable broth and swap chicken for extra veggies or tofu.
Can I freeze leftovers?
Yes, wrap slices tightly and freeze up to 2 months. Reheat in the oven.
What’s the best way to thicken the filling?
Make sure the roux (flour + butter) cooks before adding broth and milk, then simmer until thick.
Final Thoughts
Chicken Pot Pie is the ultimate family comfort food—rich, creamy, and satisfying with every bite.
Whether for a cozy weeknight or special gathering, this recipe is a guaranteed favorite.
Chicken Pot Pie Recipe
Ingredients
Method
- Preheat oven to 425°F. Press one pie crust into a 9-inch pie plate.
- Melt butter in a saucepan over medium heat. Add onions and cook 2 minutes.
- Whisk in flour, salt, pepper, and poultry seasoning. Cook until thick.
- Slowly add broth and milk, whisking until thick and bubbly.
- Stir in chicken and vegetables. Remove from heat.
- Pour mixture into crust. Top with second crust, seal edges, and cut slits in top.
- Bake 30–40 minutes until golden. Cover edges with foil in last 15–20 minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/chicken-pot-pie-recipe/
Notes
- Use leftover chicken or rotisserie chicken for convenience.
- Allow the pie filling to cool slightly before pouring into the crust—this helps prevent a soggy bottom.
- Swap mixed vegetables for fresh, lightly steamed veggies if desired.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.