Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food—a creamy, savory filling packed with chicken, vegetables, and herbs, all encased in a buttery, flaky crust. This classic dish is perfect for a cozy dinner at home or as a crowd-pleaser for gatherings. With a few simple steps, you’ll create a homemade meal that feels both nostalgic and gourmet.
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The beauty of this recipe lies in its flexibility: use a store-bought crust or make your own, and tweak the seasoning to match your family’s preferences. Either way, you’re in for a meal that’s hearty, satisfying, and undeniably delicious!
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Why You’ll Love Chicken Pot Pie
- Comfort Food at Its Best: Rich, creamy, and packed with flavor, it’s the epitome of cozy meals.
- Customizable: Adjust the vegetables, seasonings, or crust to suit your taste.
- Perfect for Leftovers: Great for repurposing rotisserie chicken or extra veggies.
- Crowd-Pleaser: Both kids and adults adore this dish!
What You Need to Make Chicken Pot Pie
To create this comforting dish, you’ll need a combination of fresh vegetables, a flavorful mix of seasonings, tender chicken, and a creamy base. You can find the full ingredient list and measurements in the recipe card below.
Key Ingredients:
- Vegetables: Onion, celery, carrot, green onion, and mushrooms for a hearty filling.
- Seasonings: A mix of thyme, Cajun, garlic, and poultry magic for depth of flavor.
- Chicken: Rotisserie chicken makes this recipe quick and easy.
- Creamy Base: Chicken broth, half & half, and cream of mushroom soup for a luscious texture.
- Crust: Traditional pie crust or puff pastry for a flaky, golden topping.
How to Make Chicken Pot Pie
1
Prepare the Filling
- Melt butter in a skillet, then sauté diced onion, celery, carrots, green onions, and mushrooms until tender.
- Add garlic, seasonings, and chicken bouillon for enhanced flavor.
- Stir in flour and butter to create a roux, then gradually whisk in chicken broth, half & half, and cream of chicken soup. Simmer until the mixture thickens.
2
Add Chicken and Seasonings
- Fold in chopped rotisserie chicken, Parmesan cheese, Worcestershire sauce, and thyme. Mix well to combine all the flavors.
3
Choose Your Crust Style
Traditional Crust:
- Line a cast-iron skillet with pie crust. Brush with egg whites and bake at 450°F for 10 minutes. Add filling, top with puff pastry, and bake at 350°F for 35 minutes. Finish with a final bake at 450°F for 7–10 minutes for a golden top.
Non-Traditional Crust:
- Skip the base and top the filling directly with puff pastry squares. Brush with egg wash and bake at 350°F for 35 minutes, then bake at 450°F for 7 minutes.
Individual Cups:
- Line small oven-safe dishes with pie crust or puff pastry, letting it hang over the edges. Fill with the chicken mixture, fold the crust over, and bake at 350°F for 15–20 minutes until golden brown.
4
Add the Final Touch
- Brush the finished crust with melted butter before serving for added richness.
Commonly Asked Questions
Can I make Chicken Pot Pie ahead of time?
Yes! Prepare the filling and store it in the fridge for up to 2 days. Assemble and bake when ready.
What are the best crust alternatives?
Puff pastry is a fantastic substitute for traditional pie crust. Biscuits or mashed potatoes can also be used for a unique spin.
How do I store leftovers?
Refrigerate leftover pot pie in an airtight container for up to 3 days. Reheat in the oven to maintain the crust’s crispness.
Can I freeze Chicken Pot Pie?
Absolutely! Assemble the pie (without baking), cover tightly, and freeze for up to 3 months. Bake directly from frozen, adding 15–20 minutes to the cooking time.
Can I make this vegetarian?
Yes! Swap the chicken for a mix of hearty vegetables like potatoes, sweet potatoes, and peas. Use vegetable broth instead of chicken broth.
Easy Chicken Pot Pie
Ingredients
- ½ stick of butter
- ½ onion diced
- 2 sticks celery sliced
- 1 carrot large, diced
- 1 bunch green onion
- 1 tablespoon vegetable magic minced
- 1 tbsp Thyme
- 1 tablespoon chicken bouillon
- ½ pint mushrooms diced
- 2 tablespoons butter
- ⅓ cup flour
- 2½ cups chicken broth
- ½ cup half & half
- 2 tablespoons Parmesan cheese
- 1 large rotisserie chicken or 2 small chopped
- 1 can cream of chicken soup
- 1 tablespoon Worcestershire sauce
- 1 tbsp Cajun seasoning
- 1 tbsp Garlic seasoning
- 1 tbsp Poultry magic seasoning (to taste)
Instructions
Filling:
- Melt 1/2 stick of butter, add in the onions, celery, carrots, and green onions. Let those cook down for 5-7 minutes. Then add in the chicken bouillon, magic veggie seasoning, minced garlic, and mushrooms. Let it cook another 10 minutes to soften.
- Add 2tbsp butter, Sprinkle in your flour and mix together. And whisk in your broth and half and half. Let it come to a simmer. Then add in your chicken, peas, magic poultry seasoning, thyme, Cajun seasoning, 1tbsp Parmesan, Worcestershire, and cream of chicken. Let it cook until it’s all combined. About 7 minutes.
Traditional Crust:
- In a black iron skillet, add your room temperature pie crust and line the bottom and side of the skillet. Brush with egg whites and bake on 450 for 10 minutes.
- Remove and lower your oven to 350. Cut your puff pastry dough into long stripes to line the sides of the skillet to connect the pie crust to the puff pastry crust. Add in your filling on the inside and top with cut squares of the puff pastry dough covering the top. Fold in the sides, brush with egg whites and bake on 350 for 35 minutes.
- Remove, raise your oven back up to 450 and put your pot pie back in and cook for 7-10 minutes until golden brown.
- Top with melted butter!
Non Traditional Crust:
- Add your puff pastry in top cut into squares, brush with egg whites and bake on 350 for 35 minutes. Turn up the heat to 450 and bake another 7 minutes. Top with melted butter!
Individual Cups:
- Line your cup with either pie crust or puff pastry, let it hang over the sides. Add in your filling, fold in the sides, and top with the rest of the crust. Brush with egg whites. Bake on 350 for 15-20 minutes until golden brown.
- Top with melted butter
