Chicken pot pie is pure comfort food! It’s got tender pieces of chicken, plenty of veggies, and a rich gravy all wrapped in a flaky crust. It looks impressive, but it comes together in under an hour. Whether you make the crust yourself or use a store-bought one, this version delivers all the comfort.
For more cozy classics, try our beef stew or our chicken and dumplings.
Why My Recipe
- A flaky double crust with a creamy homemade filling.
- Flexible to work with leftover chicken, rotisserie, or turkey.
- Freezer-friendly and easy to make ahead for busy nights.
Pot pie is a lot simpler to make than you might think. It’s the kind of dinner that feels special but doesn’t take a ton of effort. Use up leftover chicken or turkey, whip up a homemade crust, or use a store-bought one. It’s make-ahead friendly, freezer-friendly, and always hits the spot. We’ve packed in our best tips to help you get that perfect thick filling and golden crust every time.
Ingredient Notes
Prepared Pie Crusts: Use store-bought for convenience, or make your own if you want a thick crust. You’ll need two crusts: one for the bottom and one for the top. Look for refrigerated or frozen crusts that can be rolled out.
Chicken: Cooked chicken breast or thighs both work. Leftover roast chicken or rotisserie chicken saves time. Turkey is also a great option. You’ll need about 1½ cups.
Carrots: Slice them evenly so they cook at the same rate. No need to get fancy — simple rounds are perfect.
Celery: Adds a nice crunch and classic pot pie flavor. Slice into thin pieces so it softens easily.
Frozen Peas: Toss them in straight from the freezer — no need to thaw.
Salted Butter: Just two tablespoons is enough to sauté the onions and build flavor into the sauce.
White Onion: Dice it up small so it melts right into the sauce. Yellow onion works if that’s what you have.
All-Purpose Flour: This thickens the filling and turns your broth into a creamy gravy.
Chicken Broth: Use low-sodium if you want more control over the saltiness. Homemade or store-bought both work.
Salt & Black Pepper: Season to taste before adding it to the pie. You can always add more later if needed.
Best Crust Options
You’ve got choices when it comes to the crust. A store-bought refrigerated crust is fast and easy. Just unroll and you’re good to go.
Frozen pie crusts work too. Just let them thaw first and plan on rolling one of them out. It’s a bit awkward, but it works.
If you’re in the mood for something homemade, our foolproof pie crust is flaky, flavorful, and easy to make ahead.
Puff pastry is great for a lighter, crispier top. And if you’re skipping the crust entirely, you can use biscuit dough on top instead for a cozy, rustic twist.
Why the slits on top of the pie?
Those little slits in the top crust aren’t just for looks. They serve an actual purpose!
As your pot pie bakes, steam builds up inside from the hot filling. If that steam has nowhere to go, it puts pressure on the crust and can make it puff up, split in weird places, or even cause the filling to bubble out the sides.
Cutting a few small slits gives that steam a place to escape, helping the crust bake evenly and stay in place. It also helps keep the bottom crust from getting soggy since it reduces the amount of trapped moisture. Just a few quick slices with a knife and you’re set. Use any design you’d like!
Add an Egg Wash
If you want that shiny, golden-brown top crust, brushing it with an egg wash before baking is the way to go. Just beat one egg with a tablespoon of water and brush it over the crust right before it goes into the oven. It gives the crust that pretty finish that looks as good as it tastes.
Mini Pot Pies
Mini pot pies are a fun twist and perfect if you’re serving a crowd, planning ahead for easy meals, or just want individual portions.
To make them, divide the filling between ramekins, oven-safe bowls, or even a muffin tin if you’re going extra small. You can use rounds of pie crust, puff pastry, or biscuit dough for the tops. Just cut them to fit slightly larger than the opening so you can seal the edges. Be sure to cut a small slit in each one so the steam can escape as they bake.
The bake time will be a little shorter than a full-size pie, usually around 20 to 25 minutes at 425°F, or until the tops are golden and the filling is bubbling. They’re great for dinner parties, freezer meals, or picky eaters who want their own little pie.
No pie plate? No problem!
Don’t have a pie plate? Make the pie the same way in a 9×9 pan. There’s nothing wrong with a square pie! It works the exact same way.
Bake Times
Freshly assembled: 425°F for 30 to 35 minutes, until crust is deep golden and filling is bubbling at the center. Cover edges with foil if browning too quickly. Rest 5–10 minutes before slicing.
Assembled & refrigerated (up to 24 hrs): bake as above, adding 5 to 10 minutes since it starts cold. Rest 10 minutes before slicing.
Frozen, unbaked (up to 3 months): bake at 425°F for 15 minutes uncovered, then cover edges with foil and bake 30 to 35 minutes more, until center is hot and bubbling. Rest 15 to 20 minutes before slicing.
Make Ahead Instructions
You can assemble this pot pie up to 24 hours in advance. Just cover it tightly with plastic wrap and pop it in the fridge. When you’re ready to bake, it can go straight into the oven. Just add an extra 5 to 10 minutes since it’ll be starting cold.
Freezing & Leftovers
Make ahead: Assemble the pie up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Bake as directed, adding 5–10 minutes since it starts cold.
Freeze: Assemble the pie and freeze unbaked for up to 3 months. To bake, preheat oven to 425°F, bake uncovered for 15 minutes, then cover edges with foil and continue baking 30–35 minutes, until filling is hot and bubbling.
Leftovers: Store in the fridge up to 5 days. Reheat individual slices in the microwave or reheat larger portions covered in the oven at 350°F until warmed through.
Serving Suggestions
Round out your meal with a simple side salad, green beans, or homemade dinner rolls.
More comfort food recipes…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
The recipe is clearly written and easy to follow. I made this for my family of picky eaters who don’t really care for vegetables. They asked for seconds.
Best one!
This is my first time posting a comment. This recipe is amazing!! My husband and I loved it. I cheated and used Pillsbury pie crusts. Thank you for your recipes!!
Fabulous!
I should tell you, I used my own broth. By using 3 cups of water to boil the vegetables and adding pink Himalayan salt, pepper, cilantro, and, thyme to the water. Once it boiled for 10 minutes it ended up being 2 cups that the recipe called for.