This chicken pot pie recipe is comfort food at its best - and will be the star of your dinner table. It's a simple yet delicious recipe made with shredded chicken and savory mushrooms in a creamy sauce, all tucked into a homemade flaky crust that will have your mouth watering.
Contents
🌟 Why this recipe works
There's something special about chicken and pie recipes - they're so comforting and full of flavor, just like chicken and biscuits, chicken pot pie soup, and chicken wellington.
This easy chicken pot pie recipe is the perfect way to get that delicious taste with minimal effort and ingredients. The flaky homemade crust is bursting with layers of buttery goodness, while the filling is rich and creamy thanks to the chicken broth and heavy cream.
This classic dish starts with a savory filling made with shredded chicken, mushrooms, onions, carrots, garlic, frozen peas, and herbs in a creamy sauce. The mixture is then topped with the pie crust and brushed with egg wash to give it a beautiful golden color.
What makes this recipe perfect for home cooks is that it uses leftover chicken for ease of prep, and it's also a great way to use up any leftover vegetables you may have on hand and can easily be adapted for different tastes. Also try my chicken and dumplings recipe in your next meal.
Overall, this homemade chicken pot pie is a great way to use up any leftovers you have in the fridge and enjoy a comforting meal with your family. The creamy sauce and crunchy crust make it an irresistible dish that everyone will love!
🍽 Key Ingredients
To make chicken pot pie, you'll need some pantry ingredients and a pot to bake it in.
Pie crust - For the best crust that is buttery, easy, and flaky, try our homemade pie crust. It's way better than store-bought pie crusts and makes a difference with this chicken pot pie.
Chicken - Use a rotisserie chicken or any leftover chicken you have on hand to cut the prep time in half.
Unsalted butter - Use butter to brown the veggies and give the dish a rich flavor.
Onion, carrots, and mushrooms - These veggies add texture, flavor, and a pop of color to the pot pie.
Garlic - Add garlic to the pot pie for a flavorful punch.
Flour - Flour is used to thicken the sauce and create a silky texture.
Chicken stock - Chicken stock gives the pot pie extra flavor.
Heavy cream - Use heavy cream to create a creamy, rich gravy for the chicken mixture.
Frozen peas - Peas are a common inclusion in most pies recipes for their color and burst of sweetness.
Parsley - Finely chopped parsley gives the pot pie filling an earthy flavor.
Egg - A beaten egg is used as an egg wash to give the top of the pie a crisp golden finish.
Substitutions
If you don't have the exact ingredients listed in this recipe, there are some simple substitutions you can make to customize it to your tastes.
Pie crust
If you don't have time to make your own pie crust, a store-bought pie crust will work just as well.
Chicken
Any cooked or leftover chicken can be used in this recipe, but if you only have uncooked chicken breasts or thighs, pre-cook them first, then shred them. Leftover turkey is another option.
Unsalted butter
You can use salted butter, but use a little less salt in the mixture than required.
Heavy cream
Sour cream or crème fraiche can be substituted for heavy cream to give it a tangy flavor.
Frozen peas
If you don't have frozen peas, canned peas are just as good.
🔪 How to make
A classic chicken pot pie is an easy and delicious dish that can be enjoyed any time of the year. It's a classic comfort food recipe that comes together quickly in one pot and is baked in the oven with a golden brown pie crust.
Preparations
- Mince the garlic and finely chop the onions.
- Wash and thinly slice the mushrooms and carrots.
- Finely chop the fresh parsley.
- Preheat oven to 425 degrees Fahrenheit (210 degrees Celsius).
Cooking instructions
Step 1
Melt butter in a Dutch oven or medium-sized pot over medium heat and brown the onions and carrots for around 8 minutes.
Tip: Once soft, add the sliced mushrooms and garlic - and sauté for 5 minutes until softened.
Step 2
Add the flour and stir constantly for 2 minutes before adding the chicken stock and heavy cream. Bring to a simmer and cook until the gravy becomes thick and smooth.
Step 3
Season with salt and pepper, then add the cooked chicken, peas, and chopped parsley. Stir to combine, then remove the pot from heat and allow it to cool slightly while rolling out the chicken pot pie crust.
Step 4
Roll the bottom pie crust into a 12” diameter circle to fit your pie pan or baking dish. Carefully transfer it into your pan and spoon the pie filling over the bottom crust.
Step 5
Roll the second disk of pie dough into a 10” diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust and crimp the pie crusts together to seal.
Tip: Use a sharp paring knife to cut 5 small slits in the top to allow the steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and cracked pepper.
Step 6
Bake the chicken pie in the preheated oven for 30-35 minutes until the top crust is golden brown.
Step 7
Once cooked, remove from the oven and allow to rest for 15 minutes to cool slightly before slicing and serving.
💭 Cooking tips
Rolling out the dough
Don't overwork the pie crust when rolling it out. The less you handle the dough, the lighter and flakier your crust will be.
Chilling the dough
If making your own crust, chill it before rolling it out, and make sure the butter is cold too. This will help create a flaky crust.
Thick gravy
If your creamy chicken gravy isn't as thick as you'd like, you can thicken it by mixing a tablespoon of corn flour and water together and stirring it into the mixture.
📖 Recipe Variations
This homemade chicken pot pie is easily customizable and can be adapted to your tastes with a few simple additions or substitutions. Here are some ideas:
Chicken and bacon pot pie
Sauté ½ cup of chopped bacon until crispy and add it to the filling at the same time as the shredded chicken to give it an extra boost of flavor.
Chicken and leak pot pie
Substitute 1 cup of chopped leeks for the mushrooms and sauté with the onions and carrots.
Individual chicken pot pies
Instead of making one big chicken pie, why not make small ones in several mini baking pots? Fill each pot with the chicken and mushroom mixture then roll out the pastry to the size of the pots and cover each one with a layer of pie crust.
Check out our individual chicken pot pie recipe for detailed instructions.
🥗 What to serve with
Chicken pot pie is a hearty and satisfying meal in itself, but there are plenty of options for side dishes that can be served with it. Here are a few suggestions.
Greens
A side of greens is always a good choice for a side dish to accompany the main meal, and this green bean casserole is a great match for chicken pot pie. Or if you want something with fewer ingredients, prosciutto-wrapped asparagus is a super easy side dish to prepare.
Salad
A creamy coleslaw or potato salad can be great accompaniments to a meal. You could also add some crunch and freshness with a simple broccoli salad.
Bread rolls
A warm basket of Texas roadhouse rolls or a crusty loaf is always welcome. Cheddar and jalapeno cornbread also make a great side dish that pairs nicely with the creamy chicken pot pie filling.
🙋 Frequently asked questions
Why does my chicken pot pie come out watery?
If your chicken pot pie filling is too watery, you have likely used too much liquid in the recipe. To avoid this, reduce the amount of chicken stock used and add it gradually, tasting as you go. Alternatively, if your filling is already too watery, you can thicken it with corn flour.
How do I prevent the pie from browning too quickly?
If the edges of the top crust are browning too fast, cover it with a pie crust shield or a sheet of aluminum foil.
🧊 Storing and ♨️ reheating
Leftover chicken pot pie tastes even better once the flavors have had a chance to mingle overnight, and it can be enjoyed cold or reheated.
Fridge - Chicken pie can be stored in the fridge for up to 3 days.
Freezer - To freeze chicken pot pie, place it in a freezer-safe container and freeze it for up to 3 months.
Reheating - To reheat, place the pie on a baking sheet and heat in an oven preheated to 350°F (175°C) for 15-18 minutes until hot. Alternatively, you could use a microwave to reheat it, but the pastry won't be as crispy.
🍳 Related recipes
👪 Serving size
This recipe makes one 9-inch (23 cm) pie, which should serve around 6 people. If you’re looking for a smaller portion, why not try making individual chicken pot pies or double the recipe and make two pies to freeze one.
This is the best chicken pot pie you will ever try – guaranteed! There's something so comforting and homey about this classic dish that will make it a family favorite. Give it a try, and let us know what you think in the comments. Happy baking!
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Chicken Pot Pie
Ingredients
- 4 cups cooked Chicken - cooked, shredded* or leftover shredded rotisserie chicken
- 6 tablespoons Unsalted butter
- 1 medium Yellow onion - (1 cup chopped)
- 1 medium Carrots - (1 cup) thinly sliced
- 8 ounces Mushrooms - white or brown, (stems discarded), sliced
- 3 cloves Garlic - minced
- ⅓ cup All-purpose flour
- 2 cups Chicken stock
- ½ cup Heavy cream
- 2 teaspoon Sea salt - fine, or to taste, plus kosher salt to garnish
- ¼ teaspoon Black pepper - plus more to garnish
- 1 cup Frozen peas - do not thaw
- ¼ cup Parsley - finely chopped, plus more to garnish
- 1 Egg - beaten for egg wash
Instructions
Preparations
- Mince the garlic and finely chop the onions.
- Wash and thinly slice the mushrooms and carrots.
- Finely chop the fresh parsley.
- Preheat oven to 425 degrees Fahrenheit (210 degrees Celsius).
Cooking instructions
- Melt butter in a Dutch oven or medium-sized pot over medium heat and brown the onions and carrots for around 8 minutes.
- Once soft, add the sliced mushrooms and garlic - and sauté for 5 minutes until softened.
- Add the flour and stir constantly for 2 minutes before adding the chicken stock and heavy cream. Bring to a simmer and cook until the gravy becomes thick and smooth.
- Season with salt and pepper, then add the cooked chicken, peas, and chopped parsley. Stir to combine, then remove the pot from heat and allow it to cool slightly while rolling out the chicken pot pie crust.
- Roll the bottom pie crust into a 12” diameter circle to fit your pie pan or baking dish. Carefully transfer it into your pan and spoon the pie filling over the bottom crust.
- Roll the second disk of pie dough into a 10” diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust and crimp the pie crusts together to seal.
- Use a sharp paring knife to cut 5 small slits in the top to allow the steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and cracked pepper.
- Bake the chicken pie in the preheated oven for 30-35 minutes until the top crust is golden brown.
- Once cooked, remove from the oven and allow to rest for 15 minutes to cool slightly before slicing and serving.
Rose Martine
This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.