Chicken Pot Pie

There are certain recipes that become part of your family’s rhythm without you ever really planning it, and for me, chicken pot pie is one of those. I still remember the first time I made it with any real intention. It was a cold, grey afternoon after a long week of work, and I wanted something that felt like a deep exhale. I didn’t have the energy for a complicated meal, but I craved something warm and comforting, the kind of dish that makes you close your eyes for a second after the first bite.

My grandmother used to make her version every Sunday night in the fall, and while I didn’t grow up with her exact recipe written down, I grew up with the memory of the smell: buttery crust, soft onions, and that unmistakable mix of chicken and herbs simmering together. So I set out to recreate that feeling from memory, not perfection.

Over the years, this chicken pot pie has become the dish I turn to when someone needs cheering up, when the weather turns cold, or when I simply want something that reminds me that good food doesn’t need to be complicated. It just needs to be honest. And that’s exactly what this recipe is.

Why You’ll Love This Recipe

• Uses simple, everyday ingredients you probably already have
• Comfort food at its best with a rich, flavorful filling
• Freezer-friendly and perfect for make-ahead meals
• Flexible enough for substitutions and leftover vegetables
• Family-friendly and great for gatherings or cozy nights in

Ingredients You’ll Need

Here’s everything you’ll need to make the chicken pot pie I’ve grown to love, along with the little kitchen notes I wish someone had whispered to me early on.

For the Filling:

• 2 tablespoons butter – Butter is the foundation of the flavor here. I’ve tried making this with less, but it’s never quite the same.
• 1 tablespoon olive oil – I use this so the butter doesn’t brown too quickly.
• 1 small yellow onion, diced – Yellow onions give the most dependable sweetness, though white onions work fine in a pinch.
• 2 carrots, diced – I prefer carrots cut small so they soften quickly and evenly.
• 2 celery stalks, diced – Adds that classic pot pie aroma that makes the kitchen smell like home.
• 3 cloves garlic, minced – I always add one extra clove because garlic makes everything taste more intentional.
• 1/3 cup all-purpose flour – This thickens the filling; make sure to cook it long enough so the finished sauce doesn’t taste floury.
• 2 cups chicken broth – Use homemade if you have some tucked away, but store-bought works perfectly.
• 1 cup whole milk – Gives the sauce a richer body than low-fat milk, though half-and-half works too.
• 2 cups cooked chicken, shredded or cubed – I’ve used rotisserie chicken, leftover roasted thighs, even grilled chicken from the night before. All of it works.
• 1 cup frozen peas – No need to thaw; they cook through quickly.
• 1 teaspoon salt – Adjust to your taste.
• 1/2 teaspoon black pepper – Freshly ground makes a difference here.
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme – Thyme gives pot pie its familiar, herby warmth.
• 1 teaspoon dried parsley – Optional, but I love the color it adds.

For the Crust:

• 1 sheet puff pastry or a 9-inch pie crust – Puff pastry makes this feel a bit more special, but a homemade or store-bought pie crust works beautifully.
• 1 egg, beaten – The egg wash helps the top turn golden and glossy.
• Pinch of coarse salt – Just a little on top gives the crust a lovely finish.

How to Make It (Step-by-Step Instructions)

Step 1: Start with the aromatics.
Set a large skillet or Dutch oven over medium heat and melt the butter with the olive oil. Once the butter starts to foam slightly, add the onions, carrots, and celery. Cook them slowly until they soften, about eight to ten minutes. I’ve rushed this step more times than I care to admit, and the pot pie always tastes flatter. Give the vegetables time; this is where the flavor begins.

Step 2: Add the garlic.
Stir in the garlic and cook for about a minute. Garlic burns quickly, so keep the heat moderate and move it around. When it becomes fragrant, you’ll know it’s ready.

Step 3: Sprinkle in the flour.
This is where people tend to get nervous, but don’t be. Sprinkle the flour over the vegetables and stir it in well. It should look a bit like a thick paste. Cook it for at least one full minute. Undercooked flour leads to a gummy sauce later, and trust me, I’ve learned that lesson the hard way.

Step 4: Slowly add the broth and milk.
Pour in the chicken broth little by little, stirring constantly to avoid lumps. Once it begins to thicken, add the milk in the same slow, easy way. The mixture should look creamy but not overly thick. It will continue to thicken in the oven.

Step 5: Add the chicken and peas.
Stir in the cooked chicken and peas. Add salt, pepper, thyme, and parsley. Taste your filling now. It should already taste delicious. If it doesn’t, adjust the seasoning before moving on.

Step 6: Fill the dish.
Transfer the filling into a pie dish, cast-iron skillet, or baking dish. Use what you have; there’s no right answer here.

Step 7: Add the crust.
Lay your puff pastry or pie crust over the top. Press the edges lightly to seal them against the dish. Cut a few small slits in the center so steam can escape. Brush the top with the beaten egg, then sprinkle a pinch of coarse salt along the edges for texture.

Step 8: Bake.
Bake at 400°F (205°C) for about 30 to 35 minutes, or until the top is golden brown and the filling bubbles up around the edges. Let it rest for at least 10 minutes before serving. That rest time is what keeps the filling from spilling everywhere.

Expert Tips for the Best Results

The real secret to a great chicken pot pie, I’ve learned, is patience. Let the vegetables soften fully, let the flour cook long enough to lose its raw edge, season the filling before it ever sees the oven, and take that extra moment to let the pie rest before cutting into it. Each of those small pauses adds up to a cleaner slice, deeper flavor, and the kind of comforting richness that makes this dish memorable rather than merely good.

Variations & Substitutions

Over the years, I’ve made this dish with almost every vegetable in my fridge, and it’s forgiving enough to handle just about anything. I’ve swapped chicken for turkey after Thanksgiving, used leftover roasted vegetables in place of peas and carrots, and once even replaced the milk with unsweetened almond milk out of pure desperation. It still turned out cozy and delicious. Don’t hesitate to use what you have; pot pie has always been a recipe born from practicality.

Serving Suggestions

I like serving chicken pot pie on nights when the weather feels heavy or the day felt long, because it brings a kind of comfort that doesn’t ask much of you. Pair it with a simple green salad, roasted Brussels sprouts, or even just sliced bread to soak up the creamy filling. It’s also one of those dishes that feels just as fitting for a weeknight dinner as it does on a holiday table when you want something warm and familiar.

Storage & Reheating Instructions

Leftovers store wonderfully in an airtight container in the refrigerator for up to three days, and the flavor deepens as it sits. The crust softens a bit, but the filling stays rich and satisfying. Reheat portions in the oven rather than the microwave if you want to bring back some crispness, though I’ve microwaved it plenty of times when convenience won. It freezes well too; just let it cool completely before wrapping it tightly.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What’s the best spiralizer to use?
This recipe doesn’t use one, but if you’re asking generally, I prefer any sturdy handheld spiralizer with a comfortable grip. They’re easy to control and clean.

Can I serve it cold?
You could, but I never enjoy it that way. The sauce thickens too much in the fridge, and the flavors bloom best when the filling is warm and the crust is flaky.

How do I make it less watery?
The key is cooking the flour long enough and not rushing the thickening stage. Also, make sure your filling isn’t too thin before baking. If it looks runny in the pot, it will be runny in the pie.

Conclusion

If you’ve never made a homemade chicken pot pie before, I hope this recipe gives you the confidence to dive in. There’s something deeply satisfying about pulling it from the oven, hearing that soft crackle of the crust, and knowing you made something that brings real comfort. If you try it, I’d love to hear how it turned out for you or what little twists you added. Cooking is meant to be shared, and this recipe is one of my favorite ways to do that.

Nutrition Information (Per Serving)

Approximate values: 460 calories; 24g fat; 34g carbohydrates; 22g protein; 3g fiber; 810mg sodium.