Chicken Pot Pie Recipe

This Chicken Pot Pie Recipe is a creamy and homestyle recipe, which features tender chicken chunks and a flaky double crust. It’s the ultimate comfort food dinner, ready in about 1 hour and 15 minutes.

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Chicken Pot Pie Recipe Ingredients

• 1 small potato, peeled and diced
• 3 tbsp butter
• ½ cup diced onion
• 2 stalks celery, diced
• 1 tsp salt
• ½ tsp poultry seasoning
• ¼ tsp black pepper
• ¼ tsp dried thyme
• ⅓ cup all-purpose flour
• 14.5 oz chicken broth
• 1½ cups half and half
• 2 cups cooked chicken (shredded or diced)
• ½ cup frozen peas & carrots
• 2 refrigerated pie crusts
• 1 egg
• 1 tbsp water

How To Make Chicken Pot Pie Recipe

1. Boil the potato: Toss the peeled and diced potato in a small pot of water, bring to a boil. Let it go for about 10 minutes until soft but not falling apart. Drain and set aside.
2. Cook the veggies: Melt the butter in a large skillet over medium heat. Add the diced onion, celery, salt, black pepper, dried thyme, and poultry seasoning. Cook until the vegetables are soft and translucent—like 5 minutes.
3. Make the sauce: Sprinkle in the flour and stir continuously for 1-2 minutes so it coats everything and the raw flour smell cooks off. Turn heat down a bit. Slowly whisk in the chicken broth and half and half. Keep whisking constantly until it bubbles, thickens, and looks like, well, sauce.
4. Mix the filling: Stir in your cooked chicken, the boiled potatoes, and the frozen peas and carrots. It’ll look like pot pie filling now—almost done. Remove from heat.
5. Assemble the pie: Spray your 9-inch pie dish with cooking spray. Press one refrigerated pie crust into the bottom. Dump in the chicken filling and spread it evenly. Lay the second crust over the top. Pinch the edges together to seal, letting it hang a bit over the sides or crimping it. Cut a few slits in the middle to let steam escape.
6. Egg wash & bake: Beat the egg with a splash of water in a small bowl. Brush it liberally over the top crust. Bake at 190°C (375°F) for 50 minutes until the crust is deep golden brown. Let it rest for 5–10 minutes before slicing to let the filling set. Or don’t. Your call.

Recipe Tips

• Potatoes matter: Cut the potatoes into small, uniform cubes (about 1/2 inch) so they cook quickly and fit easily into a bite. Waxy potatoes like Yukon Gold hold their shape better than Russets in the creamy sauce.
• Why use Half and Half?: Half and half provides the perfect balance of richness without being as heavy as heavy cream or as thin as milk. It creates that velvety mouthfeel characteristic of a good pot pie.
• Rotisserie Chicken: This is the best shortcut. A store-bought rotisserie chicken adds immense flavor and saves you the time of cooking raw chicken breasts.
• Pie Crust Protection: If the edges of the crust start browning too quickly before the 50 minutes are up, cover the edges with a pie shield or strips of aluminum foil.
• Make it ahead: You can make the filling a day in advance and store it in the fridge. When ready to bake, just assemble the pie. You may need to add 5-10 minutes to the baking time if the filling is cold.

What To Serve With Chicken Pot Pie Recipe

Since this is a “meal in a pie” containing protein, starch, and veggies, keep sides simple.

• A crisp green salad with vinaigrette
• Cranberry sauce
• Roasted asparagus or green beans
• Fruit salad

How To Store Chicken Pot Pie Recipe

• Refrigerate: Store leftovers covered in foil or in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat individual slices in the microwave for 1-2 minutes, or place the pie dish back in a 350°F oven for 20 minutes to re-crisp the crust.
• Freeze: You can freeze the unbaked pie (wrap tightly in plastic and foil) for up to 3 months. Bake from frozen at 375°F for about 60-70 minutes. You can also freeze baked leftovers.

Chicken Pot Pie Recipe Nutrition Facts

• Calories: 480
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 950mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugar: 4g
• Protein: 20g

Nutrition information is estimated per slice (based on 8 slices).

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