Is there anything more comforting than a golden, flaky crust giving way to a creamy, savory filling? This from-scratch Chicken Pot Pie is the ultimate hug in a baking dish. It’s a meal that welcomes you home after a long day, fills your kitchen with the most incredible smell, and satisfies that deep-down need for something warm and wonderful. I’ve swapped in a few smart, healthy shortcuts and kept the method simple enough for a weeknight. So good. You’ll get a homemade masterpiece without spending all day on it.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced: For lean, tender pieces of protein.
- 1/4 cup unsalted butter: Creates a rich roux base for our filling.
- 1 medium yellow onion, diced: Adds a sweet, savory depth of flavor.
- 2 cloves garlic, minced: Gives that essential aromatic punch.
- 1/3 cup all-purpose flour: Thickens the filling to the perfect creamy consistency.
- 1 1/2 cups chicken broth: Forms the liquid base of our sauce.
- 3/4 cup whole milk: Adds creaminess and richness to the sauce.
- 1 teaspoon smoked paprika: Provides a subtle, smoky warmth.
- 1/2 teaspoon dried thyme: Lends a classic, earthy herb flavor.
- 1 cup frozen peas and carrots mix: For color, sweetness, and classic pot pie vibe.
- 1/2 cup frozen corn: Adds a pop of sweetness and texture.
- 1 store-bought pie crust: A total time-saver for a buttery, flaky top.
- 1 egg, beaten: For that gorgeous, shiny golden-brown crust.
- Salt and black pepper to taste: To season every layer perfectly.
Step-By-Step Method
- Preheat your oven to 400°F (200°C). Let your store-bought pie crust sit on the counter to thaw slightly while you work.
- In a large, oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Add the garlic and cook for one more minute, until fragrant.
- Add the diced chicken to the skillet. Season with salt, pepper, and the smoked paprika. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Sprinkle the flour over the chicken and onion mixture. Stir constantly for about one minute to cook off the raw flour taste. This is our thickening agent!
- Slowly pour in the chicken broth and milk, stirring continuously to avoid any lumps. Bring the mixture to a gentle simmer. It will start to thicken considerably within 3-4 minutes.
- Stir in the frozen peas, carrots, and corn, along with the dried thyme. Let the filling simmer for another 2-3 minutes until the vegetables begin to warm through. Taste and adjust seasoning with more salt and pepper if needed. Remove the skillet from the heat.
- Carefully unroll your pie crust and place it over the top of the filling in the skillet. Tuck any overhanging edges down into the skillet. Cut a few small slits in the center of the crust to allow steam to escape. Brush the entire top with the beaten egg for a beautifully browned finish.
- Place the skillet on a baking sheet (to catch any potential drips) and bake for 25-30 minutes, or until the crust is a deep golden brown and the filling is bubbly around the edges.
- This is the hardest part: let it rest. Allow the pot pie to cool for at least 10-15 minutes before serving. This lets the filling set up so it’s not lava-hot and runny.
What Is Chicken Pot Pie?
At its heart, Chicken Pot Pie is a classic American comfort food dish. It’s a savory pie featuring a creamy, vegetable-studded filling with tender chunks of chicken, all encased in a buttery, flaky pastry crust. While you can certainly find it frozen in supermarkets, a homemade Chicken Pot Pie is a completely different, soul-satisfying experience. The flavors are fresher, you control the ingredients, and the pride of making it yourself just can’t be beaten. It’s a tradition that feels both nostalgic and perfectly timely for a cozy fall dinner.
Equipment Needed
You don’t need any fancy gadgets to make the best Chicken Pot Pie! A large, oven-safe skillet (like a 10-inch cast iron or stainless steel skillet) is my absolute favorite tool for this because you can cook the filling and bake it all in one pan. If you don’t have an oven-safe skillet, no worries. Simply transfer your finished filling into a 9-inch deep-dish pie plate or an 8×8 baking dish before topping with the crust. You’ll also need a wooden spoon for stirring, a measuring cup, a knife for prepping veggies, and a pastry brush for the egg wash.
Flavor Twists for Your Pot Pie
This recipe is a perfect canvas for your own creativity! Feel free to play around with these easy variations. For a creamy twist, stir a couple of tablespoons of cream cheese into the filling right before adding the crust. If you’re missing that smoky note usually provided by ham, try stirring in a 1/2 cup of finely chopped smoked turkey. Love herbs? Fresh rosemary or sage would be lovely additions. And for a veggie-packed version, swap the classic medley for chopped broccoli, green beans, or even some sautéed mushrooms. Honestly, using a rotisserie chicken is my favorite shortcut for a super fast and flavorful filling.
Storage Tips for Leftovers
Let any leftovers cool completely to room temperature. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep in the refrigerator for up to 3 days. To freeze, wrap the entire cooled pie or individual servings tightly in both plastic wrap and foil. It will keep its quality for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, cover with foil and warm in a 350°F oven for 20-25 minutes, or until heated through. For a single serving, the microwave works in a pinch—just know the crust will lose some crispness.
Serving Ideas & Pairings
This Homemade Chicken Pot Pie is a complete meal all on its own, packed with protein, veggies, and carbs. But if you’re looking to round out the table, a simple, crisp green salad with a tangy vinaigrette is the perfect side to cut through the richness. Buttery biscuits are never a bad idea either. For a drink pairing, a glass of iced tea, either sweet or unsweetened, is my go-to. And if you have kids, this meal is almost always a win—it’s familiar, cozy, and so, so comforting.
Doneness Test for Perfect Results
The most reliable sign that your Homemade Pot Pie is done is visual. The crust should be a deep, golden brown. You should also see the filling bubbling actively around the edges where the crust meets the skillet. If you’re unsure, you can carefully insert a knife through one of the steam vents to check that the filling is piping hot all the way through. The internal temperature should reach 165°F if you have a thermometer.
FAQs About Chicken Pot Pie
- Can I make this Chicken Pot Pie recipe ahead of time? Absolutely! You can prepare the filling up to 2 days in advance. Let it cool, store it in the fridge in an airtight container, and when you’re ready, simply pour it into your dish, top with the crust, and bake. You may need to add a few extra minutes to the baking time since the filling will be cold.
- What’s the best way to get a flaky bottom crust? For a truly flaky bottom crust on your Chicken Potpie, I recommend using an oven-safe skillet. Preheating the skillet as you cook the filling gives the crust a head start on baking and prevents a soggy bottom. If using a pie dish, you can pre-bake the bottom crust for 10 minutes before adding the filling (blind baking).
- Can I use a different protein? Of course! This Pot Pie Recipe is very adaptable. Diced turkey is a fantastic substitute for chicken, especially after the holidays. For a vegetarian version, use a hearty mix of mushrooms, potatoes, and extra veggies, and substitute the chicken broth for vegetable broth.