Chicken Pot Pie
Truly comfort food at its finest, chicken pot pie represents the addictive marriage of a flaky, buttery crust with diced chicken, onions, carrots, and peas in a creamy sauce. While it's a dish that you can easily find pre-made in almost any grocery freezer aisle, we strongly believe that making your own is worth it. If you're looking for the easiest possible weeknight dinner, consider making certain elements of the pie in advance (see below); it will make the whole process feel much smoother. The best part? You can even make the whole dish in advance, simply heating it up when you're ready to dig in to a bowl of cozy goodness.
Ready to dive into this comfort food classic? Here are our best pot pie tips:
Do you have to make your own pie crust?
Definitely not. Store-bought will work just fine. However, if you have the time, this flaky homemade crust recipe won't let you down. For a perfect pie, the crust is as important as the filling.
How do you make sure your bottom crust doesn't get soggy?
It all depends on the filling – it can't be soupy! Instead, it should be thick when it comes off the stove. Too much broth and you'll run the risk of it seeping through your crust before it's baked.
What can I make in advance?
Pie crust: Prepare the pie crust per recipe instructions, and flatten into a disk, rather than roll it out. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, let it thaw in the refrigerator before rolling out.
Bake the chicken: The chicken can be baked, cooled, and refrigerated in airtight containers up to 2 days in advance of making the pie.
Prepare the filling: You can make the filling up to a day in advance. cool, and store in an airtight container in the refrigerator.
Can I use sub the chicken breasts for anything else?
Absolutely! A variety of protein subs work wonderfully in this recipe. We love turning to rotisserie chicken for a shortcut any night. You can cube rotisserie chicken instead, or this chicken pot pie recipe uses rotisserie chicken in the smartest way. If you're feeling dark meat instead of chicken breasts, no prob — just make sure the meat is cooked first! If you're looking to use up any Thanksgiving leftovers, you can also use turkey instead: Just swap in cooked diced turkey breast (dark meat works too if you prefer it) for the chicken breast and proceed with the recipe as is. If you have turkey broth, that can also be substituted for the chicken broth.
What other vegetables go in chicken pot pie?
Green beans, mushrooms, pearled onions, corn, potatoes and plenty more go beautifully in this pot pie. Make sure that the vegetables are cooked first and omit some of the chicken or other vegetables to make room for them!
Can I add any different flavors into the sauce to mix it up?
Yes! Finely chopped rosemary or sage are good substitutes for the thyme. Basil, tarragon, or cilantro can be swapped with the parsley. If you like spices and want to mix it up, add a few dashes of paprika, curry powder, or turmeric. Just a pinch of spicy cayenne or nutty nutmeg (which is a classic spice for cream sauces, helping to balance the richness) can add a little something without drastically changing the pie’s flavor profile.
How do I store the pot pie?
Freshly baked, chicken pot pie will last up to 5 days in the refrigerator covered tightly with plastic wrap or stored in an airtight container.
Can you freeze the pot pie?
Absolutely! You can freeze a whole baked or unbaked chicken pot pie wrapped tightly in plastic wrap for up to 2 months.
all-purpose flour, plus more for surface
butter, cut into 1/2" pieces
ice water (or more, if needed)
boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
butter, plus more for baking dish
Freshly ground black pepper
large carrots, peeled and diced
medium onion, chopped
cloves garlic, minced
low-sodium chicken broth
freshly chopped parsley
freshly chopped thyme leaves
Flaky sea salt
- Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
- Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
- Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.
- Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper.
- Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
- Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.
Nutrition (per serving): 773 calories, 27 g protein, 60 g carbohydrates, 4 g fiber, 3 g sugar, 48 g fat, 29 g saturated fat, 922 mg sodium