Golden, flaky pastry gives way to a creamy chicken-and-vegetable filling in this cozy chicken pot pie recipe. The filling is savory and rich without being heavy, with tender chicken, soft carrots and peas, and plenty of black pepper in every scoop.
It uses refrigerated pie crusts and cooked chicken, so you can put a classic double-crust pot pie on the table without making pastry from scratch. It’s a comforting dinner for a chilly evening, and the leftovers reheat beautifully for lunch.
A simple butter-and-flour roux thickens chicken broth and milk into a sauce that holds together when sliced. That little step makes the pie feel homemade and keeps the filling from turning soupy.
Why You’ll Love This Recipe
- Comforting from scratch flavor: Butter, onion, broth, and milk make a savory, creamy filling.
- Convenient ingredients: Cooked chicken, frozen vegetables, and refrigerated crust keep prep manageable.
- A true double-crust pie: The crisp bottom and flaky top make every serving satisfying.
- Easy to adapt: Use turkey, rotisserie chicken, or vegetables you already have.
Ingredient Notes
Refrigerated pie crusts: A 14.1-ounce package with two 9-inch crusts is the easy choice here. Let the crusts sit at room temperature as directed on the package so they unroll without cracking. Homemade pie dough works too; use enough for a top and bottom crust.
Cooked chicken: Shredded or bite-size chopped chicken both work well. Rotisserie chicken is especially handy. Leftover roasted turkey makes an equally delicious turkey pot pie.
Frozen mixed vegetables: Choose a blend with peas, carrots, corn, and green beans, then thaw it first. Thawing prevents extra ice and water from thinning the sauce. For a more classic combination, use peas and diced carrots.
Chicken broth and milk: Broth brings savory depth, while milk softens the flavor into a creamy sauce. Whole or 2% milk is best; unsweetened plain dairy-free milk can work in a pinch, though the filling will taste a little different.
Butter, flour, onion, salt, and pepper: These create the roux-based sauce. Use all-purpose flour for reliable thickening. A small diced celery stalk can be cooked with the onion for extra vegetable flavor.
Chicken Pot Pie Recipe
Ingredients
- 1 package (14.1 ounces) refrigerated pie crusts, 2 crusts, softened as directed
- 1/3 cup butter
- 1/3 cup finely chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded or chopped cooked chicken
- 2 cups frozen mixed vegetables, thawed
Instructions
- Set the pie crusts on the counter to soften according to the package directions, usually about 15 minutes. Meanwhile, heat the oven to 425°F.
- Unroll one crust into an ungreased 9-inch glass pie plate. Gently press it into the bottom and sides, leaving the overhang in place for now.
- Melt the butter in a 2-quart saucepan over medium heat. Add the onion and cook for about 2 minutes, stirring often, until it has softened but has not browned.
- Stir in the flour, salt, and pepper until no dry streaks remain. Cook for about 30 seconds, stirring constantly, to coat the onion and remove the raw flour taste.
- Gradually pour in the chicken broth and milk while stirring. Keep cooking and stirring until the sauce bubbles and becomes thick enough to coat a spoon, about 4 to 6 minutes.
- Take the saucepan off the heat. Fold in the cooked chicken and thawed mixed vegetables until everything is evenly coated in the creamy sauce.
- Spoon the filling into the crust-lined pie plate, spreading it into an even layer. Avoid overfilling; a little room at the edge helps seal the crust neatly.
- Lay the second crust over the filling. Trim or fold the excess top crust under the bottom crust overhang, then press the edges together to make a sturdy rim. Flute or crimp the edge.
- Cut several small slits in the top crust with a sharp knife so steam can escape. Bake for 15 minutes, then loosely cover the crust edge with foil to slow browning.
- Bake for 15 to 25 minutes more, until the top is golden brown and the center of the filling reaches 165°F. Let the pie rest for 5 to 10 minutes before slicing so the filling can settle.
Tips & Variations
- Thicken the sauce before adding the filling ingredients. The gravy should be clearly thick in the saucepan, not merely warm. It will loosen slightly as the vegetables heat, so this keeps slices neat rather than runny.
- Shield the rim after the first 15 minutes. The thin, exposed edge browns sooner than the center of the pie. A foil ring lets the filling finish heating without a burnt crust.
- Use a deep-dish pan only with extra crust and filling. This recipe is designed for a standard 9-inch pie plate. In a deeper dish, the pie may look sparse and the top crust may not sit as intended.
- Add herbs carefully. A teaspoon of chopped fresh thyme or 1/2 teaspoon dried thyme suits the chicken and vegetables. For a richer twist, stir in a small handful of shredded cheddar after the sauce thickens.
Serving and Storage
Serve chicken pot pie with a crisp green salad dressed in a bright vinaigrette, steamed broccoli, or simply sliced apples for a fresh contrast to the creamy filling. It’s hearty enough to stand on its own, too.
Cover leftover pie tightly and refrigerate for up to 3 days. For the best crust texture, reheat slices in a 350°F oven or toaster oven until hot in the center, usually 15 to 20 minutes. A microwave works for speed, but the bottom crust will be softer. If reheating from cold, cover the top loosely with foil if it is already deeply browned.
Frequently Asked Questions
Can I use rotisserie chicken in this chicken pot pie recipe?
Yes. Remove the skin and shred or chop the meat into bite-size pieces. Rotisserie chicken is fully cooked, so it only needs to warm through in the sauce.
Why is my chicken pot pie filling runny?
The sauce likely did not cook long enough to thicken before the chicken and vegetables were added, or the vegetables added excess water. Let the broth-and-milk mixture bubble while stirring until it coats a spoon, and thaw frozen vegetables well.
Do I need to prebake the bottom crust?
No. This recipe bakes the bottom crust with the filling. Using a glass pie plate and baking at 425°F helps it cook through. Letting the finished pie rest also gives the filling time to set.
Can I freeze chicken pot pie?
Yes. For best results, freeze the unbaked assembled pie tightly wrapped for up to 2 months. Bake it from frozen at 425°F, covering the edge as needed, and allow extra baking time until the center reaches 165°F.