Chicken Pot Pie

I’ve been making this chicken pot pie for years — it’s the kind of comfort food that feels fancy but comes together fast on a busy night. A buttery, flaky crust hides a creamy filling of diced chicken and mixed vegetables that kids and grown-ups both ask for seconds on. It’s perfect for weeknight dinners, potlucks, or when you want something nostalgic and homey without a lot of fuss. If you want a hands-off option, try a slow-cooker version I sometimes use when I’m juggling schedules.

Why you’ll love this dish

This pot pie balances ease and comfort. The velvety roux-based sauce gives the filling a restaurant-style creaminess without needing heavy cream. Using cooked chicken (leftovers or rotisserie) makes the recipe quick and budget-friendly. It’s also adaptable — add herbs, swap veggies, or make mini pot pies for individual servings.

“A weeknight classic: flaky crust, creamy filling, and zero takeout guilt.” — family-tested review

It’s ideal for chilly evenings, family dinners, and when you want something that freezes and reheats well. If you need other make-ahead ideas for busy nights, check out this roundup of kid-friendly weeknight dinners that pair nicely with pot pie nights.

How this recipe comes together

• Start by preheating the oven to get the crust ready for a hot blast of heat.
• Make a simple roux with butter and flour on the stovetop, then whisk in chicken broth and milk until smooth and thick.
• Fold in diced cooked chicken and frozen mixed vegetables; heat just until everything is warmed through.
• Spoon the filling into a pie crust, top with the second crust, seal, and vent.
• Bake until the crust is golden and the filling is bubbling at the edges.

This overview sets expectations: stove-top sauce, quick assembly, and a 30–35 minute bake. No complex pastry skills are required.

Gather these items

Key ingredients

• 2 cups cooked chicken, diced (rotisserie, leftover roast, or poached)
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 pie crust (store-bought single-crust rolled out, or use a double crust if you prefer thicker top)

Notes and substitutions:

• Swap milk for half-and-half or a 50/50 milk + cream mix for a richer filling. For dairy-free, use a plant-based butter and unsweetened oat milk.
• Use cooked shredded turkey instead of chicken for a Thanksgiving leftover twist.
• If you prefer fresh vegetables, sauté them a few minutes in the butter before adding flour to remove excess moisture.

Step-by-step instructions

1. Preheat the oven to 425°F (220°C). Place a rack in the center of the oven.
2. Melt the butter in a medium saucepan over medium heat. Stir in the flour, salt, pepper, and onion powder. Cook and stir for about 1 minute until fragrant and smooth to make a roux.
3. Slowly whisk in the chicken broth and then the milk. Keep whisking until the mixture is smooth and thickens to a saucy consistency (about 3–5 minutes). Reduce heat if it starts to boil.
4. Stir in the diced chicken and frozen mixed vegetables. Cook just until everything is heated through and evenly coated with sauce. Taste and adjust seasoning.
5. Pour the chicken-vegetable mixture into the pie crust in a pie dish. Cover with the top crust; pinch and seal the edges. Cut a few slits in the top crust to let steam escape.
6. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling around the vents.
7. Let the pie rest for 5–10 minutes before slicing so the filling sets slightly.

Short, clear action verbs help you move confidently: melt, stir, whisk, pour, seal, bake.

Best ways to enjoy it

Serve slices hot from the oven with something crisp and acidic to cut the richness:

• A simple green salad with a lemony vinaigrette.
• Quick pickled red onions or a bright coleslaw.
• Steamed broccoli or roasted Brussels sprouts for extra veg.
  For a cozy meal, pair with a cold, sharp apple cider or a light-bodied white wine. For individual servings, spoon into ramekins and serve straight from the pot — rustic and charming.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cover the pie loosely with foil in the fridge between servings.
• Reheat: For the best texture, reheat slices in a 350°F (175°C) oven about 15–20 minutes until warmed through. Microwaving will warm faster but may soften the crust.
• Freeze: You can freeze the whole assembled pie (uncooked) or slices. Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge and bake at 375°F (190°C) until bubbly and golden (time will vary).
• Food safety: Cool filling to room temperature no longer than two hours before refrigerating. Reheat to an internal temperature of 165°F (74°C) for safety.

Pro chef tips

• Don’t rush the roux: cooking the flour for a minute before adding liquids removes raw flour taste and improves thickness.
• If the sauce is too thin, simmer uncovered a few minutes to reduce. If too thick, whisk in a splash more chicken broth.
• Shield the crust edges with foil after 20 minutes if they brown too quickly.
• For flakier top crusts, brush with an egg wash (1 beaten egg + 1 tsp water) before baking.
• Use warm cooked chicken to keep the filling hot and reduce bake time variability.

Creative twists

• Herb-forward: Fold in 1–2 teaspoons chopped fresh thyme and parsley for a bright finish.
• Biscuit-topped: Skip the top crust; drop biscuit dough on top and bake for a country-style pot pie.
• Gluten-free: Use a gluten-free flour blend for the roux and a gluten-free pie crust.
• Mini pot pies: Portion filling into oven-safe ramekins and top with small rounds of pastry for personal servings.
• Vegetarian: Replace chicken with cubed roasted cauliflower and white beans, and use vegetable broth.

Common questions

Q: Can I use raw chicken?
A: Yes — if using raw chicken, dice it and sauté in the pan until just cooked before adding the roux, or poach and shred, then proceed. Ensure the chicken reaches an internal temperature of 165°F (74°C).

Q: Can I make this ahead of time?
A: Absolutely. Prepare the filling and refrigerate up to 24 hours. Assemble and bake when ready. You can also freeze the unbaked assembled pie for up to 3 months.

Q: Why is my filling watery?
A: Common causes are too many frozen vegetables (thaw and drain excess), not cooking the roux long enough, or not reducing the sauce. Simmer to reduce or add a little more flour slurry to thicken.

Q: Can I use refrigerated pie crusts?
A: Yes — store-bought refrigerated crusts work fine. If using a single crust, you can do a lattice or biscuit top instead.

Q: How do I keep the bottom crust from getting soggy?
A: Bake on a lower oven rack so the bottom gets more direct heat and preheat your pie dish for a few minutes (carefully) if using a metal pan. Blind-baking slightly for 5–7 minutes can also help.

Conclusion

If you want more from-scratch inspiration and variations on classic pot pie techniques, see this detailed Homemade Chicken Pot Pie – Tastes Better From Scratch guide. For a double-crust take with extra pastry tips, this Chicken Pot Pie Recipe – Sally’s Baking is a great companion resource.

Chicken Pot Pie

A comforting and creamy chicken pot pie with a buttery, flaky crust, perfect for weeknight dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Filling

• 2 cups cooked chicken, diced (rotisserie, leftover roast, or poached)
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 3/4 cups chicken broth
• 2/3 cup milk Can substitute with half-and-half or a 50/50 milk and cream mix.

For the Crust

• 1 pie crust store-bought single-crust rolled out, or use a double crust if preferred

Method

 

Preparation

1. Preheat the oven to 425°F (220°C). Place a rack in the center of the oven.
2. Melt the butter in a medium saucepan over medium heat.
3. Stir in the flour, salt, pepper, and onion powder. Cook and stir for about 1 minute until fragrant and smooth to make a roux.
4. Slowly whisk in the chicken broth and then the milk. Keep whisking until the mixture is smooth and thickens to a saucy consistency (about 3–5 minutes). Reduce heat if it starts to boil.
5. Stir in the diced chicken and frozen mixed vegetables. Cook just until everything is heated through and evenly coated with sauce. Taste and adjust seasoning.

Assembly and Baking

1. Pour the chicken-vegetable mixture into the pie crust in a pie dish.
2. Cover with the top crust; pinch and seal the edges. Cut a few slits in the top crust to let steam escape.
3. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling around the vents.
4. Let the pie rest for 5–10 minutes before slicing so the filling sets slightly.

Notes

For dairy-free, use a plant-based butter and unsweetened oat milk. You can freeze the whole assembled pie (uncooked) or slices. Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge and bake at 375°F (190°C) until bubbly and golden (time will vary).