Chicken Pot Pie
Homemade chicken pot pie is the kind of cozy meal that makes cold weather feel like an invitation instead of a complaint. A rich, savory gravy gathers tender chicken, fresh vegetables, mushrooms, and peas under a flaky, golden double crust. It is substantial enough for the center of the table, yet the method is straightforward enough to make whenever you are craving a warm dinner.
This recipe starts with cooked shredded chicken, so it is especially useful when you have leftovers from a roast chicken or turkey. Like turkey noodle soup, pot pie is a practical way to give holiday leftovers a second life. If you use cooked shredded turkey instead, replace the chicken with an equal amount. The same comfort-food idea also lends itself to chicken pot pie soup and chicken pot pie casserole, and this recipe has been included in a cookbook as well.
Allow a little time for the filling to cool slightly while you roll out the crusts, then assemble the pie and bake it until the top is golden and the center reaches 165°F. After baking, let the pie rest for 15 minutes before slicing.
Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes Yield: One 9-inch pot pie Servings: 8
Why You Will Love This Chicken Pot Pie
There is a lot happening in one deep dish, but every part has a job. Butter and flour make the roux that forms the base for the gravy sauce. Chicken stock and heavy cream combine to create a creamy gravy, while onion, carrots, mushrooms, garlic, parsley, and peas fill the pie with vegetables and savory flavor. The result is a complete meal with chicken, vegetables, creamy gravy, and a flaky double crust.
The double crust is equally important. Use one disk for the bottom and one for the top, which becomes crisp and golden as the pie bakes. The all-butter pie crust used here does not need to be pre-baked, and it rolls out smoothly while staying crisp in the oven. If you are short on time, a store-bought double crust is a practical option; thaw it according to the package instructions.
This is also a flexible format for the chicken you already have. Use cooked shredded chicken from a roast chicken, or cook boneless chicken breasts or thighs for the filling. The vegetables can be adjusted with the options below, provided they are chopped into bite-sized pieces. For an especially convenient meal, prepare the filling ahead, or assemble and freeze the pie before baking.
Ingredients for Chicken Pot Pie
The recipe makes one 9-inch pot pie and serves 8. Keep the ingredient quantities together as you prepare the filling, because the gravy comes together quickly once the vegetables are soft.
Crust and filling
- 1 homemade pie crust (2 disks): Use one chilled disk for the bottom and one for the top. Homemade is preferred, but a store-bought double pie crust works in a pinch. Thaw store-bought crust according to its package instructions.
- 4 cups cooked chicken, shredded: Use chicken from a roast chicken, or cook boneless chicken breasts or thighs before shredding. Add the cooked, shredded chicken to the filling.
- 6 tablespoons unsalted butter: This starts the vegetable sauté and combines with the flour to form the gravy’s roux.
- 1 medium yellow onion (1 cup chopped): Dice it so it softens evenly.
- 2 medium carrots (1 cup), thinly sliced: Thin slices help the carrots soften with the onion.
- 8 ounces white or brown mushrooms, stems discarded and sliced: Either mushroom color works; slice the caps before adding them to the pot.
- 3 garlic cloves, minced: Garlic joins the mushrooms near the end of the vegetable sauté.
- 1/3 cup all-purpose flour: Stir this into the butter and vegetables to build the roux.
- 2 cups chicken stock: Whisk it into the roux with the cream for the gravy.
- 1/2 cup heavy cream: Along with the stock, this creates the creamy sauce.
- 2 teaspoons fine sea salt, or to taste, plus kosher salt to garnish: Season the gravy with the fine sea salt and use kosher salt lightly on the crust.
- 1/4 teaspoon black pepper, plus more to garnish: Add it to the gravy and, if desired, lightly over the egg-washed top.
- 1 cup frozen peas, do not thaw: Stir them into the finished filling straight from the freezer.
- 1/4 cup parsley, finely chopped, plus more to garnish: Add the measured parsley to the filling and use extra as a finish if you like.
- 1 egg, beaten for egg wash: Brush it over the top crust immediately before baking.
About the pie crust
An all-butter pie crust is the preferred crust for this chicken pot pie. It is made with just five ingredients, including water and salt, and takes only minutes to make. You can prepare it a couple of days ahead. The chilled dough rolls out effortlessly, stays crisp when baked, and works for savory pies as well as sweet pies such as apple, cherry, and blueberry.
When convenience wins the evening, use a store-bought double pie crust. The important practical detail is to thaw it according to the package instructions before you try to roll and shape it.
How to Make Chicken Pot Pie
- Sauté the vegetables. Set a Dutch oven or pot over medium heat and melt the 6 tablespoons of butter. Add the diced onion and thinly sliced carrots. Sauté for 8 minutes, stirring as needed, until the vegetables are soft. Add the sliced mushrooms and minced garlic, then sauté for another 5 minutes, until the mushrooms are softened.
- Prepare the gravy. Add the 1/3 cup flour and stir constantly for 2 minutes. Add the chicken stock and 1/2 cup heavy cream, whisking as they go in. Bring the mixture to a simmer and cook for 1 minute, or until it thickens to a thick gravy consistency. Add 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, or season to taste. The gravy should be well-seasoned before the chicken and vegetables are enclosed in pastry.
- Finish the filling. Stir in the 4 cups shredded cooked chicken, 1 cup frozen peas, and 1/4 cup finely chopped parsley. Stir to combine, then remove the pot from the heat. Let the filling cool slightly while you roll out the crusts.
- Prepare the bottom crust. Roll one chilled pie crust disk into a 12-inch-diameter circle. Carefully transfer it to a deep 9-inch pie dish. Spoon the filling over the bottom crust.
- Cover and seal the pie. Roll the second pie dough disk into a 10-inch-diameter circle and place it over the filling. Fold the excess dough behind the bottom crust, then crimp the two crusts together to seal the edge. Use a sharp paring knife to cut 5 small slits in the top crust so steam can escape. Brush the crust with the beaten egg, then sprinkle it lightly with coarse salt and pepper.
- Bake. Bake at 425°F for 30 to 35 minutes, or until the top crust is golden brown. Check the center of the pie with a thermometer; it should reach 165°F. If the edges begin browning too quickly, protect them with a pie shield. Once the pie is out of the oven, let it rest for 15 minutes to cool slightly before slicing.
Tips for Success
Keep the dough chilled. Refrigerate the pie crust disks until you are ready to roll them. If you are making the all-butter crust ahead, it can be refrigerated for up to 3 days. Roll the bottom disk to 12 inches and the top to 10 inches.
Give the vegetables their full sauté. Sauté the onion and carrots for 8 minutes over medium heat until soft. Add the mushrooms and garlic and sauté for another 5 minutes, until the mushrooms are softened.
Stir the flour constantly. Add the flour and stir constantly for 2 minutes. Add the stock and cream, then whisk for 1 minute as the mixture simmers, or until it reaches a thick gravy consistency.
Do not thaw the peas. Add the frozen peas directly to the filling. They are stirred in after the gravy is thick and before the filling is removed from the heat, along with the chicken and parsley.
Vent the top. Cut 5 small slits in the top crust to allow steam to escape. Crimp the edges together to seal, and gently pat down the edges before baking so they do not rise above the center. Brush the top with beaten egg, then add the coarse salt and extra pepper lightly.
Use a pie shield when needed. If the crust edge is browning too quickly, cover it with a pie shield. You can make one by cutting a 4-inch-diameter circle from the center of a square sheet of foil, then placing the shield loosely over the pie.
Check the center and rest the pie. The top crust should be golden brown, and the center should reach 165°F on a thermometer. After baking, let the pie rest for 15 minutes before slicing.
Variations and Substitutions
Customize the vegetable mix and flavor by chopping the vegetables into bite-sized pieces before adding them to the filling.
- Vegetables: Try green beans, celery, corn, broccoli, or cooked chopped potatoes in place of some of the listed vegetables.
- Herbs: Use thyme, oregano, or chives.
- Meat: Replace the cooked chicken with an equal amount of cooked shredded turkey. Leftover roast turkey is especially useful after the holidays. Baked ham is also an option.
- Crust: Use the homemade all-butter crust for the preferred flaky result, or use a thawed store-bought double pie crust when you need a shortcut. The homemade crust is suitable for both savory and sweet pies.
The same recipe idea has also inspired chicken pot pie soup and chicken pot pie casserole.
Storage, Make-Ahead, and Freezing
Chicken pot pie is a useful make-ahead meal, and the leftovers reheat well. For the best results when freezing, freeze the assembled pie before baking.
Make the filling ahead
Prepare the filling up to 1 day ahead. Let it cool completely, then cover it and refrigerate it. The pie dough can be refrigerated for up to 3 days. When you are ready to bake, roll out the chilled disks and assemble the pie with the prepared filling.
Refrigerate baked leftovers
Cover leftover baked pot pie after it has cooled and refrigerate it for up to 4 days. For oven reheating, cover the refrigerated baked pie with foil and reheat it at 350°F for about 20 to 30 minutes, or until the filling is heated through. Individual slices can be microwaved for 30 to 60 seconds at a time until hot.
Freeze before baking
Assemble the pie with completely cooled filling, but do not add the egg wash. Wrap the unbaked pie tightly and freeze it for up to 2 months. If you plan to bake it directly from frozen, use a metal or disposable pie pan rather than a glass pan.
Bake from frozen
Do not thaw the frozen pie. Brush the top with the egg wash, cover it loosely with foil, and bake at 425°F for 30 minutes. Remove the foil and bake for another 30 to 40 minutes, or until the crust is golden brown, the filling is hot and bubbling, and the center reaches 165°F on a thermometer.
Serving Suggestions
Because chicken pot pie is hearty and full of protein, serve it as a main course paired with mashed potatoes, soft dinner rolls or sliced sourdough bread, and simple vegetable sides.
- Caesar salad: A fresh, simple option made from scratch.
- Roasted Brussels sprouts: Serve them with crispy bacon.
- Baked asparagus: A go-to asparagus recipe.
- Beet salad: With the best dressing.
- Boiled corn on the cob: Brush the corn with butter before serving.
- Coleslaw: Its refreshing crunch gives the soft, creamy pie a different texture.
Let the baked pie rest for 15 minutes before slicing.
Frequently Asked Questions
Can I use store-bought pie crust?
Yes. A store-bought double pie crust works in a pinch. Thaw it according to the package instructions before rolling and assembling the pie. The preferred option is the homemade all-butter crust, which takes minutes to make, can be prepared a couple of days ahead, and does not need to be pre-baked.
What chicken works in this pot pie?
Use 4 cups of cooked chicken, shredded. Chicken from a roast chicken works well, or cook boneless chicken breasts or thighs for the recipe. You can also use an equal amount of cooked shredded turkey, including leftover roast turkey after the holidays. Baked ham is also an option.
Should I thaw the frozen peas?
No. Keep the peas frozen and stir 1 cup of them into the finished gravy with the shredded chicken and parsley. Remove the filling from the heat afterward and let it cool slightly while you roll the crusts.
How do I keep the crust edges from browning too fast?
Gently pat the edges down before baking so they do not rise above the center. If they still brown too quickly, use a pie shield. To make one, cut a 4-inch circle from the center of a square sheet of foil and place the shield loosely over the pie.
Can I freeze chicken pot pie before baking?
Yes. Use completely cooled filling, skip the egg wash, wrap the assembled pie tightly, and freeze it for up to 2 months. For baking directly from frozen, choose a metal or disposable pie pan rather than glass, and do not thaw the pie first.
How do I know when the pie is done?
For the regular bake, cook the pie at 425°F for 30 to 35 minutes, until the top crust is golden brown, then check that the center reaches 165°F on a thermometer. When baking from frozen, use the two-stage timing: 30 minutes covered loosely with foil, followed by another 30 to 40 minutes uncovered, until the crust is golden, the filling is hot and bubbling, and the center reaches 165°F. Rest the pie for 15 minutes before slicing.
Nutrition Information
Nutrition information is per serving, based on 1 serving. Daily Value percentages in the nutrition label are based on a 2,000-calorie diet.
- Calories: 579 kcal
- Carbohydrates: 38 g
- Protein: 26 g
- Fat: 36 g
- Saturated fat: 15 g
- Polyunsaturated fat: 4 g
- Monounsaturated fat: 14 g
- Trans fat: 0.3 g
- Cholesterol: 112 mg
- Sodium: 879 mg
- Potassium: 511 mg
- Fiber: 3 g
- Sugar: 3 g
- Vitamin A: 3384 IU
- Vitamin C: 13 mg
- Calcium: 57 mg
- Iron: 3 mg
