The short answer: This chicken pot pie recipe fills a flaky crust with tender chicken, carrots, peas and celery in a creamy homemade gravy. Make the filling on the stove in about 20 minutes, pour it into a pie dish, top with crust and bake at 400°F for 30 to 35 minutes. Rotisserie chicken or leftover turkey makes it even faster.
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Prep time: 25 minCook time: 47 minTotal time: 1 hr 27 minServings: 6 servingsTotal includes 15 min of resting, chilling or rising.
It serves 6.
Plan pot pie night with the Meal Planner & Grocery List ($3.99), and keep the recipe in the Family Recipe Binder ($6.99).
Cozy dinners are one of my favorite parts of fall and winter, and a bubbling pot pie is about as cozy as it gets. For similar cozy chicken-and-vegetable flavors without a pastry crust, make easy chicken stew.
Chicken pot pie at a glance
| Details | |
|---|---|
| Serves | 6 |
| Prep time | 25 minutes |
| Bake time | 30 to 35 minutes, plus 15 minutes rest |
| Pan | 9-inch deep-dish pie plate |
| Oven | 400°F |
| Done when | Golden crust, bubbling filling, 165°F center |
Ingredients
- 1 package (2 crusts) refrigerated pie dough, or homemade
- 5 tablespoons butter
- 1 small onion, diced
- 2 carrots, diced, and 2 celery ribs, sliced
- ⅓ cup all-purpose flour
- 1¾ cups chicken broth
- ¾ cup milk or half-and-half
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 teaspoon dried thyme, salt and pepper to taste
- 1 egg, beaten, for brushing
How to make chicken pot pie
- Heat the oven to 400°F and fit one crust into the pie plate.
- Cook the vegetables. Melt the butter in a large skillet and cook the onion, carrots and celery for 6 to 8 minutes, until soft.
- Make the gravy. Sprinkle in the flour and stir 1 minute. Slowly whisk in the broth and milk. Simmer until thick enough to coat a spoon, about 4 minutes.
- Add the chicken. Stir in the chicken, peas, thyme, salt and pepper.
- Fill and top. Pour the filling into the crust. Lay the second crust on top, crimp the edges and cut 4 small vents.
- Brush and bake. Brush with egg and bake 30 to 35 minutes, until deep golden. Shield the edges with foil if needed.
- Rest. Let it stand 15 minutes so the filling thickens.
FoodSafety.gov's temperature chart lists 165°F for poultry and casseroles, so check the center if you start with raw chicken or a frozen pie.
Pot pie toppings compared
| Topping | Best for | Bake time at 400°F |
|---|---|---|
| Double pie crust | Classic slices | 30 to 35 minutes |
| Top crust only | Easier, never soggy | 25 to 30 minutes |
| Puff pastry | Extra flaky and tall | 20 to 25 minutes |
| Biscuits | Hearty, family style | 20 to 25 minutes |
| Mashed potatoes | Like a shepherd's pie | 20 minutes |
Shortcuts, freezing and leftovers
- Rotisserie chicken: one bird gives about 3 to 4 cups of meat.
- Leftover turkey pot pie: swap turkey for chicken after Thanksgiving. Our Thanksgiving leftovers meal plan has more ways to use it.
- Freeze unbaked: wrap tightly and freeze. The USDA freezing guide says frozen food stays safe, with best quality in the first few months.
- Leftovers: refrigerate within 2 hours and eat within 3 to 4 days, per the USDA leftovers guide. Reheat slices to 165°F.
Easy pot pie variations
- Skillet pot pie: bake the filling in an oven-safe skillet with a puff pastry lid.
- Mini pot pies: divide the filling into ramekins and top with pastry rounds.
- Chicken and biscuits: drop biscuits on top, close to chicken and dumplings.
- Veggie pot pie: use mushrooms, potatoes and green beans with vegetable broth.
Tips for a flaky, golden crust
- Cool the filling a little. Hot filling melts the pastry before it bakes, so let it sit 10 minutes before topping.
- Cut vents. Steam needs a way out, or the crust puffs and cracks.
- Use an egg wash. A beaten egg gives the top a deep, glossy color.
- Bake on a sheet pan. It catches drips and helps the bottom brown.
- Shield the edges. Wrap the rim with foil strips after 20 minutes if it browns too fast.
Plan a pot pie dinner
Pot pie is a smart way to turn one roast chicken or holiday turkey into another full dinner. For more cozy dinners in one list, see easy comfort food recipes.
- Meal Planner & Grocery List ($3.99): schedule leftover nights and shop once for the week.
- Family Recipe Binder ($6.99): save your crust, gravy and bake notes.
- Budget Planner Printable ($5.99): track how cooking with leftovers lowers your grocery spending.
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More comfort food ideas
Starting with a rotisserie chicken? Our leftover rotisserie chicken recipes include soups, casseroles and a two-chicken week plan. For a bright skillet night instead of a pie, cook chicken piccata.
Frequently asked questions
What is chicken pot pie made of? Chicken pot pie is made of cooked chicken and vegetables in a creamy gravy, baked under a pastry crust. The classic vegetables are carrots, peas, celery and onion.
How long do you bake chicken pot pie? Bake chicken pot pie at 400°F for 30 to 35 minutes, until the crust is deep golden and the filling bubbles through the vents. Cover the edges with foil if they brown too fast.
Do you need a bottom crust for chicken pot pie? No, chicken pot pie doesn't need a bottom crust. A top crust alone is easier and never soggy, while a double crust makes it sturdier for slicing.
Why is my chicken pot pie runny? A runny chicken pot pie usually needs more flour in the gravy or more resting time. Simmer the filling until it coats a spoon, and let the baked pie rest 15 minutes before serving.
Can I use rotisserie chicken in pot pie? Yes, rotisserie chicken is a great shortcut for chicken pot pie. One bird gives about 3 to 4 cups of shredded meat, enough for a 9-inch pie.
Can I make chicken pot pie with leftover turkey? Yes, leftover turkey works exactly like chicken in a pot pie. Swap it cup for cup and use turkey or chicken broth, which makes it a smart post-Thanksgiving meal.
Can you make chicken pot pie ahead of time? Yes, you can make the filling up to 2 days ahead and keep it in the fridge. Assemble with the crust right before baking so the pastry stays flaky.
Can you freeze chicken pot pie? Yes, chicken pot pie freezes well unbaked. Wrap it tightly, freeze up to about 3 months for best quality, and bake from frozen at 400°F for about 60 to 75 minutes.
What temperature should chicken pot pie be inside? Chicken pot pie should reach 165°F in the center. FoodSafety.gov lists 165°F for poultry, casseroles and leftovers, so check the middle with a thermometer.
What do you serve with chicken pot pie? A crisp green salad is the easiest side for chicken pot pie. Roasted green beans, cranberry sauce or a simple fruit salad also cut through the rich filling.
Can I use biscuits instead of pie crust? Yes, biscuits make a great pot pie topping. Place canned or homemade biscuits on the hot filling and bake at 400°F until golden, about 20 to 25 minutes.
How do I add chicken pot pie to a meal plan? Chicken pot pie fits best on a night when you have leftover or rotisserie chicken to use up. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. helps you line up those leftovers and shop once for the week.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov