Chicken Pot Pie
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A comforting chicken pot pie with a creamy chicken-and-vegetable filling under a flaky golden crust. The ultimate cozy dinner, made entirely from scratch — no canned soup.
By Mia HartwellUpdated October 1, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A creamy from-scratch filling under flaky crust
- Classic comfort food that feeds six
- A perfect use for leftover or rotisserie chicken
- No canned soup required
Chicken Pot Pie
1 hr totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 520kcal
- Protein
- 28g
- Carbs
- 42g
- Fat
- 27g
- Fiber
- 3g
- Sugar
- 5g
Step-by-Step Instructions
- 1
Preheat the oven to 400°F (205°C). Melt the butter in a large oven-safe skillet over medium heat.
- 2
Cook the onion, carrots, and celery 6-7 minutes until softened, then add the garlic for 1 minute.
- 3
Sprinkle in the flour and cook 1-2 minutes. Gradually whisk in the broth and milk, simmering 3-4 minutes until thickened.
- 4
Stir in the chicken, peas, thyme, salt, and pepper. Transfer to a baking dish if not using an oven-safe pan.
- 5
Top with the puff pastry or pie crust, cut a few vents, and brush with the egg wash.
- 6
Bake 25-30 minutes until the crust is golden and the filling bubbles. Cool 10 minutes before serving.
Pro Tips for the Best Results
- Cook the flour for a minute or two before adding liquid so the filling doesn't taste pasty.
- Use rotisserie or leftover chicken to make this come together fast.
- Cut vents in the crust so steam escapes and it crisps instead of going soggy.
- Let it rest before serving so the filling thickens enough to scoop.
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How to Cook Chicken Pot Pie
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Build a roux-based filling
The creamy filling starts with a roux — flour cooked in butter. Letting it cook removes the raw, pasty taste, and whisking in the broth and milk gradually keeps it silky and lump-free. This homemade base beats any canned-soup shortcut.
Load it up
Soften the carrots, celery, and onion first, then fold in the cooked chicken and peas. Using already-cooked chicken — rotisserie is perfect — keeps the dish quick since the filling just needs to come together.
Top, vent, and bake
Lay the crust over the hot filling, cut vents so steam escapes (preventing a soggy crust), and brush with egg wash for a golden finish. Bake until the crust is flaky and the filling bubbles, then rest so it sets enough to serve in neat portions.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven so the crust crisps. The filling (without crust) freezes well for up to 2 months.
Serving Suggestions
This chicken pot pie pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Puff pastry or pie crust?+
Both work — puff pastry bakes up extra flaky and easy; pie crust is more traditional. Either needs a hot oven to crisp.
Can I make it ahead?+
Prepare the filling and refrigerate up to 2 days. Add the crust and bake fresh, allowing a few extra minutes from cold.
How do I keep the crust from getting soggy?+
Make sure the filling is thick, add the crust just before baking, and cut vents so steam escapes.
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