The BEST Chicken Pot Pie Recipe

If you’re looking for a dish that spells out cozy comfort, look no further than The BEST Chicken Pot Pie. Brimming with tender chicken, colorful vegetables, and a creamy, herb-infused sauce all blanketed under a flaky, golden crust, this pot pie is pure home-cooked love in a pie dish. Whether you’re hosting friends or simply treating yourself to a nostalgic meal, this recipe nails the balance of ease, flavor, and family-table appeal — it’s been a go-to in my kitchen for years!

Ingredients You’ll Need

Each ingredient in The BEST Chicken Pot Pie comes together to create authentic, mouthwatering flavor. Don’t be tempted to skip or swap too much — the balance of savory chicken, vegetables, warming herbs, and rich sauce is what sets this pie apart!

• Chicken broth or stock: This forms the hearty base for your filling, so use a good-quality broth for richer flavor.
• Red potatoes: They hold their shape beautifully and add lovely texture to every bite.
• Celery: Essential for that classic aromatic backbone and a pop of freshness.
• Carrot: Adds subtle sweetness and appealing color.
• Yellow onion: Its mellow flavor creates depth and subtle sweetness as it cooks down.
• Frozen peas: Tossed in for traditional flavor and bright bursts of green.
• Chopped roasted chicken: Rotisserie or leftover roasted chicken keeps things simple and delicious.
• Butter: For a silky-rich roux that thickens your sauce and adds a buttery undertone.
• All-purpose flour: Key for thickening the filling to that ideal, creamy consistency.
• Milk or half and half: Brings luscious creaminess, use whichever you prefer for richness.
• Dried whole sage leaves (or rubbed sage): An aromatic must for classic pot pie character.
• Dried thyme: Blends beautifully with sage and brightens the filling.
• Nutmeg: Just a pinch, but it brings out the depth in the cream sauce.
• Salt and pepper: Essential seasonings to pull the whole pie together.
• Ready-to-bake pie crusts: Store-bought or homemade, these save time and ensure flaky, golden perfection.

How to Make The BEST Chicken Pot Pie

Step 1: Preheat and Prep

Begin by cranking your oven to 400° Fahrenheit so it’s hot and ready. Pull your pie crusts from the fridge to soften slightly — let them warm just enough to roll out easily, but not too warm so they stay flaky when baked. This is your foundation for The BEST Chicken Pot Pie, so treat it with care!

Step 2: Simmer the Veggies

In a large saucepan, add the chicken broth, celery, red potatoes, carrots, onions, and frozen peas. Give everything a gentle stir, bring to a boil, then immediately reduce to a simmer. Let these ingredients gently bubble together for about ten minutes. As they simmer, the broth soaks into the veggies and every spoonful will be bursting with flavor.

Step 3: Add the Chicken

Now stir in your chopped roasted chicken and keep simmering for another ten minutes. This not only heats the chicken but allows its savory flavor to meld with the vegetables and broth. While that’s working, roll out one pie crust to snugly fit the bottom of your pie pan.

Step 4: Make the Creamy Herb Sauce

In a separate small saucepan, melt your butter over medium heat, then sprinkle in the flour, whisking constantly. Cook it just until you get a delicious golden hue and a nutty aroma — this is your roux. Pour in the milk (or half and half) along with the nutmeg, sage, thyme, plus a little salt and pepper. Keep stirring for a few minutes until a smooth paste forms, then pour this creamy, herbed mixture right into your vegetable and chicken saucepan. Stir well to combine — this step is what makes The BEST Chicken Pot Pie so incredibly creamy and fragrant.

Step 5: Assemble Your Pie

Pour the filling into your prepared pie pan lined with the bottom crust. Unroll the second pie crust and drape it over the top, then tuck and fold the edges behind the bottom crust’s edge for a good seal. Use a fork to press the edges down — this not only keeps the filling secure but gives that classic, rustic look. Cut a few vents or fun shapes near the center so steam can escape — this ensures a crisp, flaky top crust every time.

Step 6: Bake to Golden Perfection

Place your pie on the middle rack and bake for 35 to 45 minutes. You’re looking for an irresistibly golden crust and bubbly filling that peeks out of the vents. If your crust browns too quickly, loosely tent it with foil. Once done, let it cool slightly — the filling will set, making it easier to slice and serve.

How to Serve The BEST Chicken Pot Pie

Garnishes

Give your pie a flourish before serving! Sprinkle a little fresh thyme or parsley on top for freshness and color. A quick brush of melted butter over the crust as it comes out of the oven puts The BEST Chicken Pot Pie over the top — gleaming and extra fragrant.

Side Dishes

This cozy main is hearty enough to star on its own, but it pairs beautifully with a crisp green salad, simple roasted vegetables, or a tangy cranberry relish for contrast. A loaf of warm, crusty bread is also perfect for soaking up every last bit of creamy filling.

Creative Ways to Present

For entertaining, bake the filling in individual ramekins and top with small rounds of crust for adorable single servings. Bring the whole pie to the table and slice it family-style, or use cookie cutters to cut fun shapes into the crust for a festive touch. No matter how you present it, The BEST Chicken Pot Pie looks as inviting as it tastes.

Make Ahead and Storage

Storing Leftovers

To keep The BEST Chicken Pot Pie tasting fresh, let leftovers cool to room temperature then cover the pie dish tightly with foil or transfer slices to an airtight container. They’ll keep well in the fridge for up to 3 days, making next-day lunches deliciously easy.

Freezing

You can absolutely freeze The BEST Chicken Pot Pie either before or after baking. Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Or freeze leftover slices in airtight containers. Thaw overnight in the fridge before baking or reheating.

Reheating

For best results, reheat slices in a 350° Fahrenheit oven, loosely covered with foil until warmed through — the crust will crisp up and the filling will bubble again. The microwave works too, though for ultimate flakiness, the oven is worth the extra few minutes.

FAQs

Can I use rotisserie chicken in The BEST Chicken Pot Pie?

Absolutely! Rotisserie chicken is one of my favorite shortcuts for this recipe. It’s flavorful, incredibly tender, and saves time on busy weeknights. Just chop it up and toss it in as directed.

How can I prevent a soggy bottom crust?

To keep the crust crisp, make sure your filling isn’t too watery and that the bottom crust isn’t too warm when you add the filling. Baking on the lower third of your oven can also help give the base a better chance to get golden and crisp.

What other vegetables can I add?

You can add corn, green beans, mushrooms, or even a handful of spinach for extra color and nutrition. Just make sure not to overfill your pie pan, and adjust seasonings as needed to keep The BEST Chicken Pot Pie balanced.

Can The BEST Chicken Pot Pie be made dairy-free?

Yes! Substitute plant-based butter and use a creamy oat or cashew milk. The filling may be slightly lighter, but it will still be delicious and rich.

Is it possible to make The BEST Chicken Pot Pie gluten-free?

Definitely. Simply use your favorite gluten-free flour blend for the roux and a gluten-free pie crust. The filling is thickened mostly by the roux, so be sure to choose a blend that thickens well when cooked.

Final Thoughts

Few meals bring the same sense of comfort and nostalgia as The BEST Chicken Pot Pie, and I can’t wait for you to make it your own. Whether you stick to the classic recipe or give it your personal spin, this dish never fails to gather everyone around the table with big smiles. Give it a try — you might just find your new go-to recipe for cozy nights in!

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