Name: The Best chicken pot pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup potatoes, diced; 1/3 cup butter; 1/3 cup flour; 1 cup chicken broth; 1/2 cup milk; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 2 store-bought pie crusts

Jump to Recipe· 4.9 from 17 reviews

If you’re in the mood for the ultimate comfort food, there’s nothing quite like The Best chicken pot pie: a golden, flaky crust cradling hearty, creamy chicken and tender vegetables in every bite. It’s cozy, familiar, and perfect for family dinners or sharing with friends on a chilly evening. Whether you’re using leftover chicken or cooking fresh, each element harmonizes to create a pot pie fitting for weeknight meals or special occasions alike. If you’ve always wanted to master The Best chicken pot pie, keep reading—this is one recipe you’ll come back to again and again.

The Best chicken pot pie Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about building flavor from simple, everyday staples. Each ingredient plays its own starring role in The Best chicken pot pie, bringing heartiness, color, and that crave-worthy creaminess we all adore.

Cooked chicken (2 cups, shredded): Tender and juicy, this is the hearty base of your pie—rotisserie or leftover roasted chicken is perfect.
Carrots (1 cup, diced): Sweetness and vibrant color; they soften beautifully and add subtle flavor.
Peas (1 cup): A pop of green and burst of sweetness in each bite—frozen peas work perfectly.
Potatoes (1 cup, diced): Comforting and starchy, diced potatoes give the filling a luxurious, thick texture.
Butter (1/3 cup): The rich, golden base that helps create the roux—key for that creamy sauce.
Flour (1/3 cup): Blends with butter to thicken the filling into luscious, spoonable goodness.
Chicken broth (1 cup): Deepens the savory flavor and keeps everything juicy and comforting.
Milk (1/2 cup): Adds creaminess to the filling—whole milk is best but use what you have.
Salt (1 teaspoon): Rounds out all the flavors—taste as you go for seasoning perfection.
Black pepper (1/4 teaspoon): For a little warmth and extra flavor complexity.
Onion powder (1/4 teaspoon): Brings a cozy, homey savory note that melds with the chicken.
Garlic powder (1/4 teaspoon): Adds just the right hint of aromatic depth.
Pie crust (1 top and 1 bottom): That flaky, golden crown and base—store-bought or homemade, just make sure it’s buttery and tender.

How to Make The Best chicken pot pie

Step 1: Preheat and Prep

Start by setting your oven to 425°F (220°C). This higher heat ensures the pie crust bakes up beautifully golden and crisp, locking in all that creamy goodness underneath. While the oven gets ready, gather your ingredients and have everything measured—once you start, it all comes together in a snap.

Step 2: Make the Creamy Filling

In a medium saucepan over medium heat, melt the butter until it’s deliciously fragrant. Sprinkle in the flour and stir consistently for about a minute—this step creates a smooth roux, the secret base for thick, creamy pot pie filling. Slowly whisk in the chicken broth and milk, letting it bubble and thicken. Don’t rush this step—it’s what gives The Best chicken pot pie its signature luscious texture.

Step 3: Add the Vegetables and Chicken

Now it’s time to build layers of comfort. Stir in the shredded chicken, diced carrots, peas, potatoes, salt, black pepper, onion powder, and garlic powder. Give the mixture a good stir so every spoonful is loaded with chicken and vegetables. Let it simmer for just a couple of minutes—the steam will start tempting you with that classic pot pie aroma.

Step 4: Assemble the Pie

Lay the bottom pie crust into your pie dish, gently pressing to line the edges. Pour in that glorious filling, spreading evenly so every slice gets a taste of everything. Cover with the second pie crust, sealing the edges well—either crimp them or press with a fork for a rustic look. Slice a few small slits in the top to let steam escape.

Step 5: Bake to Perfection

Pop the assembled pie into the preheated oven. Bake for 30 to 35 minutes, until the crust is golden and you see bubbling goodness peeking through the slits. Let it cool for 10 minutes before serving—this makes slicing clean and allows the filling to set, keeping every portion picture-perfect.

How to Serve The Best chicken pot pie

Garnishes

Sprinkle your hot slices with freshly chopped parsley or thyme for a burst of green and a fragrant, herbal lift. A little cracked black pepper or even a light sprinkle of coarse sea salt over the top crust just before serving can make The Best chicken pot pie feel extra special.

Side Dishes

The Best chicken pot pie is hearty enough to stand alone, but it also pairs beautifully with a crisp green salad, steamed green beans, or roasted Brussels sprouts. For something heartier, consider serving with creamy mashed potatoes or buttery corn on the cob—the classics never disappoint.

Creative Ways to Present

For family gatherings or potlucks, bake mini versions of The Best chicken pot pie in individual ramekins for a personal touch. Or, for a rustic look, try serving directly from a cast iron skillet. You can even top with decorative pie crust cut-outs before baking for a whimsical finish every guest will love.

Make Ahead and Storage

Storing Leftovers

If you have extra slices (lucky you!), cover them tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days. The flavors only get better as they mingle, making lunch the next day something to look forward to.

Freezing

The Best chicken pot pie freezes beautifully. Assemble and cool the pie completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. You can also freeze unbaked pies—just add an extra 15–20 minutes of baking time straight from the freezer.

Reheating

To reheat, warm slices in a 350°F (175°C) oven covered loosely with foil for about 15–20 minutes. Whole pies can go straight from fridge to oven for 30–35 minutes. Avoid microwaving, if possible, to keep that fantastic crust flaky rather than soggy.

FAQs

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken brings even more flavor and saves time. Just shred the meat and you’ll have The Best chicken pot pie on the table even faster.

What kind of pie crust should I use?

Homemade crust gives unbeatable flavor and flakiness, but a high-quality store-bought crust works really well for weeknights or when you’re short on time.

Can I add other vegetables?

Definitely—try adding corn, green beans, or even mushrooms for your own twist on The Best chicken pot pie. Just keep the proportions similar so the filling sets up nicely.

Is it possible to make this pot pie dairy-free?

Yes! Use a dairy-free butter substitute and plant-based milk. It’ll still be creamy and delicious with all the classic flavor you love.

How do I keep the bottom crust from getting soggy?

For an ultra-crisp base, try blind-baking the bottom crust for about 5 minutes before adding the filling. Also, letting the pie sit for 10 minutes after baking helps the crust hold up beautifully.

Final Thoughts

Bringing The Best chicken pot pie to your table means comfort, warmth, and the joy of sharing a homemade classic with the people you love. Whether for a cozy weeknight meal or a special gathering, this recipe will fill your kitchen with irresistible aromas and happy dinnertime chatter. I hope you enjoy every creamy, flaky bite and make this a treasured family favorite.