This recipe for the best Chicken Pot Pie in the world is guaranteed to become your new fall obsession. Ready in under an hour, it’s loaded with tender chicken and vegetables, and then baked under a flaky crust. Every bite a dinner's dream come true.
If the only thing that stands between you and homemade Chicken Pot Pie is making your own pie crust, well, here’s some good news: frozen pie crust to the rescue. Thanks to frozen pastry, you don’t even have to work all that hard at making a pot pie that’s infinitely better than Marie Callender’s or anything in the freezer aisle.
When you have leftover rotisserie chicken or grilled chicken from the weekend, it can be magically transformed into a dinner that’s devoured by everyone at the table without a single complaint. You might as well make two pot pies and thank yourself tomorrow!
Making Chicken Pot Pie for one or ten? Easy! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Chicken Pot Pie ingredients:
- Pie crust. You’ll need two crusts, top and bottom, to make one pot pie. To make puff pastry pot pie, you need to buy one sheet of frozen puff pastry (you will also need an egg).
- Cooked chicken. (poached chicken, rotisserie chicken, whatever you have!)
- Flour. This recipe uses flour to thicken pot pie, not canned soup. It’s delicious.
- Chicken broth. You will need 14 ounces of chicken stock per pot pie.
- Frozen mixed vegetables. Fresh veggies are delicious, too, but they have to be pre-cooked. See the suggestions below.
- Salt and freshly cracked pepper.
How to make Chicken Pot Pie:
Chicken Pot Pie cooks at 425 degrees, so preheat the oven while you make the pot pie filling.
- Thaw the frozen pie crusts so they’re pliable. Then take one of the pie crusts gently press it into the bottom of a 9-inch pie pan.
- Next, melt the butter over medium heat in a large saucepan. Cook the onions in the melted butter until softened translucent.
- Whisk in the flour until combined. Then pour in the chicken broth and the milk. Keep stirring while it cooks—the mixture will thicken and start to bubble.
- Next, add the chicken and the vegetables. Remove the filling from the heat, and season to taste with salt and pepper.
- To assemble the pot pie, spoon the filling into the crust-lined pie plate, and cover it with the second crust. Seal the edges of the two crusts and pinch them together with your fingers.
- Don’t forget to cut a few slits in the top crust to let steam escape as it bakes.
- To prevent the edges of the pie crust from burning, you can place strips of foil around the edges of the pie during the first 20 or so minutes of baking.
- Remove the foil halfway through, about 20 minutes in, and continue to bake for 15 to 20 more minutes until the pot pie crust is golden brown.
Chicken Pot Pie with puff pastry:
It’s so easy to work with frozen puff pastry, which makes superbly rich and flaky Chicken Pot Pie. Some people love making pot pies in cast iron skillets or baking dishes with only one layer of pastry, which makes this simple comfort food classic even easier.
Because puff pastry comes in rectangular sheets, you can minimize waste by baking in a rectangular casserole. If you like the look of round pot pies, however, you can arrange the scraps of pastry over the top of the pie in a pretty design before baking.
For a gorgeous finishing touch, brush the top of the pastry with a beaten egg before popping it in the oven.
For one pot pie, you will need 1 sheet frozen puff pastry, thawed but still cold.
- Preheat the oven to 400 degrees.
- To start, carefully unfold the sheet of thawed puff pastry and flatten out any creases or tears.
- Once you make the pot pie filling, pour it into a 2-quart baking dish or a cast iron skillet and gently cover with the pastry dough.Ideally, you want the puff pastry to completely cover the dish; a little overhang is perfectly fine.
- With the tip of a knife, cut several slits into the top of the puff pastry. Brush the pastry with a beaten egg.
- Bake at 400 degrees for 25 minutes, then lower the heat to 350 and bake for another 35 to 40 minutes or until the topping is golden brown and crispy. Because the filling might bubble through the top of the pot pie, place a sheet pan under the pie so you don't risk any spilling and burning in your oven.
- Let the pot pie cool for about 10 minutes before eating.
Making Chicken Pot Pie with homemade pie crust:
Making your own pie crust from scratch is really rewarding. If you’ve ever wanted to try it, head over to How to Make a Pie Crust and learn just how easy it is! There are recipes for pie crusts with shortening and butter.
If you're feeling ambitious, you can make several batches of pie dough to keep in the freezer. Simply pull one out when the urge to make Chicken Pot Pie strikes.
Homemade pie dough should be rolled out into two rounds large enough to accommodate the pie pan.
How to use fresh vegetables in a pot pie:
Even though it’s convenient, you don’t need to buy frozen veggies for pot pie.
After all, making Chicken Pot Pie is all about economy! You can use whatever vegetables you have on hand: leftover roasted green beans, or a handful or last night’s broccoli. Cooked vegetables can be stirred into the creamy filling in place of any frozen veggies.
Also, because some people can’t stand peas in anything, there's no hard and fast rule about what kind of vegetables to use in Chicken Pot Pie. Don’t worry, just leave those peas out!
Before you make a pot pie with fresh vegetables, though, you should par-cook them before adding them to the filling. Raw vegetables don’t cook thoroughly inside the pie, and they may release extra liquid that will water down the filling.
Here’s how to pre-cook fresh vegetables for pot pie:
- First, add the raw chopped vegetables (carrots, asparagus, celery, broccoli, green beans, cauliflower) into a saucepan.
- Then cover with water, bring to a boil, and simmer over medium-low heat until the carrots are tender, about 8 minutes.
- Drain the vegetables in a colander and set aside.
Other delicious ways to make the best Chicken Pot Pie you've ever had:
Vegetables. Throw in some aromatic vegetables, like celery or leeks, and sauté them with the onions until soft.
Herbs. Chicken and herb pot pie….yum. Easy to find herbs like rosemary, thyme, parsley, or sage make things even better. Choose your favorite and add it to the filling.
If you already have some made, use some to make the filling. Just add a little extra chicken broth to it and allow it to simmer and thicken.
Mushrooms. Mushrooms make everything delicious! Sauté sliced mushrooms and mix them into the pot pie.
Chicken Pot Pie
- Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch pie plate with one unbaked crust.
- In large saucepan, melt butter over medium heat. Add onion and cook until softened, about 2 minutes.
- Whisk in flour until well-blended. Stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- Spoon into prepared pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Cover edge of crust with strips of foil to prevent scorching.
- Bake 20 minutes. Remove foil strips and bake 15 to 20 minutes longer, until crust is golden brown. Let stand 5 minutes before serving.