Comfort Food Chicken Pot Pie

Name: Comfort Food Chicken Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup celery, diced; 1/2 cup onion, diced; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon thyme; 1 package refrigerated pie crusts (2 crusts); 1 egg, beaten (for egg wash)

Highlighted under: Homegrown Comfort

I’ve always believed that comfort food is a hug in a bowl, and this Chicken Pot Pie embodies that sentiment perfectly. Growing up, it was a staple at our family dinners, and each bite evokes warm memories around the table. The blend of tender chicken, crisp vegetables, and a creamy sauce all tucked beneath a flaky crust makes this dish irresistible. I love how it can effortlessly transform a chilly evening into a cozy gathering, making it the ultimate dish for both weekdays and special occasions.

Created by

Ruby Lawson

Last updated on 2026-01-24T09:01:17.533Z

Making Chicken Pot Pie in my kitchen has become a ritual that brings joy to my family. The process of sautéing the vegetables until they are just tender, and then adding the chicken creates a beautiful aroma that fills my home. I’ve discovered that using fresh herbs really elevates the flavors and gives it that homemade touch that everyone loves.

One tip I learned over the years is to let the filling cool slightly before adding the top crust. This prevents the crust from getting soggy and ensures it stays beautifully flaky. Having the right balance of filling and crust is key to achieving that delicious comfort food experience.

Why You'll Love This Recipe
Hearty, savory filling that warms the soul
Flaky crust that complements the rich flavors
Easily customizable with your favorite veggies

The Secret to a Flavorful Filling

The filling of your Chicken Pot Pie is the heart of the dish, and the choice of ingredients significantly impacts the final flavor profile. Using freshly diced vegetables—not frozen—adds a lovely texture and vibrant taste. Sautéing the onions until translucent releases their sweetness, which balances the savory elements. Make sure to cook the vegetables until just tender to maintain some crunch and avoid a mushy filling.

Incorporating fresh or dried thyme enhances the earthy notes of the filling, but don't be afraid to experiment. If thyme isn't available, rosemary is a great substitute that can lend a fragrant aroma. For a kick, consider adding a pinch of cayenne pepper or a splash of hot sauce to the mixture. These small tweaks can elevate the flavor without overshadowing the comforting essence of the dish.

Perfecting the Crust

A flaky crust is essential for an outstanding Chicken Pot Pie. If you opt for refrigerated pie crusts, ensure they’re properly thawed and at room temperature before rolling them out; this helps in achieving an even layer. You can also sprinkle a little all-purpose flour on your work surface to prevent sticking. If you'd like to make it from scratch, using chilled butter and ice water will lead to a flakier texture.

When sealing the edges of your pie, don't rush. Crimp the edges well to prevent the filling from leaking out during baking. Remember to cut slits in the top crust as this allows steam to escape while also giving a visual cue of a bubbling filling inside. An egg wash adds not only a beautiful sheen but also an extra layer of flavor, so don't skip that step!

Make-Ahead and Storage Tips

One of the fantastic aspects of Chicken Pot Pie is its adaptability when it comes to planning ahead. You can prepare the filling a day in advance; just let it cool and store it in an airtight container in the refrigerator. When you’re ready to assemble the pie, you can roll out the crusts and fill them quickly, which cuts down on time during busy weeknights.

For longer storage, consider freezing the assembled pie before baking. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, bake directly from frozen at 425°F (220°C) for about 50-60 minutes, adding additional time if needed. This ensures that you always have a comforting meal ready at a moment's notice, just like a warm hug on a chilly day.

Ingredients

For the Filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup celery, diced
1/2 cup onion, diced
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme

For the Crust

1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)

Instructions

Prepare the Filling

In a large skillet, melt the butter over medium heat. Add the onion, carrots, celery, and cook until they are tender, about 5-7 minutes. Stir in the flour and cook for an additional minute. Gradually add the chicken broth and milk, stirring continuously to prevent lumps. Add the chicken, peas, thyme, salt, and pepper. Stir until the mixture thickens, then remove from heat.

Assemble the Pie

Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish. Pour the cooled filling into the crust. Cover with the second pie crust, sealing the edges. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg.

Bake

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let the pie cool for about 10 minutes before serving.

Pro Tips

For extra flavor, consider adding herbs like rosemary or sage to the filling. You can also experiment with different vegetables depending on what's in season or available.

Common Troubleshooting

Sometimes, you might face a filling that turns out runny. This can happen if the flour isn’t cooked long enough or if liquid was added too quickly. To fix this, simply mix a tablespoon of cornstarch with water to create a slurry, and stir it into the filling while it's still heating until it thickens to your desired consistency.

Another potential hiccup can arise if the crust is soggy. To avoid this, you can par-bake the bottom crust for 5-7 minutes before adding the filling. This pre-cooking allows some moisture to escape, helping maintain a perfect texture and preventing it from becoming too soft.

Serving Suggestions

To enhance your Chicken Pot Pie experience, serve it with a simple green salad tossed in a light vinaigrette. The freshness of the salad helps cut through the richness of the pie, balancing the meal perfectly. Additionally, consider pairing it with a side of crusty bread for soaking up the delicious gravy.

If you have leftovers, reinvent them by adding a sprinkle of cheese atop the reheated pie, popping it under the broiler for a few minutes. This creates a delightful, melty topping that adds a new layer of flavor and texture to your comforting dish.

Questions About Recipes

→ Can I use store-bought rotisserie chicken?

Absolutely! Using rotisserie chicken can save you time and adds great flavor.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze chicken pot pie?

Yes, you can freeze the unbaked pie for up to 2 months. Just ensure to cover it well.

→ What side dishes pair well with chicken pot pie?

A simple green salad or steamed vegetables complement the richness of the pot pie perfectly.