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This chicken pot pie is truly the BEST ever! A creamy, savory filling is packed with tender chicken, fresh veggies, and a curated blend of spices. The flaky, buttery crust makes this chicken pot pie irresistible, comforting, and a family-favorite!
🍗 What Makes This Recipe So Good
- It’s a comforting classic with a few secret twists! Nothing screams cozy-night-in more than a warm slice of this best ever chicken pot pie. Once the weather dips below 60° Fahrenheit, I make this recipe almost weekly and everyone just gobbles it up!
- It’s surprisingly easy to make! With the help of a pre-made pie crust, all you have left to do is assemble the filling. Even beginners have the ability to master this classic recipe in no time!
- It serves quite a few, making it the perfect meal for family, friends, or a holiday party! Though in case of leftovers, while highly unlikely, they hold up super well in an airtight container in the fridge.
👩🏼🍳 Chef’s Tips
- If you have any leftover chicken on-hand, use it in this recipe! I love roasting an entire chicken early in the week to enjoy in a variety of recipes throughout the week. Once roasted, I set aside chopped breast meat for this pot pie and save the carcass for homemade stock!
- Feel free to customize this recipe however you’d like! If you’ve got leftover turkey, use that. Meatless Monday? Avoid the meat altogether and just add more veggies to make up for the lost volume.
- This chicken pot pie is freezer-friendly. If you’d like, prep the pie ahead of time, then before baking cover it with foil then freeze for up to two months. Once ready to eat, remove from the freezer and defrost completely before following baking instructions per the recipe below.
🥘 Other Comfort Food Recipes You’ll Love
- Whole30 Fried Chicken and Mashed Potato Bowl
- Cheese Grits
- Ultimate Chicken Casserole
- Texas Roadhouse Chili Recipe
- Old-Fashioned Potato Soup
- Gluten-Free Chicken Pot Pie
- Chili with Rice
- Instant Pot Chicken Tortilla Soup
- Bacon Wrapped Meatloaf with Brown Sugar Glaze
- Chicken Stroganoff
- Air Fryer Frozen French Fries
- Instant Pot Chicken and Noodles
- Buffalo Chicken Mac and Cheese
- Ground Beef and Gravy Over Mashed Potatoes
- Very Favorite Stir Fry Noodles (with Tofu or Chicken)
- Keto Grilled Cheese
The BEST Chicken Pot Pie
This chicken pot pie is truly the BEST ever! A creamy, savory filling is packed with tender chicken, fresh veggies, and a curated blend of spices. The flaky, buttery crust makes this chicken pot pie irresistible, comforting, and a family-favorite!
servings
Equipment
- Large saucepan
- Small saucepan
- Pie pan
Ingredients
- 2 cups chicken broth or stock see Notes
- 2 small red potatoes peeled and chopped
- 1 celery stalk diced
- 1 carrot finely chopped
- ½ cup yellow onion diced
- ½ cup frozen peas
- 2 cups chopped roasted chicken
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- ½ cup milk or half and half
- 1 tablespoon dried whole sage leaves or rubbed sage
- 1 tablespoon dried thyme
- 1 pinch nutmeg
- Salt and pepper to taste
- 2 9-inch round ready-to-bake pie crusts store-bought or homemade
Instructions
- Preheat oven to 400° Fahrenheit.
- In a large saucepan place the broth, celery, potatoes, carrots, onions, and peas. Bring to a boil, reduce heat to a simmer, and simmer for 10 minutes.
- Add chicken, simmer 10 more minutes. Take out pie crusts from the fridge and roll out one to fit in the bottom of your pie pan.
- Melt butter in a small saucepan. Stir in the flour and cook until it’s a delicious, golden roux. Allow it to boil for a few seconds, then add the milk, nutmeg, dried sage, dried thyme, salt, and pepper. Simmer for a few minutes, stirring constantly until a paste forms. Pour into other saucepan and stir well.
- Pour mixture into the prepared pie pan. Unroll the top crust and place over the mixture. Fold the top crust behind the top of the bottom crust and press gently. Then press edges down with the tines of a fork to seal. Cut vents or shapes near the center of the pie with a knife or use a fork to make holes.
- Place on middle rack of oven. Bake for 35 to 45 minutes until crust is golden and filling is bubbling.
- Homemade Chicken Stock: Throw a chicken carcass into a big pot. Quarter an onion (leave the skins on) and slice a head of garlic crosswise and throw those in, too. Cover with water and throw in a carrot and stalk of celery (washed but with tops) if you’ve got them. Half a lemon and throw that in as well, if you’ve got it. Add a tablespoon of peppercorns and a tablespoon of salt to start. Turn heat to high and once it boils, turn to a low simmer for a couple hours. Strain and keep in the fridge for a week, or freeze in gallon freezer bags.
- Sage: Be sure you’re using dried whole sage leaves or rubbed sage, not ground sage! Ground sage is incredibly strong and 1 tablespoon of it will absolutely overpower the rest of the dish (and may even make your filling turn green).
Approximate Information for One Serving
Serving Size: 1servingCalories: 430calProtein: 10gFat: 23gSaturated Fat: 10gTrans Fat: 0.3gCholesterol: 49mgSodium: 601mgPotassium: 420mgTotal Carbs: 44gFiber: 2gSugar: 5gNet Carbs: 42gVitamin A: 1624IUVitamin C: 10mgCalcium: 53mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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If i were to make and freeze this…should I bake it first?
You can totally bake it first then freeze! Alternatively, you could allow the filling to cool completely, then add it to the pie crust and freeze. Either way- just allow it to thaw to room temperature in the fridge before placing in the oven! Hope this helps!
No way could I fit all that broth in a 9 inch pie plate! I had to use a 10 inch. I had no room for the milk either. I used celery seed and poultry seasoning.
Oh no, we’re so sorry to hear this! We haven’t encountered this issue, but we’re glad the 10 inch worked out well!
Made without any changes. Loved it and so did hubby
We’re so glad both of you loved it! Thanks for sharing, Sandee!
Made this and it was excellent. I doubled the recipe. Made one pie and one small with biscuits and one small with puff pastry. All of them were a hit with my family.
Thank you for sharing your recipe!
Yumm- both versions sound delicious! Thanks so much for sharing, Michelle!
Dried sage and ground sage are both “dried”.
Very delicious recipe. Thank you for sharing!
That’s true! Dried sage comes in three different forms (whole leaves, rubbed sage, and ground sage) and ground sage is only available as a fine powder. When we say to use dried sage and not ground sage, we mean to use the dried whole sage leaves or rubbed sage and not the ground version.
We’ll update the recipe to make that more clear. Apologies for any confusion, Michelle!
This is great. I made my own pastry crust and I pre-baked my bottom crust for 15 min at 375 before adding the filling and adding the top crust and then finished baking.
Yumm- pre-baked crust is always so delicious! Thanks for sharing, Kathy! 😊
Can i make this in the morning, put it in the fridge and bake for dinner ?
That should work just fine!
I had never made a pot pie before. This was delicious. I used pre-made pie crust and whole thing turned out perfect.
I’m thrilled you enjoyed it so much, and thank you for trusting us with your first attempt! Here’s to many more pot pies in your future!
Family’s new favorite recipe! Delicious!
Yay! So glad to hear the whole family loves it! 😊
The only change I made is I sautéed my onions first. Definitely a keeper!
Yum! Thanks for sharing, Charlene. We’re so glad you loved it! 🙂