The Best Chicken Pot Pie Recipe

When it comes to comfort food that warms both the heart and soul, my go-to is definitely this chicken pot pie recipe! It’s one of my family’s absolute favorites!

Imagine a golden-brown, flaky crust enveloping a creamy, savory filling of tender chicken and vibrant vegetables. Just the thought of it is bringing back the memories of the comfort and satisfaction that this chicken pot pie recipe brings!

Whether you’re seeking that comfort food for yourself or to impress your family at a Sunday dinner, you’ll definitely be happy if you choose this chicken pot pie recipe.

What is the sauce in chicken pot pie?

At the heart of a chicken pot pie lies a smooth, flavorful sauce, created from a blend of chicken broth, cream or milk, and seasonings. These bind together the tender chicken and vibrant vegetables in a delicious comforting sauce.

Is heavy cream or half and half better for chicken pot pie?

Whether to use heavy cream, half-and-half, or milk in your chicken pot pie depends on your preference for richness and calorie content. Heavy cream gives a lusciously creamy and indulgent filling, while half-and-half offers a lighter alternative that is still creamy and delicious! Both options are great, so it’s up to you to choose the level of decadence you’d like in your pot pie.

Why does my chicken pot pie get watery?

Excess moisture in your chicken pot pie can often be from the release of liquids from the vegetables during the baking process. To prevent this, be sure that your vegetables are thawed, rinsed, and drained before you add them to your pot pie filling. This recipe includes a tablespoon of cornstarch to take care of any extra liquid that might make your pot pie watery.

Ok, let’s get cooking! Grab your apron and get ready to experience the wonderful smells and tastes of this chicken pot pie recipe!

Whether you’re an experienced chef or a novice in the kitchen, this recipe promises to be one that you’ll find yourself coming back to again and again. Enjoy!

Here’s what you’ll need to make the best chicken pot pie:

pie crust, double (I use our Olive Oil Pie Crust recipe which makes a double crust)
chicken (cooked and cubed chicken breasts – or grab a rotisserie chicken and cut it up!)
frozen mixed vegetables (choose just peas & carrots or the mixed vegetable type that has lots of different ones in it, whichever you prefer)
a purple onion
butter & flour (for the start of the roux, which is the beginning of that amazing cream sauce…..)
chicken broth
half and half or heavy cream
salt and pepper

You may need some supplies, like a deep dish pie pan so your pie doesn’t overflow, or a pie shield like the one below that I use to prevent the crust from burning. ⬇️

Libbey Baker's Premium 2-Piece Glass Deep Pie...

Antenda Adjustable Silicone Pie Crust Shields -...

Mora Ceramic Deep Fluted Pie Dish for Baking - 9...

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Here’s how simple it is to make this chicken pot pie:

The crust:

Start by making the crust and getting the bottom crust into the pie pan (9″ deep dish is best) and ready. (Keep that top crust wrapped with plastic wrap until you’re ready to use it.) I use our OLIVE OIL PIE CRUST because it’s the best I’ve ever had and I’ll never go back to shortening-based crusts, but if you’re in a rush, you can always grab a store-bought, pre-rolled crust and it will be fine!

Make the filling:

The filling is so simple to put together – start by melting butter in a saucepan, then adding onions and flour (& this recipe does sneak a tablespoon of cornstarch in with the flour!) and salt and pepper. Once that starts to get bubbly, add the chicken broth and whisk quickly until it’s smooth, then add the cream. You’ll see it get thick right away.

Add the cubed chicken and thawed mixed vegetables to the sauce and mix it all up – it’s ready to put into the crust!

Fill and bake:

Put your filling into the bottom crust that you prepared in the pie pan. Cover the pie with the top crust and seal the edges (I like to turn mine under and use my thumb and index finger to flute it, just like Nikki does in THIS VIDEO). Cut a few slits in the top crust for the steam to get out, then bake! (Optionally, you can do an egg wash on the top crust before baking.) You’ll know it’s done when the crust is lightly browned and the filling is bubbling through the slits.

What to serve with chicken pot pie:

If you like chicken pot pie, you have *got* to try this Creamy Chicken Pot Pie Soup sometime! It’s quick to whip up (especially if you start with a rotisserie chicken), and for soup night, it’s one of those hearty comfort soups that hits the spot!

chicken pot pie soup recipe pie crust leaves

Here are some other chicken dishes you might like:

The BEST Chicken Pot Pie

Yield: 8 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

2 pie crusts (I use our Olive Oil Pie Crust)
1/2 cup (1 stick) butter or margarine
1/3 cup flour
1 T. cornstarch
1/2 cup diced purple onion
1/2 t. salt
1/4 t. black pepper
1 3/4 cup chicken broth
2/3 cup half and half or heavy cream (whole milk is fine, too!)
2 1/2 or 3 cups chopped, cooked chicken
1 16-oz. bag frozen mixed vegetables (about 3 1/2 cups)
optional: 1 egg + 1 T. water for an egg wash

Instructions

Melt a stick of butter in a large saucepan over medium heat. Add the onion and cook for one minute.
Mix the flour and cornstarch together with a fork, then whisk it into the butter-onion mixture along with the salt and pepper.
Keep the heat on medium and continue whisking so it doesn't burn.
When the mixture is bubbly and just starting to brown, add the chicken broth and whisk it in until it's smooth.
Add the half and half or cream and whisk that in. Cook for one minute over medium heat, whisking constantly.
Add chicken and vegetables to the sauce and remove from heat.
Heat oven to 425 F (220 C). Line pie pan with bottom crust, letting the edges hang over.
Pour pot pie filling into crust-lined pie pan, then top with the remaining crust.
Turn the edges under, sealing them together and fluting the edges.
Using a sharp knife, cut at least 4 slits in the top crust for steam to escape.
Optional: whisk 1 egg with 1 T. water and brush on top of crust for a shiny look.
Bake at 425 F for 35-40 minutes, until crust is lightly browned and filling is bubbling through the top slits.