• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Savory

    Chicken Pot Pie

    January 20, 2025 By Sam 6 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of classic chicken pot pie, top image of single slice on with plate with fork inserted, bottom image of full pie, slice removed photographed from above.

    My classic chicken pot pie has a creamy, veggie-packed filling. Make it entirely from-scratch, or keep it easy with premade crust and rotisserie chicken. Recipe includes a how-to video!

    Slice of chicken pot pie removed to show the veggie filling inside.

    Classic Chicken Pot Pie

    When I think comfort food, I think chicken pot pie. One of my personal all-time favorite meals, it’s hearty and satisfying and perfect cold-weather food that’ll warm you to your toes. My version is packed with veggies, is super flavorful, and is not at all dry inside (my pet peeve with pot pie!). I grew up with my grandmother making chicken pot pie as a special Sunday dinner so this recipe has a significant nostalgia factor for me, too.

    Lately I’ve been enjoying this with my sourdough pie crust, but my classic pie crust also works perfectly and is so tasty! Of course you can always use a store-bought crust, if you’re in a rush, I will do my best not to judge 😜. I include a few other shortcuts too, so you could easily modify this to be a simple weeknight dinner if you wanted to (lots of make-ahead tips!).

    Why You’ll Love This Recipe

    • Classic chicken pot pie taste and technique with a double crust and creamy, flavorful filling. I intentionally make my filling “juicer” than most, as that’s how I like my pot pie!
    • Customizable for your preferences and dietary needs. I talk more about this below.
    • Can be made ahead or frozen. I also have recipes for meat sauce, vegetable soup, and beef stew, all of which are great for making ahead too!
    • A bit of a labor of love–especially if you make your own crust–but it is well worth the end result. This is the coziest of comfort food, and it’s my absolute favorite thing to eat for dinner on a chilly night!

    Ingredients

    Pie crust and chicken and plenty of veggies… and more! Let’s talk ingredients (and substitutes!). As you’ll see, I start with raw chicken breast, but leftover roasted chicken would work perfectly!

    Overhead view of ingredients including chicken, frozen veggies, potatoes, and more.
    • Pie crust. You will need two, as this pot pie recipe has both a top and bottom crust. You can use store-bought or homemade pie crust (or my new favorite sourdough pie crust!).
    • Chicken. I use raw chicken (you can use breasts, thighs, or a combo! ) and cook it in the pan with the potatoes, but you could use 3-4 cups of pre-cooked chicken instead. A picked rotisserie chicken or my crockpot shredded chicken would work nicely. I provide instructions for using both raw and pre-cooked chicken in the recipe below.
    • Cream. Heavy cream makes for the richest pot pie filling and is my favorite, but really most dairy or non-dairy options will work. I’ve used half and half, milk, and even nut milks.
    • Veggies. Including onion, carrots, potatoes, and frozen mixed veggies. Feel free to mix these up a bit depending on your preferences, though I do recommend keeping the onion and carrots as they provide a flavorful base.
    • Spices. Like smoked paprika (one you don’t see in many pot-pies, but a favorite from my chicken and rice soup that adds incredible depth!), ground mustard, and black pepper. We’ll also add some fresh thyme (or ¼ teaspoon of dried thyme).

    SAM’S TIP: Use gold potatoes! Their skin is so thin that they don’t need to be peeled (do make sure to wash them well though!). Of course, if you don’t have them, almost any potato will work (just remove the skins if you only have a thicker-skinned variety like russet).

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Chicken Pot Pie

    Four photos showing veggies cooking in a pot before adding broth and chicken breasts.
    1. Saute the carrots and onion in melted butter over medium heat until they’re nice and tender.
    2. Sprinkle the flour and spices overtop and stir until absorbed. Adding the spices at this point lets us toast them and create even more flavor, and the flour helps us create something of a roux, which thickens the filling and gives it a hearty texture.
    3. Drizzle in the chicken broth, scraping the pan as you go to get any of those brown bits (flavor!) off the bottom and into the sauce. Add the cream and cook until the mixture thickens slightly.
    4. Add the potatoes, thyme, and chicken (if you’re using cooked chicken, add after the potatoes finish cooking instead, that way it doesn’t get over-cooked). Once the potatoes are tender and the chicken is cooked through, shred the chicken and return to the pot. Stir in the frozen veggies, then set aside while you prepare your crusts.
    Four photos showing pot pie crust being rolled out, filled, and baked in the oven.
    1. Roll out your first pie crust and layer it into your pie plate. To make sure you’ve rolled your pie crust big enough, place your pie plate upside down over the crust. Your crust should be just a bit larger than your pie plate.
    2. Pour the filling over your bottom crust (if you can let it cool down a bit first, that’s even better).
    3. Roll out your second crust and layer it over the filling. Seal the edges with your favorite technique (I demonstrate mine in the video below, but you could just crimp the crust together with a fork), then vent the top. Brush egg wash over the entire crust for a golden brown finish (if you can’t “do” eggs, skip this entirely or just brush with some heavy cream, the crust just won’t get as dark).
    4. Bake until golden brown. I recommend placing your pot-pie on a rimmed foil or parchment lined baking sheet, just in case any of that filling wants to bubble out into your stove (I use this same method with my easy apple pie, as tossing the foil or parchment after baking is much easier than scrubbing out a stove, trust me!). Don’t cut into it right away–let it cool for 10-15 minutes before slicing.

    SAM’S TIP: This pot pie can be messy while it’s still warm, but that’s also when it tastes the best! I recommend waiting about 15 minutes before you cut into it, that way it has some time to re-solidify a bit but will still be plenty warm.

    Slice of chicken pot pie on a plate with a fork grabbing a bite.

    Make This Recipe Work for You!

    • Get fancy with a lattice pie crust! You can do this with homemade or store-bought pie dough.
    • Make it dairy-free: swap the butter for non-dairy butter and use a nut milk instead of heavy cream.
    • Customize your filling depending on what’s in season: swap the onions for leeks, add your favorite herbs (tarragon is always tasty in the spring!), use turnips instead of potatoes, add mushrooms or spinach, etc.
    • Make it easy. Prepare your pie crusts in advance (mine can be made in advance and refrigerated for several days or frozen and then thawed overnight when you need them) so you don’t have to worry about preparing them the day-of. Cut your veggies in advance and store them in an airtight container. Or, follow my instructions in the recipe for preparing the whole dish in advance!
    • Don’t forget dessert: serve up some fried apples with vanilla ice cream, slices of coca cola cake, or go with double the pie and make my lemon pie recipe. When my grandmother made this for dinner, we usually had coconut cake or hot milk cake for dessert!
    Slice of chicken pot pie removed to show the veggie filling inside.

    If you’ve tried my chicken pot pie with biscuits, I’d love to hear how you like this classic version!

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Slice of chicken pot pie removed to show the veggie filling inside.

    Chicken Pot Pie

    This classic chicken pot pie has a creamy, veggie-packed filling. Make it entirely from-scratch, or keep it easy with premade crust and rotisserie chicken.
    Recipe includes a how-to video!
    5 from 1 vote
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dinner, Main Course, Main Dish
    Cuisine: American
    Prep Time: 40 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 8 servings
    Calories: 463kcal
    Author: Sam Merritt

    Ingredients

    • 2 unbaked pie crusts click link for recipe
    • 5 Tablespoons (70 g) salted butter
    • 1 (140 g) medium yellow onion diced (about 1 cup)
    • 1 cup chopped carrots
    • ⅓ cup (38 g) all-purpose flour
    • ¾ teaspoon table salt
    • ½ teaspoon smoked paprika
    • ¼ teaspoon ground mustard
    • ¼ teaspoon ground black pepper
    • 2 ½ cups (591 ml) chicken broth
    • ⅓ cup (78 ml) heavy cream preferred, half and half, or milk
    • 1 sprig fresh thyme or ¼ teaspoon dried thyme
    • 1 lb uncooked chicken breast, thighs, or a mix of both (cut breasts in half to help them cook faster) (see note to use pre-cooked chicken)
    • 1 ½ cups (240 g) small-diced potatoes either golden/yellow potatoes (no need to peel) or peeled russets
    • 2 cups (260 g) frozen mixed veggies

    Egg wash

    • 1 egg any size
    • 1 teaspoon water

    Recommended Equipment

    • 9 ½” pie plate
    • Large skillet

    Instructions

    • You will need 2 unbaked pie crusts for this recipe, you may use storebought or homemade. I like to use homemade, click the link if you’d like to use my favorite pie crust recipe and prepare the pie crusts and refrigerate while you make the filling.
      2 unbaked pie crusts
    • Preheat oven to 425F (220C) and place a 9 ½” pie plate on a foil or parchment lined baking sheet. Set aside.
    • Melt butter in a large skillet over medium heat.
      5 Tablespoons (70 g) salted butter
    • Add onion and carrot and cook until softened (about 5 minutes).
      1 (140 g) medium yellow onion, 1 cup chopped carrots
    • Sprinkle flour, salt, paprika, ground mustard, and black pepper over the veggies and stir until completely absorbed and smooth.
      ⅓ cup (38 g) all-purpose flour, ¾ teaspoon table salt, ½ teaspoon smoked paprika, ¼ teaspoon ground mustard, ¼ teaspoon ground black pepper
    • Slowly drizzle in chicken broth, scraping the bottom of the pan as you do, then immediately, slowly drizzle in cream or milk. Cook until slightly thickened (about 1-3 minutes).
      2 ½ cups (591 ml) chicken broth, ⅓ cup (78 ml) heavy cream
    • Add chicken and potatoes and thyme and bring to a boil (make sure the chicken is submerged, cut it into smaller pieces if needed). Stir occasionally until potatoes are fork-tender and chicken is easily shreddable.
      1 sprig fresh thyme, 1 lb uncooked chicken breast, thighs, or a mix of both, 1 ½ cups (240 g) small-diced potatoes
    • Remove the chicken to a plate, cut or shred with two forks, then return to the pot and stir well.
    • Add frozen veggies, stir until combined, and turn off the heat. Set aside while you assemble your pie crusts.
      2 cups (260 g) frozen mixed veggies

    Assembly

    • Roll out one pie crust and layer it into your 9.5” pie plate. Pour or spoon the filling slowly and carefully into prepared pie plate.
    • Roll out your second pie dough and arrange over the filling. Crimp or flute the edges to seal. Cut a vent in the top of the crust (an “X” in the center is fine).
    • Whisk together egg and water for the egg wash then brush lightly all over the surface of the pie dough.
      1 egg, 1 teaspoon water
    • Transfer pot pie (on the lined baking sheet – just in case you have any spills this will be much easier to clean!) to the center rack of your 425F (220C) oven and bake for 30 minutes, until crust is golden brown.
    • Allow to cool 10-15 minutes before slicing and serving (the warmer it is the messier it is to cut).

    Notes

    Using pre-cooked chicken

    If you’d like to use pre-cooked chicken, you’ll need 3-4 cups (440-585g) cubed or shredded cooked chicken. Don’t add it until after the potatoes are fork tender, then stir the chicken into the mix, cook until warmed through (should only take a few minutes) then proceed with the recipe as written.

    Milk

    Cream is my preference for a richer pot pie, but half and half, whole milk or even a nut milk could be substituted.

    Making in advance

    You can prepare and assemble the pot pie up to 2 days before baking and serving. I recommend either storing the filling and crusts separately and then assembling just before baking or letting the filling cool completely before pouring it into the pie crust and adding the second crust/venting. Wait to brush with egg wash until just before baking. Bake according to recipe instructions, but note that you may need longer in the oven (35-50 minutes) for the pie to warm through completely. Keep an eye on the crust, if it begins to over-brown loosely tent it with foil.

    Storing

    Cover leftovers tightly and store in the refrigerator for up to 3 days. You may also allow the pot pie to cool completely, wrap tightly (or freeze individual servings), and freeze for up to 3 months. To serve, thaw overnight in the refrigerator before reheating. To warm leftovers in the oven, cover with foil and heat in 350F (175C) oven until warmed through (likely over 30 minutes for a whole pie). You can remove the foil for the last 5-10 minutes to help encourage some browning.

    Nutrition

    Serving: 1serving | Calories: 463kcal | Carbohydrates: 42g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 833mg | Potassium: 648mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5466IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • chicken pot pie with biscuit served on white plate
      Chicken Pot Pie with Biscuits
    • Turkey pot pie made in a cast iron pan with one slice missing.
      Turkey Pot Pie — Great for Leftover Turkey!
    • Close-up view of chicken pot pie soup with shredded chicken, carrots, potatoes, green beans, and other veggies.
      Chicken Pot Pie Soup
    • Close-up view of a spoon scooping out meat and veggies from a dish of shepherd's pie.
      Shepherd’s Pie
    « Birthday Desserts
    (Easy!) Oven Roasted Potatoes »

    Reader Interactions

    Comments

    1. Karrie W

      February 22, 2025 at 11:45 am

      5 stars
      I followed your recipe to a T, including pie crust, and it was the best pot pie my husband and I have ever eaten. I used precooked chicken from one of our pasture raised roasters that i cooked a few day before this. I also used my own chicken bone broth. Love your recipes.

      Reply
      • Sam

        February 24, 2025 at 10:36 am

        I’m so glad you enjoyed it so much, Karrie! ๐Ÿ™‚

        Reply
    2. James Z

      January 25, 2025 at 7:40 pm

      So Iโ€™m thinking of using store bought puff pastry and making it in individual ramekins. Your thoughts and any tips or modifications?

      Reply
      • Sam

        January 28, 2025 at 12:30 pm

        Hi James! If you are making it in individual ramekins you may not even need a bottom crust. I haven’t personally tried doing it this way but it should work.

        Reply
    3. Riv K.

      January 22, 2025 at 1:54 pm

      Hi! Would love to try this recipe, what non-dairy alternative can I use instead of heavy cream?

      Reply
      • Sam

        January 22, 2025 at 4:44 pm

        Any nut milk will work here. I do talk about this a little bit in the post. ๐Ÿ™‚

        Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    slices of bruschetta topped with chopped marinated tomatoes, basil, and garlic

    How to Make Bruschetta

    Glasses of homemade raspberry lemonade garnished with fresh berries, lemon slices, and striped straws.

    Raspberry Lemonade

    Overhead of blueberry lemon tarts

    Lemon Blueberry Tarts (in Mason Jar Lids)

    Jar of homemade strawberry sauce with a gold spoon sticking out of it.

    Simple Strawberry Sauce

    Overhead view of a bowl of tomato basil soup made with fresh tomatoes and basil.

    Tomato Basil Soup (with fresh roasted tomatoes!)

    Square slice of frosted chocolate zucchini cake missing a bite.

    Chocolate Zucchini Cake

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.