Classic Creamy Chicken Pot Pie

This is the classic chicken pot pie: a creamy chicken and vegetable filling sealed between two golden pie crusts. It uses cooked chicken and store-bought refrigerated crusts, so it comes together in about an hour. The main challenges with a double-crust pot pie are a soggy bottom and a filling that runs everywhere when cut, and both are easy to avoid. If you prefer a quicker topping, try our Chicken Pot Pie with Biscuit Topping.

What Makes This Version Work

A thick filling. The flour cooked with the vegetables, plus 5 minutes of simmering after adding the broth and milk, gives a filling thick enough to coat a spoon. A thin filling soaks the bottom crust and spills out when sliced.

A hot oven. At 400°F the crust browns and crisps quickly, setting the bottom before it absorbs much liquid.

Steam vents. Slits in the top crust let steam escape. Without them, the top puffs, cracks unevenly and the filling can bubble out of the edges.

Resting before cutting. Fifteen minutes lets the filling thicken further so slices hold together.

Ingredient Notes

• Cooked chicken: Rotisserie chicken, leftover roast chicken or poached breasts. Turkey works the same way.
• Refrigerated pie crusts: Let them sit at room temperature for 15 minutes so they unroll without cracking. A homemade double crust works too.
• Vegetables: Onion, carrots, celery and peas are classic. Diced potatoes are a hearty addition; boil them for 5 minutes first.
• Whole milk: Half-and-half or cream makes a richer filling.
• Egg wash: It gives the top a shiny, deep golden finish.

Cues for Each Step

Cook the vegetables until the onion is soft and the carrots are just tender, about 6 minutes. After adding the flour, stir for a full minute so it does not taste raw.

Whisk in the liquids gradually and simmer until the filling is thick and glossy. Let it cool for 10 minutes before filling the crust; very hot filling can melt the bottom crust and make it gummy.

Bake until the top is deep golden and you can see the filling bubbling through the vents, about 35 minutes. If the edges brown too quickly, cover them with a pie shield or strips of foil.

Common Mistakes

• Soggy bottom. A thin filling or a filling poured in boiling hot. Bake on the lowest oven rack for a crisper bottom.
• Runny slices. Cutting too soon. Wait 15 minutes.
• Pale crust. Skipping the egg wash, or underbaking.
• Overflowing filling. Overfilling the pan. Place the pie on a foil-lined sheet to catch drips.

Variations

• Top crust only: Bake the filling in a 9-inch deep dish with just a top crust for a lighter version with no soggy bottom.
• Puff pastry: Use a sheet of thawed puff pastry instead of the top crust.
• Individual pies: Divide the filling into 4 oven-safe ramekins, top each with crust and bake 20 to 25 minutes.
• Herbed: Add 1 tablespoon of fresh chopped parsley and a pinch of rosemary to the filling.

Make-Ahead, Storage and Freezing

Make the filling up to 2 days ahead and refrigerate. Assemble and bake when ready, adding 5 to 10 minutes since the filling starts cold.

To freeze, assemble the pie without the egg wash, wrap well and freeze for up to 3 months. Bake from frozen at 400°F for 60 to 70 minutes, brushing on the egg wash halfway through. Leftovers keep 3 days refrigerated; reheat slices at 350°F for 15 minutes.

Frequently Asked Questions

Do I need to pre-bake the bottom crust?

Not with a thick filling and a hot oven, but blind-baking it for 10 minutes gives extra insurance against sogginess.

Why is my pot pie filling runny?

It was not simmered long enough before baking, or the pie was cut while hot. Simmer until thick and rest the pie before slicing.

Can I use frozen mixed vegetables?

Yes. Use about 3 cups, thawed and drained, in place of the carrots, celery and peas.

Can I use raw chicken?

Yes. Cook 1 pound of diced raw chicken with the vegetables until no longer pink before adding the flour.

Classic Creamy Chicken Pot Pie

A creamy chicken and vegetable filling baked between two golden, flaky pie crusts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Rest Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Dinner

Ingredients Method Notes

Ingredients

  

• 2 cups cooked chicken breast diced into bite-sized pieces
• 2 tbsp unsalted butter melted
• 1 cup yellow onion finely chopped
• 1 cup carrots peeled and sliced into thin rounds
• 1 cup celery diced
• 1 tsp minced garlic fresh
• 0.33 cup all-purpose flour sifted
• 0.5 tsp salt fine sea salt
• 0.25 tsp black pepper freshly cracked
• 0.25 tsp dried thyme crushed
• 1.75 cups chicken broth low sodium
• 0.5 cup whole milk room temperature
• 1 cup frozen green peas thawed
• 2 sheets refrigerated pie crusts unrolled
• 1 large egg beaten with 1 tbsp water for egg wash

Method

 

1. Preheat your oven to 400°F (200°C).
2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
3. Add 1 cup chopped yellow onion, 1 cup sliced carrots, and 1 cup diced celery, cooking for 6 minutes until tender.
4. Stir in 1 teaspoon minced garlic, 0.33 cup all-purpose flour, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 teaspoon dried thyme for 1 minute.
5. Gradually whisk in 1.75 cups chicken broth and 0.5 cup whole milk, bringing to a gentle simmer for 5 minutes until thickened.
6. Stir in 2 cups diced cooked chicken breast and 1 cup green peas, then remove the skillet from heat.
7. Unroll 1 sheet of pie crust into a 9-inch pie dish and pour the warm filling inside.
8. Place the second pie crust on top, trim and crimp the edges, and cut 4 small slits on top to vent steam.
9. Brush the top crust evenly with the beaten egg mixture.
10. Bake for 35 minutes until the crust turns golden brown and the filling bubbles, then let cool for 15 minutes before serving.

Notes

Let the filling cool for 10 minutes before pouring it into the crust to protect the bottom crust.

Bake on a foil-lined sheet on the lowest rack for a crisper bottom and easy cleanup.