Comfort Food Chicken Pot Pie

Name: Comfort Food Chicken Pot Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup celery, diced; 1/2 cup onion, chopped; 1/4 cup butter; 1/4 cup all-purpose flour; 1 3/4 cups chicken broth; 2/3 cup milk; 1 teaspoon thyme; Salt and pepper to taste; 2 pie crusts (store-bought or homemade)

Highlighted under: Comfort Kitchen Classics

I love making chicken pot pie because it’s like a warm hug in a flaky crust. This dish brings back wonderful memories of family gatherings, where we’d all sit around the table, savoring every bite. With tender chicken, fresh veggies, and a creamy sauce, it fully encapsulates comfort food at its best. The magical combination of savory flavors and textures truly makes this pot pie irresistible, and it’s perfect for cozy nights in when you want to indulge in something truly satisfying.

Created by

Jasmine Porter

Last updated on 2026-01-24T10:07:15.965Z

My first attempt at making chicken pot pie was a delightful mess. I overstuffed the pie, and as it baked, delicious juices bubbled over, creating a tasty crust. The excitement of watching it transform in the oven kept me hooked. I learned the importance of making a thick, rich filling to prevent sogginess, which is key to achieving that perfect harmony between filling and crust.

Each time I make this dish, I experiment with different vegetables or herbs to elevate the flavor. I’ve discovered that adding a hint of thyme and a splash of lemon juice in the filling brings a fresh zing that complements the chicken beautifully. It’s these little touches that turn a simple pot pie into a cherished family favorite.

Why You'll Love This Recipe
Rich, creamy filling bursting with flavor
Flaky crust that’s golden and buttery
Perfect for family dinners or meal prepping

The Secret to a Rich Filling

The creamy filling is the heart of this chicken pot pie, and using a mix of chicken broth and milk gives it a depth of flavor. I recommend using homemade chicken broth if possible; it enhances the taste significantly. The key is to whisk the broth and milk slowly into the flour mixture, which helps create a smooth and lump-free sauce. As it heats, you want to achieve a thickness that coats the back of a spoon—this ensures your filling isn't too runny when baked.

The vegetables are equally important in building flavor and texture. Fresh carrots and celery provide a lovely crunch, while peas add a pop of sweetness. If you’re in a pinch for time, frozen vegetables can work just as well; just thaw and drain them before adding to the skillet. The addition of thyme elevates the savory notes, so don’t skip this herb—thyme pairs beautifully with chicken and enriches the overall taste.

Perfecting the Pie Crust

Using a store-bought crust can save time without sacrificing quality. However, if you’re up for making your own, a flaky crust is achieved by keeping your ingredients cold. Use chilled butter and ice water, and avoid overworking the dough to ensure it remains tender. Aim for a crumble texture before chilling the dough in the refrigerator for at least 30 minutes, which helps prevent shrinking during baking.

When assembling the pie, be sure to seal the edges properly to contain the filling. A simple crimping technique can add an appealing look to the crust while preventing spillage. Cut slits in the top crust to allow steam to escape, which helps to avoid a soggy bottom. If you notice the crust browning too soon, cover the edges with foil to shield them from direct heat while the filling cooks through.

Ingredients

For the Pie

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup celery, diced
1/2 cup onion, chopped
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
1 teaspoon thyme
Salt and pepper to taste
2 pie crusts (store-bought or homemade)

Preparation Steps

Cooking Instructions

Prepare the Filling

In a large skillet, melt the butter over medium heat. Add the onions, carrots, peas, and celery, cooking until they soften (about 5-7 minutes). Stir in the flour and cook for an additional minute, then gradually whisk in the chicken broth and milk. Season with thyme, salt, and pepper. Bring to a boil and simmer until thickened.

Assemble the Pie

Preheat your oven to 425°F (220°C). Stir the shredded chicken into the filling and pour it into a pie crust placed in a pie dish. Cover with the second pie crust. Seal the edges and cut slit vents on top to allow steam to escape.

Bake

Bake for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil. Let the pie cool for about 10 minutes before serving.

Enjoy Your Meal!

Pro Tips

For a twist, try adding mushrooms or swapping out the chicken for turkey. You can also make the filling a day ahead to save time when you're ready to bake!

Serving Suggestions

Chicken pot pie is a complete meal on its own, but pairing it with a simple side salad can add a refreshing contrast. A light vinaigrette can help cut through the richness of the pie without overwhelming its flavors. Alternatively, serving some crusty bread for dipping in the filling can enhance the comfort factor.

For those looking to elevate the presentation, consider garnishing the dish with fresh herbs like parsley or thyme before serving. This not only adds visual appeal but also introduces a burst of fresh flavor which beautifully complements the savory filling.

Storage and Reheating Tips

If you have leftovers, store the pie covered in the refrigerator for up to three days. The flavors continue to develop, making it just as delicious on the second day. For longer storage, you can freeze the assembled but unbaked pie. Wrap it tightly in plastic wrap and foil to prevent freezer burn, and it will last up to three months. Just remember to bake it from frozen; it will need about 10-15 additional minutes in the oven.

To reheat leftovers, preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips, and cover it loosely with foil to prevent the crust from getting too dark. Heat for about 20-25 minutes or until warmed throughout, maintaining that delightful flaky texture.

Questions About Recipes

→ Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works great and adds a nice flavor.

→ How can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pie crusts.

→ Can I freeze the chicken pot pie?

Yes, you can freeze unbaked pot pie for up to 2 months. Just bake it directly from frozen, adding extra cooking time.

→ What vegetables can I include?

Feel free to add any vegetables you like, such as corn, green beans, or diced potatoes.