Comfort Food Chicken Pot Pie

Name: Comfort Food Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1 cup potatoes, diced; 1/3 cup onion, chopped; 1/3 cup butter; 1/3 cup all-purpose flour; 1 3/4 cups chicken broth; 2/3 cup milk; Salt and pepper to taste; 1 package refrigerated pie crusts; 1 egg (for egg wash)

Highlighted under: Comfort Table Favorites

I absolutely love making Comfort Food Chicken Pot Pie, especially on chilly evenings. This recipe brings me back to my childhood when my mother would whip up a warm, hearty meal that felt like a big hug. The balance of tender chicken, fresh veggies, and a rich cream sauce, all wrapped in a flaky pastry, is truly comforting. I've spent years perfecting this dish to ensure every bite is packed with flavor and nostalgia. It's a wonderful way to nourish my family and indulge in some delightful homemade goodness.

Created by

Georgia Lane

Last updated on 2026-02-02T00:57:35.841Z

When I first attempted making my own Chicken Pot Pie, I learned that using a mix of fresh and frozen vegetables gives it both taste and texture. The vibrant colors make it visually appealing and the variety ensures each bite is different. I also found that adding a splash of white wine to the cream sauce elevates the flavor immensely, making it richer and more satisfying.

An essential tip I discovered is to let the pie rest for a few minutes after coming out of the oven. This helps the filling to set, making it far easier to slice and serve, all while keeping the pie beautifully presentable. Plus, the aroma while it cools is simply heavenly.

Why You'll Love This Recipe
Rich, savory filling that warms the soul
Golden, flaky crust that complements the filling perfectly
A family favorite that brings everyone together

Mastering the Filling

The filling is the heart of your Chicken Pot Pie, and using high-quality chicken can make a big difference. I prefer roasting a chicken for extra flavor; the leftovers lend a natural richness to the sauce. Alternatively, store-bought rotisserie chicken simplifies the process without sacrificing taste. When shredding the chicken, make sure to retain some moisture for a succulent filling. The balance of veggies like carrots and peas not only adds color but also provides essential nutrients and texture, creating a delightful mouthfeel in every bite.

When cooking the vegetables, aim for a slightly al dente texture. This not only retains their freshness but also helps prevent them from becoming mushy as they bake. The flour is essential for thickening the sauce, but be sure to incorporate it gradually. Stir it in thoroughly to avoid any lumps, cooking it until it appears slightly golden—I like to do this for about 1-2 minutes before adding the liquids. This step develops a deeper flavor that enhances the overall richness of the dish.

Perfecting the Crust

The crust is just as important as the filling, creating that delightful flaky texture that contrasts beautifully with the creamy interior. Using a refrigerated pie crust saves time, but for an even flakier texture, consider making your own with butter or shortening. If you do opt for the latter, ensure your ingredients are cold as you mix; this helps create those beautiful layers that we love in a good pie crust. Before rolling it out, let the dough rest to make it easier to handle and less likely to shrink while baking.

Always remember to vent the top crust! Cutting slits allows steam to escape, preventing the filling from bubbling over. I suggest making several slits in a decorative pattern to add a touch of charm to your pie. When you brush the top with egg wash, it not only gives a lovely golden color but also helps seal the pie, locking in flavor. Keep an eye on it while it bakes; if the edges start to brown too quickly, you can tent them with aluminum foil to avoid burning.

Ingredients

Gather up the following ingredients to make this comforting Chicken Pot Pie:

For the filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup potatoes, diced
1/3 cup onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
Salt and pepper to taste

For the crust

1 package refrigerated pie crusts
1 egg (for egg wash)

Make sure to have all ingredients ready before you start assembling the pie!

Instructions

Follow these steps to create your delicious Chicken Pot Pie:

Prepare the filling

In a saucepan over medium heat, melt the butter. Add onions and cook until softened. Stir in carrots, peas, and potatoes. Mix well, then sprinkle flour over the mixture, stirring to combine. Gradually stir in chicken broth and milk. Cook until the sauce thickens. Add the shredded chicken and season with salt and pepper.

Assemble the pie

Preheat the oven to 425°F (220°C). Roll out one pie crust into a pie dish and pour in the filling. Cover with the second pie crust, sealing the edges. Cut slits in the top for steam to escape. Brush with egg wash.

Bake

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Allow to cool slightly before serving.

Serve warm and enjoy the comforting flavors!

Pro Tips

For a deeper flavor, consider adding herbs such as thyme or rosemary to the filling. You can also use leftover turkey or other poultry for a twist on this classic dish.

Make-Ahead and Storage

This Chicken Pot Pie is an excellent dish for meal prep! You can make the filling a day or two in advance, storing it in the refrigerator. Just be sure it’s completely cooled before sealing it in an airtight container. When you’re ready to bake, let it warm slightly at room temperature before filling your crust. If you prefer, the filling can also be frozen for up to three months. Just thaw it in the refrigerator overnight before using, and it will taste just as fresh as the day you made it.

If you have leftover pie, store it in the refrigerator for up to four days. Reheat it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through for the best texture. Microwaving is quick but can result in a soggy crust, so I recommend the oven for optimal flakiness. You can also freeze individual slices wrapped in plastic and foil for easy meals later on—just remember to use them within three months for the best quality.

Variations and Flavor Boosts

Try customizing your Chicken Pot Pie by adding herbs like thyme or rosemary to the filling for a fragrant twist. Fresh herbs add depth and sophistication, enhancing the overall dish. If you’re in the mood for something unique, consider swapping out traditional veggies for seasonal ingredients like butternut squash or sweet corn during the colder months. Additionally, for a touch of heat, a pinch of cayenne can give your filling a delightful kick without overwhelming the classic flavors of the dish.

Don’t hesitate to experiment with the creaminess of your sauce! If you want a lighter option, using half and half or even low-fat milk can work wonders. For those who enjoy a hint of tang, a tablespoon of Dijon mustard stirred into the filling brings an exciting depth of flavor, aligning perfectly with the savory nature of the dish. Remember, the key to a perfect pot pie is balancing flavors and textures, so feel free to tweak it according to your family’s preferences.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work great and save prep time. Just make sure to thaw them before adding to the filling.

→ How can I make this recipe gluten-free?

Use gluten-free pie crusts and replace all-purpose flour with a gluten-free flour blend.

→ Can I prepare the filling in advance?

Absolutely! You can make the filling ahead and store it in the refrigerator for up to 2 days before assembling the pie.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.