Chicken Pot Pie Recipe : 7 Best Tips to Make a Great Pot Pie

Chicken pot pie recipe is a comfort food classic, featuring a rich, creamy filling loaded with tender chicken, fresh vegetables, and a flaky golden crust. Whether made with a traditional buttery pastry, puff pastry, or even a biscuit topping, this dish is the perfect balance of savory flavors and hearty textures.

The beauty of chicken pot pie lies in its versatility. While the traditional version features chicken, peas, carrots, celery, and a buttery crust, there are countless variations that allow for customization based on dietary preferences, seasonal ingredients, and cooking methods. Some people prefer a thick, creamy sauce, while others enjoy a lighter, broth-based version. Some use a classic pie crust, while others opt for puff pastry, biscuits, or even mashed potatoes as a topping.

No matter how it’s prepared, chicken pot pie is the ultimate comfort food—warm, hearty, and satisfying. This guide will walk you through everything you need to know, from its historical origins to step-by-step cooking instructions.

The History and Origins of Chicken Pot Pie

Chicken pot pie has a long and fascinating history that dates back thousands of years. While the modern version is commonly associated with American home cooking, its origins can be traced to ancient civilizations that developed the concept of encasing meats and vegetables in pastry.

Ancient Origins of Pot Pies

The earliest versions of pot pies were enjoyed by the Romans and Greeks, who made savory meat-filled pastries as a way to preserve food and enhance flavor.
In medieval Europe, meat pies were a staple among royalty and commoners alike, with various fillings depending on region and availability.
British settlers brought meat pie traditions to North America, where the dish evolved into what we now recognize as chicken pot pie.

How Chicken Pot Pie Became a Classic American Dish

By the 19th century, chicken pot pie had become a household favorite in the United States.
Home cooks refined the dish, using butter, flour, milk, and stock to create the signature creamy filling.
In the 1950s, frozen chicken pot pies became widely popular, thanks to food brands that introduced ready-made versions for busy families.
Today, chicken pot pie remains a timeless comfort food, made both from scratch and as a convenient store-bought meal.

Choosing the Best Ingredients for Chicken Pot Pie

The key to making the perfect chicken pot pie is selecting high-quality, fresh ingredients that provide rich flavor and ideal texture.

Best Chicken for the Filling

Rotisserie Chicken – A quick and flavorful option, perfect for busy weeknights.
Poached Chicken Breasts – Ensures juicy, tender meat that absorbs seasonings well.
Leftover Roasted Chicken – Adds a deeper, richer flavor to the filling.
Dark Meat vs. White Meat – Dark meat (thighs) adds extra juiciness, while white meat (breasts) keeps the dish lighter and leaner.

Best Vegetables for Chicken Pot Pie

Carrots – Adds a sweetness and color to the dish.
Peas – A classic ingredient that provides texture and slight sweetness.
Celery – Enhances the savory depth of the filling.
Potatoes – Makes the dish heartier and adds creaminess.
Mushrooms – A great optional addition for an earthy, umami flavor.
Leeks – A milder alternative to onions with a delicate, sweet flavor.

Best Crust Options

Classic Buttery Pie Crust – A rich, flaky crust that holds up well to a creamy filling.
Puff Pastry Crust – A lighter, crispier alternative that adds a touch of elegance.
Biscuit Topping – A more rustic option, giving the pie a soft, buttery bite.
Gluten-Free Options – Almond flour or chickpea flour crusts are great alternatives for dietary restrictions.

Best Liquids for the Creamy Filling

Heavy Cream – Adds richness and velvety texture.
Half-and-Half – A lighter alternative with less fat but great creaminess.
Milk & Chicken Broth Combination – Provides a balance of creaminess and savory depth.
White Wine or Sherry – Enhances the complexity and depth of flavor.

Step-by-Step Guide to Making Chicken Pot Pie from Scratch

Step 1: Preparing the Ingredients

Cook the chicken
- If using raw chicken, poach it in chicken broth for extra flavor.
- Shred or dice the chicken into bite-sized pieces.
Chop the vegetables
- Dice carrots, celery, onions, and potatoes into uniform pieces for even cooking.

2: Making the Creamy Sauce

Melt butter in a large saucepan over medium heat.
Add chopped onions, celery, and carrots and sauté until softened.
Sprinkle in flour to create a roux, cooking for 1-2 minutes.
Slowly whisk in chicken broth and milk, stirring continuously to prevent lumps.
Let the sauce thicken, then add seasonings like salt, black pepper, garlic powder, and thyme.
Stir in the shredded chicken and peas, coating them in the creamy sauce.

3: Assembling the Chicken Pot Pie

Roll out the pie dough and place it into a greased pie dish.
Fill with the prepared chicken and vegetable mixture.
Top with the second crust, sealing the edges by pinching or crimping.
Cut slits in the top to allow steam to escape.

4: Baking the Perfect Chicken Pot Pie

Preheat the oven to 375°F.
Brush the crust with an egg wash for a golden, crispy finish.
Bake for 35-45 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie rest for at least 10 minutes before serving.

Creative Chicken Pot Pie Variations

Chicken pot pie is a classic dish, but there are many ways to customize it based on dietary needs, available ingredients, and regional flavors. From low-carb alternatives to bold international twists, these variations offer something for everyone.

1. Classic Chicken Pot Pie

The traditional recipe with a buttery, flaky crust, creamy filling, and a rich blend of chicken, peas, carrots, celery, and onions.
Uses a double-crust pastry—one on the bottom and one on top for maximum crispiness.
Baked until golden brown and bubbling for the perfect comfort meal.

2. Skillet Chicken Pot Pie

A one-pan version that saves time and effort.
Uses a cast-iron skillet to cook the filling before adding a puff pastry or biscuit topping.
Goes straight from the stovetop to the oven for a rustic, hearty meal.

3. Mini Chicken Pot Pies

Individual personal-sized pies baked in muffin tins or ramekins.
Great for meal prepping, portion control, or serving at parties.
Can be made with store-bought or homemade dough for convenience.

4. Crustless Chicken Pot Pie (Low-Carb & Keto-Friendly)

Uses cauliflower mash, almond flour biscuits, or cheese-based crust instead of traditional pastry.
Reduces carbohydrates while maintaining the creamy, savory filling.
Packed with protein and vegetables, making it a healthier alternative.

5. Biscuit-Topped Chicken Pot Pie

Swaps out the pie crust for soft, fluffy biscuits.
The biscuits absorb the creamy filling while adding a buttery, crispy top layer.
Perfect for a Southern-style twist on the classic.

6. Gluten-Free Chicken Pot Pie

Uses a gluten-free flour blend for the crust.
The filling is thickened with cornstarch or arrowroot powder instead of flour.
Can also be made crustless for a completely grain-free option.

7. Dairy-Free Chicken Pot Pie

Uses coconut milk, almond milk, or cashew cream instead of traditional dairy.
Coconut oil or plant-based butter replaces regular butter in the crust.
The result is a rich, creamy dish without any dairy ingredients.

8. Crockpot Chicken Pot Pie

A slow-cooker version where the filling cooks all day for deep, developed flavors.
Topped with biscuits, puff pastry, or pie crust just before serving.
A great option for busy weeknights or meal prepping.

9. Chicken Pot Pie Soup

A lighter, broth-based version that delivers the same flavors without the crust.
Thickened with cream, milk, or a roux, and served with crusty bread or biscuits.
Ideal for cold weather or when you want a comforting dish without the heaviness.

10. Spicy Cajun Chicken Pot Pie

Features bold Cajun flavors with smoked paprika, cayenne, and garlic.
Uses Andouille sausage for an extra layer of smoky heat.
Perfect for those who love Southern-style cooking with a spicy kick.

11. Mexican-Style Chicken Pot Pie

Infused with Mexican flavors using cumin, chili powder, and cilantro.
Includes black beans, corn, and diced jalapeños for extra texture.
Topped with cheddar cornbread instead of traditional pie crust.

12. Mediterranean Chicken Pot Pie

Uses olive oil, sun-dried tomatoes, artichokes, and feta cheese for a Mediterranean twist.
Features a lighter, olive-oil-based crust or phyllo dough for a crispy, flaky topping.
Served with a side of Greek salad for a balanced meal.

13. Indian-Inspired Chicken Pot Pie

Features warm spices like turmeric, garam masala, and cumin for a rich, bold filling.
Uses yogurt or coconut milk for a creamy, slightly tangy sauce.
Served with a naan bread topping or a crispy, spiced crust.

Best Side Dishes to Serve with Chicken Pot Pie

A well-paired side dish can enhance the flavors of chicken pot pie while balancing its richness. Whether you’re looking for classic comfort food pairings or healthier alternatives, these sides complete the meal.

1. Classic Side Dishes

Mashed Potatoes – Creamy, buttery, and smooth for an ultra-comforting meal.
Garlic Bread – Perfect for soaking up extra filling.
Roasted Brussels Sprouts – A slightly bitter, caramelized veggie to cut through the richness.
Corn on the Cob – Adds sweetness and a crisp texture.

2. Light and Healthy Options

Steamed Green Beans – A fresh, crunchy contrast to the creamy pie.
Kale and Apple Salad – A refreshing, slightly sweet and tangy side.
Grilled Asparagus – Adds a light, slightly charred flavor.
Cauliflower Rice – A low-carb alternative to traditional sides.

3. International Side Dishes

French Ratatouille – A medley of slow-cooked vegetables in a tomato sauce.
German Red Cabbage – A slightly sweet and tangy dish that pairs well with rich foods.
Italian Caprese Salad – A bright, fresh side that cuts through the heaviness of the pie.

Nutritional Information & Health Benefits of Chicken Pot Pie

Chicken pot pie is delicious and hearty, but it can also be high in calories and fat depending on the ingredients used. Making healthier swaps can turn it into a nutritious, balanced meal.

1. Calories, Protein, and Fat Breakdown

Traditional Chicken Pot Pie (1 slice, ⅛ of a pie):
- Calories: 450-600
- Protein: 20-25g
- Fat: 25-35g
- Carbohydrates: 40-50g

2. How to Make Chicken Pot Pie Healthier

Use a whole wheat crust instead of white flour.
Reduce butter in the filling and replace some with olive oil.
Add more vegetables to increase fiber and nutrients.
Use lean chicken breast instead of dark meat.
Use Greek yogurt or cashew cream instead of heavy cream.

3. High-Protein and Low-Carb Versions

Skip the crust and serve the filling over mashed cauliflower.
Use almond flour or coconut flour crusts to reduce carbs.
Make a soup version with extra chicken and less thickener.

4. Nutrient-Rich Additions

Spinach or kale for extra vitamins.
Mushrooms for added minerals and depth of flavor.
Chia or flaxseeds in the crust for extra fiber and omega-3s.

How to Store Chicken Pot Pie Properly

Chicken pot pie is best when freshly baked, but proper storage ensures it remains delicious and safe to eat for days or even months. Whether you’re storing leftovers, an unbaked pie, or meal-prepping for later, knowing the best techniques will keep the crust crisp and the filling flavorful.

1. Storing Unbaked Chicken Pot Pie

Refrigeration:
- If you plan to bake the pie within 24-48 hours, keep it covered in the refrigerator.
- Wrap tightly with plastic wrap or aluminum foil to prevent moisture loss.
- Brush the top crust with egg wash just before baking to maintain flakiness.
Freezing:
- If storing for longer, wrap the entire pie in plastic wrap, then cover with foil.
- Label with the date and baking instructions.
- Store in the freezer for up to 3 months for best quality.

2. Storing Baked Chicken Pot Pie

Refrigeration:
- Allow the pie to cool completely before storing to prevent condensation.
- Cover with foil or plastic wrap, or transfer slices into airtight containers.
- Keeps well in the fridge for up to 4 days.
Freezing:
- Wrap the cooled pie tightly with plastic wrap, then foil.
- For individual servings, slice the pie and store pieces in separate containers.
- Can be frozen for up to 3 months without major loss of texture or flavor.

Best Ways to Reheat Chicken Pot Pie Without Drying It Out

Reheating chicken pot pie correctly ensures the crust stays crisp, and the filling remains creamy.

1. In the Oven (Best for Whole Pies or Large Portions)

Preheat oven to 375°F.
If reheating a whole pie, cover loosely with foil to prevent over-browning.
Bake for 30-40 minutes if frozen, or 15-20 minutes if refrigerated.
Remove foil for the last 5 minutes to crisp up the crust.

2. In the Air Fryer (Great for Crisping the Crust)

Preheat air fryer to 350°F.
Place slices in the basket and heat for 6-8 minutes, checking for crispiness.
Avoid reheating a whole pie in an air fryer, as the filling may not heat evenly.

3. Microwave (Quickest Method, but Softens the Crust)

Place a slice on a microwave-safe plate.
Cover with a damp paper towel to prevent the filling from drying out.
Heat in 30-second intervals, checking frequently to avoid overheating.
If the crust becomes soggy, transfer the slice to a skillet for 1-2 minutes to crisp it up.

4. Skillet (For Individual Slices)

Heat a nonstick skillet over medium-low heat.
Place a slice in the pan, cover with a lid, and heat for 5-7 minutes.
This method recreates the crispy crust while warming the filling.

Common Chicken Pot Pie Mistakes and How to Fix Them

1. Why is My Chicken Pot Pie Filling Watery?

Cause: Not enough thickener (flour, cornstarch, or roux).
Fix: Simmer the filling longer before baking to reduce excess liquid. If the pie is already baked, remove some filling and stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water), then return to the oven for 10 minutes.

2. Why is My Crust Soggy on the Bottom?

Cause: Filling was too hot when assembled, or the oven temperature was too low.
Fix: Prebake (blind-bake) the crust at 375°F for 10 minutes before adding the filling. Use a baking sheet under the pie to ensure even heat distribution.

3. Why is My Crust Too Hard?

Cause: Overbaking or using too little fat in the dough.
Fix: Brush the crust with milk or egg wash before baking to keep it tender. If it’s already hard, serve with extra gravy to soften it.

4. Why is My Chicken Pot Pie Filling Bland?

Cause: Not enough seasoning or undercooked aromatics.
Fix: Add extra garlic, onion, thyme, black pepper, or a splash of Worcestershire sauce for depth.

5. Why is My Pie Overcooked on the Outside but Undercooked Inside?

Cause: Oven temperature is too high.
Fix: Cover the pie with foil after 20 minutes of baking to prevent excessive browning while the filling continues to cook.

6. Why is My Chicken Dry in the Pot Pie?

Cause: Overcooked chicken or using only chicken breast.
Fix: Use dark meat (thighs) or a mix of white and dark meat for juicier filling.

Frequently Asked Questions (FAQs) About Chicken Pot Pie

1. Can I Make Chicken Pot Pie Ahead of Time?

Yes! Assemble the pie a day in advance, cover it tightly, and refrigerate until ready to bake. If frozen, bake directly from the freezer, adding 10-15 extra minutes to the baking time.

2. Use Store-Bought Pie Crust?

Absolutely! Store-bought crust saves time and still delivers a flaky, delicious pie. For extra flavor, brush it with butter or egg wash before baking.

3. Can I Make Chicken Pot Pie Without a Crust?

Yes! Try a biscuit topping, mashed potato crust, or puff pastry for a unique twist.

4. What’s the Best Way to Freeze Chicken Pot Pie?

Wrap tightly in plastic wrap and foil, label with the date, and freeze for up to 3 months. Bake straight from the freezer without thawing.

5. Can I Use Leftover Turkey Instead of Chicken?

Yes! Turkey works just as well as chicken, making it a great dish for holiday leftovers.

6. How Do I Prevent My Pie Crust from Burning?

Cover the edges with foil or a pie shield after the first 20 minutes of baking to prevent over-browning.

7. Can I Make a Vegetarian Chicken Pot Pie?

Yes! Substitute chicken with mushrooms, chickpeas, tofu, or jackfruit for a hearty meat-free option.

8. What’s the Best Way to Get a Super Flaky Crust?

Use cold butter, handle the dough minimally, and chill the pie before baking to ensure flakiness.

Final Thoughts on Storing, Reheating, and Troubleshooting Chicken Pot Pie

Chicken pot pie is a timeless comfort dish that, when made right, delivers rich, creamy filling with a perfectly crispy crust. Proper storage and reheating techniques ensure that leftovers taste just as good as freshly baked pie. Avoiding common mistakes like soggy crusts, dry chicken, and bland filling will help you create the perfect chicken pot pie every time.

Whether you’re making it ahead, freezing it, or experimenting with unique flavors, mastering these tips will ensure a delicious, hearty meal for any occasion.