Classic Chicken Pot Pie with Flaky Butter Crust
This isn’t your ordinary chicken dinner. Every bite of this classic chicken pot pie delivers tender chicken, fresh vegetables, and a creamy, flavorful sauce, all wrapped in a buttery, flaky crust that melts in your mouth.
This classic chicken pot pie is warm, comforting, and the kind of dish that makes your kitchen smell like home.
Flaky buttery crust, tender chicken, veggies swimming in a creamy sauce… it’s basically edible nostalgia. Plus, it makes your kitchen smell like happiness—bonus points if you do a little happy dance while it bakes.
Chicken Pot Pie Recipe
Ingredients
- 2 cups cooked chicken shredded or cubed (rotisserie works, FYI)
- 2 cups frozen mixed vegetables peas, carrots, corn—basically the rainbow of happiness
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder optional, but life-changing
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts or homemade if you’re fancy
Instructions
- Preheat your oven to 425°F (220°C). Prep is always better with a hot oven ready to go.
- Cook your filling: In a medium saucepan, melt butter over medium heat. Sprinkle in the flour, salt, pepper, garlic powder, and thyme, whisking like your life depends on it for 1–2 minutes.
- Add liquids: Slowly whisk in chicken broth and milk, stirring constantly until the mixture thickens. This is your creamy, dreamy base.
- Mix in chicken and veggies: Fold in the cooked chicken and frozen vegetables, making sure everything’s coated in that velvety sauce. Taste and adjust seasoning—you’re the boss here.
- Prepare your crust: Roll out one pie crust into a greased 9-inch pie dish. Pour the chicken-veg mixture into the crust like a pro.
- Top it off: Lay the second pie crust over the filling. Trim excess edges and crimp them together. Don’t forget to cut a few slits for steam to escape—it’s like giving your pie lungs to breathe.
- Bake: Pop the pie in the oven for 30–35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil (you’re basically a baking ninja).
- Cool slightly: Let it rest for 5–10 minutes before slicing. Patience is hard, but necessary—this isn’t lava cake, it’s creamy, and it needs to set.
Why This Recipe is Awesome
This pot pie isn’t just good—it’s “stop everything and eat” good. It’s idiot-proof, even if you’ve only ever microwaved noodles before.
You get that perfect golden crust with creamy filling without breaking a sweat, and yes, you can totally brag to your friends about it without shame.
IMO, nothing says “home-cooked love” better than cutting into this beauty and seeing that bubbly filling peek out.
Ingredients You’ll Need
Here’s what you’ll need to make your dreams come true:
- 2 cups cooked chicken, shredded or cubed (rotisserie works, FYI)
- 2 cups frozen mixed vegetables (peas, carrots, corn—basically the rainbow of happiness)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional, but life-changing)
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (or homemade if you’re fancy)
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Prep is always better with a hot oven ready to go.
- Cook your filling: In a medium saucepan, melt butter over medium heat. Sprinkle in the flour, salt, pepper, garlic powder, and thyme, whisking like your life depends on it for 1–2 minutes.
- Add liquids: Slowly whisk in chicken broth and milk, stirring constantly until the mixture thickens. This is your creamy, dreamy base.
- Mix in chicken and veggies: Fold in the cooked chicken and frozen vegetables, making sure everything’s coated in that velvety sauce. Taste and adjust seasoning—you’re the boss here.
- Prepare your crust: Roll out one pie crust into a greased 9-inch pie dish. Pour the chicken-veg mixture into the crust like a pro.
- Top it off: Lay the second pie crust over the filling. Trim excess edges and crimp them together. Don’t forget to cut a few slits for steam to escape—it’s like giving your pie lungs to breathe.
- Bake: Pop the pie in the oven for 30–35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil (you’re basically a baking ninja).
- Cool slightly: Let it rest for 5–10 minutes before slicing. Patience is hard, but necessary—this isn’t lava cake, it’s creamy, and it needs to set.
How to Serve
Slice a wedge and watch the creamy filling ooze out like magic.
Serve with a light green salad or some crusty bread if you’re feeling extra.
Personally, I like a drizzle of extra melted butter on top because life’s too short to be shy with butter.
Nutrition Facts (per serving, approx.)
- Calories: 450–500
- Protein: 25g
- Fat: 20g
- Carbs: 45g
- Fiber: 3g
- Sodium: 700mg
Common Mistakes to Avoid
- Skipping the seasoning: Seriously, salt is your friend.
- Not thickening the sauce: If you dump in liquids too fast, you get a soupy mess. Nobody wants soup disguised as pot pie.
- Overbaking the crust: Watch those edges. Burnt crust = sad chef.
- Cutting too early: Let it rest or risk filling disaster.
Alternatives & Substitutions
- Chicken: Swap with turkey or even tofu for a vegetarian twist.
- Pie crust: Puff pastry works for a fancy upgrade.
- Veggies: Swap mixed veggies with mushrooms, broccoli, or whatever’s sitting in your fridge.
- Dairy: Use unsweetened almond or oat milk if you need a non-dairy version. Just add a little extra flour for thickness.
Final Thoughts
Now you’re armed with the ultimate comfort food weapon.
This classic chicken pot pie is golden, buttery, and creamy perfection.
Go impress someone—or yourself—with this flaky masterpiece.
And yes, it’s totally acceptable to eat two slices. No judgment here.
FAQ (Frequently Asked Questions)
Q: Can I make this ahead of time?
Absolutely. Assemble it and refrigerate overnight. Bake the next day—flavor even improves.
Q: Can I freeze this pie?
Yes! Wrap it tightly and freeze. Bake straight from frozen, adding 10–15 extra minutes.
Q: Can I use fresh vegetables instead of frozen?
Sure! Just lightly steam them first so they’re tender in the filling.
Q: Can I make a low-carb version?
Swap the crust for a cauliflower or almond flour crust. You’ll still get the creamy filling bliss.
Q: Can I use leftover rotisserie chicken?
Totally. It’s a time-saver and adds extra flavor.
Q: Can I use store-bought gravy instead of making the sauce?
Yes, but homemade is unbeatable. Plus, it’s less salty than canned gravy, FYI.
Q: Do I have to use two crusts?
Nope. You can do a single crust and leave it open-faced for a rustic vibe.
