This comforting Chicken Pot Pie Recipe is the perfect comfort food for a cold day! We take tender shredded chicken, cover it in a creamy broth laced with hearty vegetables, and top it with our homemade pie crust for a meal your whole family will love.
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This recipe is…
Let’s talk comfort on a whole new level – our Chicken Pot Pie recipe is like a warm, savory hug. Picture this: golden, flaky pastry atop a hearty mix of tender chicken and veggies, all swimming in a creamy, dreamy sauce.
If you’re in the mood for a taste of nostalgia or just want to bask in the glory of homemade goodness, this recipe is your go-to.
Looking for more recipes to make your comfort food dreams come true? We’ve got you. Our beef pot pie, Indian-inspired butter chicken, and chicken and chorizo paella are top notch.
Why You’ll Love This Recipe
- It’s flaky and delicious – there is nothing like a buttery, flaky pie crust holding a cozy blend of chicken, veggies, in a herby, creamy sauce. This recipe is as delicious as it gets!
- It’s versatile – we used peas and carrots in this recipe, but feel free to use any veggies you have on hand! You can also use leftover shredded chicken instead of cooking your own just for this recipe.
Chicken Pot Pie Recipe Ingredients
This recipe calls for a handful of ingredients for the pie crust (though you can buy a pre-made one if you want), the chicken (feel free to use your own already shredded chicken, if you have some on hand), and the filling ingredients. Find ingredient notes (including substitutions and swaps) below.
- Pie crust – you’ll need either a store-bought pie crust, or the ingredients to make your own. If you want to make your own, we’ve got a couple of options – we chose to go with our gluten free pie crust (the ingredients you pictured above).
- Shredded chicken – you’ll need about 4 cups of shredded chicken for this pot pie. You can simply grab a rotisserie chicken and shred it, or you can cook about 2 pounds of chicken breasts (like we did) or thighs and shred them.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Use different veggies – we decided to keep it simple with 1 cup of frozen peas carrots for this recipe, but you could also add in corn, potatoes, green beans, or any other veggie you love.
How to Make Chicken Pot Pie
We’re starting this recipe by shredding the chicken in an Instant Pot. If you want to shred your chicken in the slow cooker instead, use our recipe for slow cooker shredded chicken instead. If you’re using leftover shredded chicken, hop to step #3.
Step 1: Place the chicken in the Instant Pot, then secure the lid, seal the steam release valve, and cook the chicken on high pressure for 20 minutes. Once the time is up, release the pressure.
Step 2: Transfer the chicken to a large bowl and use two forks to shred it.
Step 3: Preheat the oven to 350°F. Melt the butter in a large, heavy-bottomed pot over medium heat, then add the onion and garlic. Saute for 4-5 minutes, until the onion is translucent and fragrant.
Step 4: Sprinkle the flour over the onion mixture and whisk to combine. Add the chicken broth 1 cup at a time, whisking constantly, then stir in the heavy cream, sage, thyme, salt, and pepper, continuing to whisk until mixture is smooth.
Step 5: Stir in the chicken and the peas and carrots. Simmer the mixture for 5 minutes.
Step 6: Transfer the chicken mixture to a deep pie pan or 2-quart casserole dish, then lay the crust over the top. Brush with the whisked egg, then bake for 30 minutes.
Step 7: Remove from the oven and let cool slightly, then serve and enjoy!
How to Store Leftovers
To store leftover chicken pot pie, simply cover it and keep in the refrigerator for up to 5 days. You can reheat a serving by microwaving it for about 90 seconds or warming it in a 350°F oven for 8-10 minutes.
How to Freeze
- Freeze the whole chicken pot pie – to freeze the whole pot pie, make the filling, top it with the pie crust, then cover and freeze (don’t bake it!). When you’re ready to cook it, bake, covered, at 350°F for one hour, and remove the foil for the last 15 minutes of baking.
- Freeze leftovers – divide the leftovers into individual portions, then store in an airtight containers in the freezer. To reheat, microwave an individual portion for 3-4 minutes, or bake for 20-30 minutes.
Frequently Asked Questions
Yes! You can make pot pie up to a day ahead time. Simply make the filling, cover it with the crust, then cover the dish and refrigerate. Since it’ll be cold, you may need to add an extra 5-10 minutes to the baking time.
You can – simply double the pie crust recipe and use one pie crust to line your baking dish and one to top it.
Yes, to make this pot pie dairy-free, use your favorite dairy-free milk in place of the heavy cream, and use your favorite gluten-free, dairy-free pie crust recipe. You can swap coconut oil for the butter in our crust recipe, but we’ve found that it is a bit harder to work with.
More Favorite Chicken Recipes
If you tried this Chicken Pot Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chicken Pot Pie Recipe
Ingredients
- 1 pie crust, store-bought or homemade gluten free pie crust
- 2 tablespoons salted butter or extra-virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream, or the same quantity of cream scooped from the top of a chilled can of full-fat coconut milk for dairy-free
- ½ teaspoon dried rubbed sage
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups shredded chicken, about 2 pounds cooked and shredded chicken
- 1 cup frozen peas and carrots
- 1 egg, whisked
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a large, heavy-bottomed pot over medium heat, then add the onion and garlic. Sauté for 4 to 5 minutes, until the onion is translucent and fragrant.
- Sprinkle the flour over the onion mixture and whisk to combine.
- Add the chicken broth 1 cup at a time, whisking constantly, then stir in the heavy cream, sage, thyme, salt, and pepper, continuing to whisk until mixture is smooth.
- Stir in the chicken and the peas and carrots. Simmer the mixture for 5 minutes.
- Transfer the chicken mixture to a deep pie pan or 2-quart casserole dish, then lay the crust over the top. Brush with the whisked egg, then bake for 30 minutes.
- Remove from the oven and let cool slightly, then serve!
Recipe Notes
- This makes one pie crust for topping the pie, you can double this recipe if you prefer a double crust!
- For grain-free: use this pie crust, and thicken the filling with 2 tablespoons arrowroot or tapioca starch instead of flour.
- For dairy-free: use olive oil in place of the butter for sauteeing the veggies, substitute coconut oil for butter in the pie crust, or use your favorite dairy-free pie crust, and use your favorite dairy-free milk in place of the heavy cream – we like full-fat canned coconut milk here!
Nutrition
Is the pie dough supposed to cover the bottom and edges of the pie pan, too?
Great question, Kaila! Just the top!
Could I just throw this all in a crockpot and add biscuits on top? If so, how long would I have to cook it?
Hi Breaunna! We haven’t tried this recipe in the crockpot, but I wouldn’t see why you couldn’t cook it there. If you’re starting with raw chicken, I would recommend on high for 3-4 hours or low for 6-8 hours until the chicken is cooked through and shreddable. Then serve alongside cooked biscuits on top. Enjoy! -Team F&F
This recipe is so delicious! I didn’t have quite enough chicken, so I added in more peas and carrots. Delicious on a snowy winter evening. This is my second time making this gluten free crust (previously used it at Christmas for Quiche Lorraine). I left out the sugar for this savory dish and it was perfect.
So glad you love this one, Sarah! Thank you for sharing this with us!
Made this recipe just last week – a friend I work with mentioned that a friend of hers (whom I know) was so tired of her own cooking, and I said – ‘Why don’t I give her a slice of this Chicken Pot Pie? Here is her response: Subject line: OMG Tasha’s pie… and “Wow, that was incredible. How could anything be that good? I’m in awe – J.”
Amazing, Tasha!! Thank you so much for sharing!!
Planning to make a double batch and freeze one for a neighbor…any freezing tips?
I would just make sure it cools completely and freeze whole!
HOLY MOLY. This filling is sooo good. We used a pre-made GF crust so I can only speak to the filling, but wowzers. My husband said he didn’t even need the crust!
I’m so glad you liked it Kristen!
Would ghee work in place of butter for the crust? This looks so yummy!
Yes you can substitute ghee!