Chicken Pot Pie with Two Crusts for Cozy Dinners

Chicken Pot Pie is the ultimate comfort food—hearty, creamy, and tucked beneath a golden, buttery crust that flakes with every bite. It’s a nostalgic dish that brings warmth to the table no matter the season. This version of Chicken Pot Pie is straightforward and soul-satisfying, filled with tender chicken, fresh vegetables, and a luscious homemade sauce.

Whether you’re craving something to soothe a chilly evening or need a reliable dish that pleases the whole family, Chicken Pot Pie delivers with ease. The crust is crisp and golden, the filling is rich and flavorful, and the entire dish feels like home in a casserole dish. It’s everything you want in a one-pan meal—simple, satisfying, and full of love.

Ingredients Overview

A great Chicken Pot Pie comes down to the balance between tender meat, fresh vegetables, and a well-seasoned, creamy sauce wrapped in buttery pastry. Here’s a breakdown of each essential ingredient:

Chicken: Cooked, shredded or diced chicken breast or thighs. Leftover rotisserie chicken works beautifully here and adds depth. Thighs offer more flavor and stay juicier in the creamy sauce.

Vegetables: Classic choices include carrots, peas, and celery. Diced onion adds aromatics, while potatoes bring extra body and make the pie more filling. You can also use frozen mixed vegetables in a pinch.

Butter: Unsalted butter creates the base of the roux and contributes to the overall richness of the sauce. It also helps sauté the vegetables for added flavor.

Flour: All-purpose flour is used to thicken the sauce. Cooking it into the butter first removes the raw taste and builds a smooth, velvety consistency.

Chicken Broth: Low-sodium chicken broth gives the sauce a savory backbone. It’s absorbed by the flour to create a creamy, gravy-like texture.

Milk or Cream: For richness and smoothness. Whole milk or half-and-half work best. You can substitute with non-dairy milk, but it should be unsweetened and neutral in flavor.

Seasonings: Salt, pepper, thyme, and a touch of garlic powder or onion powder give the filling a savory, herby base. Fresh herbs like parsley or thyme leaves are great finishing touches.

Pie Crust: A single top crust keeps it classic and simple. Store-bought or homemade works—just make sure it’s chilled and ready to drape over the hot filling. Puff pastry is a luxurious alternative if you want extra flake.

Egg Wash: A simple mix of beaten egg and water brushed on top gives the crust a beautiful golden finish.

Step-by-Step Instructions

1. Preheat and prep: Preheat your oven to 400°F. If using a refrigerated or frozen pie crust, let it come to room temperature slightly so it’s easier to handle later.

2. Cook the vegetables: In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat. Add 1 small diced onion, 2 diced carrots, 2 diced celery stalks, and 1 peeled, diced potato. Cook for 8–10 minutes until vegetables are soft but not mushy.

3. Make the roux: Sprinkle in 1/4 cup of flour and stir constantly for 1–2 minutes to cook out the raw flavor. It should form a paste that coats the vegetables.

4. Add liquids: Slowly pour in 1½ cups of chicken broth while whisking to avoid lumps. Once smooth, add 1 cup of milk or half-and-half. Continue stirring until the sauce thickens—about 4–5 minutes.

5. Add chicken and peas: Stir in 2 cups of cooked, shredded chicken and 1 cup of peas (fresh or frozen). Season with salt, black pepper, ½ teaspoon dried thyme, and ¼ teaspoon garlic powder. Taste and adjust as needed.

6. Assemble the pie: Transfer the hot filling into a 9-inch pie dish or deep baking dish. Drape the crust over the top and trim any excess. Crimp the edges, cut a few slits in the top for steam to escape, and brush with egg wash.

7. Bake: Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and flaky. Let rest for 5–10 minutes before serving.

Avoid overfilling the pie dish—leave a little room for bubbling. If you’re worried about overflow, place the pie on a baking sheet lined with parchment paper while baking.

Tips, Variations & Substitutions

Short on time? Use pre-cooked chicken, frozen vegetables, and a store-bought crust. It’ll still taste homemade thanks to the fresh sauce.

Want more richness? Stir in a tablespoon of sour cream or cream cheese into the filling before baking.

Add mushrooms, corn, or green beans for a twist. For a more herbaceous version, mix in fresh chopped rosemary, sage, or tarragon.

To make it dairy-free, use plant-based butter and unsweetened almond or oat milk. The flavor will change slightly but still work well.

For a lower-carb version, serve the filling in ramekins without a crust, or top with mashed cauliflower instead.

Serving Ideas & Occasions

Serve Chicken Pot Pie as a standalone meal—it’s hearty enough not to need much else. A crisp green salad with a light vinaigrette or simple steamed green beans are nice sides to keep things fresh.

This dish is perfect for cozy dinners, Sunday suppers, or small gatherings. It also makes a thoughtful meal to bring to a friend in need.

Leftovers reheat well, making it ideal for meal prepping. Pair with apple cider in the fall, or a glass of chilled white wine in warmer months.

For something indulgent, serve with a buttery biscuit or cheddar drop scone on the side.

Nutritional & Health Notes

Chicken Pot Pie is rich and satisfying, with a good mix of protein, fiber, and carbs. Using lean chicken breast helps keep fat content moderate, while vegetables boost nutrition.

To lighten it up, reduce the butter slightly and use low-fat milk. Swapping in a whole-wheat crust or topping with a phyllo layer can cut down on refined carbs.

Keep portion sizes in mind—it’s easy to overdo when something tastes this comforting. A side of greens can help balance the richness.

This dish also freezes well. Make two and freeze one unbaked for an easy weeknight solution later on.

FAQs

1. Can I use rotisserie chicken?
Yes, rotisserie chicken is a fantastic shortcut. Just shred the meat and stir it in during the final filling step.

2. Can I make this ahead of time?
Absolutely. Prepare the filling a day in advance, store it in the fridge, and assemble and bake just before serving.

3. What if I don’t have a pie crust?
Puff pastry, biscuit dough, or even crescent roll dough work well. Or serve the filling over mashed potatoes for a deconstructed version.

4. How do I make it vegetarian?
Swap chicken for sautéed mushrooms, extra veggies, or chickpeas. Use veggie broth in place of chicken broth.

5. Can I freeze Chicken Pot Pie?
Yes. Assemble the unbaked pie and freeze it wrapped tightly. Bake straight from frozen at 375°F for about 60–70 minutes.

6. Why is my sauce runny?
The sauce may not have thickened enough during cooking. Make sure to let it simmer until it coats the back of a spoon before adding to the pie dish.

7. Can I use leftover turkey instead of chicken?
Definitely. Turkey works just as well, especially around the holidays when leftovers are plentiful.

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