Chicken Pot Pie

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This scrumptious chicken pot pie is the perfect winter comfort food. The creamy filling is made with chunks of chicken, carrots, celery, and peas in a savory gravy, all encased in a flaky puff pastry crust. It’s sure to warm you up from the inside out!

Store-Bought Vs Homemade Pie Crust

This is absolutely a personal preference. Some say that the store-bought crusts are just as good as homemade, if not better. Others (like myself) prefer the taste and texture of a homemade crust. If you’re short on time, go ahead and use a store-bought crust. But if you want to give homemade a try, keep scrolling for my pie crust recipe.

Tips To Avoid a Sloggy Soggy Bottom Crust

1. Pre-bake the crust: This is probably the most important tip. By pre-baking the crust, you ensure that it will be nice and crispy. No one wants a soggy bottom!

2. Blind bake the crust: Another helpful tip is to blind bake the crust. This means that you pre-bake the crust without the filling. Simply line the crust with parchment paper or foil, fill it with pie weights (or dried beans), and bake it for 10 minutes. Then, remove the weights and parchment paper/foil and continue with the recipe.

3. Don’t overfill the pie: This seems like a no-brainer, but it’s important not to overfill the pie. Otherwise, the filling will spill out and make a mess of your crust.

4. Avoid adding too much liquid: Another common mistake is to add too much liquid to the filling. This will also result in a soggy bottom crust. So be sure to measure your liquids carefully!

5. Bake the pie until the filling is bubbly: Finally, make sure to bake the pie until the filling is nice and bubbly. This will help to evaporate any excess liquid and prevent a soggy bottom crust.

Adding Different Sauce Flavors

This is definitely a personal preference, but I like to add a little bit of hot sauce to my chicken pot pies. It gives them a nice little kick! If you don’t like spicy food, you can leave the hot sauce out. Or, you could try adding some different flavors, such as barbecue sauce or ketchup.

Sauce Options

  • Barbecue sauce
  • Ketchup
  • Hot sauce
  • Soy sauce
  • Worcestershire sauce
  • Teriyaki sauce
  • Honey mustard
  • Sweet and sour sauce
  • Duck sauce
  • Plum sauce

The best chicken pot pies are made with delicious gravy. This can be made from scratch, or you can use a store-bought mix.

Now let’s get to the recipe!

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Chicken Pot Pie Recipe

This mouth-watering chicken pot pie is the perfect winter comfort food. The creamy filling is made with chunks of chicken, carrots, celery, and peas in a savory gravy, all encased in a flaky puff pastry crust.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 8
Calories 289 kcal


  • 1 Oven


  • 1 puff pastry sheet homemade or store-bought
  • 1 egg beaten
  • 1/4 cup milk
  • 1 butter
  • 1 onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 1/4 cup all-purpose flour
  • 1 salt
  • 1/2 black pepper
  • 3 cup chicken broth
  • 2 cup cooked chicken chopped
  • 1 cup peas frozen


  • Preheat oven to 375°F.
  • On a lightly floured surface, roll pastry to a 1/8-in.-thick (3-mm-) sheet. Trim even with edge of pan.
  • In a small bowl, whisk together egg and milk. Brush over crust.
  • In a large saucepan, melt butter over medium heat. Add onion, carrots, and celery; cook until tender, about 10 minutes. Stir in flour, salt, and pepper until blended. Gradually add chicken broth, stirring constantly until mixture comes to a boil. Stir in chicken and peas.
  • Pour mixture into crust. Bake until crust is golden brown and filling is bubbly, about 25 minutes. Let cool for 10 minutes before serving.



    Serving Suggestions

    Serve this chicken pot pie with a side of green beans or a salad for a complete meal. Add a glass of milk or a cup of hot tea to round out the perfect winter meal.
    If you’re feeling adventurous, try adding some different flavors to the gravy.

    Storing Suggestions

    This chicken pot pie can be stored in the fridge for up to 3 days. Reheat individual servings in the microwave for 2-3 minutes, or until heated through.
    You can also freeze this chicken pot pie. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and then reheat it in the microwave.


    Calories: 289kcalCarbohydrates: 24gProtein: 14gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 49mgSodium: 459mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 4026IUVitamin C: 10mgCalcium: 40mgIron: 2mg
    Keyword Chicken Pot Pie
    Tried this recipe?Let us know how it was!

    Wrap Up

    Try out this amazing chicken pot pie recipe and it is a great recipe for any day of the week. It is also perfect for when you have leftover chicken that you need to use up. This Chicken Pot Pie will quickly become a family favorite! So what are you waiting for? Get cooking!