If there’s one dish that screams home-cooked comfort, it’s the chicken pot pie with pie crust. Imagine flaky, buttery pie crust wrapped around a warm, creamy filling packed with tender chicken chunks and garden-fresh veggies like carrots, peas, and celery. Sounds like a cozy hug on a plate, right? Whether you’re a busy parent, a college student craving something hearty, or just someone who appreciates classic American comfort food, this recipe is your ticket to dinner success.

Why is this recipe so perfect for you? First off, it’s incredibly versatile. You can make it ahead, freeze it for a quick meal later, or customize the filling with whatever veggies or herbs you have on hand. Plus, it’s a total crowd-pleaser—think Sunday dinners, potlucks, or those chilly weeknights when you want something warm and satisfying. Best of all, it’s a recipe that makes your kitchen smell amazing and your family gather around the table.

In this post, I’m going to share my go-to chicken pot pie with pie crust recipe, loaded with easy-to-find ingredients, practical tips, and even some tricks to get that perfect golden crust every time. We’ll cover everything from the essential ingredients to the equipment you’ll need, plus a step-by-step guide that walks you through the entire process. Ready to impress yourself and your loved ones? Let’s dive in!

Ingredients for Chicken Pot Pie with Pie Crust

Let’s talk about the building blocks of this delicious dish. You want a filling that’s creamy and flavorful, with just the right balance of chicken, veggies, and seasoning — all wrapped up in a flaky, buttery pie crust. Here’s what you’ll need to get started.

Ingredient	Quantity	Notes / Substitutes
Boneless skinless chicken breasts or thighs	2 cups (cooked, diced)	Use rotisserie chicken for a shortcut
Pie crust (store-bought or homemade)	2 crusts (top and bottom)	Pillsbury pie crust works great if you’re short on time
Carrots	1 cup diced	Frozen mixed veggies work in a pinch
Peas	1 cup	Fresh or frozen
Celery	1/2 cup diced	Adds great texture
Onion	1 small, diced	Yellow or white onion
Butter	1/4 cup (half stick)	Unsalted preferred
All-purpose flour	1/4 cup	For thickening the sauce
Chicken broth	1 1/2 cups	Low sodium recommended
Milk or half-and-half	3/4 cup	For creamy filling
Salt and pepper	To taste
Fresh thyme	1 teaspoon	Optional, but highly recommended
Garlic	1 clove minced	Optional

Substitutes for key ingredients:

If you want to skip making your own pie crust, store-bought pie dough or even puff pastry sheets work well.
For a lighter filling, swap half the milk or cream with chicken broth.
Vegetables like mushrooms or potatoes can be added or substituted based on preference.
No fresh herbs? Use dried thyme or rosemary, but reduce the quantity by half.

Equipment Needed for Perfect Chicken Pot Pie

You don’t need a fancy kitchen to make this delicious chicken pot pie with pie crust, but a few key tools will make your cooking smoother and your pie prettier.

Essential Equipment

Mixing bowls – For combining your filling ingredients.
Large skillet or sauté pan – To cook the chicken and veggies.
Measuring cups and spoons – Precision matters for the sauce thickness.
Rolling pin – If making your own pie crust from scratch.
9-inch pie dish – The classic vessel for your pot pie.
Pastry brush – To glaze the crust for that golden finish.
Oven – Preheated to the right temperature (usually 375 degrees Fahrenheit).

Optional Equipment

Food processor – Makes quick work of homemade pie crust.
Cast iron skillet – Can be used both for cooking the filling and baking the pie.
Cooling rack – To cool your pie after baking without sogginess.

What to look for in pie crust equipment

When choosing a rolling pin, look for one that feels comfortable and easy to control.
If you’re investing in a pie dish, ceramic or glass works best for even heat distribution and browning.
A silicone pastry brush is easier to clean and holds glazes better than traditional bristle brushes.

Step-by-Step Instructions to Make Chicken Pot Pie with Pie Crust

Ready to get cooking? Follow this step-by-step guide to create your own perfect chicken pot pie. Don’t worry—I’ll keep it simple and share tips along the way.

Step One: Prepare the Filling

Melt the butter in a large skillet over medium heat.
Add the diced onions, carrots, celery, and garlic, sautéing until tender—about 5 minutes.
Stir in the flour, cooking for 1-2 minutes to eliminate the raw taste. This will help thicken your sauce.
Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps.
Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
Add the cooked, diced chicken and peas.
Season with salt, pepper, and fresh thyme.
Remove from heat and let cool slightly.

Step Two: Prepare the Pie Crust

If using store-bought crust, unroll one sheet and fit it into your pie dish.
For homemade crust, roll out your dough to fit the dish, making sure there’s enough overhang to seal the edges.
Pour the filling into the pie crust-lined dish.

Step Three: Top and Seal

Place the second pie crust over the filling.
Trim the excess dough and pinch the edges together to seal.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with a beaten egg or milk for a golden, shiny finish.

Step Four: Bake

Preheat your oven to 375 degrees Fahrenheit.
Place the pie on the middle rack and bake for 35-45 minutes, until the crust is golden brown and bubbly.
If the edges brown too quickly, cover them with foil halfway through baking.

Step Five: Cool and Serve

Let the pie cool for 10-15 minutes before slicing.
Serve with a simple green salad or your favorite side dish.

Tips and Tricks for a Perfect Chicken Pot Pie with Pie Crust

Want to make your chicken pot pie even better? Here are some insider secrets and common pitfalls to avoid.

Cooking time matters: Bake the pie for about 40 minutes at 375 degrees Fahrenheit. This ensures the crust is crisp and the filling is piping hot.
Use cold butter and ice water for your homemade crust to achieve that flaky texture everyone loves.
Don’t skip the resting time after baking—it helps the filling set so your slices won’t fall apart.
Avoid soggy crusts by pre-baking (blind baking) the bottom crust for 10 minutes if you’re worried about moisture.
Make ahead and freeze: Prepare the pie up to the baking stage, wrap it tightly, and freeze. When ready, bake straight from the freezer, adding extra bake time.
Customize your veggies: Love mushrooms or potatoes? Add them! This recipe is super flexible.
Watch the edges: Use foil to cover crust edges after 20 minutes to prevent burning.

Variations and Substitutes for Chicken Pot Pie with Pie Crust

The beauty of chicken pot pie with pie crust lies in its flexibility. Whether you have specific dietary needs or just want to shake things up a bit, there’s a version for you. Let’s explore some popular variations and substitutions that keep the heart of this comfort food while catering to different tastes and lifestyles.

If you’re gluten-free, no worries! Swap the traditional pie crust with a gluten-free crust available at many grocery stores, or try making your own gluten-free dough using almond flour or a blend of gluten-free flours. The filling is naturally gluten-free if you use cornstarch instead of flour to thicken the sauce.

For those who follow a vegan or vegetarian diet, the filling can easily be transformed by replacing chicken with hearty vegetables like mushrooms, potatoes, or tofu. Use vegetable broth instead of chicken broth and a plant-based milk such as almond or oat milk for creaminess. Vegan pie crusts made with coconut oil or vegan butter are widely available and work beautifully for the crust.

Looking to add some creative twists? Consider incorporating shredded cheese into the filling for an extra layer of richness or adding spicy elements like diced jalapeños for a southwestern flair. You might also experiment with different herbs such as sage or parsley, or even swap pie crust for puff pastry to create a flaky, buttery topping with a delicate crunch.

No matter your preference or dietary need, this recipe welcomes your creativity, making it a versatile staple that adapts to whatever you have in your kitchen and whatever you’re craving.

How to Serve Chicken Pot Pie with Pie Crust

Serving your chicken pot pie just right makes all the difference. Since it’s such a rich and hearty dish, pairing it with lighter side dishes balances the meal perfectly.

Classic sides like a fresh green salad tossed with a tangy vinaigrette, steamed green beans, or roasted Brussels sprouts complement the creamy filling without overwhelming your palate. Mashed potatoes or a simple coleslaw can also work well if you want to stay on the comforting side.

This dish shines at family dinners, potlucks, and even casual get-togethers. It’s an excellent option for cold-weather meals when you want something warm and satisfying. Serve it for Sunday lunch or an easy weeknight dinner, and watch how quickly everyone digs in.

Don’t forget a good crust-crumbling utensil! A sharp pie server or even a sturdy spatula helps maintain your slices intact and looking beautiful on plates.

Nutritional Information about Chicken Pot Pie with Pie Crust

One serving of chicken pot pie with pie crust typically contains around 400 to 500 calories, depending on portion size and specific ingredients. It’s a solid source of protein thanks to the chicken, which helps keep you full and supports muscle repair.

You’ll also get a good amount of fiber from the vegetables like peas, carrots, and celery. While it’s a comfort food, the pie’s fat content comes mostly from butter in the crust and the creamy filling, so moderation is key if you’re watching your intake.

To make this recipe healthier, try using low-fat milk or a milk alternative, reduce the butter slightly, or bulk up the vegetable content while dialing down the chicken a bit. Using whole wheat or gluten-free pie crusts can also add more fiber and nutrients.

Why You’ll Love This Chicken Pot Pie with Pie Crust

There’s something magical about the combination of flaky crust and creamy chicken filling that feels like a warm embrace after a long day. This recipe delivers on comfort, flavor, and ease, making it a staple you’ll want to return to again and again.

I hope this guide gives you the confidence and know-how to make your own homemade chicken pot pie, impress your family, and create those cozy moments that good food inspires. So go ahead, get cooking—and enjoy every bite!

Let us know how it turned out in the comments below, and don’t forget to share this recipe with your friends and family. Follow us on social media for more delicious, easy-to-make recipes that bring joy to your kitchen.

Frequently Asked Questions About Chicken Pot Pie with Pie Crust

What is the best type of pie crust to use for chicken pot pie?

For chicken pot pie, a flaky, buttery pie crust is the gold standard. You can use store-bought refrigerated pie crusts like Pillsbury for convenience, or make your own from scratch using cold butter and flour. Some people prefer using puff pastry for a lighter, flakier texture. If you’re gluten-free, there are great gluten-free crusts made from almond flour or gluten-free blends. The crust should be sturdy enough to hold the filling but tender and flaky when baked.

Can I make chicken pot pie ahead of time and freeze it?

Absolutely! Chicken pot pie is a fantastic make-ahead meal. Prepare the pie fully up to the baking step, then wrap it tightly in plastic wrap and foil before freezing. When you’re ready to enjoy, bake it straight from frozen, adding about 15-20 minutes to the bake time at 375 degrees Fahrenheit. Just make sure the internal temperature reaches 165 degrees Fahrenheit before serving.

How do I prevent the pie crust from getting soggy?

A soggy bottom crust is a common concern. To avoid it, you can blind bake the bottom crust for about 10 minutes before adding the filling. Also, make sure the filling isn’t too watery by thickening it well with flour or cornstarch. Another tip is to bake the pie on a lower rack in the oven to help crisp the crust from underneath.

Can I use leftover cooked chicken for this recipe?

Yes! Leftover chicken works wonderfully in chicken pot pie. Diced rotisserie chicken or any cooked chicken you have on hand will save you prep time and add great flavor. Just be sure to dice it into bite-sized pieces for even distribution in the filling.

What vegetables work best in chicken pot pie?

Traditional chicken pot pie fillings include peas, carrots, celery, and onions, but you can get creative! Mushrooms, potatoes, green beans, or even corn are excellent additions. Just keep the vegetable pieces small and evenly sized so they cook evenly. Frozen mixed vegetables also work perfectly and can save prep time.

Chicken pot pie with pie crust step by step