Comfort Food Chicken Pot Pie

Name: Comfort Food Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 lb cooked chicken, shredded; 2 cups mixed vegetables (carrots, peas, corn); 1/2 cup onion, diced; 1/3 cup flour; 1 cup chicken broth; 1 cup milk; 1 tsp dried thyme; Salt and pepper to taste; 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/4 tsp salt; 5-7 tbsp ice water

Highlighted under: Comfort Classics

I absolutely adore making Chicken Pot Pie on chilly evenings. The aroma of the savory filling baking in the oven fills the house with warmth and comfort, reassuring everyone that something special is on the way. As I prepare it, I can practically taste the creamy goodness and flaky crust, which, when combined, creates a dish that feels like a hug in culinary form. This recipe never fails to bring smiles to my family’s faces, especially when I add my unique twist of fresh herbs.

Created by

Stella Cameron

Last updated on 2026-01-24T10:58:12.447Z

Making Chicken Pot Pie is one of my favorite memories from childhood. I remember sitting at the kitchen counter, eager to help my mother combine the tender chicken with the vibrant vegetables. Over the years, I've refined the classic recipe, incorporating fresh herbs from my garden, which add a new layer of flavor and aroma that's truly delightful.

I also discovered that pre-cooking the filling can enhance the flavors—it allows the broth to reduce and concentrate. Choosing high-quality chicken broth not only elevates the taste but also ensures a rich, savory sauce that envelops the chicken and veggies perfectly. Trust me, this little detail transforms the dish!

Why You'll Love This Recipe
Rich and comforting flavors in every bite
A flaky, golden crust that’s utterly satisfying
Perfectly blends tender chicken and fresh vegetables

Mastering the Crust

The crust is a vital element that can make or break your Chicken Pot Pie. To get it just right, ensure that your butter is cold and diced before incorporating it into the flour. This helps create those beautiful flaky layers as the pie bakes. When you're mixing the dough, avoid overworking it; just combine until it holds together. If the dough feels too dry, add another teaspoon of ice water until you can form it into a ball without it crumbling.

Additionally, refrigerating the dough for at least 30 minutes is crucial for better texture. This relaxation period allows the gluten to rest, preventing the crust from shrinking when baked. While rolling out the dough, sprinkle extra flour on the surface to prevent sticking. Aim for a thickness of about 1/8 inch for a nicely balanced crust that won’t overpower the filling.

Enhancing the Filling

When it comes to the filling, the choice of mixed vegetables can be tailored to your family’s preferences. Aside from the typical carrots, peas, and corn, feel free to incorporate diced potatoes or green beans for added texture. Just be mindful that firmer vegetables may require pre-cooking to ensure they’re tender by the time the pie is done. I like to sauté my veggies briefly to enhance their flavors before adding them to the mixture.

Seasoning is key; adjust the thyme according to your taste preference or experiment with other herbs such as rosemary or parsley. A splash of white wine or a squeeze of lemon juice can be added to the broth for an extra layer of depth. Make sure to taste the filling before assembling your pie—it should be well-seasoned and flavorful on its own.

Baking Tips & Serving Suggestions

Preheating your oven is essential to achieve that perfect golden crust. Baking at a high temperature of 425°F (220°C) helps the crust rise and brown nicely. Keep an eye on the pie as it bakes; you may notice it puffing up slightly and turning a lovely golden color. If the edges begin to brown too quickly, cover them with strips of aluminum foil to prevent burning.

For serving, let your Chicken Pot Pie sit for at least 10 minutes after baking to allow the filling to set up a bit. This makes for easier slicing and serving. Pair it with a simple side salad or steamed vegetables to balance the richness. Leftovers can be stored in an airtight container in the fridge for up to three days, and they reheat beautifully in the oven, maintaining that flaky crust.

Ingredients

For the Filling

1 lb cooked chicken, shredded
2 cups mixed vegetables (carrots, peas, corn)
1/2 cup onion, diced
1/3 cup flour
1 cup chicken broth
1 cup milk
1 tsp dried thyme
Salt and pepper to taste

For the Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 tsp salt
5-7 tbsp ice water

Instructions

Prepare the Crust

In a mixing bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the Filling

In a saucepan over medium heat, sauté the onions until translucent. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, stirring constantly until thickened. Add the shredded chicken, mixed vegetables, thyme, salt, and pepper. Remove from heat.

Assemble the Pie

Preheat the oven to 425°F (220°C). Roll out the dough on a floured surface to fit your pie dish. Place the crust in the dish, fill with the chicken mixture, and cover with another dough layer. Seal edges and cut slits for steam to escape.

Bake

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it stand for 10 minutes before serving.

Pro Tips

For a golden finish, brush the top crust with a beaten egg before baking. You can also customize this recipe by adding herbs like rosemary or parsley for extra flavor.

Make-Ahead Options

If you want to save time, consider making the filling a day ahead. Store it in the refrigerator after cooking, allowing the flavors to meld overnight. You can also prepare the pie crust in advance; just wrap it tightly and freeze it for up to a month. When you’re ready to bake, simply thaw it in the refrigerator overnight before rolling it out.

Another great option is to assemble the entire pot pie before baking, then cover it well and freeze it. When you're ready to eat, preheat the oven and bake it straight from the freezer, adding an extra 10-15 minutes to the baking time. This way, you can enjoy home-cooked comfort food without the last-minute fuss.

Scaling the Recipe

This Chicken Pot Pie recipe can be easily scaled to serve a larger crowd. For a 9x13 inch baking dish, simply double the filling ingredients and adjust the crust accordingly. Keep in mind that a larger pie may require slightly longer baking time; check for doneness by ensuring the crust is golden and the filling is bubbling.

If you're cooking for fewer people, you can also make individual pot pies by using ramekins or small baking dishes. This makes for an appealing presentation and allows everyone to enjoy their own serving. Just be sure to adjust the baking time, as smaller pies will cook more quickly, generally taking about 20-25 minutes.

Questions About Recipes

→ Can I use store-bought pie crust?

Absolutely! Store-bought pie crust is a great time-saver and can work wonderfully in this recipe.

→ Can I make this in advance?

Yes, you can prepare the filling a day ahead and assemble the pie just before baking for the best results.

→ What can I substitute for the chicken?

You can use turkey or a mix of hearty vegetables for a vegetarian option.

→ How do I store the leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.