Chicken Pot Pie – Best Ever Cozy Double-Crust Weeknight Comfort

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double crust chicken pot pie with creamy filling carrots peas and chicken pieces

A golden double-crust chicken pot pie with a flaky top, creamy filling, and visible carrots, peas, and chicken pieces.

Chicken pot pie is the ultimate cozy, comforting dinner.
You get a flaky double crust and a creamy filling loaded with chicken pieces and tender vegetables.
This chicken pot pie feels special, but it’s totally doable on a weeknight if you prep smart.
And yes—everyone asks for the recipe, because it tastes better than takeout.

The standout trick is making a thick, creamy sauce before baking.
That way the filling stays rich and spoonable, not watery.
Also, letting the pie rest after baking helps the filling set so it slices cleanly.

Why You’ll Love This Chicken Pot Pie

Table of Contents show
  • Ultimate comfort food: Creamy filling and flaky crust make a cozy classic dinner.
  • Better than restaurant: Rich, homemade sauce and golden crust taste amazing.
  • Family-friendly: Simple flavors that kids and adults love.
  • Great for meal prep: Leftovers reheat well for lunch.
  • Freezer-friendly: Bake now or freeze for later.

Ingredients for Chicken Pot Pie

ingredients for chicken pot pie including chicken pieces vegetables broth milk and pie dough
Pantry staples and veggies for the best chicken pot pie

Crust

  • Pie dough (2 crusts for a 9-inch pie) – flaky top and bottom; store-bought is a fine shortcut.
  • Egg (1) + water (1 tablespoon) – egg wash for shine.

Filling

  • Cooked chicken pieces, chopped (3 cups) – use rotisserie chicken or baked chicken for a shortcut.
  • Unsalted butter (6 tablespoons) – makes a rich sauce.
  • Onion, diced (1) – flavor base.
  • Carrots, diced (1 cup) – sweetness and color.
  • Celery, diced (1 cup) – savory crunch.
  • Garlic, minced (2 cloves) – optional but tasty.
  • All-purpose flour (1/3 cup) – thickens the sauce.
  • Chicken broth (2 1/2 cups, low-sodium) – flavor; low-sodium helps you control salt.
  • Whole milk (1 cup) – creamy texture; half-and-half works for extra richness.
  • Frozen peas (1 cup) – add at the end so they stay bright.
  • Dried thyme (1 teaspoon) – classic cozy flavor.
  • Dried parsley (1 teaspoon) – gentle herb notes.
  • Salt and black pepper – to taste.

Chicken Pot Pie Recipe Step-by-Step

four panel collage showing steps to make chicken pot pie
Cook filling, thicken sauce, assemble, bake, and rest
  • 1. Preheat: Heat oven to 400°F. Place a baking sheet on the middle rack to heat (this helps the bottom crust bake nicely).
  • 2. Sauté: Melt butter in a large skillet over medium heat. Cook onion, carrots, and celery 6–8 minutes until softened. Add garlic for 30 seconds until fragrant.
  • 3. Whisk: Sprinkle flour over veggies and stir 1 minute. Slowly whisk in broth, then milk. Cook 4–6 minutes until thick enough to coat the back of a spoon.
  • 4. Stir: Stir in chicken pieces, peas, thyme, parsley, salt, and pepper. If it looks too thick, whisk in a splash of broth until creamy.
  • 5. Assemble: Roll bottom crust into a 9-inch pie dish. Pour in filling. Place top crust over and crimp edges. Cut 4–5 vents on top so steam can escape.
  • 6. Brush: Brush with egg wash for a shiny golden crust.
  • 7. Bake: Bake on the hot baking sheet for 35–45 minutes, until deep golden and bubbling. If edges brown fast, cover edges with foil.
  • 8. Rest: Let rest 15–20 minutes before slicing so the filling sets.

Tips for Perfect Chicken Pot Pie

  • Make the sauce thick before baking so the filling isn’t watery.
  • Use a hot baking sheet to help the bottom crust bake through.
  • Cut vents so steam escapes and crust stays crisp.
  • Rest before slicing for clean slices.
  • Season at the end: broth brands vary, so taste and adjust salt.

Variations & Substitutions

  • Turkey pot pie: Swap chicken for leftover turkey.
  • Vegetarian: Use mushrooms and chickpeas, and swap broth to vegetable broth.
  • Extra veggies: Add corn, green beans, or diced potatoes.
  • Biscuit top: Skip top crust and bake biscuits on top for a cozy twist.
  • “Lazy” version: Use store-bought crust and frozen mixed vegetables.

Make-Ahead & Freezing

Fridge: 3–4 days, covered.
Freeze: Assemble unbaked pie, wrap tightly, freeze up to 2 months. Bake from frozen at 400°F, adding 15–25 minutes.
Make-ahead: Cook filling up to 2 days ahead. Assemble and bake when ready.

Serving Suggestions & Pairings

  • Simple green salad
  • Roasted vegetables
  • Applesauce or cranberry sauce for a cozy side

Recipe Card

Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Main Course
Method: Bake
Cuisine: American
Diet: Vegetarian option available

Reader Review: The sauce was thick and creamy and the crust baked perfectly. My whole family asked for seconds!

If you make this chicken pot pie, leave a rating and tell me—double crust or biscuit top?

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