Chicken Pot Pie

Alright, let’s talk Chicken Pot Pie (with a dash of real life)

If I had a pound for every time someone asked me for this recipe, I could probably buy a fancier apron—or at least some actually matching oven mitts. I’ve been making this Chicken pot pie for ages; honestly, it was one of the first “real” meals I cooked as a broke student sharing a flat. There’s something about the smell of pastry baking over creamy filling that feels like a quilt around your shoulders, especially on those grey, drizzly evenings when everything’s a bit meh. Oh, and did I ever tell you about the time I left the pie in ‘til it was, well, a Chicken charcoal pie? Classic.

Why you’ll probably want to make this, too

I make this whenever everyone looks hungry but picky (you know the face). My family legit cheers when I suggest chicken pot pie—well, apart from my cousin Pete, who tries to pick out the peas. Honestly, it’s comfort food without the faff, and you can kinda wing it with ingredients if you have to. I even make this when I’m short on time, because I just use store-bought pastry (don’t tell the purists!) And yes, some days I grumble over making the sauce from scratch. But it’s worth it. Usually.

What you’ll need (plus my usual swaps)

• 2 to 3 cups cooked chicken (leftovers work like a dream; sometimes I just grab a rotisserie chicken when I’m lazy)
• 1 cup carrots, chopped (frozen mixed veg is fine, Gran rolls her eyes every time I say that)
• 1 cup frozen peas
• 1/2 cup celery, sliced (If you skip this, I get it. Some people just don’t like celery. My sister says it’s optional, she’s probably right.)
• 1 small onion, diced
• 1/4 cup butter (margarine works, but, butter is better. British butter, if you can swing it…)
• 1/4 cup plain flour
• 2 cups chicken broth (stock cubes + hot water are fine; I can never find the posh ones, tbh)
• 1 cup milk (full-fat or, well, whatever is in the fridge)
• 1 teaspoon salt (ish)
• 1/2 tsp black pepper, maybe more if you’re feeling bold
• 1 tsp dried thyme or mixed herbs
• 1 ready-rolled puff pastry sheet (homemade if you’re up to it but honestly, life’s too short sometimes)
• 1 egg (for brushing – or skip if you don’t have one, pie still makes it through)

So, how do you actually make this?

1. Preheat oven to 200°C (about 400°F for my American mates). Honestly, I usually remember this halfway through chopping the veg, so don’t stress.
2. Grab a big-ish pan; throw in the butter to melt. Toss in the onion, celery, and carrots. Stir ‘til they’re a bit soft, maybe 5 minutes. Don’t wander off—they stick fast if you’re not careful.
3. Sprinkle in the flour. Now, stir like crazy for a minute or so; it’ll look a bit weird and pasty. Trust the process—or at least pretend to.
4. Slowly (I mean slowly, or you’ll get lumps) add chicken broth, then the milk, stirring as you go. If you get clumps, just smash them out with the back of your spoon. It thickens fast. This is where I usually sneak a spoonful to ‘test’.
5. Add in your cooked chicken, peas, herbs, salt, and pepper. Stir it all together. Taste for seasoning. Sometimes I throw in a pinch more salt because honestly, I never measure perfectly anyway.
6. Pour the filling into a baking dish, whatever size fits. A round one looks posh but any works.
7. Unroll the pastry and drape it over your pie. Trim off the edges (or just patchwork them on top, looks rustic—which is code for not perfect but still yummy). Pinch the edges and use a fork to poke a couple of holes. Brush with beaten egg if you’ve got it. If not, no worries.
8. Bake for about 25 minutes, or until the pastry’s golden and puffed. Sometimes mine takes longer; my oven does whatever it pleases. Let it cool slightly before serving (yeah right—good luck with that step).

Notes (aka, stuff I learned the hard way)

• If you use hot filling, your pastry will puff better. Cold filling? Pastry gets sulky.
• Forgot to pre-cook the veg once and, well, crunchy pie is not the one. Soften those veggies up.
• Salt: just add a bit at a time. You can always put more, but taking it out is a lost cause.

Let’s talk experiments: Variations I’ve tried

• I sometimes swap the chicken for leftover roast turkey (especially around Christmas—so many leftovers!). Works great.
• For a veggie version I tried mushrooms and leeks. It turned out surprisingly tasty, but the time I tried tofu—let’s just say never again. Family still jokes about it.
• Sometimes I sprinkle grated cheese on the filling before the pastry goes on. That… gets you extra friends, I swear.

What equipment do you actually need?

• Big saucepan
• Baking dish (doesn’t have to be fancy—I’ve used a battered old cake tin before and it worked fine)
• Chopping board and knife
• Whisk or really energetic spooning

Don’t have a pastry brush? I just use my fingers or the back of a spoon for the egg wash. No shame in that.

How to store leftovers (if there are any…)

If, by some odd twist of fate, you actually have leftovers: cool completely, cover with foil, and stick it in the fridge. Microwave reheats fine, although the pastry can get a bit meh. I think it actually tastes better the next day. Although, honestly, in my house it never lasts more than a day! One time I hid a piece in the back of the fridge (behind the lettuce no one eats) and found it two days later—still delicious but, uh, maybe eat it sooner.

My favourite ways to serve this pie

I like it best with a blob of mashed potato and some buttered peas on the side—proper comfort food. Occasionally we’ll do a green salad, but let’s not kid ourselves, nobody’s looking for healthy at pot pie night. My dad always put a splash of vinegar on his (no idea why), so if you’re the adventurous sort, give it a go!

Real-life pro tips (learned the not-easy way)

• Seriously, don’t rush thickening the sauce. I once tried cooking it on high to get out the door quicker and ended up with a lumpy mess. Learn from my impatience.
• If your pastry shrinks, just patch it up. No one’s judging—and if they are, hand them the rolling pin next time.
• Sometimes the filling bubbles up over the pastry—just put a tray underneath for easy cleanup. Or on second thought, just clean the oven later like I do…

FAQ – Because people always ask!

• Can I make this ahead? Yep, assemble it and stash it in the fridge for a day. Wait to bake it ‘til you’re ready though. Pastry gets sad if it sits too long uncooked.
• Can I freeze the pie? Oh, for sure! Wrap it tight. I’ve frozen both unbaked and baked versions – both work. Defrost fully before baking or reheating or you’ll get uneven cooking (trust me!)
• My pastry got soggy—what happened? Could be cold filling, or oven not hot enough. Or maybe just gremlins. Try preheating the oven longer and using hot filling.
• Can I use shortcrust pastry? Absolutely! I sometimes prefer it, though my kids like puff best. Basically, there are no pot pie police.
• What if I’m missing an ingredient? Honestly, as long as it’s got chicken, sauce, and some pastry, you’ll be fine. Improvise! One time I even used leftover veggies from a roast and called it fancy.
• Would this work with beef? Sure, although it’s not traditional. I mean, I’m not stopping you. Might want to use beef gravy instead of chicken broth, though…
• Why did my filling spill out? Sometimes if you overfill or poke too many holes in the pastry, it oozes like mad. Tastes the same, though!

Oh—before I forget: don’t wear white while making this unless you want to model the latest in splatter fashion. Learned that the hard way, too!

★★★★★ 4.40 from 18 ratings

Chicken Pot Pie

yield: 6 servings

prep: 30 mins

cook: 45 mins

total: 50 mins

A classic comfort food, Chicken Pot Pie is a savory pie filled with tender chicken, vegetables, and a creamy sauce, all baked under a golden, flaky crust. Perfect for a family dinner or cozy meal.

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Ingredients

• 2 cups cooked chicken breast, diced
• 1 cup frozen peas and carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 3/4 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 refrigerated pie crust (top and bottom)

Instructions

1. 1
   Preheat the oven to 425°F (220°C). In a large skillet over medium heat, melt butter. Add onions and celery, and cook until softened, about 5 minutes.
2. 2
   Stir in the flour, salt, pepper, and thyme. Cook for 1-2 minutes, stirring constantly, until the mixture is bubbly.
3. 3
   Gradually whisk in chicken broth and milk. Cook until mixture thickens and becomes smooth, about 3-5 minutes.
4. 4
   Add cooked chicken, peas, and carrots. Stir to combine, then remove from heat.
5. 5
   Line a 9-inch pie dish with one pie crust; pour in the chicken mixture. Cover with second crust, seal the edges, and cut slits in the top to vent steam.
6. 6
   Bake 30-35 minutes or until the crust is golden brown. Let stand 10 minutes before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 22gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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