Classic Chicken Pot Pie

Recipe Ingredients

Chicken: This recipe is a great way to use leftover chicken or turkey, whether it's breast, thigh, or a mix of both. If you don’t have leftovers, rotisserie chicken is an easy alternative to help you get your pot pie into the oven quickly.

Milk: We tested this recipe with 2% milk, but you can use any type you have on hand. The higher the fat content, the richer the flavor of the sauce. Some fans prefer heavy whipping cream for a richer flavor and slightly thicker sauce.

Pie Crust: We love using our highly-rated Pillsbury Pie Crusts to make it simple. Or go to our how to make scratch pie crust article if you want a homemade option.

Vegetables: Thaw frozen veggies quickly by placing in a strainer and running under cool water to slash prep time.

Chicken Broth: Use 1 3/4 cups from a 32-ounce carton. You can use bouillon paste and water—but if you do, reduce the amount of salt to 1/4 teaspoon. This will help you to avoid it being over salted.

Flour: The starch granules in flour expand when cooked with liquid to create a thickened sauce mixture.

Butter: Contributes dairy flavor and acts to separate the flour starch granules for a smooth sauce.  

Onion: Plays a supporting flavor role. You can also use chopped shallots or green onions, instead.

Cookware You'll Need

Pie Plate: We’ve tested making pies in every type of material, and a heat-resistant glass pie plate will help your crust brown the best and have the flakiest texture. Another option is a ceramic pie dish, because it acts similarly to glass. 

2-Quart Saucepan: A 2-quart saucepan is the right size for this recipe for the perfect sauce consistency. A smaller pan won’t allow much evaporation, so the sauce will be thinner, whereas using a larger pan will result in more evaporation, resulting in a thick sauce.

Whisk: Use a whisk when gradually stirring in the broth and milk. It will quickly remove any lumps to make a lovely, smooth sauce.

Aluminum Foil: Use aluminum foil to shield the edge of the pot pie towards the end of the baking time to prevent it from getting overly brown.

How to Make Chicken Pot Pie

1. Prepare the Pie Crusts 

Soften your pie crusts by leaving them on the counter for 15 minutes. Straight from the fridge they could crack. If left too long they could become sticky and hard to use. Unroll soften crusts and press 1 crust firmly to bottom and sides of pie plate.

2. Make the Filling 

Cook onion in melted butter before adding flour and seasonings. Then use a whisk to gradually add the broth and milk for a lump-free sauce. Finish by mixing in cooked chicken and veggies.

3. Fill and Seal

Spoon the filling into the bottom crust; top with the second crust. Flute your pie by folding the top crust edge under the bottom crust edge to create a thick raised edge. Then pinch the raised edge between your thumb and forefinger, creating a scalloped pattern. Don’t forget to slit the top crust to allow steam to escape.

4. Bake and Cover

Bake the pie uncovered for the first 15 minutes, so the crust can take on some color. Then cover the edge with foil so the center can continue to brown without the pie crust edge getting too dark.   

Possible Variations

We’ve heard from you that you like to experiment with this recipe. Try any of these tasty variations:

Vary Veggies: Substitute any 2 cups of thawed frozen, bite-sized veggies. We’ve heard you like to add seasonal veggies, too. Plain veggies without sauce or seasoning work best; try broccoli, cauliflower, peas, or stir-fry combinations.

Add Herbs: Our experts swear that adding 1/2 teaspoon dried thyme leaves takes this chicken pot pie up a notch. Add 1/2 teaspoon of Italian seasoning, dried basil, or oregano leaves. For fresh herbs, use 1 teaspoon.

Change Protein: During Thanksgiving, we love using Thanksgiving leftovers in our Turkey Pot Pie recipe. We also love using used cubed ham, or a 12-oz can of tuna in water instead of chicken.

If you’re as crazy for pot pie as we are, check out our whole collection of tasty pot pie recipes.

Storage

We love leftovers! Just remember to store any leftovers within 2 hours of being served to prevent food-borne illness. 

Refrigerator: 

Wrap the remaining pot pie with plastic wrap or store individual servings in resealable food-storage containers in the refrigerator for 3 to 4 days.

Freezer: 

Freezing this chicken pot pie is not recommended. The crust will absorb the moisture from the filling and end up too soggy when reheated. If you’re looking for a freezer friendly recipe, we recommend these mini chicken pot pies. 

Why Pillsbury Users Love This Recipe

“This was a great, simple recipe,” says mntmomma. “My guys LOVED IT!!”

With over 2,400 reviews and counting, this recipe is a hit with a 5-star rating. Our users are excited about how simple and easy it is to put this tasty dinner recipe together, saying it’s even easy enough for beginners. They love that they can use both rotisserie chicken and frozen veggies—both common dinner shortcuts—in such a delicious recipe.

Our fans say this is even a winner for the entire family. Picky eaters who typically don’t like pot pies love this recipe. “My go to recipe when I have frozen roasted chicken in my freezer. My whole family loves it!!,” says DanaJ2024.