Main menu


A Classic Comfort: Baking the Perfect Chicken Pot Pie


Chicken pot pie – the very name evokes images of steaming hot goodness, filled with tender chicken, colorful vegetables, and all enveloped in a flaky, golden crust. It's a timeless dish that brings warmth and comfort to any meal. But achieving that perfect pot pie at home can seem intimidating. Fear not! This recipe unlocks the secrets to creating a delicious and satisfying chicken pot pie, guaranteed to please the whole family.


  • The Savory Filling (makes enough for a 2-quart casserole dish):
    • The Veggies:
      • 1 cup diced potatoes (peeled and cut into bite-sized pieces)
      • 1 cup diced onion (adds sweetness and aroma)
      • 1 cup diced celery (adds a subtle celery flavor)
      • 1 cup diced carrots (adds sweetness and color)
    • Fat and Thickener:
      • ⅓ cup melted margarine (or butter) – adds richness and helps sauté the vegetables
      • ½ cup all-purpose flour (thickens the sauce for a perfect consistency)
    • The Liquids:
      • 2 cups chicken broth (forms the base of the flavorful sauce)
      • 1 cup half-and-half (creates a creamy texture without being too heavy)
    • Seasoning:
      • 1 teaspoon salt (to taste)
      • ¼ teaspoon black pepper (to taste)
    • The Star of the Show:
      • 4 cups cooked and chopped chicken (use leftover chicken, rotisserie chicken, or poached chicken breasts)
  • The Golden Crust (you can use a homemade recipe or store-bought pie crusts):
    • 2 pie crusts (one for the bottom and one for the top)


  1. Preheat for Baking Perfection: Begin by preheating your oven to 400°F (200°C). This ensures the crust bakes evenly and the filling cooks through properly.
  2. Sautéing the Vegetables: In a large skillet or Dutch oven, melt the margarine over medium heat. Add the diced onion, celery, carrots, and potatoes. Sauté the vegetables for about 10 minutes, or until they are softened and slightly golden brown.
  3. Adding the Thickener: Stir in the flour to the vegetables and cook for an additional minute, stirring constantly. This creates a roux that will thicken the sauce.
  4. Building the Flavorful Sauce: Gradually whisk in the chicken broth and half-and-half. Bring the mixture to a simmer and cook, stirring occasionally, until it thickens and becomes bubbly. This takes about 5-7 minutes.
  5. Seasoning to Perfection: Season the sauce with salt and black pepper to taste. You can adjust the amount based on your preference.
  6. Incorporating the Chicken: Stir the cooked and chopped chicken into the thickened sauce. Let everything heat through for a couple of minutes.
  7. Assembling the Pot Pie: Pour the chicken and vegetable mixture into a greased 2-quart casserole dish. Top the dish with one of the pie crusts, crimping the edges to seal it.
  8. Baking to Golden Bliss: Brush the top crust with milk or an egg wash (made by whisking an egg with a tablespoon of water) for a beautiful golden brown color. Place the pot pie in your preheated oven and bake for 30-40 minutes, or until the crust is golden brown and flaky and the filling is bubbly.
  9. A Slice of Comfort: Let the pot pie cool slightly before serving. Enjoy it warm with a side salad or your favorite vegetables for a complete and satisfying meal.


  • Don't Overcook the Vegetables: You want the vegetables to be tender but not mushy.
  • Leftover Love: This recipe is a great way to use up leftover cooked chicken.
  • Crust Flexibility: Feel free to use homemade pie crusts or store-bought ones for convenience.
  • For a Thicker Filling: If you prefer a thicker filling, you can add a cornstarch slurry. Mix a tablespoon of cornstarch with a tablespoon of cold water until smooth, then stir it into the simmering sauce until it thickens to your desired consistency.