How to Make Chicken Pot Pie

Classic creamy comfort in a pan.

Chicken pot pie is one of those classic comfort foods we all adore.  With its creamy chicken-and-vegetable filling and golden brown pie crust, it's a stick-to-the-ribs dish that warms the soul.  Follow these steps to bake up this quintessential chicken pot pie in a pan, chock-full of tender chicken and perfectly cooked vegetables, all submerged in a deliciously creamy sauce.

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1 Prepare Pie Crust Topping

Roll out scratch-made or packaged pie crust to a 10x14-inch rectangle, with a thickness of about 1/8th of an inch.  Cover loosely and refrigerate while you prepare the filling.


2 Poach Chicken

Place 1 1/2 pounds of boneless skinless chicken in a saucepan or Dutch oven.  Use boneless breasts, thighs, or a combination based on personal preference.  Cover chicken with water and place over medium heat.  Cover, bring to a simmer, and simmer until cooked through, about 10 minutes.

Remove chicken from the pot and place in a large bowl.  Reserve some of the cooking liquid in a measuring cup and set aside.

Once chicken is cool enough to handle, shred into bite-sized pieces.  Return to bowl.

For even quicker prep, take advantage of pre-cooked rotisserie chicken from the grocery store. Simply remove meat from the bones and coarsely shred.

3 Sauté Vegetables

In the same pot in which the chicken was cooked, heat 1 tablespoon canola oil over medium to medium-high heat.  Add 1 large onion, finely chopped; 3 medium carrots, peeled and sliced; and 2 celery stalks, sliced.  Sauté until softened, about 6 to 8 minutes.  Season with salt and pepper.

Place vegetables in the bowl with the shredded chicken.

4 Make Sauce

In the same pot over medium heat, melt 1/4 cup unsalted butter.  Whisk in 1/2 cup all-purpose flour and cook for 1 minute to create a roux.

Whisk in one (15 oz.) can low-sodium chicken broth plus some of the reserved chicken cooking liquid, for a total of 2 cups of liquid.  Then, whisk in 1 1/4 cups milk, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon dried thyme.

Bring to a simmer.  Simmer for 2 to 4 minutes until thickened, whisking constantly.


5 Mix Filling

Pour sauce over chicken and vegetables; stir to combine.  Stir in 3/4 cup thawed frozen green peas and 3 tablespoons chopped fresh parsley.  Taste filling and adjust salt and pepper, as needed.

Pour filling into a 9x13-inch baking dish, coated with non-stick cooking spray.

Filling can be prepared in advance and refrigerated. Once ready to assemble your chicken pot pie, reheat the filling before adding the crust topping and baking.

6 Top with Crust

Lay pie crust over filling.  Trim crust to an approximately 1/2-inch overhang.  Tuck the overhanging dough under itself along the inside edge of the baking dish.

With a sharp knife, cut four 1-inch vent slits in the dough.

7 Bake

Bake at 400 degrees Fahrenheit until the crust is golden brown and the filling is bubbly, about 30 to 40 minutes.  Remove from the oven and let stand at room temperature for 10 minutes before cutting.

Serve with a simple green salad or fruit salad for a perfect comfort food meal!

About Kitchen Is My Playground

Tracey is the creator of the popular blog The Kitchen Is My Playground, which she founded in 2011. Her goal is to share recipes with other home cooks looking to create flavorful (and somewhat adventurous) food for their families and friends. Connect with her on PinterestFacebookTwitter or Google+.