Warm, flaky, and utterly comforting, chicken pot pie is the hug in a dish we all crave, especially when the weather turns chilly. Whether you’re a fan of the classic version or eager to try a twist on the traditional, our roundup of 18 delicious recipes promises to satisfy every comfort food lover’s dream. Dive in and discover your next favorite weeknight dinner or cozy weekend feast!
Classic Chicken Pot Pie
Elevating the humble chicken pot pie to a dish worthy of any dinner table, this classic recipe combines tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky, golden crust. It’s the epitome of comfort food, reimagined with a touch of elegance.
Ingredients
- 2 cups all-purpose flour (I always sift mine for a lighter crust)
- 1/2 teaspoon salt (a pinch more if you’re like me and love a savory crust)
- 3/4 cup unsalted butter, chilled and diced (the key to flakiness!)
- 6 tablespoons ice water (just enough to bring the dough together)
- 1 pound boneless, skinless chicken breasts, cubed (free-range adds a lovely depth of flavor)
- 1 cup diced carrots (for a sweet, colorful crunch)
- 1 cup frozen peas (no need to thaw, they cook perfectly in the pie)
- 1/2 cup diced celery (adds a subtle, refreshing bite)
- 1/3 cup unsalted butter (for a rich, velvety sauce)
- 1/3 cup all-purpose flour (to thicken the sauce to perfection)
- 1 3/4 cups chicken broth (homemade is best, but store-bought works in a pinch)
- 2/3 cup whole milk (for creaminess without overpowering)
- 1 teaspoon dried thyme (a whisper of earthiness)
- Salt and freshly ground black pepper (to season every layer)
Instructions
- Preheat your oven to 425°F (220°C), ensuring it’s fully heated for the perfect bake.
- In a large bowl, whisk together 2 cups flour and 1/2 teaspoon salt. Add the chilled butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough, so stop as soon as it holds.
- Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes. This rest period is crucial for easy rolling.
- In a large skillet over medium heat, cook the chicken until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt 1/3 cup butter over medium heat. Stir in 1/3 cup flour, cooking for 1 minute to remove the raw taste.
- Slowly whisk in chicken broth and milk, bringing to a simmer until the sauce thickens, about 5 minutes. Tip: Constant whisking prevents lumps.
- Stir in the cooked chicken, carrots, peas, celery, thyme, salt, and pepper. Remove from heat.
- Roll out one dough disc to fit a 9-inch pie dish. Pour in the filling, then top with the second rolled-out disc. Crimp the edges to seal and cut slits in the top for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
Lusciously creamy with a crisp, buttery crust, this chicken pot pie is a symphony of textures and flavors. Serve it straight from the oven, with a side of crisp green salad for a contrast in temperatures and textures that delights the palate.
Creamy Chicken and Mushroom Pot Pie
Comforting and luxurious, this creamy chicken and mushroom pot pie is the epitome of homely elegance, with a flaky, golden crust enveloping a rich, savory filling that promises to delight the senses.
Ingredients
- 2 cups all-purpose flour (I always sift mine for a lighter crust)
- 1/2 cup unsalted butter, chilled and cubed (the secret to a flaky pastry)
- 1/4 cup ice water (just enough to bring the dough together)
- 1 lb chicken breast, diced (free-range adds a deeper flavor)
- 2 cups mushrooms, sliced (cremini are my favorite for their earthiness)
- 1 cup heavy cream (for that irresistible creaminess)
- 1/2 cup chicken stock (homemade if you have it)
- 1 small onion, finely chopped (a sweet variety works wonders)
- 2 cloves garlic, minced (freshly minced makes all the difference)
- 1 tsp thyme (dried is fine, but fresh thyme leaves are sublime)
- Salt and pepper to taste (I like a generous pinch of sea salt)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large bowl, combine the flour and butter, using your fingers to rub them together until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
- Wrap the dough in plastic and chill for 30 minutes. This rest period is crucial for a tender crust.
- While the dough chills, heat a tablespoon of butter in a skillet over medium heat and sauté the onion and garlic until translucent, about 5 minutes.
- Add the chicken and mushrooms, cooking until the chicken is no longer pink and the mushrooms have softened, roughly 10 minutes.
- Stir in the heavy cream, chicken stock, and thyme, simmering the mixture until it thickens slightly, about 5 minutes. Season with salt and pepper.
- Roll out the chilled dough on a floured surface to fit your pie dish, then pour in the filling. Tip: For an extra golden crust, brush the top with an egg wash.
- Bake for 25-30 minutes, or until the crust is golden and the filling is bubbling.
Every bite of this pot pie offers a harmonious blend of creamy filling and crisp pastry, a testament to the comfort of home cooking. Serve it with a side of steamed greens for a complete meal that’s as nourishing as it is indulgent.
Herbed Chicken Pot Pie with a Flaky Crust
Glistening under a golden, flaky crust, this herbed chicken pot pie is the epitome of comfort food, elevated with a blend of aromatic herbs and tender, juicy chicken.
Ingredients
- 2 cups all-purpose flour (I always sift mine for extra flakiness)
- 1 cup unsalted butter, chilled and diced (European-style butter is my secret for richness)
- 1/2 cup ice water (just enough to bring the dough together)
- 1 lb chicken breast, cubed (free-range for the best flavor)
- 1 cup carrots, diced (I like them small for even cooking)
- 1 cup peas (fresh or frozen, but thawed if frozen)
- 1/2 cup celery, finely chopped (adds a nice crunch)
- 1/4 cup fresh parsley, chopped (flat-leaf for its bright flavor)
- 1 tbsp fresh thyme leaves (nothing beats the aroma of fresh herbs)
- 1 tsp salt (I prefer sea salt for its clean taste)
- 1/2 tsp black pepper (freshly ground, please)
- 2 cups chicken stock (homemade if you have it)
- 1/2 cup heavy cream (for a luxurious texture)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, combine the flour and butter, using your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
- Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes. This rest period is crucial for flakiness.
- While the dough chills, cook the chicken in a large skillet over medium heat until no longer pink, about 5 minutes. Remove and set aside.
- In the same skillet, sauté carrots, peas, and celery until just tender, about 3 minutes. Tip: Don’t overcook the veggies; they’ll soften more in the oven.
- Stir in parsley, thyme, salt, and pepper, then add the chicken back to the skillet.
- Pour in chicken stock and heavy cream, simmering until the mixture thickens slightly, about 5 minutes. Tip: A slurry of cornstarch and water can thicken it further if needed.
- Roll out one disc of dough to fit your pie dish, fill with the chicken mixture, then top with the second rolled-out disc. Crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape, then bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
Marvel at the contrast of the crisp, buttery crust against the creamy, herb-infused filling. Serve this pot pie with a simple green salad to cut through the richness, or enjoy it as is for the ultimate comfort meal.
Cheesy Chicken Pot Pie
Lusciously creamy and irresistibly cheesy, this chicken pot pie is the epitome of comfort food with a gourmet twist. Perfect for those chilly evenings when only something decadent will do, it’s a dish that promises to delight with every forkful.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for the flakiest crust)
- 1/2 cup unsalted butter, chilled and cubed (European-style butter adds a lovely richness)
- 1/2 teaspoon salt (a pinch more if you’re using unsalted butter)
- 1/4 cup ice water (just enough to bring the dough together)
- 1 tablespoon olive oil (extra virgin is my go-to for its fruity notes)
- 1 pound boneless, skinless chicken breasts, diced (free-range for the best flavor)
- 1 cup diced carrots (I like them cut into small, even pieces for uniform cooking)
- 1 cup frozen peas (no need to thaw, they’ll cook perfectly in the filling)
- 1/2 cup diced onions (sweet Vidalias are my favorite here)
- 2 cloves garlic, minced (freshly minced makes all the difference)
- 2 cups chicken broth (homemade if you have it, for depth of flavor)
- 1 cup heavy cream (for that luxurious texture)
- 1 1/2 cups shredded cheddar cheese (sharp cheddar adds a nice bite)
- 1 teaspoon dried thyme (rubbed between your fingers to release its oils)
- Salt and pepper to taste (but be generous with the pepper)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large bowl, combine the flour and salt. Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs. Tip: Keep everything as cold as possible for a flaky crust.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
- In the same skillet, add the carrots, peas, and onions. Cook until the onions are translucent, about 3 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the chicken broth, heavy cream, and thyme. Bring to a simmer and cook until the mixture thickens slightly, about 5 minutes. Tip: Don’t rush this step; the thickening is key to a creamy filling.
- Return the chicken to the skillet, add the cheddar cheese, and stir until the cheese is melted and the chicken is coated in the sauce. Season with salt and pepper to taste.
- Roll out the chilled dough on a floured surface to fit your pie dish. Pour the filling into the dish, then cover with the dough, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
Nothing compares to the golden, flaky crust giving way to a creamy, cheesy filling studded with tender chicken and vegetables. Serve it straight from the oven with a crisp green salad for a meal that’s as beautiful as it is delicious.
Spicy Chicken Pot Pie with Jalapenos
Flavorful and comforting, this Spicy Chicken Pot Pie with Jalapenos is a twist on the classic dish that brings a delightful heat to every bite. Perfect for those who appreciate a little spice in their comfort food, this recipe promises a creamy filling encased in a flaky, golden crust.
Ingredients
- 2 cups diced chicken breast (I find that thighs add more flavor, but breast works beautifully for a leaner option)
- 1 cup diced jalapenos (seeds removed for less heat, but keep them if you dare)
- 1/2 cup unsalted butter (cold and cubed, for that perfect flaky crust)
- 1 1/4 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt (I like to use sea salt for its subtle crunch)
- 4-6 tablespoons ice water (just enough to bring the dough together)
- 1 cup heavy cream (for a luxuriously creamy filling)
- 1 cup chicken broth (homemade if you have it, for the best flavor)
- 1 cup frozen peas and carrots (no need to thaw, they’ll cook perfectly in the filling)
- 1 teaspoon black pepper (freshly ground, for that aromatic kick)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the pot pie.
- In a large bowl, combine the flour and salt. Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
- Roll out the dough on a floured surface to fit your pie dish, then set aside in the fridge to chill while you prepare the filling.
- In a skillet over medium heat, cook the diced chicken until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt a tablespoon of butter and sauté the jalapenos until slightly softened, about 3 minutes.
- Stir in the heavy cream, chicken broth, peas, carrots, and black pepper. Bring to a simmer and cook until the mixture thickens slightly, about 5 minutes. Tip: The filling should coat the back of a spoon when it’s ready.
- Return the chicken to the skillet and mix well. Pour the filling into the prepared pie crust.
- Cover with the top crust, seal the edges, and cut a few slits on top to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips and make cleanup easier.
The result is a pot pie with a perfectly flaky crust and a filling that’s creamy with just the right amount of spice from the jalapenos. Serve it with a side of cool sour cream to balance the heat, or enjoy it as is for a truly comforting meal.
Vegetable Loaded Chicken Pot Pie
Yearning for a dish that combines comfort with a touch of sophistication? Our Vegetable Loaded Chicken Pot Pie is a harmonious blend of tender chicken, vibrant vegetables, and a flaky, golden crust, perfect for any season.
Ingredients
- 2 cups diced chicken breast (I find organic, free-range chicken adds the best flavor)
- 1 cup sliced carrots (for a sweet, earthy note)
- 1 cup frozen peas (no need to thaw, they cook perfectly in the pie)
- 1/2 cup diced celery (adds a lovely crunch)
- 1/3 cup unsalted butter (I always use European-style for richer flavor)
- 1/3 cup all-purpose flour (for thickening the filling)
- 1/2 teaspoon salt (to enhance all the flavors)
- 1/4 teaspoon black pepper (freshly ground is my preference)
- 1 3/4 cups chicken broth (homemade if you have it)
- 2/3 cup milk (whole milk makes the filling luxuriously creamy)
- 1 package refrigerated pie crusts (for convenience without sacrificing quality)
Instructions
- Preheat your oven to 425°F (220°C) to ensure a perfectly crisp crust.
- In a large skillet, melt the butter over medium heat, then stir in the flour, salt, and pepper to create a roux. Cook for 2 minutes until golden.
- Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps, until the mixture thickens, about 5 minutes.
- Add the diced chicken, carrots, peas, and celery to the skillet, stirring to coat evenly with the sauce. Remove from heat.
- Unroll one pie crust into a 9-inch pie plate, pressing firmly against the bottom and sides. Pour the chicken mixture into the crust.
- Top with the second pie crust, sealing the edges with a fork or your fingers. Cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 5 minutes before serving.
Nothing beats the comforting aroma of this pot pie as it emerges from the oven. The flaky crust gives way to a creamy, vegetable-packed filling, offering a delightful contrast in textures. Serve it with a crisp green salad for a complete meal that’s sure to impress.
Gluten-Free Chicken Pot Pie
Hearty and comforting, this gluten-free chicken pot pie is a modern twist on a classic favorite, offering a creamy, flavorful filling encased in a flaky, golden crust that promises to delight even the most discerning palates.
Ingredients
- 2 cups gluten-free all-purpose flour (I swear by Bob’s Red Mill for its perfect texture)
- 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the crust)
- 1/4 cup ice water (just enough to bring the dough together)
- 1 lb boneless, skinless chicken breasts, diced (free-range adds a depth of flavor)
- 1 cup carrots, diced (for a sweet crunch)
- 1 cup frozen peas (no need to thaw, they cook perfectly in the filling)
- 1/2 cup celery, chopped (adds a lovely aromatic quality)
- 3 cups gluten-free chicken broth (homemade stock elevates the dish)
- 1/2 cup heavy cream (for a luxuriously creamy filling)
- 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
- 1 tsp salt (to enhance all the flavors)
- 1/2 tsp black pepper (freshly ground for the best aroma)
- 1 tsp thyme (dried works, but fresh thyme leaves are magical)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large bowl, combine the gluten-free flour and salt. Add the chilled butter cubes, working them into the flour with your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
- Roll out the dough on a lightly floured surface to fit your pie dish, then refrigerate while preparing the filling.
- Heat olive oil in a large skillet over medium heat. Add the chicken, cooking until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté carrots, celery, and peas until slightly softened, about 5 minutes. Tip: Sautéing veggies in the same pan builds layers of flavor.
- Stir in the chicken broth, heavy cream, thyme, salt, and pepper. Bring to a simmer, then return the chicken to the skillet, cooking until the sauce thickens slightly, about 5 minutes.
- Pour the filling into the pie dish, then cover with the rolled-out dough, sealing the edges. Cut a few slits on top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
Flaky, buttery crust gives way to a creamy, herb-infused filling, making each bite a harmonious blend of textures and flavors. Serve this pot pie with a crisp green salad for a complete meal that comforts and satisfies.
Vegan Chicken Pot Pie with Tofu
Amidst the bustling rhythm of modern life, there’s something profoundly comforting about the classic chicken pot pie, reimagined here with a vegan twist that doesn’t skimp on richness or flavor. This Vegan Chicken Pot Pie with Tofu is a testament to the art of plant-based cooking, offering a creamy, savory filling encased in a flaky, golden crust that promises to delight the senses.
Ingredients
- 2 cups all-purpose flour (I always sift mine for a lighter crust)
- 1/2 cup vegan butter, chilled and cubed (I find Miyoko’s Creamery works wonders here)
- 1/4 cup ice water (just enough to bring the dough together)
- 1 block extra-firm tofu, pressed and cubed (for that meaty texture we all crave)
- 2 tbsp olive oil (extra virgin is my kitchen staple)
- 1 cup diced carrots (for a sweet, colorful crunch)
- 1 cup diced celery (adds a lovely freshness)
- 1/2 cup frozen peas (they’re just so convenient and vibrant)
- 3 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
- 1/2 cup unsweetened almond milk (for a creamy, dairy-free richness)
- 2 tbsp all-purpose flour (to thicken the filling to perfection)
- 1 tsp dried thyme (it’s the herb that ties everything together)
- Salt and pepper to taste (though I’m generous with the pepper for a bit of heat)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large bowl, combine the 2 cups of all-purpose flour with the cubed vegan butter, using your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
- Roll out the dough on a lightly floured surface to fit your pie dish, then set aside in the fridge to chill.
- Heat the olive oil in a large skillet over medium heat, then add the tofu cubes, cooking until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté the carrots and celery until just tender, about 5 minutes. Tip: Keeping the veggies slightly crisp ensures they don’t turn mushy in the pie.
- Sprinkle the 2 tablespoons of flour over the veggies, stirring to coat evenly, then slowly whisk in the vegetable broth and almond milk, bringing the mixture to a simmer until thickened.
- Stir in the cooked tofu, frozen peas, thyme, salt, and pepper, then remove from heat.
- Pour the filling into the prepared pie crust, then cover with the remaining dough, sealing the edges and cutting a few slits on top for steam to escape.
- Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Placing a baking sheet underneath can catch any spills and make cleanup easier.
Delightfully creamy and packed with layers of flavor, this Vegan Chicken Pot Pie with Tofu is a heartwarming dish that’s perfect for sharing. Serve it with a crisp green salad or a glass of your favorite white wine for a meal that’s as nourishing as it is indulgent.
Slow Cooker Chicken Pot Pie
Nothing embodies the comfort of home quite like a hearty Slow Cooker Chicken Pot Pie, a dish that marries the rustic charm of tender chicken and vegetables with the creamy, velvety embrace of a perfectly seasoned sauce, all tucked under a golden, flaky crust.
Ingredients
- 2 cups diced chicken breast (I find organic, free-range chicken elevates the flavor)
- 1 cup sliced carrots (cut into 1/2-inch pieces for even cooking)
- 1 cup frozen peas (no need to thaw, they cook perfectly in the slow cooker)
- 1/2 cup unsalted butter (I always use European-style for its richer taste)
- 1/3 cup all-purpose flour (for that ideal sauce thickness)
- 1 3/4 cups chicken broth (homemade stock is my secret weapon)
- 2/3 cup whole milk (the creaminess it adds is unmatched)
- 1 teaspoon salt (adjust based on your broth’s saltiness)
- 1/2 teaspoon black pepper (freshly ground for the best aroma)
- 1 package refrigerated pie crusts (because sometimes, convenience doesn’t compromise quality)
Instructions
- Place the diced chicken, carrots, and peas in the slow cooker.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth, then gradually add the chicken broth and milk, stirring constantly to avoid lumps.
- Bring the sauce to a gentle boil, then reduce heat and simmer for 2 minutes until thickened. Season with salt and pepper.
- Pour the sauce over the chicken and vegetables in the slow cooker, stirring gently to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and the vegetables are tender.
- Preheat your oven to 425°F. Transfer the chicken mixture to a pie dish and cover with the pie crust, trimming excess and crimping the edges.
- Cut a few slits in the crust to allow steam to escape, then bake for 30-35 minutes, until the crust is golden brown.
- Let the pot pie stand for 10 minutes before serving to allow the filling to set.
Kindly note, the crust should emerge flaky and golden, a perfect contrast to the creamy, savory filling beneath. For a twist, serve alongside a crisp, green salad dressed in a light vinaigrette to cut through the richness.
Instant Pot Chicken Pot Pie
Lusciously creamy and comforting, this Instant Pot Chicken Pot Pie transforms a classic into a quick, weeknight-friendly delight, blending tender chicken, vibrant vegetables, and a rich, velvety sauce under a golden, flaky crust.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed (I find cutting them into even pieces ensures uniform cooking)
- 1 cup frozen peas and carrots (a time-saver that doesn’t skimp on flavor)
- 1/2 cup diced yellow onion (the sweetness balances the savory notes beautifully)
- 2 cloves garlic, minced (because what’s a pot pie without that aromatic punch?)
- 1/3 cup unsalted butter (I always opt for unsalted to control the dish’s sodium level)
- 1/3 cup all-purpose flour (the backbone of our luscious sauce)
- 1.5 cups chicken broth (homemade or low-sodium store-bought for the best flavor)
- 1/2 cup heavy cream (for that irresistible richness)
- 1 tsp dried thyme (a little goes a long way in elevating the dish)
- 1 sheet puff pastry, thawed (the secret to that perfect, golden top)
- Salt and pepper to taste (freshly ground pepper makes all the difference)
Instructions
- Set your Instant Pot to ‘Sauté’ mode and melt the butter until it’s just beginning to foam, about 2 minutes.
- Add the diced onion and minced garlic, sautéing until the onion is translucent, roughly 3 minutes, stirring occasionally to prevent burning.
- Sprinkle in the flour, stirring constantly to form a roux, and cook for 1 minute until it’s golden and smells nutty.
- Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain, then stir in the thyme, salt, and pepper.
- Add the cubed chicken and frozen peas and carrots, giving everything a good stir to coat in the sauce.
- Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 8 minutes, then allow a natural release for 5 minutes followed by a quick release.
- While the filling cooks, roll out the puff pastry on a floured surface to fit your serving dish, then brush with an egg wash for extra shine.
- Preheat your oven to 400°F (200°C) and transfer the cooked filling to an oven-safe dish, topping with the puff pastry and trimming any excess.
- Bake for 15-20 minutes, or until the pastry is puffed and golden brown, then let it rest for 5 minutes before serving.
Kaleidoscopic in flavor and texture, this Instant Pot Chicken Pot Pie offers a symphony of creamy filling and crisp pastry, perfect for serving alongside a crisp, green salad to cut through the richness.
Mini Chicken Pot Pies for Parties
Captivating the essence of comfort with a touch of sophistication, these Mini Chicken Pot Pies are the epitome of party-perfect fare. Each bite-sized delight offers a creamy, savory filling encased in a flaky, golden crust, promising to elevate any gathering with their irresistible charm.
Ingredients
- 2 cups all-purpose flour (I always sift mine for a lighter crust)
- 1/2 cup unsalted butter, chilled and diced (the key to flakiness)
- 1/4 cup ice water (just enough to bring the dough together)
- 1 cup cooked chicken, shredded (leftover rotisserie chicken works wonders here)
- 1/2 cup carrots, finely diced (for a sweet crunch)
- 1/2 cup peas (frozen peas, thawed, are my shortcut)
- 1/2 cup heavy cream (for that luxurious texture)
- 1 tbsp olive oil (extra virgin is my go-to for sautéing)
- 1 tsp thyme (freshly chopped, if you have it)
- Salt and pepper to taste (I’m generous with the pepper for a bit of heat)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large bowl, combine the flour and diced butter, using your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness, then cut into rounds to fit your mini pie tins.
- Heat olive oil in a skillet over medium heat, sautéing the carrots until just tender, about 3 minutes.
- Add the shredded chicken, peas, thyme, salt, and pepper to the skillet, stirring to combine, then pour in the heavy cream, cooking for another 2 minutes until the mixture thickens slightly.
- Spoon the chicken mixture into the prepared pie crusts, then cover with another round of dough, sealing the edges with a fork.
- Cut a small slit in the top of each pie to allow steam to escape, then bake for 20-25 minutes, or until the crust is golden brown. Tip: Placing a baking sheet underneath catches any drips and makes cleanup easier.
- Let the pies cool for 5 minutes before serving. Tip: They’re even better when served warm, straight from the oven.
Absolutely delightful, these Mini Chicken Pot Pies boast a buttery crust that shatters at the touch, revealing a creamy, herb-infused filling. For an extra festive touch, garnish with a sprinkle of fresh thyme or serve alongside a crisp, green salad for contrast.
Chicken Pot Pie with a Biscuit Topping
Elevating the humble chicken pot pie to new heights, this version boasts a flaky, buttery biscuit topping that perfectly complements the creamy, savory filling beneath. It’s a comforting classic reimagined with a touch of sophistication, ideal for cozy dinners or impressing guests at your next gathering.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for consistent results)
- 1 tbsp baking powder (make sure it’s fresh for the best rise)
- 1 tsp salt (I prefer fine sea salt for its clean taste)
- 1/2 cup unsalted butter, cold and cubed (European-style butter adds a lovely richness)
- 3/4 cup whole milk (room temperature blends more smoothly)
- 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders here)
- 1 cup frozen peas and carrots (no need to thaw, they’ll cook perfectly in the filling)
- 1/2 cup diced onion (sweet onions like Vidalia add a nice depth)
- 2 cups chicken broth (homemade or low-sodium store-bought)
- 1/4 cup heavy cream (for that luxurious finish)
- 2 tbsp all-purpose flour (to thicken the filling just right)
- 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large skillet, heat 1 tbsp olive oil over medium heat and sauté the diced onion until translucent, about 3 minutes.
- Add the frozen peas and carrots to the skillet, cooking for another 2 minutes to soften slightly.
- Sprinkle 2 tbsp flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer until thickened, about 5 minutes.
- Fold in the shredded chicken, then season with salt and pepper to taste. Remove from heat and set aside.
- For the biscuit topping, whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk just until the dough comes together; be careful not to overmix to keep the biscuits tender.
- Transfer the chicken mixture to a baking dish, then drop spoonfuls of the biscuit dough over the top.
- Bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
Flaky, golden biscuits crown a rich, creamy filling studded with tender chicken and sweet vegetables, making every bite a delightful contrast of textures. Serve it straight from the oven with a crisp green salad for a meal that feels both indulgent and comforting.
Chicken Pot Pie Soup with Pie Crust Dippers
Amidst the cozy embrace of a chilly evening, nothing comforts the soul quite like a bowl of Chicken Pot Pie Soup with Pie Crust Dippers, a delightful twist on the classic comfort dish that promises warmth and satisfaction in every spoonful.
Ingredients
- 2 cups diced chicken breast (I find organic, free-range chicken elevates the flavor)
- 1/2 cup unsalted butter (always my choice for a richer taste)
- 1/2 cup all-purpose flour (for that perfect thickening)
- 4 cups chicken broth (homemade if you have it, for an unmatched depth)
- 1 cup heavy cream (adds a luxurious texture)
- 1 cup diced carrots (for a sweet, colorful crunch)
- 1 cup frozen peas (a quick thaw brings out their brightness)
- 1 tsp salt (adjust to your palate, but this is my sweet spot)
- 1/2 tsp black pepper (freshly ground, for a bit of heat)
- 1 package refrigerated pie crust (a time-saver that doesn’t skimp on flakiness)
Instructions
- Preheat your oven to 375°F (190°C) to prepare for the pie crust dippers.
- In a large pot, melt the butter over medium heat until it’s just bubbling, then whisk in the flour to create a roux, cooking for about 2 minutes until golden.
- Gradually add the chicken broth, whisking continuously to ensure a smooth base for your soup.
- Stir in the heavy cream, followed by the diced chicken, carrots, and peas, bringing the mixture to a gentle simmer for 15 minutes, or until the vegetables are tender.
- While the soup simmers, unroll the pie crust on a floured surface, cut into strips, and bake on a parchment-lined baking sheet for 10-12 minutes, or until golden and crisp.
- Season the soup with salt and pepper, adjusting as needed, then serve hot with the pie crust dippers on the side for dipping or crumbling on top.
Flaky, buttery pie crust dippers meet a creamy, hearty soup brimming with tender chicken and vibrant vegetables, creating a dish that’s as visually appealing as it is delicious. Serve it in rustic bowls for a homely touch that invites everyone to dig in.
Chicken Pot Pie with a Puff Pastry Lid
Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about the golden, flaky crust of a chicken pot pie, especially when crowned with a buttery puff pastry lid that promises a delightful crunch with every bite.
Ingredients
- 2 cups cooked chicken, shredded (I find rotisserie chicken adds a depth of flavor)
- 1 cup carrots, diced (for a sweet, earthy note)
- 1 cup frozen peas (they bring a pop of color and freshness)
- 1/2 cup unsalted butter (the foundation of our rich filling)
- 1/3 cup all-purpose flour (to thicken the filling to perfection)
- 1 3/4 cups chicken broth (homemade or low-sodium for better control)
- 2/3 cup whole milk (for a creamy, velvety texture)
- 1 sheet puff pastry, thawed (the star that tops our pie)
- 1 egg, beaten (for that glossy, golden finish)
- Salt and pepper to taste (I always start with a pinch and adjust as needed)
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for baking.
- In a large skillet, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 2 minutes until golden. Tip: Constant whisking prevents lumps.
- Gradually add the chicken broth and milk, stirring continuously until the mixture thickens, about 5 minutes. Tip: A smooth consistency is key for the filling.
- Stir in the chicken, carrots, and peas, seasoning with salt and pepper. Cook for another 2 minutes until everything is well combined and heated through.
- Transfer the filling into a pie dish, then lay the puff pastry over the top, trimming any excess. Tip: Crimping the edges seals in the goodness.
- Brush the pastry with the beaten egg for a golden finish, then cut a few slits on top to allow steam to escape.
- Bake for 25-30 minutes, or until the pastry is puffed and golden brown. Let it rest for 5 minutes before serving.
Marvel at the contrast of textures—the crisp puff pastry against the creamy, savory filling. Serve it with a side of crisp green salad to cut through the richness, making each bite a harmonious blend of flavors and textures.
Healthy Chicken Pot Pie with Whole Wheat Crust
Few dishes embody the comfort of home quite like a chicken pot pie, especially when it’s given a wholesome twist with a whole wheat crust. This version marries the heartiness of tender chicken and vibrant vegetables with the nutty depth of whole wheat, creating a dish that’s as nourishing as it is delicious.
Ingredients
- 2 cups whole wheat flour (I love the rustic texture it adds)
- 1/2 cup unsalted butter, chilled and cubed (extra virgin olive oil is my go-to for a lighter version)
- 1/4 cup ice water (just enough to bring the dough together)
- 1 lb boneless, skinless chicken breasts, diced (free-range for the best flavor)
- 1 cup carrots, diced (for a sweet crunch)
- 1 cup peas (fresh or frozen, but I prefer the sweetness of fresh)
- 1/2 cup celery, diced (adds a lovely texture)
- 2 cups chicken broth (homemade elevates the dish)
- 1/2 cup milk (whole milk for creaminess)
- 2 tbsp whole wheat flour (for thickening the filling)
- 1 tsp salt (to enhance all the flavors)
- 1/2 tsp black pepper (freshly ground is my preference)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, combine 2 cups whole wheat flour and 1/2 tsp salt. Add chilled, cubed butter, working it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough can make the crust tough.
- Roll out the dough on a floured surface to fit your pie dish, then chill for 30 minutes to prevent shrinking.
- In a skillet, sauté diced chicken over medium heat until no longer pink, about 5 minutes. Remove and set aside.
- In the same skillet, sauté carrots, peas, and celery until slightly softened, about 3 minutes. Tip: Sautéing the vegetables first enhances their flavor.
- Stir in 2 tbsp whole wheat flour, then slowly add chicken broth and milk, stirring constantly until the mixture thickens.
- Return the chicken to the skillet, season with salt and pepper, and mix well.
- Pour the filling into the chilled crust, cover with the top crust, and seal the edges. Cut slits in the top to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Placing a baking sheet underneath catches any spills.
Nowhere does comfort food shine brighter than in this healthy chicken pot pie, where the flaky whole wheat crust gives way to a creamy, vegetable-packed filling. Serve it with a crisp green salad for a meal that’s both hearty and refreshing.
Chicken Pot Pie with a Cornbread Topping
Venturing into the realm of comfort food with a twist, this Chicken Pot Pie with a Cornbread Topping marries the heartiness of traditional pot pie with the sweet, crumbly texture of cornbread, creating a dish that’s both familiar and excitingly novel.
Ingredients
- 2 cups cooked chicken, shredded (I find rotisserie chicken adds a depth of flavor)
- 1 cup frozen peas and carrots, thawed (for a quick veggie fix)
- 1/2 cup unsalted butter (extra virgin olive oil is my go-to, but butter wins here for richness)
- 1/3 cup all-purpose flour (for that perfect roux)
- 1 3/4 cups chicken broth (homemade if you have it)
- 1/2 cup whole milk (room temperature blends smoother)
- 1 box (8.5 oz) cornbread mix (I swear by the Jiffy brand for its sweetness)
- 1/3 cup milk (additional to the cornbread mix requirements)
- 1 egg (room temp eggs here make for a fluffier topping)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 2 minutes until golden.
- Gradually add the chicken broth and milk, stirring constantly to avoid lumps, until the mixture thickens, about 5 minutes.
- Stir in the shredded chicken and thawed peas and carrots, then pour the mixture into a 9-inch pie dish.
- In a separate bowl, prepare the cornbread topping by mixing the cornbread mix with 1/3 cup milk and the egg until just combined.
- Spread the cornbread batter evenly over the chicken mixture in the pie dish.
- Bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted comes out clean.
- Let the pie stand for 5 minutes before serving to allow the filling to set.
The cornbread topping offers a delightful contrast to the creamy, savory filling, with its slight sweetness and tender crumb. Serve this pie with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Chicken Pot Pie with a Sweet Potato Crust
Delightfully comforting and ingeniously reinvented, this chicken pot pie swaps the traditional pastry for a vibrant sweet potato crust, offering a delightful twist on the classic. The result is a harmonious blend of savory filling and subtly sweet, velvety topping that promises to enchant your palate.
Ingredients
- 2 cups cooked, shredded chicken (I find rotisserie chicken adds a depth of flavor)
- 1 cup diced carrots (for a pop of color and sweetness)
- 1 cup frozen peas (thawed, they bring a fresh burst to the dish)
- 1/2 cup unsalted butter (extra virgin olive oil is my go-to for a lighter version)
- 1/3 cup all-purpose flour (for thickening the filling to perfection)
- 1 3/4 cups chicken broth (homemade elevates the dish)
- 2/3 cup milk (whole milk ensures a creamy texture)
- 2 large sweet potatoes, peeled and cubed (the star of our crust)
- 1 egg, beaten (I prefer room temp eggs here for even mixing)
- Salt and pepper to taste (freshly ground pepper makes all the difference)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt the butter over medium heat, then whisk in the flour until smooth, creating a roux.
- Gradually add the chicken broth and milk, stirring constantly to avoid lumps, until the mixture thickens, about 5 minutes.
- Stir in the chicken, carrots, and peas, seasoning with salt and pepper. Cook for another 2 minutes, then remove from heat.
- Boil the sweet potatoes in salted water until tender, about 15 minutes, then drain and mash until smooth.
- Mix the beaten egg into the mashed sweet potatoes for a richer crust.
- Transfer the chicken mixture to a baking dish, then spread the sweet potato mixture evenly on top.
- Bake for 25 minutes, or until the crust is lightly golden and the filling is bubbling.
- Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.
How the sweet potato crust caramelizes slightly in the oven, offering a contrast to the creamy, savory filling beneath. Serve this pot pie with a crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.
Leftover Turkey Pot Pie Variation
Leftover turkey pot pie variation brings a comforting twist to your post-holiday meals, transforming yesterday’s feast into today’s gourmet delight. This version, with its flaky crust and creamy filling, is a testament to the magic of reinvention.
Ingredients
- 2 cups shredded leftover turkey (the more flavorful, the better)
- 1 cup frozen peas and carrots (no need to thaw, they cook perfectly in the pie)
- 1/2 cup unsalted butter (I always opt for unsalted to control the seasoning)
- 1/3 cup all-purpose flour (for that perfect thickening)
- 1 3/4 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
- 1/2 cup whole milk (for richness, though 2% can substitute)
- 1 teaspoon salt (adjust based on your broth’s saltiness)
- 1/2 teaspoon black pepper (freshly ground adds a nice kick)
- 1 package refrigerated pie crusts (because sometimes, convenience is key)
Instructions
- Preheat your oven to 425°F (220°C), ensuring it’s fully heated for the perfect crust.
- In a large saucepan, melt the butter over medium heat, then whisk in the flour until smooth, creating a roux. Tip: Keep stirring to avoid any lumps.
- Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 5-7 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
- Stir in the shredded turkey, peas and carrots, salt, and pepper, mixing well to combine. Remove from heat.
- Fit one pie crust into a 9-inch pie plate, then pour the turkey mixture into the crust.
- Cover with the second pie crust, sealing the edges with a fork or your fingers, and cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
Flaky, buttery crust gives way to a creamy, savory filling, making this pot pie a comforting meal that’s both elegant and easy. Serve it with a crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.
Conclusion
Perfect for any occasion, these 18 chicken pot pie recipes promise comfort and delight in every bite. Whether you’re craving classic flavors or eager to explore creative twists, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share this roundup with fellow comfort food lovers on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.