Comfort Food Chicken Pot Pie

Name: Comfort Food Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas, frozen; 1 cup potatoes, diced; 1/2 cup onion, chopped; 3 tablespoons butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 cup milk; 1 teaspoon thyme; Salt and pepper to taste; 1 package refrigerated pie crusts

Highlighted under: Warm Comfort Table

I absolutely love making Comfort Food Chicken Pot Pie, especially on chilly evenings when I crave something warm and hearty. There's something incredibly comforting about digging into a flaky crust filled with tender chicken and vibrant vegetables. Each pie I make feels like a hug in a bowl. The aroma that fills my kitchen is enough to transport me back to family gatherings, making the effort so worth it. This recipe blends simple ingredients that create a deliciously satisfying meal the whole family will enjoy.

Created by

Poppy Walsh

Last updated on 2026-02-02T01:01:36.124Z

Every time I prepare my Comfort Food Chicken Pot Pie, I can’t help but feel a wave of nostalgia. Growing up, this dish was a staple on our family dining table, and I loved how my mother would involve me in the preparation. The secret to a creamy filling is cooking the chicken and veggies just right, allowing them to meld beautifully in the thick sauce. I’ve learned that using a mix of herbs elevates the flavors, giving it that extra touch that everyone will love.

Once, I decided to switch things up by adding mushrooms, and it turned out to be a delightful surprise! The tender chicken paired with earthy mushrooms created an unforgettable combination. Also, I discovered that letting the pie cool for a bit before serving allows the filling to set nicely, making it easier to slice. This pie is truly a labor of love that brings everyone together!

Why You'll Love This Recipe
A flaky, homemade crust that is buttery and delicious
A creamy filling loaded with tender chicken and fresh vegetables
Perfect for meal prep and leftovers taste even better the next day

Choosing Your Crust

The crust plays a pivotal role in your chicken pot pie, delivering a buttery richness that contrasts beautifully with the savory filling. For a flaky texture, I recommend using refrigerated pie crusts for convenience, but if you want to go the extra mile, homemade crust from scratch can elevate your dish. When rolling out your crust, ensure it's about an eighth of an inch thick to achieve the perfect balance between structural integrity and flakiness.

If you're looking to cut down on prep time, consider buying a pre-made crust. However, if you choose to make your own, incorporate cold ingredients for the best results. If you find that your crust is cracking as you roll it out, adding a bit more cold water can help bind it together without altering the flavor.

Ingredient Substitutions

Flexibility is one of the best aspects of this chicken pot pie recipe. If you’re looking to lighten it up, you can swap out heavy cream for half-and-half or even whole milk, which will provide creaminess without overwhelming richness. Alternatively, for a dairy-free version, coconut milk works surprisingly well, adding a gentle sweetness that complements the savory ingredients.

Vegetable options can be varied based on what you have on hand. Feel free to replace the peas with corn for a sweeter profile or add green beans for extra crunch. If you're short on time, you can even use frozen mixed vegetables instead of fresh; just remember to thaw and drain them before adding them to the filling to prevent excess moisture.

Ingredients

Gather all your ingredients before starting to ensure a smooth cooking process.

Ingredients for Chicken Pot Pie

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas, frozen
1 cup potatoes, diced
1/2 cup onion, chopped
3 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk
1 teaspoon thyme
Salt and pepper to taste
1 package refrigerated pie crusts

Make sure all the ingredients are fresh for the best flavor and texture.

Instructions

Prepare your workspace, and preheat the oven to 425°F (220°C) before starting the pie.

Prepare the Filling

In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until softened. Stir in the diced carrots and potatoes, cooking for about 5 minutes. Sprinkle in the flour, mixing it well with the vegetables, and cook for an additional 2 minutes.

Add Chicken and Broth

Gradually stir in the chicken broth and milk, bringing the mixture to a simmer. Add the shredded chicken, peas, thyme, salt, and pepper. Allow the filling to thicken, then remove from heat.

Assemble the Pie

Roll out the pie crust and place it into a pie dish. Pour the chicken filling into the crust, then cover with another layer of pie crust. Seal the edges and make slits in the top for steam to escape.

Bake

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Allow to cool for about 10 minutes before slicing.

Let the pie rest to allow the filling to set, making it easier to cut and serve.

Pro Tips

For extra flavor, consider adding your favorite herbs or a splash of white wine to the filling.

Make-Ahead Tips

Preparing the filling ahead of time is a great strategy for busy days. You can cook the filling in advance and let it cool before storing it in an airtight container in the refrigerator for up to three days. When you're ready to bake, simply pour the cooled filling into your crust, top it, and bake as directed. This makes weeknight dinners much more manageable.

If you want to freeze it, assemble the pie unbaked, cover it tightly with foil, and store it in the freezer for up to three months. When you're ready to enjoy it, bake from frozen, adding about 10-15 minutes to the baking time, ensuring it reaches a bubbly, golden finish.

Serving Suggestions

Once your chicken pot pie is beautifully baked and cooled slightly, serving it with a fresh side salad or some steamed vegetables makes for a well-rounded meal. The bright flavors of a simple arugula salad dressed with lemon vinaigrette create a delightful contrast to the rich, hearty pie.

For a comforting twist, consider pairing it with mashed potatoes or even a creamy polenta on the side, enhancing that homey feel. And don’t forget about garnishing with fresh herbs like parsley or thyme for an extra layer of flavor and presentation.

Questions About Recipes

→ Can I use leftover turkey for this recipe?

Absolutely! Leftover turkey works perfectly in this chicken pot pie.

→ What can I substitute for chicken broth?

Vegetable broth is a great alternative for a lighter flavor.

→ Can I make this recipe ahead of time?

Yes! You can prepare the filling and assemble the pie a day in advance.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.