Are you looking for a dinner that feels like a hug?
Nothing beats a classic chicken pot pie for a fall dinner!
It’s the ultimate comfort food when the weather starts to turn chilly and it’s super easy to make.
I’ll be honest, I don’t always make it from scratch. Sometimes I cheat with a rotisserie chicken or a store-bought crust.
And that’s okay!
It’s not about being a master chef. It’s about serving up a nutritious and cozy meal that tastes amazing.
But when I do get into a creative mood, I try to mix things up with other chicken pot pie ideas, like chicken pot pie soup or chicken pot pie muffins.
It’s a recipe that you can do so much with!
Here’s how to make a classic chicken pot pie and some other tasty recipes:
Creamy and Cozy Chicken Pot Pie Recipe
Nothing says comfort like a warm, golden chicken pot pie bubbling away in the oven!
This creamy and cozy classic wraps tender chicken, buttery vegetables, and a rich, velvety sauce inside a perfectly flaky crust.
Ingredients:
- Cooked chicken – about 2 cups, shredded or cubed
- Butter – 4 tablespoons
- All-purpose flour – ⅓ cup
- Chicken broth – 2 cups
- Milk or cream – 1 cup
- Salt and black pepper – to taste
- Dried thyme – ½ teaspoon
- Garlic powder – ½ teaspoon
- Frozen mixed vegetables – 2 cups (peas, carrots, corn, green beans)
- Pie crusts – 2 (store-bought or homemade)
- Egg – 1, beaten for egg wash
Steps:
- Preheat the oven to 400°F (200°C). If using store-bought pie crust, let it soften slightly at room temperature.
- Melt butter in a large skillet over medium heat. Add the flour and whisk for 1–2 minutes until bubbly and golden.
- Slowly pour in chicken broth and milk, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
- Season the filling with salt, pepper, thyme, and garlic powder. Taste and adjust if needed.
- Stir in chicken and vegetables until evenly coated in the creamy sauce. Remove from heat.
- Lay one pie crust in a 9-inch pie dish, pressing it gently into the bottom and sides.
- Pour the filling into the crust and spread it evenly. Cover with the second crust, trimming and crimping the edges to seal.
- Cut small slits in the top crust for steam to escape, then brush with the beaten egg for a golden finish.
- Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbling.
- Cool for 10 minutes before slicing — the filling thickens as it sets.
More Chicken Pot Pie Recipes
So yeah, you make a bunch of different recipes based on chicken pot pie.
Check out some of my faves:
Skillet Chicken Pot Pie
A skillet version makes dinner faster and keeps cleanup simple.
Start with butter, flour, and milk to make a thick, creamy base, then stir in cooked chicken and a mix of vegetables.
Simmer everything together right in the pan before you top it with a sheet of pie crust or biscuits or puff pastry (whatever suits your tastes).
Cut a few small vents and bake until the crust is golden and the filling is bubbling.
Let it rest for a few minutes before serving so the sauce thickens slightly.
Mini Chicken Pot Pies in Muffin Tins
These are perfect for busy nights or packing lunches.
Line a muffin tin with circles of pie crust, then fill each with a spoonful of creamy chicken and vegetable mixture.
Add a small crust circle on top and seal the edges with a fork (or leave it open, up to you!).
Bake until golden brown and slightly puffed.
Let them cool a few minutes before lifting them out to keep the crusts from breaking.
Chicken Pot Pie Soup
Sauté onions, carrots, and celery in butter, then add flour and broth to create a thick, velvety base.
Stir in shredded chicken and peas, then finish with a splash of cream for richness.
I like to serve it with buttery biscuits on the side so everyone can dunk and scoop.
Cheddar Crust Chicken Pot Pie
A cheddar crust adds a sharp, savoury twist that works perfectly with the creamy filling.
Mix shredded cheddar into your pie dough before rolling it out.
Once baked, the crust turns crisp at the edges and melts slightly where it meets the sauce.
Use extra cheese inside the filling if you want a stronger flavour.
Chicken Pot Pie with Cream Cheese Filling
For an extra-rich version, blend a little cream cheese into the sauce just before adding the chicken and vegetables.
It creates a smooth, velvety texture that coats every bite.
I add a bit of garlic powder and thyme to balance the richness.
Bake until the filling bubbles at the edges and the crust turns light golden.
Chicken Pot Pie with Sweet Potato Crust
Swap out the pastry for mashed sweet potatoes spread over the top of the filling.
The natural sweetness pairs beautifully with the savoury chicken and herbs!
Spoon the mash evenly and use a fork to create small ridges that brown nicely in the oven.
Sprinkle a little salt on top before baking to keep the flavour balanced.
Chicken Pot Pie Casserole
This one skips the crust and layers everything in a baking dish instead.
Pour a creamy chicken and vegetable filling into a casserole pan, then top it with biscuit dough or puff pastry.
The topping bakes into a soft, golden layer that soaks up just enough sauce.
Add a sprinkle of parsley or shredded cheese before baking for extra colour and flavour.
Chicken Pot Pie Hand Pies
Roll out pie dough, cut into circles or squares, and spoon a bit of filling into the centre.
Fold over, press the edges with a fork, and brush with egg wash before baking.
They’re done when the crust is flaky and lightly browned on all sides.
I like making these for the kids’ lunches and they reheat really well.
Gluten-Free Chicken Pot Pie
For a gluten-free version, start with a roux made from butter and cornstarch instead of flour.
Add broth and milk until smooth, then mix in the chicken and vegetables.
For the crust, use a gluten-free blend or top the filling with mashed potatoes for a shepherd’s pie style twist.
Bake until the top is crisp and the sauce bubbles up around the edges.
Slow Cooker Chicken Pot Pie
This is the easiest way to get all the comfort of pot pie without hovering over the stove.
Combine chicken, vegetables, broth, and cream in the slow cooker and let it simmer until everything is tender.
In the last hour, stir in a cornstarch slurry to thicken it.
Serve with baked biscuits or puff pastry squares on top for that classic pot pie feel.
Puff Pastry Chicken Pot Pie
Instead of a traditional crust, top the filling with a sheet of puff pastry for a crisp, flaky finish.
The pastry rises beautifully and gives that buttery, layered texture without extra effort.
Brush it with a little egg wash before baking so it turns golden and glossy.
Cut into it while it’s still hot to hear that perfect crackle.
Chicken Pot Pie Crescent Rolls
These are quick, fun, and perfect for weeknights when you want something cozy without the fuss!
Unroll crescent dough and spoon a bit of creamy chicken filling onto each triangle.
Roll them up tightly, starting at the wide end, and place them on a baking sheet.
Bake until golden and slightly crisp on the outside, with creamy filling peeking through the seams.
Serve warm straight from the pan while the edges are still flaky.
Dutch Oven Chicken Pot Pie
A Dutch oven keeps everything warm and cooks the filling evenly from edge to centre.
Start by sautéing onions, carrots, and celery right in the pot, then add chicken and broth to build depth of flavour.
Pour biscuit batter or crust dough on top and bake until the top turns golden.
Serve straight from the pot for that rustic, family-style feel.
Chicken Pot Pie Bread Bowls
Hollow out small round loaves and fill them with creamy pot pie filling for a fun twist.
The bread absorbs the sauce, turning soft and savoury inside while staying crisp outside.
Warm the bowls in the oven before adding the filling so they don’t get soggy too fast.
Serve with a spoon for the filling and use the lid of bread for dipping.
Fall’s Coziest Dinner: Chicken Pot Pie
There’s no wrong way to make a chicken pot pie!
It’s one of those recipes that always finds a way to fit what you have and how much time you’ve got.
And however you make it, the result is always warm, hearty, and worth the wait.
