Discover the ultimate comfort food with these 10 irresistible chicken pot pie recipes that will transform your home cooking.
From classic versions with buttery, flaky crusts to creative twists featuring unique ingredients and international flavors, you’ll find the perfect recipe to satisfy your comfort food cravings.
We’ve gathered recipes that range from quick weeknight versions to impressive make-ahead meals that will wow your dinner guests.
You’ll learn essential techniques for creating the perfect filling, mastering homemade crusts, and achieving that gorgeous golden-brown finish that makes chicken pot pie so inviting.
Classic Homestyle Chicken Pot Pie with Flaky Double Crust

Warm, comforting, and bursting with savory flavors, this classic chicken pot pie features a buttery, flaky double crust that encases a creamy filling of tender chicken and fresh vegetables.
This timeless recipe brings together simple ingredients to create the ultimate comfort food that your whole family will love.
Ingredients:
• 2 pie crusts (homemade or store-bought)
• 3 cups cooked, diced chicken
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 cup diced potatoes
• 1/2 cup diced onion
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 egg (for egg wash)
Step 1: Preheat your oven to 425°F. Line a 9-inch pie dish with one crust.
Step 2: Melt butter in a large saucepan over medium heat. Add onions and cook until softened.
Step 3: Stir in flour and cook for 1 minute. Gradually add broth and milk, stirring constantly until mixture thickens.
Step 4: Add chicken, vegetables, potatoes, and seasonings. Simmer for 5 minutes.
Step 5: Pour mixture into prepared crust. Cover with second crust, seal edges, and cut slits for venting.
Step 6: Brush with beaten egg and bake for 30-35 minutes until golden brown.
Pro Tip: Let your pot pie rest for 10-15 minutes before serving to allow the filling to set properly. For the flakiest crust, make sure all your ingredients are cold before assembling the pie.
Creamy Herb and Roasted Garlic Chicken Pot Pie

Creamy Herb and Roasted Garlic Chicken Pot Pie is the ultimate comfort food that combines tender chicken, roasted garlic, and fresh herbs in a velvety sauce, all wrapped in a flaky, golden crust.
This homemade version elevates the classic pot pie with aromatic herbs and sweet roasted garlic, creating a memorable family dinner.
Ingredients:
• 2 pie crusts (homemade or store-bought)
• 3 cups cooked, diced chicken
• 1 whole garlic head, roasted
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 medium onion, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• Salt and pepper to taste
• 1 egg (for egg wash)
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Squeeze roasted garlic cloves into a bowl and mash into a paste.
Step 3: Melt butter in a large pan, sauté onions until translucent.
Step 4: Add flour, stir constantly for 2 minutes to make a roux.
Step 5: Gradually add broth and cream, stirring until sauce thickens.
Step 6: Mix in chicken, vegetables, roasted garlic, and herbs.
Step 7: Line pie dish with bottom crust, add filling, cover with top crust.
Step 8: Brush with egg wash, cut slits for venting.
Step 9: Bake for 45-50 minutes until golden brown.
Pro Tip: Let your pot pie rest for 15 minutes before serving to prevent the filling from being too runny. For the flakiest crust, make sure all your ingredients are cold before assembling the pie.
Rustic Cast Iron Skillet Chicken Pot Pie

Rustic Cast Iron Skillet Chicken Pot Pie is the ultimate comfort food that combines tender chicken, fresh vegetables, and a flaky crust, all prepared in a single cast iron skillet.
This homestyle dish brings warmth to your table and serves perfectly as a hearty family dinner.
Ingredients:
• 2 cups cooked, shredded chicken
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced potatoes
• 1 onion, diced
• 2 celery stalks, chopped
• 3 cups chicken broth
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 cup milk
• 1 refrigerated pie crust
• 1 teaspoon thyme
• Salt and pepper to taste
Step 1: Preheat your oven to 375°F. Heat your cast iron skillet over medium heat and melt butter.
Step 2: Add onions, carrots, and celery. Cook until softened (5-7 minutes).
Step 3: Stir in flour and cook for 1 minute. Gradually add broth and milk, stirring constantly until thickened.
Step 4: Add chicken, peas, potatoes, and seasonings. Simmer for 10 minutes.
Step 5: Place pie crust over the filling, crimping edges against the skillet. Cut slits in the top.
Step 6: Bake for 30-35 minutes until crust is golden brown.
Pro Tip: Let your pot pie rest for 10-15 minutes before serving to allow the filling to set properly. For the flakiest crust, ensure your pie dough is cold when you place it on top of the hot filling.
Gluten-Free Cauliflower Crust Chicken Pot Pie

This comforting Gluten-Free Cauliflower Crust Chicken Pot Pie offers a healthy twist on the classic comfort food.
You’ll love how the cauliflower crust provides a nutritious alternative while maintaining the satisfying, hearty nature of traditional pot pie.
Ingredients:
For the Cauliflower Crust:
• 1 large head cauliflower, riced
• 2 eggs
• 1/2 cup almond flour
• 1 tsp garlic powder
• 1/2 tsp salt
For the Filling:
• 2 cups cooked chicken, diced
• 2 cups mixed vegetables (carrots, peas, green beans)
• 1 onion, diced
• 2 celery stalks, chopped
• 3 cups chicken broth
• 1/2 cup coconut milk
• 2 tbsp arrowroot starch
• 1 tsp thyme
• Salt and pepper to taste
Step 1: Preheat your oven to 400°F. Rice the cauliflower in a food processor until fine.
Step 2: Microwave riced cauliflower for 4-5 minutes, then drain thoroughly using a cheesecloth.
Step 3: Mix cauliflower with eggs, almond flour, and seasonings. Press into a pie dish to form the crust.
Step 4: Pre-bake crust for 15-20 minutes until golden.
Step 5: Sauté vegetables in olive oil until tender.
Step 6: Add chicken and herbs, then whisk in broth and coconut milk with arrowroot starch.
Step 7: Pour filling into pre-baked crust and bake for 25-30 minutes until bubbly.
Pro Tip: Make sure to squeeze out as much moisture as possible from the cauliflower to achieve a crispy crust. Let the pie rest for 10 minutes before serving to allow the filling to set properly.
Pennsylvania Dutch-Style Chicken Pot Pie

Pennsylvania Dutch-Style Chicken Pot Pie is a hearty, comforting dish that’s different from the crusted version you might know.
This traditional Pennsylvania Dutch recipe features homemade noodle squares in a rich, savory broth with tender chicken and vegetables, making it more of a soup-like dish that’ll warm you up on cold days.
Ingredients:
• 3 pounds chicken pieces, bone-in
• 4 medium potatoes, cubed
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 8 cups chicken broth
• Salt and pepper to taste
For the Pot Pie Dough:
• 2 cups all-purpose flour
• 1 large egg
• ½ cup cold water
• ½ teaspoon salt
Step 1: Mix flour and salt in a bowl. Add egg and water, then knead until you form a smooth dough. Let rest for 30 minutes.
Step 2: Bring chicken broth to a boil in a large pot. Add chicken pieces and simmer for 30 minutes until cooked through.
Step 3: Remove chicken, let cool, then shred meat off the bones.
Step 4: Roll dough thin on a floured surface and cut into 2-inch squares.
Step 5: Add potatoes, carrots, celery, and onion to the broth.
Step 6: Drop dough squares one at a time into the simmering broth. Cook for 15 minutes.
Step 7: Return shredded chicken to the pot and season to taste.
Pro Tip: Don’t dump all dough squares in at once – they’ll stick together. Add them gradually while stirring the pot. Also, keep your broth at a gentle simmer, not a rolling boil, to prevent the dough squares from breaking apart.
Dairy-Free Coconut Cream Chicken Pot Pie

Dairy-Free Coconut Cream Chicken Pot Pie combines the classic comfort of traditional pot pie with a tropical twist.
This creamy, hearty dish swaps heavy cream for coconut milk, creating a rich, dairy-free filling that’s just as satisfying as the original.
Perfect for those with dairy sensitivities or anyone looking to try something new.
Ingredients:
• 2 pre-made pie crusts
• 2 cups cooked, shredded chicken
• 1 can (14 oz) full-fat coconut milk
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 medium onion, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 3 tablespoons flour
• 1 cup chicken broth
• 1 teaspoon thyme
• Salt and pepper to taste
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat olive oil in a large skillet over medium heat. Add onions, celery, and garlic. Sauté until softened.
Step 3: Add flour and stir constantly for 1 minute to create a roux.
Step 4: Gradually whisk in coconut milk and chicken broth until smooth.
Step 5: Add vegetables, chicken, and seasonings. Simmer until thickened.
Step 6: Line a 9-inch pie dish with bottom crust, add filling, and top with second crust.
Step 7: Cut slits in the top crust and bake for 45-50 minutes until golden brown.
Pro Tip: Make sure your coconut milk is well-stirred before using to ensure proper consistency. For the crispiest crust, brush the top with coconut milk before baking and let the pie rest for 10 minutes before serving.
Quick 30-Minute Sheet Pan Chicken Pot Pie

Quick 30-Minute Sheet Pan Chicken Pot Pie is your answer to a cozy, comforting dinner without the fuss of traditional pot pie preparation.
This clever sheet pan version delivers all the classic flavors you love but cuts the cooking time in half, making it perfect for busy weeknights.
Ingredients:
• 1 sheet puff pastry, thawed
• 2 cups cooked, diced chicken
• 2 cups frozen mixed vegetables
• 1 can cream of chicken soup
• 1/2 cup chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 egg (for egg wash)
Cooking Instructions:
Step 1: Preheat your oven to 400°F and line a large sheet pan with parchment paper.
Step 2: Mix chicken, vegetables, soup, broth, onion, garlic, and seasonings in a bowl.
Step 3: Spread mixture evenly on the prepared sheet pan.
Step 4: Roll out puff pastry and cut into strips or shapes.
Step 5: Arrange pastry pieces over the chicken mixture, leaving small gaps for venting.
Step 6: Brush pastry with beaten egg wash.
Step 7: Bake for 20-25 minutes until pastry is golden brown and filling bubbles.
Pro Tip: For the crispiest crust, place your sheet pan on the middle rack and ensure your puff pastry is very cold when it goes into the oven. You can also prep the filling mixture ahead of time and store it in the refrigerator to make assembly even quicker at dinner time.
Southern Buttermilk Biscuit-Topped Chicken Pot Pie

Southern Buttermilk Biscuit-Topped Chicken Pot Pie combines the comfort of traditional pot pie with flaky, buttery buttermilk biscuits.
This hearty dish transforms simple ingredients into a warm, satisfying meal that’s perfect for family dinners or cold evenings.
Ingredients:
For the Filling:
• 3 cups cooked, shredded chicken
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 medium onion, diced
• 2 celery stalks, chopped
• 3 cups chicken broth
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 cup milk
• Salt and pepper to taste
For the Biscuit Topping:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter
• 3/4 cup cold buttermilk
Cooking Instructions:
Step 1: Preheat your oven to 425°F.
Step 2: Melt butter in a large skillet, add onions and celery, and sauté until soft.
Step 3: Stir in flour to create a roux, cooking for 2 minutes.
Step 4: Gradually add broth and milk, stirring constantly until thickened.
Step 5: Add chicken and vegetables, season with salt and pepper.
Step 6: Mix biscuit ingredients until just combined, roll out, and cut into circles.
Step 7: Pour filling into a 9×13 baking dish, top with biscuits.
Step 8: Bake for 25-30 minutes until biscuits are golden brown.
Pro Tip: Keep your butter and buttermilk very cold until use for the flakiest biscuits possible. Also, avoid overmixing the biscuit dough to prevent tough, dense biscuits.
Individual Ramekin Chicken Pot Pies

Create the ultimate comfort food with these personal-sized chicken pot pies, perfectly portioned in individual ramekins.
These delightful pies feature a creamy filling packed with tender chicken and vegetables, all topped with a golden, flaky crust that’s sure to impress your family or dinner guests.
Ingredients:
• 2 cups cooked, diced chicken
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup diced potatoes
• ½ cup diced onions
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• 2 sheets pre-made pie crust
• 1 egg (for egg wash)
Steps:
1. Preheat your oven to 375°F (190°C)
2. Melt butter in a large saucepan and sauté onions until translucent
3. Add flour and stir for 1 minute to create a roux
4. Gradually whisk in chicken broth and cream until smooth
5. Add vegetables and simmer for 10 minutes until slightly thickened
6. Stir in chicken, thyme, salt, and pepper
7. Divide mixture among 4 ramekins
8. Cut pie crust to fit ramekins, leaving slight overhang
9. Brush with egg wash and cut slits for venting
10. Bake for 25-30 minutes until golden brown
Pro Tip: Ensure your filling has cooled slightly before topping with pie crust to prevent it from becoming soggy. For the flakiest crust, make sure all your ingredients are cold before assembling the pies.
Phyllo-Wrapped Mediterranean Chicken Pot Pie

Transform your ordinary chicken pot pie into an elegant Mediterranean masterpiece.
This flaky, golden-brown phyllo-wrapped version combines tender chicken, colorful vegetables, and aromatic herbs in a creamy sauce, all encased in crispy phyllo dough layers that shatter beautifully with each bite.
Ingredients:
• 4 cups cooked, shredded chicken
• 1 package phyllo dough (16 sheets), thawed
• 2 cups chicken broth
• 1 cup heavy cream
• 2 carrots, diced
• 1 onion, finely chopped
• 2 celery stalks, diced
• 1 cup frozen peas
• 3 garlic cloves, minced
• 1/2 cup melted butter
• 1/4 cup all-purpose flour
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
Step 1: Preheat your oven to 375°F. Sauté onions, carrots, and celery until softened.
Step 2: Add garlic, flour, and herbs. Cook for 1 minute.
Step 3: Gradually stir in broth and cream. Simmer until thickened.
Step 4: Mix in chicken, peas, and feta cheese.
Step 5: Layer 8 phyllo sheets in a 9×13 baking dish, brushing each with butter.
Step 6: Pour filling mixture, then top with remaining phyllo sheets, buttering each layer.
Step 7: Bake for 35-40 minutes until golden brown.
Pro Tip: Keep your phyllo dough covered with a damp cloth while working to prevent it from drying out. For the crispiest crust, ensure each phyllo sheet is thoroughly buttered before layering.
Frequently Asked Questions
What makes the best chicken pot pie filling extra creamy and flavorful?
Combine heavy cream with chicken broth and add aromatic vegetables like carrots, celery, and onions. Fresh herbs like thyme and sage enhance the classic comfort food flavor profile.
How can you achieve a perfectly flaky crust for your chicken pot pie?
Use cold butter and ice water when making your pastry dough, and chill it before rolling. Work the dough minimally to ensure layers form during baking.
What’s the secret to preventing a soggy bottom crust in chicken pot pie?
Pre-bake your bottom crust for 10 minutes before adding the filling. Thicken your filling properly with flour or cornstarch to prevent excess liquid.
How long should you let a chicken pot pie rest after baking?
Allow your pot pie to rest for 15-20 minutes after removing it from the oven. This helps the filling set and prevents it from being too runny when served.
What’s the best way to freeze homemade chicken pot pie?
Assemble your pot pie completely but don’t bake it. Wrap it tightly in foil and freeze for up to three months, then bake directly from frozen.
Final Thoughts
Whether you choose a traditional lattice-topped pie or opt for a biscuit-crowned version, these ten chicken pot pie recipes offer something for every comfort food craving.
Remember to prep your ingredients beforehand, keep your pastry cold until baking, and don’t skip the resting time after it comes out of the oven.
Feel free to customize the vegetables or seasonings to match your preferences.
With these fool-proof recipes in your collection, you’ll master the art of creating the perfect chicken pot pie that your family will request again and again.