Chicken Pot Pie Recipe, Backed by Real Cooks

crowdsource Community Insights

This one turns out really well for most people, but there are a couple of practical things that kept tripping folks up. People who prebaked the bottom crust for 10–15 minutes before adding the filling avoided a soggy, undercooked bottom. Also, taking a minute to work on your edge crimp, people who did had neater, better-sealed pies, while those who skipped it often ended up with sloppy edges. If you want a heartier filling, some people added potatoes and liked the extra heft.

military_tech Why This Recipe Stands Out

• Crowd Pleaser: A reliable choice when you're cooking for a group.
• Family Favorite: Home cooks regularly mention their whole family loving this one.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 recipe homemade pie crust (or store-bought pie crust)
• 4 cup cooked shredded chicken (or rotisserie chicken, leftover chicken, leftover turkey, light meat, dark meat)
• 6 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 yellow onion, diced
• 2 carrots, thinly sliced
• 8 oz (227g) mushrooms, thinly sliced; stems discarded (or cremini mushrooms, white button mushrooms)
• 3 clove garlic, finely minced
• 2 cup chicken stock
• 1/2 cup heavy cream
• 2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 1/4 cup fresh parsley, finely chopped
• 1 egg, beaten
• Coarse kosher salt, to taste

book_ribbon Instructions

1. Shred four cups of cooked chicken with two forks or your hands into bite-size pieces and set aside.
2. Thinly slice eight ounces (or one-half pound) of mushrooms: cut mushrooms in half first for a flat surface, then slice; set aside.
3. Chop one medium yellow onion into a dice.
4. Thinly slice two medium carrots (about one cup total).
5. Finely mince three garlic cloves.
6. Finely chop one-fourth cup fresh parsley.
7. Place a large pot or Dutch oven over medium-high heat and add six tablespoons unsalted butter. Melt the butter.
8. Add the diced onion and sliced carrots to the pot and sautu00e9 about eight minutes, stirring occasionally, until the vegetables are soft.
9. Stir in the sliced mushrooms, then add the minced garlic and continue sautu00e9ing for about five minutes, until the mushrooms are softened.
10. Sprinkle one-third cup all-purpose flour over the vegetables and stir constantly for about two minutes, until the flour is golden and a roux forms.
11. Add two cups chicken stock and one-half cup heavy cream, bring to a simmer, then continue cooking for another minute or until the mixture reaches a thick gravy consistency.
12. Just before turning off the heat, add two teaspoons salt and one-fourth teaspoon black pepper (or season to taste).
13. Add four cups shredded chicken, one cup frozen peas, and one-fourth cup finely chopped parsley; stir until well combined.
14. Remove the pot from the heat and let the filling cool slightly while you roll out the pie crusts.
15. Lightly flour your work surface. Roll one chilled pie crust disk into a 12-inch-diameter circle.
16. Lightly dust the rolling pin with flour, loosely wrap the dough around the rolling pin, and unroll the crust over a nine-inch pie pan. Arrange the dough evenly with a little overhang.
17. Pour the slightly cooled chicken filling into the prepared bottom crust and spread it evenly.
18. Lightly flour the work surface again and roll the second chilled pie crust disk into a 10-inch-diameter circle.
19. Transfer the top crust the same way and unroll it directly over the filling. Tuck the top crust under the bottom crust overhang and pinch to seal.
20. Crimp the edges by pressing the dough with one finger and pinching around it with two fingers to create a fluted edge. If the crimped edge is sticking up above the center, pat it down to reduce browning.
21. Cut five to six slits about two inches long in the center of the top crust to create steam vents.
22. Beat one large egg and use a pastry brush to generously brush the egg wash all over the top crust, including the crevices of the fluted edge.
23. Sprinkle a little coarse kosher salt and black pepper over the top to garnish.
24. Preheat the oven to 425 degrees Fahrenheit. Bake the pie in the center of the preheated oven for about 30 to 35 minutes, or until the top crust is golden brown.
25. If the crust browns too quickly, make a pie shield by cutting a four-inch-diameter circle out of the center of a square sheet of foil and placing it over the pie.
26. Remove the pie from the oven and let it rest for about 15 minutes to cool slightly before slicing. Garnish with additional parsley if desired.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Filling

• Chicken
• Mushrooms
• Celery, finely chopped
• Bacon
• Chicken stock
• 6 oz (170g) butter
• Onion
• 3/4 cup all-purpose flour
• Cream
• Carrots, pre-cooked
• Peas
• Garlic
• Fresh thyme
• Fresh sage
• Parsley, chopped
• Cayenne pepper
• Coarse black pepper, coarsely ground
• Salt, to taste
• Nutmeg, fresh

Pastry and finishing

• Puff pastry, chilled (or any pie dough, store-bought pie dough)
• Egg yolks
• Bread flour, for dusting

book_ribbon Instructions

1. Pre-cook or pack-cook the carrots so they are already cooked before assembling the filling.
2. Cut the celery very small.
3. In one pan, heat butter (about 6 ounces) and, if using, some bacon; season chicken with salt and coarse black pepper and cook the chicken in the fat without browning it.
4. In the pan with butter, add onion and sweat (cook until softened but not caramelized).
5. Add flour (about 3/4 cup) to the butter and onion to make a roux and cook briefly.
6. Gradually add hot chicken stock while whisking to incorporate and thicken the sauce.
7. Sautu00e9 mushrooms separately to remove excess water, then add them to the sauce.
8. Continue cooking the sauce until it thickens to your liking; add a little cream if desired.
9. Add pre-cooked carrots and peas to the sauce and mix; taste and adjust salt and pepper.
10. Add fresh herbs (thyme, sage) and a little chopped parsley; add cayenne and a small amount of nutmeg to sit in the background, using sparingly.
11. Add garlic at the end of cooking (do not add garlic at the beginning to avoid burning it).
12. Mix the filling thoroughly and cook until ready; transfer filling out of the pan and cool until no steam is coming off (the video notes this took about 30u201345 minutes) so the pastry will not become soggy.
13. For individual or large pies: fill pie dishes or individual containers with the cooled filling but do not overfill (leave room for the pastry edge).
14. Roll or stretch chilled puff pastry slightly on a floured board so it is not too thick; cut rounds to fit the pie dishes or individual containers (a cookie cutter or similar can be used for individual tops).
15. Make an egg wash by mixing egg yolks with a little cream and brush the rim of the pie dish to help the pastry stick; place the puff pastry on top, seal the edges, and decorate as desired.
16. Brush the tops generously with the egg wash.
17. Bake at 400 degrees (Fahrenheit) for at least 30 minutes.
18. After baking, let the pies rest until they are not too hot to eat; the video recommends resting about 15 minutes before cutting into them.

crowdsource Community Insights

People who made this kept the same basic approach but said a few practical tweaks matter most. If you're using a frozen crust, most people prebaked the bottom crust first. For the filling, cooks split two ways: some increased the liquid so the interior stayed saucier, while others drained off obvious excess liquid before assembling when it looked too wet. And if you want a heartier pie, a number of people added potatoes to the mix. Those three choices, prebake the bottom crust with frozen pastry, adjust the filling’s moisture, and consider potatoes, are the little decisions that changed outcomes.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Filling

• 6 tbsp butter
• Onion
• Carrot
• 1 1/2 tsp salt
• 1 tsp fresh rosemary (or leave out (do not substitute with dried rosemary))
• 1/3 cup all-purpose flour
• 1 1/2 cup chicken broth
• 1/2 cup heavy cream
• 4 cup cooked chicken, cooked, chopped
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped
• Black pepper

Crust and finishing

• Pre-made pie shell
• Egg wash

book_ribbon Instructions

Make the filling

1. Melt about six tablespoons of butter in one pan.
2. Cook the onions and carrots in the butter for about five minutes, until the onions are translucent and the carrots are beginning to soften.
3. Add about one and a half teaspoons of salt to the vegetables while they cook.
4. While the vegetables cook, chop the cooked chicken; the chicken was cooked in a foil packet with salt and pepper beforehand.
5. If using, stir in about a teaspoon of fresh rosemary; do not substitute dried rosemary (omit instead).
6. Stir in about one third cup of flour and cook for about a minute.
7. Stir in about one and a half cups of chicken broth and about half a cup of heavy cream, loosening any browned bits from the bottom of the pan.
8. Bring the mixture to a simmer and reduce to a low simmer; cook until the mixture is thick and the vegetables are tender, about five to eight minutes (adjust with more stock if the gravy is too thin).
9. Stir in about four cups of the chopped cooked chicken and about one cup of frozen peas.
10. If using, stir in a couple tablespoons of chopped fresh parsley.
11. Reduce heat to keep the filling at a low simmer so it is rich and creamy but not runny.

Assemble and bake

1. Place one pre-made pie shell in a pie plate and spoon the hot filling into the shell.
2. Unroll the other pre-made crust and unroll it on top of the filled pie, press the sides together and curl the edges under to seal and make a decorative edge.
3. Cut slits in the top crust to let steam escape.
4. If desired, brush the top crust with a little egg wash for shine.
5. Place the assembled pie on a pan in the oven to catch any overflow.
6. Bake at 425 degrees for about half an hour.
7. If the crust is getting too dark before the inside is done, lay a piece of foil with the center cut out lightly over the pie to shield the outside while the inside finishes browning.
8. Let the pie sit before cutting so it stays intact.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Pot pie gravy

• 1 cup chicken stock
• 2 oz (57g) Philadelphia cream cheese, softened
• 1 Keto Chow packet
• 2/3 cup rotisserie chicken, shredded (or tuna)
• Ground pepper
• 1/4 tsp poultry seasoning
• 1/3 cup peas and carrots, frozen

Chaffles (waffle crusts)

• 1/3 cup whole milk mozzarella, gently packed
• 1/3 cup rotisserie chicken, shredded (or tuna)
• 2 tbsp mayonnaise
• 2 eggs, large

book_ribbon Instructions

1. Place 1 cup (240 milliliter) chicken stock and 2 ounce (56 gram) softened Philadelphia cream cheese together and heat in the microwave for 1 minute 30 seconds.
2. Dump the warm chicken stock and cream cheese into a blender, add 1 packet Keto Chow (baked potato flavor), pulse a couple times, then blend for about 10 to 15 seconds until smooth.
3. Transfer the blended sauce to a small saucepan and set over the stove at the low end of medium heat.
4. Add 2/3 cup (110 gram) shredded rotisserie chicken to the saucepan and break it up with a spatula to disperse it.
5. Season the sauce with a generous amount of ground pepper and 1/4 teaspoon poultry seasoning, stir to combine.
6. Stir in 1/3 cup (45 gram) frozen peas and carrots and let the sauce cook; when it begins to steam or bubble, reduce the heat to low.
7. For the chaffle batter, place 1/3 cup (45 gram) whole milk mozzarella and 1/3 cup (55 gram) shredded rotisserie chicken in the Cuisinart mini food processor and pulse the dry ingredients a couple times.
8. Add 2 tablespoon (30 gram) mayonnaise and 2 large eggs to the processor and process for about 10 seconds, or until the batter is smooth.
9. Preheat the Dash No-Mess Waffle Maker (or your chosen waffle maker), spread batter into the plates, and cook each chaffle for about 6 minutes, until a little steam is still coming out and the top looks soft while the bottom is fully done.
10. Set cooked chaffles on a wire rack to rest briefly.
11. Ladle about one serving of the sauce (approximately 1/2 cup) over a chaffle and serve.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 stick celery, thinly sliced (or mirepoix (pre-made mixture of chopped onions, carrots, and celery))
• 1 cup carrots, thinly sliced (or mirepoix (pre-made mixture of chopped onions, carrots, and celery))
• 1/2 cup onion, chopped (or mirepoix (pre-made mixture of chopped onions, carrots, and celery))
• 3 clove garlic, minced
• 2 tsp thyme, freshly chopped
• 1/4 cup butter
• 3 cup chicken, chopped (or rotisserie chicken (broken down and chopped), roasted bone-in, skin-on chicken breasts and thighs, poached chicken (then chopped or shredded))
• 1/3 cup all-purpose flour
• 1 3/4 cup chicken broth, warmed
• 1/2 cup heavy cream, warmed
• 1 tsp salt
• 1/2 tsp black pepper, cracked
• 1 cup frozen peas
• 1/2 cup cocktail onions
• Leeks, sliced
• 2 round pastry dough, chilled then slightly warmed (or store-bought pie dough, puff pastry)
• Flake salt, to taste

book_ribbon Instructions

1. Thinly slice 1 celery stick (about 1/2 cup or 50 g).
2. Thinly slice about 1 cup of carrots (peeling optional).
3. Chop about 1/2 cup (120 g) of onion (about half of a large to medium onion).
4. Mince 3 cloves of garlic (or press through a garlic press).
5. Remove thyme leaves from stems and finely chop to yield 2 teaspoons.
6. Place a large skillet over medium-high heat and add 1/4 cup butter; melt.
7. Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the skillet and cook, stirring frequently, about 5 minutes or until the carrots are slightly softened.
8. Sprinkle in 1/3 cup (40 g) all-purpose flour and stir to coat; cook the flour in the butter about 2 minutes.
9. While stirring, drizzle in 1 3/4 cups warmed chicken broth and 1/2 cup warmed heavy cream; stir until smooth.
10. Stir in 1 teaspoon salt, 1/2 teaspoon cracked black pepper, and 2 teaspoons chopped thyme.
11. Reduce heat to low and bring the sauce to a simmer; cook until the sauce has thickened, about 2 to 5 minutes depending on your burner.
12. Stir in 3 cups (400 g) chopped or shredded chicken and 1 cup frozen peas; mix until combined.
13. Transfer the filling to a bowl, spread toward the edges to increase surface area, and let cool to room temperature.
14. While the filling cools, preheat the oven to 425 degrees Fahrenheit and roll out pastry dough: flour your work surface and roll each round to a 12-inch circle (the pastry should be nicely chilled then slightly warmed so it rolls without cracking or melting).
15. Line a deep-dish 9-inch metal pie pan with one pastry round without pressing down; scooch it in so it sits in the pan.
16. If the filling is still warm, refrigerate the filled shell or the filling before assembling; otherwise proceed to assemble.
17. Fill the prepared crust with the cooled room-temperature filling and smooth the surface.
18. Place the second pastry round over the filling, trim to about an inch of excess, tuck the excess crust under, and crimp the edges.
19. Brush the top crust with heavy cream.
20. Cut slits in the top crust to vent and optionally sprinkle with flake salt.
21. Place the assembled pie on a rimmed baking sheet and bake at 425 degrees Fahrenheit for 20 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake an additional 40 minutes, until the pie is golden, puffed, and cooked through.
22. Allow the pie to cool until just warm, slice, and serve.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Filling

• 1/2 cup celery, thinly chopped
• 1 cup carrots, thinly sliced
• 1 cup onion, roughly chopped
• 3 clove garlic, minced
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cup chicken stock
• 1/2 cup heavy cream
• 1 tsp salt
• 2 tsp thyme, chopped
• 1/2 tsp black pepper, freshly cracked
• Frozen peas
• 3 cup shredded chicken (or rotisserie chicken, leftover cooked chicken, bone-in, skin-on roasted chicken, shredded)

Crust

• 2 rounds pie dough, rolled to 12-inch circles

book_ribbon Instructions

Filling

1. Chop 1/2 cup celery (thinly chopped), 1 cup carrots (thinly sliced into thin coins), 1 cup onion (roughly chopped), and mince 3 cloves garlic.
2. Melt 1/4 cup butter in a large skillet over medium heat.
3. Add the chopped celery, carrots, and onion to the skillet and cook, stirring frequently, for about 5 minutes until softened.
4. Sprinkle 1/3 cup all-purpose flour over the softened vegetables and cook, stirring, for an additional 2 minutes.
5. Slowly add 1 3/4 cups chicken stock to the pan, stirring to incorporate, then stir in 1/2 cup heavy cream, 1 teaspoon salt, 2 teaspoons fresh chopped thyme, and 1/2 teaspoon freshly cracked black pepper.
6. Reduce heat to low and simmer until the sauce thickens.
7. Once thickened, add frozen peas and stir, then stir in 3 cups shredded chicken.
8. Transfer the filling to a bowl and let it cool slightly.

Assembly and baking

1. Roll one disc of pie dough into a 12-inch circle and line a pie dish without stretching the dough.
2. Fill the lined pie dish with the cooled chicken-and-vegetable filling and level it into an even layer.
3. Roll the second disc of pie dough and place it over the filling; trim excess dough leaving about an inch of overhang.
4. Tuck the edge under and crimp the crust to seal.
5. Brush the top with heavy cream if desired (optional) and cut a few slits in the top for venting.
6. Place the pie on a rimmed baking sheet and bake at 425 for about 20 minutes, then reduce the oven to 350 and continue baking until bubbling and golden, about 40 more minutes.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken thighs, boneless skinless (or rotisserie chicken, andouille sausage)
• Salt, to taste
• Black pepper, to taste
• Poultry seasoning, to taste
• Extra virgin olive oil
• Butter
• Flour
• Chicken broth (or chicken stock)
• Minced garlic
• 1/2 tsp cayenne pepper
• Onion
• Potatoes, small dice
• Cream
• Puff pastry
• Egg, scrambled

book_ribbon Instructions

1. Preheat the oven to 400°F and prepare a baking sheet.
2. Season the boneless skinless chicken thighs with salt, black pepper, and poultry seasoning.
3. Heat a medium flame in your Dutch oven (or cooking pot) and add extra virgin olive oil.
4. Brown the seasoned chicken in the hot oil without moving until it releases from the bottom, then flip and brown the other side.
5. Use a meat thermometer if desired; remove pieces when you are ready to stop their cooking (they may not be fully cooked through since they will finish in the pot).
6. Remove the chicken to a plate and shred or cut into bite-sized pieces.
7. Return the pot to medium heat (start low and bring up to medium) and add butter, letting it melt and pick up the fond on the bottom of the pot.
8. Whisk in flour in increments to make a roux, scraping the bottom to incorporate the browned bits and cook the raw flour taste but not to a very dark color.
9. Slowly whisk in chicken broth (or stock), keeping the whisk moving until smooth; increase heat slightly as needed.
10. Taste and season the sauce, then add minced fresh garlic and cayenne pepper (1/2 teaspoon) and stir to release flavors.
11. Add raw onion to the sauce and stir to combine.
12. Stir in diced potatoes; if the sauce becomes too thick you can add more broth or stock.
13. Add cream to the filling and then fold the shredded chicken into the filling; taste and adjust seasoning.
14. Let the filling cool (leave the pot uncovered or refrigerate to speed cooling) before assembling the pastries.
15. Lightly flour a work surface and gently roll out puff pastry a little to even it; cut rounds with your ring/cutter sized to your preference.
16. Scramble an egg and brush egg wash around the exterior edge of the bottom pastry round.
17. Spoon cooled filling into each pastry round, leaving edge for sealing; center the top puff pastry over the filling, press to seal and crimp edges as needed.
18. Brush the tops of the assembled pot pies with the scrambled egg wash.
19. Place assembled pies on the prepared baking sheet and bake at 400°F; set a timer and check at 25 minutes (the creator suggests 25 minutes as a first check).
20. Note: the creator also notes potatoes of the size shown will soften in about 15–20 minutes at 400°F; extend baking time as needed until tops are golden brown and filling is heated through.
21. Remove from oven, let cool slightly, then serve.

military_tech Why This Recipe Stands Out

• Easy To Customize: Home cooks often adapt it to what they have without issue.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 3/4 cup chicken broth
• 2/3 cup milk
• 2 cup chopped cooked chicken, chopped, cooked (or one rotisserie chicken, two grilled or cooked chicken breasts)
• 1 can peas and carrots
• 1/2 can whole new potatoes, drained
• 1 pack double-crust pie pastry (or homemade double-crust pie pastry)
• Thyme

book_ribbon Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Melt 1/3 cup butter in a large skillet over medium heat.
3. Cook and stir 1/3 cup chopped onion, 1/3 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in the melted butter until the onion is translucent, about 5 minutes.
4. Remove the skillet from the heat and pour 1 3/4 cups chicken broth and 2/3 cup milk into the skillet, adding the broth gradually to avoid clumps; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
5. Remove the skillet from the heat and stir in thyme, then add 2 cups chopped cooked chicken, the peas and carrots, and the drained whole new potatoes; stir to combine.
6. Press one pie pastry into the bottom of a deep-dish pie pan (do not par-bake the bottom crust when using a double crust).
7. Pour the chicken and vegetable filling into the prepared bottom crust.
8. Top with the remaining pastry, press the edges together to seal, and cut several slits in the top crust to vent.
9. Place the pie plate on a baking sheet and bake in the preheated oven at 425 degrees F (220 degrees C) until the crust is golden brown, about 30 minutes.
10. Let the pie cool and the filling thicken at room temperature for 15 to 20 minutes before cutting.