Chicken Pot Pie with Flaky Crust is a classic comfort food that feels like a warm hug on a plate. It’s filled with tender chicken pieces, mixed veggies like peas and carrots, all wrapped up in a creamy, savory sauce. The best part has to be that golden, buttery crust that flakes perfectly with every bite.
I love making this pot pie on a chilly evening when I want something filling and homey. The flaky crust is my favorite part to get just right—sometimes I sprinkle a little extra butter on top before baking to make it extra crispy. It’s one of those dishes that everyone seems to enjoy, whether you’re cooking for family or friends, and I always find it brings a cozy feeling to the table.
For an easy weeknight dinner, I like to pair this chicken pot pie with a simple green salad to balance out the richness. Leftovers heat up wonderfully, too, so it’s great to have on hand for the next day. Honestly, there’s something about the combination of creamy filling and flaky crust that just never gets old for me.
Key Ingredients & Substitutions
- Chicken
- Cooked chicken is the star here. Rotisserie chicken works great for saving time, but leftover cooked chicken or even turkey can be used.
- Vegetables
- Carrots, peas, and celery add color and crunch. Frozen peas are a handy shortcut. Feel free to swap in corn or green beans if you like.
- Butter and Flour
- These create the roux base to thicken your filling. Use unsalted butter to control saltiness. For a gluten-free option, try a blend of gluten-free flours.
- Milk or Cream
- Cream makes the filling richer, but milk works well too for a lighter dish. Plant-based milks like oat or almond can be used if you prefer dairy-free.
- Pastry Crust
- Puff pastry gives a flaky, buttery topping, but homemade pie crust or even biscuit dough can be tasty substitutes. Just make sure your crust can hold up to the filling moisture.
How Do You Make a Flaky Pot Pie Crust That Doesn’t Get Soggy?
A great crust starts cold. Keep your butter and water chilled when making dough, and don’t overwork it to keep it tender and flaky.
- Roll out the crust on a floured surface just before assembling.
- Brush the bottom crust (if using one) with a thin layer of beaten egg white or mustard—this helps create a moisture barrier.
- When placing the top crust, cut slits to let steam escape. This keeps the crust from getting soggy and allows it to bake evenly.
- Brush the crust with egg wash to get that beautiful golden color and crisp texture.
- Bake on a baking sheet to catch drips and make cleanup easier.
Following these tips will give you a crust that’s crispy on top and never soggy underneath, perfectly complementing the creamy filling inside.
Equipment You’ll Need
- Large skillet or saucepan – great for cooking veggies and making the creamy filling in one pan.
- Whisk – helps you mix the roux smoothly without lumps in the sauce.
- Measuring cups and spoons – to get the right flour, butter, and liquids for perfect consistency.
- Pie dish or individual ramekins – hold the filling and crust; ramekins are great for personal servings.
- Baking sheet – to place under the pie dish and catch any juices that bubble over while baking.
- Pastry brush – perfect for brushing egg wash on the crust to give it that golden shine.
Flavor Variations & Add-Ins
- Use turkey instead of chicken – a tasty way to use leftover holiday meat with similar flavors.
- Add sautéed mushrooms – bring earthiness and deeper flavor to the filling.
- Stir in fresh herbs like rosemary or sage – these add a fragrant note that pairs well with chicken.
- Mix in some cooked bacon or pancetta – adds a salty crunch to the creamy pot pie.
Chicken Pot Pie with Flaky Crust
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, diced or shredded
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1/2 cup celery, diced
- 1/2 cup onion, finely chopped
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
For the Crust and Topping:
- 1 package (around 2 sheets) frozen puff pastry or 1 recipe pie crust (for a flaky crust)
- 1 egg (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and assemble the pie, plus 25-30 minutes baking time. Let it cool for 5-10 minutes before serving, so the filling firms up a bit and is safe to eat.
Step-by-Step Instructions:
1. Prepare the Filling:
Preheat the oven to 400°F (200°C). In a large skillet or saucepan, melt the butter over medium heat. Add the onions, carrots, and celery and cook until the vegetables are tender, about 5-7 minutes. Stir in the flour and cook for about 2 minutes, stirring constantly, to make the roux.
2. Make the Creamy Sauce:
Slowly whisk in the chicken broth and milk (or cream), stirring continuously until the sauce thickens and becomes smooth. Add the cooked chicken, peas, thyme (if using), salt, and pepper. Stir well and cook for another 2-3 minutes. Remove from heat.
3. Assemble and Bake the Pie:
Pour the chicken filling into a pie dish or individual ramekins. Roll out your puff pastry or pie crust to fit the top of your dish. Place the crust over the filling, trimming any excess dough. Press the edges to seal well, and cut small slits on top to allow steam to escape during baking.
Beat the egg and brush it over the crust to give it a lovely golden shine. Place the pie on a baking sheet to catch any drips, and bake for 25-30 minutes, until the crust is golden brown and the filling bubbles up around the edges.
4. Cool and Serve:
Let your pot pie cool for about 5-10 minutes before slicing. This sets the filling so it won’t spill out. Serve warm and enjoy your delicious, comforting chicken pot pie with a flaky crust!
Can I Use Frozen Vegetables in This Chicken Pot Pie?
Absolutely! Frozen peas and mixed vegetables work perfectly. Just thaw them slightly before adding to the filling to avoid extra moisture making the sauce runny.
Can I Prepare the Filling Ahead of Time?
Yes, you can make the filling up to 2 days in advance and keep it refrigerated. When ready to bake, pour it into the dish, add the crust, and bake as instructed.
How Should I Store Leftover Chicken Pot Pie?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes to keep the crust flaky.
What Can I Use Instead of Puff Pastry?
If you don’t have puff pastry, a homemade or store-bought pie crust works well too. For a quicker option, biscuit dough can be used, though it’ll create a different texture.