Why You’ll Love This Homemade Pot Pie
There’s something undeniably comforting about a warm, flaky chicken pot pie. It’s the kind of meal that feels like a hug in a bowl—creamy chicken and veggies tucked inside a golden crust, bubbling and savory. Whether you’re making it from scratch or using a few smart shortcuts, this chicken pot pie recipe is exactly what your dinner table needs.
What makes this version special? It’s:
- Super simple to prep (yes, even on weeknights)
- Easily adaptable with pantry ingredients or rotisserie chicken
- Packed with classic flavors that make it a go-to comfort meal
And best of all? You don’t need to fuss with homemade dough if you don’t want to. We’re giving you options—whether you’re craving the traditional flaky crust or a 3-ingredient chicken pot pie shortcut.
A True Classic with Simple Shortcuts
From scratch or semi-homemade, this recipe keeps the flavor high and the stress low. Want to use leftover chicken or make it vegetarian? Go for it. Craving something crispy? We’ve even included air fryer chicken pot pie options below (hello, easy dinner win).
This dish hits the sweet spot between nostalgia and weeknight convenience. Whether you serve it with roasted veggies, a crisp salad, or something fruity and fresh, it’s the kind of meal that’ll keep everyone coming back for seconds.
Related comfort recipes: Baked Mac and Cheese, Meatloaf with Mashed Potatoes
Cozy Chicken Pot Pie Recipe (No-Fuss Crust)
Ingredients You’ll Need for the Best Chicken Pot Pie
Whether you’re going full scratch or using a shortcut or two, these ingredients create the creamy, cozy filling and buttery crust that define a great chicken pot pie recipe.
Chicken: Rotisserie or Homemade?
For the easiest prep, we recommend shredded rotisserie chicken. It’s tender, flavorful, and saves a ton of time. But feel free to use:
- Leftover baked or grilled chicken
- Poached chicken breast or thighs
- Diced turkey for a post-holiday spin
Want to take things a step further? Try air frying chicken in advance for crispy bits in your filling—this is also a fun way to explore air fried chicken pot pie variations.
Related keywords: 3 ingredient chicken pot pie, air fry banquet chicken pot pie, air fry Marie Callender’s chicken pot pie
Veggies, Gravy & The No-Fuss Crust
Here’s what you’ll need for the filling:
- Frozen mixed vegetables (peas, carrots, green beans, corn)
- Diced onion (optional but adds depth)
- Minced garlic or garlic powder
- Chicken broth or stock (for a rich base)
- Flour + butter (to create a thick, creamy gravy)
- Salt, pepper, thyme or poultry seasoning
And the crust? You’ve got options:
- Store-bought pie crusts – classic and flaky
- Refrigerated biscuit dough – pillowy and fun
- Puff pastry – buttery and elegant
- Frozen pot pie crust shells – minimal effort, max payoff
Want something ultra-easy? Try a 3-ingredient chicken pot pie version with rotisserie chicken, frozen mixed veggies, and crescent dough sheets. You can even make them in muffin tins for single servings!
How to Make the Chicken Pot Pie Filling
The filling for your chicken pot pie is key to that creamy, comforting dish we all crave. It’s all about building layers of flavor and texture. Let’s break it down!
1. Cook the Veggies
In a large skillet or saucepan, heat a bit of butter over medium heat. Toss in the diced onion (if using) and cook until soft and translucent, about 3-5 minutes. Add in the minced garlic and cook for another 30 seconds. Then, add your frozen mixed vegetables (no need to thaw), stirring until they’re heated through.
2. Create the Gravy
Now, let’s make the creamy gravy. Push the veggies to one side of the pan and melt butter in the empty space. Sprinkle in flour (about ¼ cup) and cook for 1-2 minutes, stirring constantly to avoid lumps. Gradually pour in chicken broth (about 2 cups), whisking until the sauce thickens. Add milk or heavy cream for extra creaminess, and season with salt, pepper, and thyme or your favorite poultry seasoning.
3. Add the Chicken
Once the gravy has thickened, stir in your shredded chicken. Combine everything together and let it simmer for a few minutes, ensuring all the flavors meld together. Taste and adjust the seasoning if needed.
Assembling the Chicken Pot Pie
Now comes the fun part — assembling everything into a perfect pot pie!
1. Prepare the Pie Dish
If you’re using store-bought pie crusts, roll one out and place it in the bottom of a 9-inch pie dish. For refrigerated biscuit dough, simply layer the biscuits on the bottom and top.
2. Fill the Pie
Spoon the chicken and veggie filling into the pie crust, spreading it out evenly.
3. Top with the Crust
Place the second pie crust (or biscuits, or puff pastry) over the filling, trimming any excess dough. Crimp the edges to seal the pie and make a few small slits in the top crust to let steam escape. If you’re feeling fancy, you can brush the crust with a little egg wash (egg + water) for a golden finish.
Baking the Chicken Pot Pie
Traditional Oven Method:
- Preheat your oven to 400°F (200°C).
- Place the pie on a baking sheet to catch any potential spills.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbling up through the slits.
- Allow the pie to cool for 10 minutes before slicing and serving.
Air Fryer Method:
For a quicker option, use your air fryer! Place the pie in your air fryer basket (make sure the crust fits), and bake at 375°F (190°C) for about 20-25 minutes, or until the crust is golden and crispy.
What to Serve with Chicken Pot Pie
A rich, creamy chicken pot pie recipe is a full meal on its own—but adding a side dish can help balance out the richness or round out your dinner table for guests. Whether you’re aiming for something light, crisp, cozy, or fruity, here are your best options.
Best Side Dishes for Chicken Pot Pie
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- Green Salad with Vinaigrette – adds freshness and crunch
- Roasted Brussels Sprouts or Carrots – earthy, slightly sweet
- Steamed Green Beans with Garlic – classic and simple
- Honey-Glazed Carrots – sweet + savory combo
- Sautéed Spinach or Kale – balances out the creamy filling
Keep it light and green to contrast the richness of the pot pie.
Comfort Food Sides for a Cozy Meal
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If you’re going full-on comfort mode, these will cozy things up even more:
- Garlic mashed potatoes (double carbs, zero regrets)
- Cornbread or cheddar biscuits
- Buttery egg noodles
- Butternut squash soup or a brothy vegetable soup
These dishes complement pot pie without overpowering it.
Fruits That Pair Well with Chicken Pot Pie
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Need something sweet, light, or a little tangy to balance all that creaminess?
- Cranberry sauce – tart and festive
- Apple slices or apple salad – great crunch, nice acidity
- Roasted pears or figs – warm and seasonal
- Fruit chutney – adds a sweet-savory kick
- Grapes and sharp cheese – quick and classy pairing
These fruity options are especially good for holiday meals or brunch-style servings.
Storing, Reheating, and Freezing Chicken Pot Pie
A good chicken pot pie recipe makes amazing leftovers. Here’s how to keep it tasting just as good the next day—or even next month.
How to Store Chicken Pot Pie Properly
Let the pie cool to room temperature before storing. Then:
- Wrap the entire pie dish in plastic wrap and foil or
- Transfer individual slices to airtight containers
- Store in the fridge for up to 4 days
Can You Freeze Chicken Pot Pie?
Yes—before OR after baking!
- Before baking: Assemble the pie, cover tightly in foil and plastic wrap, and freeze for up to 2 months. Bake from frozen at 375°F for 45–55 minutes.
- After baking: Let it cool, wrap well, and freeze for up to 3 months. Reheat in the oven for best texture.
How to Reheat It (Oven or Air Fryer)
Oven:
- Cover with foil and bake at 350°F for 20–25 minutes, or until heated through. Uncover the last 5 minutes to re-crisp the crust.
Air Fryer:
- Heat individual slices at 350°F for 6–8 minutes. Works great for crispy texture.
FAQs About Chicken Pot Pie
Can I make chicken pot pie ahead of time?
Yes! Assemble the pie and refrigerate it (unbaked) for up to 24 hours. Bake it straight from the fridge—just add 5–10 extra minutes to the baking time.
Can I freeze chicken pot pie before baking?
Absolutely. Wrap tightly in plastic and foil. Freeze for up to 2 months. Bake from frozen at 375°F until the crust is golden and the filling is bubbling—about 45–55 minutes.
What fruit goes well with chicken pot pie?
Try apples, cranberries, or roasted pears. Their tart sweetness balances the savory filling. Bonus: they make your meal feel more festive.
What’s the best side dish for pot pie?
Go light and green (like a crisp salad or sautéed greens) or cozy with mashed potatoes or soup. See our full list of pot pie sides here.
Are Marie Callender’s chicken pot pies healthy?
Marie Callender’s pot pies are tasty and convenient, but they’re not considered a healthy option. A single serving contains over 600 calories, 30+ grams of fat, and significant sodium. They’re best enjoyed as an occasional treat.
Marie Callender’s Nutrition Info – ConAgra Brands
What is Babish’s chicken pot pie recipe?
YouTube chef Babish (Binging with Babish) offers a scratch-made chicken pot pie using roasted chicken thighs, a roux-based filling, and homemade crust. His version focuses on classic technique and rich flavor.
Watch Babish Chicken Pot Pie Recipe
What is Banquet Chicken & Broccoli Pot Pie?
Banquet offers a Chicken & Broccoli Pot Pie with white meat chicken, broccoli, and cheese-flavored sauce in a flaky crust. It’s a popular freezer item and available at most grocery stores.
Was there a Banquet chicken pot pie recall?
Yes. In 2022, ConAgra Foods issued a recall due to potential contamination. Always check the USDA recall database for the latest info before purchasing.
Is there a Banquet chicken pot pie recipe?
While the official Banquet recipe is proprietary, you can recreate a similar version using chicken, mixed veggies, cream of chicken soup, and store-bought pie crust. Try baking in ramekins for a single-serve vibe.
Where’s the best chicken pot pie in Chicago?
Some local favorites for pot pie in Chicago include:
- Bang Bang Pie & Biscuits – buttery crusts and fresh fillings
- The Dearborn – upscale, seasonal chicken pot pie
- Sweet Maple Café – comfort food at its best
Eater Chicago Pot Pie Guide
Where’s the best chicken pot pie in Los Angeles?
In LA, try:
- The Pie Hole (Downtown + Pasadena)
- Joan’s on Third – flaky crusts and creamy fillings
- Du-par’s – old-school comfort done right
LA Chicken Pot Pie Spots – Time Out
What’s the best store-bought chicken pot pie?
Top picks based on flavor, crust, and filling include:
- Marie Callender’s – most traditional and filling
- Trader Joe’s Chicken Pot Pie – great seasoning and value
- Blake’s All Natural – organic and clean ingredients
Best Frozen Pot Pies – The Kitchn
Is there a good chicken pot pie with phyllo dough?
Yes! Using phyllo dough instead of pie crust gives your pot pie a crispy, flaky top with fewer calories. Layer 3–5 sheets brushed with olive oil or butter and bake until golden. Great for a lighter twist.
What’s the best way to cook Marie Callender’s chicken pot pie?
Oven baking is best for crispy crust and even heating.
- Preheat to 400°F
- Cook for 45–50 minutes
- Let stand 5 minutes before serving
Avoid microwaving unless you’re in a pinch—it softens the crust.
What’s the best way to reheat a chicken pot pie?
Oven: Cover loosely with foil and reheat at 350°F for 20–25 minutes.
Air Fryer: 350°F for 6–8 minutes per slice.
Avoid microwaving the whole pie unless you’re reheating a single portion.
What wine pairs well with chicken pot pie?
Try a Chardonnay (rich and buttery) or a Sauvignon Blanc (crisp and acidic) to cut through the creaminess. For red lovers, a light Pinot Noir works beautifully.
What goes good with chicken pot pie?
Classic sides include:
- Steamed green beans
- Crisp salads with vinaigrette
- Cranberry sauce
Mashed potatoes for double comfort
Check our full list of chicken pot pie sides above!
