20 Delicious Chicken Pot Pie Recipes Savory

There’s nothing quite like the comforting embrace of a warm, savory chicken pot pie, especially when you’re craving a hearty meal that feels like home. Whether you’re in the mood for a classic version or something with a twist, our roundup of 20 Delicious Chicken Pot Pie Recipes is sure to inspire your next kitchen adventure. Let’s dive into these mouthwatering creations that promise to delight your taste buds!

Classic Chicken Pot Pie

Nothing says comfort like a Classic Chicken Pot Pie, with its flaky crust and creamy, vegetable-packed filling. It’s the ultimate hug in a dish!

Ingredients

• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 cups shredded cooked chicken
• 1 cup frozen peas and carrots
• 1/2 cup diced potatoes
• 1/2 cup chopped onion
• 1 package (14.1 oz) refrigerated pie crusts

Instructions

1. Preheat your oven to 400°F. Melt the butter in a large saucepan over medium heat. Stir in the flour, salt, and pepper until smooth.
2. Gradually whisk in the chicken broth and milk, bringing to a boil. Cook and stir for 2 minutes until thickened.
3. Add the chicken, peas and carrots, potatoes, and onion. Remove from heat.
4. Unroll one pie crust into a 9-inch pie plate. Pour the chicken mixture into the crust. Top with the second crust; seal edges and cut slits in the top.
5. Bake for 30-35 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.

The secret to this pot pie’s irresistible appeal? The perfect balance of creamy filling and buttery, flaky crust that crackles with every bite.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Creamy Chicken and Mushroom Pot Pie

Nothing says comfort like a creamy chicken and mushroom pot pie, with its flaky crust and rich, savory filling. It’s the perfect dish to warm up your dinner table.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 2 cups shredded cooked chicken
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 package (14 oz) refrigerated pie crusts

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until soft, about 3 minutes.
2. Add mushrooms to the skillet and cook until they release their juices, about 5 minutes. Stir in the shredded chicken.
3. Sprinkle flour over the mixture, stirring to coat. Gradually pour in chicken broth and heavy cream, stirring constantly until the mixture thickens, about 5 minutes. Season with salt, pepper, and thyme.
4. Fit one pie crust into a 9-inch pie plate. Pour the chicken mixture into the crust. Top with the second pie crust, sealing the edges and cutting slits in the top.
5. Bake at 400°F for 25 minutes, or until the crust is golden brown and the filling is bubbly.

The secret to this pot pie’s irresistible appeal lies in the creamy filling, perfectly balanced with the earthy flavors of mushrooms and thyme, all encased in a buttery, flaky crust.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Cheesy Chicken Pot Pie

Nothing says comfort like a warm, cheesy chicken pot pie fresh from the oven. This version is packed with creamy goodness and a flaky crust that’s sure to please.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 cup shredded cheddar cheese
• 1 package (9 inches) refrigerated pie crusts

Instructions

1. Preheat your oven to 400°F. Unroll one pie crust and place it into a 9-inch pie plate.
2. In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually whisk in the chicken broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from heat; stir in the shredded chicken, mixed vegetables, and cheddar cheese until well combined. Pour into the crust-lined pie plate.
4. Unroll the second pie crust and place it over the filling. Trim, seal, and flute the edges. Cut slits in the top crust to allow steam to escape.
5. Bake at 400°F for 25 minutes or until the crust is golden brown and the filling is bubbly. Let stand for 5 minutes before serving.

The secret to this pot pie’s irresistible appeal? A double dose of cheddar cheese melted right into the filling, creating a rich, gooey texture that complements the flaky crust perfectly.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Herb Crusted Chicken Pot Pie

Nothing says comfort like a warm, herb-crusted chicken pot pie, with its flaky crust and creamy filling. This version is packed with flavor and easier than you think!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup celery, diced
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 package (14.1 oz) refrigerated pie crusts
• 1 egg, beaten

Instructions

1. Preheat your oven to 400°F. In a large skillet, melt butter over medium heat. Add carrots, peas, and celery, cooking until slightly softened, about 5 minutes.
2. Stir in flour, salt, pepper, thyme, and rosemary until well blended. Gradually whisk in chicken broth and milk, bringing to a boil. Cook and stir for 2 minutes or until thickened.
3. Remove from heat; stir in chicken. Unroll one pie crust into a 9-inch pie plate; fill with chicken mixture. Top with second crust; seal edges and cut slits in top. Brush with beaten egg.
4. Bake at 400°F for 25 minutes or until crust is golden and filling is bubbly. Let stand for 5 minutes before serving.

The herb crust adds a fragrant, savory note that elevates this classic dish beyond the ordinary. Perfect for when you need a little extra comfort on your plate.

Tip: For an even richer flavor, try using homemade chicken broth if you have it on hand.

Spicy Chicken Pot Pie

Warm up your kitchen with this Spicy Chicken Pot Pie, a twist on the classic that brings just the right amount of heat to comfort food.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1/2 cup diced onions
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 package (14 oz) refrigerated pie crusts

Instructions

1. Preheat your oven to 400°F. In a large skillet, melt the butter over medium heat. Add the onions, cooking until translucent, about 3 minutes.
2. Stir in the flour, salt, black pepper, cayenne pepper, and garlic powder, cooking for 1 minute to form a roux.
3. Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer. Cook until thickened, about 5 minutes.
4. Add the shredded chicken and frozen peas and carrots, stirring to combine. Remove from heat.
5. Fit one pie crust into a 9-inch pie plate. Pour the chicken mixture into the crust. Top with the second pie crust, sealing the edges. Cut slits in the top to vent.
6. Bake at 400°F for 25 minutes, or until the crust is golden and the filling is bubbly.

The cayenne pepper adds a subtle warmth that elevates the traditional pot pie, making it a standout dish for those who love a little spice.

Tip: For an extra crispy crust, brush the top with an egg wash before baking.

Vegetable Loaded Chicken Pot Pie

Nothing says comfort like a hearty chicken pot pie, especially when it’s packed with colorful veggies for an extra nutritious twist. This Vegetable Loaded Chicken Pot Pie is a crowd-pleaser that’s as wholesome as it is delicious.

Ingredients

• 1 pie crust (store-bought or homemade)
• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup corn
• 1/2 cup celery, diced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk

Instructions

1. Preheat your oven to 400°F. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and set aside.
2. In a large skillet, melt the butter over medium heat. Add the carrots, peas, corn, and celery, cooking for about 5 minutes until slightly softened.
3. Sprinkle the flour, salt, pepper, and garlic powder over the vegetables, stirring to coat evenly. Cook for 1 minute.
4. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes. Stir in the chicken.
5. Pour the filling into the prepared pie crust. Cover with the top crust, sealing the edges. Cut slits in the top to vent.
6. Bake for 25 minutes, or until the crust is golden and the filling is bubbly. Let stand for 5 minutes before serving.

The secret to this pot pie’s irresistible appeal lies in the creamy, veggie-packed filling that’s perfectly encased in a flaky, buttery crust. It’s a modern take on the classic that doesn’t skimp on flavor or texture.

Tip: For a golden finish, brush the top crust with an egg wash before baking.

Gluten-Free Chicken Pot Pie

Nothing says comfort like a warm, hearty chicken pot pie, and this gluten-free version ensures everyone can enjoy it without compromise.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4-6 tablespoons ice water
• 1 tablespoon olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups cooked chicken, shredded
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup gluten-free all-purpose flour (for thickening)
• 2 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. In a large bowl, mix 2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 minutes. Stir in shredded chicken, 1/2 teaspoon thyme, and 1/2 teaspoon rosemary.
3. Sprinkle 1/4 cup gluten-free flour over the mixture, stirring to coat. Gradually add chicken broth and heavy cream, stirring constantly until the mixture thickens. Season with salt and pepper to taste.
4. Roll out the chilled dough to fit your pie dish. Pour the chicken mixture into the dish, cover with the dough, and crimp the edges. Cut a few slits in the top to vent.
5. Bake at 400°F for 25 minutes, or until the crust is golden and the filling is bubbly.

The secret to this pot pie’s irresistible appeal lies in the flaky, buttery gluten-free crust that no one will believe is missing traditional flour.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Vegan Chicken Pot Pie

Nothing says comfort like a warm, flaky pot pie, and this vegan version is sure to satisfy with its rich, creamy filling and golden crust.

Ingredients

• 1 package (14 oz) vegan chicken strips, chopped
• 1/4 cup vegan butter
• 1/2 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup frozen peas and carrots
• 1 cup diced potatoes
• 1 pre-made vegan pie crust

Instructions

1. Preheat your oven to 400°F and lightly grease a pie dish.
2. In a large skillet, melt the vegan butter over medium heat. Stir in the flour to create a roux, cooking for 2 minutes until golden.
3. Gradually whisk in the vegetable broth and almond milk until smooth. Add the salt, black pepper, garlic powder, and onion powder, stirring to combine.
4. Add the chopped vegan chicken strips, frozen peas and carrots, and diced potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
5. Pour the filling into the prepared pie dish and cover with the pre-made vegan pie crust, crimping the edges to seal. Cut a few slits in the top to vent.
6. Bake at 400°F for 25 minutes, or until the crust is golden and the filling is bubbly.

The secret to this pot pie’s irresistible texture? A perfectly balanced roux that ensures the filling is neither too thick nor too thin, just velvety smooth.

Tip: For an extra golden crust, brush the top with a little almond milk before baking.

Slow Cooker Chicken Pot Pie

Nothing says comfort like a hearty Slow Cooker Chicken Pot Pie, a dish that brings all the homestyle flavors to your table with minimal fuss.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup diced celery
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 package (14.1 oz) refrigerated pie crusts

Instructions

1. Place the chicken, carrots, peas, and celery in the slow cooker.
2. In a saucepan over medium heat, melt the butter. Stir in the flour, salt, pepper, and thyme until smooth. Gradually whisk in the chicken broth and milk, bringing to a boil. Cook and stir for 2 minutes until thickened.
3. Pour the sauce over the chicken and vegetables in the slow cooker. Cover and cook on low for 6 hours or high for 3 hours.
4. Preheat oven to 425°F. Transfer the chicken mixture to a pie dish. Place one pie crust over the filling; trim and seal edges. Cut slits in the top.
5. Bake for 30 minutes or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.

The magic of this recipe lies in the slow cooker doing most of the work, infusing the chicken and veggies with rich, savory flavors before the final bake gives you that perfect golden crust.

Tip: For an extra flaky crust, brush the top with a little beaten egg before baking.

Instant Pot Chicken Pot Pie

Who says comfort food can’t be quick? This Instant Pot Chicken Pot Pie brings all the cozy vibes to your table in a fraction of the time.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup heavy cream
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add onions, carrots, celery, and garlic, sautéing for 3 minutes until slightly softened.
2. Add chicken, salt, pepper, thyme, and rosemary. Cook until the chicken is no longer pink, about 5 minutes.
3. Pour in chicken broth and scrape the bottom to deglaze. Cancel ‘Sauté’.
4. Secure the lid, set to ‘Manual’ high pressure for 8 minutes. Quick release when done.
5. Stir in peas and heavy cream. Set to ‘Sauté’ again and add cornstarch mixture, stirring until thickened, about 2 minutes.
6. Preheat oven to 400°F. Transfer mixture to a pie dish, top with puff pastry, brush with egg wash, and cut slits for venting.
7. Bake for 20 minutes until pastry is golden and puffed. Let stand 5 minutes before serving.

The magic here? The puff pastry topping turns golden and flaky, creating the perfect contrast to the creamy, savory filling beneath.

Tip: For extra flavor, sprinkle a little grated Parmesan over the pastry before baking.

Biscuit Topped Chicken Pot Pie

Nothing says comfort like a warm, flaky biscuit-topped chicken pot pie, a dish that brings together creamy filling and buttery crust in every bite.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 can (16.3 oz) refrigerated biscuit dough

Instructions

1. Preheat your oven to 400°F and lightly grease a 9-inch pie dish.
2. In a large skillet, melt the unsalted butter over medium heat. Stir in the all-purpose flour, salt, black pepper, and garlic powder until smooth.
3. Gradually whisk in the chicken broth and milk, cooking and stirring until the mixture thickens and bubbles.
4. Add the shredded chicken and frozen peas and carrots to the skillet, stirring to coat evenly with the sauce. Pour the mixture into the prepared pie dish.
5. Separate the biscuit dough into individual biscuits and arrange them on top of the chicken mixture.
6. Bake at 400°F for 25 minutes, or until the biscuits are golden brown and the filling is bubbly.

The magic of this dish lies in the contrast between the creamy, savory filling and the light, fluffy biscuits that crown it, making every spoonful a delight.

Tip: For an extra golden finish, brush the biscuits with a little melted butter before baking.

Puff Pastry Chicken Pot Pie

Nothing says comfort like a homemade chicken pot pie, especially when it’s wrapped in flaky puff pastry. This version is a breeze to make and packed with flavor.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry to fit over your pie dish and set aside.
2. In a large skillet, melt the butter over medium heat. Add the diced onion, cooking until translucent, about 5 minutes.
3. Stir in the flour, salt, pepper, and garlic powder until well combined. Gradually whisk in the chicken broth and milk, bringing to a simmer until the mixture thickens, about 5 minutes.
4. Add the shredded chicken and frozen peas and carrots to the skillet, stirring to combine. Pour the mixture into your pie dish.
5. Cover the filling with the puff pastry, trimming any excess. Brush the top with the beaten egg for a golden finish.
6. Bake for 25 minutes, or until the pastry is puffed and golden. Let cool for 5 minutes before serving.

The secret to this pot pie’s irresistible appeal? The buttery, flaky puff pastry that encases the creamy, savory filling, creating the perfect bite every time.

Tip: For an extra golden crust, brush the puff pastry with the egg wash a second time halfway through baking.

Chicken Pot Pie with Sweet Potato Crust

Nothing says comfort like a homemade chicken pot pie, especially when topped with a sweet potato crust that adds a delightful twist to this classic dish.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup sweet potatoes, mashed
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1/2 cup frozen peas
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 pie crust (store-bought or homemade)

Instructions

1. Preheat your oven to 400°F.
2. In a large skillet, melt 1/2 cup unsalted butter over medium heat. Add 1/2 cup diced onion, 1/2 cup diced carrots, and 1/2 cup diced celery. Cook until vegetables are tender, about 5 minutes.
3. Stir in 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until well combined.
4. Gradually add 2 cups chicken broth and 1/2 cup heavy cream, stirring constantly until the mixture thickens.
5. Add the shredded chicken and 1/2 cup frozen peas, stirring to combine. Remove from heat.
6. Pour the chicken mixture into a pie dish. Spread 1 cup mashed sweet potatoes over the top, then cover with the pie crust, sealing the edges.
7. Cut a few slits in the top of the crust to allow steam to escape. Bake at 400°F for 25 minutes, or until the crust is golden and the filling is bubbly.

The sweet potato crust not only adds a vibrant color but also a subtle sweetness that perfectly complements the savory filling.

Tip: For an extra golden crust, brush the top with a little beaten egg before baking.

Chicken Pot Pie Soup

Nothing says comfort like a bowl of Chicken Pot Pie Soup, a creamy, hearty dish that brings all the flavors of the classic pie without the fuss of making a crust.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1/2 cup heavy cream

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
2. Sprinkle the flour over the vegetables, stirring to coat. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring to a simmer.
3. Add the salt, black pepper, and dried thyme. Simmer for 10 minutes, stirring occasionally, until the soup has thickened slightly.
4. Stir in the chicken and frozen peas, cooking for another 5 minutes until the peas are tender. Finish by stirring in the heavy cream and heating through.

This soup stands out with its velvety texture and the perfect balance of vegetables and chicken, making it a satisfying meal on its own.

Tip: For an extra touch of comfort, serve with buttery biscuits on the side.

Mini Chicken Pot Pies

These Mini Chicken Pot Pies are the perfect comfort food, packed with tender chicken and veggies in a creamy sauce, all tucked under a flaky crust.

Ingredients

• 1 cup cooked chicken, shredded
• 1 cup mixed vegetables (peas, carrots, corn)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (14 oz) refrigerated pie crusts

Instructions

1. Preheat your oven to 400°F and lightly grease a muffin tin.
2. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Stir in the salt and black pepper.
3. Add the shredded chicken and mixed vegetables to the sauce, stirring to combine. Remove from heat.
4. Unroll the pie crusts and cut out circles slightly larger than your muffin tin cups. Press each circle into a muffin cup, then fill with the chicken mixture. Top with another pie crust circle, sealing the edges with a fork. Cut a small slit in the top of each pie.
5. Bake for 20-25 minutes, until the crust is golden brown. Let cool for 5 minutes before serving.

The secret to these mini pies is the flaky, buttery crust that contrasts beautifully with the creamy, savory filling. They’re a hit at parties or as a cozy weeknight dinner.

Tip: For an extra golden crust, brush the tops with an egg wash before baking.

Chicken Pot Pie Casserole

Nothing says comfort like a hearty Chicken Pot Pie Casserole, with its creamy filling and flaky topping. It’s a crowd-pleaser that brings the classic pot pie into an easy-to-serve casserole form.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 refrigerated pie crust

Instructions

1. Preheat your oven to 400°F and grease a 9×13 inch baking dish.
2. In a large skillet, melt the butter over medium heat. Stir in the flour, salt, pepper, and garlic powder until smooth.
3. Gradually whisk in the chicken broth and milk, bringing to a simmer. Cook for 2 minutes, or until thickened.
4. Add the chicken and mixed vegetables to the skillet, stirring to coat in the sauce. Pour the mixture into the prepared baking dish.
5. Unroll the pie crust and place it over the chicken mixture, trimming any excess. Cut a few slits in the crust to vent.
6. Bake for 25 minutes, or until the crust is golden and the filling is bubbly.

The magic of this dish lies in the buttery, flaky crust that blankets the rich and creamy filling, making every bite a perfect harmony of textures.

Tip: For an extra golden crust, brush the pie crust with a beaten egg before baking.

Chicken Pot Pie with a Twist

Who says comfort food can’t have a little flair? This Chicken Pot Pie with a Twist combines classic flavors with a surprising ingredient that’ll make it a new family favorite.

Ingredients

• 1 pre-made pie crust
• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, diced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1/2 cup sharp cheddar cheese, shredded
• 1 tablespoon fresh thyme, chopped

Instructions

1. Preheat your oven to 400°F and fit the pie crust into a 9-inch pie plate.
2. In a large skillet, melt the butter over medium heat. Add the carrots, peas, and celery, cooking until just tender, about 5 minutes.
3. Sprinkle the flour, salt, pepper, and garlic powder over the vegetables, stirring to coat. Gradually whisk in the chicken broth and milk, bringing to a simmer until thickened, about 5 minutes.
4. Stir in the chicken, cheddar cheese, and thyme, then pour the mixture into the prepared pie crust. Cover with the second pie crust, sealing the edges and cutting slits in the top.
5. Bake for 25 minutes, or until the crust is golden and the filling is bubbly. Let stand for 5 minutes before serving.

The sharp cheddar and fresh thyme add a depth of flavor that elevates this pot pie from ordinary to extraordinary.

Tip: For an extra crispy crust, brush the top with an egg wash before baking.

Southern Style Chicken Pot Pie

Nothing says comfort like a hearty Southern Style Chicken Pot Pie, with its flaky crust and creamy, savory filling. It’s the perfect dish to warm up any dinner table.

Ingredients

• 1 pie crust (homemade or store-bought)
• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas, frozen or fresh
• 1/2 cup celery, diced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk

Instructions

1. Preheat your oven to 425°F (220°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and set aside.
2. In a large skillet, melt the butter over medium heat. Add the carrots, peas, and celery, cooking until slightly softened, about 5 minutes.
3. Sprinkle the flour, salt, pepper, and garlic powder over the vegetables, stirring to coat evenly. Cook for another minute.
4. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes, then stir in the chicken.
5. Pour the filling into the prepared pie crust. Cover with the second pie crust, sealing the edges and cutting slits in the top to vent.
6. Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.

The secret to this pot pie’s irresistible flavor? A homemade roux that creates the creamiest filling, perfectly complementing the flaky, buttery crust.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Chicken Pot Pie with a Biscuit Crust

Nothing says comfort like a homemade Chicken Pot Pie with a fluffy biscuit crust — it’s a hug in a dish that’s perfect for any night of the week.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1/2 cup frozen corn
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 batch of homemade biscuit dough (or 1 can refrigerated biscuit dough)

Instructions

1. Preheat your oven to 400°F. In a large skillet, melt the unsalted butter over medium heat. Stir in the all-purpose flour, salt, black pepper, and garlic powder until smooth.
2. Gradually whisk in the chicken broth and milk, cooking and stirring until the mixture thickens and bubbles. Add the cooked chicken, frozen peas and carrots, and frozen corn. Cook for 2 minutes more, then remove from heat.
3. Pour the chicken mixture into a greased 9-inch pie dish. Top with spoonfuls of biscuit dough, covering as much of the surface as possible.
4. Bake at 400°F for 25 minutes, or until the biscuit crust is golden brown and the filling is bubbly.

The magic of this pot pie lies in the biscuit crust — it soaks up just enough of the creamy filling to stay tender, while the top gets beautifully crisp.

Tip: For an extra golden crust, brush the biscuit dough with a little melted butter before baking.

Chicken Pot Pie with a Cornbread Topping

Nothing says comfort like a hearty chicken pot pie, especially when it’s crowned with a sweet and crumbly cornbread topping. This twist on the classic is sure to become a weeknight favorite.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1/2 cup frozen corn
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg

Instructions

1. Preheat your oven to 400°F. In a large skillet, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually whisk in the chicken broth and milk, bringing to a boil. Cook and stir for 2 minutes until thickened.
2. Add the chicken, peas and carrots, and corn to the skillet. Pour the mixture into a greased 9-inch pie dish.
3. In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, oil, and egg. Stir the wet ingredients into the dry ingredients just until moistened. Spoon over the chicken mixture.
4. Bake for 25 minutes or until the topping is golden brown and a toothpick inserted into the cornbread comes out clean.

The cornbread topping bakes up golden and slightly sweet, offering a delightful contrast to the savory chicken filling beneath.

Tip: For an extra golden top, brush the cornbread with a little melted butter before baking.

Conclusion

We hope this roundup of 20 Delicious Chicken Pot Pie Recipes has inspired your next cozy meal! Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the comfort. Happy cooking!