There is a certain kind of gray, rainy evening that asks for chicken pot pie. Something about a warm, bubbling dish under a golden crust makes the weather outside feel a little further away.

I started making this to use up leftover roast chicken, and now I sometimes buy a rotisserie bird just to have the excuse. The filling is creamy without being heavy, full of soft vegetables and tender chicken.

My youngest picks the crust off first and saves the middle for last. I let it rest a few minutes out of the oven, which is the hardest part, since everyone is already at the table with a fork.

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Why You’ll Love This Chicken Pot Pie

A creamy, savory filling under a flaky golden crust.
A great way to use up leftover or rotisserie chicken.
Comes together faster with store-bought pie crust.
Freezes well for a ready-made dinner later.

Ingredients for Chicken Pot Pie

1/3 cup butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk or half-and-half
3 cups cooked chicken, shredded or diced
2 cups frozen mixed vegetables (peas and carrots)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
2 pie crusts (store-bought or homemade), for a top and bottom
1 egg beaten with 1 tablespoon milk, for brushing

How to Make Chicken Pot Pie

Heat your oven to 425°F. Fit one pie crust into a 9 inch pie dish.
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until soft and translucent, about 5 minutes.
Sprinkle in the flour and stir, cooking for 1 minute until the raw flour smell is gone.
Pour in the broth and milk slowly, stirring, and cook until the sauce is thick enough to coat a spoon, about 5 minutes.
Stir in the chicken, vegetables, salt, pepper, and thyme. The filling should be thick, not soupy, or the bottom crust will turn out wet.
Pour the filling into the crust-lined dish. Lay the second crust on top, trim the edges, and pinch them together to seal.
Cut a few small slits in the top crust so steam can escape, then brush the top with the egg wash.
Bake for 30 to 35 minutes, until the crust is deep golden and the filling bubbles through the slits. If the edges brown too fast, cover them with a strip of foil.
Let the pie rest for 10 to 15 minutes before cutting so the filling can set.

Tips

Rotisserie chicken and store-bought crust turn this into a weeknight dinner.
Make sure the filling is thick before it goes in the crust. A runny filling means a soggy bottom.
To freeze, assemble the pie unbaked, wrap it well, and bake from frozen, adding about 20 minutes.
A light sprinkle of salt on the crust before baking adds a nice savory bite.

Frequently Asked Questions

Can I make it with just a top crust? Yes. Skip the bottom crust and bake the filling in a buttered dish with a crust laid over the top.

My bottom crust was soggy. What happened? The filling was likely too thin, or the pie needed a few more minutes. Thicken the filling well on the stove first.

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