Classic Chicken Pot Pie
Baking tips, make-ahead steps, substitutions, and troubleshooting for this herby classic chicken pot pie recipe.
This herby, well-seasoned take on a Classic Chicken Pot Pie is an essential fall meal and a great way to feed the whole family. As the weather cools down, we love to make this dish on cozy nights at home.
- Bake at 425°F: 15 minutes, cover edges, then 15–25 more until crust is golden and filling reaches 165°F.
- The recipe uses a roux to thicken the filling. Adjust seasonings and vegetables to taste; it is forgiving.
- You can make ahead or freeze. Use cooked chicken (rotisserie works) and simple swaps for dairy or gluten.
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Preparation Instructions:
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Frequently Asked Questions
How long should I bake the pot pie and how do I know it is done?
Bake at 425°F. Bake 15 minutes, then cover the crust edge with foil and bake 15 to 25 more minutes. The top should be golden brown and the filling should reach at least 165°F. Let rest 5 minutes before serving.
How can I prevent a soggy bottom crust?
Make sure the filling is well thickened on the stovetop before filling the crust. Drain excess liquid from thawed frozen vegetables. You can blind bake the bottom crust 5 to 7 minutes, brush the cooled crust with a beaten egg white, or place the pie on a preheated baking sheet to help the bottom crisp.
Can I make the pot pie ahead of time or freeze it?
Yes. Assemble and refrigerate up to 24 hours. For freezing, wrap an unbaked pie tightly and freeze 1 to 2 months. Bake from frozen, adding about 15 to 25 minutes extra, and ensure filling reaches 165°F. You can also bake, cool, then freeze slices and reheat at 350°F until hot.
Can I use rotisserie chicken or do I need to cook raw chicken?
Rotisserie or leftover cooked chicken is perfect and saves time. If using raw chicken, cook and shred it first. You can poach breasts in broth until done, then shred and add to the thickened sauce so the filling heats evenly.
What if I want different vegetables or no mushrooms?
The recipe is flexible. Swap in peas, carrots, corn, or green beans, fresh or thawed. If using fresh vegetables, lightly cook them so they finish tender in the pie. Omit mushrooms if you prefer.
How do I make the filling thicker if it is too runny?
Cook the roux longer and simmer until the sauce reduces. You can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook until thickened. Increasing the flour slightly when making the roux also helps.
Can I make this gluten-free or dairy-free?
Yes. Use a gluten-free pie crust and swap the all-purpose flour for a gluten-free blend or use cornstarch to thicken. For dairy-free, use plant-based milk and a dairy-free butter substitute. Texture and flavor will be slightly different but still tasty.
Any tips for a decorative top crust and getting a golden finish?
Cut vents or create a lattice for steam to escape. Brush the top with a beaten egg or milk for a glossy golden crust. To avoid over-browned edges, cover them with foil after the first 15 minutes of baking.
How long should I bake the pot pie and how do I know it is done?
Bake at 425°F. Bake 15 minutes, then cover the crust edge with foil and bake 15 to 25 more minutes. The top should be golden brown and the filling should reach at least 165°F. Let rest 5 minutes before serving.
How can I prevent a soggy bottom crust?
Make sure the filling is well thickened on the stovetop before filling the crust. Drain excess liquid from thawed frozen vegetables. You can blind bake the bottom crust 5 to 7 minutes, brush the cooled crust with a beaten egg white, or place the pie on a preheated baking sheet to help the bottom crisp.
Can I make the pot pie ahead of time or freeze it?
Yes. Assemble and refrigerate up to 24 hours. For freezing, wrap an unbaked pie tightly and freeze 1 to 2 months. Bake from frozen, adding about 15 to 25 minutes extra, and ensure filling reaches 165°F. You can also bake, cool, then freeze slices and reheat at 350°F until hot.
Can I use rotisserie chicken or do I need to cook raw chicken?
Rotisserie or leftover cooked chicken is perfect and saves time. If using raw chicken, cook and shred it first. You can poach breasts in broth until done, then shred and add to the thickened sauce so the filling heats evenly.
What if I want different vegetables or no mushrooms?
The recipe is flexible. Swap in peas, carrots, corn, or green beans, fresh or thawed. If using fresh vegetables, lightly cook them so they finish tender in the pie. Omit mushrooms if you prefer.
How do I make the filling thicker if it is too runny?
Cook the roux longer and simmer until the sauce reduces. You can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook until thickened. Increasing the flour slightly when making the roux also helps.
Can I make this gluten-free or dairy-free?
Yes. Use a gluten-free pie crust and swap the all-purpose flour for a gluten-free blend or use cornstarch to thicken. For dairy-free, use plant-based milk and a dairy-free butter substitute. Texture and flavor will be slightly different but still tasty.
Any tips for a decorative top crust and getting a golden finish?
Cut vents or create a lattice for steam to escape. Brush the top with a beaten egg or milk for a glossy golden crust. To avoid over-browned edges, cover them with foil after the first 15 minutes of baking.
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