25 Best Chicken Pot Pie Recipes: From Classic Flaky Crust to 30-Minute Weeknight Dinners

Nothing satisfies quite like a warm, golden, buttery chicken pot pie. Whether you are looking for a traditional scratch-made double-crust pie, a quick 30-minute skillet meal, or a keto-friendly low-carb variation, this comprehensive guide covers 25 distinct and delicious chicken pot pie recipes.

1. The Ultimate Homemade Classic Chicken Pot Pie

• Prep time: 20 mins | Cook time: 45 mins | Servings: 6

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup sliced carrots, ½ cup diced celery, ½ cup frozen peas, ½ cup corn
• ⅓ cup butter, ⅓ cup chopped onion, ⅓ cup all-purpose flour
• 1 ¾ cups chicken broth, ⅔ cup milk
• ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder
• 2 unbaked 9-inch pie crusts

Step-by-Step Instructions

1. Preheat oven to 425°F (218°C).
2. In a saucepan, boil chicken, carrots, and celery in water for 10–12 minutes until tender; drain.
3. In a separate skillet, melt butter over medium heat. Cook onions until translucent. Stir in flour, salt, pepper, and garlic powder to form a roux.
4. Slowly whisk in chicken broth and milk. Simmer for 5 minutes until thickened.
5. Stir in cooked chicken, boiled vegetables, peas, and corn.
6. Press one pie crust into a 9-inch pie dish. Pour filling inside.
7. Cover with the top crust, seal edges, and cut small slits for steam. Bake for 30–35 minutes until golden brown.

2. Easy 30-Minute Skillet Chicken Pot Pie

• Prep time: 10 mins | Cook time: 20 mins | Servings: 4

Ingredients

• 2 cups cooked shredded chicken
• 2 tbsp butter, 1 tbsp olive oil
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 3 tbsp all-purpose flour
• 1 ½ cups chicken stock, ½ cup heavy cream
• 1 sheet pre-made puff pastry, thawed

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. In an oven-safe cast-iron skillet, melt butter with olive oil. Sauté mixed vegetables for 3 minutes.
3. Sprinkle flour over vegetables and stir for 1 minute.
4. Gradually pour in chicken stock and heavy cream, stirring continuously until thickened.
5. Fold in shredded chicken. Season with salt and black pepper.
6. Unroll puff pastry and place directly over the skillet mixture. Cut 3 slits on top.
7. Transfer skillet to the oven and bake for 15–18 minutes until pastry is puffed and deep golden.

3. Easy Puff Pastry Chicken Pot Pie

• Prep time: 15 mins | Cook time: 25 mins | Servings: 6

Ingredients

• 1 sheet frozen puff pastry (thawed)
• 2 ½ cups cooked diced chicken
• 1 cup frozen peas and carrots
• ½ cup diced yellow onion
• 4 tbsp butter, ¼ cup flour
• 1 ½ cups chicken broth, ½ cup milk
• 1 egg beaten with 1 tbsp water (egg wash)

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch baking dish.
2. Melt butter in a pan over medium heat. Sauté onions until soft.
3. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and milk until smooth.
4. Stir in cooked chicken, peas, and carrots. Transfer to baking dish.
5. Lay the puff pastry sheet over the dish. Trim edges and brush with egg wash.
6. Bake for 25 minutes until pastry is puffed and crisp.

4. Lazy Biscuit-Top Chicken Pot Pie

• Prep time: 10 mins | Cook time: 25 mins | Servings: 6

Ingredients

• 1 can (16 oz) refrigerated biscuit dough
• 3 cups cooked shredded chicken
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 ½ cups frozen mixed vegetables
• 1 tsp Italian seasoning

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. In a 9×13-inch baking dish, combine shredded chicken, cream of chicken soup, chicken broth, vegetables, and Italian seasoning.
3. Separate biscuit dough and cut each biscuit into quarters.
4. Arrange biscuit pieces evenly over the top of the chicken mixture.
5. Bake for 22–25 minutes until biscuits are cooked through and golden on top.

5. Creamy Low-Carb Keto Chicken Pot Pie (Crustless)

• Prep time: 15 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 3 cups cooked diced chicken breast
• 1 cup cauliflower florets (small pieces)
• ½ cup diced celery, ½ cup diced green beans
• 4 oz cream cheese (softened)
• ½ cup heavy whipping cream
• ½ cup chicken bone broth
• 1 cup shredded cheddar cheese

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. Steam cauliflower and green beans until tender-crisp.
3. In a saucepan over low heat, melt cream cheese into heavy cream and chicken broth until a smooth sauce forms.
4. Fold chicken, celery, cauliflower, and green beans into the sauce.
5. Pour into a casserole dish and top with shredded cheddar cheese.
6. Bake for 20 minutes until bubbling and cheese is melted and brown.

6. Super Easy Rotisserie Chicken Pot Pie

• Prep time: 10 mins | Cook time: 30 mins | Servings: 6

Ingredients

• 3 cups shredded store-bought rotisserie chicken
• 1 package refrigerated pie crusts (2 crusts)
• 1 cup diced potatoes (cooked)
• 1 cup frozen peas and carrots
• ¼ cup butter, ¼ cup flour
• 1 ½ cups chicken broth, ½ cup heavy cream

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Line pie dish with bottom crust.
2. Melt butter in a skillet, stir in flour, then whisk in broth and heavy cream until thickened.
3. Mix rotisserie chicken, potatoes, and frozen veggies into sauce.
4. Pour filling into pie shell. Top with second crust, crimp edges, and cut steam holes.
5. Bake for 30 minutes until golden brown.

7. Individual Mini Muffin-Tin Chicken Pot Pies

• Prep time: 15 mins | Cook time: 18 mins | Servings: 12 mini pies

Ingredients

• 1 can (16 oz) refrigerated flaky layers biscuit dough
• 1 ½ cups finely chopped cooked chicken
• 1 cup finely chopped frozen mixed vegetables
• 1 cup condensed cream of chicken soup
• ½ cup shredded cheddar cheese

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Flatten each biscuit piece into a thin round and press into muffin cups, lining sides and bottom.
3. In a bowl, mix chicken, vegetables, cream of chicken soup, and cheese.
4. Spoon mixture evenly into biscuit-lined cups.
5. Bake for 15–18 minutes until biscuit edges are deep golden brown.

8. Creamy Crockpot Chicken Pot Pie

• Prep time: 15 mins | Cook time: 4 hours (High) / 6 hours (Low) | Servings: 6

Ingredients

• 1.5 lbs boneless chicken breasts
• 1 cup diced carrots, 1 cup diced potatoes, ½ cup diced celery
• 1 can cream of chicken soup, 1 cup chicken broth
• 1 tsp onion powder, 1 tsp garlic powder
• 1 cup frozen peas
• 1 tube refrigerated biscuits (baked separately)

Step-by-Step Instructions

1. Place chicken breasts, carrots, potatoes, celery, soup, broth, and seasonings into slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
3. Remove chicken, shred, and return to crockpot along with frozen peas. Cook 15 extra minutes.
4. Bake biscuits according to package directions.
5. Serve warm filling in bowls topped with a split hot biscuit.

9. Rustic Dutch Oven Chicken Pot Pie

• Prep time: 20 mins | Cook time: 40 mins | Servings: 8

Ingredients

• 3 lbs chicken thighs, cooked and shredded
• 1 large Dutch oven
• ⅓ cup butter, 1 leek diced, 2 carrots diced
• ½ cup flour, 2 cups chicken stock, 1 cup whole milk
• 1 puff pastry sheet

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Melt butter in Dutch oven over medium heat. Sauté leeks and carrots for 5 minutes.
3. Stir in flour, then gradually whisk in chicken stock and milk. Cook until thick.
4. Fold in chicken and season generously with salt and pepper.
5. Cover Dutch oven with puff pastry sheet, press edges onto rim, and cut 4 slits.
6. Bake uncovered for 30 minutes until top is puffed and crisp.

10. Lightened-Up Healthy Chicken Pot Pie

• Prep time: 15 mins | Cook time: 30 mins | Servings: 6

Ingredients

• 2 cups cooked chicken breast, diced
• 2 cups mixed fresh vegetables (carrots, peas, corn, green beans)
• 2 tbsp olive oil, 3 tbsp whole wheat flour
• 1 ½ cups low-sodium chicken broth, ½ cup unsweetened almond milk
• 1 sheet low-fat pie crust

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet, add vegetables and sauté for 5 minutes.
3. Sprinkle whole wheat flour over vegetables, stir for 1 minute.
4. Pour in broth and almond milk, simmering until thickened.
5. Add chicken, transfer to a pie dish, cover with single pie crust, and bake for 25 minutes.

11. Personal Ramekin Chicken Pot Pies with Puff Pastry

• Prep time: 15 mins | Cook time: 20 mins | Servings: 4

Ingredients

• 2 cups cooked diced chicken
• 1 ½ cups mixed veggies
• 3 tbsp butter, 3 tbsp flour
• 1 cup chicken broth, ½ cup milk
• 1 sheet puff pastry, cut into 4 squares matching ramekin size
• 1 egg (for egg wash)

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Set out 4 oven-safe ramekins.
2. Make cream sauce: melt butter, stir in flour, whisk in broth and milk until thick.
3. Stir in chicken and vegetables. Divide evenly among 4 ramekins.
4. Top each ramekin with a pastry square, brush with egg wash, and bake for 20 minutes.

12. Easy Crescent Roll Chicken Pot Pie Bake

• Prep time: 10 mins | Cook time: 25 mins | Servings: 6

Ingredients

• 1 can refrigerated crescent rolls
• 2 ½ cups cooked shredded chicken
• 1 cup frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup, ½ cup sour cream

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. Mix chicken, veggies, soup, and sour cream in a bowl. Pour into an 8×11 baking dish.
3. Unroll crescent roll dough and lay flat over the filling.
4. Bake for 22–25 minutes until top crust is golden brown and cooked through.

13. Garlic Herb Chicken Pot Pie

• Prep time: 20 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 2 ½ cups cooked chicken
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, 1 tbsp fresh rosemary, minced
• ⅓ cup butter, ⅓ cup flour
• 1 ¾ cups chicken broth, ½ cup heavy cream
• Double pie crust package

Step-by-Step Instructions

1. Preheat oven to 425°F (218°C).
2. Melt butter in pan, add garlic, thyme, and rosemary; sauté 1 minute.
3. Whisk in flour, then broth and heavy cream until velvety thick.
4. Mix in chicken and veggies.
5. Assemble pie using double crust in pie plate and bake for 35 minutes.

14. Hearty Sweet Potato & Chicken Pot Pie

• Prep time: 20 mins | Cook time: 40 mins | Servings: 6

Ingredients

• 2 cups cooked chicken
• 1 large sweet potato, peeled, diced small, and roasted
• 1 cup peas and corn
• 3 tbsp butter, 3 tbsp flour, 1 ½ cups chicken broth, ½ cup milk
• 1 pie crust

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Combine roasted sweet potatoes, peas, corn, and cooked chicken.
3. Prepare simple roux with butter, flour, broth, and milk.
4. Combine filling, pour into dish, top with pie crust, and bake for 35 minutes.

15. Cheesy Cheddar Biscuit Chicken Pot Pie

• Prep time: 15 mins | Cook time: 30 mins | Servings: 8

Ingredients

• 3 cups cooked chicken
• 1 cup sharp cheddar cheese, shredded
• 2 cups Bisquick or pancake mix, ⅔ cup milk
• 1 ½ cups chicken broth, 1 can cream of chicken soup
• 1 ½ cups frozen veggies

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. Combine chicken, veggies, and cream soup with broth in baking dish.
3. Mix Bisquick, milk, and cheddar cheese into soft dough.
4. Drop spoonfuls of dough on top of casserole.
5. Bake for 30 minutes until cheddar biscuit topping is browned.

16. Creamy Dairy-Free Chicken Pot Pie

• Prep time: 15 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 2 ½ cups cooked chicken
• ⅓ cup olive oil, ⅓ cup flour
• 1 ¾ cups chicken broth, ½ cup unsweetened coconut milk or cashew cream
• 1 ½ cups mixed vegetables
• 1 dairy-free pie crust

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil, stir in flour, and whisk in chicken broth and coconut milk until thick.
3. Stir in chicken and vegetables.
4. Pour into pie dish, cover with crust, and bake for 35 minutes.

17. Cast-Iron Skillet Deep Dish Chicken Pot Pie

• Prep time: 20 mins | Cook time: 40 mins | Servings: 6

Ingredients

• 3 cups cooked chicken thighs
• 12-inch cast-iron skillet
• 2 pie crust sheets
• 4 tbsp butter, ½ cup flour, 2 cups stock, ½ cup cream
• 2 cups chopped veggies

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Press 1 pie crust into bottom and sides of cast-iron skillet.
3. Make filling: cook veggies in butter, add flour, stock, cream, and chicken.
4. Pour filling over bottom crust, cover with top crust, and bake for 40 minutes.

18. 5-Ingredient Easy Chicken Pot Pie

• Prep time: 5 mins | Cook time: 30 mins | Servings: 6

Ingredients

• 2 cans (12 oz each) chunk chicken, drained
• 2 cans cream of chicken soup
• 1 bag (12 oz) frozen mixed veggies
• 1 box pie crusts (2 crusts)

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix chunk chicken, soup, and frozen veggies.
3. Place bottom crust in pie plate, pour in filling, cover with top crust.
4. Cut 3 slits on top and bake for 30 minutes.

19. Thanksgiving Leftover Turkey or Chicken Pot Pie

• Prep time: 15 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 3 cups leftover roast chicken or turkey
• ½ cup leftover turkey gravy
• 1 cup leftover stuffing (optional)
• 1 ½ cups mixed cooked veggies
• 1 double pie crust package

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Combine leftover chicken/turkey, veggies, and gravy.
3. Line dish with crust, fill with turkey mixture, and layer optional stuffing on top.
4. Cover with top crust and bake for 35 minutes until piping hot.

20. Smoky Bacon & Leek Chicken Pot Pie

• Prep time: 20 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 6 strips bacon, chopped
• 2 leeks (white parts), washed and sliced
• 2 ½ cups cooked chicken
• ⅓ cup flour, 1 ½ cups chicken stock, ½ cup heavy cream
• 1 puff pastry sheet

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Fry bacon in skillet until crisp; remove bacon, leaving grease.
3. Sauté leeks in bacon grease until soft. Stir in flour, stock, and cream.
4. Stir in bacon and cooked chicken. Transfer to dish, top with puff pastry, and bake for 30 minutes.

21. Gorgeous Lattice-Top Chicken Pot Pie

• Prep time: 25 mins | Cook time: 40 mins | Servings: 6

Ingredients

• 2 sheets pie crust or puff pastry
• 3 cups cooked chicken and classic filling ingredients (butter, flour, stock, veggies)
• 1 egg wash

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Prepare filling as in Recipe #1.
2. Cut top crust into ½-inch strips.
3. Weave strips in an alternating over-and-under pattern over filling to create a lattice.
4. Brush with egg wash and bake for 40 minutes until golden.

22. Crowd-Pleasing 9×13 Chicken Pot Pie Casserole

• Prep time: 15 mins | Cook time: 35 mins | Servings: 10

Ingredients

• 4 cups cooked chicken
• 3 cups frozen mixed veggies
• 2 cans cream of chicken soup, 1 ½ cups milk
• 2 cans refrigerated biscuit dough

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Grease 9×13 baking dish.
2. Mix chicken, veggies, soup, and milk; pour into baking dish.
3. Top with biscuits spaced evenly across top.
4. Bake for 35 minutes until biscuits are cooked through and deep golden.

23. Savory Mushroom Chicken Pot Pie

• Prep time: 15 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 8 oz cremini mushrooms, sliced
• 2 ½ cups cooked chicken
• 3 tbsp butter, 3 tbsp flour, 1 ½ cups broth, ½ cup cream
• 1 pie crust sheet

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Sauté mushrooms in butter until golden. Stir in flour, broth, and cream.
3. Add chicken, pour into baking dish, top with pie crust, and bake for 30 minutes.

24. Easy Sheet Pan Slab Chicken Pot Pie

• Prep time: 20 mins | Cook time: 30 mins | Servings: 8

Ingredients

• 2 sheets rolled pie crust
• 3 cups cooked chicken filling (thick consistency)
• 1 egg wash

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Unroll 1 pie crust onto a large rimmed baking sheet.
3. Spread chicken filling evenly over crust, leaving 1-inch border.
4. Place second crust over top, crimp edges, brush with egg wash, and bake for 30 minutes.

25. Bistro-Style French Chicken Pot Pie

• Prep time: 20 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 2 ½ cups cooked chicken
• ¼ cup dry white wine
• 1 tbsp fresh tarragon
• ⅓ cup butter, ⅓ cup flour, 1 ½ cups chicken stock, ½ cup heavy cream
• 1 sheet puff pastry

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C).
2. Melt butter, sauté onions and carrots, deglaze pan with white wine.
3. Stir in flour, stock, cream, and fresh tarragon until thick sauce forms.
4. Fold in chicken, transfer to dish, top with puff pastry, and bake for 30 minutes.

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