25 Ultimate Chicken Pot Pie Recipes to Elevate Your Comfort Food Game

Nothing says comfort food quite like a warm, golden chicken pot pie. From the flaky, butter-rich crust to the creamy, savory filling packed with tender poultry and fresh garden vegetables, it is the classic dish that brings everyone around the dinner table.

Whether you are looking for a quick weeknight dinner, a guilt-free low-carb variation, or an impressive gourmet twist, this comprehensive collection has something for every cook. Here are 25 unique, step-by-step chicken pot pie recipes to satisfy every craving!

1. Easy Homemade Chicken Pot Pie Recipe for Busy Nights

This classic recipe uses pantry staples and a double store-bought crust to deliver maximum comfort with minimal effort.

Ingredients:

• 1 box double pie crusts (store-bought or homemade)
• 2 cups cooked chicken, shredded
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 3/4 cup heavy cream or whole milk
• 1 1/2 cups frozen peas and carrots
• Salt, black pepper, and fresh thyme to taste

Step-by-Step Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Press one pie crust into a 9-inch pie dish.
2. Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and minced garlic; cook for 3–4 minutes until soft and fragrant.
3. Make the Sauce: Whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually pour in the chicken broth and heavy cream, whisking constantly to prevent lumps. Bring to a simmer until thickened.
4. Combine Filling: Stir in the shredded chicken, frozen peas, carrots, salt, pepper, and thyme. Cook for 2 minutes until warm.
5. Assemble & Bake: Pour the filling into the prepared pie dish. Place the second crust on top, trim excess dough, seal the edges, and cut 4 small slits in the top for vent steam. Bake for 30–35 minutes until the crust is golden brown. Rest for 10 minutes before slicing.

2. Classic Double Crust Chicken Pot Pie Recipe

For purists who love a buttery, golden top and bottom crust baked from scratch.

Ingredients:

• 2 scratch-made butter pie crusts
• 2.5 cups diced cooked chicken breast
• 1/2 cup butter
• 1/2 cup flour
• 1 cup diced celery & carrots
• 1/2 cup diced onion
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 egg (for egg wash)

Step-by-Step Instructions:

1. Roll out the bottom pie crust into a deep-dish pie plate. Chill in the fridge for 15 minutes.
2. In a saucepan, melt butter and sauté celery, carrots, and onion for 6 minutes.
3. Sprinkle flour over vegetables and stir to combine. Whisk in stock and cream. Simmer until thick and creamy.
4. Fold in the chicken and season generously with salt, pepper, and poultry seasoning.
5. Transfer filling into the chilled pie crust. Cover with the top crust, crimp edges tightly, brush with beaten egg wash, and bake at 375°F (190°C) for 40 minutes.

3. Quick Biscuit Top Chicken Pot Pie Recipe

Fluffy, golden buttermilk biscuits replace traditional pastry for an effortless one-skillet meal.

Ingredients:

• 1 can (16 oz) refrigerated buttermilk biscuits
• 2 cups cooked chicken, cubed
• 1 bag (12 oz) frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup chicken broth
• 1/2 cup shredded cheddar cheese

Step-by-Step Instructions:

1. Preheat oven to 375°F (190°C).
2. In an oven-safe skillet or baking dish, combine chicken, frozen vegetables, cream of chicken soup, and chicken broth. Mix thoroughly.
3. Warm the mixture on the stove over medium heat until bubbling.
4. Arrange individual biscuits evenly over the hot chicken filling.
5. Bake for 18–22 minutes until biscuits are deep golden brown and cooked through. Sprinkle cheddar cheese on top during the last 3 minutes.

4. Flaky Puff Pastry Chicken Pot Pie Recipe

Light, airy puff pastry elevates simple chicken pot pie into an elegant, restaurant-worthy feast.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 cups roasted chicken, diced
• 4 tbsp butter
• 1/3 cup flour
• 1/2 cup leeks, sliced
• 1 cup chicken stock
• 1/2 cup half-and-half
• 1 cup frozen peas and corn
• 1 egg beaten with 1 tbsp water

Step-by-Step Instructions:

1. Melt butter in a skillet; add sliced leeks and cook until translucent.
2. Whisk in flour, followed by stock and half-and-half. Stir continuously until thick.
3. Mix in cooked chicken, peas, and corn. Pour filling into a 2-quart baking dish.
4. Unroll puff pastry sheet over the dish, trimming edges as needed. Cut three vent slits on top.
5. Brush pastry generously with egg wash. Bake at 400°F (200°C) for 25–30 minutes until puffed and golden.

5. Dutch Oven Chicken Pot Pie Recipe From Scratch

Cooked completely in a heavy Dutch oven, this rustic recipe moves seamlessly from stovetop to oven.

Ingredients:

• 1 lb chicken thighs, cut into bite-sized pieces
• 4 tbsp butter
• 1 large onion, chopped
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1/3 cup flour
• 2 cups chicken bone broth
• 1/2 cup heavy cream
• Homemade pie dough sheet

Step-by-Step Instructions:

1. Melt butter in a Dutch oven over medium-high heat. Season chicken thighs with salt and pepper; brown for 5 minutes, then remove.
2. Add onions, carrots, and celery to the pot; sauté until softened.
3. Whisk in flour, then slowly pour in bone broth and cream. Bring to a low boil.
4. Return chicken to the Dutch oven and simmer for 5 minutes until thickened.
5. Lay pie dough directly over the Dutch oven. Crimp edges against the pot rim, cut vents, and bake at 380°F (193°C) for 35 minutes.

6. Healthy Chicken Pot Pie Recipe Without Heavy Cream

A lighter, protein-packed version using Greek yogurt and whole wheat crust.

Ingredients:

• 1 whole wheat pie crust
• 2 cups chicken breast, shredded
• 1 tbsp olive oil
• 1 cup diced carrots and green beans
• 1 cup chicken broth
• 3/4 cup plain Greek yogurt
• 2 tbsp cornstarch blended with 2 tbsp water

Step-by-Step Instructions:

1. Heat olive oil in a skillet and cook carrots and green beans for 5 minutes.
2. Stir in chicken broth and cornstarch slurry; simmer until sauce thickens.
3. Remove from heat and stir in Greek yogurt and chicken (do not boil after adding yogurt to prevent curdling).
4. Pour mixture into a pie pan lined with whole wheat crust.
5. Top with a lattice crust or leave open-faced with a top crust only. Bake at 375°F (190°C) for 30 minutes.

7. Crockpot Slow Cooker Chicken Pot Pie Recipe

Let your slow cooker do all the heavy lifting for a rich, tender filling with zero hassle.

Ingredients:

• 1.5 lbs raw chicken breasts
• 1 can cream of potato soup
• 1 cup chicken broth
• 1 cup sliced carrots
• 1 cup frozen peas
• 1 tsp onion powder & garlic powder
• 1 can refrigerated biscuits

Step-by-Step Instructions:

1. Place raw chicken breasts, carrots, cream of potato soup, chicken broth, and seasonings in the slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours.
3. Remove chicken, shred with two forks, and return to the slow cooker along with frozen peas.
4. Bake biscuits separately according to package directions.
5. Serve rich chicken pot pie filling in bowls topped with warm, split biscuits.

8. Individual Mini Chicken Pot Pie Recipe in Muffin Tins

Perfect for portion control, meal prep, or fun family-style dinners!

Ingredients:

• 2 cans (16 oz each) refrigerated flaky biscuits
• 1.5 cups shredded cooked chicken
• 1 cup frozen mixed vegetables, thawed
• 1 cup thick chicken gravy or condensed soup
• 1/2 cup shredded cheddar cheese

Step-by-Step Instructions:

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. Flatten each biscuit round into a thin 4-inch circle. Press circles into muffin cups, lining the bottom and sides.
3. In a bowl, mix shredded chicken, thawed vegetables, and chicken gravy.
4. Spoon filling evenly into each biscuit cup. Top with shredded cheddar cheese.
5. Bake for 18–20 minutes until biscuit edges are golden brown.

9. 30-Minute Cast Iron Skillet Chicken Pot Pie Recipe

A rustic, fast weeknight dinner cooked entirely in a cast iron skillet.

Ingredients:

• 2 cups cooked rotisserie chicken
• 3 tbsp butter
• 1 small yellow onion, diced
• 1/2 cup diced bell peppers & corn
• 1/3 cup flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1 sheet pre-rolled pie dough

Step-by-Step Instructions:

1. Melt butter in a 10-inch cast iron skillet. Sauté onions and peppers for 4 minutes.
2. Sprinkle flour over veggies, whisk in chicken broth and milk, and simmer until thick.
3. Stir in rotisserie chicken and corn. Season with garlic, salt, and pepper.
4. Unroll pie dough and drape directly over the cast iron skillet. Trim excess dough.
5. Cut vents in top crust and bake at 400°F (200°C) for 20 minutes until golden and bubbling.

10. Best Gluten Free Chicken Pot Pie Recipe

A 100% gluten-free favorite featuring a rich GF pastry crust and cornstarch-thickened gravy.

Ingredients:

• 1 gluten-free pie crust dough (store-bought or homemade using GF 1-to-1 flour)
• 2 cups cooked chicken, diced
• 1/4 cup butter or ghee
• 3 tbsp cornstarch
• 2 cups gluten-free chicken broth
• 1/2 cup dairy-free milk or cream
• 1.5 cups frozen mixed veggies

Step-by-Step Instructions:

1. Melt butter in a pot; add mixed veggies and cook for 3 minutes.
2. Whisk cornstarch into cold chicken broth until smooth, then pour into pot.
3. Add milk and cook over medium heat until gravy thickens.
4. Stir in diced chicken and season to taste. Transfer into a gluten-free pie dish.
5. Roll out GF pie dough between parchment paper, place on top of pie, cut vent holes, and bake at 375°F (190°C) for 35 minutes.

11. Keto Low Carb Chicken Pot Pie Recipe with Almond Flour Crust

Satisfy your comfort food cravings without breaking keto.

Ingredients:

• Crust: 1.5 cups almond flour, 2 tbsp melted butter, 1 egg, 1/4 tsp salt.
• Filling: 2 cups chicken, 1/2 cup heavy cream, 1/2 cup chicken broth, 2 oz cream cheese, 1/2 cup chopped cauliflower florets, 1/4 cup diced celery.

Step-by-Step Instructions:

1. Combine crust ingredients into a dough. Press half into a greased pie dish and bake at 350°F (175°C) for 8 minutes; reserve remaining dough for top.
2. In a skillet, cook celery and cauliflower in butter until tender.
3. Melt in cream cheese, then whisk in heavy cream and chicken broth. Simmer until thick.
4. Stir in shredded chicken. Pour over baked bottom crust.
5. Roll remaining almond flour dough between parchment, place on top, and bake for 20 minutes at 350°F (175°C).

12. Shortcut Rotisserie Chicken Pot Pie Recipe

Utilize store-bought rotisserie chicken for maximum flavor with zero effort.

Ingredients:

• 1 store-bought rotisserie chicken, meat shredded
• 2 refrigerated pie crusts
• 1 bag frozen peas, carrots, and corn
• 1 jar (12 oz) prepared chicken gravy
• 1/4 tsp poultry seasoning

Step-by-Step Instructions:

1. Line a pie dish with the first pie crust.
2. In a mixing bowl, combine shredded rotisserie chicken, frozen veggies, chicken gravy, and poultry seasoning.
3. Pour mixture into the pie crust.
4. Cover with second crust, crimp edges, and cut slits in the center.
5. Bake at 400°F (200°C) for 30–35 minutes until golden.

13. Creamy Dairy Free Chicken Pot Pie Recipe

Decadent, creamy flavor made entirely without dairy!

Ingredients:

• 2 dairy-free pie crusts
• 2 cups cooked chicken, cubed
• 1/4 cup olive oil or vegan butter
• 1/3 cup flour
• 1.5 cups chicken broth
• 3/4 cup unsweetened almond or oat milk
• 1.5 cups mixed vegetables

Step-by-Step Instructions:

1. Heat olive oil in a skillet, add vegetables, and sauté for 5 minutes.
2. Sprinkle flour over veggies, then slowly pour in broth and dairy-free milk while whisking.
3. Cook until sauce thickens to gravy consistency. Stir in chicken.
4. Pour filling into a bottom crust, top with second crust, and seal edges.
5. Brush top with dairy-free milk and bake at 375°F (190°C) for 35 minutes.

14. Sweet Potato Crust Chicken Pot Pie Recipe

A creative fall twist using nutrient-rich sweet potato mash in the crust.

Ingredients:

• Crust: 1 cup mashed sweet potato, 1.5 cups flour, 1/3 cup cold butter, 1 tsp baking powder.
• Filling: 2 cups cooked chicken, 1 cup chicken broth, 1/2 cup cream, 1.5 cups carrots, peas, and mushrooms.

Step-by-Step Instructions:

1. Mix sweet potato, flour, cold butter, and baking powder until a soft dough forms. Chill for 20 minutes.
2. Prepare traditional filling by sautéing mushrooms, carrots, and peas, adding broth, cream, and chicken.
3. Transfer filling to a baking dish.
4. Roll out sweet potato crust and place over the filling.
5. Bake at 380°F (193°C) for 30 minutes until top is firm and golden.

15. Family Style Sheet Pan Chicken Pot Pie Recipe

Feeds a crowd! Crispy puff pastry baked on a large sheet pan.

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 4 cups cooked chicken, diced
• 1/2 cup butter & 1/2 cup flour
• 3 cups chicken stock & 1 cup milk
• 3 cups frozen mixed vegetables
• 1 egg for wash

Step-by-Step Instructions:

1. Melt butter in a large pot, whisk in flour, and gradually add stock and milk.
2. Stir in mixed veggies and chicken; cook for 5 minutes until thick.
3. Spread filling evenly over a large rimmed baking sheet lined with parchment paper.
4. Unroll both puff pastry sheets, pinch them together to cover the sheet pan, and drape over filling.
5. Brush with egg wash and bake at 400°F (200°C) for 25–30 minutes.

16. Hearty Turkey and Chicken Pot Pie Recipe

The ultimate post-holiday leftover transformation dish!

Ingredients:

• 1 cup cooked turkey + 1 cup cooked chicken, shredded
• 1/2 cup cooked stuffing or cornbread
• 2 pie crusts
• 1.5 cups turkey or chicken gravy
• 1 cup corn and green beans

Step-by-Step Instructions:

1. Line pie pan with bottom crust.
2. In a bowl, mix shredded turkey, chicken, corn, green beans, and gravy.
3. Layer half the filling into crust, sprinkle stuffing over it, and add remaining filling.
4. Top with second crust, seal edges, and cut vents.
5. Bake at 375°F (190°C) for 35–40 minutes.

17. Make Ahead Freezer Friendly Chicken Pot Pie Recipe

Prep now, bake later for stress-free meal planning.

Ingredients:

• 2 unbaked pie crusts in disposable foil pie pan
• 2 cups chicken breast, cooked and cooled
• 1/2 cup butter, 1/2 cup flour
• 2 cups chicken broth, 1/2 cup cream
• 2 cups frozen mixed veggies (fully thawed and drained)

Step-by-Step Instructions:

1. Prepare creamy chicken and vegetable filling according to standard stove top methods. Cool completely to room temperature.
2. Pour cool filling into pie shell, cover with top crust, crimp edges, and cut vents.
3. Wrap pie tightly in double layers of plastic wrap and heavy-duty aluminum foil. Freeze for up to 3 months.
4. To Bake: Bake directly from frozen at 375°F (190°C) for 70–80 minutes (cover edges with foil if browning too fast).

18. Ultra Creamy Cream Cheese Chicken Pot Pie Recipe

Rich cream cheese adds decadent body and tangy depth to the gravy.

Ingredients:

• 4 oz cream cheese, softened
• 2 cups cooked chicken
• 1 pie crust
• 3 tbsp butter, 3 tbsp flour
• 1.5 cups chicken broth
• 1 cup frozen peas and corn

Step-by-Step Instructions:

1. Sauté veggies in butter, stir in flour, then whisk in chicken broth.
2. Whisk in softened cream cheese until completely smooth and creamy.
3. Fold in chicken, peas, and corn. Pour into pie dish.
4. Top with pie crust, crimp, and vent.
5. Bake at 380°F (193°C) for 30 minutes until bubbling and golden.

19. Spicy Buffalo Chicken Pot Pie Recipe

A tangy, bold twist on classic comfort food.

Ingredients:

• 2 cups cooked chicken, shredded
• 1/3 cup Frank’s RedHot buffalo sauce
• 4 oz cream cheese
• 1/2 cup ranch dressing
• 1 cup diced celery and carrots
• 1 can refrigerated biscuits

Step-by-Step Instructions:

1. Melt cream cheese in a skillet; whisk in ranch dressing and buffalo sauce.
2. Stir in shredded chicken, celery, and carrots.
3. Transfer mixture to a 9×9-inch baking dish.
4. Arrange biscuits over top of buffalo chicken mixture.
5. Bake at 375°F (190°C) for 20 minutes until biscuits are cooked through and golden.

20. Low Carb Crustless Chicken Pot Pie Casserole

All the savory goodness without any pastry crust!

Ingredients:

• 3 cups cooked chicken, shredded
• 1 cup heavy cream
• 1/2 cup chicken broth
• 4 oz cream cheese
• 1 cup steamed broccoli florets & carrots
• 1/2 cup shredded cheddar cheese

Step-by-Step Instructions:

1. In a saucepan, melt cream cheese into heavy cream and broth over medium heat until smooth.
2. Stir in chicken, steamed broccoli, and carrots.
3. Pour mixture into a greased casserole dish.
4. Top evenly with shredded cheddar cheese.
5. Bake at 375°F (190°C) for 20 minutes until cheese is bubbly and lightly browned.

21. Savory Bacon Cheddar Chicken Pot Pie Recipe

Bacon and sharp cheddar bring savory smoke and rich flavor to every slice.

Ingredients:

• 6 slices bacon, cooked and chopped (reserve 2 tbsp bacon grease)
• 2 cups cooked chicken
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp flour
• 1.5 cups milk & chicken broth mix
• 1 cup frozen corn and peas
• 2 pie crusts

Step-by-Step Instructions:

1. Use reserved bacon grease in a skillet to whisk with flour; add milk and broth to form gravy.
2. Stir in chicken, chopped bacon, corn, peas, and cheddar cheese.
3. Pour filling into bottom pie crust.
4. Cover with top crust, seal edges, and cut vents.
5. Bake at 375°F (190°C) for 35 minutes until pie crust is golden brown.

22. Creamy Pot Pie Soup Chicken Pot Pie Recipe

The ultimate cozy bowl of comfort served with crisp pie crust crackers.

Ingredients:

• 2 cups cooked chicken
• 4 tbsp butter & 1/4 cup flour
• 3 cups chicken broth & 1 cup heavy cream
• 2 potatoes, peeled and diced
• 1 cup carrots and peas
• 1 pre-made pie crust (baked separately and cut into strips)

Step-by-Step Instructions:

1. Cut pie crust into strips or shapes; bake on a sheet pan at 400°F for 10 minutes until crisp. Set aside.
2. In a soup pot, melt butter, add diced potatoes and carrots; cook for 5 minutes.
3. Stir in flour, then pour in chicken broth. Simmer for 12 minutes until potatoes are tender.
4. Stir in heavy cream, cooked chicken, and peas; simmer for 5 minutes.
5. Ladle soup into bowls and serve with baked pie crust crackers on top.

23. Rosemary Thyme Herb Crust Chicken Pot Pie Recipe

Fresh herbs baked directly into the crust elevate every bite.

Ingredients:

• Herb Crust: 2 cups flour, 1 tbsp fresh rosemary (minced), 1 tbsp fresh thyme leaves, 1/2 cup cold butter, cold water.
• Filling: Standard chicken, pea, carrot, and cream filling.

Step-by-Step Instructions:

1. Pulse flour, minced rosemary, thyme, cold butter, and ice water in a food processor until pie dough forms. Chill for 30 minutes.
2. Cook your creamy chicken and vegetable pot pie filling on the stove.
3. Transfer filling into baking dish.
4. Roll out herb-infused pie dough, place over dish, brush with egg wash, and cut slits.
5. Bake at 380°F (193°C) for 35 minutes.

24. Fast Instant Pot Chicken Pot Pie Recipe

Dinner ready in under 20 minutes using pressure cooking power!

Ingredients:

• 1 lb raw chicken breast, cubed
• 1 cup chicken broth
• 1 cup chopped carrots and celery
• 1/2 cup heavy cream
• 2 tbsp cornstarch
• 1 cup frozen peas
• Biscuits or puff pastry (baked separately)

Step-by-Step Instructions:

1. Add cubed chicken, carrots, celery, and chicken broth to Instant Pot.
2. Lock lid and cook on High Pressure for 5 minutes, then quick release steam.
3. Turn on Sauté mode. Whisk cornstarch with heavy cream and pour into pot.
4. Stir in frozen peas; simmer for 2–3 minutes until sauce thickens into gravy.
5. Serve hot filling over warm, split baked biscuits.

25. Savory French Onion Chicken Pot Pie Recipe

Rich caramelized onions and melted Gruyère cheese meet traditional chicken pot pie.

Ingredients:

• 3 large yellow onions, thinly sliced
• 2 tbsp butter & 1 tbsp olive oil
• 2 cups cooked chicken
• 2 tbsp flour
• 1 cup beef or chicken broth
• 1/2 cup Gruyère or Swiss cheese, shredded
• 1 sheet puff pastry

Step-by-Step Instructions:

1. In a skillet over medium-low heat, caramelize onions in butter and oil for 25 minutes until deep brown.
2. Sprinkle flour over onions, stir in broth, and cook until thick.
3. Add chicken to onion gravy and pour into a pie dish. Top with shredded Gruyère cheese.
4. Lay puff pastry over cheese, crimp edges, and cut vent holes.
5. Bake at 400°F (200°C) for 25 minutes until pastry is puffed and golden.