Chicken pot pie recipes are among my absolute favorites. I adore the confluence of flavors, both classic and unexpected, that define this beloved dish.

I start with a tender, flaky crust that holds a duo of chicken and vegetables, along with a cream sauce that is anything but corn-starchy. I then transition to a recipe that uses, instead of chicken, vegetables and lentils.

The availability of a concordance of ingredients (vegetables) and substitutes (like lentils) allows for a riff on the classic that kind of makes the classic kind of middlebrow: the Vegetarian Chicken Pot Pie. My recipe also saves the best part—the crust—for the top and bottom.

I do not swap coconut flour for all-purpose flour, because that kind of thing is not in my pie. In the past, I’ve skipped using a crust in making pot pies.

So why not make a creamy filling, nab a thick crust (top and bottom), and get down to some serious pie-making? After all, coconut milk is a perfectly valid ingredient!

The 15 Best Chicken Pot Pie Recipes

1. Classic Chicken Pot Pie Recipe

This Classic Chicken Pot Pie has a creamy filling of diced chicken, carrots, peas, and celery, thickened with a buttery roux made from flour, chicken broth, and milk, and a flaky pie crust.

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and diced
• 1 cup chopped carrots
• 1 cup peas
• 1/2 cup chopped celery
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• Salt and pepper to taste
• 2 unbaked pie crusts

Instructions

1. Set your oven to 425°F (220°C) to warm up.

2. In a medium saucepan, melt the butter over medium heat. Stir in the flour, and cook for about 1 minute. Gradually whisk in the chicken broth and milk. Simmer until thickened, stirring frequently.

3. Mix together the sauce and the cooked chicken, carrots, peas, and celery. Season the mixture with salt and pepper.

4. Put a 9-inch pie crust in a dish. Pour the filler into the crust. Top with the second pie crust, sealing and crimping its edges above the first. Cut several slits in the upper crust to allow steam to escape. Bake in a preheated 375°F oven for the same amount of time as a single pie crust, about 30 to 35 minutes, until golden brown.

2. Easy Chicken Pot Pie Recipe

Prepare a satisfying home-style meal with my Easy Chicken Pot Pie Recipe. Using the main ingredient of previously cooked chicken, it combines that healthy trusty protein with mixed delectable vegetables and an easy-to-make cream of chicken soup filling all between flaky pie crusts.

Ingredients

2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (like peas and carrots)
1 can (

10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package refrigerated pie crusts (2 crusts)

Instructions

1. Set your oven to 400°F (204°C) to warm it up.

2. In a large bowl, blend all the ingredients together:
Shredded chicken
Mixed vegetables
Cream of chicken soup
Chicken broth
Salt
Pepper Make sure to mix thoroughly.

3. Put a pie crust in a 9-inch pie dish, pressing it into the bottom and up the sides. Pour the chicken mixture into the crust.

4. Place the second crust over the pie, folding the edges under and sealing them well. Let the top crust vent by cutting several slits into it. Bake for 30-35 minutes or until the top is golden brown. Remember: The crust has to cool before it can be sliced, so let the pie sit for a few minutes after coming out of the oven.

3. Homemade Chicken Pot Pie Recipe

Making a chicken pot pie from scratch is simple, and the reason is the tender, shredded chicken that forms the base for what is essentially a creamy sauce made from chicken broth and milk. The sauce is then garnished with a medley of peas, carrots, and corn, and all of that is ensconced between layers of flaky pie crust.

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup chicken broth
• 1 cup milk
• 2 cups mixed vegetables (peas, carrots, and corn)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 package refrigerated pie crusts (2 crusts)

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Instructions

1. The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).

2. In a saucepan, combine the butter and medium heat. Stir in the flour and cook for about 1 minute until it forms a paste. Gradually whisk in the chicken broth and milk, and cook until the mixture thickens and bubbles.

3. Combine the mixed vegetables and the cooked chicken with the sauce, then add seasoning—salt and pepper to taste.

4. Position a pie crust in a pie dish, fill it with the chicken mixture, and place the second crust over top. Crimp the edges to seal, then make a few slits in the crust to allow steam to escape. Bake for 30-35 minutes, until golden brown. Let cool very slightly before cutting into wedges and serving.

4. Skillet Chicken Pot Pie Recipe

I present to you my Skillet Chicken Pot Pie, a dish both simple and splendid in its heartiness—a hearty dish it is, with diced chicken, peas, carrots, onion, and a creamy sauce of chicken broth and heavy cream. For an easy, comforting meal, there’s really nothing better than this topped with golden puff pastry.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 cup frozen peas and carrots
1 small onion, diced
1 cup chicken broth
1 cup heavy cream
1 sheet puff pastry, thawed

Instructions

1. Set your oven to 400°F (200°C) in preparation for cooking. Select a large, oven-safe skillet and place it on the stove. Turn the heat to medium-high and pour in some olive oil. Then, take a pound of chicken and cut it into a half-dollar’s worth of pieces. Add the chicken to the hot skillet and sauté until it is golden brown and no longer pink in the center, about 5-7 minutes.

2. Place the diced onion in the skillet and sauté until translucent, about 3 minutes. Stir in the frozen peas and carrots and sauté for another 2 minutes.

3. Add the chicken broth and heavy cream, stirring to combine. Let the mixture simmer until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

4. Take the skillet off the heat and position the puff pastry over the top, cutting it to size as necessary. Move the skillet into the oven that has been preheated and bake the dish until the puff pastry has turned a beautiful golden brown—this will take about 15 to 20 minutes. Serve up the dish as hot as you can stand it.

5. Gluten-Free Chicken Pot Pie Recipe

Uncover a gluten-free chicken pot pie recipe that is both nourishing and delightful. Its main ingredient is tender, shredded chicken, but it also calls for an equal part of shoulder and elbow.

That’s right; this recipe features a mix of two types of gluten-free flour—one for the interior creamy mixture and one for the top crust. Even if you don’t require a gluten-free crust, you might want to reconsider and give it a try.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice-cold water
• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (peas, carrots, corn)
• 1/2 cup gluten-free chicken broth
• 1/2 cup heavy cream

Instructions

1. Your oven should be at 400°F (200°C) before you start. In a bowl, you need to stir together the gluten-free flour and the diced butter until—well, this is almost like an art project—you want it to look like coarse crumbs. Not too far along, though, because you and I both know that this will become a dough. And just as you should do with any kind of pie crust, you need to aim for a somewhat wet but also somewhat cohesive dough that doesn’t just fall apart.

2. On a floured surface, roll out the dough and place it into a pie dish that measures 9 inches across. In another bowl, mix the following ingredients: chicken that has been shredded, vegetables that have been mixed, broth that has been chicken, and cream that is heavy. Taste for salt and pepper before serving.

3. The prepared pie crust is filled with the chicken mixture. Remaining dough is rolled out and placed over the filled pie. The edges are sealed, slits are cut in the top for steam to escape, and the Chicken Pot Pie is ready for baking.

4. Cook for 30 to 35 minutes, or until the crust is a lovely golden brown and there are no suspicious bubbles in the filling. Let it sit for a few moments—give a timer a good excuse to exist for 4 minutes; that’s how long it will take for the pot pie to cool down to a safe serving temperature.

6. Keto Chicken Pot Pie Recipe

This Keto Chicken Pot Pie is a low-carb, savory delight that combines shredded chicken with a creamy broth and mixed vegetables. There’s an almond flour crust that’s perfect for stuffing, and this pot pie is just waiting to be devoured on a cold night.

It’s the keto-friendly, comforting meal your future self will thank you for.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup mixed low-carb vegetables (e.g., cauliflower, broccoli, green beans)
• 1/4 cup almond flour
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to warm up. Meanwhile, in a skillet that is set over medium heat, place the butter and let it melt. Once melted, add the mixed vegetables to the skillet and stir them around. Sauté them until they reach a point of tenderness.

2. Pour in the chicken broth and bring it to a simmer. Stir in the heavy cream and season with salt and pepper. Let it simmer for a few minutes until it thickens just slightly.

3. Add the shredded chicken and almond flour, mixing well until you have a homogeneous mixture. Put the mixture into a casserole dish.

4. In the oven set at a temperature that has been brought up to the desired level, place the dish you want to cook. Wait 20 to 25 minutes, and watch the dish through the oven window. You want to see that the top of the dish has become golden and that any filling it might have is now bubbling away. When you see all that, pull the dish out of the oven and let it sit for a bit before you start serving.

7. Instant Pot Chicken Pot Pie Recipe

Here’s my recipe for Instant Pot Chicken Pot Pie. This one is made with boneless chicken breasts, chicken broth, and a mix of vegetables.

They’re very good, and the cozy meal is topped with refrigerated dough—no pastry to roll out or fuss with. I call for a pint of Biscuit Dough (which is what a tube of those little round biscuits amounts to) in the recipe below.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup chicken broth
• 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 can (10 oz) cream of chicken soup
• 1 package refrigerated biscuit dough

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Instructions

1. Select the sauté setting on the Instant Pot and cook the onion and garlic, diced, until the onion is translucent.

2. Add the chicken pieces and sauté until they are lightly browned on all sides.

3. Deactivate the sauté mode, and introduce the chicken broth, frozen vegetables, dried thyme, salt, and pepper. Mix well to put everything in order and to have a harmonious combination.

4. To cook in an Instant Pot under high pressure for 5 minutes, use these steps:

1. Put the lid on the Instant Pot and secure it.

2. Set the Instant Pot to sealing.

3. Set the Instant Pot to cook on high pressure for 5 minutes (it will take some time to come to pressure before the cooking time starts).

5. Blend the cream of chicken soup well with the other ingredients.

6. Take off the cover, switch the Instant Pot back to sauté mode, and plop the biscuit dough onto the mixture. Allow it to cook for 5-7 minutes so the dough can properly biscuity up, stirring occasionally. Then, serve hot.

8. Bisquick Chicken Pot Pie Recipe

This comforting Bisquick Chicken Pot Pie dish has cooked chicken, thawed mixed vegetables, and creamy condensed chicken soup. With its delightful golden topping, it adds just the right amount of crust to the warm, savory filling.

Ingredients

1 cup cooked, diced chicken
1 cup frozen mixed vegetables (such as peas, carrots, or corn), thawed
1 cup milk
1 can (

10.5 oz) condensed cream of chicken soup
1 cup Bisquick baking mix
1/2 cup chicken broth
1/4 teaspoon black pepper

Instructions

1. Set your oven to 400°F (200°C) for preheating.

2. In a big bowl, combine the diced chicken, thawed mixed vegetables, condensed cream of chicken soup, chicken broth, and black pepper. Pour the mixture into a greased 9-inch pie pan.

3. In another bowl, blend together the Bisquick baking mix and milk until smooth and well combined. Pour this blend over the chicken mixture in the pie pan.

4. Put in the preheated oven and set to 30 minutes, or until the top is a brown gold and the filling appears, well, bubbly. Yes, that’s how to tell if it’s done. And then serve, but remember: This gets very hot and stays very hot for a long time.

9. Crockpot Chicken Pot Pie Recipe

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Experience the ease of making Chicken Pot Pie in a Crockpot. This recipe features chicken breasts, mixed vegetables, cream of chicken soup, and chicken broth.

It’s a comforting dish slow-cooked to perfection that lets the flavors meld together in a low and slow cooking environment.

Ingredients:
Chicken breasts (about

1.5 lbs), cut into bite-sized pieces
2 cups frozen mixed vegetables (peas, carrots, corn)
1 can cream of chicken soup (

10.5 oz)
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Instructions

1. Put the chicken pieces in the bottom of the crockpot. Season them with salt, pepper, garlic powder, and onion powder.

2. Put the frozen mixed vegetables on top of the chicken.

3. Directly from the source material: Pour the can of cream of chicken soup and the chicken broth over the vegetables and chicken. Stir gently to combine.

4. Coving and cooking on low for 6-8 hours or on high for 3-4 hours will result in fully cooked, tender chicken. During the cooking process, take a moment to stir and mix the ingredients together.

10. Puff Pastry Chicken Pot Pie Recipe

Uncover the secrets to making Puff Pastry Chicken Pot Pie, a dish that offers rib-sticking pleasure. This recipe starts with—what else?—chicken and lots of it.

You need four thick, juicy, and tender chicken breasts. You also need a medley of vegetables.

What kind? It’s up to you.

Ingredients
2 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cubed
1 cup frozen mixed vegetables (peas, carrots, corn)
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 sheet puff pastry, thawed
Salt and pepper to taste

Instructions

1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius). In a large skillet, over medium heat, melt the butter. Pour in the cubed chicken and sauté until it is browned and cooked through, about 5–7 minutes.

2. Incorporate the frozen mixed vegetables and cook for an additional 2-3 minutes. Add the flour, and stir to combine. Finish with chicken stock. Bring to a simmer and stir occasionally for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.

3. Slowly add the chicken broth while stirring constantly until the mixture begins to thicken. Add salt and pepper to taste.

4. Move the chicken mixture into a baking dish. Roll the puff pastry and cover the baking dish, trimming the excess. Bake for 20-25 minutes, or until the puff pastry is golden brown and flaky. Serve.

11. Mini Chicken Pot Pie Recipe

I am sharing a quick and delightful Mini Chicken Pot Pie recipe that features cooked shredded chicken, mixed vegetables, and cream of chicken soup, all nestled in biscuit dough for a simple yet satisfying mini meal.

Ingredients

1 cup cooked, shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (

10.5 oz) cream of chicken soup
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 package (8-count) refrigerated biscuit dough

Instructions

1. The oven should be preheated to 375°F (190°C). A muffin tin should be lightly greased.

2. A mixing bowl should contain the following: cooked chicken, mixed vegetables, cream of chicken soup, and spices—specifically, garlic powder and thyme. After you put all of that in the bowl, stir it up until it’s evenly distributed.

3. On a clean surface, take each biscuit, flatten it out, and then press it into the slots of a muffin tin so that it takes on the shape of a cup.

4. Evenly spoon the chicken mixture into every biscuit cup. Bake 15
18 minutes, or until the edges of the biscuits are golden brown and the filling is heated through.

12. Southern Chicken Pot Pie Recipe

Southern Chicken Pot Pie
The comforting dish known as Southern Chicken Pot Pie showcases the flavors and textures of shredded chicken, melded with mixed vegetables, and a creamy broth. This good, old-fashioned Southern delicacy wouldn’t be complete without a golden, flaky crust.

From the pot.

Ingredients

2 cups cooked chicken, shredded
1 cup mixed vegetables (peas, carrots, and corn)
1 cup chicken broth
1/2 cup heavy cream
1 sheet store-bought pie crust
Salt and pepper to taste#

Instructions

1. Set your oven to 375°F (190°C).

2. In a substantial mixing bowl, combine the chicken that has been cooked, mixed vegetables, chicken broth, and heavy cream. Season the mixture with salt and pepper to your liking.

3. Put the mixture into a pie dish and cover it with the pie crust, crimping the edges to seal.

4. Make tiny incisions in the upper crust so steam can escape. Then bake the pie for 35 to 40 minutes, or until the upper crust is golden brown and the filling is screaming hot. Allow the pie to sit for a few minutes before cutting into it.

13. Vegetarian Chicken Pot Pie Recipe

A warm vegetarian chicken pot pie combines carrots, potatoes, peas, and mushrooms simmered in vegetable broth with cream. Topped with a golden pie crust, this dish is comforting and satisfying.

Ingredients

1 cup chopped carrots
1 cup chopped potatoes
1 cup peas
1 cup diced mushrooms
2 cups vegetable broth
1 cup heavy cream or plant-based cream alternative

Instructions

1. Set the oven to 400°F (200°C) to preheat.

2. In a big saucepan, mix the carrots, potatoes, peas, and mushrooms. Pour in the vegetable broth and bring to a boil. Let it simmer until the veggies are tender, around 10 minutes.

3. Mix in the heavy cream and let it cook for another 5 minutes until the mixture thickens. Add salt and pepper to taste.

4. Pour the vegetable filling into a pie dish and cover with a pie crust of your choosing. Bake in a 350°F oven for 20 to 25 minutes, or until the crust is golden brown. Cool for 10 minutes before slicing and serving.

14. Creamy Chicken Pot Pie Recipe

Savor the warmth with my Creamy Chicken Pot Pie recipe, tender shredded chicken, mixed vegetables, and a luxurious sauce made from heavy cream and chicken broth, all tucked inside a flaky puff pastry.

Ingredients

1 cup cooked chicken, shredded
1 cup mixed vegetables (like peas, carrots, and corn)
1/2 cup heavy cream
2 cups chicken broth
1/4 cup all-purpose flour
2 tablespoons butter
1 sheet puff pastry, thawed#

Instructions

1. Set your oven to a temperature of 400°F (200°C).

2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, and cook for about 1 minute, stirring constantly, until the mixture is golden.

3. Slowly incorporate the chicken broth and whipping cream into the mixture, cooking it until it reaches a nice, thick consistency. Blend in the shredded, cooked chicken and the medley of mixed vegetables, and season the whole thing with salt and pepper to taste.

4. Into a baking dish, pour the chicken mixture. Over that, drape the puff pastry sheet. Trim off the excess. Bake for 25 to 30 minutes, or until the pastry is golden brown and has puffed up to your liking.

15. Dairy-Free Chicken Pot Pie Recipe

Investigate my Dairy-Free Chicken Pot Pie formula. It features tender, cubed chicken; mixed vegetables; and creamy coconut milk—everything you would expect in a typical chicken pot pie.

But this one happens to be dairy-free and, lest ye think it is an empty shell, it’s encased in a crispy, dairy-free pie crust.

Ingredients
1 pound boneless, skinless chicken breasts, cubed
2 cups mixed vegetables (such as peas, carrots, and corn)
1 onion, chopped
2 tablespoons olive oil
1 can (about 1

3.5 oz) coconut milk
1/4 cup all-purpose flour
2 sheets dairy-free pie crust

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook until it is translucent. Preheat the oven to 400°F (200°C).

2. Add the cubed chicken and cook until browned on all sides. Stir in the mixed vegetables and cook for an additional 5 minutes.

3. Dust the chicken and vegetables with flour, stirring to coat them. Slowly add the coconut milk while stirring, and allow the mixture to thicken.

4. Line a pie dish with one sheet of dairy-free pie crust. Pour the filling mixture into the crust, then cover with the second sheet. Seal and crimp the edges, then cut slits in the top to allow steam to escape. Bake for 25-30 minutes, or until the crust is golden brown. Let cool slightly before serving.