North American

Serving

Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 60 min
Yield: 4 servings
Cuisine: North American
Ingredients: 2 chilled 9-inch pie crusts; 2 cups cooked chicken (shredded); 2 cups frozen mixed vegetables (peas; carrots; corn); 1/3 cup butter; 1/3 cup flour; 1 3/4 cups chicken broth; 1/2 cup heavy cream; 1 tsp thyme; 1 egg (for egg wash)

A savory pie filled with chicken, vegetables, and a creamy gravy.

60 minutes

Serves 4

Dinner

21 min prep

33 min cook

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Preheat your oven to 400°F (200°C). Line a 9-inch pie dish with one of the chilled pie crusts.
2
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
3
Gradually whisk in the chicken broth and heavy cream, cooking for 3-5 minutes until the gravy is thick and bubbling. Stir in the thyme, salt, and pepper.
4
Remove from heat and fold in the shredded chicken and frozen mixed vegetables until evenly coated in the rich gravy.
5
Pour the warm filling into the prepared pie crust. Top with the second crust, crimp the edges tightly to seal, and cut 4 small slits in the top crust to vent steam.
6
Brush the top crust lightly with beaten egg wash. Bake for 30-35 minutes until the crust is golden brown and flaky, and the filling is bubbling. Let it cool for 15 minutes before serving so the gravy can set.

Chicken Pot Pie — plated and served — Serving moment. How Chicken Pot Pie looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 84

Great leftovers 93

Pantry-friendly 27

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

535

Calories

29 g

Protein

20 g

Carbs

38 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Meat pies were a practical European cooking tradition carried to North America, where they became a way to extend roasted or stewed meat with vegetables and a sturdy pastry. By the mid-twentieth century, the chicken pot pie had become one of the defining American comfort foods, appearing first as a home-kitchen solution for Sunday roast leftovers and later as a commercial frozen product that cemented its place in the national food memory.

Listahan note

This version uses a butter-and-flour roux gravy thickened with cream, which produces a filling that stays cohesive when sliced rather than pouring out. The egg wash is not optional if you want a properly golden top crust.

Technique cues

The filling must be fully thick and bubbling before it goes under the top crust. A thin filling produces a soggy bottom crust and a watery slice.
Vent the top crust with at least four cuts before baking so steam can escape. Without vents, the crust puffs and separates from the filling.
Let the pie rest 10 minutes after pulling from the oven. Cutting immediately sends the filling running out of every slice.

Kitchen flow

Parallel prep: Make the filling while the bottom crust blind-bakes briefly; the filling needs to cool only enough so it does not melt the top crust on contact.
Make-ahead: The filling can be made 2 days ahead and refrigerated; assemble with cold crusts and bake directly from cold.
Leftover move: Reheat individual slices in a 350 degree oven rather than a microwave to keep the crust from going soft.
Cleanup rhythm: Line a baking sheet under the pie to catch any filling that bubbles over; saves scrubbing the oven floor.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

chilled 9-inch pie crusts

Top and bottom pastry shell

Purpose: Cold fat in the dough produces flaky layers; warm fat melts before the crust sets and the result is cracker-like rather than flaky.

Handling: Keep crusts refrigerated until the moment you use them; warm pastry tears and will not hold the filling during assembly.

Adaptation: Puff pastry on top only is a shortcut that produces a dramatic, flaky lid; skip the bottom crust and use an oven-safe skillet.

butter

Roux fat

Purpose: Butter builds the roux that thickens the gravy and contributes flavor that neutral oils cannot provide.

Handling: Melt over medium heat and whisk in flour immediately; do not let the butter brown before the flour goes in.

Adaptation: All-purpose shortening or a neutral oil can substitute in a dairy-reduced version; the gravy will be less rich.

chicken broth

Gravy base

Purpose: Good-quality broth carries the savory backbone of the filling and determines the overall flavor depth.

Handling: Add gradually while whisking to prevent lumps forming in the roux.

Adaptation: Low-sodium broth allows more control over seasoning; vegetable broth shifts the flavor but can work in a poultry-free version.

heavy cream

Richness and texture

Purpose: Cream makes the gravy velvety and stable; without it, the filling can look greasy or broken after baking.

Handling: Add after the broth is already incorporated and the roux is smooth.

Adaptation: Whole milk produces a lighter filling that is still stable; half-and-half splits the difference in richness.

cooked chicken (shredded)

Main protein

Purpose: Pre-cooked chicken means the pie bakes to set the crust, not to cook the filling through, which prevents both drying out the chicken and underbaking the pastry.

Handling: Shred to bite-sized pieces; large chunks make the filling hard to serve cleanly.

Adaptation: Leftover roast turkey is the most traditional substitute; canned chicken works in a pinch but reduce the broth slightly.

Technique notes

Chill the assembled pie for 15 minutes before it goes into the oven. The cold butter in the pastry produces better flake and the crust holds its shape better during baking.
Check the pie at 35 minutes; it is done when the crust is deep golden and you can see the filling actively bubbling through the vents.
If the edges brown before the center is done, tent them with strips of foil to prevent burning.

Ingredient swaps

Gluten-free direction: Use a certified gluten-free pie crust and substitute the all-purpose flour with a 1:1 gluten-free blend for the roux; the gravy may need an extra minute to thicken.
Dairy-free direction: Use olive oil for the roux fat and replace the cream with full-fat oat milk; the filling will be slightly less silky but still holds together.

Serve alongside

Simple green salad with apple cider vinaigrette
Roasted green beans with garlic
Cranberry sauce for a holiday version
Chardonnay with light oak
Hard cider
Chamomile tea for a warming dinner

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate covered for up to 3 days; the crust softens but the flavor holds.
Reheat slices on a baking sheet in a 350 degree oven for 15 minutes to restore some crust texture; avoid the microwave.
Freeze an unbaked assembled pie for up to 1 month; bake from frozen at 375 degrees, adding 20 to 25 minutes to the bake time.

Equipment

9-inch deep-dish pie dish
Medium saucepan for the gravy
Whisk
Pastry brush for egg wash

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