15 Best Chicken Pot Pie Recipes

Classic Chicken Pot Pie

A timeless dish, the classic chicken pot pie delivers a comforting and hearty meal.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup chicken broth
• 1 cup milk
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups mixed vegetables (peas, carrots, green beans)
• 2 pie crusts

Cooking Method:

1. Preheat your oven to 425°F (220°C).
2. In a saucepan, melt butter over medium heat, stir in flour, salt, and pepper until smooth.
3. Gradually whisk in broth and milk; bring to a boil and cook until thickened.
4. Stir in chicken and vegetables, remove from heat.
5. Place one pie crust in a pie dish, pour in the filling, then top with the second crust.
6. Seal and flute edges, cut slits in the top to allow steam to escape.
7. Bake for 30-35 minutes or until crust is golden and filling is bubbly.

Curried Chicken Pot Pie

Add a twist to the classic with a hint of curry to spice up your chicken pot pie.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tablespoon curry powder
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups mixed vegetables (peas, potatoes, carrots)
• 2 pie crusts

Cooking Method:

1. Preheat your oven to 425°F (220°C).
2. Melt butter in a saucepan, stir in flour, salt, and curry powder until smooth.
3. Gradually add broth and coconut milk, bring to a boil and cook until thickened.
4. Stir in chicken and vegetables, then remove from heat.
5. Pour the filling into a pie crust, cover with the second crust.
6. Seal edges and cut slits in the top.
7. Bake for 30-35 minutes or until crust is golden and filling is bubbly.

Herb and Garlic Chicken Pot Pie

Infuse an aromatic blend of herbs and garlic for an extra savory chicken pot pie.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup chicken broth
• 1 cup milk
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1 1/2 cups mixed vegetables
• 2 pie crusts

Cooking Method:

1. Preheat oven to 425°F (220°C).
2. Melt butter in a saucepan, add garlic, and sauté until fragrant.
3. Stir in flour, salt, thyme, and rosemary until smooth.
4. Gradually whisk in broth and milk, cook until thickened.
5. Add chicken and vegetables, remove from heat.
6. Place filling in a pie crust, top with the second crust, seal and flute the edges.
7. Cut slits for steam, bake for 30-35 minutes until golden.

Mexican-Style Chicken Pot Pie

Give your chicken pot pie a fiesta kick with Mexican-inspired flavors.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup chicken broth
• 1 cup salsa
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 1/2 cups corn and black beans
• 2 pie crusts

Cooking Method:

1. Preheat oven to 425°F (220°C).
2. Melt butter in a saucepan, add flour, cumin, and chili powder, stir until smooth.
3. Gradually add broth and salsa, cook until thickened.
4. Stir in chicken, corn, and black beans, remove from heat.
5. Fill a pie crust with the mixture, cover with the second crust, and seal edges.
6. Cut slits for steam, bake for 30-35 minutes until crust is golden.

French Onion Chicken Pot Pie

Bring the delightful essence of French onion soup into your pot pie creation.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup beef broth
• 1 cup milk
• 1 large onion, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/3 cup all-purpose flour
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1 1/2 cups mixed vegetables
• 2 pie crusts

Cooking Method:

1. Preheat your oven to 425°F (220°C).
2. Heat olive oil and butter in a skillet, sauté onions until caramelized.
3. Add flour, thyme, and salt, stirring until smooth.
4. Gradually add broth and milk, cook until thickened.
5. Stir in chicken and vegetables, remove from heat.
6. Pour filling into a pie crust, cover with the second crust, and seal edges.
7. Cut slits for steam, bake for 30-35 minutes until golden.

Bacon and Cheddar Chicken Pot Pie

Indulge in the irresistible combination of bacon and cheddar in your chicken pot pie.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup chicken broth
• 1 cup milk
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 1 1/2 cups mixed vegetables
• 2 pie crusts

Cooking Method:

1. Preheat your oven to 425°F (220°C).
2. Melt butter in a saucepan, stir in flour, salt, and pepper until smooth.
3. Gradually whisk in broth and milk, bring to a boil and cook until thickened.
4. Stir in chicken, bacon, cheddar cheese, and vegetables, remove from heat.
5. Pour filling into a pie crust, cover with the second crust, and seal edges.
6. Cut slits for steam, bake for 30-35 minutes until golden.

Creamy Mushroom Chicken Pot Pie

Enhance your chicken pot pie with the richness of creamy mushrooms for a gourmet experience.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup chicken broth
• 1 cup cream
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups sliced mushrooms
• 1 teaspoon thyme
• 1 1/2 cups mixed vegetables
• 2 pie crusts

Cooking Method:

1. Preheat oven to 425°F (220°C).
2. Melt butter in a saucepan, sauté mushrooms until tender.
3. Add flour, salt, and thyme, stir until smooth.
4. Gradually whisk in broth and cream, cook until thickened.
5. Stir in chicken and vegetables, remove from heat.
6. Pour filling into a pie crust, cover with the second crust, seal and flute edges.
7. Cut slits for steam, bake for 30-35 minutes until golden.

Buffalo Chicken Pot Pie

Spice up your meal with a buffalo chicken pot pie that's perfect for spice lovers.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup buffalo sauce
• 1/2 cup chicken broth
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 1/2 cups mixed vegetables (carrots, celery, peas)
• 2 pie crusts

Cooking Method:

1. Preheat oven to 425°F (220°C).
2. Melt butter in a saucepan, stir in flour, salt, and garlic powder until smooth.
3. Gradually whisk in buffalo sauce and broth, cook until thickened.
4. Stir in chicken and vegetables, remove from heat.
5. Pour filling into a pie crust, cover with the second crust, seal edges.
6. Cut slits for steam, bake for 30-35 minutes until golden.

Spinach and Artichoke Chicken Pot Pie

Combine the classic spinach and artichoke dip flavors with chicken pot pie for a creamy delight.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup chicken broth
• 1 cup cream cheese
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup baby spinach
• 1 cup artichoke hearts, chopped
• 2 pie crusts

Cooking Method:

1. Preheat oven to 425°F (220°C).
2. Melt butter in a saucepan, add flour and salt, stir until smooth.
3. Gradually whisk in broth and cream cheese, cook until thickened.
4. Stir in chicken, spinach, and artichokes, remove from heat.
5. Pour filling into a pie crust, cover with the second crust, seal edges.
6. Cut slits for steam, bake for 30-35 minutes until golden.

Pesto Chicken Pot Pie

Brighten up your pot pie with the fresh flavors of basil pesto for a unique twist.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup chicken broth
• 1/2 cup pesto
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups cherry tomatoes, halved
• 1 1/2 cups mixed vegetables
• 2 pie crusts

Cooking Method:

1. Preheat oven to 425°F (220°C).
2. Melt butter in a saucepan, stir in flour, salt, and pepper until smooth.
3. Gradually whisk in broth and pesto, cook until thickened.
4. Stir in chicken, tomatoes, and vegetables, remove from heat.
5. Pour filling into a pie crust, cover with the second crust, seal edges.
6. Cut slits for steam, bake for 30-35 minutes until golden.