Why the corn stays in my chicken pot pie
I love to make Turkey Pot Pie with Thanksgiving leftovers, but this homemade chicken pot pie is on regular rotation the rest of the year.
With its flaky and buttery crust…
And that creamy herb sauce that bubbles over while baking.
Here’s the part most pot pie recipes skip: the corn and the dried tarragon. Carrots, celery, and peas are the standard three, and the corn is what adds a little sweetness while the tarragon is the herb that makes people ask what you put in it.
It looks absolutely stunning with its golden top and cute cut-out design.
It’s also the rare pot pie that was tested gluten-free and dairy-free, so a 1-to-1 flour blend and cashew milk get you the same thick, creamy sauce.
One pie gets you dinner and the vegetables in the same dish, and it keeps for three or four days in the fridge. That’s a lot of mileage out of one pie plate.
This was my first time making a chicken pot pie from scratch and I absolutely LOVE it, the recipe and instructions were so easy to follow and it’s turned out perfect thickness and delicious. I even made the gluten free pie crust recipe and it is soooo good.
– Kelsey
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Pie crust: You need two, one for the bottom and one for the top. A homemade pie crust is worth it here since store-bought crusts overbake easily during a long bake, but two refrigerated crusts absolutely work when you want to skip a step.
- Chicken: Any cooked, shredded chicken works. A store-bought rotisserie chicken is the fastest route, or make your own Instant Pot shredded chicken.
- Carrots, celery, and onion: Chop all three finely so they soften into the sauce instead of staying crunchy in the finished pie. A bag of frozen mixed vegetables saves you the chopping.
- Corn and peas: Both go in frozen, no thawing needed. The corn is the one I’d tell you not to leave out, since it’s the little bit of sweetness that keeps the filling from tasting flat.
- Flour: This is what thickens the sauce. All-purpose flour works, and a 1-to-1 gluten-free blend is what I tested if you need this to be gluten-free.
- Milk: Whole milk gives you the creamiest sauce. Unsweetened cashew or almond milk was tested too, so the dairy-free version comes out just as thick.
- Broth: Chicken broth or vegetable broth both work here. A spoonful of Better Than Bouillon stirred into hot water saves you opening a whole carton.
- Dried herbs: Rosemary, thyme, and tarragon together are what make this taste like more than the sum of its parts. Tarragon is the unexpected one, and it’s the reason people ask what’s in it.
- Garlic: Crushed fresh cloves, not the jarred kind. I use a garlic press so I’m not mincing by hand.
- Egg: Whisked with a splash of milk, this becomes the egg wash that turns the top crust deep golden. It’s technically optional, but it’s the difference between a nice crust and a bakery-looking one.
How to Make Chicken Pot Pie
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Get the crusts and chicken ready.
Roll each pie crust out to about 11 inches across so it fits a 9-inch pie plate. Cook and shred your chicken, or pull the meat off a rotisserie chicken, then preheat the oven to 425°F.
Soften the vegetables.
Melt the butter in a large skillet or Dutch oven and sauté the celery, carrots, and onion over medium heat for 7 to 8 minutes. Add the crushed garlic and keep everything moving for one more minute.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Build the creamy sauce.
Turn the heat to low and sift in the flour, stirring until it disappears into the vegetables. Then add the broth and milk a little at a time, stirring well and letting the sauce thicken slightly before the next addition.
Pour slow, and let it thicken between splashes. Dumping all the liquid in at once is the number one reason pot pie filling turns out soupy, so give the sauce a few seconds to catch up each time.
Finish the filling off the heat.
Turn off the heat and stir in the salt, pepper, herbs, peas, and corn. The frozen vegetables go straight in from the bag, and the residual heat is plenty to take the chill off.
Let the filling cool about 10 minutes for the flakiest bottom crust. Hot filling starts melting the butter in the dough before the pie ever gets to the oven, so a short rest on the counter helps the bottom crust stay crisp.
The Pie Dish I L❤️VE!
If you’re looking for the perfect pie dish, I swear by a good ceramic one! It conducts heat evenly (hello, golden crust every time), goes from oven to table beautifully, and honestly just makes everything feel a little more special.
I use mine for quiches, pies, tarts… you name it!
Fill the pie.
Lay one crust into a greased 9-inch pie plate, scatter the chicken across the bottom, then pour the vegetable sauce right over the top.
Chicken on the bottom, sauce poured over it. Layering it in this order keeps most of the wet filling off the raw bottom crust, which is the easiest way to avoid a soggy base.
Seal, crimp, and vent.
Cover with the second crust and trim the excess with a sharp knife, then tuck the bottom crust up into the top so the pie is sealed all the way around. Push in one-inch segments with both thumbs to crimp the edge.
Brush on the egg wash and bake.
Cut a few vents in the top so steam can escape, then whisk one egg with a tablespoon of milk and brush it over the whole top crust. Bake at 425°F for 45 to 50 minutes, with a sheet pan underneath to catch drips, until the top is golden and the filling is bubbling.
Tent the edges with foil if they brown faster than the middle. Check around the 30-minute mark and lay a loose ring of foil over the crimped edge so it doesn’t go dark before the center is done.
Let it rest before slicing.
Give the pot pie 10 to 15 minutes on the counter before you cut into it. The sauce keeps thickening as it cools, and that rest is what gets you a slice that holds together.
Oops! What did I do wrong?
Why is my pot pie filling runny? Usually one of two things. Either the broth and milk went in faster than the sauce could thicken, or the pie didn’t get its 10 to 15 minutes of rest before you cut it, since the filling sets up as it cools.
Why is the bottom crust soggy? Wet filling sitting directly on raw dough is the cause. Layering the chicken in first and pouring the sauce over the top helps a lot, and you can also pre-bake the bottom crust for 10 to 15 minutes at 375°F before you fill it.
The edges got too dark before the middle was done. That happens at 425°F, and it’s an easy fix. Lay a loose ring of foil over the crimped edge around the 30-minute mark and keep baking.
Can I make this with just a top crust? Yes, and it’s a little less work. You’ll want to spoon it out instead of slicing it, since there’s no bottom crust holding each piece together.
Can I use a bag of frozen mixed vegetables? Absolutely. A bag of carrots, peas, and corn skips all the chopping and goes in right where the fresh vegetables would.
FAQs
Yes! Assemble the pie up to 24 hours in advance and refrigerate until you’re ready to bake. Let it sit at room temperature for about 1 hour before baking as directed.
Absolutely. You can freeze the pie either baked or unbaked for up to 3 months, though freezing it before baking gives the flakiest crust. Thaw overnight in the refrigerator before baking or reheating.
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 to 4 days. Reheat, covered with foil, in a 350°F oven for about 20 minutes, or microwave individual servings until warmed through.
A runny filling is usually caused by adding the broth and milk too quickly or slicing the pie immediately after baking. Add the liquids gradually, allowing the sauce to thicken between additions, and let the pie rest for 10 to 15 minutes before serving.
Classic chicken pot pie includes carrots, celery, and peas, but corn adds a subtle sweetness that balances the rich, savory filling and complements the herbs beautifully.
Rosemary and thyme provide the classic cozy flavor, while a touch of tarragon adds a subtle, distinctive taste that makes this recipe stand out.
Yes! Rotisserie chicken is a great time-saving option and works perfectly in this recipe. Any cooked, shredded, or cubed chicken will work.
Baking the pie on the lower oven rack helps the bottom crust cook through and become golden and flaky, preventing a soggy crust.
Letting the pie rest for 10 to 15 minutes allows the filling to set, making it much easier to slice and serve without the sauce running out.
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Homemade Chicken Pot Pie
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Equipment
- Rolling Pin
Ingredients
- 2 homemade pie crusts
- 1 pound chicken cooked, about 3 – 3 ½ cups
- 2 tablespoons butter
- ½ cup celery finely chopped
- 1 cup carrots finely chopped
- 1 small sweet onion finely chopped
- 2 cloves garlic crushed
- ½ cup flour gluten-free 1-to-1 blend
- ¾ cup milk cashew or almond milk
- 1 ¼ cups broth chicken or vegetable, regular sodium
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- ¼ teaspoon tarragon dried
- ¾ cup frozen peas
- ¾ cup frozen corn
- 1 large egg optional
- 1 tablespoon milk optional
Instructions
- Prepare homemade pie crusts. Roll each one out to 11-inches across for a 9-inch pie plate.2 homemade pie crusts
- Cook Instant Pot shredded chicken or use a rotisserie chicken.1 pound chicken
- Preheat oven to 425 degrees.
- In a large skillet or Dutch oven add butter, celery, carrots, and onion. Sauté over medium heat for 7-8 minutes.2 tablespoons butter, ½ cup celery, 1 cup carrots, 1 small sweet onion
- Add crushed garlic and continue sautéing for 1 minute.2 cloves garlic
- Reduce heat to low and sift in flour. Stir flour into vegetables until it is well combined.½ cup flour
- Incrementally add in chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.¾ cup milk, 1 ¼ cups broth
- Turn off heat and stir in salt, pepper, herbs, peas, and corn.½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon thyme, ¼ teaspoon rosemary, ¼ teaspoon tarragon, ¾ cup frozen peas, ¾ cup frozen corn
- Place one 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with non-stick cooking spray.
- Add chicken along the bottom of the pie crust and pour in the vegetable sauce.
- Cover the chicken and vegetables with the second pie crust. Trim the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust so the entire pot pie is sealed. Using both thumbs, push in 1-inch segments along the edge to create a fluted effect.
- Cut a few vent holes in the top of the pie dough so steam can be released while baking.
- Optional: Whisk together one egg and a tablespoon of milk. Brush egg wash over the pie crust to make it golden and flaky.1 large egg, 1 tablespoon milk
- Bake chicken pot pie in the preheated oven for 45-50 minutes or until the top is golden brown. Make sure you place an extra pan underneath the pot pie to catch any drippings.
- Once the pot pie is cooked, let it cool for 10-15 minutes before serving. Enjoy!
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Video
Notes
- Vegetables: A bag of frozen mixed vegetables works in place of the corn, peas, and carrots.
- Prep ahead: Assemble the whole pie and refrigerate up to 24 hours before baking. Let it sit at room temperature for 1 hour, then bake as directed.
- To store: A fully baked chicken pot pie will keep for 3 to 4 days in an airtight container in the refrigerator.
- To freeze: Seal in an airtight container and freeze for up to 3 months, either baked or unbaked. Freezing before baking is best for crust texture.
- To reheat: Cover with foil and warm in a 350°F oven for about 20 minutes. Smaller portions do fine in the microwave, though the crust will soften.
- Soggy bottom: Layer the chicken in first and pour the sauce over the top. For extra insurance, pre-bake the bottom crust 10 to 15 minutes at 375°F before filling.
- Dark edges: Lay a loose ring of foil over the crimped edge around the 30-minute mark if it is browning faster than the center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with chicken pot pie
Since the pie already has your protein, your vegetables, and a whole lot of crust in one dish, I keep the sides light and green. Something fresh and a little acidic is what the plate actually wants next to all that cream sauce.
A Cucumber Tomato Salad is my go-to since it’s no-cook and comes together while the pie bakes. A Lemon Arugula Salad is great for the same reason, and that peppery arugula with lemon cuts right through the richness.
If you’d rather have something warm, Sautéed Zucchini and Squash cooks on the stovetop so it isn’t competing for oven space. That’s the one I make most often alongside this.
And if you do want to use the oven, both Honey Roasted Broccoli with Garlic and Lemon Garlic Roasted Asparagus can share the rack at 425°F for the last stretch of the bake. A Green Bean Salad works too if you want something you can make completely ahead.
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This was my first time making a chicken pot pie from scratch and I absolutely LOVE it, the recipe and instructions were so easy to follow and it’s turned out perfect thickness and delicious. I even made the gluten free pie crust recipe and it is soooo so good. I know I’ll be making this again soon!! ❤️
Yay! So happy to hear you enjoyed the recipe, Kelsey! Yay for first time success! Thanks so much for taking the time to leave a comment and rating!
Loved it my grandson loves chicken pot pie and asked me to make one. He is lactose intollerant so I just substitued regular milk for lactose free and it was delicious
super easy recipe and turns out great
thank you
Lorraine
Yay! So happy to hear you enjoyed the recipe, Lorraine! It’s great your grandson liked it, too! Thanks so much for taking the time to leave a comment and rating!
This was delicious! I made with a store bought GF crust and made the mushroom soup from scratch first, then added the carrots, green beans, garlic, onions and celery mix. It was delicious. Even my kids (notorious picky eaters regarding any veggies) loved it. I did sub chicken thighs that I pan fried chopped up at the bottom, then added veggies on top. Thank you!
What a great idea to use chicken thighs – I bet it was delicious! And definitely easier with a store bought crust. Thanks so much for your comment and rating, Aline!
Is the 535 calories for each serving (one slice) or the entire pie?
Hi Whitney! It’s for one slice of pie. Thanks for the question!
My husband and kids love this! I use regular flour and it is SO delicious. Thank you for keeping my family happy & full!
I’ve made this twice and my family loves it! Has anyone tried to make this using only one crust on the top?
Yay!! I’m sure it will work, Kerry. It might just be a little messier getting it out of the pan 🙂