Spring Green Chicken Pot Pie
Relish the ultimate comfort food with this easy Chicken Pot Pie recipe, featuring a chicken and vegetable filling topped with a golden crust.
Oct 28, 2025
Nothing says comfort like a warm, homemade meal. This classic recipe combines tender chicken, vibrant vegetables, and a rich sauce, all wrapped in a golden, flaky crust. It truly is s a timeless dish that’s perfect for weeknight dinners, family gatherings, or as a hearty meal on a chilly evening. Whether you’re making it from scratch or looking for a shortcut, this chicken pot pie recipe delivers all the flavor and warmth you crave.
Why My Chicken Pot Pie Stands Out
This recipe offers the perfect balance of flavors and textures. The filling, packed with juicy chicken and vibrant vegetables, pairs beautifully with the golden, flaky crust. Chicken pot pie is a versatile dish that allows for easy substitutions. You can use leftover rotisserie chicken or swap in your favorite vegetables like potatoes, corn, or green beans for a twist on the classic.
Trending Ingredients and Customizations
With the rise in demand for comfort food recipes, chicken pot pie remains a trending favorite. You can easily customize this recipe to suit your preferences or dietary needs. For a gluten-free version, use a gluten-free pie crust and thickener. Add herbs like rosemary or parsley for extra flavor. You can even top your pot pie with puff pastry for a flaky, buttery upgrade.
Perfect for Meal Prep and Freezing
One of the best things about chicken pot pie is its convenience for meal prep. You can prepare the filling in advance and store it in the refrigerator until you’re ready to assemble and bake. You can also freeze the entire assembled pie for later use—just bake straight from the freezer for a no-fuss dinner option.
This recipe brings the ultimate comfort to your table. It has a flavorful filling and a perfectly golden, flaky crust. Whether you’re feeding a family, preparing for a potluck, or simply craving something hearty and satisfying, chicken pot pie is a timeless dish that always delivers. Make it your own by adding favorite vegetables or herbs, and enjoy the perfect cozy meal.
Equipment
- 1 4 qt casserole dish
Key Ingredients:
- Chicken Stock: A flavorful, savory liquid made from simmering chicken bones and vegetables. It is perfect for adding depth to soups, sauces, and stews.
- Pie Dough: A versatile, buttery pastry made from flour, fat, and water. This combination creates a flaky and tender crust for sweet and savory pies.
- All-Purpose Flour: A versatile, finely milled wheat flour used in a variety of baking and cooking.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (15)
Ingredients (15)
Instructions
Cook Chicken
Preheat oven to 425F.
Heat a large pan over medium-high heat. Add the olive oil (2 Tbsp).
Once hot, add the chicken thighs (8) skin-side down. Season with salt and pepper. Cook for 8 minutes, or until golden brown.
Flip, season with salt and pepper, and continue to cook for another 6-8 minutes, until golden and cooked through.
Transfer to a plate to cool.
Make Filling
Add scallions (2–3 bunches), garlic (4 cloves), and potatoes (2 medium) to the pan. Season with salt and pepper. Stir and cook over medium-high heat, until onions are golden and potatoes are starting to soften.
Deglaze with the white wine (1 cup).
Add the flour (¾ cup) and cook out for 2 minutes.
Slowly stir in the chicken stock (4 cups) and bring to a simmer to thicken, then move off heat.
Shred the chicken thigh meat off the bone into large chunks (discard the skin if you like; I like to include it). Add the chicken and their juices to the pie filling.
Stir in the peas (1 ½ cups), parsley (1 bunch), and chives (1 bunch). Taste for seasoning. Dump into your pie dish.
Assemble & Bake
Roll out your pie dough (1 disc) until it's large enough to cover the pie dish. Drape over the pie filling.
Quickly brush with egg (1), cut a few air vents, season with pepper.
Add to a foiled lined baking tray. Bake for 35-40 minutes, or until golden brown and beautiful.
