When you’re craving real comfort food, nothing hits quite like a Hearty Chicken Pot Pie. This classic dish is rich, creamy, and deeply satisfying — loaded with tender chicken, vegetables, and herbs, all tucked under a golden, flaky crust. It’s the kind of meal that warms you from the inside out and makes everyone at the table happy.
This version is especially filling and flavorful, thanks to a thick homemade sauce made from chicken broth and milk, plus a generous amount of chicken breast. Perfect for family dinners, cozy weekends, or whenever you need a comforting, home-cooked meal.
Why This Chicken Pot Pie Is a Favorite
- Extra hearty and filling
- Thick, creamy homemade sauce (no canned soup)
- Simple ingredients you probably already have
- Perfect balance of chicken, veggies, and crust
- Comfort food that reheats beautifully
What Makes It So Good
- Chicken breast cooked gently so it stays juicy
- Butter + flour roux for a rich, smooth filling
- Frozen mixed vegetables for convenience
- Thyme & parsley for classic savory flavor
- Egg-washed crust for a bakery-style finish
Helpful Tips for Best Results
- Let the filling cool slightly before adding the crust
- Cut vents in the pastry so steam can escape
- Place the casserole on a baking sheet to catch drips
- Rest for 10 minutes before serving for clean slices
- Want extra richness? Add a splash of cream
What to Serve With Chicken Pot Pie
This dish is hearty enough on its own, but pairs well with:
- Simple green salad
- Steamed green beans
- Roasted carrots
- Cranberry sauce for contrast
Storage & Reheating
- Refrigerate: Up to 4 days in an airtight container
- Reheat: Oven at 350°F until warmed through
- Freeze: Filling freezes well (add crust fresh for best texture)
Hearty Chicken Pot Pie
A rich, comforting chicken pot pie made with tender chicken breast, vegetables, herbs, and a creamy homemade sauce topped with a golden pastry crust.
Ingredients
Method
- In a large saucepan, combine chicken, chicken broth, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 30 minutes until chicken is fully cooked.
- Remove chicken and let cool. Reserve broth, skim fat, and add milk to equal 2½ cups liquid. Cut chicken into ½-inch pieces.
- In the same pan, melt butter over medium heat. Add onion and celery; sauté for 3 minutes.
- Stir in flour until blended. Gradually whisk in broth-milk mixture. Cook, stirring constantly, until thickened and bubbly.
- Add chicken, vegetables, parsley, and thyme. Pour into a 1½-quart deep casserole dish.
- Preheat oven to 400°F (200°C).
- Roll pastry slightly larger than the dish, cut slits for vents, and place over filling. Trim edges and flute.
- Brush with beaten egg.
- Bake for 30 minutes, until crust is golden and filling is bubbling.
- Rest 10 minutes before serving.
Notes
- Use a deep dish to prevent overflow
- You can add peas or carrots if desired
- Double the recipe for a crowd
Nutrition Facts (Per Serving)
- Calories: 930
- Fat: 40 g
- Saturated Fat: 16 g
- Carbohydrates: 72 g
- Fiber: 8 g
- Protein: 67 g
- Cholesterol: 223 mg
- Sodium: 1177 mg
- Potassium: 1001 mg
