I first made this cozy chicken pot pie on a rainy Sunday and it immediately became a weeknight staple. It’s a thick, comforting chicken-and-veggie filling tucked under a flaky pre-made crust or quick biscuits — exactly the kind of one-dish meal that feeds a family with minimal fuss. If you want hearty comfort without hours of hands-on time, this is the recipe to reach for. For a slow-cooker alternative when you need hands-off time, see this crock-pot chicken pot pie version.

Why you’ll love this dish

This pot pie balances homey flavors with practical benefits. It’s quick if you already have cooked chicken on hand, budget-friendly, and flexible — switch potatoes for sweet potatoes or swap biscuits for a pie crust. It’s ideal for weeknight dinners, casual Sunday suppers, or when you want to send someone a comforting meal.

"A family favorite — warm, creamy filling and a golden top. Perfect for picky eaters and busy cooks."

What makes it special:

Speed: Uses leftover or rotisserie chicken for fast prep.
Texture: Tender veggies and shredded chicken in a velvety sauce topped with crisp pastry.
Kid-approved: Mild seasoning (thyme, salt, pepper) keeps flavors familiar.
Versatile: Works with a pie crust or biscuit topping and can be adapted to what’s in your pantry.

Step-by-step overview

This is a simple, logical process:

Sauté aromatics (onion, celery) in butter until soft.
Make a roux with flour, then whisk in chicken broth and milk to make a creamy sauce.
Stir in shredded chicken, frozen peas and carrots, and diced potatoes. Season and heat through.
Transfer filling to a pie dish and top with pre-made pie crust or biscuit dough.
Bake until the top is golden and the filling is bubbling. Rest briefly before serving.

This quick overview helps you skim the workflow before you dive into the ingredient list and detailed directions.

What you’ll need

2 cups cooked chicken, shredded (rotisserie or poached chicken work well)
1 cup frozen peas and carrots
1 cup diced potatoes (small dice so they cook through)
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups chicken broth
1/2 cup milk
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 pre-made pie crust or biscuits (for topping)

Substitutions and notes:

Chicken: Use leftover roast chicken or a quick poached breast. For turkey, swap 1:1.
Veggies: Swap the peas and carrots for mixed vegetables or add corn.
Dairy: Use half-and-half in place of milk for a richer filling.
Topping: If using biscuit dough, bake until biscuits are golden and a skewer comes out clean.

Step-by-step instructions

Preheat the oven to 425°F (220°C). Grease a 9-inch pie dish.
Melt the butter in a large saucepan over medium heat.
Add the chopped onion and celery. Sauté until soft and translucent, about 4–5 minutes.
Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook the raw flour taste.
Slowly pour in the chicken broth while whisking to avoid lumps. Add the milk and continue stirring until the sauce thickens, about 3–5 minutes.
Stir in the shredded chicken, frozen peas and carrots, diced potatoes, salt, pepper, and thyme. Heat through until everything is evenly hot.
Pour the filling into the prepared pie dish. Top with the pre-made pie crust or arrange biscuit dough over the filling. Trim and crimp the edges of a crust; if using biscuits, leave little gaps for steam to escape.
Bake for 30–35 minutes, or until the crust is golden and the filling is bubbly.
Let the pot pie rest for 5–10 minutes before slicing and serving.

Best ways to enjoy it

Serve slices of pot pie with a crisp side to cut through the richness. Good pairings:

A simple green salad with vinaigrette.
Steamed green beans or sautéed kale with lemon.
A tangy slaw or quick pickled cucumbers to add brightness.
For a heartier meal, serve with a baked sweet potato or crusty bread.

Garnish with chopped parsley or a squeeze of lemon if you want a fresh finish.

Storage and reheating tips

Refrigerate: Cool to room temperature, cover, and refrigerate within 2 hours. Keeps 3–4 days.
Reheat: Reheat individual slices in a 350°F (175°C) oven for 12–15 minutes until heated through, or microwave on medium power in 30–60 second bursts.
Freeze: To freeze, assemble and flash-freeze the filling on a tray, then transfer to a freezer-safe container for up to 3 months. Alternatively, freeze the whole assembled pot pie (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before baking or reheating.
Food safety: Always reheat to 165°F (74°C) for safe consumption.

Pro chef tips

Dry-roast the diced potatoes for 5 minutes in the pan before adding liquid if you want them firmer and less likely to collapse.
For a glossy, golden crust, brush the top with an egg wash (1 beaten egg + 1 tbsp water).
If your sauce seems thin, simmer it a bit longer off heat to reduce. If too thick, whisk in a few tablespoons of additional chicken broth.
Make it ahead: Prepare the filling a day ahead and refrigerate. Top and bake when needed.
For another flavor angle that adds mushrooms and depth, check this chicken mushroom pot pie recipe for inspiration.

Creative twists

Biscuit-topped version: Use buttermilk biscuit dough for a softer, cobbler-like top.
Gluten-free: Use a GF all-purpose flour to make the roux and a GF crust.
Cheesy pot pie: Stir in 1/2 cup grated cheddar for richness.
Herby lemon twist: Add 1 tsp fresh thyme and 1 tsp chopped parsley, finish with a teaspoon of lemon zest for brightness.
Vegetarian swap: Replace chicken with cubed tofu or extra potatoes and use vegetable broth; omit the chicken and adjust seasoning.

Your questions answered

Q: Can I make this ahead of time?
A: Yes. Prepare the filling and refrigerate up to 24 hours. Top and bake when ready. For longer storage, freeze as noted above.

Q: Will the potatoes cook through in the baking time?
A: Dice potatoes small (about 1/2-inch) so they cook through in the stovetop simmer step and during baking. Par-cooking (boiling for 5 minutes) helps if you prefer larger chunks.

Q: Can I use frozen cooked chicken?
A: Thaw fully before adding to the sauce to ensure even heating. Using pre-cooked rotisserie chicken keeps prep fast.

Q: How can I get a crisper bottom crust?
A: Blind-bake the bottom crust for 8–10 minutes before adding filling or bake on a preheated baking sheet to increase bottom heat.

Q: Is it safe to bake from refrigerated?
A: Yes—if the filling is cold, the bake time might need a few extra minutes. Always check that the center is hot and bubbly.

Conclusion

If you love a quick, comforting weeknight meal with plenty of room for customization, this cozy chicken pot pie delivers every time. For a biscuit-topped variation with a similar cozy vibe, try this Chicken Pot Pie with Biscuits – The Cozy Cook. Or, if you prefer a casserole-style shortcut, see the Cozy Chicken Pot Pie Casserole Recipe | The Kitchn for another easy approach.

Cozy Chicken Pot Pie

A comforting chicken-and-veggie filling under a flaky crust, perfect for weeknight dinners and family gatherings.

Prep Time 15

Cook Time 35

Total Time 50

Serving Size servings

Ingredients

For the filling

2 cups cooked chicken, shredded Rotisserie or poached chicken work well
1 cup frozen peas and carrots Alternatively, use mixed vegetables
1 cup diced potatoes Small dice so they cook through
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups chicken broth
1/2 cup milk Can substitute with half-and-half
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 each pre-made pie crust or biscuits For topping

Instructions

Preparation

Preheat the oven to 425°F (220°C). Grease a 9-inch pie dish.
Melt the butter in a large saucepan over medium heat.
Add the chopped onion and celery. Sauté until soft and translucent, about 4–5 minutes.
Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook the raw flour taste.
Slowly pour in the chicken broth while whisking to avoid lumps. Add the milk and continue stirring until the sauce thickens, about 3–5 minutes.

Assembly

Stir in the shredded chicken, frozen peas and carrots, diced potatoes, salt, pepper, and thyme. Heat through until everything is evenly hot.
Pour the filling into the prepared pie dish. Top with the pre-made pie crust or arrange biscuit dough over the filling.
Trim and crimp the edges of a crust; if using biscuits, leave little gaps for steam to escape.

Cooking

Bake for 30–35 minutes, or until the crust is golden and the filling is bubbly.
Let the pot pie rest for 5–10 minutes before slicing and serving.

Notes

Serve slices of pot pie with a crisp side, like a green salad, steamed green beans or sautéed kale. For freezing, flash-freeze the filling on a tray before transferring to a freezer-safe container.