Some nights call for a cozy dinner that feels like a hug but doesn’t take your whole evening to pull off. Enter: this chicken pie recipe—creamy, comforting, and genuinely easier than you think.
It’s got a rich, velvety filling (no weird lumps, promise), tender chicken, classic veggies, and a golden, flaky crust that makes the whole thing feel extra. Serve it up and watch everyone suddenly appear in the kitchen.
Why You’ll Love This
This chicken pie is the perfect mix of “classic comfort food” and “weeknight doable”: rotisserie chicken keeps prep simple, the creamy sauce comes together fast on the stovetop, and store-bought pie crust gives you maximum payoff with minimal effort.
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie chicken is ideal)
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced small
- 2 celery stalks, diced small
- 1 1/2 cups frozen peas (no need to thaw)
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low-sodium if possible)
- 1 cup milk (whole milk for extra creaminess, but 2% works)
- 1/2 cup heavy cream (optional, but makes it extra silky)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley (or 1 tablespoon chopped fresh)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 sheet refrigerated pie crust (or puff pastry), plus 1 more if you want a bottom crust
- 1 egg, beaten (for egg wash)
How to Make It
- Preheat your oven to 400°F (205°C). If you’re using a bottom crust, fit it into a 9-inch pie dish now and chill it while you make the filling.
- In a large skillet or sauté pan over medium heat, warm the olive oil or butter. Add onion, carrots, and celery. Cook for 6–8 minutes until the veggies soften and the onions look translucent.
- Add the garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour over the veggies and stir constantly for 1 minute to cook off the raw flour taste.
- Slowly pour in the chicken broth while stirring. The mixture will thicken as it heats. Add the milk and (if using) heavy cream. Stir until smooth and lightly simmering, about 2–3 minutes.
- Season with thyme, parsley, salt, and pepper. Stir in the chicken and frozen peas. Cook for 1–2 minutes until everything is warmed through. Taste and adjust seasoning.
- Pour the filling into your pie dish. If using a bottom crust, spoon the filling on top. If you’re going crustless on the bottom, lightly grease the dish first and add filling directly.
- Top with the remaining pie crust (or puff pastry). Trim excess, tuck edges, and crimp. Cut 4–5 small slits in the top to vent steam.
- Brush the top with beaten egg. Bake for 25–35 minutes, or until deeply golden and the filling is bubbling at the edges. If the crust browns too fast, loosely tent with foil.
- Let the pie rest for 10–15 minutes before slicing. This helps the filling set so you get clean-ish slices instead of a creamy avalanche.
Tips for the Best Results
- Dice the carrots and celery small so they soften quickly and every bite feels balanced.
- Warm liquids help: room-temp milk (or slightly warmed) blends into the roux more smoothly.
- Keep the filling thick. If it looks soupy, simmer 2–4 extra minutes before adding it to the pie dish.
- Use a rimmed baking sheet under the pie dish to catch any bubbly spillover (and save future-you from scrubbing the oven).
- For extra-flaky top crust, chill the assembled pie for 10 minutes before baking.
- Rest time matters. Letting it sit after baking makes the creamy filling feel more “sliceable” and less runny.
Variations
- Turkey pie: Swap chicken for leftover turkey (perfect for post-holiday meals).
- Mushroom lover’s: Add 8 ounces sliced mushrooms with the onions and cook until their liquid evaporates.
- Cheddar crust moment: Mix 1/2 cup shredded cheddar into the filling, or sprinkle under the top crust before sealing.
- Herb upgrade: Add 1–2 teaspoons fresh rosemary or tarragon (go light—those are powerful).
- Biscuit-topped: Skip pie crust and bake the filling in a casserole dish topped with biscuit dough.
- Gluten-free: Use a 1:1 gluten-free flour blend for the roux and a gluten-free pie crust.
Storage & Reheating
Store leftovers covered in the fridge for up to 4 days. Reheat slices in a 350°F (175°C) oven for 15–20 minutes to keep the crust crisp, or microwave in 45-second bursts if you’re in a hurry (the crust will soften, but the flavor is still totally worth it).
FAQ
Can I make this chicken pie recipe ahead of time?
Yes. You can make the filling up to 2 days ahead and keep it refrigerated. When you’re ready, assemble with the crust and bake. If the filling is cold, add 5–10 minutes to the bake time and tent with foil if the crust browns quickly.
How do I keep the bottom crust from getting soggy?
If you’re using a bottom crust, keep the filling thick (not runny) and let it cool for 10–15 minutes before adding it to the crust. You can also blind bake the bottom crust for 8–10 minutes at 400°F, then add filling and top crust for extra insurance.
Can I use puff pastry instead of pie crust?
Absolutely. Puff pastry makes the top super flaky and bakery-vibes. Use it as a top crust only, keep it cold until baking, and bake until it’s deeply golden (don’t pull it too early or it can look done but still be doughy inside).
My filling turned out lumpy—what happened?
Lumps usually happen when the broth is added too quickly or the flour wasn’t fully coated into the veggies. Next time, sprinkle flour evenly and stir for a full minute, then add the broth in a slow stream while whisking. If it’s already lumpy, whisk vigorously or use an immersion blender briefly (before adding chicken).
Can I freeze chicken pie?
Yes. For best results, freeze it unbaked: assemble the pie, wrap tightly (plastic wrap plus foil), and freeze up to 3 months. Bake from frozen at 400°F (205°C), tenting with foil after it browns, until hot and bubbly—usually 55–75 minutes. You can also freeze baked leftovers, but the crust may soften a bit when reheated.