Pot Pie Recipe: The Cozy Classic With a Golden, Crisp Crust (No Soggy Bottom)

If “cozy dinner” had a theme song, it would be chicken pot pie bubbling away in the oven. Creamy filling, tender chicken, loads of veggies, and that flaky, golden crust you can hear when you tap it.

This version is all about comfort without the heartbreak of a soggy bottom. We’re thickening the filling properly, cooling it slightly before topping, and baking hot enough to keep the crust crisp.

Why You’ll Love This

It’s the classic pot pie vibe—rich, savory, and nostalgic—but with smart steps that keep the crust flaky and golden (not damp and sad). Plus, it’s weeknight-friendly with rotisserie chicken and freezer veggies if you want.

Ingredients

1 box (2 crusts) refrigerated pie crusts, or your favorite homemade crust
3 cups cooked chicken, shredded or diced (rotisserie works great)
4 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, diced small
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth (low-sodium preferred)
1 cup whole milk (or half-and-half)
1 cup frozen peas
1/2 cup frozen corn (optional but cute)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/4 teaspoon smoked paprika (optional, adds cozy depth)
1 tablespoon chopped fresh parsley (optional)
1 egg, beaten (egg wash for the top crust)

How to Make It

Preheat the oven to 425°F. Place a rimmed baking sheet on the middle rack to preheat too (this helps crisp the bottom).
Roll one pie crust into a 9-inch pie dish. Lightly dock the bottom with a fork (just a few pokes). Chill it in the fridge while you make the filling.
In a large skillet or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic for 30 seconds.
Sprinkle flour over the veggies and stir constantly for 1 minute to cook off the raw flour taste. Slowly whisk in chicken broth, then whisk in milk. Keep stirring until thick and glossy, about 3–5 minutes.
Stir in chicken, peas, corn (if using), salt, pepper, thyme, and paprika. Simmer 2 minutes. Taste and adjust seasoning. Remove from heat and let the filling cool 10–15 minutes so it doesn’t steam the crust.
Pour filling into the chilled bottom crust. If it looks super full, that’s correct. Dot the top with parsley if you want.
Lay the top crust over the filling, trim excess, and crimp edges. Cut 4–6 vents in the top. Brush with egg wash for that golden bakery finish.
Set the pie on the preheated baking sheet and bake 20 minutes at 425°F. Reduce heat to 375°F and bake 20–25 minutes more, until deeply golden and bubbling at the edges.
Rest 15–20 minutes before slicing (this is the difference between neat slices and lava filling). Serve warm.

Tips for the Best Results

Cool the filling a bit before topping. Hot filling = steam = soft crust. Even 10 minutes helps.
Thicken until it coats a spoon. If the sauce is thin in the pot, it’ll be thin in the pie (and can soak the bottom crust).
Preheat a baking sheet. It jump-starts the bottom crust so it bakes instead of steams.
Vent the top crust. Steam needs an exit, or it’ll stay trapped and soften everything.
Go for deeper golden. Pale crust is usually underbaked crust. If the edges brown too fast, add foil around the rim.
Dice veggies small. They cook evenly and give you that “perfect bite” texture.

Variations

Turkey pot pie: Swap chicken for leftover turkey (hello, post-holiday glow-up).
All-veg pot pie: Use chickpeas or white beans instead of chicken, veggie broth, and add mushrooms for savory depth.
Extra-herby: Add rosemary or sage (just a pinch—those two can take over fast).
Biscuit top: Skip the top crust and bake with biscuit dough on top. Keep the bottom crust if you want, or go crustless underneath.
Mini pot pies: Bake in ramekins or a muffin tin with pie crust circles; start checking around 25–30 minutes total.

Storage & Reheating

Store leftovers covered in the fridge for up to 4 days. Reheat slices on a sheet pan at 350°F for 15–20 minutes to re-crisp the crust (microwave works in a pinch, but the crust will soften). You can also freeze baked, cooled slices for up to 2 months; thaw overnight in the fridge before reheating.

FAQ

How do I prevent a soggy bottom crust?

Three things: thicken the filling until it’s truly creamy, let it cool 10–15 minutes before assembling, and bake the pie on a preheated baking sheet. Those steps reduce steam and give the bottom crust a hot start.

Can I make this pot pie ahead of time?

Yes. Make the filling up to 2 days ahead and chill it. Assemble the pie right before baking (cold filling is great for crisp crust). If you assemble early, keep it refrigerated and bake within 24 hours.

What if my filling seems too thick or too thin?

If it’s too thick, whisk in a splash of broth or milk until it loosens. If it’s too thin, simmer it a few more minutes (it thickens as moisture cooks off). You want a sauce that coats a spoon and slowly drips off.

Can I use puff pastry instead of pie crust?

Totally. Puff pastry is amazing for a super crisp top. Use it as a top crust only (skip the bottom crust), vent it well, and bake until deeply golden. Keep the filling slightly thicker since puff pastry doesn’t like extra moisture.

Why do I need to rest the pie before slicing?

Resting lets the bubbling filling settle and thicken up again, so it doesn’t flood the plate. Give it 15–20 minutes and you’ll get cleaner slices and a better crust-to-filling ratio.