There is nothing quite as comforting as a warm, bubbling Chicken Pot Pie Recipe. Whether you are looking for a quick weeknight dinner, a meal-prep miracle, or a dietary-friendly twist, this classic dish is incredibly versatile.
To make this massive guide easy to follow, we’ve broken it down into categories.
The Master Chicken Pot Pie Filling (Start Here!)
For 90% of the recipes below, you will use this master filling.
Ingredients: 1/3 cup butter, 1/3 cup flour, 2 cups chicken broth, 1 cup milk, 3 cups cooked shredded chicken, 1 cup frozen peas, 1 cup diced carrots, 1 cup diced celery, salt, and pepper.
Master Steps:
- Melt butter in a saucepan. Stir in flour and cook for 1 minute.
- Gradually whisk in broth and milk. Simmer until thick.
- Stir in chicken, peas, carrots, celery, salt, and pepper. Remove from heat.
Now, let’s dive into the 25 best Chicken Pot Pie Recipe variations!
Category 1: The Classics & Quick Fixes
1. Easy Chicken Pot Pie Recipe with Fluffy Biscuit Topping
Step 1: Prepare the Master Filling and pour it into a 9×13 baking dish.
Step 2: Open a can of refrigerated biscuit dough and separate the biscuits.
Step 3: Arrange the raw biscuits evenly over the top of the warm filling.
Step 4: Bake at 400°F (200°C) for 20-25 minutes until the biscuits are golden brown and the filling is bubbling.
2. Classic Chicken Pot Pie Recipe with Flaky Puff Pastry
Step 1: Thaw one sheet of puff pastry. Prepare the Master Filling in a deep pie dish.
Step 2: Roll out the puff pastry slightly and drape it over the pie dish, trimming the excess edges.
Step 3: Brush the pastry with an egg wash (1 egg beaten with 1 tbsp water) and cut three slits in the top for steam.
Step 4: Bake at 400°F (200°C) for 25-30 minutes until the pastry is puffed and deep golden.
3. Double Crust Chicken Pot Pie Recipe Made from Scratch
Step 1: Make a basic pie crust (flour, butter, ice water). Divide in half and roll out the first half to line a 9-inch deep pie dish.
Step 2: Pour the Master Filling into the crust-lined dish. Roll out the second half of the dough and place it on top.
Step 3: Crimp the edges to seal and cut decorative slits in the top crust. Brush with egg wash.
Step 4: Bake at 375°F (190°C) for 45-50 minutes until the crust is beautifully browned.
4. Quick Chicken Pot Pie Recipe with Store-Bought Pie Crust
Step 1: Unroll a refrigerated store-bought pie crust and press it into a 9-inch pie dish.
Step 2: Prepare the Master Filling on the stove and pour it into the crust-lined dish.
Step 3: Unroll the second store-bought crust, place it on top, and crimp the edges.
Step 4: Bake at 375°F (190°C) for 40 minutes. Tip: Place a baking sheet on the rack below to catch any bubbly overflow!
5. Ultimate Comfort Food Chicken Pot Pie Recipe with Herb Butter
Step 1: Prepare the Master Filling and pour it into a deep casserole dish. Top with your favorite pie crust.
Step 2: In a small bowl, melt 3 tbsp of butter and mix in 1 tsp garlic powder, 1 tsp dried parsley, and 1/2 tsp dried thyme.
Step 3: Generously brush the herb butter mixture all over the top crust before baking.
Step 4: Bake at 375°F (190°C) for 45 minutes until the crust is crispy, flaky, and fragrant.
Category 2: Appliance Hacks & Time Savers
6. Slow Cooker Chicken Pot Pie Recipe for Busy Weeknights
Step 1: In the slow cooker, combine 3 cups raw diced chicken, 2 cups chopped mixed veggies, 2 cups broth, and 1 tsp poultry seasoning. Cook on LOW for 6 hours.
Step 2: In the last 30 minutes, whisk 1 cup of heavy cream with 1/4 cup cornstarch and stir it into the slow cooker to thicken the sauce.
Step 3: Transfer the filling to a baking dish (or keep in the crock if oven-safe) and top with drop biscuit dough.
Step 4: Bake at 400°F (200°C) for 15 minutes until the biscuits are cooked through.
7. Instant Pot Chicken Pot Pie Recipe in 30 Minutes
Step 1: Sauté onions, carrots, and celery in the Instant Pot. Add 3 cups raw chicken, 1.5 cups broth, and cook on High Pressure for 10 minutes. Quick release.
Step 2: Shred the chicken. Turn on “Sauté”, stir in 1 cup milk and 2 tbsp cornstarch slurry until thickened. Stir in peas.
Step 3: Pour the filling into an oven-safe dish. Top with refrigerated biscuit dough.
Step 4: Bake the assembled dish in a conventional oven at 400°F (200°C) for 15 minutes to crisp the biscuits.
8. One-Pan Chicken Pot Pie Recipe for Easy Cleanup
Step 1: Heat olive oil in a large, oven-safe skillet. Sauté your diced veggies and 3 cups of cooked chicken until lightly browned.
Step 2: Sprinkle 1/4 cup flour over the meat/veggies, stir, then slowly whisk in 2 cups broth and 1 cup milk. Simmer until thick.
Step 3: Remove from heat, stir in peas, and drop raw biscuit dough directly onto the surface of the filling in the skillet.
Step 4: Transfer the skillet to a 400°F (200°C) oven and bake for 20 minutes until biscuits are golden.
9. Cast Iron Skillet Chicken Pot Pie Recipe with Cheddar Biscuits
Step 1: Preheat your oven to 400°F (200°C). Prepare the Master Filling in a pot, then pour it into a 10-inch cast-iron skillet.
Step 2: Make a quick biscuit dough, but fold in 1 cup of freshly grated sharp cheddar cheese and 1/2 tsp smoked paprika.
Step 3: Drop spoonfuls of the cheddar biscuit dough over the hot filling in the cast iron skillet.
Step 4: Bake for 20-25 minutes until the biscuits are puffed, golden, and the cheese is melted and bubbly.
10. Air Fryer Chicken Pot Pie Recipe with Crispy Phyllo Dough
Step 1: Prepare the Master Filling on the stove. Grease an air-fryer-safe ramekin or small baking dish and add the filling.
Step 2: Take 3 sheets of phyllo dough. Brush each lightly with melted butter and stack them.
Step 3: Place the stacked phyllo over the filling, tucking the edges down the sides of the dish.
Step 4: Air fry at 350°F (175°C) for 12-15 minutes until the phyllo is shatteringly crisp and golden.
Category 3: Dietary Friendly & Healthy
11. Healthy Chicken Pot Pie Recipe with Cauliflower Crust
Step 1: Pulse 1 head of cauliflower in a food processor until it resembles rice. Microwave for 5 mins, then squeeze out ALL moisture in a towel.
Step 2: Mix the dry cauliflower with 1 egg, 1/2 cup almond flour, and 1/2 cup parmesan. Press firmly into a greased pie dish and bake at 400°F (200°C) for 15 mins.
Step 3: Prepare a lighter Master Filling (use skim milk and less butter) and pour it over the pre-baked crust.
Step 4: Bake for another 20 minutes until the filling is hot and bubbly.
12. Gluten-Free Chicken Pot Pie Recipe the Family Will Love
Step 1: To make the Master Filling, swap regular flour for a 1-to-1 Gluten-Free baking flour to thicken the sauce.
Step 2: Use a store-bought or homemade gluten-free pie crust. Line your pie dish with the bottom crust.
Step 3: Pour the gluten-free filling into the crust, top with the second crust, and crimp the edges tightly.
Step 4: Bake at 375°F (190°C) for 45-50 minutes. Note: GF crust browns faster, so cover the edges with foil if needed.
13. Keto Chicken Pot Pie Recipe with Low Carb Biscuits
Step 1: Make the Master Filling, but omit the flour. Thicken the sauce using 1 tsp xanthan gum whisked into the heavy cream. Swap carrots/peas for green beans.
Step 2: Make a keto biscuit dough using almond flour, baking powder, salt, butter, and an egg.
Step 3: Pour the keto filling into a baking dish and drop spoonfuls of the almond flour biscuit dough on top.
Step 4: Bake at 350°F (175°C) for 25 minutes until the biscuits are firm and golden.
14. Dairy-Free Chicken Pot Pie Recipe with Vegan Butter Crust
Step 1: Make the Master Filling using vegan butter instead of regular butter, and unsweetened oat milk or almond milk instead of dairy milk.
Step 2: Prepare a vegan pie crust using vegan butter shortening, flour, and ice water.
Step 3: Line a pie dish with the vegan crust, add the dairy-free filling, and top with a vegan lattice crust.
Step 4: Brush with oat milk instead of egg wash. Bake at 375°F (190°C) for 45 minutes.
15. Light and Healthy Chicken Pot Pie Recipe in Phyllo Cups
Step 1: Prepare a lighter Master Filling using low-sodium broth and 2% milk.
Step 2: Purchase pre-baked mini phyllo dough shells from the freezer section and thaw them.
Step 3: Reheat the chicken and vegetable filling on the stove until piping hot.
Step 4: Spoon the hot filling directly into the crispy phyllo cups. Top with a sprinkle of fresh parsley and serve immediately.
Category 4: Creative Twists & Fun Shapes
16. Southern Chicken Pot Pie Recipe with Cornbread Topping
Step 1: Prepare the Master Filling and pour it into a greased 9×13 baking dish or cast-iron skillet.
Step 2: Prepare a box of cornbread mix (or homemade) according to the package directions, but add 1/2 cup of shredded cheddar and 1 diced jalapeño to the batter.
Step 3: Pour the cornbread batter evenly over the top of the warm chicken filling.
Step 4: Bake at 400°F (200°C) for 25-30 minutes until the cornbread is golden and a toothpick comes out clean.
17. Creamy Chicken Pot Pie Recipe with Mashed Potato Crust
Step 1: Prepare the Master Filling and spread it evenly into a deep casserole dish.
Step 2: Boil and mash 3 lbs of Yukon gold potatoes with butter, milk, salt, and pepper until ultra-creamy.
Step 3: Spoon the mashed potatoes over the filling, or pipe them using a star tip for a fancy look. Rough up the surface with a fork.
Step 4: Bake at 400°F (200°C) for 25 minutes, then broil for 3-5 minutes until the potato peaks are crispy and brown.
18. Mini Chicken Pot Pie Recipe Baked in Muffin Tins
Step 1: Roll out 1 package of refrigerated pie crusts. Use a round cutter to cut out circles, and press them into the cups of a greased 12-cup muffin tin.
Step 2: Prepare the Master Filling. Spoon the filling evenly into the 12 crust-lined muffin cups.
Step 3: Use the leftover pie crust scraps to cut out small shapes (like stars or leaves) and place them on top of each mini pie.
Step 4: Bake at 400°F (200°C) for 15-18 minutes until the crusts are golden. Let cool for 5 mins before removing.
19. Sweet Potato Chicken Pot Pie Recipe for Fall Dinners
Step 1: Peel and dice 2 large sweet potatoes. Sauté them in a pan with a little oil until slightly tender (about 8 mins).
Step 2: Add the sweet potatoes to your Master Filling, replacing half of the regular diced potatoes. Stir in a pinch of cinnamon and nutmeg.
Step 3: Pour the autumn-inspired filling into a pie dish and top with a standard double pie crust.
Step 4: Bake at 375°F (190°C) for 50 minutes until the sweet potatoes are fork-tender and the crust is golden.
20. Individual Chicken Pot Pie Recipe Baked in Ramekins
Step 1: Prepare the Master Filling and divide it evenly among four 8-oz oven-safe ceramic ramekins.
Step 2: Roll out pie crust and cut four circles, making them about 1 inch wider than the ramekins.
Step 3: Drape a crust circle over each ramekin. Press the edges down to seal, and cut a small “X” in the center of each.
Step 4: Place ramekins on a baking sheet. Bake at 400°F (200°C) for 25-30 minutes until the crusts are puffed and brown.
Category 5: Meal Prep, Budget & Outdoors
21. Make-Ahead Freezer Chicken Pot Pie Recipe for Meal Prep
Step 1: Prepare the Master Filling, but let it cool completely to room temperature. Pour it into a disposable aluminum pie tin.
Step 2: Top with an unbaked pie crust, crimp the edges, and cut slits. Do NOT bake.
Step 3: Wrap the entire tin tightly in plastic wrap, then again in heavy-duty aluminum foil. Label and freeze for up to 3 months.
Step 4: To bake: Thaw in the fridge overnight. Bake at 375°F (190°C) for 55-60 minutes (adding 15 mins to the normal time).
22. Budget-Friendly Chicken Pot Pie Recipe Using Rotisserie Chicken
Step 1: Shred the meat from 1 store-bought rotisserie chicken (discard skin and bones).
Step 2: Sauté frozen mixed vegetables in butter. Stir in flour, then whisk in broth and milk. Simmer until thick.
Step 3: Fold the shredded rotisserie chicken and peas into the creamy sauce. Season heavily with poultry seasoning.
Step 4: Pour into a baking dish, top with a store-bought crust, and bake at 400°F (200°C) for 25 minutes.
23. Dutch Oven Chicken Pot Pie Recipe for Camping Trips
Step 1: At home, prep the Master Filling and pour it into your seasoned cast-iron Dutch oven. Top with pie crust and cut vents.
Step 2: At the campsite, build a coal fire. Place the Dutch oven over a bed of hot coals.
Step 3: Place 10-12 hot coals on the lid of the Dutch oven to create “oven” heat from the top.
Step 4: Bake for 40-45 minutes, rotating the lid every 15 minutes for even browning, until the crust is golden.
24. Creamy Mushroom Chicken Pot Pie Recipe with Fresh Thyme
Step 1: Slice 8 oz of cremini mushrooms. Sauté them in butter until deeply browned. Add 1 tbsp fresh thyme leaves.
Step 2: Add flour to the mushrooms, cook 1 min, then whisk in broth and milk. Simmer until thick.
Step 3: Stir in the cooked chicken and peas. Pour the earthy, mushroom-rich filling into a baking dish.
Step 4: Top with a puff pastry sheet, brush with egg wash, and bake at 400°F (200°C) for 25 minutes.
25. No-Crust Chicken Pot Pie Recipe Turned into Cozy Soup
Step 1: Prepare the Master Filling, but increase the chicken broth to 4 cups and the milk to 2 cups to create a soup consistency.
Step 2: Simmer the soup on the stove for 15 minutes to let the flavors meld and the vegetables become tender.
Step 3: Ladle the thick, creamy, no-crust soup into deep bowls.
Step 4: Serve immediately with a side of warm, buttered biscuits or crackers for dipping instead of a baked crust.
Final Thoughts
As you can see, a great Chicken Pot Pie Recipe is never boring! Whether you are keeping it keto, making it in a slow cooker, or baking it in a Dutch oven over a campfire, there is a variation here for every single occasion.
Which of these 25 Chicken Pot Pie Recipes are you trying first? Let us know in the comments below, and don’t forget to pin your favorites to your Pinterest boards for later!
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