Melt In Your Mouth Chicken Pot Pie Recipe

Oh, that good ‘ol-fashioned chicken pot pie. I always put that at the top of my list, especially in fall and winter.

I’m not sure about you, but let me tell you that this is THE melt in your mouth chicken kind of pie. If you don’t try this, I don’t know what else can satisfy you.

This chicken pie recipe is inspired right in my mother-in-law’s home living room. You read that right. I have been watching the MasterChef Junior every week and I’ve been sucking in all the Gordon Ramsay and every kid’s meal magic I can get to come up with this homemade chicken pot pie.

The best part is that you can do this too!

Ingredients

Serves 6 generously (or 4 if everyone goes back for seconds, which they will).

For the filling:

• 3 cups cooked, cubed or shredded chicken breasts (rotisserie chicken works great)
• 2 full tablespoons unsalted butter
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth (low-sodium for more control over seasoning)
• 1 cup whole milk (or half-and-half, or milk + butter, or evaporated milk)
• Use 1/2 cup of heavy cream, optional to make it more rich
• Also optional — Cream of chicken soup, making it more rich too
• 1 cup of frozen peas
• 1 teaspoon of thyme fresh leaves (or 1/2 teaspoon dried)
• 1 teaspoon of salt
• 1/2 teaspoon freshly ground black pepper

For the crust/topping:

• 1 sheet puff pastry, thawed (or your favorite pie crust)
• 1 egg, beat it together with 1 tablespoon of water (for egg wash)
• Buttermilk – 2–3 tablespoons for brushing the crust, or ½ to ¾ cup if making a biscuit topping

With these, you’re halfway to creating that unforgettable mouth chicken pot pie.

Instructions

1. How to Prepare the Chicken for Your Pot Pie Filling

You may or may not have leftover chicken. If you don’t, you can boil chicken in a saucepan until it’s tender. If you have, make sure it’s cooked shredded chicken.

For the best flavor, season lightly with salt and pepper before cooking. If you’re starting with raw meat, boil in chicken broth with a bay leaf—it infuses the meat with flavor right from the start.

Once cooked, chop into bite-sized cubes or shred, depending on whether you prefer a rustic style chicken look or a more uniform bite.

2. Prepare your filling base

Use a large skillet, or a Dutch oven. Then add in the butter, set to medium heat to melt the butter. Add the onion, carrots, and celery, cooking until softened, about 6–8 minutes. Throw in the garlic, stir and cook for 30 seconds more, just until fragrant.

3. Create the creamy sauce

Add the flour by sprinkling it over the vegetables, then stir to coat. Cook for 1–2 minutes (this cooks off the raw flour taste). Whisk in the chicken broth slowly. Then add in the milk, stirring until smooth and slightly thickened. If you’re going for that extra-creamy luxury, pour in the heavy cream too.

4. Add the chicken and vegetables

Stir in the cooked chicken, peas, thyme, salt, and pepper. Simmer for 3–4 minutes until everything is hot enough and that the sauce can coat the back of a spoon. Taste and adjust seasoning, you want it perfectly savory at this stage.

5. Assemble the pot pie

Before baking, set your oven to preheat at 400°F (200°C). Have a deep pie dish or 9×9-inch baking dish ready, transfer the filling over. Roll the puff pastry slightly to fit your dish, then lay it over the filling. Trim any excess pastry, pressing edges lightly to seal. Cut a few small slits in the center for steam to escape. Brush the top with the egg wash for that gorgeous golden finish.

6. Bake until golden

Prepare a baking sheet (helps to contain bubbling over) and place the pie on it. Bake for 25–30 minutes, or until the crust is puffed and deep golden brown.

7. Let it rest

Remove from the oven and let sit for 5–10 minutes before serving. This short wait allows the filling to settle so each scoop holds together beautifully.

What Makes a Melt in Your Mouth Chicken Pot Pie So Special?

There are pot pies, and then there are the melt in your mouth chicken ones—the kind where the crust flakes perfectly, the filling is rich but not heavy, and every forkful gives you just the right balance of chicken, veggies, and sauce.

The secret of this comfort food? A well-balanced broth mixture that combines silky cream and flavorful chicken broth, plus just the right amount of seasoning.

Baking Your Pot Pie to Golden Perfection

A pie can look perfect on paper, but if it’s underbaked, it’s just not the same. The trick is to bake until the top crust is deep golden and crisp, and the filling is bubbling at the edges.

You may wish to put a sheet pan under the baking dish for the mixture to drip on if it bubbles over. It keeps the oven clean and makes cleanup easy.

How to Freeze and Reheat Pot Pies Without Losing Flavor

Yes, you can absolutely freeze pot pies, making them perfect for freezer meal prep. Assemble the pie but don’t bake—wrap tightly in foil and store.

To reheat, bake straight from frozen at 375°F until golden and heated through. No need to thaw. This keeps the crust flaky and prevents it from getting soggy.

Variations and Creative Twists for Your Homemade Chicken Pie

Once this recipe is good, you can have fun. Add mushrooms for a richer gravy flavor, swap veggie combos for seasonal picks, or top with mashed potatoes for a casserole feel.

I’ve even seen pinch recipes where people layer the filling under puff pastry squares for an easy entertaining trick. Whatever you choose, keep that balance of creamy filling, flaky crust, and well-seasoned homemade chicken at the heart.

Serving & Styling Tips

• Prepare salad as a side. Tossing the salad in lemon vinaigrette.
• For a rustic presentation, bake in individual ramekins, everyone gets their own personal pie.
• Add thyme (fresh) as a garnish for that little “I see you” chef’s kiss moment.
• Add a cup of soup to complete your meal.

Key Takeaways – The Essentials for the Perfect Melt in Your Mouth Chicken Pot Pie

• Use tender chicken cooked in broth for maximum flavor.
• Don’t skip the butter when making the sauce—it’s the flavor base.
• Balance cream and chicken broth for a velvety but not heavy sauce.
• Bake at oven to 400 degrees until the crust is golden and filling is bubbling.
• Freeze the unbaked chicken pot pie before baking for an easy make-ahead meal.
• Keep the veggie mix classic with carrot, celery, and pea, or get creative.
• Always taste and season before baking—salt and pepper make all the difference.
• Let rest before slicing so the mixture sets for clean servings.

Continue to Content

Melt In Your Mouth Chicken Pot Pie

Yield: 6

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 1 hour

This Melt-In-Your-Mouth Chicken Pot Pie is the ultimate comfort food, creamy, hearty, and wrapped in a golden, flaky crust. Packed with tender chicken, fresh vegetables, and a rich, savory sauce, it’s a cozy classic that’s perfect for family dinners, holidays, or anytime you’re craving a homemade meal that feels like a hug in every bite. Easy to make, freezer-friendly, and always a crowd-pleaser!

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Ingredients

Filling Part 1

• 3 cups cooked, cubed or shredded chicken breasts (rotisserie chicken works great)
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour

Filing Part 2

• 2 cups chicken broth (low-sodium)
• 1 cup whole milk (or half-and-half, or milk + butter, or evaporated milk)
• 1/2 cup heavy cream (optional, for extra richness)
• 1 can cream of chicken soup (optional, for more depth)
• 1 cup frozen peas
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Crust/Topping

• 1 sheet puff pastry, thawed (or your favorite pie crust)
• 1 egg, beaten with 1 tablespoon water (for egg wash)
• 2–3 tablespoons buttermilk for brushing the crust (or ½ to ¾ cup if making a biscuit topping instead)

Instructions

Prepare the Chicken:

1. If you don’t have leftover chicken, boil chicken in a saucepan with chicken broth, a bay leaf, and a pinch of salt and pepper until tender.
2. Shred the chicken and set aside.

Make the Filling:

1. In a large skillet, melt butter over medium heat. Add diced onions, carrots, and celery. Cook until softened.
2. Stir in gluten-free flour to make a roux, cooking for 1–2 minutes.
3. Slowly whisk in chicken broth and milk until smooth and thickened.
4. Add shredded chicken, peas, and season with salt, pepper, and herbs (like thyme or parsley). Simmer for a few minutes until everything is well combined.

Assemble the Pot Pie:

1. Pour the chicken filling into a greased baking dish.
2. Drop spoonfuls of gluten-free biscuit dough (or your preferred topping) evenly over the filling.

Bake:

1. Preheat oven to 400°F (200°C).
2. Bake uncovered for 25–30 minutes, or until the biscuit topping is golden brown and cooked through.

Serve:

1. Let the pot pie rest for 5 minutes before serving.
2. Enjoy warm, creamy, and comforting chicken pot pie!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 414Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 126mgSodium: 1266mgCarbohydrates: 24gFiber: 2gSugar: 9gProtein: 26g

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