Old-Fashioned Chicken Pot Pie

File this chicken pot pie recipe under “food hug.” Chicken, potatoes, vegetables, and hard-boiled eggs are enveloped in a warm and savory, silky and creamy pie filling that’s so tasty, we could spoon that all up as-is in soup form. Instead, we take things over the top with a pastry topping,

Bake that all in a 9- by 13-inch pan for a supremely cozy dinner that envelopes your taste buds in savory goodness—and will leave you feeling embraced by a cozy hug from mom or grandma.

Who Created This Chicken Pot Pie?

Peggy Smith wore many hats during her time with the Southern Living editorial staff and Test Kitchen professionals. In November, 1992, Peggy was the Market Manager, keeping six Southern Living pantries stocked with all the necessary ingredients that went into the daily recipe testings. Suffice it to say, she knew a thing or two about quality ingredients and how they can make or break a recipe.

Nonetheless, she once tried taking a shortcut and served her family a frozen pot pie instead of their favorite, her homemade chicken pot pie. She never tried that again. One bite of this delicious comfort food, and you will understand why Peggy's family insisted on the homemade version.

Ingredients for Old-Fashioned Chicken Pot Pie

Classic ingredients are used in this chicken pot pie, but we've streamlined a few things for busy weeknights.

• Broiler fryer chicken: A 3-½ pound chicken labeled “broiler fryer” will be perfect for this recipe. Or trade in a turkey breast. See Community Tips below for even more protein options (and shortcuts).
• Salt and pepper: You’ll need these twice; first to season the stock, then later to season the pot pie mixture as it simmers together.
• Celery, onion, and bay leaf: These aromatic ingredients infuse the homemade chicken stock with layers of flavor.
• Frozen mixed vegetables: One 16-ounce package or bag; any blend you like. We’re particularly fond of any mix that includes frozen peas.
• Potatoes: Peel and cube them so they melt down beautifully into the pot pie filling.
• Butter and all-purpose flour: These baking staples join forces to create the thickening element for the savory pie filling. 
• Milk: A 1:3 mixture of dairy to stock acts as the foundation for the pot pie filling. For more richness, substitute milk with half-and-half or cream.
• Dried thyme: Just a pinch is perfect to perk up the pot pie filling. Dried rosemary or sage would also taste incredible.
• Hard-cooked eggs: Sliced hard-boiled eggs might sound like a strange chicken pot pie recipe ingredient to some, but trust us: the extra protein, heartiness, and creamy texture they lend definitely adds to the party.
• Refrigerated piecrust: One 9-inch round. Most store-bought packages include two, so save the other crust for Easy Piecrust Crackers, Air-Fryer Hand Pies, Macaroni Pie, or another batch of this recipe for chicken pot pie!

How To Serve Old-Fashioned Chicken Pot Pie

This chicken pot pie is best served warm, alongside a fresh salad for contrast. It would also be great in the winter with warm roasted vegetables like broccoli or carrots.

How To Store Chicken Pot Pie

Cover the leftovers of this chicken pot pie recipe (if you’re lucky enough to have them, that is), with foil. Refrigerate for 3 to 5 days. Reheat in a 300°F oven until warmed through.

Alternatively, transfer single servings to airtight, freezer-safe containers, and freeze for up to 3 months. When you’re ready to dive in, allow the frozen wedge to thaw overnight in the refrigerator, then reheat in a 300°F oven until warmed through.

Chicken Pot Pie Topping Alternatives

If you’re feeling ambitious, start from scratch and swap in your favorite homemade pastry crust. And if you prefer a fluffier topping, try a layer of store-bought puff pastry (thawed if frozen) or layer on refrigerated or homemade biscuits to act as a makeshift "dumpling" topping.

Bake time will vary for each topping choice, so keep an eye on it as it cooks; the homemade chicken pot pie is ready when the filling is bubbly and the topping is golden brown. 

Can I Make Chicken Pot Pie Ahead of Time?

You bet. If you like, poach and dice the chicken, make that big batch of stock, and stir together the pot pie filling entirely. Allow this mixture to cool, transfer to an airtight container, and refrigerate for up to 2 days.

When ready to proceed, reheat the filling in a Dutch oven over medium heat until warmed through, adding splashes of milk to thin it out as needed. Transfer to the prepared baking dish, top with the piecrust, bake, and enjoy.

Variations for Chicken Pot Pie

Like many other casseroles, this recipe for chicken pot pie is a terrific vessel to put leftover vegetables to good use.

• Feel free to mix and match 16 ounces of any fresh or frozen veggies you have handy.
• If you’re a fromage fan, stir 1/2 cup of shredded cheese into the filling when you add the chicken, eggs, and vegetables.
• For more savory flavor, stir in 1 teaspoon of soy sauce, tamari sauce, coconut aminos, or Worcestershire sauce when you season the pot pie filling with salt and pepper.
• And to add a hint of shine to your pastry crust and help decrease the risk of a soggy pastry crust, brush it with egg wash (beat 1 egg or egg white with 1 tablespoon milk, cream, half-and-half, or water) before baking.

Southern Living Community Tips 

Peas, please. If you enjoy peas as much as Kevin does, feel free to stir in half a cup of frozen peas when you add the other vegetables to the pot pie filling mixture.

Go semi-homemade. To skip ahead to step 3 and eliminate the poached chicken and homemade chicken broth steps, try this trick from a Southern Living reader: Measure 3 cups of store-bought chicken broth, and use the meat from a medium rotisserie chicken (separate the protein from the bones and shred or dice into bite-sized pieces). Or if you’re whipping up this chicken pot pie recipe around the holidays and have leftover turkey and/or turkey stock, tag that in instead.

Try thighs. If you find chicken parts to be easier to work with than a whole chicken (or if that’s a more affordable option at your market), follow Patti’s lead and use 2 pounds of boneless, skinless chicken thighs instead of a 3 ½-pound broiler chicken.

Editorial contributions by Karla Walsh.