Chicken pot pie is a food that I have only ever had as a frozen food.  I always liked them as a kid, but it has been a long time since I have had one.  Now that we’re well into the comfort food months I thought it sounded like a perfect thing to try at home.  I knew they would be good, but  I thought this dinner was pretty unbelievable.  The filling is fantastic – creamy and thick without being too heavy, and full of lots of chicken and yummy veggies.  I think what really blew me away was the crust on top.  It was perfectly golden and flaky, and taken together all these elements combined to create a truly wonderful meal.

I like that this version uses individual serving dishes rather than making one giant pie as some recipes do.  It certainly makes for easier portioning and better presentation.  As you might imagine, these do take some time to prepare but I think they are completely worth the effort.  The use of a store-bought rotisserie chicken helps to cut down prep time significantly, so you can focus on cooking the filling and making the crust.  The recipe does make a lot of food (6-8 pies, depending on the size of dishes you use) and though you may be tempted to cut down the quantity as I was, I suggest you go ahead and make the full recipe anyway.  After all, if you are going to take the time to make these, you might as well get the most of your efforts.  The finished pies can be frozen after baking, and taste just as good as fresh.  Simply thaw in the refrigerator during the day and then reheat in the the oven at 350° F for 30-40 minutes.  If baking straight from the freezer, bake at 400˚ F for 45-60 minutes.


For the filling:
3 tbsp. unsalted butter
1 medium yellow onion, chopped
1 large russett potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 oz. button mushrooms, sliced
½ tsp. crushed red pepper flakes
Salt and freshly ground pepper
1 purchased rotisserie chicken
1-2 cups frozen peas and carrots

For the sauce:
8 tbsp. unsalted butter
1 cup all-purpose flour
2½ cups chicken broth
½ cup heavy cream (optional)
Dash of hot sauce
Salt and freshly ground pepper

For the crust:
16 tbsp. cold unsalted butter
3 cups all-purpose flour
10 oz. cream cheese, chilled
1 tsp. salt
¼ tsp. pepper
1 large egg


  • 01

    To make the filling, melt the butter in a large skillet over medium heat.  Add the onion and potato to the pan, and sauté for about 5 minutes.  Mix in the garlic, bell pepper and mushrooms, and cook for about 15 minutes more, until the potatoes are tender.  While the vegetables are cooking, remove the skin from the chicken, pull the meat off the bones and shred or chop the chicken into bite-sized pieces.  Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the frozen peas and carrots.  Stir in the red pepper flakes, and season with salt and pepper to taste.

  • 02

    To make the sauce, melt the butter over medium heat in a large saucepan.  Add the flour and whisk until smooth.  Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup.  Mix in the cream (if using), the hot sauce and season with salt and pepper to taste.  Pour the cream sauce over the chicken and veggie mixture and stir to combine well.  Spoon the mixture into 6-8 individual oven-safe dishes (such as ramekins).

  • 03

    Preheat the oven to 375° F.  To make the crust, cut the butter into 16 pieces.  In the bowl of a food processor fitted with the metal blade, pulse the butter and flour until crumbly.  Add the cream cheese, salt and pepper.  Continue pulsing just until the dough forms a ball.  Transfer the dough to a lightly floured work surface.  Use a floured rolling pin to roll the dough out to about ¼-inch thickness.  Cut out dough rounds to be about 1½ inches larger than the diameter of your pot pie dishes.  Lay the dough rounds on top of the individual dishes.  Beat the egg with a whisk, and brush the tops of the dough rounds lightly with the beaten egg.

  • 04

    Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven.  Place in the preheated oven and bake for 20-25 minutes, or until golden brown.  Serve immediately.


  • These pot pies look absolutely lovely!! and yummy!! gloria

  • Simply beautiful and so right at this time of the year.

  • Annie! You’ve done it again my dear! I have made these before, but your crust looks far more delectable! This would be perfect with some left over turkey I am sure to have in the next few weeks. Thanks for the ideas! I love your blog, I have to read it every day.

  • Hands-down, this recipe is the very best CPP recipe I’ve ever made. The crust is absolute perfection :)

  • Katie

    FINALLY!!!!!!!!!!! i’ve been searching all over for a good chicken pot pie recipe!
    I tried making it a few weeks ago and i ruined it, absolutely ruined it!!! but my boyfriend at the time thought it was sweet bc that is his favorite and then he ended up proposing to me later in the week.
    thank you thank you thank you annie!

  • I love love love chicken pot pie, and it’s the perfect time of year for it! I totally cheat compared to yours as I buy pre-made crust and a few different canned veggies, but I could eat it everyday. When I’m up to working on my crust-making, this will be one of the first I try, as I can see serving it in cute little cups at a dinner. Thanks for the recipe!

  • Seriously! Those look amazing! I love chicken pot pie even though I have never made one. I will have to try this one!!!

  • Christie Shattuck

    I absolutely love your blog! Every recipe I’ve tried has been fantastic.As a physician who had kids during residency, I have no idea how you do that and all this amazing cooking/blogging too, but please keep it up!

  • nutmegnanny

    Mmmmm homemade chicken pot pie…delicious! Much better than the Banquet pot pies I grew up on :) I love how thick and rich the inside looks. Yum!

  • This is my go-to version of chicken pot pie as well! I posted it on my blog about a year ago :) I like the individual serving dishes!

  • Hannah T.

    Annie, would you freeze leftover pies right in their serving dishes? Or use something disposable instead?

    They look very tasty!

  • Annie

    Hi Hannah,
    I froze mine in the actual (non-disposable) serving dishes, but you could use disposable. I think either is fine, just depending on if you will need your other dishes again before you eat the frozen pot pies!
    :) Annie

  • How perfect – I was just looking for a tried and true chicken pot pie recipe. This is my first time to your blog, and I already found a recipe I can’t wait to try! It may be a few weeks before I get a chance to make it, but I’ll be sure to stop back and let you know how it turns out! Thanks :)

  • becky s

    Oh my goodness! I can’t wait to try this. Too bad dinner is already cooking.
    Thanks for sharing your wonderful recipes!

  • I’ve always really loved chicken pot pies–I like making the Bisquick version the best, but yours looks amazing as well!

  • Wow. I mean wow. That looks so delicious. In the past any pot pie I have ever had was also frozen, I wonder why I have never made one homemade. I am totally bookmarking this recipe.

  • This looks delicious. I have actually never had chicken pot pie but I would definitely love to make it sometime in the near future.

  • Marisa

    I feel comforted just looking at that! I love the individual portions – very cute.

  • Tanya

    Annie- Absolutely Fab! I made these last night for dinner. Wonderful! THE perfect rainy, dreary day comfort food!

  • Nicole G

    I have made this twice now and everyone in my house loves it! Even my 16 month old! I also added shredded colby/jack to the filling and it was really yummy! This is the only chicken pot pie I will use now!

  • Morgan

    Crust-wise, would this work if I made it as one big pie instead of many small ones? Lately I’ve been cooking for some friends who just moved into their own place and one big pie would definitely work better than lots of individual ones.

  • Annie

    Hi Morgan,
    I suppose that would work though I think it’s really best in the individual servings. My friend actually just made these to take over to some new parents, and she did individual servings. I think those are more adaptable because then people can eat them whenever they want, don’t have a bunch of leftovers that need to be eaten quickly, etc. From the freezer they taste just as good as fresh!

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  • Tanya

    Really delicious! I made this into one pie instead of individual portions as my oven is very small. I had some leftover pastry though, (which I wrapped in plastic wrap, put in a Ziploc and will keep in the freezer for another use… Maybe a quiche). I found that I needed to add more stock then the 21/2 cups called for. More like 3 cups. Also the larger pie required a longer cooking time, more like 45-50 minutes. Other then these few adjustments, really perfect!!! Just wish it wasn’t so fattening! ;)

  • Amy

    I am on the search for freezer meals as we prepare for the arrival of our first child, and these look delicious! Would you freeze before baking, or bake first and then freeze? (Sorry if this is a silly question…our freezer is not very large, so this is not typical for us). =)

  • Annie

    Hi Amy,
    Sorry for the delayed response. You should bake them all before freezing, and then reheat in the oven. If you bake straight from the freezer, they take about 60-90 minutes at 375˚.

  • This made for a fantastic dinner tonight (and it will for many nights to come…)

  • Patricia

    Tried this recipe and it was fantastic! It freezes really well too so definitely make the full recipe. Doesn’t even compare to the standard store-bought pot pies.

  • Jess

    These look yummy! Where did you find those little bowls? or do they have a name so I can find some? thanks :) Jessica

  • Annie

    I think they are just soup crocks that have handles (some don’t). I got them at Bed, Bath and Beyond. Hope that helps!

  • Jess

    Thanks! I’ll go look. they are cute!

  • Valeria

    I made this tonight and let me just say it was the best Pot pie I have ever tasted.

  • Alysha

    Hi Annie – Do you have any variations on the recipe that don’t involve the cream cheese, all of the butter, or the heavy cream? I’d love to make it, but even for one meal that is a lot (for my family). Thank you!

  • Annie

    Haha, no way! This one is so fantastic I wouldn’t even consider trying another healthier version because it couldn’t compare. It’s a splurge, but worth it in my opinion.

  • I can not wait to try these! Too bad fall weather won’t reach eastern carolina for another month or so, I’m thinking these will make a great Christmas Eve dinner for the hubs and me. Thanks for sharing!

  • Tracy

    This looks so fantastically delish! Just stumbled upon your blog today and so glad I did. I am all geared up for fall cooking and now I have some wonderful comfort-food recipes to try! Any suggestions on a replacement for brushing the tops of the pies with egg? My son has a severe allergy so we are egg-free here. I usually shy away from recipes that require this step but I’m so eager to try your chicken pot pie. =)

  • Annie

    You definitely don’t need to shy away from these recipes. The egg wash is just for looks and everything will still be delicious without it. If you want a similar effect, you could mix a bit of melted butter with a little bit of milk and it would work too.

  • About how big are your bowls with handles? I want to make this and just trying to gauge the size of bowls I should get and how many. Thanks! I can’t wait to try this out!

  • Annie

    I’m not sure, maybe four inches round? You can use any size you like just depending on how big you want the servings. I also used ramekins.

  • chelsea

    Made this last night for me and my guy and we loved it!! Soo yummy, Annie!

  • cheri morgan


    I will be trying the pot pie this weekend, i am going to make it in one large dish. Do you have an idea about how many servings I will get out of it?

  • Annie

    Maybe 6-8.

  • Ces

    I can’t wait to try this recipe; it looks yummy! One question, the one thing I always loved about the frozen pot pies was the crust inside the dish as well as on top. Can we do that with this recipe? Would you just double the pie crust recipe then?

  • Annie

    I suppose you could, but the crust on the bottom would need to be parbaked, I think. I wouldn’t bother though, these are incredibly filling as they are and have plenty of crust on top.

  • maria

    I just made this tonight and followed the recipe to a T. it is perfect. best chicken pot pie ive ever tasted!!!!!will deff do again. I also did it in remekens and its a great idea because you don’t have to cut into the pie itself for portions. everyone gets a remeken each. The sauce if delicious! Thanks for the recipe!

  • Taylor

    Annie, did you put pie crust on the bottom too, or just on the top?

  • Annie

    Just the top.

  • Kristin Duncan

    Made this tonight and it was delicious! Only thing was the sauce got really thick, really fast! I wasn’t something I could “pour” at all, it was more like a thick paste than a soup. I double checked my amounts and don’t think I made a mistake – do you think this could happen just from cooking it just a little bit too long? I even tried adding some water to it, but that didn’t seem to help.

  • Annie

    It is a pretty thick mixture, but it’s possible you cooked it a bit long.

  • Terri Grund

    Hi Annie… the sauce has too much flour in the roux. should be 1/2 cup to 8 Tbls. of flour. It will thicken nicely (but not so thick as many have commented) and will be more flavorsome with less of a flour taste. I also added a pinch of tarragon to kick up the flavor. It is a great recipe for all to try.

  • Annie

    The recipe is correct as written, but of course you can adjust as you please.

  • Jenn

    I’d love to make these for a new mom, but I wouldn’t want to leave her with a bunch of dishes to wash/return – any ideas?

  • Annie

    Disposable pans. I do have a post about meals for new parents which might also be of some help to you.

  • MAKING THIS TONIGHT!! I’ve been waiting for an opportunity. :)

  • Vanessa

    Hi Annie, these looks so yummy and I would love to make them for dinner some night. What size of soup dish did you use? Thanks!

  • Annie

    You can use pretty much any personalized dish you would like. Enjoy!

  • kathy hubbard

    Annie: I am 70 years old and have never been able to make pie crust. Hooray, I did it following your recipe!! But have one question for you. With the crust hanging down on the sides what do you put them in to freeze them to where the crust won’t break off when it is frozen? I only had enough filling to make five pies so I put the rest of the dough in the freezer for next time There will be a next time and I will double or triple this recipe the next time. It was very time cosuming (I am handicapped) for me so why not take a bit more time and make more pies. Next time I am going to use half the amount of flour and maybe even use more chicken stock. Gonna have to think about the cream. I love it but it is soooo rich I haven’t even eaten a full quarter of the pie and I am stuffed. Thank you for such a wonderful recipe.

  • Annie

    Kathy, that is awesome! So glad you enjoyed it and that you made pie crust successfully. I just let the crust hang down over the edges of my dishes and put them in the freezer uncovered to flash freeze. Once they were firm, I covered them in plastic wrap and then put them inside a larger freezer zipper bag. I hope that helps!

  • Like the idea of making individual portions. I use cubed grilled chicken or any leftover chicken. Thanks.

  • Riki-Tiki-Tembo

    Annie I just made these beautiful Chicken Pot Pies for the second time this week – they supercede ANY other Chicken Pot Pie recipe Ive made – and that crust was ammmmaazing and my hips LOVED it :) This is my go to recipe from now on!

  • Anne

    Thanks for the alternative to an egg-wash (melted butter and milk)! I’ve been very careful over the years at company (work) potlucks to always bring something pretty benign, to try to avoid any allergies or dietary restrictions of my coworkers. I never knew what to do about egg allergies, though (had a coworker who was allergic to eggs). I’ll keep this in mind in case I ever bring pies or rolls that I want to “egg-wash” to a gathering!

  • Anne

    Are folks sifting their flour before measuring? If not, this might be why some are getting quite thick sauces. Also, climate and weather can greatly affect how dishes turn out — my grandmother (in Minnesota) taught me you have to “cook by feel”, and can’t follow a recipe exactly the same way every day and get the same results. And I’ve learned that recipes I loved when growing up in Illinois and Minnesota need adjustments out west (drier climate), in the mountains (higher altitude), and down south (even more humid than Minnesota, and warmer!).

    I confess, I haven’t tried this recipe yet, but I will when cold weather hits here (Houston, TX). Once I do I’ll adjust as needed for down here.


  • Kristie

    I made this last night, and it was SO delicious! Everyone loved it! I added a few more veggies, but the ‘sauce’ was amazing! Thanks for my new favorite chicken pot pie recipe!

  • Nicolette

    Annie, I made this last week for my family and they LOVED it. They do love almost everything I make from your site, but this one was a particular hit. Thank you for the introduction to so many new recipes, and outstanding versions of the classics. I look forward to reading your site daily. Keep it coming =)

  • Teresa

    Annie, I am new to your blog and loving it! I am so sorry about your father. I lost my Dad this year too. We also lost a dear uncel the week before Thanksgiving this year. God bless you and may his grace heal your heart.

  • The crust turned out awesome! Thank you, I share your link here:

  • Pot pies my fav! Can’t wait to try this recipe, it looks so yummy!!

  • I’ve been wanting to try this recipe for a while now and I finally planned to do it because I made my little family a post-Thanksgiving day Turkey Dinner last weekend and now I have lots of delicious turkey to use up! I thought that using some of those leftovers to make this recipe as a Turkey Pot Pie would be a great idea and it was!

    These turned out so delicious and the crust was just as wonderful as you promised! The “gravy” was outstanding as well. I was admittedly a little skeptical of all the flour called for as I would typically use less in a situation like this, but you’ve never steered me wrong so I followed the instructions and they were right on as usual!

    I followed the recipe exactly as written except replacing the called for chicken with turkey and chicken broth with homemade turkey stock and I also used fresh carrots instead of frozen because I had some on hand, I just tossed them in with the onions and potatoes.

    I ended up with 6 pies. We ate 2 for dinner and I froze the other 4 for future meals. I can’t wait to reheat these for easy dinners on the nights I don’t feel like cooking, they will be a wonderful treat!

    Thanks so much for sharing this recipe!

  • Jennifer

    Just made this– love the recipe. The sauce was thick but delicious. It did not taste “flour-y”. Thank you for the excellent take on chicken pot pie… especially the crust. Also, I was able to make individual portions in large muffin cups and freeze them. Perfect!

  • Kate

    Can you make the pie crust without a food processor?

  • Anonymous

    Please see the FAQ page. Thanks!

  • Morgan

    Hi Annie, I was looking to make these, and was wondering if I could make the pie crust in a stand mixer as opposed to a food processor? I don’t think my food processor is big enough.

  • annieseats

    I’m sure you could. Enjoy!

  • Morgan

    It worked wonderfully in the stand mixer. The recipe was delicious! Thank you so much for the inspiration.

  • Tulaneclay05

    This was fabulous! I made it tonight. It didn’t take nearly as long as I thought it would, and it tasted so good. My husband said after eating, “This might be the most satisfying, perfect meal I’ve had in a long time.” (Guess I need to keep working on my cooking skills…ha!)

    Thank you!

  • I am new here–and not great at freezing, so my question–should we bake 100% before freezing with the crust on? And then with reheating will the crust become either over done? Or mushy?

  • annieseats

    I wouldn’t bake at all before freezing. Just assemble, then freeze.

  • Kate

    but in your intro to the recipe you say to bake before freezing, and that they taste just as good as fresh? With directions on how to reheat directly from freezer? I didn’t read these comments until after putting them in the oven :(.

  • annieseats

    You could really do either. Enjoy!

  • Coby

    We had this for dinner tonight and really enjoyed it! I don’t have ramekins, so I used two regular-sized pie pans so that we could have leftovers tomorrow. Very tasty!

  • Annie,
    I made this last night with leftover turkey. I actually made it as one whole casserole for my entire family and in-laws. It was true love on everyone’s part! I was told it had to be a Thanksgiving tradition from now on! Thank you for another great recipe.

  • Annie, this is another great meal. I made this last night with the broccoli cheddar soup. They were both delicious. My husband and son that were commuting a long distance and when they got home they both commented on how great dinner smelled. I love your blog and your recipes are so straight forward. Thanks again.