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Classic Chicken Pot Pie Recipe – Comfort Food at Its Best

May 7, 2020

60 minutes

medium

serves 6

A Taste of Home – Nostalgic Mini Chicken Pot Pies

Some meals take you right back to childhood, and for my husband—Mr. Squeeze—this Classic Chicken Pot Pie Recipe is that dish. The moment he breaks through that golden, flaky crust, the creamy, herby filling transports him to simpler days when comfort comes straight from the kitchen.

Baking these in small cocottes makes them feel extra special—like a cozy little treat made just for you, warm, golden, and irresistibly inviting. The buttery crust shatters with the first spoonful, revealing tender chicken, vibrant veggies, and a rich, savory sauce bubbling beneath. Each bite is cozy, nostalgic, and oh-so-satisfying.

We love to make these on chilly evenings, a family dinner, or when we’re just craving something that feels like home, this Chicken Pot Pie is a timeless classic that never fails to bring warmth and joy.

Why You’ll Love & Benefit from These Ingredients 🥧✨

🍗 Chicken – Lean protein to keep you full and strong.
🥕 Carrots – Naturally sweet, full of beta-carotene, and great for your skin and eyes.
🌿 Celery – Adds crunch, flavor, and digestive support.
🟢 Peas – Packed with plant-based protein and fiber for extra nourishment.
🧈 Butter – Adds richness while keeping the crust flaky and golden.
🥛 Heavy Cream – Creates a luscious, comforting sauce.
🌿 Thyme & Garlic – Infuses warmth, depth, and immune-boosting benefits.
🥧 Flaky Pie Crust – The ultimate comfort-food hug in every bite!

A white Staub Dutch oven on a stovetop with chicken pot pie vegetables cooking inside. A vegetable bowl sits in the background on a cozy kitchen counter.
A serving of chicken pot pie placed on a blue china plate, showing its shiny golden crust and creamy filling. Cozy, elegant, and ready to eat.
A side view of a mini chicken pot pie showing its perfectly golden, flaky crust — puffed and glossy, ready to be cracked open.
A rustic chicken pot pie with a golden crust, resting beside two wooden spatulas — a warm, handmade moment before serving.
Four chicken pot pies plated on blue china, set with salt and pepper shakers and two wooden spatulas to the left — a warm and welcoming dinner scene.
A mostly eaten serving of chicken pot pie on a plate, with a wooden spoon resting beside it — the golden crust broken and creamy filling almost gone.

Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

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Ingredients

Adjust Servings
2 tbsp butter
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 Medium sweet potatoes, peeled and cut into small cubes
1 cup fresh corn, cut off the cob with a sharp knife
3 cloves garlic, minced
1/3 cup flour
3 cups chicken broth (for poaching + filling)
1 cup milk (or heavy cream for extra richness
2 cups cooked chicken, shredded
1 cup peas
1 tsp fresh thyme
½ tsp salt (adjust to taste)
½ tsp black pepper
For the Crust:
2 ½ cups all-purpose flour
1 tsp salt
1 cup cold butter, cubed
6-8 tbsp ice water
For Product Amazon

Nutritional Information

450-500 Calories
40g Carbohydrates
4-6g Sugar
4g Fiber
22g Fat
600mg Sodium

Directions

1.

Crust Shortcut Option

Short on time or just not in the mood to make a homemade crust? No worries at all! A store-bought pie crust, like Pillsbury™, works like a charm. Just unroll it, follow the steps, and you’re good to go. Thinking about puff pastry instead? Pepperidge Farm’s frozen version is perfectly flaky, buttery, and super easy to handle. Just remember to pull it out of the freezer when you start making the filling so it’s ready when you need it. Want to keep it simple? You can also bake it in a 9-inch glass or ceramic pie dish. Just spray it with non-stick cooking spray, fill it with the chicken mixture, and top it with a sheet of puff pastry. Bake as directed, and enjoy! No matter which way you go, you’re in for something cozy, delicious, and made with love. ❤️
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2.

🥧 Want to Make Your Own Crust?

In a bowl, whisk together your flour and salt. Add cold butter and use your fingertips or a pastry cutter to work it in until it resembles coarse, sandy crumbs. Slowly drizzle in the ice water, mixing just until the dough holds together. Wrap it up and chill for 30 minutes — it'll be ready to roll when your filling is golden and cozy.
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3.

🐓 Chicken Prep Step

Place your chicken breasts in a pot and cover with broth (or water with a pinch of salt). Bring to a gentle boil, then reduce to a simmer and cook until just done — about 15–20 minutes. Let it cool slightly, then shred with two forks and set aside. You’ve got the heart of the pot pie, right here.
A white Staub Dutch oven on a stovetop with chicken pot pie vegetables cooking inside. A vegetable bowl sits in the background on a cozy kitchen counter.
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4.

Prep your veggies

Peel and cube your sweet potatoes. Carefully cut fresh corn straight off the cob with a sharp knife. Rinse and slice your mushrooms, strip a few thyme leaves, and get everything ready to go. This is your calm little moment of slicing, chopping, and settling in — a quiet ritual before the cooking begins.
A closeup of cut sweet potato and onion on a cutting board, ready to be sautéed for homemade chicken pot pie filling.
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5.

Sauté the Aromatics

In a large skillet or cast iron pan, melt your butter until just bubbly. Add the diced onions and cook until soft and golden — this is where the cozy starts. Toss in the sweet potatoes and sauté for 5–7 minutes until they’re just starting to soften.
Sliced sweet potatoes and onions cooking in a cast iron skillet, part of the ingredient base for homemade chicken pot pie.
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6.

Layer in the Veggies + Thyme

Stir in the mushrooms, the fresh corn (cut right off the cob with a sharp knife), and a few sprigs of thyme. Cook everything together for a few more minutes, letting the flavors settle into each other. Season with salt and pepper to your taste.
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7.

Prepare the Filling:

Sprinkle in the flour and stir well to coat the veggies. Slowly pour in the milk, stirring as it thickens into a velvety sauce. Add in the shredded chicken and stir everything together until creamy, warm, and totally irresistible.
A cast iron skillet filled with creamy chicken pot pie filling, sprinkled lightly with warming spice — rich, savory, and ready for crust.
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8.

Roll + Top the Crust (with store-bought option)

Using store-bought crust? Just unroll it and use as directed — cut to size for minis, or lay it over a large dish. Drape the crust over your filling, press gently to seal, and crimp the edges with a fork (or leave it beautifully rustic). Slice a little steam vent in the center. Optional: brush with egg wash for a golden, bakery-style finish.
A single mini Staub cocotte filled with creamy chicken pot pie, golden crust laid gently on top, with a bit of the filling dripping from the side — unbaked and full of homemade charm.
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9.

Roll + Top the Crust (Homemade)

Lightly flour your surface and rolling pin. Roll out the dough to about ⅛ inch thick. For minis: cut into circles just bigger than your ramekins or cocottes. For one big pie: roll to fit your dish with a little overhang. Drape the crust over your filling, press to seal, and crimp or leave it rustic.
Four mini Staub cocottes filled with chicken pot pie filling, arranged on a countertop with golden crusts being gently placed on top.
✨ Bonus Tip: You don’t have to make it perfect — pot pie crust is rustic by nature, and it’ll look gorgeous no matter what once it’s golden and bubbling.
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10.

Bake to Golden Goodness

Place your pies on a baking sheet and bake at 400°F (200°C) for 25–30 minutes, or until the crust is golden and the edges are bubbling. Your kitchen will smell like comfort.
Six mini chicken pot pies in Staub cocottes arranged on a baking pan, sliding into the oven with the oven light glowing warmly — a cozy, golden moment of homemade comfort.
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11.

Let Them Cool: Crack. Ooze. Cozy Magic.

This part’s hard, but worth it — let the pot pies cool for about 10 minutes. Then break through that golden crust, let the steam rise, and scoop into that creamy center. It’s everything you hoped for.
Freshly baked mini chicken pot pies with golden brown crusts resting on a baking sheet — flaky, puffed, and ready to serve.
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Notes

As the aroma of buttery crust and savory filling fills your kitchen, you’ll feel the warmth of this dish before even taking a bite. There's something incredibly grounding about crafting a homemade chicken pot pie—rolling the dough, stirring the filling, layering it all together with care. And when you finally sit down to eat, each warm, flaky, creamy bite is a moment of comfort, nostalgia, and deep nourishment. Whether shared around the table or enjoyed as a solo act of self-care, this dish reminds us that good food has the power to nurture not just the body, but the soul.
This recipe takes a bit of love and layering, but the result is a golden, flaky crust with a creamy, comforting filling—worth every minute! 🍗🥧✨
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