Old-Fashioned Chicken Pot Pie

File this chicken pot pie recipe under “food hug.” Chickenpotatoesvegetablesand hard-boiled eggs are enveloped in a warm and savorysilky and creamy pie filling that’s so tastywe could spoon that all up as-is in soup form. Insteadwe 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 November1992Peggy was the Market Managerkeeping six Southern Living pantries stocked with all the necessary ingredients that went into the daily recipe testings. Suffice it to sayshe knew a thing or two about quality ingredients and how they can make or break a recipe.

Nonethelessshe once tried taking a shortcut and served her family a frozen pot pie instead of their favoriteher homemade chicken pot pie. She never tried that again. One bite of this delicious comfort foodand 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 piebut we've streamlined a few things for busy weeknights.

• Broiler fryer chicken: A 3 1/2 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 stockthen later to season the pot pie mixture as it simmers together.
• Celeryonionand 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 richnesssubstitute 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 somebut trust us: the extra proteinheartinessand creamy texture they lend definitely adds to the party.
• Refrigerated piecrust: One 9-inch round. Most store-bought packages include twoso save the other crust for Easy Piecrust CrackersAir-Fryer Hand PiesMacaroni Pieor another batch of this recipe for chicken pot pie!

How To Serve Old-Fashioned Chicken Pot Pie

This chicken pot pie is best served warmalongside 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 themthat is)with foil. Refrigerate for 3 to 5 days. Reheat in a 300°F oven until warmed through.

Alternativelytransfer single servings to airtightfreezer-safe containersand freeze for up to 3 months. When you’re ready to dive inallow the frozen wedge to thaw overnight in the refrigeratorthen reheat in a 300°F oven until warmed through.

Chicken Pot Pie Topping Alternatives

If you’re feeling ambitiousstart from scratch and swap in your favorite homemade pastry crust. And if you prefer a fluffier toppingtry 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 choiceso 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 likepoach and dice the chickenmake that big batch of stockand stir together the pot pie filling entirely. Allow this mixture to cooltransfer to an airtight containerand refrigerate for up to 2 days.

When ready to proceedreheat the filling in a Dutch oven over medium heat until warmed throughadding splashes of milk to thin it out as needed. Transfer to the prepared baking dishtop with the piecrustbakeand enjoy.

Variations for Chicken Pot Pie

Like many other casserolesthis 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 fanstir 1/2 cup of shredded cheese into the filling when you add the chickeneggsand vegetables.
• For more savory flavorstir in 1 teaspoon of soy saucetamari saucecoconut aminosor 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 crustbrush it with egg wash (beat 1 egg or egg white with 1 tablespoon milkcreamhalf-and-halfor water) before baking.

Southern Living Community Tips 

Peasplease. If you enjoy peas as much as Kevin doesfeel 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 stepstry this trick from a Southern Living reader: Measure 3 cups of store-bought chicken brothand 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 stocktag 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 bonelessskinless chicken thighs instead of a 3 ½-pound broiler chicken.

Editor's Note: This recipe was developed by the Southern Living Test Kitchen; the recipe tips were written by Karla Walsh.