Perfect Chicken Pot Pie: Flaky Crust, Creamy Filling, Unbeatable Flavor

Why This Chicken Pot Pie Stands Out

This isn’t just any perfect chicken pot pie it’s the one that keeps my family asking for seconds and has earned hundreds of rave reviews from readers across the country. What makes it so special?

• A homemade flaky crust that shatters beautifully with every bite.
• A creamy, well-balanced gravy that holds everything together—rich but not heavy, seasoned but not overpowering.
• A secret ingredient—dried basil—which adds an unexpected, aromatic depth that elevates the entire dish from familiar to unforgettable.

Whether you’re making it for a casual Tuesday night or to impress dinner guests, this pot pie delivers every single time. It’s a creamy chicken pot pie that feels cozy and indulgent, without being fussy.

What Is Chicken Pot Pie?

A classic savory pie filled with chicken, vegetables, and creamy gravy, all wrapped in a buttery crust. While typically baked in a round dish, this version uses a 9″x13″ pan—ideal for serving a crowd or saving leftovers.

Pie Crust Talk

A homemade crust is your best bet for flakiness and flavor. If you’re short on time, a store-bought crust is fine—just make sure it’s raw and fully thawed. And don’t skip the egg wash for that golden finish.

Tip: Keep the crust cold until it meets the warm filling. That’s how you avoid a soggy bottom.

 Ingrédients : Tout ce qu’il faut pour une Chicken Pot Pie Parfaite

Pour le poulet

Les bases savoureuses et bien assaisonnées de votre garniture :

• 1,4 kg de blanc de poulet (environ 3 lb) – Cuit et coupé en morceaux. Le poulet rôti du commerce peut aussi faire l’affaire pour gagner du temps.
• 1 cuillère à café de basilic séché – L’ingrédient secret qui rehausse subtilement le goût.
• ½ cuillère à café de sel + ½ cuillère à café de poivre noir – Assaisonnez le poulet avant cuisson pour une saveur en profondeur.
• 1 cuillère à soupe d’huile d’olive – Pour rôtir le poulet. Du beurre fondu ou une autre huile végétale peuvent convenir.

Pour la garniture crémeuse

C’est ce mélange qui rend votre tourte riche et réconfortante :

• 150 g de beurre (⅔ tasse) – Pour la base du roux et la richesse du goût.
• ½ oignon jaune, finement haché – Pour une base aromatique douce.
• 85 g de farine (⅔ tasse) – Pour épaissir la sauce. Cuisez bien le roux pour enlever le goût de farine crue.
• 830 ml de bouillon de poulet (3½ tasses) – Base liquide de la sauce. Choisissez-le faible en sodium.
• 240 ml de lait entier (1 tasse) – Apporte de l’onctuosité. La crème ou demi-crème fonctionne aussi.
• 3 tasses de légumes surgelés, décongelés et bien égouttés – Mélange typique : petits pois, carottes, maïs, haricots verts.
• ½ cuillère à café de basilic séché – Pour rappeler la note du poulet.
• 1 pincée de poudre d’ail – Facultative, mais ajoute du fond.
• Sel et poivre au goût
• 1 œuf battu – Pour dorer la croûte.

Pour la croûte

La touche finale, croustillante et dorée :

• 4 abaisses de pâte à tarte – Deux pour le fond, deux pour le dessus, pour un plat de 33×23 cm.
  • Fait maison = saveur et texture supérieures.
  • Du commerce = ok, mais assurez-vous qu’elle soit crue et bien décongelée.

Step-by-Step Instructions for the Perfect Chicken Pot Pie

Step 1: Cook and Chop the Chicken

This ensures flavorful, juicy chicken as the base of your filling.

1. Preheat your oven to 350°F (175°C).
2. Season 3 pounds of chicken breasts with 1 teaspoon dried basil, ½ teaspoon salt, and ½ teaspoon black pepper.
3. Place the chicken in a baking dish, drizzle with 1 tablespoon olive oil, and roast for 25–30 minutes or until the internal temperature reaches 165°F (74°C).
4. Let the chicken cool slightly, then chop into bite-sized pieces.

Chef’s tip: Letting the chicken rest before chopping keeps the juices locked in and prevents the filling from becoming watery.

Step 2: Make the Creamy Filling

This step builds the rich, savory heart of the dish.

1. In a large saucepan, melt ⅔ cup of butter over medium heat.
2. Add ½ chopped onion and cook until soft and translucent (about 3–5 minutes).
3. Stir in ⅔ cup all-purpose flour to make a roux. Cook, stirring, for 1–2 minutes to remove the raw flour taste.
4. Slowly whisk in 3½ cups chicken broth and 1 cup milk. Simmer until thickened to a smooth gravy.
5. Add the chopped chicken, 3 cups thawed and patted-dry mixed vegetables, ½ teaspoon dried basil, a pinch of garlic powder, and salt and pepper to taste.
6. Stir everything together and remove from heat.

Technique tip: The filling should coat the back of a spoon and hold its shape—if it’s too runny, let it simmer a few more minutes.

Step 3: Assemble the Pot Pie

This step combines all the elements into one satisfying dish.

1. Preheat oven to 375°F (190°C).
2. Roll out two pie crusts and line the bottom of a 9″x13″ baking dish. Press them into place and patch any gaps.
3. Pour the warm filling into the crust and smooth the surface.
4. Roll out the remaining two crusts and place over the top.
5. Seal the edges by crimping with your fingers or a fork. Cut several slits in the top crust to let steam escape.
6. Brush the top crust with 1 beaten egg for a golden finish.

Pro tip: Use chilled crusts and warm filling for the best texture—this helps avoid a soggy bottom crust.

Step 4: Bake and Rest

Time to turn it golden brown and irresistible.

1. Bake the pot pie uncovered for 30 minutes.
2. Cover loosely with foil and bake for another 30–35 minutes, until the top is golden brown and the filling is bubbling.
3. Remove from the oven and let it rest for 15–30 minutes before slicing.

Resting tip: This rest time helps the filling set so each slice holds together beautifully.

Tips & Notes

• Preventing a Soggy Crust: Ensure the gravy is thick before assembling and bake the pie long enough to cook the crust thoroughly.
• Crust Rolling Tutorial: If you’re new to rolling pie crusts, check out our step-by-step guide.
• Alternative Sizes: This recipe can be divided into two 9-inch pies instead of one large dish.
• Crust Sealing: Use a fork or your fingers to crimp the edges of the crusts together securely.
• Egg Wash: Brushing the top crust with a beaten egg gives it a beautiful golden color.

Why You’ll Love This Chicken Pot Pie

Frequently Asked Questions About the Perfect Chicken Pot Pie

The BEST Chicken Pot Pie Recipe

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• Author: Emilio
• Total Time: 1 heure 35 minutes
• Yield: 8 portions 1x

Print Recipe

Description

This creamy, flaky Chicken Pot Pie is loaded with tender chicken, vegetables, and a savory gravy, all wrapped in a golden crust. Perfect for weeknights or special dinners.

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Ingredients

Scale 1x2x3x

• 1.4 kg de blanc de poulet (environ 3 lb), cuit et coupé
• 1 cuillère à café de basilic séché
• ½ cuillère à café de sel
• ½ cuillère à café de poivre noir
• 1 cuillère à soupe d’huile d’olive
• 150 g de beurre (⅔ tasse)
• ½ oignon jaune, finement haché
• 85 g de farine (⅔ tasse)
• 830 ml de bouillon de poulet (3½ tasses)
• 240 ml de lait entier (1 tasse)
• 3 tasses de légumes surgelés, décongelés
• ½ cuillère à café de basilic séché
• 1 pincée de poudre d’ail
• Sel et poivre au goût
• 1 œuf battu
• 4 abaisses de pâte à tarte

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Instructions

1. Préchauffer le four à 175°C (350°F).
2. Assaisonner le poulet avec le basilic, le sel et le poivre. Arroser d’huile d’olive et rôtir 25–30 minutes.
3. Laisser refroidir, puis couper en morceaux.
4. Dans une grande casserole, faire fondre le beurre, ajouter l’oignon et cuire 3–5 minutes.
5. Incorporer la farine pour faire un roux, cuire 1–2 minutes.
6. Ajouter le bouillon et le lait, cuire jusqu’à épaississement.
7. Incorporer le poulet, les légumes, le basilic, la poudre d’ail, le sel et le poivre. Mélanger et retirer du feu.
8. Préchauffer le four à 190°C (375°F). Foncer un plat 33×23 cm avec deux abaisses de pâte.
9. Verser la garniture, lisser la surface.
10. Ajouter les deux abaisses restantes sur le dessus, sceller et couper des fentes.
11. Badigeonner d’œuf battu.
12. Cuire 30 minutes à découvert, puis couvrir et cuire encore 30–35 minutes.
13. Laisser reposer 15–30 minutes avant de servir.

Notes

Utilisez une pâte bien froide et une garniture chaude pour éviter que la croûte ne devienne détrempée. Ce plat peut être préparé à l’avance ou congelé pour plus tard.

• Prep Time: 30 minutes
• Cook Time: 65 minutes
• Category: Plat Principal
• Method: Au Four
• Cuisine: Américaine

Nutrition

• Serving Size: 1 portion
• Calories: 455
• Sugar: 4g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 110mg

Keywords: chicken pot pie, tourte au poulet, comfort food, poulet, pâte brisée

Nutrition Info (Per Serving)

• Calories: 455
• Protein: 25g
• Carbohydrates: 35g
• Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 600mg

Reader Engagement: What Home Cooks Are Saying

This chicken pot pie recipe has sparked a lively community of home cooks. With hundreds of comments and five-star reviews, readers have embraced it as a go-to comfort meal. Many have shared creative variations—like swapping in turkey, adding mushrooms, or using puff pastry instead of traditional pie crust. Others have adapted it for food allergies, gluten-free needs, or personal spice preferences.

What’s more, readers consistently mention how it’s:

• A kid-approved, family-friendly favorite
• Their new holiday and potluck staple
• A reliable freezer meal for busy weeks

As the author, I’ve responded to dozens of questions and troubleshooting requests, from how to avoid a soggy bottom to whether you can use almond milk in the filling. These conversations help refine the recipe further and give new readers the confidence to try it themselves.

Conclusion: The Last Chicken Pot Pie Recipe You’ll Ever Need

If you’re looking for the perfect chicken pot pie—one that’s flaky, creamy, and packed with flavor—this is it. From the golden, buttery crust to the herb-infused filling with tender chicken and vegetables, every bite delivers comfort and satisfaction.

The touch of dried basil gives it a savory edge that lifts it above the ordinary. It’s hearty enough for a Sunday dinner, simple enough for a weeknight, and impressive enough for guests.

Want a twist? Try this as a chicken pot pie with biscuits—swap out the crust for fluffy biscuits and bake until golden. It’s a great option when you’re short on time but still crave that creamy filling.

So don’t wait. Whether you’re prepping a make-ahead chicken dinner, planning a cozy one-dish family meal, or just want to master the best chicken pot pie recipe, this is your moment.

Make it tonight, then visit our Pinterest page for more comfort food favorites. Save the recipe and tell us how you made it your own!