Chicken Pie Recipe (with Video)

Chicken Pie Recipe: There’s something magical about a perfectly baked chicken pie. It’s like a warm hug on a plate—creamy, savory filling encased in a flaky, golden crust. Chicken pie has stood the test of time as a family favorite, and for good reason. It’s hearty, satisfying, and has that nostalgic homemade flavor that fast food can never replicate.

This dish isn’t just about feeding the belly—it’s about feeding the soul. From Sunday dinners to festive gatherings, chicken pie earns its spot at the table with ease. Part of its charm lies in its versatility. Whether you’re a meat-lover or looking to sneak in more vegetables, this pie welcomes all your personal touches.

What makes it truly timeless is its universal appeal. Kids, adults, even the pickiest eaters tend to love it. You can switch up the herbs, experiment with fillings, or add a dash of your culture into the mix—and the result is still mouthwateringly good.

The Comfort Food Everyone Loves

You know that food you crave when it’s rainy, chilly, or you’ve just had a long day? Chicken pie fits that bill. It’s creamy, cozy, and packed with flavor in every bite. The tender chicken, the buttery crust, and the rich gravy-like sauce—it all comes together like a symphony of comfort.

It also brings people together. Serve it at a dinner party, and watch guests go back for seconds. It’s one of those recipes that says, “I care,” when you serve it. Plus, it’s surprisingly easy to make once you get the hang of it.

Now, let’s get into the kitchen and start creating this comfort-filled classic step by step!

Ingredients You’ll Need

For the Pie Filling

A great chicken pie starts with a flavorful filling. Here’s what you’ll need:

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken (shredded or diced)
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup potatoes, diced (optional)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream or milk
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley

These ingredients come together to create a rich, creamy filling. The flour acts as a thickener, the cream adds richness, and the herbs layer in flavor.

For the Pie Crust

You can opt for store-bought pie crust, but nothing beats homemade. Here’s a basic recipe:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter (cold, cut into cubes)
• 6–8 tablespoons ice water

This dough is flaky, tender, and incredibly buttery. The secret? Cold butter and minimal handling.

Optional Add-Ins for Extra Flavor

Want to jazz up your pie? Consider adding:

• 1/2 cup mushrooms, sautéed
• 1/4 teaspoon smoked paprika
• 1/2 cup corn
• A splash of white wine
• Chopped fresh herbs like rosemary or sage

These ingredients can add layers of depth and personality to your pie, depending on your taste preferences.

Tools and Equipment Required

Basic Kitchen Tools

You don’t need a commercial kitchen to whip up this dish. These basic tools will get the job done:

• Medium saucepan
• Wooden spoon or spatula
• Sharp knife
• Chopping board
• Mixing bowls
• Measuring cups and spoons

These are the kitchen workhorses that make pie-making efficient and fun.

Recommended Utensils for Best Results

If you want to make life a little easier (and cleaner), consider these helpful tools:

• Pastry blender or food processor (for crust)
• Rolling pin
• Pie dish (9-inch)
• Pastry brush (for egg wash)
• Aluminum foil or pie shield (to prevent over-browning)

These tools aren’t mandatory, but they help streamline the process and give your pie that pro-level finish.

Step-by-Step Cooking Instructions

Step 1 – Preparing the Chicken

Let’s start with the star of the show: chicken. You can use rotisserie chicken to save time or cook it fresh.

• Option 1: Poach the Chicken
  Place chicken breasts in a pot, cover with water, add a pinch of salt, and bring to a boil. Simmer until fully cooked (about 15–20 minutes), then shred or dice.
• Option 2: Roast or Pan-Sear for More Flavor
  Season with salt, pepper, and olive oil, then roast at 375°F (190°C) for 25–30 minutes, or pan-sear until golden and cooked through.

Well-cooked chicken is key to a delicious pie. You want it juicy and tender, not dry and stringy.

Step 2 – Making the Pie Filling

This step is where the magic really begins. The filling is the heart of your chicken pie—it’s what gives it flavor, texture, and that creamy, comforting goodness.

Start by sautéing the aromatics:

• In a large skillet or saucepan, melt the butter over medium heat.
• Add chopped onions and garlic. Cook until translucent and fragrant—about 3–4 minutes.

Add the vegetables:

• Toss in your carrots, peas, and optional potatoes. Cook them until slightly softened—this ensures they’ll be tender after baking.
• If you’re adding mushrooms or corn, now’s the time to stir them in.

Make the roux:

• Sprinkle the flour evenly over the veggies. Stir continuously for about 1–2 minutes to cook out the raw flour taste. It should look like a thick paste.

Add liquids and seasoning:

• Slowly pour in the chicken broth while stirring to avoid lumps.
• Follow with the cream or milk, continuing to stir as the mixture thickens.
• Season generously with salt, pepper, thyme, parsley, and any additional spices.

Finish with the chicken:

• Stir in the shredded or diced chicken, letting everything simmer together for a few more minutes until fully heated and thickened.

The filling should be rich, creamy, and thick enough to coat the back of a spoon. If it’s too runny, cook a few more minutes. If too thick, add a splash more broth.

Step 3 – Preparing the Pie Crust

Your pie crust can make or break the dish. A perfect crust is flaky, buttery, and just the right amount of tender.

Making the dough:

• In a large bowl, combine flour and salt.
• Add cold butter cubes and use a pastry blender or your fingers to mix until it resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.

Form and chill:

• Divide the dough in half, shape into discs, and wrap in plastic.
• Chill in the refrigerator for at least 30 minutes. This prevents shrinkage and ensures flakiness.

Roll out the crust:

• On a floured surface, roll out one disc into a circle about 1/8-inch thick and slightly larger than your pie dish.
• Gently transfer it into the pie dish, pressing it into the corners.

Blind baking (optional):

• If you prefer a crispier bottom crust, you can blind bake it at 375°F (190°C) for 10–12 minutes with pie weights.

Step 4 – Assembling the Pie

This is where everything comes together.

Filling the pie:

• Pour the prepared chicken filling into the crust-lined dish.
• Spread it out evenly so every bite has a good mix of ingredients.

Top crust:

• Roll out the second dough disc to cover the top.
• Lay it over the filling and trim any excess dough.
• Pinch the edges to seal and crimp for a decorative finish.

Vent and glaze:

• Cut a few slits or a decorative design into the top crust to allow steam to escape.
• Brush the top with an egg wash (1 beaten egg + 1 tbsp water) for a golden, glossy finish.

Optional toppings:

• Sprinkle a little sea salt or dried herbs on top for extra flair and flavor.

Step 5 – Baking the Pie to Perfection

Time to bake your masterpiece!

Preheat and bake:

• Preheat the oven to 400°F (200°C).
• Place the pie on the middle rack and bake for 35–45 minutes, or until the crust is golden brown and the filling is bubbling.

Check doneness:

• If the edges start to brown too quickly, cover them with foil or a pie shield.
• The aroma will be heavenly—and that’s your sign it’s almost ready.

Cooling time:

• Let the pie cool for 10–15 minutes before slicing. This helps the filling set and keeps the slices neat.

Tips for the Best Chicken Pie

Ensuring a Golden, Crispy Crust

A soggy pie crust is every cook’s nightmare, but don’t worry—there are some simple tricks to guarantee that golden, flaky finish every time.

Use cold ingredients: When making your dough, your butter and water should be ice cold. This helps create those dreamy, flaky layers by keeping the butter from melting into the flour too early.

Don’t skip chilling: Letting the dough rest in the fridge before rolling it out allows the gluten to relax, which prevents shrinking and tough texture when baked.

Blind bake when needed: If you’re worried about a soggy bottom, blind baking is your best friend. Pre-baking the bottom crust for a few minutes keeps it firm and less likely to absorb excess moisture from the filling.

Use an egg wash: Brushing the top of your pie with a beaten egg (sometimes mixed with a tablespoon of milk) gives it that shiny, deep golden look. Want extra crunch? Sprinkle with a little flaky sea salt or sesame seeds.

Bake on a lower oven rack: Placing your pie lower in the oven brings the bottom crust closer to the heat, which helps it crisp up without over-baking the top.

Making the Filling Rich and Flavorful

The filling is where your chicken pie earns its rave reviews, so don’t hold back on flavor.

Sauté your vegetables: Cooking your onions, carrots, and other veggies before adding them to the filling deepens their flavors and helps remove excess moisture.

Don’t skimp on seasoning: Salt and pepper are essentials, but herbs like thyme, rosemary, parsley, and even a touch of sage can transform your pie from basic to bold.

Use broth wisely: Chicken broth adds depth. Choose low-sodium versions so you can control the salt level, and simmer it with herbs for even more flavor.

Add cream or dairy: A splash of heavy cream, milk, or even a bit of sour cream can give your filling a luxurious, velvety texture that’s irresistibly comforting.

Layer flavors: Think garlic, a pinch of nutmeg, a dash of white wine—these small additions can make a big difference in the final taste.

Serving Suggestions

Ideal Side Dishes

Chicken pie is hearty, but pairing it with the right sides can make your meal unforgettable.

Simple green salad: A crisp, fresh salad with a tangy vinaigrette provides the perfect contrast to the richness of the pie.

Steamed vegetables: Think green beans, broccoli, or asparagus. Lightly seasoned and buttery, they round out the meal nicely.

Mashed potatoes: If you want to double down on comfort, creamy mashed potatoes are an unbeatable choice.

Fruit chutney or cranberry sauce: A bit of sweetness adds balance and brings out the savory elements in the pie.

Presentation Tips

Make your pie the star of the table!

• Garnish with fresh herbs like thyme or parsley for a pop of color.
• Serve with a pie server for clean slices that hold their shape.
• Use a decorative pie dish to enhance visual appeal, especially for guests.

Storage and Reheating Instructions

Storing Leftovers Properly

Chicken pie stores well, making it a great make-ahead or leftover meal.

• Refrigeration: Cover the pie with foil or plastic wrap and store in the fridge for up to 4 days.
• Freezing: Wrap the pie tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

Best Reheating Methods

You want that crust to stay crisp and the filling to stay moist.

• Oven reheating: Preheat your oven to 350°F (175°C). Cover the pie with foil and bake for about 20–25 minutes. Remove the foil for the last 5–10 minutes to crisp up the crust.
• Microwave option: For a quick fix, heat a slice on medium power for 2–3 minutes, but be aware the crust won’t stay as crispy.

FAQs about Chicken Pie Recipe

Q1: Can I use store-bought pie crust for chicken pie?

Absolutely! Store-bought crust is a time-saver and works perfectly fine. But if you’re feeling a little chef-y, homemade crust will give you that buttery, flaky magic that’s worth the extra effort.

Q2: What’s the best way to thicken the chicken pie filling?

A simple roux (butter + flour) or a dash of cornstarch slurry does the trick. Cook it well with the broth and cream to avoid that raw flour taste and get a lusciously thick filling.

Q3: Can I make chicken pie ahead of time?

Yes, and it’s a game-changer for busy days. Prep the filling and crust a day ahead, refrigerate it, and just pop it in the oven when you’re ready. You can also freeze it—unbaked or baked.

Q4: How do I store leftover chicken pie?

Let it cool, cover it tightly, and keep it in the fridge for up to 3 days. Reheat in the oven for a crispy crust or microwave it if you’re short on time (but that crust will be a little less golden).

Q5: Can I make chicken pie without cream?

Definitely. You can use chicken broth thickened with a roux or opt for dairy-free alternatives like almond milk or coconut milk if you’re going lactose-free. The taste will change slightly but still hit the comfort food mark.

Q6: What veggies work best in chicken pie?

Carrots, peas, and sweetcorn are classic. But feel free to toss in mushrooms, green beans, or even spinach—just pre-cook them so they don’t get soggy.

Q7: Is chicken pie the same as chicken pot pie?

They’re siblings, not twins. “Chicken pie” often has a bottom and top crust, while “chicken pot pie” may just have a top crust or biscuit topping. Same cozy vibe, slightly different structure.

Conclusion

Making a chicken pie from scratch might seem like a big task, but trust me—it’s worth every minute. From the rich, savory filling to the golden, buttery crust, every bite feels like home. This recipe is flexible, forgiving, and perfect for customizing to your family’s taste. Whether you’re making it for a weeknight dinner or a holiday gathering, chicken pie is always a crowd-pleaser. Now that you’ve got this step-by-step guide, you’re all set to bake your way to comfort food heaven.