I’ve always believed that nothing says “welcome home” quite like a chicken pot pie fresh from the oven.
That golden, flaky crust breaking under your fork to reveal a steaming, creamy filling of tender chicken and vegetables? Pure magic.
It’s comfort food at its finest—simple ingredients transforming into something that warms you from the inside out.
My classic recipe strikes that perfect balance between homemade goodness and doable effort, even on busy weeknights.
Ready to discover the secrets to pot pie perfection?
Why You’ll Love This Chicken Pot Pie
- Ultimate comfort food experience – This hearty dish delivers the perfect combination of buttery, flaky crust and creamy filling that warms you from the inside out on cold evenings.
- Kid-approved family favorite – Even the pickiest eaters ask for seconds, making dinner time stress-free and ensuring everyone leaves the table happy and satisfied.
- Simple preparation with honest ingredients – No fancy techniques or hard-to-find ingredients required—just straightforward cooking using local, accessible items you likely already have.
- Nutritious and well-balanced meal – Packed with tender chicken protein and farm-fresh vegetables all in one dish, providing a complete, wholesome dinner for the whole family.
- Budget-friendly comfort – Transform affordable, everyday ingredients into something truly special without breaking the bank or requiring expensive specialty items.
What Ingredients are in Chicken Pot Pie?
When making a homemade chicken pot pie, I believe the beauty lies in using simple, fresh ingredients that transform into something magical when combined.
This recipe relies on locally-sourced Wisconsin products wherever possible, creating that farm-to-table experience that makes comfort food truly special.
My daughters always gather around the kitchen counter when I’m prepping this dish, enthusiastic to help measure and mix these familiar ingredients.
Ingredients:
- 2 unbaked pie crusts (homemade or store-bought)
- 3 cups cooked chicken, diced or shredded (preferably from a local Wisconsin farm)
- 2 cups mixed vegetables (carrots, peas, corn – fresh from local farmers’ markets when in season)
- 1/3 cup butter (Wisconsin-made if possible)
- 1/3 cup flour
- 1/2 cup onion, finely diced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 2 cups chicken broth (homemade is best, but good-quality store-bought works too)
- 2/3 cup milk or cream (from a local Wisconsin dairy)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon celery seed (optional)
- 1 egg beaten with 1 tablespoon water (for egg wash)
Feel free to customize this ingredient list based on what’s available in your area or what your family prefers.
In winter months when fresh vegetables are harder to find in Wisconsin, frozen works perfectly fine – I keep bags of frozen peas and corn on hand for last-minute pot pie cravings.
For those with dietary restrictions, you can easily substitute the dairy with plant-based alternatives, though nothing quite matches the richness of Wisconsin cream.
The chicken can also be leftover from a previous meal, making this recipe not just delicious but practical for busy parents juggling work and family life.
How to Make This Chicken Pot Pie
Let’s start by preheating your oven to 425°F while we prepare the filling. In a large saucepan, melt 1/3 cup of butter (Wisconsin-made is my preference) over medium heat, then add 1/2 cup finely diced onion and cook until translucent, about 3-4 minutes.
Sprinkle in 1/3 cup flour and the seasonings—1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon celery seed, and 1 teaspoon fresh thyme—stirring constantly for about 2 minutes to cook out the raw flour taste. This roux is the secret to a thick, velvety filling that my kids can’t get enough of.
Slowly pour in 2 cups of chicken broth and 2/3 cup of milk (from a local Wisconsin dairy, of course), whisking continuously to prevent lumps. Bring the mixture to a gentle simmer until it thickens enough to coat the back of a spoon, about 5-7 minutes.
Fold in your 3 cups of cooked chicken and 2 cups of mixed vegetables, giving everything a good stir to guarantee it’s evenly coated in that luscious sauce. The smell at this point? Heavenly. My 7-year-old always asks if she can taste-test the filling, which I consider the highest form of kitchen praise.
Now for assembly, which is where little helpers shine. Place one pie crust in the bottom of a 9-inch pie dish, pour in your filling, then top with the second crust. Crimp the edges together, cut a few slits in the top for steam to escape, and brush with the egg wash (1 beaten egg mixed with 1 tablespoon water) for that gorgeous golden finish.
Pop it into the oven for 30-35 minutes, until the crust is beautifully browned and the filling is bubbling through the vents. Let it rest for about 10 minutes before serving—though convincing everyone to wait might be the hardest part of this recipe.
Nothing beats cutting into that flaky crust and watching the creamy filling slowly spill onto the plate, especially on those chilly Wisconsin evenings when comfort food is practically a necessity.
Chicken Pot Pie Substitutions and Variations
This classic recipe offers endless possibilities for making it your own.
Try swapping turkey for chicken, or use Wisconsin cheese curds in your filling for a local twist.
My daughters love it when I add sweet corn—the little pops of sweetness balance the savory elements perfectly.
For a time-saving hack, store-bought puff pastry works in a pinch, though nothing beats homemade crust.
Vegetarian? Replace chicken with mushrooms and root vegetables from your local farmers’ market.
Need it dairy-free? Coconut milk creates a surprisingly rich filling.
Feeling adventurous? Add herbs like thyme or rosemary.
The possibilities are truly limitless.
What to Serve with Chicken Pot Pie
A perfectly cooked chicken pot pie stands as a complete meal on its own, but thoughtful side dishes can elevate your dining experience to new heights. I’m all about balance when pairing sides with this rich, comforting dish.
My Wisconsin roots inspire me to suggest a simple arugula salad with local apples and maple vinaigrette. The peppery greens cut through the pie’s creaminess beautifully.
Need something heartier? Roasted root vegetables—think parsnips and carrots—complement the savory flavors while keeping that farm-to-table vibe my family loves.
Water’s fine, but why not try a local craft cider? For a true Wisconsin experience, pair your pot pie with a crisp Spotted Cow beer from New Glarus Brewing, or serve alongside aged Wisconsin cheddar cheese on crusty bread—the sharp, nutty flavors create a perfect contrast to the pie’s rich filling.
Final Thoughts
Chicken pot pie reminds me why I fell in love with cooking in the first place. There’s something magical about transforming simple ingredients into a dish that makes my family’s faces light up with joy.
My girls always gather around the table without complaint when this golden-crusted comfort food appears.
Using Wisconsin dairy and locally raised chicken connects us to our community’s farmers. The versatility allows for seasonal adaptations—spring peas, summer corn, fall squash—keeping this classic fresh year-round.
Whether for Sunday dinner or a cozy weeknight meal, this recipe promises warmth, comfort, and memories that’ll last long after the dishes are done.
