Easy Chicken Pot Pie with Flaky Herb Crust


Looking for an easy, cozy winter’s dinner? I’ve got you covered! This Chicken Pot Pie with a Flaky Herb Crust is the heart warming and satisfying meal that makes for a perfect dinner and great leftovers ✨

This is a very nostalgic dinner for me because my grandma and mom would make it all the time during the winter months! It's creamy, easy to make, and oh so satisfying. Fit to feed a crowd, as they would say!

Can chicken pot pie be made ahead of time?

Yes! You can fully make the chicken pot pie, let cool completely, then cover tightly with foil to store in the fridge up to 2 days in advance. Reheat at 350F covered for 15 minutes, then uncovered for another 10-15 minutes, until warmed fully through.

Can you freeze chicken pot pie?

Absolutely! We do this all the time, as it makes for amazing weeknight dinners when you crave something homemade without the effort LOL

Simply cover the unbaked pie tightly with plastic wrap, seal in a freezer-safe bag, and store in the freezer up to 2 months.

To cook, I recommend letting the pie thaw in the fridge the night before or just cover with foil to bake frozen an extra 20ish minutes.

What kind of chicken can you use for chicken pot pie?

  • Rotisserie Chicken
  • Shredded Chicken
  • Finely Chopped Chicken

How to store and reheat leftovers?

Store leftovers in an airtight container in the fridge up to 3-4 days.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Easy Chicken Pot Pie with Flaky Herb Crust

Looking for an easy, cozy winter’s dinner? I’ve got you covered!



Servings: 8

For the Herb Crust:

  • 1 1/3 cup Flour
  • 2 tsp Sugar
  • 1/4 tsp Salt
  • 4 tbsp Butter, cold and grated
  • 4 tbsp Olive Oil
  • 2 tbsp Fresh Herbs, chopped (such as Parsley, Rosemary, Chives, and\or Oregano)
  • 1/4 cup Cold Water

For the Chicken Pot Pie Filling:

  • 2 tbsp Butter or Olive Oil
  • 1/3 cup Sweet Onion, finely chopped
  • 1/3 cup Celery, chopped
  • 1/2 cup Carrots, chopped
  • 1/2 cup Frozen Peas
  • 3 tbsp Flour
  • 2 tbsp Fresh Herbs, chopped
  • 2 cups Chicken Broth
  • 2 cups Cooked Chicken, shredded or finely chopped
  • 1/4 cup Heavy Cream
  • 1/2 tsp Salt & Black Pepper


For the Herb Crust:

  1. Whisk together the flour, sugar, and salt in a mixing bowl. Add the grated butter and olive oil. Use your hands to work it in until crumb-like texture.
  2. Add the remaining ingredients and knead just until combined. Don’t overwork the dough.
  3. Wrap and chill in the fridge while you prepare the pot pie filling.

For the Chicken Pot Pie Filling:

  1. Preheat oven to 400F. Add the butter to a large skillet over medium high heat.
  2. Add the chopped onions, celery, carrots, and peas. Sauté for 4-5 minutes, until tender.
  3. Stir in the flour and freshly chopped herbs.
  4. Stir in the chicken broth and heavy cream. Bring to a boil, then reduce to simmer for 8-10 minutes. The sauce should thicken slightly. Season with salt and pepper.
  5. Transfer the filling to a 9-10” pie plate.
  6. Roll out the crust to 1/4” thick and place over the filling. Pinch along the edges to form the crust edge.
  7. Brush with an egg wash. Bake for 30-35 minutes, until the crust is golden brown. Let cool 10 minutes before enjoy warm!

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