15 Chicken Pot Pie Recipes That Taste Like Grandma’s Winter Kitchen, From Flaky Double Crust to Biscuit Topped

Chicken pot pie is the dinner that makes a cold night feel like Grandma’s kitchen, with flaky pastry, creamy gravy and tender chicken baked into one bubbling dish. Every family seems to have its own way of making it. Some swear by a classic double crust, others pile on fluffy biscuits, and Pennsylvania Dutch cooks skip the crust entirely for thick homemade noodles. Below you will find 15 versions, from cast iron skillet pies and mini muffin-tin pies to handheld turnovers, cornbread-topped casseroles and a creamy soup. Each one comes with a short ingredient list and simple steps, plus tips for making ahead and freezing. Pick the one that matches your night, preheat the oven and get ready for the smell of butter and thyme to fill the house..

Classic Double-Crust Chicken Pot Pie

This is the chicken pot pie most of us picture first: a buttery bottom crust, a creamy filling of chicken and vegetables, and a golden lid with a few steam vents. A version shared by Natasha’s Kitchen on YouTube has passed 4.9 million views, proof that people still crave the real thing. Make the filling thick before it goes in the crust, and let the baked pie rest 15 minutes so every slice holds its shape..

You will need: 2 rounds pie dough, 3 cups cooked diced chicken, 1 cup peas and carrots, 1 diced onion, 2 celery ribs, 5 tbsp butter, 1/3 cup flour, 1 3/4 cups chicken broth, 2/3 cup milk, thyme, salt, pepper, 1 egg.

How to make it: 1. Cook onion and celery in butter until soft. 2. Stir in flour, then whisk in broth and milk until thick. 3. Add chicken, vegetables and seasoning. 4. Pour into a crust-lined dish, top with the second crust, crimp and cut vents. 5. Brush with egg and bake at 400°F for 35 to 40 minutes.

Biscuit-Topped Skillet Supper

When nobody has time to roll pastry, fluffy biscuits come to the rescue. Grandma made this one right in her cast iron skillet: build the creamy filling on the stove, drop biscuits over the top and slide the whole pan into the oven. The bottoms of the biscuits soak up a little gravy while the tops turn golden and crisp. It feels like a Sunday dinner but comes together in under an hour, with only one pan to wash afterward.

You will need: 3 cups cooked chicken, 2 cups mixed vegetables, 1 small onion, 4 tbsp butter, 1/4 cup flour, 2 cups chicken broth, 1/2 cup cream, 8 unbaked biscuits (homemade or refrigerated), black pepper, parsley.

How to make it: 1. Melt butter in a 10-inch skillet and soften the onion. 2. Stir in flour, then broth and cream; simmer until thick. 3. Add chicken, vegetables and pepper. 4. Arrange biscuits on top. 5. Bake at 400°F for 20 to 25 minutes until the biscuits are deep golden.

Puff Pastry Chicken Pot Pie

A single sheet of puff pastry turns an everyday chicken pot pie into something that looks bakery made. There is no bottom crust to worry about, so the filling stays saucy and the lid rises into tall, shattering layers. Score a simple diamond pattern on top and brush it with egg for a glossy finish. Mushrooms and pearl onions make the filling a little fancier, which is why this version shows up on so many holiday tables.

You will need: 1 sheet puff pastry (thawed), 3 cups cooked chicken, 1 cup sliced mushrooms, 1 cup pearl onions, 1 cup peas, 4 tbsp butter, 1/4 cup flour, 1 1/2 cups broth, 1/2 cup cream, thyme, 1 egg.

How to make it: 1. Saute mushrooms and onions in butter. 2. Add flour, then broth and cream; simmer until thick. 3. Stir in chicken, peas and thyme and pour into a baking dish. 4. Lay the pastry over the top, trim, score and brush with egg. 5. Bake at 400°F for 25 to 30 minutes until puffed.

Deep-Dish Version for a Hungry Crowd

For big families, Grandma reached for her deepest dish and filled it to the brim. A deep-dish pot pie holds nearly twice the filling of a regular pie plate, so it easily feeds eight. The trick is a slightly thicker sauce and a longer, gentler bake so the center heats through without burning the crust. Tent the edges with foil halfway through, and serve it with a crisp green salad to balance all that richness.

You will need: Pastry for a double crust, 5 cups cooked chicken, 3 cups diced vegetables (potatoes, carrots, celery, peas), 1 onion, 6 tbsp butter, 1/2 cup flour, 3 cups broth, 1 cup milk, sage, salt, pepper.

How to make it: 1. Make a thick sauce with butter, flour, broth and milk. 2. Fold in chicken, vegetables and seasoning; cool slightly. 3. Line a deep 10-inch dish with pastry and fill. 4. Top with pastry, seal and vent. 5. Bake at 375°F for about 55 minutes, covering the edges with foil after 30 minutes.

Pennsylvania Dutch Chicken Pot Pie With Square Noodles

In Pennsylvania Dutch kitchens, pot pie has no crust at all. It is a hearty stew of chicken, potatoes and wide, square homemade noodles simmered right in the broth. It comes from the same make-every-bit-count thinking behind Grandma’s one whole chicken, a whole week of suppers plan. The noodles release starch as they cook, thickening the broth into a silky, spoonable supper. Many families there call it bott boi, and it tastes like a hug in a bowl.

You will need: 1 whole chicken (or 3 lb bone-in pieces), 10 cups water, 2 celery ribs, 2 carrots, 3 potatoes (cubed), 2 cups flour, 2 eggs, 3 tbsp milk, 1 tsp salt, parsley, pepper.

How to make it: 1. Simmer the chicken with celery and carrots for about an hour; shred the meat and keep the broth. 2. Mix flour, eggs, milk and salt into a stiff dough, roll thin and cut 2-inch squares. 3. Bring the broth to a boil and add potatoes. 4. Drop in the noodles a few at a time and cook 20 minutes. 5. Return the chicken, season and finish with parsley.

Mini Muffin-Tin Pot Pies

Little pies make everyone feel special, and a standard muffin tin makes them easy. Press circles of pie dough into the cups, spoon in a thick filling, top with smaller circles and crimp with a fork. They bake in about 20 minutes and pop out cleanly once they rest. Kids love having their own pie, and they are perfect for buffets, lunchboxes or freezing in batches for busy school nights.

You will need: 2 rounds pie dough, 2 cups finely diced cooked chicken, 1 cup frozen peas and carrots, 1/4 cup corn, 3 tbsp butter, 3 tbsp flour, 1 cup broth, 1/4 cup milk, thyme, salt, pepper, 1 egg.

How to make it: 1. Make a thick sauce with butter, flour, broth and milk, then stir in chicken, vegetables and seasoning; cool. 2. Cut 12 large and 12 small dough circles. 3. Press large circles into a greased muffin tin and fill. 4. Top with small circles, crimp and brush with egg. 5. Bake at 400°F for 20 to 22 minutes; rest 10 minutes before removing.

Handheld Chicken Pot Pie Turnovers

Fold the whole cozy dinner into a crisp half-moon and you have a chicken pot pie you can eat on the couch or pack for a road trip. The key is a very thick, cooled filling so it does not leak, plus a tight crimp with a fork. Brush with egg and add a pinch of flaky salt before baking. A creamy herb dip on the side turns a batch of these into a game day favorite.

You will need: 2 rounds pie dough or 1 lb pizza-style dough, 2 cups chopped cooked chicken, 1 cup mixed vegetables, 1/2 cup thick cream sauce or cream cheese, 1/2 tsp garlic powder, thyme, 1 egg, flaky salt.

How to make it: 1. Mix chicken, vegetables, sauce and seasonings; chill. 2. Roll dough and cut 5-inch circles. 3. Spoon filling on one half, fold and crimp with a fork. 4. Brush with egg, sprinkle with salt and cut a small slit. 5. Bake at 400°F for 18 to 22 minutes until golden.

Southern Cornbread-Topped Bake

Southern grandmas often skipped pastry and poured cornbread batter over the bubbling filling instead. The batter bakes into a tender, slightly sweet crust that soaks up the gravy underneath, almost like a savory cobbler. A little green chile or shredded cheddar in the batter adds a nice kick. Serve it straight from the baking dish with a spoon, and nobody will miss the rolling pin.

You will need: 3 cups cooked chicken, 2 cups vegetables (corn, peas, carrots), 1 onion, 4 tbsp butter, 1/4 cup flour, 2 cups broth, 1 cup cornmeal, 1 cup flour, 1 tbsp sugar, 1 tbsp baking powder, 1 cup milk, 1 egg, 1/4 cup oil.

How to make it: 1. Cook onion in butter, add flour and broth and simmer until thick. 2. Stir in chicken and vegetables and pour into a 9×13 dish. 3. Whisk cornmeal, flour, sugar and baking powder with milk, egg and oil. 4. Spoon batter over the hot filling. 5. Bake at 400°F for 25 to 30 minutes until the top is golden and springs back.

Chicken Pot Pie Soup With Pastry Croutons

All the comfort of a chicken pot pie in a bowl you can make in 40 minutes. The soup is creamy, loaded with chicken and vegetables, and topped with crisp squares of baked pie crust that work like crackers. Bake the pastry pieces while the soup simmers so everything is ready at once. It is a great way to get pot pie flavor on a weeknight when you do not want to wait for a full pie to bake.

You will need: 1 round pie dough, 3 cups cooked chicken, 1 onion, 2 carrots, 2 celery ribs, 2 potatoes (diced), 1 cup peas, 4 tbsp butter, 1/3 cup flour, 5 cups broth, 1 cup half-and-half, thyme, salt, pepper.

How to make it: 1. Cut pie dough into squares and bake at 425°F for 10 to 12 minutes. 2. Cook onion, carrots and celery in butter. 3. Stir in flour, then broth and potatoes; simmer 15 minutes. 4. Add chicken, peas and half-and-half and heat through. 5. Season and top each bowl with pastry squares.

Single-Serve Ramekin Pies

Baking pot pie in individual ramekins or small oven-safe bowls means every person gets a perfect, golden lid of their own. Grandma liked this trick for company dinners because each pie arrives at the table bubbling and looking fancy. Cut the pastry rounds a little larger than the bowls so they puff over the edges. Set the ramekins on a sheet pan to catch any drips in the oven.

You will need: 1 sheet puff pastry or 1 round pie dough, 3 cups cooked chicken, 2 cups mixed vegetables, 1 onion, 4 tbsp butter, 1/4 cup flour, 2 cups broth, 1/2 cup milk, sage or thyme, 1 egg.

How to make it: 1. Make the creamy chicken filling on the stove. 2. Divide among 4 to 6 oven-safe ramekins. 3. Cut pastry rounds slightly bigger than each ramekin and press over the rims. 4. Brush with egg and cut a vent. 5. Bake on a sheet pan at 400°F for 20 to 25 minutes.

Mashed Potato-Topped Casserole

Swap the crust for a thick blanket of buttery mashed potatoes and you get a cozy cross between shepherd’s pie and pot pie. Spread the potatoes to the edges to seal in the creamy filling, then drag a fork across the top so the ridges brown in the oven. A sprinkle of cheddar or parmesan makes it even better. It is a smart choice for gluten-conscious tables if you thicken the filling with cornstarch.

You will need: 3 cups cooked chicken, 2 cups peas, carrots and corn, 1 onion, 3 tbsp butter, 3 tbsp flour or 2 tbsp cornstarch, 1 1/2 cups broth, 1/2 cup milk, 4 cups mashed potatoes, 1/2 cup shredded cheese, chives.

How to make it: 1. Cook onion in butter, add flour, then broth and milk; simmer until thick. 2. Stir in chicken and vegetables and pour into a baking dish. 3. Spread mashed potatoes over the top to the edges. 4. Rough up the surface with a fork and sprinkle with cheese. 5. Bake at 400°F for 25 minutes until golden.

Cheesy Broccoli and Cheddar Bake

Broccoli and cheddar turn pot pie into a dinner even picky eaters ask for. Fold the cheese into the hot sauce so it melts smoothly, then add tender broccoli florets with the chicken. For a meatless night, swap the chicken for cubed firm tofu or white beans and use vegetable broth. A rectangular baking dish with a simple pastry lid makes it easy to cut neat squares for a crowd.

You will need: 1 round pie dough, 3 cups cooked chicken (or cubed tofu), 3 cups small broccoli florets, 1 onion, 4 tbsp butter, 1/4 cup flour, 2 cups broth, 1 cup milk, 1 1/2 cups shredded sharp cheddar, mustard powder, 1 egg.

How to make it: 1. Steam broccoli until just tender. 2. Cook onion in butter, add flour, then broth and milk; simmer until thick. 3. Stir in cheddar and mustard powder until melted, then add chicken and broccoli. 4. Pour into an 8×8 or 9×13 dish and cover with pastry. 5. Brush with egg, vent and bake at 400°F for 30 minutes.

Diner-Style Bowl With a Pastry Lid

Old-school diners often served pot pie in a wide bowl with the pastry lid floating on a deep pool of creamy gravy. It is saucier than the sliceable kind, which is exactly the point: you break the crust and stir it into the filling. Make extra sauce, bake the pastry separately on a sheet pan and set it on top just before serving so it stays crisp.

You will need: 1 round pie dough, 3 cups cooked chicken, 2 cups diced carrots, celery and potatoes, 1 cup peas, 6 tbsp butter, 1/2 cup flour, 4 cups chicken broth, 1/2 cup cream, poultry seasoning, salt, pepper.

How to make it: 1. Cut dough into rounds a little smaller than your bowls and bake at 425°F for 12 to 15 minutes. 2. Simmer carrots, celery and potatoes in broth until tender. 3. Thicken with a butter and flour roux and add cream. 4. Stir in chicken, peas and seasoning. 5. Ladle into bowls and top each with a pastry round.

Weeknight Shortcut With Rotisserie Chicken

A store-bought rotisserie chicken, refrigerated pie crusts and a bag of frozen vegetables turn pot pie into a realistic Tuesday dinner. Pull the meat while the vegetables thaw, make a quick sauce, and dinner is in the oven in about 20 minutes. Season the sauce well, since shortcut ingredients need a little help: a pinch of poultry seasoning and a splash of cream go a long way.

You will need: 1 rotisserie chicken (about 4 cups meat), 1 box refrigerated pie crusts (2 crusts), 1 bag (12 oz) frozen mixed vegetables, 4 tbsp butter, 1/3 cup flour, 1 1/2 cups broth, 1/2 cup cream, poultry seasoning, pepper.

How to make it: 1. Shred the chicken and thaw the vegetables. 2. Make a sauce with butter, flour, broth and cream; season well. 3. Stir in chicken and vegetables. 4. Fill a crust-lined pie plate, top with the second crust and crimp. 5. Cut vents and bake at 400°F for 35 to 40 minutes.

Make-Ahead Freezer Chicken Pot Pie

Grandma always had a spare chicken pot pie in the freezer for new babies, sick neighbors and snowy nights. Assemble the pie completely but do not bake it, then wrap it tightly and freeze for up to three months. Bake straight from frozen so the crust stays crisp, adding extra time and covering the edges with foil. Writing the baking directions on the wrap makes it an easy gift for a busy family.

You will need: 1 fully assembled, unbaked double-crust chicken pot pie in a freezer-safe pie pan, plastic wrap, heavy-duty foil, a marker, 1 egg for brushing before baking.

How to make it: 1. Cool the filling completely before assembling the pie. 2. Do not cut vents yet; wrap in plastic and then foil. 3. Label and freeze up to 3 months. 4. To bake, unwrap, brush with egg, cut vents and place on a sheet pan. 5. Bake from frozen at 400°F for 60 to 75 minutes, covering the edges after 40 minutes, until the center is hot.