Roast Chicken Pot Pie

This roast chicken pot pie is the kind of dish I save for slower days, when there’s time to let something special bake in the oven.

It takes about one hour, serves seven to nine people, and works especially well for Sunday lunch or holiday meals like Easter or Thanksgiving. It’s tasty, familiar, and meant to be shared.

What makes this pie stand out is the presentation. Instead of a regular pie, the filling is shaped like a whole roasted chicken, so when you bring it to the table it actually looks impressive, and slicing into it reveals a creamy chicken filling inside.

It’s also a practical recipe, since it’s built around leftover roasted chicken or turkey, ready-made pie crust, and simple vegetables. It looks like a centerpiece dish, but it’s made with everyday ingredients and a bit of patience in the oven.

Tips Before Getting Started

Use cooked chicken or turkey. Leftover roasted meat works best because it’s already seasoned and stays juicy in the filling.

Let the filling cool before assembling. A warm filling can soften the crust and make shaping harder.

Keep the pie crust cold. Cold dough is easier to cut, shape, and seal without tearing.

Don’t overfill the pie. Too much filling can cause leaks while baking.

Cut a vent in the crust. This allows steam to escape and helps the pie bake evenly.

Place the pie on a lined baking sheet. Any filling that bubbles over will be easier to clean up.

Plan ahead for serving. Let the pie rest for a few minutes after baking so it holds its shape when sliced.

Ingredients You’ll Need for Roast Chicken Pot Pie

Pie crusts: Two ready-made pie crusts, refrigerated or frozen. These form the base and the decorative top. Puff pastry can also be used if you prefer.

Vegetable oil: Used to cook the vegetables and start the filling.

Carrots: Chopped into small pieces so they cook evenly in the sauce.

Onions: White onion for the filling and spring onions for extra flavor at the end.

Cooked chicken: Leftover roasted chicken or turkey, chopped. This keeps the filling flavorful and economical.

Canned peas: Drained peas add color and texture. Frozen mixed vegetables can be used instead.

Milk or light cream: Creates the creamy base of the filling.

Water or vegetable broth: Loosens the sauce and adds flavor without making it too heavy.

Salt and pepper: Season to taste.

Optional egg yolk or milk: For brushing the crust before baking to help it turn golden.

Step-by-Step Instructions

Prepare the filling. Heat the vegetable oil in a frying pan over medium heat. Add the chopped onions and carrots and cook until softened. Sprinkle in the flour and crushed garlic and cook for about 1 minute.
Pour in the milk and water or broth. Stir well, bring to a gentle boil, and add the cooked chicken. Cook for 3–5 minutes, until the sauce thickens. Stir in the spring onions, then remove from heat and let the filling cool.
Prepare the crust. Roll out one pie crust to form the base. From the second crust, cut pieces for the top using a chicken silhouette or freehand shapes for the body, wings, and legs.
Assemble the pie. Spoon the cooled filling into the center of the base crust. Fold the dough over the filling and pinch the edges to seal. Add filling to the wing and leg areas and cover with the remaining dough pieces, sealing the joints well.
Vent and brush. Cut a small slit in the top of the crust to let steam escape. Brush with egg yolk or milk if desired.
Bake at 425°F (220°C) for about 30 minutes, until the crust is golden and the filling is bubbling.
Rest and serve. Let the pie sit for a few minutes before transferring to a serving board. Serve warm with your favorite sides.