Southern-Style Chicken Pot Pie – A Classic Comfort Dish Full of Flavor
There’s nothing quite like a warm, homemade Southern-style chicken pot pie. This dish captures the heart of Southern comfort cooking — creamy, savory filling loaded with tender chicken and vegetables, all encased in a golden, flaky crust that melts in your mouth. Whether it’s for a cozy family dinner, a Sunday gathering, or a special treat on a cold evening, this pot pie is the perfect dish to bring comfort and joy to the table.
Ingredients
For the Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- ½ cup corn (optional but adds a nice sweetness)
- 3 cups cooked chicken (shredded or diced; rotisserie chicken works great)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon paprika (optional, for a little color and flavor)
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup cold unsalted butter, cubed
- 5–6 tablespoons ice water
(Or use 2 pre-made pie crusts if you prefer convenience.)
Instructions
1. Prepare the Filling
In a large skillet or saucepan, melt butter and olive oil over medium heat. Add chopped onions, garlic, carrots, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften and release their aroma.
Stir in the flour and cook for about 1 minute to remove the raw flour taste. Gradually pour in the chicken broth while whisking continuously to avoid lumps. Once the mixture starts to thicken, add the milk (or cream) and continue stirring until a smooth, velvety sauce forms.
Add the shredded chicken, peas, corn, thyme, parsley, salt, pepper, and paprika. Stir well to combine all ingredients. Let the filling simmer for 5 minutes on low heat, then remove from the stove and let it cool slightly while preparing the crust.
2. Make the Crust
In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, and mix until the dough begins to come together.
Divide the dough in half. Roll out one portion on a lightly floured surface and fit it into the bottom of your pie dish. Trim any excess dough hanging over the edges.
3. Assemble the Pie
Pour the creamy chicken filling into the crust-lined pie dish, spreading it evenly. Roll out the second portion of dough and place it over the top. Pinch the edges together to seal and crimp them for a traditional Southern look.
Cut 3–4 small slits in the top crust to allow steam to escape. You can brush the top with a beaten egg for a shiny, golden finish.
4. Bake
Preheat your oven to 400°F (200°C). Place the pie on the middle rack and bake for 35–40 minutes, or until the crust is golden brown and crisp. If the edges brown too quickly, cover them lightly with foil halfway through baking.
5. Cool and Serve
Once baked, let the chicken pot pie cool for at least 10–15 minutes before slicing. This helps the filling set perfectly and makes serving easier.
Serve warm, ideally with a side of mashed potatoes, green beans, or a light garden salad.
Tips for the Perfect Southern Chicken Pot Pie
- Use rotisserie chicken for convenience and extra flavor.
- Add a splash of cream or half-and-half for a richer, more indulgent sauce.
- Season generously — a good chicken pot pie has layers of flavor.
- If you want a rustic touch, sprinkle fresh herbs like thyme or parsley on top before serving.
Why You’ll Love It
This Southern-style chicken pot pie is the definition of homestyle comfort. It’s hearty, rich, and deeply satisfying. The flaky crust and creamy filling balance each other perfectly, creating a dish that feels like a warm hug in every bite. Whether you’re cooking for family, friends, or just yourself, this recipe never fails to impress — it’s timeless Southern goodness made from scratch.