Christmas Chicken Pot Pie Recipe: Cozy, Creamy Weeknight-Ready Comfort

The holidays are here, and your oven wants to be the family’s MVP.

You want something cozy, creamy, and not a 5-hour project.

That’s where Christmas Chicken Pot Pie swoops in—creamy filling under a golden crust with peas, carrots, and a whisper of sage.

It’s doable on a weeknight if your schedule isn’t allergic to butter. That’s the plan: big flavor, small effort, and maybe a festive hat for the chef—because who doesn’t deserve a little drama?

Equipment

Must-haves

• 9-inch pie dish
• Large skillet or Dutch oven
• Rolling pin or a sturdy bottle
• Pastry brush for that golden glaze
• Sharp knife and cutting board
• Measuring cups and spoons
• Whisk or wooden spoon
• Fork for crimping and fancy edges

Nice-to-haves

• Parchment paper for easy pan cleanups
• Milk or egg wash brush for a glossy top
• Pastry wheel for neat edges
• Extra ramekins for holiday dipping sauces

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream or half-and-half
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Pinch of ground nutmeg
• Salt and black pepper, to taste
• 1 sheet refrigerated pie crust for the bottom
• 1 sheet puff pastry (or an extra pie crust) for the top
• 1 egg, beaten for egg wash

Tip: If you’ve got leftover holiday chicken, you’re basically halfway to a celebrity chef. The filling will be richer and faster to wheel out to the table.

Notes on crust: bottom crust helps keep things from drying out; top crust gives you that bakery-fresh, crisp-tender finish. If you’re short on time, use only one crust, but your mood might crumble along with it.

Instructions

1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment so the celebration doesn’t migrate to your floor.
2. Roll out the bottom crust and press it into a 9-inch pie dish. Trim edges so it sits neat and tidy.
3. In a large skillet, heat olive oil over medium. Sauté onion, celery, and carrots until they soften and start singing holiday tunes.
4. Add garlic, thyme, sage, and a pinch of nutmeg. Stir for about 1 minute until the scent makes your neighbors curious.
5. Sprinkle in flour and cook, stirring, for 1–2 minutes to cook off the raw flour taste.
6. Slowly whisk in chicken broth and cream. Bring to a gentle simmer and cook until the sauce thickens to a cozy, gravy-like consistency.
7. Stir in the chicken and peas. Season with salt and pepper. Remove from heat and admire your burgeoning confidence.
8. Pour the filling into the bottom crust. Lay the top crust (puff pastry or second pie crust) over the filling. Trim excess and seal edges with a fork. Brush with beaten egg for that glossy finish.
9. Cut a few small slits in the top to vent steam. This is not a hot-air balloon—let the steam escape happily.
10. Bake 25–35 minutes, until the crust is golden and the filling is bubbling. If the edges brown too fast, cover with foil for the last 10 minutes.
11. Let the pie rest 10 minutes before serving. It’s hard to wait, but the filling will thank you.

Pro tip: if the bottom crust seems shy, bake the pie on a sheet tray to catch any brave sauces that escape. Your future self will high-five you.

That first sniff of thyme and sage is basically cozy in perfume form. If you hum a holiday tune while stirring, you’re doing it right.

Good to Know

This dish shines for make-ahead meals. You can chop the veggies and mix the sauce a day in advance, then assemble and bake when the mood strikes.

For an extra crispy bottom crust, blind bake it for 8–10 minutes before filling. You’ll thank the crust gods and your future self for the extra crunch.

Want a lighter version? Use half-and-half instead of cream and sneak in a splash of low-sodium broth to keep it friendly on the waistline—without turning it into a diet pie.

Tips

• Chill the dough slightly if you’re patching a bottom crust that’s tearing. Cold dough is easier to work with.
• Fillings can be bulked with mushrooms or corn if you’re craving extra texture.
• Egg wash is your friend—gives that glossy, bakery-worthy shine. Don’t skip it.
• Leftover cranberry sauce stirred in a spoonful at the end can give a festive, tangy note (but not too much—it’s not dessert).

Variations

• Swap in turkey or ham for a Christmas leftovers twist.
• Make it vegetarian: replace chicken with roasted mushrooms and add a splash of vegetable broth.
• Top with a sheet of puff pastry for extra flakiness, or use a double crust for a classic pot-pie presentation.
• Stir in a handful of chopped parsley or chives right before serving for a fresh, green finish.

Serving suggestions

Serve with a bright green salad and roasted Brussels sprouts for balance. A dollop of cranberry relish on the side adds a nostalgic, holiday flare if you’re into it.