Incredibly easy Homemade Chicken Pot Pie recipe with a creamy chicken and veggie-loaded filling and buttery, flaky crust (use my simple recipe or use store-bought!). This family-favorite meal is comforting, delicious, and simpler than you think!.
Let’s be honest: chicken pot pie tastes great just by itself. The flaky crust, the creamy filling, and the soft chicken and vegetable chunks make it a real treat. It’s the best kind of comfort food! But what if I told you that adding the right sauce could make your pot pie unbelievably tasty?
I’ve been experimenting with different sauces to pair with chicken pot pie for years, and I’m excited to share my discoveries with you. Whether you’re looking to add more flavor, moisture, or just switch things up a bit, I’ve got you covered with these amazing sauce options.
Why Add Sauce to Chicken Pot Pie?
You might be wondering – doesn’t chicken pot pie already have enough sauce inside? Well, yes and no. The filling has a gravy-like consistency but adding an external sauce can
- Enhance existing flavors
- Add contrasting elements
- Provide extra moisture if your pie is a bit dry
- Create exciting flavor combinations
- Make leftovers taste fresh and interesting
How to Choose the Perfect Sauce
Before diving into specific sauce recommendations, let’s talk about what makes a good chicken pot pie sauce pairing:
1. Consider Your Pot Pie Filling
The flavors already present in your pot pie should guide your sauce selection Is your filling already quite rich and creamy? Maybe something with a bit of acidity would balance it nicely Or is it more vegetable-forward? Perhaps a creamier sauce would complement it well,
2. Think About Texture
The sauce might not need to be as thick if your pot pie filling is chunky and thick. If your filling is too runny, on the other hand, a thicker sauce might help even things out.
3. Don’t Forget About Color
You should also think about how the color of your sauce will look next to your golden-brown pie crust.
Now, let’s get to the good stuff – here are 11 amazing sauces that pair wonderfully with chicken pot pie!
1. Brown Gravy
Brown gravy is my personal favorite for chicken pot pie. It’s rich, savory, and feels like a natural extension of the flavors already present in the dish.
Why it works: The deep, meaty flavor of brown gravy complements the chicken perfectly, while its thick consistency adds moisture without making the pie soggy.
Pro tip: For an extra flavor boost, add a splash of white wine or sherry to your gravy before serving.
2. Lemon Garlic Cream Sauce
This bright, tangy sauce offers a wonderful contrast to the richness of chicken pot pie.
Why it works: The acidity from the lemon cuts through the richness of the pie, while garlic adds complexity and the cream provides a smooth texture.
For a quick recipe, add the juice of one lemon to 1 cup of chicken broth and simmer with 3 cloves of minced garlic. Then, stir in 1/2 cup of heavy cream and reduce the heat until the sauce gets a little thicker.
3. Cheese Sauce
Who doesn’t love cheese? A good cheese sauce can transform your pot pie into an even more indulgent treat.
Why it works: The creamy, savory goodness of cheese sauce adds another dimension to the pot pie’s flavor profile.
Cheese options: Cheddar works great for a classic flavor, while Gruyere adds sophistication. For something different, try a mild blue cheese sauce!
4. Tomato Sauce
Don’t knock it till you’ve tried it! A well-seasoned tomato sauce can be a surprisingly delicious partner for chicken pot pie.
Why it works: The slight acidity and sweetness of tomatoes provides a nice contrast to the savory pie.
Serving suggestion: Keep it simple with a high-quality marinara, or jazz it up with fresh herbs like basil and oregano.
5. Alfredo Sauce
Alfredo sauce and chicken pot pie are a match made in comfort food heaven.
Why it works: The creamy, cheesy goodness of Alfredo sauce complements the chicken and vegetables perfectly while adding extra richness.
Make it better: Add a pinch of nutmeg to your Alfredo sauce for an extra dimension of flavor that works beautifully with chicken pot pie.
6. Pesto Sauce
For something completely different, try a vibrant pesto sauce with your next chicken pot pie!
Why it works: The herbaceous, garlicky, nutty flavors of pesto add freshness and complexity.
Variations: Traditional basil pesto is great, but sun-dried tomato pesto or even kale pesto can work beautifully too.
7. BBQ Sauce
I know this might sound crazy to some, but trust me – BBQ sauce and chicken pot pie can be a delicious combination!
Why it works: The sweet, tangy, and sometimes smoky flavors of BBQ sauce contrast nicely with the savory pie.
Best types: A less sweet, more vinegar-forward BBQ sauce tends to work best with pot pie.
8. Hot Sauce
For the heat-seekers out there, a good hot sauce can add just the right amount of kick to your chicken pot pie.
Why it works: The heat and acidity cut through the richness of the pie, creating a balanced bite.
How to use it: Start with just a few drops and adjust to your heat preference. You can also mix hot sauce with a bit of sour cream or yogurt for a creamy-spicy combo.
9. Soy Sauce
A little soy sauce might sound unusual, but it can add wonderful umami depth to your pot pie experience.
Why it works: Soy sauce adds savory richness without overpowering the other flavors.
Serving tip: Use just a light drizzle, as soy sauce is quite salty. For extra flavor, mix with a bit of honey and ginger.
10. Teriyaki Sauce
Sweet, tangy, and savory teriyaki sauce offers an interesting Asian-inspired twist for your pot pie.
Why it works: The combination of sweet and savory flavors complements the chicken while adding a new dimension.
Best with: This works particularly well with pot pies that include vegetables like carrots and peas.
11. Honey Sauce
For those with a sweet tooth, a simple honey sauce can be a surprising and delightful addition.
Why it works: The natural sweetness of honey creates an interesting sweet-savory contrast.
Make it better: Add a touch of cinnamon or a squeeze of lemon to balance the sweetness.
Frequently Asked Questions
Can I add sauce directly into my pot pie filling?
While you certainly can, I generally recommend serving sauce on the side. This keeps your crust crisp and lets each person adjust the amount to their preference.
What if I don’t like mushrooms?
If you’re not a fan of mushroom-based sauces (which are common with pot pies), try substituting with finely chopped celery root or parsnips for a similar earthy flavor, or go for one of the non-mushroom options on this list.
Can I make these sauces ahead of time?
Absolutely! Most of these sauces can be prepared up to three days in advance and stored in the refrigerator. Just gently reheat before serving.
What’s the best temperature for serving sauce with pot pie?
Warm, but not too hot. You don’t want the sauce to cool down your pot pie too quickly or melt the crust.
The Perfect Pot Pie Base
Before we wrap up, I want to share one of my favorite chicken pot pie recipes that works beautifully with any of these sauces. This recipe comes from Ree Drummond (The Pioneer Woman) and it’s a real winner:
Ingredients:
- 4 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 cups shredded cooked chicken
- 1/4 cup flour
- 3 cups chicken broth
- Splash of white wine (optional)
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- Fresh thyme
- 1/4 cup half-and-half or cream
- 1 unbaked pie crust
- 1 egg (for egg wash)
The complete recipe and instructions can be found on The Pioneer Woman’s website, and I highly recommend giving it a try!
Final Thoughts
The beauty of chicken pot pie is that it’s already delicious on its own, but adding a complementary sauce can elevate it to new heights. Don’t be afraid to experiment and find your personal favorite combination!
Remember, the best sauce for chicken pot pie is ultimately the one that YOU enjoy the most. My personal favorites are the brown gravy and the lemon garlic cream sauce, but I’d love to hear which one becomes your go-to!
Happy eating, and may your pot pies always be flaky, filling, and absolutely delicious!
Here’s How You Make It
- Preheat the oven to 425 degrees. Warm up the butter in a big pan, Dutch oven, or skillet over medium-high heat. Add the onion, carrot, celery, and a pinch of salt. Let the onions cook until they get soft and turn color. (photo 1).
- Add the chicken that has been well seasoned with salt and pepper, then stir in the fresh thyme. Cook until the chicken has started to brown. (photo 2).
- Sprinkle with the flour and cook for a further minute. (photos 3-4).
- Add the milk or half-and-half and the broth. Stir the sauce around a lot as you cook it until it gets just a little thinner than you want your finished pie filling to be. Stir in the frozen peas, and remove from the heat. If you need to, add a little more salt and pepper. Then, set it aside to cool down a bit. (photos 5-6).
- Spread a little butter on a 9-inch pie plate and line it with one of the crusts while the filling cools. (photo 7).
- Fill the pie dish with the filling, and then brush the egg wash along the edges of the pastry that are showing. (photo 8).
- Place the second pie crust on top and crimp the edges to seal them. Use a sharp knife to cut off any extra, then crimp the edges. (photo 9).
- Put egg wash on top of the pie and make a small cut in the middle to let the steam out. (photo 9).
- For 30 to 35 minutes, or until the top is golden and the pastry is cooked. If your oven runs hot or cold, you may need a little more or less time to bake. Rest the pie for 10 to 15 minutes before cutting it up and serving it. (photo 10).
Apparently, there’s a difference between a chicken pie and a chicken pot pie in the South. Chicken pies are like little hand pies (like a savory fruit pie) without any veggies. Chicken pot pies are full-on pies made in a pie pan and with sauce and veggies.
For my chicken pot pie, I used butter, flour, cooking wine, and half and half. This, when cooked together with the veggies, makes a thick, rich, delicious sauce that keeps the ingredients from falling to the bottom. When made correctly, it will also be thick enough to keep the bottom pie crust from becoming soggy.
- To keep the bottom of the pie from getting soggy, just use a metal pie plate, which will keep heat better. If you’re not sure if your metal pie plate will conduct heat, try this: while the oven is heating up, put a thick sheet pan or pizza stone in there to heat up. Then, bake your pie on top of the stone to help cook the pastry on the bottom.
- Want just the top crust? It’s easy: just put the pie crust in a heat-safe glass or ceramic pie dish or skillet and use egg wash to brush the edges. This time, put only one pie crust on top of the pie and press the edges down. Continue with the recipe as stated.
- I’ll also cover how to top with biscuits, whether you make them yourself or buy them. Bake the biscuits from the can according to the directions on the can for the best chicken pot pie with biscuits on top. Then, drop about one fully baked biscuit on top of the cooked pie filling in the skillet. Let it sit for two minutes, or until the biscuits on top of the pot pie are warm. Make sure the chicken pieces are fully cooked before serving if you choose this method.
- If you want to use white cooking wine, add 1/4 cup before step 4. Stir until mostly evaporated.
Why This Recipe Works
Store-bought pie crust — I use refrigerated pie crust to make this easy chicken pot pie recipe even easier. However, you can also use homemade pie crust (click here for my easy pie crust recipe) or you can make chicken pot pie with biscuits (see drop biscuit recipe, below), or you can use any kind of dough you like. It really is that simple.
Easy—This recipe is very easy to make because it only needs 20 minutes of prep work and uses store-bought pie crust. There are 20 minutes left until you put the chicken pot pie you made at home in the oven and let it cook for another 30 minutes. Plenty of time to make a delicious side like this amazingly simple greens salad.
Great for Thanksgiving leftovers — Have tons of leftover turkey but can’t make one more leftover turkey sandwich? This easy homemade chicken pot pie to the rescue! Simply swap turkey for chicken by stirring in 1 ½ to 2 cups of cooked diced turkey along with the chicken broth and half and half. Plenty of food—This recipe for the best chicken pot pie ever is enough to feed 4 to 6 people. It’s always a hit with my five-person family, and I eat the leftovers the next day before anyone else does.
- Butter: You can use any butter. I like to use unsalted butter and add salt to taste afterward.
- Cut up a yellow or white onion. You can’t make chicken pot pie at home without onions and other vegetables. Also, it tastes so good when you melt the onion in the butter too.
- Two more important things you need for easy chicken pot pies are carrots and celery. I like whole carrots with the skin on better than baby carrots because they taste better.
- Black pepper and salt—Add this to taste as you go.
- Fresh thyme leaves—Fresh thyme is best, but you can use half as much dried thyme if you don’t have any.
- Cubed chicken breasts—I use chicken breasts that don’t have bones or skin on them because they’re easier to cut up. You could also use turkey or chicken thighs (see below for how).
- All-purpose flour—This is important for making the soupy chicken pot pie crust better.
- White cooking wine is optional. I add cooking wine to this recipe to make it a little more acidic, but you can leave it out if you want to.
- One well-known brand of low-sodium chicken broth is what I use. I like to start my dishes with less salt and add more as I go. Easier to add than to take salt away! .
- You can use either half-and-half or whole milk as the base for this chicken pot pie.
- Frozen peas—You can use any brand of frozen peas in this recipe. I think peas are another important part of a chicken pot pie.
- Refrigerated pie crust—Use a store-bought, chilled pie crust to make this dish easier on yourself.
- Lightly beat egg—Beat an egg at the end and brush it over the top of the crust to make it golden brown and delicious as it bakes.