In all their iterations, pot pies unite rich, savory fillings with a golden-brown top. This collection of recipes offers a classic take chicken pot pie as well as many riffs on the iconic dish. (Pot pie muffins? Why not?) Best of all, there are quick pot pie recipes ready for weeknights as well as more ambitious projects ideal for a cozy day at home. Find French Poulet en Croûte as well as Japanese curry, plus cornbread and shepherd’s versions of pot pie. Get comfy and get cooking.
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Vegetable Pot Pie
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
This deeply savory vegetarian pot pie from food writer and cookbook author Sonja Overhiser layers lentils, mushrooms, potatoes, and carrots in a rich, miso-enhanced sauce. A sheet of buttery puff pastry replaces traditional pie crust for extra flakiness and crunch, baking up golden over the creamy filling. Fragrant with sage, fennel, and smoked paprika, the dish balances hearty texture with bright herbal notes.
Weeknight Chicken Pot Pie
Greg Dupree / Food Styling by Chelsea Zimmer /Prop Styling by Thom Driver
This recipe was inspired by London’s celebrated restaurant St. John, where developer Justin Chapple says “pies reign supreme.” This is the weeknight version: transforming rotisserie chicken, leeks, and briny capers into a rich, flavorful filling bound with silky bone broth for extra depth. The puff pastry topping — baked separately for guaranteed flakiness — crowns the creamy mixture just before serving.
Chicken Pot Pie with Mushrooms and Brie
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel
Baked and served in a cast-iron skillet, this pie hides a gooey layer of Brie between the saucy chicken-mushroom filling and crust, insulating the pastry for maximum flake. Dijon, thyme, and a splash of dry sherry sharpen the gravy, while the skillet makes it possible to bake and serve.
French Onion Chicken Pot Pie
This pot pie recipe merges two beloved comfort dishes into one deeply savory, aromatic meal. Roasted chicken thighs mingle with slowly caramelized onions, carrots, and herbs in a rich sherry- and beef stock–based sauce, evoking the essence of French onion soup. A layer of nutty Gruyère and buttery puff pastry caps the filling, which bakes into a golden, bubbling crust.
Mushroom Pot Pie
Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
This pot pie recipe layers deep, woodsy flavors from roasted fresh mushrooms and rehydrated porcini with a hint of allium-y sweetness from carrots, leeks, and celery. White wine, herbs, and a splash of cream finish the velvety, aromatic filling.
Chicken Pot Pie Soup with Puff Pastry Croutons
Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas
Ina Garten, in her cookbook Modern Comfort Food, reimagines chicken pot pie as a rich soup crowned with airy puff-pastry squares (baked separately) that act as croutons. Tender roasted chicken, leeks, fennel, and carrots all simmer in a creamy, sherry-laced broth enriched with Parmesan rind and fresh tarragon.
Chicken Pot Pie with Leeks and Thyme
Sweet leeks, carrots, and rotisserie chicken simmer together in a silky, thyme-scented sauce enriched with cream and a touch of Dijon mustard for subtle tang. Instead of a traditional double crust, squares of buttery puff pastry are arranged patchwork-style across the top, which bake into a beautifully golden and flaky lid. Best of all, it’s ready in just over an hour.
Japanese Curry Chicken Pot Pie
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
A mild Japanese curry mix lends its signature warmth and velvety texture to a filling of tender chicken, carrots, and Yukon Gold potatoes, brightened with ginger and a touch of ketchup for subtle sweetness. The savory, spice-laced sauce bubbles beneath a crisp, golden puff pastry lid that soaks up just enough of the rich curry beneath.
Poulet en Croûte
Cedric Angeles
From Catherine Pascal of Cellier aux Moines in Givry, France, this pot pie simmers tender chunks of chicken breast in a creamy white wine and cognac sauce that’s studded with smoky lardons and earthy mushrooms. Très Français, it’s finished with a Cognac-fueled flambé, covered by pastry, and baked till golden brown.
Classic Chicken Pot Pie
Scott Hocker
It’s a classic for a reason, with a flaky, buttery crust and a rich, hearty filling of chicken, carrots, potatoes, and onions in a velvety sauce. The homemade double crust bakes to a crisp, golden finish; store-bought pastry will work well too.
Braised Beef Pot Pie
2007 F&W Best New Chef Gavin Kaysen merges the flavors of a classic beef stew with the presentation of a pot pie. In this recipe, he braises flat iron steak with carrots, parsnip, rutabaga, mushrooms, herbs, red wine, and stock, then serves the hearty mix in bowls under rounds of baked puff pastry.
Individual Chicken Pot Pies
Scott Hocker
These charming single-serve chicken pot pies deliver all the cozy appeal of the classic in perfectly portioned form. A cookie-cutter circle of buttery homemade crust tops each ramekin, which bakes into a golden, flaky lid. Inside, a rich filling of tender chicken, carrots, garlic, and shallot awaits.
Puff Pastry Pot Pie
Scott Hocker
Frozen store-bought puff pastry is swapped for traditional pie crust, making for a big time-saver in the kitchen. And using a rotisserie bird means you won’t have to cook the chicken before starting either. It bakes up in a soufflé dish in 30 minutes and takes about an hour from start to finish.
Beef-and-Vegetable Pot Pie with Cheddar Biscuits
David Malosh
Tender, golden cheddar biscuits cap a beef stew–like filling in this recipe from Grace Parisi. There’s no rolling required here; the biscuit dough is dropped directly onto the baking dish.
Slow Cooker Pennsylvania Dutch Chicken Pot Pie
Ian Knauer
Food writer and TV presenter Ian Knauer channels this regional, broth-based pot pie — no pastry — thick with noodles and tender chicken. The slow cooker coaxes rich flavor from simple pantry staples while preserving the style’s rustic, soup-like character.
Cornbread Chicken Pot Pie
Scott Hocker
This Southern spin on chicken pot pie replaces traditional pastry with a golden, tangy buttermilk cornbread crust. Beneath the crust, a hearty mix of chicken, carrots, onions, and potatoes is cooked in a savory broth.
Chicken Pot Pie Cornbread Muffins
Scott Hocker
These savory cornbread muffins are filled with pot pie–style chicken and vegetables. The result is a delicious, portable, and high-protein snack.
Shepherd’s Chicken Pot Pie
Scott Hocker
This hearty take on chicken pot pie nods to its culinary cousin, shepherd’s pie, by topping the creamy pot pie–style chicken base with a plush layer of mashed potato instead of pastry.
