Recipe

Good-Housekeeping-Style Chicken Pot Pie

A classic, creamy chicken pot pie with tender veggies and a crisp, golden top crust.

By Matt Campbell

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4.8

A golden-brown chicken pot pie fresh from the oven in a deep baking dish on a wooden kitchen counter with a flaky, crimped crust

Good housekeeping, to me, is not about having a museum kitchen where nobody is allowed to breathe near the counters. It is about setting yourself up to cook dinner without losing your mind. A clean-ish workspace, a plan you can actually follow, and a recipe that does not punish you for being a normal human with a normal weekday.

This is a good-housekeeping-style chicken pot pie, meaning it leans practical: one skillet for the filling, one dish for baking, and a crust situation that can be homemade or store-bought without shame. Cozy, creamy, and reliable, but still very Tuesday-friendly.

Measured ingredients for chicken pot pie on a bright kitchen counter, including shredded chicken, carrots, peas, celery, onion, chicken broth, milk, and a pie crust

Why It Works

Creamy, not gluey: We build a quick roux, then add broth and milk gradually so the filling stays silky.
Flaky top with crisp edges: A hot oven and a vented crust give you that golden, crackly lid that makes pot pie worth the effort.
Weeknight-friendly shortcuts: Rotisserie chicken and frozen peas cut prep without sacrificing flavor.
Good housekeeping bonus: The filling can be made ahead, which means less mess and less chaos right when everyone is hungry.

Pairs Well With

Storage Tips

Storage Tips That Keep It Tasting Fresh

Refrigerate: Let leftovers cool, then cover and refrigerate for up to 4 days.

Reheat (best texture): Warm in a 350°F oven until hot in the center, about 20 to 30 minutes. If the crust is getting too dark, loosely tent with foil. For food safety, aim for 165°F in the center.

Microwave (fastest): It works, but the crust softens. If you go microwave, finish a slice in a toaster oven or air fryer for a few minutes to bring back some crisp. (Still, make sure the center reaches 165°F.)

Freeze: You can freeze baked pot pie or unbaked pot pie. Wrap tightly and freeze, best within 2 months for best quality. Over time, the crust can absorb moisture and a dairy-based sauce can separate slightly, but it is still very workable comfort food.

Bake from frozen (unbaked): Bake at 400°F covered with foil for 30 minutes, then uncover and continue until deeply golden and bubbling, 25 to 40 minutes more. Let it rest 10 to 15 minutes before serving.

Common Questions

Is this the official Good Housekeeping magazine recipe?

No. This is my good-housekeeping-style take, meaning practical steps, pantry-friendly ingredients, and a method that keeps dinner feeling doable on a real weekday. If you are looking for the exact magazine version, this is not a reprint.

Can I use store-bought crust?

Absolutely. Refrigerated pie crust is a real-life hero. If you want an even easier route, puff pastry makes a very fun, extra-flaky top. Tip: puff pastry bakes best when it goes into the oven cold, so keep it chilled until you are ready to top the pie.

How do I keep the bottom from getting soggy?

This version uses a top crust only, which is the simplest way to avoid a soggy bottom. If you do a bottom crust, bake on a preheated sheet pan and make sure your filling is thick and not watery.

My filling seems thin. What should I do?

Simmer it for a few more minutes. The sauce thickens as it bubbles and reduces. If it is still thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it in, and simmer 1 to 2 minutes.

Can I swap the vegetables?

Yes. Use what you have. Green beans, corn, mushrooms, or diced potatoes all work. Just keep the overall volume similar so the filling stays creamy, not dry.

How do I know it is done?

The top should be deeply golden and you should see the filling bubbling through the vents. Bubbling means the filling is fully heated. For the best thickness, let the pie rest after baking so the sauce can set up.

Can I make it ahead?

Yes, and it is a very good housekeeping move. Make the filling up to 2 days ahead, cool completely, cover, and refrigerate. When ready to bake, pour into the dish, top with crust, and bake. If the filling is cold, plan on adding a few extra minutes in the oven.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet or sauté pan
Whisk
Chef’s knife and cutting board
2-quart baking dish or deep-dish pie plate
Pastry brush (optional, for egg wash)
Rimmed sheet pan (to catch drips)
Instant-read thermometer (optional, for reheating to 165°F)

I used to think pot pie was a “big project” dish. Then I started cooking like someone who actually wants to eat at a reasonable hour. Rotisserie chicken, frozen peas, one pan, and suddenly pot pie becomes the kind of comfort food you can pull off without turning your kitchen into a disaster scene. For me, that is good housekeeping in action: fewer messes, more dinner wins, and a crust that still cracks when you tap it with a fork.