Recipe

Hearty and Crispy

A cozy, weeknight-friendly chicken pot pie with a creamy herb filling and a shatteringly crisp panko crust that crunches like your favorite casserole topping.

By Matt Campbell

•

4.8

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If you have ever wished your pot pie had more crunch, you are my kind of person. This is a hearty pie that eats like comfort food but finishes like a snack, with crisp edges and a crunchy topping that you can hear across the table.

Instead of a fussy top crust, we go for a buttery panko and Parmesan lid that turns deeply golden, stays crisp longer, and gives you that casserole-style crackle. Underneath, it is all the good stuff: chicken, vegetables, herbs, and a creamy sauce that tastes like it simmered all day, even if you made it on a Tuesday.

Why It Works

Crispy and crunchy on purpose: Butter-coated panko browns right on top of the bubbling filling for a golden lid with that satisfying casserole-style crackle. Ovens vary, so keep an eye on it and tent with foil if it is browning too fast.
Thick, glossy filling: A simple roux plus chicken stock and milk makes a gravy-style sauce that coats everything without turning watery.
Big flavor, accessible ingredients: Garlic, thyme, and a hit of Dijon give you that "wait, what is in this" moment without specialty shopping.
One-pan-friendly: You can cook the filling in an oven-safe skillet or a regular pot, then bake it in a dish.

Pairs Well With

Bright arugula salad with lemony vinaigrette
Sheet pan roasted green beans with crisp edges
Sparkling apple cider or a dry hard cider
Quick pickles for a tangy crunch on the side

Storage Tips

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

Best reheat method (keeps it crunchy): Reheat in a 375°F oven until hot, about 15 to 25 minutes depending on portion size. If the top needs a refresh, uncover for the last 5 minutes.

Microwave method (fast, less crisp): Microwave individual portions until hot, then pop under the broiler for 1 to 2 minutes to bring back some crunch.

Freezing: Freeze the cooked, cooled filling (without the topping) for up to 3 months. Thaw overnight in the fridge, warm on the stove, then add fresh buttered panko and bake.

Common Questions

Can I use rotisserie chicken?

Yes, and it is a great shortcut. Add it at the end just to warm through so it stays juicy.

How do I keep the filling from getting soupy?

Let the sauce simmer for 3 to 5 minutes after adding the liquids, and bake until you see steady bubbles, including toward the center. Bubbling is a good sign the filling is hot enough for the starches to thicken and set.

Can I swap the veggies?

Absolutely. Use what you have. Mushrooms, green beans, corn, or chopped broccoli work well. Just keep pieces bite-sized and avoid adding a lot of watery vegetables without cooking them first.

Can I make this gluten-free?

You can, with swaps: use a gluten-free all-purpose flour for the roux and gluten-free panko for the topping. Check labels on broth and Dijon as well.

What if I want a classic pastry crust instead?

Go for it. Use a store-bought pie dough or puff pastry on top, vent it, and bake until deeply golden. Just know the panko topping is the easiest way to guarantee crunch.

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 oven-safe skillet (optional, see note in instructions) or a 2-quart (8-cup) baking dish or a deep 9x9-inch pan or similar medium casserole
Cutting board and knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Small skillet for toasting panko (optional)

I love pot pie, but I am impatient about crust. I want the cozy filling, yes, but I also want that crispy top that makes you "accidentally" keep picking at the corners.

This version happened after a week where everything felt like a lot. I had chicken, frozen peas, a sad bag of carrots, and half a container of panko. I tossed the crumbs with butter, piled them on top like it was a personality trait, and pulled a pan out of the oven that sounded like crunch when I tapped it. Now it is my go-to when I need dinner to feel like a warm blanket with a little chaos on top.

Hearty and Crispy

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6

Ingredients

For the filling

3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/4 cup all-purpose flour
1 3/4 cups low-sodium chicken broth
3/4 cup milk (whole or 2%)
1 tablespoon Dijon mustard
1/2 cup frozen peas
2 cups cooked chicken, shredded or chopped (rotisserie is perfect)
2 tablespoons chopped fresh parsley (optional, for a fresh finish)

For the crispy topping

2 tablespoons unsalted butter, melted
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan
1/2 teaspoon garlic powder
Pinch of salt and black pepper

Instructions

Heat the oven. Preheat to 425°F. Lightly butter a 2-quart (8-cup) baking dish or a deep 9x9-inch pan. Skillet option: If you are baking in a 12-inch oven-safe skillet, you typically do not need to grease it.
Make the topping. In a bowl, stir together panko, Parmesan, garlic powder, and a pinch of salt and pepper. Drizzle in 2 tablespoons melted butter and toss until the crumbs look evenly coated. Optional (extra toasted flavor): Toast plain panko in a dry skillet over medium heat for 2 to 3 minutes until barely blond, then scrape into a bowl to cool. Once cool, mix with Parmesan, seasonings, and melted butter. Keep it pale so it finishes golden in the oven, not charred.
Sauté the aromatics. In a large skillet or pot, melt 3 tablespoons butter with 1 tablespoon olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and thyme and cook 30 seconds.
Build the sauce. Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps, then add milk. Bring to a gentle simmer and cook until thick and glossy, 3 to 5 minutes.
Season like you mean it. Stir in Dijon mustard. Taste and adjust salt and pepper. You want the filling to be slightly more seasoned than you think because the topping is mild.
Add the chicken and peas. Stir in cooked chicken and frozen peas. Simmer 1 to 2 minutes just to heat through. Stir in parsley if using.
Assemble. Pour filling into the baking dish if not using an oven-safe skillet. Sprinkle the panko topping evenly over the surface, getting some crumbs all the way to the edges for those crispy corner bites.
Bake. Bake until bubbling at the edges and you see steady bubbling toward the center, and the top is deeply golden, 18 to 22 minutes. If the top is getting too dark before the filling is bubbling well, tent loosely with foil and keep baking. Skillet note: In a wide 12-inch skillet, the filling is a bit shallower, so it can bake faster and the topping can brown sooner. Start checking at 15 to 18 minutes. If you pre-toasted the panko, start checking early and tent as soon as it looks nicely golden.
Rest, then serve. Let it sit 10 minutes before scooping so the sauce sets up. Serve hot and do not skip the crunchy edges.

Nutrition information is estimated.

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