Chicken pot pie doesn’t need reinventing, it just needs to be done right. That means a crust that holds its texture and a filling that stays thick and loaded without spilling or thinning out. These 13 recipes bring variety without giving up structure. Some go with double crusts, others use phyllo or biscuit toppings, and a few turn the pie into soup or handhelds. You’ll find stovetop, slow cooker, and Instant Pot options too, all with the same goal: get the crust golden, the filling savory, and every bite balanced. No soggy bottoms, no watery middles, just solid builds that deliver exactly what a chicken pot pie should.
Double Crust Chicken Pot Pie
Crust on top and bottom locks in the creamy filling. It slices without collapse and bakes up golden on all sides. Each bite has balance. The full classic, with nothing missing.
Get the Recipe: Double Crust Chicken Pot Pie
Mini Chicken Pot Pies
Baked in smaller dishes or tins, these stay neat and fully enclosed. The crust holds tight, the filling stays put. Easy to serve and stack. Great for smaller servings or batch prep.
Get the Recipe: Mini Chicken Pot Pies
Chicken Pot Pie with Phyllo Dough
Thin layers of phyllo crisp up without overwhelming the filling. The base holds firm, the topping shatters gently. Light crust with rich middle. It’s texture without heaviness.
Get the Recipe: Chicken Pot Pie with Phyllo Dough
Chicken Pot Pie Soup with Biscuit Topping
Soup that mimics pot pie flavor without the full crust. The biscuit topping bakes firm on top while soaking just slightly underneath. Spoonable but thick. Comfort in a bowl.
Get the Recipe: Chicken Pot Pie Soup with Biscuit Topping
Instant Pot Chicken Pot Pie Soup
All the filling flavor made fast and held thick thanks to the pressure cooker. No floury taste, no thin broth. Serve with crust on the side or crumbled on top. Speed meets substance.
Get the Recipe: Instant Pot Chicken Pot Pie Soup
Slow Cooker Chicken Pot Pie
Low and slow cooking gives depth to the filling without breaking the vegetables. Topped with dough or served with biscuits, it holds body and flavor. Each scoop stays clean.
Get the Recipe: Slow Cooker Chicken Pot Pie
Chicken Pot Pie
Straightforward full-pan approach with a solid crust and even distribution. The filling binds together without dripping. No guesswork needed. Simple and reliable.
Get the Recipe: Chicken Pot Pie
Chicken Pot Hand Pies
Filling is sealed inside a portable crust so nothing leaks or spreads. The pastry bakes up crisp and golden. No fork or knife required. Built for holding.
Get the Recipe: Chicken Pot Hand Pies
Chicken Pot Pie with Tarragon Gravy
Herb-forward filling with a structured sauce that clings, not drips. The crust still browns while holding moisture. Brings extra flavor without going loose. Clean slice, fragrant bite.
Get the Recipe: Chicken Pot Pie with Tarragon Gravy
Copycat KFC Chicken Pot Pie
Thick filling under a soft but stable lid. It echoes the original but tightens up the base. Easy to spoon, easy to bake. All the nostalgia with better structure.
Get the Recipe: Copycat KFC Chicken Pot Pie
Skillet Chicken Pot Pie Recipe
One-pan version topped with a crust or biscuit dough that bakes directly over the filling. The skillet holds heat and shape. Fewer dishes, full flavor. No sagging center.
Get the Recipe: Skillet Chicken Pot Pie Recipe
Chicken Pot Pies
Individual pies baked with even heat all around. Crisp shell holds tight and doesn’t go soft underneath. Good crust ratio in each portion. Uniform, dependable, ready to serve.
Get the Recipe: Chicken Pot Pies
Chicken Pot Pie Soup
Creamy, thick base with chunks of chicken and vegetables. Feels like pot pie in spoon form. Served with pastry or biscuit topping. Mess-free and comforting.
Get the Recipe: Chicken Pot Pie Soup
