Chrissy Teigen’s Chicken Pot Pie Recipe: Flaky Crust With Herb-Infused Filling

This chicken pot pie delivers on every comfort food promise with its flaky, golden crust and rich, herb-infused filling. I’ve tested multiple versions, and this one stands out for its perfect balance of tender chicken, hearty vegetables, and a velvety sauce.

The secret lies in the crust technique—keeping everything cold until baking ensures those coveted flaky layers. The filling combines classic ingredients like carrots, peas, and celery with fresh thyme and rosemary for depth.

Baking until the top is deep golden creates a shatteringly crisp lid that gives way to a creamy, savory center. Every bite feels like a warm hug, with the herbs adding just the right brightness.

Serve it straight from the oven for a meal that’s as impressive as it is satisfying. This is comfort food perfected.

Ingredients for Chrissy Teigen Chicken Pot Pie

Flaky crust and herb-infused filling start with these classic comfort food ingredients.

The crust demands cold butter and ice water—this is non-negotiable for those flaky layers Chrissy is known for. I grab Plugra or Irish butter from Whole Foods for the higher fat content. The all-purpose flour should be unbleached if possible. For the chicken, thighs work too (they’re juicier), but breasts keep it light. Look for air-chilled if your store carries it.

No fresh herbs? Dried thyme and rosemary at one-third the amount works, but fresh is ideal. Out of chicken stock? Vegetable stock plus a splash of soy sauce mimics the depth. Heavy cream can be swapped for half-and-half (less rich) or whole milk in a pinch. Frozen mixed veggies? Skip the peas and add what you’ve got—just keep the total volume similar.

Assemble the pie and refrigerate for up to 1 day before baking, or freeze unbaked for 3 months. Baked pot pie keeps in the fridge for 3-4 days (reheat covered at 350°F). The crust’s best fresh, but the filling actually improves overnight as the flavors meld.

Step-by-Step Instructions for Chicken Pot Pie with Herb-Infused Filling

This method delivers a golden crust and creamy filling with minimal effort and maximum flavor.

Step 1: Prepare the Flaky Pie Crust

In a food processor, pulse 3 cups all-purpose flour with 1 tsp salt to combine. Add 1.5 cups cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This uneven texture creates the flaky layers.

With the processor running, drizzle in 0.5 cup ice water until the dough just comes together. It should hold when pressed but not be sticky. Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for 1 hour. Chilling prevents shrinking and ensures a tender crust.

Step 2: Cook the Chicken and Vegetable Filling

In a large pot, combine 1.5 lb chicken breast cut into chunks with 2 cups chicken stock. Bring to a simmer over medium heat and cook for 12-15 minutes until the chicken is no longer pink. Remove the chicken with a slotted spoon and set aside.

In the same pot, sauté 1 finely diced yellow onion, 2 diced carrots, and 2 diced celery stalks for 5-7 minutes until softened. Add 2 minced garlic cloves, 1 tbsp fresh thyme, and 1 tbsp fresh rosemary, cooking for 1 minute until fragrant.

Step 3: Create the Creamy Sauce and Assemble

Stir 0.5 cup heavy cream into the vegetable mixture, then return the chicken to the pot. Add 1 cup frozen peas and 0.5 tsp black pepper. Simmer for 5 minutes until the sauce thickens slightly and coats the chicken and vegetables evenly.

Preheat oven to 375°F. Roll out one dough disc on a lightly floured surface to fit a 9-inch pie dish. Transfer the filling to the crust-lined dish. Roll out the second dough disc and place it over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.

Step 4: Bake to Golden Perfection

Place the pie on a baking sheet to catch any spills. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.

Let the pie rest for 15 minutes before serving. This allows the filling to set slightly, making it easier to slice. Each serving should have a crisp, flaky top and bottom crust with a rich, herb-infused filling beneath.

Regional Styles of This chrissy teigen chicken pot pie

Southern Style

This version swaps fresh herbs for 1 tsp smoked paprika and ½ tsp cayenne to give it that deep, warm Southern kick. I also add ½ cup diced okra to the filling for texture. The crust stays classic, but the filling gets a bold, spicy upgrade. 🔥

New England Creamy

Increase the cream to 1 cup and add ½ cup diced potatoes along with the carrots and celery. New England pot pies often lean into extra richness, so I also include 2 tbsp sour cream in the sauce for tang. The result is ultra-creamy and hearty.

Midwest Heartland

Midwestern versions often include ½ cup corn kernels and ¼ cup diced bell peppers for extra sweetness and crunch. I use 1 tsp poultry seasoning in the filling to enhance the chicken flavor. The crust is still flaky, but the filling feels more like a full meal in itself.

Pacific Northwest

Here, I incorporate 1 cup chopped mushrooms and 1 tsp fresh sage to reflect the region’s earthy flavors. The mushrooms soak up the creamy sauce beautifully, while the sage adds a piney note. It’s a cozier, more rustic take on the classic. 🌿

Texas Two-Step

For a Texas twist, I mix 1 can of cream of chicken soup into the filling for extra thickness and add ½ cup shredded cheddar to the top crust before baking. This creates a cheesy, golden lid that’s pure comfort. The filling stays creamy, but the cheese adds a fun, melty element.

Frequently Asked Questions