Olive Garden Chicken Pot Pie Recipe: Copycat Flaky Crust With Creamy Herbs

This copycat version brings Olive Garden’s famous chicken pot pie home with a flaky crust and creamy herb filling that tastes just like the original. The secret lies in a buttery, layered pastry and a rich, velvety sauce packed with tender chicken and vegetables.

I’ve refined this recipe to match the restaurant’s signature style, focusing on a golden, crisp top and bottom crust. The filling combines shredded chicken, carrots, and peas in a savory herb sauce that’s comforting and hearty.

Each bite delivers the perfect balance of textures—crisp pastry giving way to a creamy interior brimming with flavor. It’s a dish that feels indulgent but is surprisingly simple to recreate in your own kitchen.

Serve warm for a meal that’s sure to impress. Here’s how to make it.

Ingredients for Olive Garden Chicken Pot Pie

Flaky crust meets creamy filling with tender chicken and garden veggies. Simple yet impressive.

The crust is everything here. Pillsbury pie crusts save time and deliver that flaky texture we’re after—just let them sit at room temp for 15 minutes before rolling. I always grab mine from the dairy aisle at Kroger or Walmart. For the chicken, rotisserie works great (already cooked, just shred it) but poaching two breasts in broth gives you extra flavor for the filling.

No rotisserie chicken? Canned chicken in a pinch—drain and rinse well. Out of fresh thyme or rosemary? Dried works at one-third the amount. Frozen peas can stay frozen until they hit the hot filling—no need to thaw. If you’re out of heavy cream, half-and-half plus a tbsp of cornstarch gets you close. The celery can be skipped if you’re not a fan (or swap in diced bell pepper).

Assemble and bake fresh, but you can prep the filling a day ahead—keeps 24 hours in the fridge. Leftovers? Still great 3-4 days refrigerated. Reheat in the oven to keep that crust crisp (microwave makes it soggy).

Step-by-Step Instructions for Flaky Chicken Pot Pie

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Filling Base

In a large skillet, melt the 0.5 cup unsalted butter over medium heat. Once foamy, add the finely diced onion, 0.5 cup celery, and 2 cloves garlic cloves. Cook for 5-6 minutes until the onion turns translucent and the mixture is fragrant.

This builds the flavor foundation. Don’t rush—you want the vegetables to soften but not brown. Stir occasionally to prevent sticking.

Step 2: Make the Creamy Roux

Sprinkle the 0.5 cup all-purpose flour over the vegetable mixture and stir constantly for 1-2 minutes to cook off the raw flour taste. The mixture should bubble and thicken slightly.

Gradually whisk in the 1.5 cups chicken broth and 1 cup heavy cream. Stir in the 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 0.5 tsp black pepper. Simmer for 3-4 minutes until it thickens enough to coat the back of a spoon.

Step 3: Combine Filling Ingredients

Add the 1.5 lb chicken breast (cooked and shredded), 1.5 cups carrots, and 1 cup frozen peas to the sauce. Stir gently to combine and let it simmer for 5 minutes until everything is heated through and the carrots begin to soften.

Taste and adjust seasoning if needed. The filling should be thick and creamy, with the vegetables just tender. Remove from heat and let it cool slightly while you prepare the crust.

Step 4: Assemble and Bake

Preheat your oven to 375°F. Unroll one pie crust sheet into a 9-inch pie dish and press it gently into the bottom and sides. Spoon the filling evenly into the crust.

Top with the second pie crust, sealing the edges by crimping with a fork. Cut a few small slits in the top crust to allow steam to escape. Bake for 35-40 minutes until the crust is golden brown and the filling is bubbly.

Step 5: Rest and Serve

Let the pot pie rest for 10 minutes after baking. This allows the filling to set slightly, making it easier to slice without everything spilling out.

Serve warm with the flaky crust on top and creamy filling inside. Each portion should have a perfect balance of tender chicken, vegetables, and rich, herb-infused sauce.

Regional Styles of This olive garden chicken pot pie

New England Style

This version swaps the herb profile for a more traditional sage and parsley combination, giving it that classic New England comfort food feel. I use 1 tbsp fresh sage and 2 tbsp fresh parsley instead of thyme and rosemary. The flavor is earthier and pairs beautifully with the creamy filling. 🍃

Southern Comfort

For a Southern twist, add ½ cup diced potatoes to the filling and replace the peas with 1 cup corn kernels. I also like to include ½ tsp smoked paprika for a subtle, warm depth. The crust stays the same, but the filling gets a heartier, rustic character.

Midwest Creamy

Midwestern versions often include ½ cup shredded cheddar cheese mixed into the filling for extra richness. I fold it in right before baking so it melts perfectly into the sauce. This makes the dish even more indulgent and kid-friendly.

Pacific Northwest

Out west, I love adding ½ cup chopped mushrooms and 1 tsp fresh dill to the filling for an earthy, fresh flavor. The mushrooms soak up the creamy sauce, and the dill adds a bright note that balances the richness. 🌲

Texas Bold

Everything’s bigger in Texas, so I add ½ tsp cayenne pepper and 1 diced jalapeño to the filling for a spicy kick. The heat cuts through the creaminess, and it’s a great way to give this dish a Tex-Mex inspired twist.

Frequently Asked Questions