Publix Chicken Pot Pie Recipe: Grocery Store Favorite Recreated at Home

I’ve spent years trying to recreate that Publix deli magic at home, and this chicken pot pie finally nails it. The flaky crust, creamy filling, and perfect seasoning taste just like the original.

What makes this version special is the balance—tender chicken, crisp vegetables, and a velvety sauce that doesn’t get watery. I use a simple roux to thicken the filling, just like they do in the store.

The top crust bakes to a golden brown while the bottom stays crisp, not soggy. Every bite has that comforting, homemade taste that beats frozen versions.

Serve it hot from the oven for that fresh-baked experience. This one’s a game-changer.

Ingredients for Publix Chicken Pot Pie

Flaky crust, creamy filling, and tender chicken make this taste just like the deli version.

The crust is key here. Pillsbury pie crusts work great if you’re short on time (the refrigerated kind, not frozen). For the chicken, rotisserie chicken from Publix is a solid shortcut—just shred and cube it. The vegetables should be fresh and crisp; avoid the pre-cut stuff if it looks wilted. I grab my chicken broth from Publix’s GreenWise line—it’s got the right balance of salt and richness.

No fresh thyme or rosemary? Dried works at half the amount. Want to add more veggies? Potatoes or green beans hold up well. If you’re out of chicken broth, vegetable broth plus a bouillon cube gets you close. The milk can be swapped for half-and-half if you want an even creamier filling (trust me on this). For the roux, equal parts butter and flour is the golden ratio.

Assembled pie freezes beautifully before baking—just wrap it tight in foil. Baked pie keeps in the fridge for 3-4 days. Reheat in the oven to keep the crust crisp. The filling thickens as it cools, so don’t worry if it seems thin right out of the oven.

Step-by-Step Instructions for Chicken Pot Pie

Here’s the method I use to get that perfect golden crust and creamy filling every time.

Step 1: Cook the Chicken and Prepare the Filling Base

Start by cutting the 1.5 lb chicken breast into 1-inch cubes. Heat 2 tablespoons of the 1 cup unsalted butter in a large skillet over medium-high heat until melted. Add the chicken, season with 1 tsp salt and 0.5 tsp black pepper, and cook for 6-8 minutes until no longer pink.

Remove the chicken and set it aside. In the same skillet, add the finely diced 1 whole yellow onion, 2 whole carrots, and 2 whole celery stalks. Sauté for 5 minutes until the vegetables soften. Stir in the minced 3 cloves garlic cloves, 1 tsp dried thyme, and 1 tsp dried rosemary and cook for 1 additional minute.

Step 2: Make the Creamy Roux

Sprinkle the 0.5 cup all-purpose flour over the vegetables and stir to coat. Gradually whisk in the 2 cups chicken broth and 0.75 cup whole milk, ensuring no lumps remain. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens to a gravy-like consistency.

Return the cooked chicken to the skillet along with the 1 cup frozen peas (thawed). Stir everything together and cook for another 2 minutes to heat through. Taste and adjust the seasoning with more salt or black pepper if needed.

Step 3: Assemble and Bake the Pot Pie

Preheat your oven to 375°F. Unroll the 2 sheets pie crusts and place one sheet in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough hanging over the edge.

Pour the chicken and vegetable filling into the crust-lined pie dish. Place the second sheet of pie crust over the filling. Crimp the edges together with a fork to seal, and cut a few small slits in the top crust to allow steam to escape.

Step 4: Bake to Golden Perfection

Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them loosely with aluminum foil.

Let the pot pie rest for 10 minutes after removing it from the oven. This allows the filling to set slightly before serving. Slice into wedges and serve warm for the best experience.

Best Sauces and Condiments for publix chicken pot pie

Classic Gravy Boost

I love drizzling warm homemade chicken gravy over each slice just before serving. It amplifies the creamy filling and adds extra richness. Use 1 cup pan drippings from the chicken cooking process, thickened with 1 tbsp cornstarch slurry for that velvety texture.

Hot Sauce Kick

For those who like heat, Crystal Hot Sauce is my go-to. A few dashes (about ½ tsp) on the side lets everyone customize their plate. The vinegar tang cuts through the buttery crust beautifully. I always keep a bottle on my table.

Herb-Infused Butter

Melt 4 tbsp unsalted butter with 1 tsp fresh parsley and a pinch of the same thyme and rosemary used in the filling. Drizzle this over the top crust right after baking for an aromatic finish that ties everything together.

Bright Citrus Note

A squeeze of fresh lemon juice (about 1 tbsp) over each serving brightens all the flavors. It’s my secret weapon for balancing the richness without overpowering the dish. 💛

Creamy Dipping Sauce

Mix ½ cup sour cream with 1 tbsp prepared horseradish for a cool, tangy dip. It pairs wonderfully with the flaky crust and adds a nice contrast to the warm filling. Serve it on the side in small ramekins.

Spiced Cranberry Compote

Simmer 1 cup cranberries with ¼ cup sugar and 1 cinnamon stick until thickened. The sweet-tart flavor complements the savory filling and adds a pop of color to the plate. It’s a game-changer for holiday meals.

Frequently Asked Questions