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This chicken pot pie recipe in a 13x9 pan transforms a classic comfort dish into a crowd-pleasing one-pan wonder that's perfect for busy weeknights or holiday gatherings.
The secret lies in a tender filling of shredded chicken, creamy vegetables, and a flaky, golden crust that seals in all the warmth—no pie dish required. I developed this version after realizing how often I needed to feed a crowd without the fuss of pie crust assembly.
The beauty of this recipe is its simplicity: one pan means minimal cleanup, while the deep-dish approach delivers restaurant-quality results. You'll start with a homemade pie crust that lines the pan perfectly, then layer in a savory filling of chicken, carrots, peas, and potatoes in a rich, velvety sauce.
The key to success is baking at the right temperature to ensure a crispy top and tender filling—no soggy bottoms here.
What you'll end up with is a hearty, satisfying meal that's as impressive as it is easy to make. The golden crust encases a filling that's creamy yet not too heavy, with each bite offering a perfect balance of chicken, vegetables, and savory sauce.
This recipe serves 8-10, making it ideal for family dinners, potlucks, or meal prep for the week.
Best of all, this version stays true to the classic while adapting to modern needs—no fuss, no stress, just delicious comfort food that brings people together. Ready to make dinner effortless? Let's get started with this foolproof one-pan recipe.
Ingredients for chicken pot pie recipe 13x9 pan
Eight ingredients for the crust, twelve for the filling—this one-pan pot pie feeds a crowd with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | For homemade pie crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Ice Water 💧 | ½ cup | For pie crust binding |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Russet Potatoes 🥔 | 2 lbs | Peeled and cubed small |
| Carrots 🥕 | 1 ½ lbs | Peeled and sliced thin |
| Yellow Onion 🧅 | 1 whole | Diced fine |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Chicken Breast 🍗 | 2 lbs | Boneless, skinless, shredded |
| Peas 🌱 | 1 ½ cups | Fresh or frozen |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crust and filling |
The crust is where this recipe shines. King Arthur flour or Bob's Red Mill gives the best texture, but any all-purpose works. Cold butter is non-negotiable—cut it into pea-sized pieces for flaky layers. If you're short on time, Trader Joe's pre-made crust is a lifesaver, but homemade tastes like you put in the effort. The potatoes and carrots should be uniform in size so they cook evenly—1/2-inch cubes is perfect. For the chicken, boneless skinless breasts shred easily, but thighs stay juicier if you're feeling fancy.
No chicken broth? Vegetable broth plus 1 tsp soy sauce works in a pinch. Fresh peas are ideal, but frozen are fine—just don't thaw them first. The heavy cream can be swapped for half-and-half if you're watching calories, though it won't be as rich. For extra depth, add a splash of white wine or cream sherry to the sauce. If you're prepping ahead, cook the filling first and refrigerate it separately—assemble the pie just before baking to keep the crust crisp.
This pie reheats beautifully—just cover with foil if it browns too fast. Keeps in the fridge for 4-5 days and freezes for 3 months. I always make a double batch: one for dinner and one to freeze for lazy days. The crust stays crispy if you reheat it at 350°F for 15 minutes covered, then uncovered for 5 minutes. Leftovers make amazing sandwiches—trust me on this.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by that cold butter and ice water trick—it makes the crust flaky without needing a food processor. Just toss the dough together, press it into the pan, and let the oven do the rest. (Yes, even if I’m distracted by a crying toddler.)
- Golden Crisp Edge: That butter in the crust isn’t just for show—it melts into a shatteringly crisp rim while the filling stays creamy. One bite and you’ll understand why I refuse to skip the 400°F blast before adding the topping.
- Double-Duty Dinner: Make it on Sunday, reheat it all week—this pie tastes just as good cold from the fridge as it does hot. Honestly, the leftovers are my go-to lunch when I’m too tired to cook, and no one ever complains.
- Budget Comfort: Flour, butter, salt, pepper—that’s it for the crust. The filling uses whatever veggies and chicken I have on hand, so it’s cheap but never boring. My wallet and my family both win.
Step-by-step instructions for chicken pot pie in a 13x9 pan
This one-pan wonder delivers restaurant-quality comfort food with minimal cleanup—perfect for feeding a crowd.
Prepare the Homemade Pie Crust
In a large bowl, combine the 3 cups all-purpose flour, 1 tsp salt, and 0.5 tsp black pepper. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add the 0.5 cup ice water gradually, mixing just until the dough comes together.
Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour—this resting time is crucial for a flaky crust. While it chills, preheat your oven to 375°F and grease a 13x9-inch baking dish with 2 tbsp extra-virgin olive oil. This helps prevent sticking and adds extra flavor to the crust.
Cook the Chicken and Vegetable Filling
In a large skillet, heat 1 tbsp extra-virgin olive oil over medium heat. Add the 2 lbs chicken breast, cut into bite-sized pieces, and cook until no longer pink in the center (8-10 minutes). Remove the chicken and set aside. In the same skillet, add the remaining 1 tbsp olive oil and sauté the 1 whole yellow onion and 4 cloves garlic cloves until softened (5 minutes).
Add the 2 lbs russet potatoes, 1.5 lbs carrots, and 1.5 cups peas to the skillet. Cook for 5 minutes until the potatoes begin to soften. Pour in the 2 cups chicken broth and 1 cup heavy cream, then simmer for 10 minutes until the vegetables are tender and the liquid has reduced slightly. Stir in the cooked chicken and season with an extra pinch of salt and pepper if needed. The filling should be thick but still spoonable.
Assemble and Bake the Pot Pie
Roll out the chilled dough on a floured surface to fit your 13x9-inch pan, about 1/8-inch thick. Transfer the dough to the pan, pressing it gently into the edges. Pour the chicken and vegetable filling into the center, mounding it slightly. The dough should extend 1-2 inches beyond the pan’s edges to create an overhanging crust.
Fold the overhanging dough inward, pinching the edges to seal the pie completely. Use a fork to crimp the edges and create a decorative pattern. Cut 4-5 slits in the center of the crust to allow steam to escape. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling through the slits. The internal temperature of the filling should reach 165°F.
Rest and Serve for Maximum Comfort
Remove the pot pie from the oven and let it rest for 10-15 minutes before serving. This resting time allows the filling to set slightly, making it easier to slice and preventing the crust from becoming soggy. The aroma alone will have everyone gathering around the table, but the first bite—flaky crust, creamy filling, and tender chicken—will be the real showstopper.
Slice into 8 equal portions and serve warm. Pair with a simple green salad or crusty bread to soak up any extra filling. Leftovers reheat beautifully—just cover with foil and warm in the oven at 350°F for 15-20 minutes until heated through.
Pro Tips For Making Chicken Pot Pie Recipe 13x9 Pan
- Chill the Dough First: I used to slap that rolled-out crust onto the pie and bake it straight away—big mistake. Pop the dough-covered pan in the fridge for 15 minutes before baking. The butter in the crust won’t melt into a greasy mess, and you’ll get that golden, flaky layer instead of a sad, pale puddle.
- Cut Butter Cold: That unsalted butter in your crust recipe? Grate it frozen, not softened. I learned this after making crusts that turned out greasy or tough—now I just toss the butter chunks straight from the freezer into the flour. The ice water will handle the melting, and you’ll end up with layers that actually flake.
- Don’t Overfill the Pan: A 13x9 pan is generous, but resist the urge to cram it. Fill it only ¾ full with filling—when it bakes, the filling will rise, and you don’t want a soggy bottom or crust that caves in. Trust me, your pie will look better and stay together when you cut into it.
- Pre-Bake the Crust Edge: Skip the watery crust edges by brushing the top crust with a little beaten egg wash and pre-baking the edge for 3-4 minutes before adding the top layer. The butter in the crust will set up just enough to hold the filling without leaking. (Yes, it’s an extra step—but your pie will look like it came from a bakery.)
Regional styles of this chicken pot pie recipe 13x9 pan
Southern Comfort Style
In the South, pot pie often features a richer, more decadent filling with a touch of heat. I like to add ½ cup diced smoked sausage to the chicken and vegetables for extra depth, along with 1 tsp smoked paprika and ¼ tsp cayenne pepper to the crust.
The crust itself gets a boost with 1 tbsp honey mixed into the butter before cutting it into the flour—this caramelizes beautifully during baking, giving it a slightly sweet, golden finish. Serve with a side of cornbread dressing for the ultimate Southern spread. 🔥
Pacific Northwest Twist
Here in Portland, we love to incorporate local, seasonal ingredients into classic dishes. For a Northwest-inspired pot pie, I swap the peas for 1.5 cups fresh asparagus (trimmed and sliced) and add ½ cup diced wild mushrooms (like oyster or shiitake) to the filling.
The crust gets a subtle herbal note with 1 tsp fresh thyme mixed into the butter. Top with crispy fried shallots for a touch of crunch and serve with a side of local heirloom tomato salad. The earthy flavors pair perfectly with the creamy filling. 🌱
Midwest Homestyle Classic
Back in Ohio, pot pie was a staple at family gatherings, and the filling was always hearty and homey. I keep the classic ingredients but add ½ cup corn kernels (fresh or frozen) to the filling for a touch of sweetness.
The crust gets a little extra flair with 1 tbsp apple cider vinegar mixed into the ice water—this adds a subtle tang that balances the richness. For serving, I like to dust the pie with powdered sugar right after baking, a trick I learned from Mrs. Henderson.
It’s a simple touch that makes it feel extra special. 🥔
Herb-Infused European Version
For a more sophisticated take, I draw inspiration from European herb pot pies. The filling gets a boost with 1 tbsp fresh tarragon and 1 tbsp fresh parsley (finely chopped) along with the garlic.
The crust incorporates 1 tsp dried marjoram into the flour, and I brush the top with a mixture of 1 egg yolk and 1 tbsp milk before baking for an extra-shiny finish. This version pairs beautifully with a Chardonnay or a crisp Sauvignon Blanc.
The herbs add a bright, aromatic contrast to the creamy filling. 🍷
Spicy Southwest Fusion
For a bold twist, I create a Southwest-inspired pot pie by adding 1 diced green chile pepper (like Anaheim or jalapeño) and ½ tsp ground cumin to the filling.
The crust gets a kick with 1 tsp chipotle powder mixed into the butter, and I top it with 2 tbsp crushed tortilla chips before baking for added texture. Serve with a side of avocado slices and sour cream** for dipping.
The smoky, spicy flavors make this a crowd-pleaser at any gathering. 🌶️
Nutrition facts
Frequently asked questions
Can I use store-bought pie crust instead of homemade?
For a shortcut, use two 9-inch pre-made pie crusts (like Pillsbury) or a single 13x9-inch refrigerated crust. Roll one crust to fit your pan and use the second as the top layer. Just be sure to cut 4-5 steam vents in the top crust. The texture won't be quite as flaky, but it'll still taste delicious and save you time.
How do I prevent a soggy bottom crust?
Prevent sogginess by baking the filling uncovered for 10 minutes first to thicken it slightly. Then, add the top crust and bake. For extra insurance, sprinkle 1/4 cup all-purpose flour over the filling before adding the top crust. Another trick: brush the bottom crust with 1 tbsp beaten egg white before adding filling—it creates a protective barrier.
Can I make this ahead of time?
Yes! Assemble the pie (without baking) and refrigerate for up to 24 hours. For best results, bake it straight from the fridge—no need to thaw. If freezing, bake the pie first, then cool completely, wrap tightly, and freeze for up to 3 months. Reheat covered at 350°F for 20 minutes, then uncovered for 5 minutes to crisp the top.
What if my pan isn't exactly 13x9 inches?
No problem! Use a 9x13-inch pan (same dimensions) or adjust for a 9x9-inch square pan by reducing the crust amount to 2 cups flour and baking for 35-40 minutes. For a 12x8-inch pan, use the full recipe but increase baking time to 50-55 minutes. The key is to keep the crust thickness consistent—about 1/8-inch.
Can I make this vegetarian?
Certainly! Swap the chicken for 2 cups cooked lentils or 1.5 cups chickpeas, and use vegetable broth instead of chicken broth. Add 1 cup corn and 1/2 cup bell peppers to the filling for extra heartiness. The crust and creamy sauce will still shine—just reduce baking time by 5 minutes since plant-based fillings cook faster.