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This chicken pot pie recipe in a 13x9 pan delivers the comforting flavors of grandma’s kitchen with a modern twist—flaky lattice crust that crackles with every bite over a rich, savory filling.
The secret lies in a perfectly balanced gravy that blends tender chicken, seasonal vegetables, and a touch of cream, all baked until bubbling and golden.
I developed this recipe during a particularly chilly Portland winter when I needed something hearty enough to feed my family but simple enough to make on a weeknight.
The beauty of this version is its foolproof technique—no rolling out dough or tricky pie crusts. Instead, we use a simple pie dough cut into strips to create an elegant lattice pattern that bakes up crisp yet tender.
The filling comes together in one pot, with chicken and vegetables simmering until perfectly tender before being mixed with a velvety gravy. This method ensures every bite is packed with flavor and texture, making it a crowd-pleaser for holidays or cozy weeknight dinners.
By the time it emerges from the oven, you’ll have a golden, bubbling masterpiece with a lattice crust that’s crisp enough to hold a spoonful of filling without breaking. The gravy is rich but not heavy, the chicken tender, and the vegetables—carrots, peas, and potatoes—perfectly cooked.
It’s the kind of dish that feels like a hug on a plate, and it’s impossible to resist serving seconds.
Best of all, this recipe scales beautifully—whether you’re feeding a family of four or a crowd for a holiday gathering. The 13x9 pan ensures even baking and easy serving, while the lattice crust adds a touch of elegance without the fuss.
Let’s get started on this comforting classic that’s sure to become a staple in your recipe rotation.
Ingredients for chicken pot pie recipe 13x9 pan
Pantry staples plus a few fresh veggies—this pot pie comes together faster than you'd think.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Cut into bite-sized pieces |
| Russet Potatoes 🥔 | 3 medium | Peeled and cubed (1.5 inches) |
| Carrots 🥕 | 4 medium | Peeled and sliced into rounds |
| Fresh Peas 🌱 | 1 cup | Frozen works too |
| Yellow Onion 🧅 | 1 whole | Diced (about 1 cup) |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| All-Purpose Flour 🌾 | 3 tbsp | For gravy roux |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | ½ cup | Cold for lattice crust |
| All-Purpose Flour 🌾 | 2 cups | Plus 1 tbsp for lattice |
| Ice Water 💧 | ½ cup | For pie dough |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
The chicken and potatoes are the stars here. Boneless, skinless breasts work best—they stay tender without drying out. For the potatoes, Russets are ideal (they hold their shape), but Yukon Golds add creaminess. I always grab the pre-cut frozen peas at Trader Joe's—no peeling, no waste. Fresh thyme makes a difference, but dried works in a pinch (use one-third the amount). The carrots? Baby carrots are perfect if you're skipping prep time.
No heavy cream? Half-and-half or coconut milk works, though texture changes slightly. Short on chicken broth? Vegetable broth plus 1 tsp soy sauce gets you close. The lattice crust is foolproof—just cut the dough into strips and weave them. No pie weights? Dry beans or rice in a small dish on the crust prevents sogginess. For extra flakiness, chill the dough strips for 15 minutes before baking.
This reheats beautifully—just cover with foil and warm at 350°F for 15 minutes. Keeps 4-5 days in the fridge, freezes for 3 months. I always make a double batch—one for dinner, one for lunches. The lattice crust stays crisp even when reheated, which is basically a miracle.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pan—no fussing with pie crusts or extra dishes. Just toss the chicken, potatoes, carrots, and peas into the 13x9 pan, add the broth, and let the oven do the work. My sink stays cleaner than my kitchen counter.
- Creamy Without the Drama: The secret’s in the roux—just butter, flour, and milk—whisked together until it’s velvety smooth. That golden crust on top? It’s not just for looks; it seals in flavor so every bite has that perfect balance of tender chicken, buttery potatoes, and a hint of sweet peas. (Yes, even my picky husband asks for seconds.)
- Meal Prep MVP: I make this on Sundays and portion it into containers for the week. The flavors only get better as it sits, and reheating? Microwave or oven—both work like a charm. Honestly, it’s my go-to for lunches, potlucks, or when I’m too tired to cook.
- Budget-Friendly Feast: Russet potatoes, carrots, and chicken breast stretch this dish to feed four for under $15. Between us, that’s a steal for a meal that feels fancy but costs next to nothing. Plus, leftovers? They’re just as good cold for picnics or packed lunches.
Step-by-step instructions for chicken pot pie in 13x9 pan
Here's how to build that perfect golden crust over creamy, savory filling.
Sauté the Chicken and Vegetables
In a large skillet over medium-high heat, add the 2 lb boneless chicken breast cut into bite-sized pieces. Cook until the chicken is no longer pink in the center, about 6-8 minutes, then remove and set aside. In the same skillet, add 0.5 cup unsalted butter and melt it completely.
Add the 1 whole yellow onion and 4 cloves garlic cloves (minced) to the skillet, cooking until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Add the 3 medium russet potatoes (cubed), 4 medium carrots (sliced), and 1 cup fresh peas. Cook for another 5-6 minutes, stirring occasionally, until the vegetables begin to soften slightly. This step builds the flavor base for your filling.
Make the Creamy Gravy
In a separate bowl, whisk together the 3 tbsp all-purpose flour (for gravy roux) and 1.5 cups chicken broth until smooth. Slowly pour this mixture into the skillet with the vegetables, stirring constantly to prevent lumps from forming. Bring to a simmer and cook for 3-4 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the 0.5 cup heavy cream, 1 tbsp fresh thyme leaves, 1.5 tsp salt, and 0.5 tsp black pepper. Add the cooked chicken back into the skillet and stir gently to combine. Let the mixture simmer for another 2 minutes to ensure all flavors meld together. This creamy filling is the heart of your pot pie.
Prepare the Lattice Crust
In a large bowl, combine the 2 cups all-purpose flour (plus 1 tbsp for lattice) and 1.5 tsp salt. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the 0.5 cup ice water, mixing just until the dough comes together. Divide the dough into two equal parts and flatten each into a 1/8-inch thick rectangle.
Roll out one rectangle slightly larger than your 13x9 pan and use it to line the bottom, pressing gently to fit. Roll out the second rectangle and cut it into 1-inch wide strips using a sharp knife. Arrange the strips in a lattice pattern over the filling, alternating directions for a classic look. This lattice design ensures a flaky, golden crust while allowing steam to escape.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling around the edges. The lattice should look crisp and slightly puffed, with the filling underneath looking creamy and inviting.
Remove the pot pie from the oven and let it rest for 10 minutes before serving. This resting time allows the filling to set slightly, making it easier to slice and serve. Cut into squares and enjoy the perfect balance of flaky crust and rich, savory filling—just like grandma used to make.
Pro Tips For Making Chicken Pot Pie Recipe 13x9 Pan
- COOK CHICKEN UNTIL 165°F: I used to pull chicken off the heat at 160°F—just shy of the safe zone—and wondered why my pot pie filling sometimes tasted slightly off. A meat thermometer changed everything: boneless breast needs to hit 165°F internally before shredding, or it’ll stay dry and chewy. (Yes, even if it looks done.)
- PARBOIL POTATOES FIRST: I learned this the hard way—adding whole russets directly to the pot pie liquid turns them into sad, waterlogged mush. Instead, parboil them for 8-10 minutes until fork-tender, then drain and toss with a little oil. They’ll hold their shape and soak up flavors like a dream.
- DON’T SKIP THE ONION SOFTENING: Raw onion in a pot pie? That sharp bite ruins the creamy texture. Sauté it until translucent (about 5 minutes) before adding the other veggies—it mellows out and builds flavor without overpowering. (I know, I know, but trust the process.)
- USE FROZEN PEA TRICK: Fresh peas lose their vibrancy fast, but frozen ones stay bright and sweet. Toss them in ice water for 30 seconds before draining—this keeps their color and texture intact. Add them last so they don’t turn to mush in the simmering liquid. (Your future self will thank you.)
Storing and reheating this recipe
Refrigerator Storage
Let your pot pie cool completely before storing—about 1-2 hours on the counter. Transfer to an airtight container (I love Glasslock containers) and refrigerate for up to 4-5 days. The lattice crust stays crisp for the first day or two, but the filling remains creamy and delicious.
I always make a double batch because reheating is pure comfort food magic. 🥧
Freezer Prep Tips
For long-term storage, wrap the 13x9 pan tightly in two layers of heavy-duty foil before freezing. Add a layer of parchment paper between the foil and crust to prevent sticking. This method preserves the lattice's flakiness for up to 3 months. Label with the date—trust me, you'll forget! 📅
Oven Reheating
Preheat your oven to 350°F and place the pot pie (still in its pan) on a baking sheet. Cover with foil and warm for 15-20 minutes until heated through.
The lattice will crisp up beautifully, just like fresh from the oven. For extra moisture, add 1-2 tablespoons of water to the pan before reheating. 🔥
Microwave Method
If you're short on time, cover the pot pie with a damp paper towel and microwave on 50% power for 2-3 minutes. Uncover, stir the filling, then cover again and microwave in 30-second intervals until heated through.
The crust won't be as crisp, but it's still delicious—perfect for busy weeknight lunches. ⏱️
Crust Revival Trick
If your reheated lattice loses its crispness, pop it back in the oven at 375°F for 5-7 minutes uncovered. The heat will restore that golden, flaky texture.
This works wonders for pot pies that have spent time in the fridge or freezer. It's like giving your dessert a second chance at life! ✨
Make-Ahead Pro Tip
Assemble the pot pie filling in the pan and refrigerate it overnight. When ready to bake, add the lattice crust and bake as directed. This overnight prep saves time on busy days, and the flavors meld even better.
I do this when hosting dinner parties—less stress, more time for guests. 💫
Nutrition facts
Frequently asked questions
Can I use frozen vegetables instead of fresh?
Frozen peas and carrots work perfectly—they're pre-cut and save time. Just thaw them slightly before adding to the filling so they release moisture gradually. For potatoes, stick with fresh (they hold their shape better), but frozen would work in a pinch if you're short on time.
How do I fix a soggy lattice crust?
Prevent sogginess by baking the filling for 10 minutes uncovered before adding the crust—this evaporates excess moisture. For a soggy crust that's already baked, try this: brush the lattice with egg wash (1 egg + 1 tbsp water), sprinkle with breadcrumbs, and bake at 375°F for 5-7 minutes until crisp. The egg wash adds structure!
Can I make this gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend> (like Bob's Red Mill) and use gluten-free pie crust. For the gravy, use cornstarch or arrowroot powder instead of flour to thicken. The lattice technique works the same—just handle the dough more gently.
What's the best way to serve leftovers?
Slice the pot pie into squares and serve warm with a side of green salad or steamed green beans.> For extra flair, drizzle with hot gravy> (simmer 1 cup broth + 1 tbsp cornstarch) or sprinkle with fresh parsley.> It's like a mini pot pie sandwich!
Why did my filling get watery?
This usually happens when the filling isn't thickened enough before baking. To fix it, simmer the gravy longer (5-7 minutes) until it coats the back of a spoon. For future pies, reduce the broth by 0.5 cup> or add 1 extra tbsp flour> to the roux. The filling should be thick enough to hold its shape when spooned.