Chicken pot pie recipes

A chicken pot pie is chicken and vegetables in a thickened sauce, baked in the dish it is served from, under a pastry lid and sometimes over a pastry base too. The name covers a wide spread of methods, from a full double-crust pie that takes an afternoon to a weeknight version where a sheet of puff pastry bakes on a tray while the filling simmers on the stove.

The recipes below are grouped here because they share that pot pie logic: a filling made and thickened on the hob first, cooled where the pastry needs it, then finished in the oven. Pick by the time you have and the crust you want. If you are new to the dish, start with the classic, then read pot pie vs pie for where the line between the two actually falls.