Let’s be real – chicken pot pie is already pretty darn delicious on its own That flaky crust, the creamy filling, those tender chunks of chicken and veggies.. it’s comfort food at its finest! But what if I told you that adding the right sauce could take your pot pie experience to a whole new level of yumminess?
I’ve been experimenting with different sauces to pair with chicken pot pie for years, and I’m excited to share my discoveries with you. Whether you’re looking to add more flavor, moisture, or just switch things up a bit, I’ve got you covered with these amazing sauce options.
Why Add Sauce to Chicken Pot Pie?
You might be wondering – doesn’t chicken pot pie already have enough sauce inside? Well, yes and no. The filling has a gravy-like consistency but adding an external sauce can
- Enhance existing flavors
- Add contrasting elements
- Provide extra moisture if your pie is a bit dry
- Create exciting flavor combinations
- Make leftovers taste fresh and interesting
How to Choose the Perfect Sauce
Before diving into specific sauce recommendations, let’s talk about what makes a good chicken pot pie sauce pairing:
1. Consider Your Pot Pie Filling
The flavors already present in your pot pie should guide your sauce selection Is your filling already quite rich and creamy? Maybe something with a bit of acidity would balance it nicely Or is it more vegetable-forward? Perhaps a creamier sauce would complement it well,
2. Think About Texture
If your pot pie filling is thick and chunky, a thinner sauce might work better. Conversely, if your filling is on the runnier side, a thicker sauce could help balance things out.
3. Don’t Forget About Color
The visual appeal matters too! Consider how the color of your sauce will look against your golden-brown pie crust.
Now, let’s get to the good stuff – here are 11 amazing sauces that pair wonderfully with chicken pot pie!
1. Brown Gravy
Brown gravy is my personal favorite for chicken pot pie. It’s rich, savory, and feels like a natural extension of the flavors already present in the dish.
Why it works: The deep, meaty flavor of brown gravy complements the chicken perfectly, while its thick consistency adds moisture without making the pie soggy.
Pro tip: For an extra flavor boost, add a splash of white wine or sherry to your gravy before serving.
2. Lemon Garlic Cream Sauce
This bright, tangy sauce offers a wonderful contrast to the richness of chicken pot pie.
Why it works: The acidity from the lemon cuts through the richness of the pie, while garlic adds complexity and the cream provides a smooth texture.
Quick recipe: Simmer 1 cup of chicken broth with 3 cloves of minced garlic, add the juice of one lemon, then stir in 1/2 cup of heavy cream and reduce until slightly thickened.
3. Cheese Sauce
Who doesn’t love cheese? A good cheese sauce can transform your pot pie into an even more indulgent treat.
Why it works: The creamy, savory goodness of cheese sauce adds another dimension to the pot pie’s flavor profile.
Cheese options: Cheddar works great for a classic flavor, while Gruyere adds sophistication. For something different, try a mild blue cheese sauce!
4. Tomato Sauce
Don’t knock it till you’ve tried it! A well-seasoned tomato sauce can be a surprisingly delicious partner for chicken pot pie.
Why it works: The slight acidity and sweetness of tomatoes provides a nice contrast to the savory pie.
Serving suggestion: Keep it simple with a high-quality marinara, or jazz it up with fresh herbs like basil and oregano.
5. Alfredo Sauce
Alfredo sauce and chicken pot pie are a match made in comfort food heaven.
Why it works: The creamy, cheesy goodness of Alfredo sauce complements the chicken and vegetables perfectly while adding extra richness.
Make it better: Add a pinch of nutmeg to your Alfredo sauce for an extra dimension of flavor that works beautifully with chicken pot pie.
6. Pesto Sauce
For something completely different, try a vibrant pesto sauce with your next chicken pot pie!
Why it works: The herbaceous, garlicky, nutty flavors of pesto add freshness and complexity.
Variations: Traditional basil pesto is great, but sun-dried tomato pesto or even kale pesto can work beautifully too.
7. BBQ Sauce
I know this might sound crazy to some, but trust me – BBQ sauce and chicken pot pie can be a delicious combination!
Why it works: The sweet, tangy, and sometimes smoky flavors of BBQ sauce contrast nicely with the savory pie.
Best types: A less sweet, more vinegar-forward BBQ sauce tends to work best with pot pie.
8. Hot Sauce
For the heat-seekers out there, a good hot sauce can add just the right amount of kick to your chicken pot pie.
Why it works: The heat and acidity cut through the richness of the pie, creating a balanced bite.
How to use it: Start with just a few drops and adjust to your heat preference. You can also mix hot sauce with a bit of sour cream or yogurt for a creamy-spicy combo.
9. Soy Sauce
A little soy sauce might sound unusual, but it can add wonderful umami depth to your pot pie experience.
Why it works: Soy sauce adds savory richness without overpowering the other flavors.
Serving tip: Use just a light drizzle, as soy sauce is quite salty. For extra flavor, mix with a bit of honey and ginger.
10. Teriyaki Sauce
Sweet, tangy, and savory teriyaki sauce offers an interesting Asian-inspired twist for your pot pie.
Why it works: The combination of sweet and savory flavors complements the chicken while adding a new dimension.
Best with: This works particularly well with pot pies that include vegetables like carrots and peas.
11. Honey Sauce
For those with a sweet tooth, a simple honey sauce can be a surprising and delightful addition.
Why it works: The natural sweetness of honey creates an interesting sweet-savory contrast.
Make it better: Add a touch of cinnamon or a squeeze of lemon to balance the sweetness.
Frequently Asked Questions
Can I add sauce directly into my pot pie filling?
While you certainly can, I generally recommend serving sauce on the side. This keeps your crust crisp and lets each person adjust the amount to their preference.
What if I don’t like mushrooms?
If you’re not a fan of mushroom-based sauces (which are common with pot pies), try substituting with finely chopped celery root or parsnips for a similar earthy flavor, or go for one of the non-mushroom options on this list.
Can I make these sauces ahead of time?
Absolutely! Most of these sauces can be prepared up to three days in advance and stored in the refrigerator. Just gently reheat before serving.
What’s the best temperature for serving sauce with pot pie?
Warm, but not too hot. You don’t want the sauce to cool down your pot pie too quickly or melt the crust.
The Perfect Pot Pie Base
Before we wrap up, I want to share one of my favorite chicken pot pie recipes that works beautifully with any of these sauces. This recipe comes from Ree Drummond (The Pioneer Woman) and it’s a real winner:
Ingredients:
- 4 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 cups shredded cooked chicken
- 1/4 cup flour
- 3 cups chicken broth
- Splash of white wine (optional)
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- Fresh thyme
- 1/4 cup half-and-half or cream
- 1 unbaked pie crust
- 1 egg (for egg wash)
The complete recipe and instructions can be found on The Pioneer Woman’s website, and I highly recommend giving it a try!
Final Thoughts
The beauty of chicken pot pie is that it’s already delicious on its own, but adding a complementary sauce can elevate it to new heights. Don’t be afraid to experiment and find your personal favorite combination!
Remember, the best sauce for chicken pot pie is ultimately the one that YOU enjoy the most. My personal favorites are the brown gravy and the lemon garlic cream sauce, but I’d love to hear which one becomes your go-to!
Happy eating, and may your pot pies always be flaky, filling, and absolutely delicious!
Here’s How You Make It
- Preheat the oven to 425 degrees. Melt the butter in a large skillet, Dutch oven, or frying pan set over a medium high heat. Stir in the onion, carrot and celery, along with a pinch of salt. Cook until the onions are soft and have started to color. (photo 1)
- Stir in the fresh thyme, followed by the chicken, seasoned well with salt and pepper. Cook until the chicken has started to brown. (photo 2)
- Sprinkle with the flour and cook for a further minute. (photos 3-4)
- Pour in the broth, and the half and half or milk. Cook, stirring often, until the sauce has thickened to slightly thinner than you want your finished pie filling. Stir in the frozen peas, and remove from the heat. Add a little more salt and pepper, if needed, and set aside to cool a little. (photos 5-6)
- While the filling is cooling, lightly butter a 9 inch pie plate and line with one of the pie crusts. (photo 7)
- Add the filling to the pie dish, and brush the exposed edges of the pastry with beaten egg. (photo 8)
- Lay the other pie crust on top, and press down to seal the edges. Trim off any excess with a sharp knife and crimp the edges. (photo 9)
- Brush the top of the pie with egg wash and cut a small slit in the middle to let out steam. (photo 9)
- Bake for 30-35 minutes, or until the pastry is cooked and the top is golden – you may need a little more or a little less baking time if your oven runs a little hot or a little cold. Let the pie to rest for 10-15 minutes before slicing and serving. (photo 10)
Apparently, there’s a difference between a chicken pie and a chicken pot pie in the South. Chicken pies are like little hand pies (like a savory fruit pie) without any veggies. Chicken pot pies are full-on pies made in a pie pan and with sauce and veggies.
For my chicken pot pie, I used butter, flour, cooking wine, and half and half. This, when cooked together with the veggies, makes a thick, rich, delicious sauce that keeps the ingredients from falling to the bottom. When made correctly, it will also be thick enough to keep the bottom pie crust from becoming soggy.
- To prevent a soggy bottom pie, simply choose a metal pie plate which will conduct heat better. If you’re not sure if your metal pie plate will conduct heat, try this trick: When you preheat the oven, place a thick sheet pan or pizza stone to heat up in the oven, and bake your pie on top to help cook the pastry on the bottom.
- Just want that top crust? Easy — just pour the pie crust into a heatproof glass or ceramic pie dish or suitable skillet and brush the edges with egg wash. From there, proceed to top the pie with just a single pie crust and press down the edges. Continue with the recipe as stated.
- Want to top with homemade or store-bought biscuits? I’ve got you covered there too. For the best chicken pot pie topped with biscuits, bake the refrigerated biscuits as per the can’s instructions, and drop the fully baked biscuits (estimate about 1 per person) on top of the cooked pie filling in the skillet. Allow to sit for two minutes, or until the biscuits are warmed through on the pot pie. If you decide to use this method, be sure that the chicken pieces are cooked through before serving.
- Optional white cooking wine: add 1/4 cup cooking wine before step 4. Stir until mostly evaporated.
Why This Recipe Works
Store-bought pie crust — I use refrigerated pie crust to make this easy chicken pot pie recipe even easier. However, you can also use homemade pie crust (click here for my easy pie crust recipe) or you can make chicken pot pie with biscuits (see drop biscuit recipe, below), or you can use any kind of dough you like. It really is that simple.
Easy — In addition to using store-bought pie crust, this recipe is also super simple to make in that it only requires 20 minutes of prep. That’s right — 20 minutes till you pop the homemade chicken pot pie into the oven and allow it to cook for another half hour. Plenty of time to make a delicious side like this amazingly simple greens salad.
Great for Thanksgiving leftovers — Have tons of leftover turkey but can’t make one more leftover turkey sandwich? This easy homemade chicken pot pie to the rescue! Simply swap turkey for chicken by stirring in 1 ½ to 2 cups of cooked diced turkey along with the chicken broth and half and half.Serves a crew — You can easily feed 4 – 6 people with this recipe for the best chicken pot pie ever. I make it for my family of 5 and we always have leftovers (which I quickly gobble up the next day before anyone notices).
- Butter — I use unsalted butter then add salt later to taste but you can use any butter.
- Yellow or white onion, chopped — You can’t have homemade chicken pot pie without the onion and other veggies. Plus, when you melt that onion down with the butter it’s soooo very delicious.
- Carrots and celery — Two other key ingredients needed for easy chicken pot pies. I use whole, peeled carrots rather than baby carrots as I find them to be more flavorful.
- Salt and cracked black pepper — Add this to taste as you go along.
- Fresh thyme leaves — Fresh thyme works best but if you don’t have any then you can use ½ the amount of dried thyme.
- Chicken breasts, cubed — I use boneless, skinless chicken breasts because it’s much easier to cut them up. You could also use chicken thighs or even leftover turkey (see how, below).
- All purpose flour — All-purpose flour is key to getting the chicken pot pie to thicken inside the crust.
- White cooking wine (optional) — I use a cooking wine to add a bit of acidity to this recipe but you can skip it if you like.
- Low sodium chicken broth — I use a well-known brand of low-sodium chicken broth because I like to start my dishes with less salt and add as I go. Easier to add than to take salt away!
- Half and half or whole milk — Either will work here as the base for the chicken pot pie.
- Frozen peas — Any brand of frozen peas works in this dish. Peas are another must-have in a chicken pot pie, in my view anyway!
- Refrigerated pie crust — Make this dish easy on yourself and use a store-bought, refrigerated pie crust.
- Egg, lightly beaten — Beat an egg at the end to brush over the top of the crust to make it deliciously golden brown as it bakes.