Creamy and comforting classic Chicken Pot Pie is one of my favorite dinner recipes. It feels like home. Here, we have 'slab style' pot pie with a classic recipe for the filling and a homemade flaky all-butter pie crust.
I often make pie crust in batches and freeze the discs for the convenience of having them on-hand when I need them. Or, if I'm pressed for time, I'll add pie crusts to my grocery list and swap it out for the homemade version. Regardless, both will work and taste great!
Why a Slab Style Chicken Pot Pie?
I’m a total convert to slab pies, especially when it comes to Chicken Pot Pie. The square or rectangular shape of the pie is simply more practical and manageable, and it makes the whole process feel more approachable. I love how easy it is to assemble, handle, and decorate on a sheet pan.
I have a big family to feed when we all get together, so it’s the perfect size; larger than a round pie but not overwhelming. Whether you're cooking for a small gather or a larger group, this slab style provides just the right portioning and makes serving a breeze.
Convenience and Customizing Your Chicken Pot Pie
Beyond its practicality, slab-style Chicken Pot Pie offers plenty of creative freedom. The extra space in the pan makes it easier to decorate the top crust—whether you go for a simple full crust with venting slits, a classic lattice, or a more intricate design. Plus, because it’s baked on a sheet pan, there’s less risk of messy spillover compared to a deep-dish pie.
If you’re making a lattice crust, a helpful trick is to arrange the strips on a lightly floured mat before transferring them onto the pie. This prevents sticking and makes it easier to position the design in one smooth motion.
Slab pie is also a great way to use up leftovers, just toss in cooked chicken or turkey from a weekend roast for an easy, flavorful meal. Whether you're looking for a no-fuss dinner or a dish to serve a crowd, this version of Chicken Pot Pie is the way to go!
Filling Ingredients: Classic Veggies & Savory Chicken
When it comes to the filling, a mix of hearty vegetables is key to a satisfying Chicken Pot Pie. I like to use a combination of bite-sized potatoes, carrots, onions, and peas, but feel free to swap in your favorites. Root vegetables like parsnips or sweet potatoes work well, and green beans and corn can add extra flavor and crunch.
Pro tip: Pre-cook your vegetables until they’re just fork-tender. They’ll continue cooking in the oven without getting mushy, so this step is crucial for the perfect filling.
Turkey or Chicken Pot Pie?
Chicken is the traditional choice for this pot pie, but turkey works just as well. If you have leftover turkey from a holiday meal, this is a great way to use it up. I also love to batch cook chicken ahead of time for recipes like this, making meal prep even easier.
Ingredients
- Large pie crusts, homemade or purchased
- Potatoes
- Carrots
- Onion
- Peas
- Chicken, cooked
- Butter
- Flour
- Chicken broth
- Milk
- Maldon sea salt flakes
- Pepper
- Cayenne pepper
- Poultry seasoning
- Garlic Powder
- Celery salt
- Eggs
- Water
The Creamy White Sauce: The Heart of the Dish
This chicken pot pie is all about the creamy, savory sauce that ties everything together. A simple combination of butter, flour, chicken broth, and milk creates a rich and velvety sauce that coats the vegetables and chicken. Adding a pinch of salt, pepper, and seasoning ensures every bite is flavorful and comforting.
How to Achieve a Flaky, Crispy Bottom Crust
Getting the bottom crust perfectly crispy can be tricky, but a baking steel, pizza stone, or ceramic baking tiles can help distribute heat evenly for a beautifully golden crust.
No worries if you don’t have these! Simply preheating a spare baking sheet in the oven can still make a difference. And for the best results, wait to add the filling to the bottom crust until you're ready to bake, as this helps prevent sogginess and ensures a crisp, flaky edge.
Assemble the Pie
- Pour the filling into the chilled bottom crust, easing it into the corners but not pressing down to keep the texture light and flaky.
- Brush the edges of the bottom crust with egg wash to help seal the top layer.
- Carefully place the top crust over the filling. If using a lattice, gently slide the design on top.
- Trim any excess crust, leaving about a 1-inch overhang to crimp.
Crimping Vertically for a Clean Edge:
Instead of pressing the crust flat, crimp the edges vertically (straight up and down). This creates a barrier that helps prevent the filling from spilling over as it bakes. If you have extra overhang, fold it over itself before crimping for extra structure. Brush the entire top crust with egg wash and sprinkle with flaky sea salt.
The Best Slab Style Chicken Pot Pie
This slab style Chicken Pot Pie is the ultimate comfort food that’s easy to make and perfect for feeding a crowd. Whether you use homemade or store-bought pie crust, the creamy filling and crispy crust will have everyone coming back for seconds. It's a versatile, make-ahead dish that works for any occasion and is sure to become one of your go-to recipes for cozy nights in.
Adapted from the original recipe by Sara Kennedy.
Other Recommended Recipes:
If you enjoyed this Chicken Pot Pie Slab Style, you might also love these comforting and flavorful dishes. Each one brings its own unique twist on classic comfort food, perfect for cozy nights at home:
Flaky All-Butter Pie Crust
Healthy Shepherd's Pie (Cottage Pie)
Creamy White Chicken Chili (QUICK + DELICIOUS)
One-Pot, Homestyle, Chicken Dumpling Soup
Chicken Pot Pie Slab Style
Equipment
Ingredients
Pie Crust
- 2 large pie crusts homemade or purchased
Vegetable Filling - enough for 4-5 cups of bite-sized vegetables.
- 2 potatoes (russet or your favorite) peeled and cubed
- 3 carrots, large peeled and cubed
- 1 onion, large chopped
- 1 cup peas, frozen
Meat Filling
- 2 cups chicken or turkey, cooked chopped into small bite-sized pieces (use leftover roast chicken or turkey)
White Sauce
- ¼ cup butter or margarine
- ¼ cup + 2 tbsp all purpose flour
- 2 cups chicken broth
- 3 cups milk
- 1 ½ teaspoon Maldon sea salt flakes
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon celery salt
Egg Wash
- 1 egg yolk
- 2 tablespoon water
- Maldon sea salt flakes
Instructions
Prepare the Oven & Veggies
- Preheat your oven to 425°F.
- In a large stockpot, bring water to a boil.
- Add the potatoes and carrots first, letting them cook for a few minutes before adding the onions (this prevents the onions from becoming mushy).
- Cook at a soft boil until the potatoes are barely fork-tender, they should yield to a knife with slight resistance. Avoid overcooking, as they will finish cooking in the oven.
- Hold off on adding the peas—they will be added later.
- Drain the veggies and set them aside in a bowl or plate.
Make the White Sauce
- In the same pot, melt butter over medium-high heat. Once melted, add the flour and whisk continuously until the mixture forms a thin film at the bottom of the pot. This removes the raw flour taste.
- Add the seasonings and whisk again to distribute evenly. Slowly pour in the chicken broth, whisking briskly to prevent lumps. Turn up the heat and let the broth start to thicken.
- Pour in the milk while continuing to whisk. The sauce should thicken to the consistency of melted ice cream.
- Stir in the par-cooked veggies, chicken (or turkey), and peas. Taste and adjust seasoning if needed. Set aside while you prepare the crust.
Prepare the Pie Crust
- Roll out the bottom pie crust large enough to fully cover a 9x13" baking sheet, leaving a 1-inch overhang on all sides for crimping. Place the bottom crust in the refrigerator while rolling out the top crust.
- Roll out the top crust, ensuring it’s large enough to cover the slab pie with a 1½-inch overhang.
- Option 1: Cover the pie entirely with the top crust and slice a few vent holes for steam.Option 2: Cut the top crust into strips and weave them into a lattice pattern.Pro tip: If making a lattice design, arrange the strips on a lightly floured mat before transferring them to the pie. This helps prevent sticking and makes it easier to place them neatly.
Assemble the Pie
- Scoop the chicken and vegetable filling into the chilled bottom crust, spreading it evenly into the corners. Don’t press it down—this keeps the texture light and flaky.
- Whisk the egg yolk and water together for the egg wash. Brush it along the edges of the bottom crust to help seal the top layer.
- Carefully place the top crust over the filling and adjust the edges to fit. If using a lattice crust, gently slide the design on top.
- Trim any excess crust, leaving about a 1-inch overhang to crimp.
- Crimp the edges vertically (straight up and down) instead of pressing them flat. This creates a barrier to keep the filling from spilling over as it bakes. If you have extra overhang, fold it over itself before crimping for added structure.
- Brush the entire top crust with egg wash and sprinkle with flaky sea salt.
Bake the Pie
- Place the pie in the preheated oven at 425°F and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for 30-40 minutes, or until the top crust is golden brown and the filling is bubbling.
- Check halfway through baking. If the crust is browning too quickly, tent it with foil to prevent over-browning.
- Once baked, transfer to a cooling rack and let sit for at least 10-15 minutes before slicing. This allows the filling to set for cleaner slices.
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