Chicken Pot Pie Slab Style

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