Indulge in the warm, comforting flavors of this Southern soul food chicken pot pie. This recipe blends home-style comfort with savory, seasoned filling and a buttery, flaky crust—perfect for family dinners and cozy nights.
What makes a Black folks Southern soul food chicken pot pie recipe?
Soulful comfort meets down-home cooking in this chicken pot pie. It uses familiar Southern pantry staples—tender cooked poultry, a rich gravy base, mixed vegetables and a flakey double crust—seasoned for bold, satisfying flavor. The result is a cozy, comforting main dish with a savory center and a golden crust.
Ingredients
These are the ingredients you’ll need for the soul food version of chicken pot pie:
- 2 pie crusts (homemade or store-bought)
- 2 cups shredded or cubed cooked chicken breast or turkey breast
- 12 oz mixed vegetables (frozen or canned). If using frozen, add 4 oz vegetable or chicken broth
- 1/4 cup cold water
- 1/4 cup chicken or turkey gravy
- 1/4 cup heavy whipping cream
- 2 tablespoons cornstarch
- 2 teaspoons chicken bouillon
- 1/2 teaspoon poultry seasoning (such as Famous Dave’s Country Roast Chicken Seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 sprigs fresh rosemary or thyme for garnish (optional)
I love food that brings back memories—don’t you?
This pot pie captures the nostalgia of family dinners and Southern comfort—timeless pantry staples baked into a savory, satisfying pie that feels like home.
Black folks chicken pot pie
Kitchen equipment
- 9-inch deep-dish pie pan
- Large pot or Dutch oven for preparing the filling (an Instant Pot used without the lid works too)
- Aluminum foil to protect crust edges while baking
Instructions
- Preheat oven to 425°F (220°C). Grease a 9-inch pie pan and line it with the bottom pie crust; set aside.
- In a large pot over low heat, combine the gravy and chicken bouillon until the bouillon dissolves. If using an Instant Pot, you can use the ‘keep warm’ setting with the lid off.
- Add the mixed vegetables (with their broth if canned) and the heavy whipping cream to the pot. Stir to combine.
- In a small bowl, whisk the cold water and cornstarch until smooth. Pour this slurry into the vegetable mixture and stir until slightly thickened.
- Season the cooked chicken or turkey with the poultry seasoning, then add it to the filling. Add salt and black pepper and mix well.
- Pour the filling into the prepared pie crust. Cover with the second pie crust and seal the edges by crimping or fluting; trim any excess dough.
- Cut an “X” in the center of the top crust to vent steam while baking. Cover crust edges with foil strips if they brown too quickly.
- Bake in a conventional oven for 25–30 minutes, or in an Omni-style countertop oven for about 17–20 minutes, until the crust is golden brown and the filling bubbles through the vent.
- Remove from the oven and let cool at least 10 minutes before slicing. Garnish with fresh rosemary or thyme if desired. Serve warm.
Pro tips:
- Leftover roast or rotisserie chicken (or turkey) works great and adds extra flavor.
- If the crust edges brown too quickly, shield them with foil strips.
- For neat slices, use a pizza cutter after the pie has cooled slightly.
- Use any leftover pie dough to make simple pie crust cookies for dessert.
What to serve with this pot pie
The pot pie is hearty on its own, but popular soul food sides pair well if you want extras: cornbread, creamed corn casserole, or creamy mashed potatoes complement the flavors nicely.
How to avoid a bland pot pie
Seasoning is key. This recipe layers flavor with gravy, chicken bouillon, poultry seasoning, salt and pepper. Taste the filling before baking and adjust seasonings as needed. Fresh or dried herbs, a touch of onion or garlic powder, or a splash of broth can boost flavor if needed.
Can you use canned or frozen vegetables?
Yes. Canned or frozen mixed vegetables are convenient and work well. You can also use fresh vegetables—peas, carrots, corn, celery, potatoes, green beans or squash are all good choices. If using frozen vegetables, add extra broth to compensate for reduced liquid from canned vegetables.
FAQs
Ingredient swaps
You can swap a few items without losing the soul food character: use cream of mushroom soup instead of gravy, or half-and-half in place of heavy cream. Optional additions include a pinch of dried thyme, onion powder, or garlic powder. Brushing the crust with egg wash before baking gives a shiny finish, while a little butter after baking adds richness.
Best chicken to use
Pre-cooked, seasoned chicken or turkey breast is ideal. Leftovers and rotisserie chicken are convenient and add extra flavor.
Storage
Store covered in the refrigerator for 3–5 days. You can also freeze the filling alone for future meals—then thaw and assemble with fresh crust when ready to bake.
Thickening options
Common thickeners include cornstarch (used in this recipe for its strong thickening power), flour, or a roux (butter cooked with flour). Whisk in small amounts until you reach the desired consistency before baking.
Preventing a soggy bottom
Make sure the filling is thick—not soupy—before assembling the pie. The cornstarch slurry in this recipe helps the filling set as it bakes. Pre-baking (blind baking) the bottom crust slightly can also reduce sogginess, but is not required for this straightforward version.
Double-crust result
A double crust produces a golden top and a sturdy base to hold a creamy filling. Seal and vent the top crust, protect edges with foil if needed, and bake until bubbling and golden.
Freezing the filling
Yes—freeze the cooled filling in a sealed container for a convenient freezer meal. Thaw before assembling and baking with fresh crust.
Final thoughts
Creamy filling and a flaky crust make this pot pie a beloved Southern comfort dish. Whether you use chicken or turkey, it’s a soulful, satisfying recipe that celebrates home-cooked flavor and tradition.
Would you make this recipe with chicken or turkey? Share your preference in the comments.
