Chicken pot pie is one dish that comes to mind when you think of comfort food. It’s almost a complete meal in itself, having tender chicken, fresh veggies, savory gravy, all topped with a flaky crust.
It can be hard to figure out what to serve with chicken pot pie. It has everything and yet, it still seems as if it needs something else on the plate with it to truly complete it.
We have some suggestions for you. You may try one or even more side dishes to complement this delicious entrée. One thing’s for sure: each of these tried-and-true options will make chicken pot pie even more of a family favorite than it already is!
Click the type of side dish you want to create below, or take a look at all our side dish recipes to get inspired.
Chicken Pot Pie Side Dishes: Potatoes
Potato side dishes go very well with nearly anything, and there are seemingly endless ways to prepare them. You can have them mashed, baked, or in a salad, and that’s just for a start! Try one of these excellent recipes that dress up potatoes with bacon, parmesan cheese, butter, and other delicious ingredients. They are as classic and comforting as the chicken pot pie main dish.
Talk about comfort food. Mashed potatoes and chicken pot pie together will make the worst day end on a much higher note, especially with a little parmesan cheese grated into the potatoes.
- 8 medium Russet potatoes, peeled
- ¾ cup butter, softened
- 1 cup heavy cream
- ½ cup whole milk, warmed
- ¾ cup sour cream
- ½ cup grated parmesan cheese
- 1 ¼ teaspoons garlic salt
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons minced fresh parsley
- Dice potatoes into large chunks then place in a big pot. Add about 3 cups of cold water. Bring to a boil. Reduce heat and cook uncovered until tender, about 10-15 minutes. Drain and return to pot. Stir to fry over low heat for 1 minute.
- Coarsely mash the potatoes, gradually adding the butter, heavy cream, milk, sour cream, cheese, and seasonings until you reach desired consistency. Stir in the parsley.
German potato salad’s mustardy base is light enough to complement the heaviness of a chicken pot pie. Serve it hot or cold–both ways work with this entrée.
· 12 medium Yukon gold potatoes, peeled
· 8 cooked bacon strips, crumbled
· 2 cups chopped red onions
· ½ cup chopped parsley
· 1 cup chicken broth
· ¼ cup apple cider vinegar
· 2 tablespoons olive oil
· Salt and pepper to taste
- Place potatoes in a stockpot. Add enough water to cover and bring to a boil. Reduce heat and cook the potatoes uncovered until they are tender. Drain the potatoes and allow them to cool slightly.
- Cut the potatoes into chunks. Place in a large bowl. Stir in the bacon, onion, and parsley.
- In a small bowl, whisk the remaining ingredients until well blended. Pour the mixture over the salad. Toss gently to coat salad evenly. Serve warm.
Everyone loves mashed potatoes. They’re given a surprising twist when you use sweet potatoes, instead. Savory sweet potatoes are just as good as a sweet potato pie with sugar and marshmallows.
- 6 medium sweet potatoes, peeled and cut into 1″ cubes
- Kosher salt
- ⅓ cup finely sliced green onion, mostly green parts
- ⅓ cup finely chopped fresh parsley
- 1 small garlic clove, minced
- ¼ cup sour cream
- 3 tablespoons butter
- Freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- Place potatoes in a large pot and add water to cover by at least 2 inches of water. Season generously with salt. Bring to a boil and cook uncovered until the potatoes are tender, about 15-20 minutes.
- Drain well then put the potatoes back into the pot. Mash them to your desired consistency.
- Immediately add the green onions, parsley, and garlic. Stir gently to combine, stir in the sour cream and butter. Season to taste with salt and freshly ground pepper.
- Transfer the mashed potatoes to a serving bowl. Drizzle the top lightly with olive oil and a sprinkle of ground pepper.
Roasted potatoes are as easy as they are classic. Don’t forget to remove the foil at the end of the potatoes’ cooking time to make sure the outsides get nice and brown.
- 5 large red potatoes, peeled and sliced into 1-inch chunks
- 1 cup chicken stock
- 1 teaspoon garlic powder
- 4 tablespoons butter
- Salt and pepper to taste
- 4 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- Preheat oven to 400°F. Spray a rimmed baking pan with non-stick cooking spray.
- Toss the potatoes with olive oil in a bowl. Add the chicken stock, garlic powder, salt, and pepper. Toss to distribute the mixture evenly.
- Pour onto the greased baking pan and spread it into a layer. Dot butter randomly on top.
- Cover and bake in the preheated oven for 1 hour. Remove the cover at the last 15 minutes to brown the potatoes.
- Sprinkle with parsley and serve.
Chicken Pot Pie Side Dishes: Vegetables
One of the easiest ways to get your kids to eat a little healthier is by serving them vegetable side dishes. When paired with chicken pot pie, these veggies complete a perfect meal that your family will love.
Grilled corn on the cob, lightly buttered and salted, complements the heartiness of a chicken pot pie. If it’s too cold to grill outside, use an indoor grill to make this veggie side dish.
- 4 ears corn, with husks
- Butter, for serving
- Kosher salt
- Preheat grill to high heat, about 550°F for 10 minutes.
- Add the corn in their husks and cover the grill. Turn the corn occasionally. Cook until the husks are blackened and charred all over, about 15 to 20 minutes.
- Remove corn from the grill and let sit until they are cool enough to handle, about 5 minutes. Remove the husks and silks from the corn.
- Spread butter over the warm corn. Season with salt and serve.
It’s the homemade dressing that makes this spinach salad stand out from other green side dishes. It may take a few extra minutes, but believe us, it’s worth it.
- 2 cups baby spinach
- 2 hard-boiled eggs, peeled and sliced
- 4 cherry tomatoes, halved
- 3 fresh white mushrooms, sliced
- 1/4 cup salad croutons
- 3 slices red onion, halved
- 4 pieces thick bacon slices, chopped
- 1 small red onion, sliced very thinly
- 1 tablespoon sugar
- 2 tablespoons ketchup
- ½ teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- Remove the stems of the spinach and wash. Drain and pat dry thoroughly with kitchen or paper towels. Place into a large bowl.
- Over the top of the spinach, arrange the eggs, tomatoes, mushrooms, croutons, and onions. Set aside.
- In a skillet, cook the chopped bacon until crisp. Using a slotted spoon, remove bacon from the skillet and put in paper towels to drain oil. Sauté onion in remaining oil in the skillet. Cook until tender.
- Stir in the sugar, ketchup, mustard, vinegar, and Worcestershire sauce. Bring to a boil and then reduce heat. Simmer until dressing thickens.
- Sprinkle bacon over the spinach salad. Drizzle with the dressing.
We know, we know: Brussels sprouts aren’t everyone’s favorite. But the parmesan and bacon make these veggies shine in this recipe. Serve piping hot for best results.
- 7 bacon strips, cut into small strips
- 1 package Brussels sprouts, trimmed
- ½ cup sliced onions
- 2 tablespoons water
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon salt
- ½ cup shredded parmesan cheese
- Cook bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon and put in paper towels to drain.
- In the remaining oil in the skillet, sauté the Brussels sprouts and onions until lightly browned. Add water, pepper, and salt. Bring to a boil. Reduce heat, cover the skillet, and simmer until sprouts are cooked through, about 5 minutes.
- Remove from heat. Stir in bacon and sprinkle with parmesan cheese.
Sometimes a simple green salad gets an extra kick from some unusual ingredients, such as the feta and almonds added to this romaine salad. The balsamic vinaigrette dressing is a light complement to chicken pot pie.
- 1 large head romaine lettuce, torn
- 1 small red onion, thinly sliced
- 1 medium tomato, cut into eighths
- ¼ cup feta cheese, crumbled
- ¼ cup slivered almonds
- Salt and pepper to taste
Balsamic Vinaigrette Dressing:
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
- In a medium bowl, whisk together the balsamic vinegar, mustard, honey, and salt until fully combined. Gradually whisk in olive oil, about 1 tablespoon at a time. Whisk until an emulsion forms and dressing is well mixed.
- In a large bowl, place the lettuce, onions, and tomatoes. Add the dressing gradually, tossing gently until the salad is evenly coated. Season with salt and pepper.
- Sprinkle with almonds and crumbled feta cheese.
Broccoli is one of those vegetables that just bursts with flavor with paired with cheese. Instead of the usual cheddar, this recipe uses parmesan (with the tang of lemon juice added) to make even kids ask for seconds of this veggie side dish.
- 4 pounds broccoli
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ½ cup shredded parmesan cheese
- 2 teaspoon freshly squeezed lemon juice
- Preheat oven to 425°F.
- Cut the broccoli into florets, leaving an inch of stalk attached. Cut the larger florets into two. Put them in a large bowl.
- Add the olive oil, kosher salt, and pepper. Toss to coat the broccoli thoroughly.
- Place the broccoli in a single layer on a lined sheet pan. Roast for 15 minutes. Flip the broccoli and roast for another 8 minutes until browned and crispy.
- Remove broccoli from the oven and immediately toss with parmesan cheese and lemon juice. Serve hot.
There’s something about these carrots that make them much different from the regular boiled or steamed carrot side dish. Maybe it’s the fresh dill that gives this sensational side dish its uniqueness.
- 1 pound carrots, peeled
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 1 ½ tablespoon chopped fresh dill
- Slice the carrots diagonally into ¼-inch round slices.
- In a large skillet, heat olive oil over medium high heat. Add the carrots. Cover the skillet and cook for 4 minutes. Do not stir.
- Remove the lid, stir, and add the kosher salt and pepper. Continue to cook uncovered for 3 to 4 minutes with occasional stirring.
- Remove from heat, stir in fresh dill, and add more kosher salt if desired.
- Serve immediately.
Chicken Pot Pie Side Dishes: Fruits
Although we may not usually think of them as a dinner go-to, some fruits make the perfect refreshing side dish to serve with a rich dish like a chicken pot pie. They also bring zest and appetizing colors to your dinner table.
Cranberry sauce is a favorite at Thanksgiving, but with chicken pot pie? Well, why not? Aren’t they similar? Cooked poultry, check. Gravy, check. Veggies, check. Delicious crusty bread, check. Yep, cranberry sauce isn’t to be served only once a year!
- 12 ounces cranberries, rinsed
- 1 cup white sugar
- 1 cup orange juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- In a small saucepan, let the sugar dissolve in the orange juice over medium heat. Stir in the vanilla extract, nutmeg, and cranberries. Reduce the heat and cook for 10 minutes while stirring. You will see the cranberries pop as they cook.
- Allow to cool completely at room temperature. The sauce will thicken as it cools.
Applesauce is a go-to when you serve pork chops, potato latkes, and now, chicken pot pie. The sweet yet tangy flavor of the apple sauce brings out the savory flavor of a number of entrees.
- 2 apples – peeled, cored, and quartered
- 1 teaspoon ground cinnamon
- ¼ cup water
- 3 tablespoons brown sugar
- 1 tablespoon apple cider vinegar (adjust according to taste)
- Salt to taste
- In a medium saucepan, place the apples, apple cider vinegar, cinnamon, sugar, water, and salt. Bring to a boil on high heat, then lower the heat. Cover the pot and simmer for 15 to 20 minutes, until the apples are thoroughly cooked through and mushy.
- Remove the pot from the heat. Mash the cooked apples using a potato masher to a chunky consistency. If you want smoother applesauce, you can either run the apples through a food mill or purée with a stick or standing blender.
This fruit salad recipe has it all: bananas, vanilla, citrus, honey, berries, kiwis, and grapes. Since it’s especially good served icy cold from the fridge, we suggest making this fruit salad a few hours before serving to let all the flavors meld together while it cools in the refrigerator.
- 1/2 cup orange juice
- 1 teaspoon grated orange zest
- 1/4 cup lemon juice
- 1 teaspoon grated lemon zest
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 3 cups strawberries – cleaned, hulled, and sliced
- 2 cups blueberries
- 2 cups seedless red grapes, halved
- 3 kiwis, peeled and sliced
- 3 bananas, sliced
- 4 tangerines, separated in sections
- In a saucepan, place the orange juice, orange zest, lemon juice, lemon zest, and honey. Bring to a boil over medium heat. Whisk for about 3 minutes then turn off the heat. Add in the vanilla extract. Allow to completely cool.
- In a large bowl, add all the fruits. Gently mix in the cooled dressing and toss carefully to coat all the fruits. Chill for 1 hour before serving.
OK, you got us–this looks like a dessert. And, yes, you can serve it as a dessert with a nice scoop of vanilla ice cream, or pair it with the chicken pot pie itself to get a savory and sweet taste treat.
- 6 apples, peeled, cored, and sliced
- 1/3 cup honey
- 1 3/4 teaspoon ground cinnamon, divided
- 1 ½ teaspoon lemon juice
- 1 cup light brown sugar
- 3/4 cup quick-cooking oats
- 3/4 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- ½ teaspoon kosher salt
- Preheat oven to 350°F. Spray a baking dish with non-stick spray. Set aside.
- In a mixing bowl, add the sliced apples, honey, ¾ teaspoon of cinnamon, and lemon juice.
- In a separate mixing bowl, add the brown sugar, oats, flour, 1 teaspoon cinnamon, and salt. Add the butter and cut it through the mixture using your hands. Continue twisting with a slight downward motion until pea-sized crumbs are formed in the mixture.
- Spread the mixture over the apples in the baking dish. Gently pat to even out. Bake for 40-50 minutes until topping turns golden brown.
Chicken Pot Pie Side Dishes: Breads
Bread that’s piping hot out of the oven can be one of the best comfort foods in the whole world. What better way to have it than with the mother of all comfort foods, chicken pot pie?
Mmm. Butter. Mmm. Garlic. Mmm. Bread. Say no more. Garlic bread? We’re sold on it as a side for chicken pot pie. Move over, Italian food. Garlic bread has a new partner in town.
- 1/2 cup unsalted butter, softened
- 3 large garlic cloves, minced
- 1 loaf (1 pound) French bread or Italian bread, halved lengthwise
- 2 tablespoons chopped fresh parsley
- Preheat oven to 350°F.
- In a small bowl, mix the butter, garlic, and parsley.
- Cut the bread horizontally into 2 equal parts. Spread the butter mixture over the cut sides of the bread.
- Place the bread on a baking pan and put it in the preheated oven. Bake for 10 minutes. Transfer pan to the highest rack and broil for 2 minutes or until golden brown. Serve warm.
Yeah, we know: this is a no-brainer. Dinner rolls go with pretty much every entrée. They’re warm and soft and buttery and oh-so-satisfying. They had to be included in our list of chicken pot pie side dishes.
- 2 cups all-purpose flour
- 2 tablespoons rapid rise, instant yeast
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup warm milk
- ¼ cup water
- 2 tablespoons butter, softened
- 1 egg
- 2 tablespoons melted butter
- Combine 3/4 cup flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer. Mix at the lowest speed of the mixer for 2 minutes and 2 minutes at high speed. Make sure everything is incorporated. Scrape down the sides of the bowl occasionally.
- Add ¾ cup flour and blend for 2 minutes at medium speed until incorporated. Add another ½ cup flour and repeat mixing at medium speed for another 2 minutes or until you form a ball of dough.
- Knead the dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest for 10 minutes.
- Transfer to a lightly greased bowl. Cover with a towel or plastic wrap and let rise until dough doubles in size, about 30 minutes. Remove the cover and deflate the dough by punching it down lightly.
- Divide dough into 12 equal pieces and shape into rolls. Place the rolls on a lightly greased baking sheet. Cover with towel or plastic wrap for another 30 minutes at room temperature.
- Preheat oven to 375°F. Bake the rolls for 20 minutes or until golden brown and cooked through. Remove from the oven and brush hot rolls with the melted butter. Serve immediately.
Tips to Make Chicken Pot Pie
- Pouring just-cooked filling into an unbaked pie crust will make the crust soggy. It’s better to make the filling up to 3 days ahead of time to avoid this. Store in an air-tight container in the refrigerator.
- Brush the crust with a beaten egg white to seal the crust and prevent it from absorbing the filling.
- Bake the pie on the lower rack if you’re using a traditional (not convection) oven to ensure the bottom of the crust will be crisp and browned. This is because heat is concentrated at the bottom of a conventional oven.
- You’ll know when the pot pie is done when you notice the filling is bubbling and the crust is lightly browned.
- You can prevent the edge of the pot pie from slumping (when the edge of the crust falls inward off the lid of the pie plate) by letting the crust rest in the fridge for 30 to 45 minutes before cooking.
- Cut slits in the pastry to allow air ventilation.
- Brush the pastry with egg to make it shiny and golden.
Frequently Asked Questions
Are chicken pot pies healthy for you?
Chicken pot pies are hearty and filling but, unfortunately, some recipes are also loaded with calories and sodium. Those made from scratch are definitely healthier than the store-bought variety. You also need to check their ingredients to see if there are no chemicals, preservatives, or dyes that can harm the body.
You can make a healthier version of chicken pot pie if you make it at home. You can customize it to how healthy you want it to be. You can load it with veggies, proteins, use whole grain flour among others. It may surprise you to find out that a healthier version of the dish will taste just as good, but with less fat and calories.
What goes well with chicken casserole?
Chicken casserole is a one-pot wonder that is already good on its own. Any of the following side dish suggestions can be served with the dish to make for a truly unforgettable meal.
- Fresh green salad
- Fresh fruit salad
- Quinoa salad
- Steamed broccoli
- Roasted brussels sprouts
- Garlic bread
- Dinner rolls
What wine goes with chicken pot pie?
The light cream sauce of chicken pot pie would be overwhelmed by heavier wines but it isn’t light enough for crisp and acidic wines. The best wine pairing for the dish would have to be Chardonnay. It can match the flavor and heavy rich filling of the chicken pot pie.
Other possible wine pairings for the dish are Pouilly-Fuissé, a dry French chardonnay, and Chablis, also a dry but oaky French chardonnay.
How do you eat a pot pie?
It was just recently found out that people have been eating chicken pot pie the wrong way. It turns out that the dish should be eaten by flipping it upside down before eating it to get the perfect crust-to-filling ratio. This is especially true for pies sitting in aluminum shells.
People usually just scoop the pot pie with a fork. This method creates an uneven ratio of crust and filling. This means you either get more filling than the crust, or you get too much crust and get a very dry pie bite.
If you flip the pot pie and then put it on a plate, you will be able to slice the pie like you would a cake with the side of a fork. You will get a perfect bite of the dish which is when the creamy filling is sandwiched between the top and bottom crusts.
What sides go with chicken pot pie?
Every side dish that we have previously suggested is the perfect side to go with chicken pot pie. We divided our choices into four main categories: potatoes, vegetables, fruits, and bread. All our suggestions are classic. They are also comfort foods themselves, but their flavors will not overpower the chicken pot pie. Instead, they complement the dish for a well-rounded meal.
Are chicken pot pies easy to digest?
Chicken pot pie has been getting a bad rep for being too heavy and not necessarily healthy. Due to having too much fat, it is not easy to digest.
But, there are ways to make it more digestion-friendly. Try using wheat-free flour and homemade chicken stock for your next pot pie. You can also do away with onions since they cause gas and bloating. Substitute flour that you use to thicken the filling with cornstarch. Finally, include as many vegetables as you can in the recipe. Use veggies with more fiber.