Publix Chicken Pot Pie Recipe: Buttery Lattice Crust Over Creamy Herb Filling

This Publix chicken pot pie recipe delivers the comforting, creamy filling you crave with a buttery lattice crust that's easier than store-bought. The secret lies in a velvety herb-infused sauce that coats tender chicken and seasonal vegetables, all baked to golden perfection.

I've perfected this version using Publix's high-quality rotisserie chicken and their signature pie crust for restaurant-quality results at home.

The filling begins with a simple sauté of onions, carrots, and celery in butter, creating a flavorful base that forms the heart of this dish. Chicken, thawed and shredded, gets mixed with a creamy sauce made from chicken broth, heavy cream, and a blend of herbs like thyme and rosemary.

This combination ensures every bite delivers that rich, comforting flavor that makes pot pie a classic.

What sets this recipe apart is the lattice crust—a beautiful, buttery pattern that allows steam to escape while keeping the filling moist and delicious. The crust bakes to a golden brown, creating a perfect contrast to the creamy filling beneath.

The result is a pot pie that's both visually appealing and utterly satisfying, ready to be served with a side of green beans or a simple salad.

With just a few simple steps and minimal prep time, you'll have a pot pie that rivals your favorite restaurant dish. The best part? This recipe is versatile enough to use Publix's pre-made crust or make your own lattice topping.

Let's get started on creating this comforting classic that's perfect for any occasion.

Ingredients for publix chicken pot pie

Buttery crust, creamy filling, and Publix shortcuts make this pot pie a dream to assemble.

Publix's rotisserie chicken is a total game-changer here—shred it yourself for the best texture, and save the carcass for broth if you're feeling fancy. The pie crust is where this recipe shines; Publix's lattice version is perfect for that classic look, but their regular pie crust works too if you're cutting it into strips. For the veggies, medium carrots are ideal—they cook evenly and hold their shape. If you're using baby carrots, don't peel them; the skin adds texture and flavor. The onion and celery should be diced small—think rice-sized pieces so they melt into the sauce. Grab fresh thyme and rosemary at Publix's produce section; they're usually cheaper there than at specialty stores.

No heavy cream? Half-and-half works in a pinch, but the richness won't be quite the same. The chicken broth can be store-bought, but if you've got leftover carcass, homemade is worth it. Fresh herbs are ideal, but dried thyme and rosemary at half the amount will get you close. For the butter, Publix's store brand is perfect—it's rich but not overly salty. If you're making this ahead, prep the filling first and refrigerate it; the crust can be assembled the next day. The egg wash is non-negotiable—it gives that golden, glossy finish that makes pot pie look restaurant-worthy.

This pot pie reheats beautifully—just cover with foil and warm in the oven for 20-25 minutes at 375°F. Leftovers keep for 3-4 days in the fridge, but honestly, it's even better the second day as the flavors meld. For freezing, let it cool completely, then wrap tightly in foil. It'll keep for up to 3 months. I always make a double batch because it disappears fast—Publix's rotisserie chicken makes it easy to scale up. Serve with a simple green salad or steamed veggies for the full meal experience.

Step-by-step instructions for Publix chicken pot pie

Here's how to create a restaurant-worthy pot pie with a golden lattice crust and velvety herb filling.

In a large skillet, melt the 0.5 cup unsalted butter over medium heat. Add the 1 whole yellow onion, 2 medium carrots, and 3 whole celery stalks, all diced to similar size. Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent.

Add the 3 cloves garlic cloves and cook for another 30 seconds until fragrant. Here's the thing—don't let the garlic burn. It should smell amazing but not bitter. Stir in the 1 tbsp fresh thyme and 1 tbsp fresh rosemary, letting the herbs release their aromatic oils for 1 minute. This flavor foundation is what makes the filling sing.

Transfer the sautéed vegetables to a mixing bowl. Add the 3 cups Publix rotisserie chicken, breaking up any large pieces with your hands. In a separate bowl, whisk together the 1.5 cups chicken broth, 0.5 cup heavy cream, 1 tsp salt, and 0.5 tsp black pepper. Pour this liquid mixture over the chicken and vegetables.

Sprinkle the 0.25 cup all-purpose flour over the top and gently stir until just combined. The mixture should thicken slightly as it sits—this is your creamy base. Don't overmix or you'll develop gluten and make the filling tough. The goal is a smooth, velvety consistency that coats the back of a spoon.

Preheat your oven to 375°F. Unfold the 1 sheet Publix pie crust and press it gently into a 9-inch pie dish, letting it extend slightly up the sides. Trim any excess crust hanging over the edge. This is where the magic happens—press the crust firmly into the corners to eliminate air pockets that could cause flaking.

Spread the chicken mixture evenly into the prepared crust, mounding it slightly in the center. The filling should come up to about ½ inch below the pie dish's rim. This gives room for the crust to puff up beautifully when baked. Real talk: if you overfill, the crust might crack or spill over.

Cut the remaining pie crust into ½-inch wide strips for the lattice. Arrange some strips horizontally across the top of the filling, spacing them about ¼ inch apart. Fold back every other strip, then weave the remaining strips over and under the folded ones to create the classic lattice pattern. Trim any excess crust hanging over the edge.

Brush the lattice crust with the 1 whole egg beaten with 1 tablespoon water for a golden finish. Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles around the edges. The center should be hot to the touch but not jiggly—this indicates the filling has thickened properly.

Remove the pot pie from the oven and let it rest for 10 minutes before slicing. This resting period allows the filling to set slightly and makes it easier to serve clean slices. The lattice crust should be crisp and golden, while the filling remains creamy with tender chicken and vegetables peeking through.

Serve warm with a side of crusty bread or a simple green salad. The first bite should deliver that perfect combination of flaky crust and rich, herby filling—worth every minute of the process! The secret to this pot pie is patience: letting the flavors meld during baking and the crust develop its signature crispness.

Wine and beer pairings for these flavors

Classic White Wine

A crisp, dry Chardonnay from California or Oregon is my go-to pairing for this pot pie. Look for a well-balanced one with subtle citrus notes and a touch of vanilla from oak aging—like Kendall-Jackson Vintner's Reserve or La Crema Monterey Chardonnay.

The acidity cuts through the creamy filling while the richness complements the buttery crust. Serve it slightly chilled to highlight its bright fruit flavors. 🍷

Rich Red Options

For red wine lovers, a Pinot Noir with earthy undertones works beautifully. I recommend a Willamette Valley Pinot Noir like Domaine Serene or Eyrie Vineyards. Its delicate tannins and red fruit notes won't overpower the dish, but will enhance the herbaceous flavors in the filling.

Let it breathe for 10-15 minutes before serving to open up its aromas.

Light Beer Pairings

A pilsner-style beer like Pilsner Urquell or Heineken provides a refreshing contrast to the richness. The crisp, clean profile cleanses your palate between bites of creamy filling.

For something more local, try a Florida craft pilsner like Wakulla River Brewing Company's Pilsner—it's got that same crisp quality without the international travel. 🍺

Seasonal Cider

In fall and winter, a dry apple cider from a local orchard becomes my favorite pairing. Look for one with tart apple and hint of spice—like Woodchuck Hard Cider's Dry Apple.

The acidity mirrors the lemony notes in the pie's herbs, while the slight sweetness balances the savory filling. Serve it slightly chilled for the best experience.

Non-Alcoholic Options

For a non-alcoholic pairing, sparkling apple cider or a ginger beer works wonderfully. I love Martinelli's Sparkling Apple Cider—its effervescence cuts through the richness while the apple flavor complements the pie's caramelized crust.

For something different, try a sparkling hibiscus tea like Tazo Hibiscus Tea served chilled—it adds a floral note that pairs surprisingly well with the herbs.

Frequently asked questions