What Side Dish Goes with Chicken Pot Pie?

You just pulled a golden, bubbling chicken pot pie out of the oven. The flaky crust is cracking, steam is rising, and the creamy filling smells incredible. But the plate looks a little lonely.

Figuring out what side dish goes with chicken pot pie is trickier than it sounds. The pie is already rich, loaded with vegetables, and pretty filling on its own. Pick the wrong side and you end up with a heavy, one-note meal that puts everyone to sleep by 8 PM.

After years of testing different pairings for pot pie dinners, I’ve landed on the sides that actually work. Fresh salads, roasted vegetables, warm breads, and a few lighter options that balance out all that creamy filling.

Below you’ll find 10 side dishes that complement chicken pot pie without competing with it, plus tips on how to make and serve each one.

Best Side Dishes for Chicken Pot Pie

Green Salad with Vinaigrette

Why It Works with Chicken Pot Pie

Chicken pot pie is rich, creamy, and heavy. A green salad cuts through all of that.

The crisp lettuce and tangy vinaigrette act as a reset between bites of that thick, savory filling. Took me years to figure out that the best pot pie dinners aren’t about piling on more comfort food. They’re about contrast.

A light salad also adds color to your plate. Pot pie on its own looks pretty beige, honestly.

How to Make It

Keep it simple. Spring mix or romaine, sliced cucumber, cherry tomatoes, and a handful of shaved Parmesan.

For the vinaigrette, whisk together:

• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice or red wine vinegar
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Done in under 5 minutes. The whole thing comes together while your pot pie cools enough to eat without burning the roof of your mouth.

Best Seasoning and Flavor Tips

Add a drizzle of honey to your dressing if you want something slightly sweet. Feta cheese crumbles work great too.

Avoid heavy, creamy dressings like ranch or Caesar here. You already have plenty of cream going on in the pot pie itself. Stick with vinaigrette-based dressings for the best balance.

How to Serve It with Pot Pie

Serve the salad on a separate plate, not on the same dish as the pot pie. The warm filling will wilt your greens in seconds.

If you’re doing a family dinner, toss the salad at the table right before serving. Nobody wants soggy lettuce.

Roasted Brussels Sprouts

Why It Works with Chicken Pot Pie

Brussels sprouts get sweet and nutty when you roast them at high heat. That caramelized flavor pairs really well with the savory, herb-heavy filling of a chicken pot pie.

They also bring a crunch that the flaky pie crust just can’t deliver on its own. If you think you hate Brussels sprouts, you probably had them boiled or steamed at some point. Roasting changes everything.

How to Make It

Preheat your oven to 425 degrees F. Trim the ends off about 1.5 pounds of Brussels sprouts and cut them in half.

• Toss with 2 tbsp olive oil, salt, and pepper
• Spread cut-side down on a lined baking sheet
• Roast for 20 to 25 minutes until golden brown and crispy on the edges

The cut-side-down part matters. That direct contact with the hot pan is what gives you those deep, caramelized edges.

Best Seasoning and Flavor Tips

A splash of balsamic vinegar and a drizzle of honey after roasting takes these to another level. Some people add a little Parmesan or red pepper flakes too.

Honestly, just olive oil and salt gets the job done most nights. Don’t overthink it.

How to Serve It with Pot Pie

Pile them on the side of your plate. They hold up well next to a hot pot pie since they won’t get soggy or lose their texture.

Brussels sprouts are in season from September through March, which lines up perfectly with prime chicken pot pie season. Good timing.

Buttermilk Biscuits

Why It Works with Chicken Pot Pie

Look, I know the pot pie already has a crust. But a warm buttermilk biscuit on the side is a different experience entirely.

You tear it open, drag it through the creamy gravy that spills out of the pie, and suddenly the whole meal makes more sense. It’s comfort food taken to its logical conclusion. People in the South have been doing this forever and they’re not wrong.

How to Make It

The simplest version needs just three ingredients: self-rising flour, cold butter, and cold buttermilk.

• 2 cups self-rising flour
• 3/4 cup cold butter, cubed (or grated from frozen)
• 1 cup cold buttermilk

Cut the butter into the flour until you have pea-sized pieces. Add the buttermilk and mix just until the dough comes together. Pat out to about 3/4 inch thick, cut into rounds, and bake at 450 degrees F for 12 to 15 minutes.

Don’t overwork the dough. That’s the number one mistake people make. Handle it as little as possible.

Best Seasoning and Flavor Tips

Brush the tops with melted butter right after they come out of the oven. If you want to get fancy, mix some honey into that melted butter.

No buttermilk? Add a tablespoon of lemon juice to a cup of regular milk and let it sit for 5 minutes. Works fine in a pinch.

How to Serve It with Pot Pie

Serve the biscuits warm, right alongside the pot pie. Time them so they come out of the oven just before or just after the pot pie does.

If you’re feeding a crowd, biscuits also help stretch the meal further. A smaller slice of pot pie plus a biscuit or two keeps everyone full without making extra pies.

Creamy Mashed Potatoes

Why It Works with Chicken Pot Pie

Yes, it’s a lot of starch. Yes, it’s a lot of cream. But sometimes that’s exactly what you want on a cold weeknight.

Mashed potatoes and chicken pot pie are one of those pairings that works because the gravy from the pie acts as a built-in sauce for the potatoes. You don’t even need to make a separate gravy. Just let the pot pie filling spill over and mix everything together on your plate.

How to Make It

Boil 2 pounds of Yukon Gold potatoes (peeled and cubed) in salted water until fork-tender, about 15 minutes. Drain and mash with:

• 4 tbsp butter
• 1/2 cup warm milk or cream
• Salt and pepper to taste

Yukon Golds are my go-to because they’re naturally creamy. Russets work too but tend to be a bit more starchy and dry.

Best Seasoning and Flavor Tips

Roasted garlic mixed into the potatoes is a game changer. Just roast a whole head of garlic at 400 degrees F for about 40 minutes, squeeze out the soft cloves, and fold them into the mash.

Fresh chives on top add a little color and a mild onion bite. Keep it simple though. The pot pie is already doing the heavy lifting flavor-wise.

How to Serve It with Pot Pie

Scoop a generous portion right next to your slice of pot pie. Some folks actually serve their pot pie filling over mashed potatoes instead of in a crust. That’s a whole different approach, but worth trying if you’re short on time and don’t feel like making pastry.

Roasted Carrots and Broccoli

Why It Works with Chicken Pot Pie

Roasted vegetables add nutrition, color, and a slightly different texture than what’s already inside the pie. Chicken pot pie usually has carrots and peas in the filling, but roasted carrots taste completely different from simmered ones.

The high heat concentrates their natural sugars. Broccoli gets those crispy, charred floret tips that are honestly addictive.

How to Make It

Cut carrots into sticks and broccoli into florets. Toss with olive oil, salt, pepper, and a pinch of garlic powder.

Roast at 400 degrees F for about 20 to 25 minutes, tossing once halfway through. The carrots should be tender and slightly caramelized. The broccoli should have dark, crispy edges.

Best Seasoning and Flavor Tips

A squeeze of fresh lemon juice right after they come out of the oven brightens everything up. Some people add a little thyme, which ties in nicely with the herbs in the pot pie.

How to Serve It with Pot Pie

These go right on the plate next to the pot pie. They hold their texture well and won’t get mushy sitting on a warm plate. Great option if you want a healthy side for baked chicken dishes in general.

Caesar Salad

Why It Works with Chicken Pot Pie

Caesar salad brings a punchy, garlicky, salty flavor that plays off the mild creaminess of pot pie really well. The Parmesan and anchovy in the dressing add an umami depth that complements the chicken.

Plus, those crunchy croutons give you a textural contrast to the soft pie filling.

How to Make It

Tear romaine lettuce by hand into bite-sized pieces. Toss with Caesar dressing, shaved Parmesan, and croutons.

For a quick homemade dressing, whisk together minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, and grated Parmesan. Some people skip the anchovies and it still tastes great. Your call.

Best Seasoning and Flavor Tips

Try swapping regular croutons for panko breadcrumbs toasted in butter. They cling to the romaine better and add a lighter crunch.

Kale Caesar is another option if you want something sturdier. Kale holds up to the dressing without wilting as fast.

How to Serve It with Pot Pie

Serve in a separate bowl. This is one of those sides that works whether you’re doing a casual weeknight meal or a dinner party. It looks good on the table and takes maybe 10 minutes to put together.

Corn on the Cob

Why It Works with Chicken Pot Pie

The natural sweetness of corn balances out the savory filling. It’s one of those sides that just feels right next to any chicken dinner, really.

Buttered corn on the cob is also incredibly easy. When the pot pie is already taking up your oven time and mental energy, easy is good.

How to Make It

Boil water with a pinch of sugar and salt. Drop in the husked corn and cook for 4 to 6 minutes. That’s it.

Microwave method works too if you’re tight on stove space. Wrap each ear in a damp paper towel and microwave for 3 to 4 minutes per ear.

Best Seasoning and Flavor Tips

Butter, salt, pepper. The classic. If you want to try something different, mix softened butter with a little chili powder and lime juice for a taco night twist.

Fresh corn is best from May through September. Outside that window, frozen corn cut off the cob and pan-sauteed in butter is a solid substitute.

How to Serve It with Pot Pie

Right on the plate. Corn on the cob is messy but nobody cares when the food is this good. If you’re doing a more formal dinner, cut the kernels off the cob and serve them in a small bowl instead.

Sauteed Green Beans

Why It Works with Chicken Pot Pie

Green beans are a lighter vegetable side dish that won’t compete with the richness of the pot pie. They cook fast, taste clean, and add a nice pop of bright green color to the plate.

I like them better than steamed green beans here because the sauteing adds a little bit of flavor from the garlic and butter. Steamed green beans with pot pie feels kind of… sad.

How to Make It

• Trim 1 pound of fresh green beans
• Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat
• Add beans and cook for 5 to 7 minutes, tossing occasionally
• Add 2 cloves minced garlic in the last minute
• Season with salt, pepper, and a squeeze of lemon

You want them tender but still a little snappy. Don’t cook them until they’re limp and army green.

Best Seasoning and Flavor Tips

Toasted slivered almonds on top (the classic green beans almondine) make this feel more like a restaurant side dish. Takes an extra 3 minutes to toast them in a dry pan.

How to Serve It with Pot Pie

Pile them next to the pot pie. They pair just as well with other mains too. If you’re wondering about sides that go with salmon or lamb dinners, sauteed green beans work across the board.

Cornbread

Why It Works with Chicken Pot Pie

Cornbread brings a slightly sweet, crumbly texture that pairs well with the savory pot pie filling. It’s a southern comfort food pairing that just makes sense together on the same table.

And like biscuits, cornbread is great for soaking up that gravy.

How to Make It

A basic skillet cornbread needs cornmeal, flour, buttermilk, eggs, a little sugar, and butter. Preheat your cast iron skillet in the oven at 425 degrees F, pour in the batter, and bake for 20 to 25 minutes.

The hot skillet gives you a crispy, golden crust on the bottom. That crunch is the whole point.

Best Seasoning and Flavor Tips

Some people add honey to the batter for extra sweetness. Others stir in jalapenos and cheddar for a savory version.

I keep mine on the sweeter side when serving with pot pie. The sweetness plays off the savory filling better than a spicy version would.

How to Serve It with Pot Pie

Cut into wedges and serve warm with butter. If you’re making cornbread muffins instead, they’re easier for guests to grab and eat alongside their pot pie without needing a knife. This bread works great with chili dinners too, by the way.

Cucumber Dill Salad

Why It Works with Chicken Pot Pie

This is the lightest option on the list and maybe my personal favorite for a hot summer evening when you somehow still want pot pie but also need something cool on the side.

The cool, crisp cucumber and fresh dill are a total palate cleanser. After a few bites of rich, creamy pot pie filling, this side dish resets your taste buds completely.

How to Make It

Thinly slice 2 to 3 cucumbers. Toss with:

• 1/4 cup sour cream or Greek yogurt
• 1 tbsp white vinegar or lemon juice
• 2 tbsp fresh dill, chopped
• Salt and pepper
• Thinly sliced red onion (optional)

Chill the cucumber slices for about 20 minutes before assembling. This keeps them crisp and reduces the wateriness.

Best Seasoning and Flavor Tips

A tiny bit of honey in the dressing rounds out the tanginess. If you’re not a dill fan, fresh mint works as a substitute and gives the salad a completely different vibe.

How to Serve It with Pot Pie

Serve cold in a separate bowl. The temperature contrast between the cold salad and the hot pot pie makes the whole meal more interesting. This simple side also works well when you’re figuring out what to serve alongside fish or shrimp dishes.

FAQ on What Side Dish Goes With Chicken Pot Pie

What is the best side dish for chicken pot pie?

A green salad with vinaigrette is the most popular choice. The crisp, tangy greens cut through the rich, creamy filling and add freshness to the plate. It takes under 5 minutes and balances the meal without adding heaviness.

Do you really need a side dish with chicken pot pie?

Not always. Chicken pot pie is a complete meal with protein, vegetables, and carbs from the flaky crust. But adding a light side like roasted vegetables or a simple salad rounds out the dinner and helps stretch the meal further when feeding a crowd.

What vegetables pair well with chicken pot pie?

Roasted Brussels sprouts, sauteed green beans, steamed broccoli, and roasted carrots all work great. Go for vegetables that hold their texture and won’t turn mushy sitting next to a hot pie. Roasting at high heat brings out natural sweetness.

Can I serve bread with chicken pot pie?

Absolutely. Buttermilk biscuits, dinner rolls, and cornbread are all classic picks. The bread is perfect for soaking up the creamy gravy that spills out of the pie. Just don’t overdo it since the pie crust already covers your starch needs.

What salad goes best with chicken pot pie?

Caesar salad and simple garden salads are the top choices. Pick a vinaigrette-based dressing over creamy ones like ranch. The pot pie already has enough cream. You want something bright, acidic, and crunchy to contrast the filling.

Is mashed potatoes too heavy to serve with pot pie?

It’s a lot of comfort food on one plate, yes. But on a cold winter night, creamy mashed potatoes with chicken pot pie gravy spooned over them is hard to beat. Just keep portions smaller if you go this route.

What is a healthy side dish for chicken pot pie?

A cucumber dill salad or lightly dressed green salad keeps things light. Sauteed spinach with garlic and olive oil is another low-calorie option that adds nutrients without extra heaviness. Fresh fruit salad works too, especially in warmer months.

What should I avoid serving with chicken pot pie?

Skip heavy cream-based sides like macaroni and cheese or creamy soups. The pot pie filling is already rich enough. Also avoid overly spicy sides that would overpower the mild, herb-seasoned chicken flavor inside the pie.

What drinks pair well with chicken pot pie?

Unsweetened iced tea is a refreshing choice. For something warmer, apple cider complements the fall comfort food vibe perfectly. A glass of Chardonnay or light Pinot Noir also works well if you’re doing a more formal dinner.

Can I make my pot pie sides ahead of time?

Most sides can be prepped in advance. Salads can be chopped and stored separately from the dressing. Biscuits and cornbread freeze well and reheat in minutes. Roasted vegetables can be prepped the night before and roasted right before serving.

Conclusion

Picking what side dish goes with chicken pot pie comes down to one thing: balance. The pot pie is already doing a lot on its own, so your side should fill in the gaps, not pile on more of the same.

A fresh garden salad, roasted Brussels sprouts, or warm buttermilk biscuits each bring something different to the table. Light and crunchy works. Warm and bready works too.

Match your side to the season. Corn on the cob and cucumber salad in summer. Roasted root vegetables and cornbread when it gets cold.

Don’t overthink it. The best pot pie dinner menu is one where everything on the plate has a purpose. Keep it simple, keep it fresh, and let the pie stay the star.