In summary: The delectable side dishes that perfectly complement chicken pot pie include Glazed Stovetop Carrots, Grilled Eggplant and Spinach Salad, Parmesan Peas, Olive Garden Salad, Buttery Garlic Sauteed Green Beans, and more. These side dishes offer a range of flavors and textures to enhance the enjoyment of chicken pot pie.
Interestingly having done some research, the chicken pot originated in Greece; back then it was an open pastry shell filled with cooked meat.
The Romans were the ones that then added the top crust that made it into an actual pie. The fondness for pies spread worldwide, and now there are many variations and fillings.
No idea of what to serve with your chicken pot pie? Or what goes well with chicken pot pie? Here are my suggestions for chicken pot pie side dishes to give a try.
Here’s What to Serve With Chicken Pot Pie:
#1. Easy Glazed Stovetop Carrots
These carrots make great chicken pot pie sides. While your pie is baking in the oven, you can rustle them up on the stovetop.
The carrots are peeled, chopped, and popped into a pan with olive oil, garlic, sugar, and honey. The carrots are cooked, seasoned with salt and pepper, and finished with chopped parsley.
This salad is full of flavor from all the herbs and the tahini dressing.
The eggplant is grilled, which adds a lovely smoky flavor; when cool, it’s tossed with spinach, an array of chopped herbs, and sundried tomatoes. The salad is finished off with the smoked paprika-spiced tahini dressing.
These are easy peasy peas and make great sides with chicken pot pie. The recipe calls for frozen peas, which you are bound to have in your freezer.
The onions are sauteed until soft, and then the peas are added and cooked for 2 minutes until soft. The lemon juice is stirred into the peas and then finished with grated parmesan and black pepper.
This salad is full of all my favorite salad ingredients. So if you like tomatoes, olives, parmesan, pepperoncini, croutons, red onion, and parmesan, give this salad a go and serve it on side with your pie.
Green beans make great sides for chicken pot pie, and while it’s baking in the oven, these beans are easy to rustle up on the stovetop.
The green beans are boiled until tender, drained, and then sautéed in some butter and garlic. The beans are finished off with a seasoning of salt and pepper.
I love the combination of beetroot and carrot in a salad. The vegetables are roasted in smoked paprika, garlic, and herbs.
The carrots and beetroots are cooked until tender, then tossed in olive oil and lemon juice, and finished with crumbled goat’s cheese, truffle oil, and chopped parsley.
If there are no mushrooms in your chicken pie, then be sure to add them as a side dish. These whole garlic buttons are delicious, and the key to cooking them perfectly is not to overcrowd the pan.
The mushrooms are kept whole, sautéed until golden, and tossed with garlic and parsley. The mushrooms are finished with a squeeze of lemon and seasoned with salt and pepper.
#8. Balsamic Parmesan Roasted Asparagus And Tomatoes
This is one of the chicken pot pie side dishes you must try; it’s packed with great flavors and is so easy to prepare.
The asparagus and cherry tomatoes are placed on a roasting tray and topped with grated parmesan, and they are then roasted until the cheese has melted and the tomatoes have blistered. The dish is finished with a drizzle of balsamic reduction.
This is an old-school classic, and sometimes they are hard to beat; this recipe only takes 20 minutes and uses frozen spinach; I know it gets even easier right!
The onions and garlic are sautéed, and the cream cheese is added and stirred until melted. The cream is added and brought to a boil, and the mozzarella and parmesan are stirred in.
Finally, the creamy sauce is seasoned with salt and pepper, and then the thawed spinach is added and stirred through.
This is a salad full of texture and flavor, and it’s super easy to make. The cabbage is shredded; use the green and purple ones if you can.
The carrots are grated and then combined with the cabbage in the dressing, which is simply made of mayo, honey, lemon juice, salt, and pepper. This salad can be made up in advance; it will last in the fridge for up to 3 days.
Corn also goes very well in a chicken pie filling; if you haven’t used it in the filling, be sure to give this side a try. This recipe calls for just four ingredients, butter, corn, cream cheese, and honey.
The butter is melted in a pan with the honey, and the frozen corn is added. Once the corn is cooked through, the cream cheese is stirred in, and the dish is seasoned with salt and pepper.
Cinnamon and butternut are a classic combination, and it works so well together. The butternut is peeled and chopped into cubes, tossed in olive oil, and then sprinkled with cinnamon and salt and tossed to coat the butternut.
The butternut is placed in a single layer on a roasting tray and roasted at high heat; halfway through cooking, the maple syrup is poured over the butternut and tossed.
The butternut is then returned to the oven to finish cooking. The butternut is cooked until tender and caramelized, served with chopped parsley and pomegranate seeds.
Not sure what to eat with your chicken pot pie? Give this broccoli a go, it’s delicious, and it can be cooked while your chicken pot pie is in the oven.
The broccoli is simply tossed in olive oil, honey, soy, and garlic, and then it’s roasted in the oven until the broccoli is crisp and caramelized. Serve hot with the chicken pot pie, and enjoy.
#14. Sautéed Zucchini With Mint, Basil & Pine Nuts
These zucchini are sautéed until golden and then tossed with a whole bunch of herbs, garlic, and capers. The zucchini are sautéed in a bit of oil until nice and golden.
The garlic, chopped herbs, and capers are added and tossed together with the vinegar. The zucchini is plated up and topped with pine nuts.
This is a classic British side dish of cauliflower smoothed in a creamy cheese sauce and baked until golden on top. The key to a good cauliflower cheese bake is to cook the cauliflower before adding the cheese sauce, so it doesn’t leach water into the sauce.
This recipe calls for the cauliflower to be roasted, then placed in an oven-proof dish and covered with the cheese sauce, topped with grated cheese, and baked until the cauliflower is soft and the cheese has melted and is golden brown on top.
This is a fresh take on the usual mayo-laden potato salad; instead, the potatoes are roasted until crisp and golden and tossed with arugula and basil pesto.
The salad is finished with more arugula leaves, shaved radish, and spring onion and can be served warm or at room temperature, finished with cracked black pepper.
Chicken pie is commonly served with sides like mashed potatoes, steamed vegetables, or a mixed green salad, complementing the hearty and savory flavors of the pie with a balanced variety of textures and tastes.
What to eat with a chicken and mushroom pie?
A chicken and mushroom pie pairs well with sides like buttery mashed potatoes, sautéed spinach, roasted carrots, or a crisp garden salad, offering a combination of flavors that complement the richness of the pie’s filling.
What to eat with pie for dinner?
For a pie served as a main course, consider sides like a mixed green salad, roasted vegetables, garlic bread, or even a warm soup that balance out the meal and provide a variety of flavors and textures.
Having completed three years at cooking school, Gabi then went into the realm of private cheffing where she got to travel the world, cooking for the rich and famous in their luxury homes and holiday homes. Through her travels, she has experienced different cuisines, which she has added to her cooking repertoire.
