Easy Chicken Pot Pie

on January 1, 2026 29 comments »

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Creamy and comforting, this easy Chicken Pot Pie is loaded with tender chicken, buttery potatoes, carrots, corn, onions and peas, all baked to perfection in a flaky pie crust. Prep it ahead or freeze it for a stress-free meal to enjoy later. It’s a classic dish that deserves a permanent spot in your recipe rotation!

Chicken pot pie garnished with fresh thyme.

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A Note from Kim

The Ultimate Family-Approved Dinner

This homemade chicken pot pie is one of those meals that gets all three of my kids running to the table. It’s packed with vegetables and coated in a rich, savory sauce made completely from scratch, making it hearty, cozy, and incredibly satisfying. To keep things simple on busy nights, I like to use rotisserie chicken and a refrigerated pie crust, but you can absolutely make everything from scratch if you have the time.

There may be no shortage of chicken pot pie recipes, but this one truly stands out. It’s deeply flavorful, comforting, and the kind of recipe you’ll come back to again and again. Once you try it, I think you’ll understand why it’s such a favorite in our home.

And if you love this recipe, don’t miss my turkey pot pie, which is perfect for using up leftover turkey after Thanksgiving. You might also enjoy my ultra-creamy chicken pot pie soup, an Ina Gartin original.

With love (and lots of good eats),

I’ve tried several pot pie recipes, and none compare to this!! This is a keeper. So delicious and homemade tasting! Past recipes I’ve made call for THREE cans of cream soup (which is fine) but I prefer more homemade if possible. It’s a tad time consuming, but easy and SO worth it. My husband had two huge plates, so I know it’s a winner.
— Kasey

Serving of chicken pot pie on a white plate with a fork.

Table of Contents

Ingredients You’ll Need

This chicken pot pie recipe uses common ingredients that are easy to find. Here’s the lineup:

You can find all the measurements in the recipe card below.

Potatoes. Use any white potato you prefer. We like to use Yukon gold potatoes for the best buttery taste and creamy texture.
Carrots. Classic in chicken pot pie!
Butter. Helps to cook the onions down and makes the gravy extra rich and tasty.
Onion. Diced onion adds delicious aromatic flavor to the dish.
Flour. Use all-purpose flour to thicken the sauce and make a perfectly creamy filling.
Seasoning. Dried thyme, salt and pepper are the only seasonings you need to create wonderful flavor. Feel free to add other favorite spices or even fresh herbs.
Chicken broth. I recommend using a low-sodium chicken broth because then you can control the amount of salt in the recipe.
Milk. Any type of milk will work, but we like to use whole milk for maximum richness. You could even use half and half or heavy cream to make the gravy really thick.
Chicken. You’ll be using cooked chicken for this recipe. You can use rotisserie chicken or use skinless chicken breasts and follow this recipe for my perfect baked chicken.
Peas & corn. Adds a bit of texture and subtle sweetness. You can use fresh, frozen, or canned corn for this dish.
Pie crust. I like to use a store-bought pie crust for convenience, but feel free to use a homemade crust, if you prefer. We love this homemade pie crust recipe.

Variations

We love this pot pie as written, but feel free to experiment and switch up some of the ingredients depending on what you have on hand. Here’s some suggestions:

Protein. Try using turkey instead of chicken, this is a great way to use up leftover turkey after Thanksgiving. You could even used cubed or shredded ham in this recipe.
Vegetables. Feel free to add other veggies to the mix such as mushrooms, green beans, celery stalks, or butternut squash. You could also use a package of frozen mixed vegetables.
Herbs. Instead of using dried thyme, you can use about 1/2 tablespoon fresh thyme. You can also throw in any other fresh herbs you’d like. Rosemary and parsley would both be great options. And feel free to sauté 1 to 2 cloves of minced garlic with the onion.
Crust. To change things up, you can use puff pastry as the crust instead of a pastry shell pie crust.

How to Make Chicken Pot Pie

This meal is comfort food at its finest! It’s really very simple to make, too! Here are the visual instructions, or jump down to the full, printable recipe.

Step 1: Make the gravy. Add the potatoes and carrots to a large pot, cover with water, and boil until just fork-tender; drain and set aside. In a separate pot, large saucepan or skillet, melt butter with the onion over medium heat, stirring until softened, then stir in the flour, salt, thyme, and pepper until combined. Gradually whisk in the chicken broth and milk.

Adding carrots, potatoes, peas, corn and chicken to gravy in a pot.

Step 2: Combine. Add the cooked shredded or cubed chicken, peas, corn, and cooked potatoes and carrots to the gravy and stir to combine.

Step 3: Add the filling to the bottom pie crust. Line the bottom of the pie dish with the uncooked pastry crust for the bottom crust. Then, pour the chicken and veggie mixture into the pie crust.

Step 4: Add top of the crust, egg wash and bake. Cover with the top pie crust, pinch seams of dough to seal and crimp around the edges. Remove any excess dough. Brush a beaten egg over the top and cut some small slits in the top. The slits are so it can vent steam.

Baked chicken pot pie garnished with fresh thyme.

Step 5: Bake. Place in oven and bake for about 35 minutes and until pie is golden brown. Let cool and then dig in!

Kim’s Recipe Tips

Bite-sized pieces. Cut chicken and veggies in the same bite-sized pieces. The more consistent the sizing of your chicken and veggies, the more evenly the pot pie will cook.
Egg wash. The egg wash gives the top of the chicken pie pie crust that beautiful golden shiny hue. It’s not completely essential to the recipe, but it sure will make your pie look irresistible!
Let cool. Before slicing, let this cool for at least 10-15 minutes after you remove it from the oven, so everything has a chance to set nicely.
Double the recipe. You can easily double this recipe to make two pies. This is a great option if you have a crowd to feed, or you can freeze one for later or give one to a friend!

Frequently Asked Questions

What is the sauce made of in chicken pot pie?

For this chicken pot pie recipe, butter, diced onion, all-purpose flour, seasonings, chicken broth or stock, and milk are simmered together to create a creamy, rich sauce that coats the filling ingredients. This combination prevents a runny consistency that would make a soggy bottom crust as it sits.

What is chicken pot pie filling made of?

The filling for this easy chicken pot pie recipe is a creamy, flavorful combination of a simple homemade gravy mixed with potatoes, carrots, chicken, corn and peas to make the base of this delicious meal.

How do you keep the bottom crust of chicken pot pie from getting soggy?

The egg wash that is brushed over the crust promotes browning and adds a nice shine to the top crust. But you can also use it to create a barrier between your chicken pot pie’s bottom crust and its filling. This added layer prevents the filling mixture from oozing its way into the bottom crust and ruining its texture as it cooks. It also helps to bake the pie in a metal or aluminum pan or pie dish instead of a glass one.

Serving Suggestions

When I serve chicken pot pie, I like to keep the sides simple because it’s pretty much an all in-one meal. It has plenty of protein (chicken), and loads of veggies and carbs.

We typically pair it with a fresh green salad on the side. For the salad, simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, sliced cucumbers or croutons. My Italian salad is a great choice too!

You could also serve this with a fruit salad, roasted broccoli, bacon roasted Brussels, or steamed or roasted veggies.

Make Ahead Options

Chicken pot pie is a great make-ahead meal! You can prepare the pie filling up to about one day in advance. Once the filling has completely cooled, cover and chill in the refrigerator. When you’re ready to bake the pot pie, pour the filling into the crust, add the top crust and bake as directed.
Freeze before baking. Double the recipe and freeze one pie for an easy dinner option for another day! This works best to freeze the pot pies unbaked because the crust will bake up crisp and flaky, whereas a baked pie that has been frozen may result in a soggy crust. A prepared frozen pot pie will keep well in the freezer up to about one month.
To bake from frozen. Don’t worry about thawing the pie first. Brush the top with an egg wash and bake at 375ºF until browned and bubbly, about 80-90 minutes. If you notice the crust starting to brown too much, loosely cover with aluminum foil or use a pie shield.

Storing and Freezing Recommendations

Storing leftovers. Place any leftovers in an airtight storage container in the fridge for up to about 5 days.
To reheat. Pop individual servings in the microwave and cook for 30 second intervals until it’s warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time).
Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Slices of chicken pot pie on white plates.

More Comfort Food Dinners

Creamy Mushroom Chicken Recipe

Chicken Piccata Meatballs

Wooden spoon serving unstuffed bell peppers.

One-Pan Unstuffed Bell Peppers

Poppy Seed Chicken

If you try this chicken pot pie recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

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4.90 from 29 votes

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Easy Chicken Pot Pie

Yield: 8 servings

Prep Time: 15

Cook Time: 40

Total Time: 55

This chicken pot pie checks all the boxes for comfort food. Between the crisp crust and the flavorful chicken and veggie filling, it’s a classic dish that deserves a permanent spot in your recipe collection.

Author: Kim