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. This chicken pot pie recipe is one of my family’s favorite cozy dinner meals!

chicken pot pie garnished with fresh rosemary

the best chicken pot pie recipe

Chicken pot pie is a classic comfort food recipe and one that all three of my kids gladly eat. Filled with nutritious veggies and a rich, savory sauce made from scratch, this warm, hearty meal is sure to become a family favorite in your home too. My trick for keeping this recipe quick + easy is using rotisserie chicken and refrigerated pie crust instead of homemade, but you are certainly welcome to do either!

I know there are tons of chicken pot pie recipes out there, but this one is just simply over-the-top delicious. Give it a try – I know you’ll agree!

And if this classic chicken pot pie sounds good, you have to try our comforting chicken pot pie soup. It’s an Ina Gartin original and super creamy and delicious!

chicken pot pie with a flaky crust

what is a pot pie?

Pot pie is a savory type of pie that includes some type of meat and vegetable mixture in a creamy gravy with a flaky pastry pie crust. Chicken pot pies have come to be a classic American family-friendly comfort food. However, the pot pie recipe originates from Greece. The Greek version was called Artocreas, and featured an open pastry shell while the modern version typically keeps the top shell closed. Inside of the Artocreas could be chicken and vegetables, or any type of protein and veggie combination a person may prefer. During the 19th century when pot pies were first brought to America, the protein of choice wasn’t chicken but robin, which was common to find along the east coast.

Sweet or savory, I’m always down for a pie! Let’s get to the details of this easy chicken pot pie recipe!

ingredients

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

  • Potatoes. Use any white potato you prefer. I like to use Yukon gold potatoes for the best buttery, creamy texture.
  • Carrots. Classic in chicken pot pie!
  • Butter. Helps to cook the onion down and makes the gravy creamy and flavorful.
  • Onion. Diced onion adds delicious aromatic flavor to the pot pie.
  • Flour. Used to thicken the sauce and make it super creamy and delicious.
  • Seasoning. Thyme, salt and pepper are the only seasonings you need to create the perfect 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 I like to use whole milk for maximum richness.
  • Chicken. You’ll be using cooked chicken for this recipe. You can use rotisserie chicken or use my perfect baked chicken recipe.
  • Peas. It’s not a chicken pot pie without peas!
  • Corn. Adds a bit of crunch and sweetness. You can use fresh, frozen, or canned corn for this dish.
  • Pie crust. This pot pie recipe turns out great using a store-bought pie crust, but feel free to use a homemade crust, if you prefer.
steps of how to make a chicken pot pie recipe

how to make chicken pot pie

I know there are tons of chicken pot pie recipes, but this one’s the BEST! It’s also super easy! Here’s a quick rundown of how to make this recipe:

  1. Start by cooking the potatoes and carrots until tender, but not overly soft. I cook mine for several minutes in a pot of boiling water, but you could also roast them in the oven until tender.
  2. Meanwhile, add butter and onion to a large pot over medium heat; stir frequently as butter melts and onion becomes soft. Once onion is soft, add flour and seasonings and mix well. Then, add broth and milk; stir until thickened. Next, add the chicken and veggies; stir to combine.
  3. Prepare a pie dish with an uncooked pie crust and then pour the chicken and veggie mixture into the pie crust. Cover with the top pie crust, pinch seams to seal and flute around the edges.
  4. Brush a beaten egg over the top and cut some slits in the top, so it can vent steam. Bake for about 35 minutes. Let cool and then dig in!
serving of chicken pot pie on a small white plate with a fork

tips

This chicken pot pie recipe is super easy, but here are a few tips to make sure your dish bakes up perfect every time!

  • 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.
  • 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!
  • 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!

ways to customize your chicken pot pie 

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.

  • Protein. Try using turkey instead of chicken, this is a great way to use up leftover Thanksgiving turkey. You could even used cubed ham in this recipe.
  • Vegetables. Feel free to add other vegetables to the mix such as mushrooms, green beans, celery, or butternut squash.
  • 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.
  • Crust. To change things up, you can use puff pastry as the crust instead of a pastry shell pie crust.

what to serve with this easy chicken pot pie

When I serve chicken pot pie, I like to keep the sides simple because chicken pot pie is pretty much a complete meal — it has plenty of protein (chicken), loads of veggies, and carbs. I 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, avocado or croutons. My Italian salad is a great choice too! You could also serve it with a fruit salad, roasted broccoli, or bacon roasted Brussels.

chicken pot pie with potatoes, carrots and peas

make ahead options

Chicken pot pie works great as a 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.

Chicken pot pie can be prepared and frozen before baking. Sometimes I double the recipe and freeze one pie for an easy dinner option for another day. In my opinion, it works best to freeze unbaked chicken pot pies 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 foil or use a pie shield.

storing and freezing chicken pot pie

  • Storing leftovers. Place any leftover chicken pot pie in an airtight storage container in the refrigerator 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.
chicken pot pie with a fork

This easy chicken pot pie is a great recipe to have in your repertoire for when you need a comforting meal that your whole family will love. My kids request it at least once a month and I’m happy to oblige. I love the familiar, cozy flavors and that it is so simple to make!

more comforting dinner recipes

Best Baked Mac and Cheese

Grandma’s Spaghetti & Meatballs

Mom’s Easy Meatloaf

Layered Taco Casserole

If you try this easy 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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

chicken pot pie garnished with fresh rosemary
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Nutrition Facts
Easy Chicken Pot Pie
Amount Per Serving (1 serving)
Calories 436 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Cholesterol 60mg20%
Sodium 631mg27%
Potassium 384mg11%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 2g2%
Protein 17g34%
Vitamin A 2471IU49%
Vitamin C 12mg15%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 servings
Easy Chicken Pot Pie
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
 

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. This chicken pot pie recipe is one of my family's favorite cozy dinner meals!

Ingredients
  • 1 cup peeled potatoes, cut in bite-size chunks
  • 3/4 cup carrots, peeled and sliced
  • 1/2 cup butter (1 stick)
  • 1/3 cup diced onion
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoons pepper
  • 1 1/2 cups chicken broth or stock
  • 3/4 cup milk
  • 2 cups cubed cooked chicken
  • 3/4 cup frozen peas
  • 1/4 cup frozen corn
  • 1 package refrigerated double pie crust (or your favorite homemade recipe)
Instructions
  1. Put the potatoes and carrots in a large pot, and cover it with water. Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook. Drain water and set potatoes and carrots aside.
  2. In the large pot, combine the butter and onion over medium heat, while the butter melts, stir often, cooking the onions. When onions are soft, add the flour and seasonings and mix well. Add the broth and milk. Stir until thickened. Add the chicken, peas, corn, potatoes and carrots and stir to combine.
  3. Prepare pie dish by lining it with an uncooked pastry crust. Pour the chicken and vegetable mixture into the pie shell. Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.
  4. Crack an egg into a bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam. Bake in a preheated oven at 425ºF for 35-40 minutes. Let cool for about 10 minutes before digging in. Enjoy!
Recipe Notes
  • Make ahead. 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.
  • Chicken pot pie can be prepared and frozen before baking. Sometimes I double the recipe and freeze one pie for an easy dinner option for another day. In my opinion, it works best to freeze unbaked chicken pot pies 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 foil or use a pie shield.
  • Storing leftovers. Place any leftover chicken pot pie in an airtight storage container in the refrigerator 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.

 

 

 

 

Photos by Molly at Yes to Yolks.

Author: Kim
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, easy chicken pot pie

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