Easy Chicken Pot Pie

Homemade 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 a 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!

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

Reasons to make this recipe

• Comes together with little effort. Use a store-bought pie crust and cooked chicken for convenience. This recipe only requires 15 minutes of prep time and the oven does the rest of the work! It’s way simpler than you might think to make.
• Perfect for using up Thanksgiving leftovers. Simply use turkey instead of chicken. You can even mix in any leftover carrots, corn or other vegetable that’s lurking in the fridge.
• Serves a crowd. You can easily feed 8 people with this recipe, and everyone loves it!

Ingredients needed

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

• Potatoes. Use any white potato you prefer. We like to use Yukon gold potatoes for the best buttery, creamy texture.
• Carrots. Classic in chicken pot pie!
• Butter. Helps to cook the onions down and makes the gravy rich and luscious.
• Onion. Diced onion adds delicious aromatic flavor to the dish.
• Flour. Use all-purpose flour to thicken the sauce and make it perfectly creamy.
• 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 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 chicken breasts and follow this recipe for my perfect baked chicken.
• 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. We love this homemade flaky pie crust.

How to make this recipe

This meal is comfort food at its finest! It’s really very simple to make, too! Here’s the easy process:

1. Cook the veggies. Start by cooking the potatoes and carrots until tender, but not overly soft. We typically cook them for several minutes in a pot of boiling water, but you could also roast them in the oven until tender.
2. Make the filling. Meanwhile, add butter and onion to a large pot over medium heat; stir frequently as butter melts and onions become soft. Once the onions are 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. 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. Cover with the top pie crust, pinch seams of dough to seal and flute around the edges.

4. Egg wash & bake. Brush a beaten egg over the top and cut some small slits in the top. The slits are so it can vent steam. Bake for about 35 minutes and until pie is golden brown. Let cool and then dig in!

Expert 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!

• 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

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 ham in this recipe.
• Vegetables. Feel free to add other vegetables 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 garlic, minced, with the onion.
• Crust. To change things up, you can use puff pastry as the crust instead of a pastry shell pie crust.

Serving suggestions

When I serve chicken pot pie, I like to keep the sides simple because it’s pretty much a complete 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, avocado 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 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.

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. We 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
• Beef Chili Recipe

If you try this 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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Easy Chicken Pot Pie

Yield: 8 servings

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes 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 dish can be made ahead of time and it's freezer friendly. It's the perfect warm & cozy dinner to enjoy this time of year!

Author: Kim

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)
• 1 egg, for an egg wash over the crust

Instructions 

• 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. While the veggies are cooking (or after the veggies cook), in a 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 the gravy has thickened.
  
• Add the chicken, peas, corn, potatoes and carrots to the gravy and stir to combine.
  
• 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.
  
• 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!
  

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

Serving: 1serving, Calories: 436kcal, Carbohydrates: 37g, Protein: 17g, Fat: 25g, Saturated Fat: 11g, Cholesterol: 60mg, Sodium: 631mg, Potassium: 384mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2471IU, Vitamin C: 12mg, Calcium: 31mg, Iron: 2mg

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