This homemade Chicken Pot Pie recipe makes the perfect hearty meal that’s packed with chicken and vegetables that cook in a thick and creamy sauce.
It is so easy to prepare this old-fashioned favorite using premade pie crusts that bake above and below the comfort food filling.
Classic Chicken Pot Pie
Our easy Chicken Pot Pie can be prepared in 15 fast minutes and makes a delicious complete one dish dinner.
This creamy chicken pot pie recipe starts with a simple roux made with butter, onions, flour, and chicken broth, then chopped or shredded cooked chicken and vegetables are mixed in to finish the perfect pot pie filling.
Two flaky, tender pie crusts are stuffed with a savory chicken and veggie filling – it’s a substantial supper in each serving, so you can skip the sides and serve it straight from the oven!
Why We Love This Chicken Pot Pie Recipe
- Quick and easy to make.
- Uses simple kitchen staple ingredients.
- Delicious combination of flavors and textures baked between two layers of flaky pie crust.
- Cozy, comforting, creamy, and hearty.
- Perfect dish for chilly fall and winter weeknight meals or any day dinners.
More Chicken Pot Pie Recipes
Chicken Pot Pie Ingredients
- Refrigerated pie crusts
- Butter
- Onion
- Flour
- Salt
- Black pepper
- Chicken broth
- 2% or whole milk
- Mixed veggies: Use fresh or frozen mixed vegetables or choose a simple mix of peas & carrots.
- Cooked chicken breast
Substitutions and Additions
- Vegetarian Version: If you’d like to make your pot pie vegetarian style, simply add in extra vegetables in place of the chicken and use Better Than Chicken Bouillion (no chicken base)!
- Vary the Veggies: This recipe is so versatile! You can use any mix of vegetables, frozen or fresh. In addition to peas and carrots, you can make your own mixture using celery, green beans, sliced mushrooms, spinach, corn, diced potatoes, or your favorite root vegetable.
- Choose Your Chicken: I love using leftover cooked chicken or rotisserie chicken for this recipe. You can even make turkey pot pie with leftover Thanksgiving and Christmas turkey.
Recommended Tools
- Large saucepan or skillet
- 9-inch pie plate
How to Make Chicken Pot Pie
- Make The Filling Mixture: Cook the onions in butter until soft and translucent. Remove from heat and stir in the flour, salt, and pepper. Stir in the chicken broth, until smooth, mix in the milk, then continue to cook until it boils. Reduce the heat and simmer for 1 minute longer, then remove from heat. Mix in the vegetables and chicken.
- Assemble: Line a pie plate with 1 layer of crust, pour in the chicken mixture, then add a layer of crust on top. Crimp the edges to seal.
Pro Tip: To prevent the edges of the crust from burning, cover only the edges with a ring of tinfoil. - Bake: Bake at 425 degrees Fahrenheit for 30-35 minutes or until the top is golden brown. Cool for 10 – 15 minutes.
- Serve: Slice, serve and enjoy!
How To Cook The Chicken for Chicken Pot Pie
To prepare the chicken, you can cook it any way you want: bake, boil, or sauté. You can also use canned chicken or buy a rotisserie chicken. I covered my chicken breasts with olive oil, salt, and pepper, then baked it at 400°F for about 35 minutes or until the internal temperature reached 165°F.
Tips for the Best Chicken Pot Pie
- If the edges of your pot pie aren’t browning enough due to the tinfoil, remove the tinfoil for the last 5-10 minutes of baking.
- The butter mixture will be lumpy after adding the flour, but it will smooth out after adding the chicken broth and milk.
- To save time, use frozen mixed veggies and warm them in the microwave.
- Cut slits in the top of the pie crust to let steam escape.
How To Freeze Chicken Pot Pie
Chicken pot pie is a freezer-friendly meal. You can freeze the pie unbaked or baked and simply heat it when you are ready to feed your family. For best results, I recommend freezing the pie unbaked, so the crust doesn’t get soggy.
To freeze an unbaked pot pie, cover it with aluminum foil and freeze for up to 3 months. When you are ready to bake, place the frozen pie, covered with foil, in a preheated oven. You can bake this dish from frozen, but add an additional 15-20 minutes to the baking time. You don’t have to thaw it first.
To freeze a baked chicken pot pie, let the pie cool completely. Wrap in aluminum foil and freeze for up to 3 months. You can reheat in the oven from frozen and bake until heated through.
How to Store Chicken Pot Pie
- To Store: Store in an airtight container in the refrigerator for 3-5 days.
- To Freeze: You can freeze the pie unbaked or baked for up to 3 months.
- To Reheat: Reheat in the oven for best results. You can use the microwave, but the crust may get soggy.
Other Easy Dinner recipes
- Skillet Lasagna
- Tomato Basil Pasta
- Copycat Olive Garden Alfredo Sauce
- Sheet Pan Fajitas
- Crockpot Marry Me Chicken
- Smothered Chicken
- Chicken Pot Pie Soup
Chicken Pot Pie
Ingredients
- 2 refrigerated pie crusts thawed according to package directions
- ¼ cup butter
- ⅓ cup onion chopped
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (1¾ cups) chicken broth
- ½ cup 2% or whole milk
- 1½ cups cooked mixed veggies or peas & carrots
- 2-3 cups cooked chicken breast chopped
Instructions
- Preheat oven to 425°F.
- Melt the butter in a large saucepan or skillet over medium heat. Add the onions and cook until soft and translucent (about 1-2 minutes).
- Remove from heat and add the flour, salt, and pepper; stir well. Add the chicken broth very slowly, stirring constantly until smooth; mix in the milk. Return to the stove and cook over medium heat until it boils; stirring constantly. Reduce the heat and simmer for 1 minute longer while continuing to stir (mixture should be thick). Remove from heat.
- Mix in the vegetables and chopped chicken until well combined.
- Line a 9-inch pie plate with 1 layer of crust, trimming the excess around the edge if necessary. Pour the filling into the crust. Before adding the top crust, cut slits in the dough for ventilation, then add that layer of crust over the filling. Seal the edges of the crust by crimping with a fork or fold the top crust edges under the bottom crust and press together to seal tightly. To prevent the edges of the crust from burning, cover only the edges with a ring of tinfoil.
- Bake for 30-35 minutes or until the top is golden brown. Remove from the oven and let sit for 5 or 10 minutes to cool. Slice and serve.
Jenn’s Notes
- To Store: Store in an airtight container in the refrigerator for 3-5 days.
- To Freeze: You can freeze the pie unbaked or baked for up to 3 months.
- To Reheat: Reheat in the oven for best results. You can use the microwave, but the crust may get soggy.
- If the edges of your pot pie aren’t browning enough due to the tinfoil, remove the tinfoil for the last 5-10 minutes of baking.
- The butter mixture will be lumpy after adding the flour, but it will smooth out after adding the chicken broth and milk.
- To save time, use frozen mixed veggies and warm them in the microwave.
- Cut slits in the top of the pie crust to let steam escape.
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I like the simplicity of these dishes. What a relief it was to find this site, which takes a single dish and provides many variations using the same or less components.