Nothing says comfort food like Easy Chicken Pot Pie—a warm, creamy filling packed with tender chicken and hearty vegetables, all wrapped in a golden, flaky crust. It’s the kind of meal that makes you feel cozy inside, perfect for a weeknight dinner or a special Sunday meal. And the best part? It’s surprisingly simple to make!
Why You’ll Love Easy Chicken Pot Pie
- Classic Comfort Food – Creamy, hearty, and loaded with flavor.
- Quick & Easy – Uses simple ingredients and minimal prep time.
- Great for Leftovers – The flavors get even better the next day!
- Family-Friendly – A guaranteed hit with both kids and adults.
- Customizable – Swap in your favorite veggies or protein for a personalized touch.
Ingredients
Here’s everything you need for this easy and delicious chicken pot pie:
- Cooked Chicken – Shredded or diced, leftover rotisserie chicken works great.
- Mixed Vegetables – A frozen mix of peas, carrots, corn, and green beans keeps things simple.
- Butter – Adds richness to the filling.
- All-Purpose Flour – Helps thicken the creamy sauce.
- Chicken Broth – Enhances the flavor and creates the perfect consistency.
- Milk – Makes the sauce extra creamy.
- Seasonings – Salt, pepper, garlic powder, and a touch of thyme for depth of flavor.
- Pie Crust – Store-bought or homemade, it’s the finishing touch that makes it irresistible.
- Egg Wash (Optional) – For a beautifully golden crust.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bring this cozy dish to life:
- Preheat the Oven – Set your oven to 375°F (190°C) to ensure even baking.
- Make the Filling – In a pan, melt butter and stir in flour, cooking until golden. Slowly whisk in chicken broth and milk, cooking until thickened.
- Add the Chicken & Veggies – Stir in cooked chicken and vegetables, then season to taste. Let the mixture simmer for a few minutes.
- Prepare the Pie Crust – Roll out the bottom crust and fit it into a pie dish. Pour the filling evenly inside.
- Top & Seal – Place the second crust over the filling, sealing the edges. Cut small slits on top to allow steam to escape.
- Bake to Perfection – Brush with an egg wash if desired, then bake for 30-35 minutes until golden brown.
- Cool & Serve – Let it rest for a few minutes before slicing and enjoying!
How to Serve Easy Chicken Pot Pie
- With a Side Salad – A fresh green salad balances the richness.
- Pair with Mashed Potatoes – For an extra comforting meal.
- As a Standalone Dish – It’s hearty enough to enjoy on its own!
- Garnish with Fresh Herbs – A sprinkle of parsley adds a pop of color.
Additional Tips
- Use Rotisserie Chicken – A great shortcut for easy prep.
- Make It Ahead – Assemble in advance and bake when ready.
- Double the Recipe – Freeze one for later—it reheats beautifully!
- Try Puff Pastry – For an extra flaky crust, use puff pastry instead of pie dough.
- Thicken the Sauce More – If needed, add a bit more flour to the filling.
FAQ Section
Q1: Can I use turkey instead of chicken?
A1: Absolutely! Leftover turkey works perfectly in this recipe.
Q2: Can I make chicken pot pie ahead of time?
A2: Yes! Assemble the pie and refrigerate until ready to bake.
Q3: How do I store leftovers?
A3: Keep leftovers in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze chicken pot pie?
A4: Yes! Freeze before baking, then bake straight from frozen, adding 10-15 extra minutes.
Q5: What can I use instead of pie crust?
A5: Puff pastry, biscuit dough, or even crescent roll dough are great alternatives.
Q6: How do I prevent a soggy crust?
A6: Pre-baking the bottom crust for a few minutes helps keep it crisp.
Q7: Can I make this dairy-free?
A7: Yes! Use dairy-free butter and substitute milk with a plant-based alternative.
Q8: What’s the best way to reheat chicken pot pie?
A8: Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain the crispy crust.
Q9: Can I add cheese to the filling?
A9: Definitely! A handful of shredded cheddar makes it extra creamy.
Q10: Do I have to use frozen vegetables?
A10: Nope! Fresh veggies work just as well—just sauté them slightly before adding.
Conclusion
Easy Chicken Pot Pie is the ultimate comfort food, packed with creamy, savory goodness and wrapped in a flaky crust. It’s a no-fail recipe that’s perfect for busy nights, lazy Sundays, or whenever you’re craving something warm and cozy. Give it a try you won’t regret it!
Print
Easy Chicken Pot Pie
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This easy homemade chicken pot pie is creamy, comforting, and packed with shredded chicken, vegetables, and a crispy golden crust. Made with pre-made pie crust and a rich, flavorful filling, this recipe comes together in just 20 minutes of prep for a delicious family dinner!
Ingredients
For the Filling
- 2 tbsp olive oil
- 4 tbsp butter
- 1/2 onion (finely chopped)
- 1–2 tbsp minced garlic
- 2–3 chicken stock cubes (I use Knorr)
- 4 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp chili flakes
- 1/2 tsp oregano
- 2 1/4 cups boiled, shredded chicken (250g)
- 1 1/2 cups frozen mixed vegetables (corn, carrots, and peas)
- 3/4 cup shredded mozzarella cheese (optional)
For the Crust
- 1 to 2 sheets of pre-made pie crust (for top only or both top and bottom)
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
Step 1: Prepare the Filling
- Preheat oven to 400°F (200°C). Grease a 7×11” baking dish (or 9” round pie dish for a taller pie) with butter.
- Heat olive oil and butter in a pan over medium heat.
- Add chopped onion and sauté until translucent. Stir in garlic and chicken stock cubes, cooking for 1 minute.
- Sprinkle in flour, then slowly pour in milk, stirring continuously. Add salt, pepper, chili flakes, and oregano.
- Cook until the mixture thickens and starts to bubble.
- Turn off the heat and stir in shredded chicken, mixed vegetables, and mozzarella (if using).
- Adjust seasoning and consistency—add more milk if needed.
Step 2: Assemble the Pie
- If using a bottom crust, press it into the pie dish. Otherwise, pour the filling directly into the dish.
- Cut the remaining pie crust into 2” squares and arrange them over the filling, leaving small gaps for steam to escape.
- In a small bowl, whisk egg yolk and milk. Brush the crust with egg wash.
Step 3: Bake
- Bake for 30-40 minutes until the crust is golden and crispy.
- If the crust browns too quickly, cover with aluminum foil.
- Let cool slightly before serving. Enjoy while warm!
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 4g
- Sodium: 590
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg