Chicken Pot Pie
5 Comments
Posted: 01/08/23
Updated: 07/12/23
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Easy Chicken Pot Pie is a classic dinner of comfort food. It starts with a premade crust, is filled with a creamy chicken and vegetable filling and another pie crust. It will fill you up plus warm you up on a cold winter night! Plus, it freezes great so make one and freeze one!
Chicken Pot Pie is the ultimate comfort food. Buttery pie crust, creamy filling, and tons of tasty chicken and veggies, what’s not to love? Even better, this recipe is no-fuss and comes together in only an hour.
Mix it up with this easy Skillet Beef Pot Pie that’s ready in 30 minutes!
Why You’ll Love This Chicken Pot Pie
- This recipe uses refrigerated pie crusts to cut down on time and make assembly effortless.
- The chicken is fully cooked before the pie is constructed, so there are no long wait times or having to guess if the meat is done.
- A simple but tasty homemade filling elevates this pot pie above any store-bought options.
- The entire pot pie comes together in just 1 hour. Once you taste it, you’ll be amazed at how much flavor you achieve with minimal time and effort.
Ingredients for Easy Chicken Pot Pie
- 2 Pie Crusts – Use store-bought refrigerated ones for ease, or make your own!
- Butter – Unsalted butter gives you control over the sodium in the recipe. If you use salted butter, use a light hand when seasoning.
- Onion – Chopped small to sneak them by the kids!
- Flour – Thickens the filling.
- Salt & Pepper – Adjust to taste.
- Chicken Broth – Use your favorite brand.
- Milk – 2% or whole milk will achieve the perfect filling consistency.
- Cooked Mixed Veggies – Use whatever veggies you like. Traditionally, pot pies have carrots and peas, but small chunks of potato or corn are also delicious.
- Chicken Breast – Pre-cook the chicken breast, and chop it into small cubes. Canned chicken that’s drained is a great option or rotisserie chicken is another great option.
How to Make Chicken Pot Pie
Sweat the Onions – Melt butter in a large saucepan over medium heat. Add the chopped onions and cook them until they’re fragrant, soft, and translucent. You’re not looking to add color to the onions. Just draw out its natural sweetness, about 1-2 minutes.
Create Roux – Remove the pan from the heat and add the flour, salt, and pepper. Whisk until the fat and flour fully incorporate into a wet-sand consistency. This roux is what will thicken the pot pie filling.
Incorporate Liquid Ingredients – Stirring constantly, slowly stream the chicken broth into the pan. Once the roux and chicken broth are a smooth mixture, you can add the milk.
Simmer Until Thickened – Return the pan to the stove, stirring constantly, and cook on medium heat until boiling. Then, reduce the heat so the mixture can simmer for another minute while you continue to stir. Once the mixture thickens, you can remove it from the heat.
Combine with Chicken & Veggies – Stir the cooked chicken and veggies into the thickened filling.
Prepare Pie Crust – Unroll one of the pie crusts into a 9-inch pie plate. Trim away any excess crust that hangs over the edges. Next, take the top pie crust and cut a few slits into the center for steam to escape as the pie cooks.
Pro Tip
I hate wasting anything. If you cut some crust off the edges, you can roll it together and make shapes like leaves or polka dots to decorate the top crust. No one will complain about an extra buttery-crisp bite of dough on their plate!
Fill & Top Pie – Pour the filling into the lined pie plate. Then, top the filling with the vented top crust. Next, seal the edges of the crust by crimping it with your fingers or a fork. Or, you could fold the top edges of the crust underneath the bottom edges and press them together to seal.
Protect Edges & Bake – Cover only the edges of the crust with tin foil to prevent burning. Then, bake the pie in a 425°F oven for 30-35 minutes or until the top is golden brown. Once you remove it from the oven, allow it to cool for 5-10 minutes before serving.
Tips for the BEST Chicken Pot Pie!
- Remember to thaw the pie crusts according to the package directions before you start the recipe. There’s nothing worse than getting to the pie crust step and realizing they’re still rock-hard in the fridge.
- The roux will be lumpy! That’s okay. There are chunks of onions in there. Once you add the broth and milk, the mixture will smooth out and thicken up.
- A great time saver is to heat frozen mixed veggies in the microwave. Or you can use those microwave steamer bags that come in various vegetable medleys.
- Don’t forget to cut slits into the top pie crust for steam to escape! Otherwise, the steam will create puffs and bubbles, and the crust will bake unevenly.
- If the edges of the pie aren’t browning enough, remove the foil during the last 5-10 minutes of baking.
Serving Suggestions
Here are some great side dish recipes that go great with pot pie!
- Easy lettuce salad
- Roasted Carrots with Dill
- Mashed Potatoes or Instant Pot Sweet Potatoes
- Oven Roasted Vegetables
How should I store the chicken pot pie?
Store in an airtight container in the refrigerator for 3-5 days.
How can I cook the chicken?
First, I covered the raw chicken breasts with olive oil, salt, and pepper. Then, I bake it at 400°F for about 35 minutes or until the internal temperature reaches 165°F. You can really cook the chicken any way you want: bake, boil, sauté, or even buy a rotisserie chicken.
Do I have to cover the edges of the crust while baking?
Covering the edges for most of the baking is highly recommended to prevent burning. Since the edges are thinner than the rest of the pot pie, they’ll cook and burn the fastest. So try only to cover the very edges. Otherwise, the parts covered by tinfoil won’t brown at the same rate as the rest of the pie.
What if the bottom crust isn’t cooked all the way through after baking?
This Chicken Pot Pie is tested so that the bottom crust should be cooked through. However, if it’s not, you can cover the top of the pot pie with tinfoil and continue baking. This will help keep the top from burning while the bottom crust finishes baking.
This easy Chicken Pot Pie is the perfect recipe for dinner during the winter and it’s so easy to make!
More Classic Dinner Recipe!
- This isn’t your Grandma’s Meatloaf! Classic Meatloaf is full of flavor and delicious. The perfect dinner recipe.
- It’s my Mom’s recipe so you know it’s delicious! This is the BEST Homemade Lasagna!
- Hearty Crock Pot Beef Stew is a classic recipe that you will go to over and over again during the winter months.
- Manicotti is pasta stuffed with cheese and ground beef then topped with sauce and cheese. Pair it with garlic bread and a tossed salad for an easy meal.
- You can’t beat a classic like this creamy, cheesy and delicious Chicken Tetrazzini!
- Turn your pantry staples into this delicious Impossibly Easy Cheeseburger Pie for dinner!
- Chicken Bacon Ranch Meatloaf – Delicious, Easy, Comfort Food! Loaded with Chicken, Bacon, Cheese and Ranch!
- Looking for an easy Crock Pot Dinner that’s comforting, delicious and your family will love? This Crock Pot Chicken Pot Pie recipe checks all those boxes!
- Green Bean Chicken Skillet – Chicken Breast with String Green Beans and Tomatoes in a Creamy Garlic Wine Sauce! Quick and Easy Dinner Recipe Ready in 30 Minutes!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Chicken Pot Pie
Easy homemade Chicken Pot Pie with a flaky crust, creamy chicken filling makes the perfect hearty, dinner recipe when you are craving comfort food!
Ingredients
- 2 refrigerated pie crusts thawed according to package directions
- ¼ cup butter
- ⅓ cup onion chopped
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups chicken broth (1 can)
- ½ cup 2% or whole milk
- 1 ½ cups cooked mixed veggies or peas & carrots
- 2-3 cups cooked chicken breast chopped
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large saucepan or skillet melt the butter over medium heat. Add the chopped 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 in the preheated oven at 425 degrees Fahrenheit or until the top is golden brown. Remove from the oven and let sit for 5 or 10 minutes to cool. Slice and serve.
Tips
- Remember to thaw the pie crusts according to the package directions before you start the recipe. There’s nothing worse than getting to the pie crust step and realizing they’re still rock-hard in the fridge.
- The roux will be lumpy! That’s okay. There are chunks of onions in there. Once you add the broth and milk, the mixture will smooth out and thicken up.
- A great time saver is to heat frozen mixed veggies in the microwave. Or you can use those microwave steamer bags that come in various vegetable medleys.
- Don’t forget to cut slits into the top pie crust for steam to escape! Otherwise, the steam will create puffs and bubbles, and the crust will bake unevenly.
- If the edges of the pie aren’t browning enough, remove the foil during the last 5-10 minutes of baking.
Nutrition Information
Calories: 476kcal (24%), Carbohydrates: 41g (14%), Protein: 21g (42%), Fat: 25g (38%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 63mg (21%), Sodium: 806mg (35%), Potassium: 335mg (10%), Fiber: 4g (17%), Sugar: 2g (2%), Vitamin A: 2579IU (52%), Vitamin C: 5mg (6%), Calcium: 61mg (6%), Iron: 3mg (17%)
Lorraine Schreiner says
The chicken pot pie was awesome, thank you
Courtney says
Thank you!
Kim Vredenburg says
Can this recipe be made ahead of time & froze to make later?
Sioux says
LOVE POT PIE’S, JUST ABOUT ANY KIND OR AMOUNT. WILL MAKE THIS ONE.
I ALSO REALLY ENJOY YOUR SECRETS ABOUT SOME OF YOUR RECEIPE’S. COOKING WITH YOU HAS BEEN A JOY. THANK YOU JULIE!
Courtney says
Awww… This comment makes me so happy! Thank you for being here and trying my recipes. 🙂