When the weather starts to turn a bit brisk, I am immediately ready for some classic comfort food. This easy chicken pot pie is one of my favorite comfort foods to make once the leaves start to fall.
While there are plenty of pre-packaged versions at the grocery store, there is nothing quite like a homemade chicken pot pie. The juicy chicken and crisp veggies are enveloped in a creamy sauce and wrapped in a savory, flaky crust — it’s like a big, warm hug on a plate.
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Some comfort foods can be time-consuming (I’m looking at you, lasagna) but this easy recipe comes together quickly. It has minimal prep time and since you’re only using one pan on the stovetop, cleanup is done in no time.
The next time you’re looking for a simple chicken pot pie recipe with all the classic flavors, try this one. I guarantee your whole family will be asking for seconds (or more!).
Common Questions about Chicken Pot Pie
How can I keep the bottom crust from becoming soggy?
Sprinkling grains like dried breadcrumbs or cornmeal will help prevent the crust from becoming soggy from the filling during baking.
Is chicken pot pie healthy?
Chicken pot pie is a balanced meal that can be a part of a healthy diet when consumed in moderation. You can also adjust the ingredients to fit your lifestyle.
How can I make this dish even easier?
Instead of cooking chicken breast ahead of time, pick up a rotisserie chicken or pre-packaged shredded chicken at the grocery store. You can also buy frozen diced onions instead of chopping your own — just warm them in the microwave and drain off any excess moisture.
Making Chicken Pot Pie Ahead of Time
You can make the filling for chicken pot pie ahead of time and keep it in the refrigerator for up to 24 hours before baking it in the crust.
It’s quite possible you won’t have leftovers after this delicious meal, but if you do there are a few ways to store it.
Leftover chicken pot pie can be stored in the refrigerator in an airtight container, or covered with aluminum foil for 3 to 5 days.
Chicken pot pie can be frozen whole after cooking, or in slices — after it comes to room temperature, wrap it tightly in plastic wrap or store slices in zip-top bags. It can be reheated directly from the freezer for about 35 minutes on 375 in the oven.
Tips For The Best Chicken Pot Pie
- To save time, use frozen vegetables — just warm them slightly in the microwave before adding them to the pot pie.
- Placing the pie plate on a baking sheet before putting it in the oven to bake may make it easier to remove.
- Make sure that once the milk is added the filling becomes entirely smooth — you don’t want to have to deal with whisking out lumps after you’ve added the chicken and vegetables.
- If you want a shiny crust, try mixing an egg with a bit of milk or water to make an egg wash. Then, use a pastry brush to spread it over the top layer of crust before baking.
- Refrigerated pie crusts (thawed)
- Chopped onion
- All-purpose flour
- Black pepper
- Chicken stock or broth
- Milk (2% or whole)
- Mixed veggies or peas and carrots (cooked)
- Chicken breast (cooked and chopped uniformly)
Kitchen Supplies You’ll Need
- Saucepan/skillet (large)
- 9-inch pie plate or a casserole dish (will need to purchase rectangular pie crust or puff pastry instead of the traditional round variety if you choose to use a casserole dish)
- Aluminum foil
- Sharp knife
How to Make Chicken Pot Pie
- Press 1 layer of the crust into the bottom of the prepared pie plate or casserole dish. Trim any excess dough around the edge.
- In a large saucepan or skillet, melt the butter over medium heat, ensuring not to overheat it.
- Next, gently stir the onions into the melted butter. Be sure not to caramelize the onions — they should be soft and translucent.
- Remove the onions and butter from the heat.
- Then, gradually add the flour while stirring the onions and butter. The mixture will remain slightly lumpy.
- Season the flour mixture with salt and pepper and stir to fully incorporate all ingredients.
- Next, slowly add the chicken broth while continuously stirring.
- Once the broth is incorporated, add the milk.
- Place the pot back on the stove. Bring it to a boil while constantly stirring.
- Once the mixture has begun to boil, reduce the heat and allow it to simmer while continuing to stir. The mixture should become thick enough to coat a spoon.
- Add the vegetables and the chopped chicken to the pan and stir until all ingredients are coated and well combined.
- Gently pour the filling over the top of the crust in the pan.
- Cut small slits into the second crust to allow for steam to escape during cooking.
- Place the upper crust on top and seal the edges. Using a fork to crimp will help the edges to adhere and to remain sealed while cooking.
- Next, use foil to cover just the edges of the crust.
- Place the dish in the preheated oven and bake until the top is golden brown and the filling is bubbly.
- Remove the dish from the oven and allow it to cool slightly before serving.
What to Serve With Chicken Pot Pie
Chicken pot pie is a hearty, complete meal all on its own but you can easily add some savory (or slightly sweet) sides to dress it up.
- Sauteed mushrooms
- Roasted asparagus
- Grilled zucchini
- Squash Casserole
- Brussels sprouts with bacon
- Steamed broccoli
- Honey-glazed carrots
- Apple or cranberry sauce
- Potatoes or sweet potatoes (baked, fried, or mashed)
Why You Should Make This Recipe
- Comforting – On a chilly night after a long day, chicken pot pie is the ultimate comfort food.
- Delicious – With its hearty, creamy filling paired with the flaky pie crust, this simple recipe delivers on both flavor and texture.
- Easy – It only takes one pan to whip up the filling and using store-bought pie crust makes it a cinch to assemble.
- Convenient – With ingredients that are easily accessible at a local grocery store, and only a few simple steps, this recipe will get dinner from the oven to the table pronto.
Variations and Add-ins
- Herbs – Try adding your favorite herbs and spices. Rosemary and thyme go particularly well with poultry.
- Lemon – Citrus, particularly lemon, brightens up any savory dish as well as soups and stews. Add just a splash to the filling of the chicken pot pie before pouring it into the crust.
- Heat – While a traditional chicken pot pie is fairly mellow, if you’re a spice-lover you can shake in some hot sauce or sprinkle crushed red pepper into the filling.
- Smokiness – If you love smoky flavor, experiment with adding a few drops of liquid smoke or shake some smoked paprika onto the crust or into the filling.
- Vegetables – While peas, carrots, and beans are pretty standard veggies for a chicken pot pie, you can customize it with your own favorites. Sauteed mushrooms can add umami while broccoli florets or chopped cauliflower can add crunch.
- Cream of chicken soup – If you’re particularly short on time, you can mix the veggies and chicken with cream of chicken soup to make chicken pot pie filling instead. Just thin it out to the desired consistency with milk or heavy cream, and season to taste.
- Lower carb – Reduce the carbs by using gelatin, xanthan gum, or agar agar to thicken the broth. You can also make your own pie crust using your preferred flour substitute.
- Leftover turkey – Instead of chicken, try turkey. It’s a great way to use up those Thanksgiving leftovers.
- Oil – Substitute your preferred cooking oil for the butter — olive oil is one of my favorites.
- Crust – Swap out the store-bought crust for your own homemade crust.
- Soup – If you love pot pie – you’ll want to try our Chicken Pot Pie Soup too!
If you love this easy chicken pot pie recipe, you’re going to love these other comfort food dinners too. Please click each link below to find the easy, printable recipe!
Other Easy Chicken and Turkey Casserole-Style Dishes
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Easy Chicken Pot Pie
- 2 refrigerated pie crusts thawed according to package directions
- ¼ cup butter
- ⅓ cup onion chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups chicken broth
- ½ cup milk 2% or whole
- 1 ½ cups mixed veggies or peas & carrots – cooked
- 3 cups chicken breast cooked & chopped
- Preheat oven to 425°F.
- Line a 9-inch pie plate with 1 layer of crust, trimming the excess around the edge if necessary. Set aside.
- 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 the 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 the heat.
- Mix in the vegetables and chopped chicken until well combined.
- Pour the filling into the crust.
- Before adding the top crust, cut slits in the dough for ventilation, then add that layer of the crust over the filling. Seal the edges of the crust by crimping with a fork or fold the top edges under the bottom crust and press them together to seal tightly. To prevent the edges of the crust from burning, cover only the edges with a ring of tin foil.
- 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.
- 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.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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