There’s something about a warm, flaky pot pie that feels like a hug for your soul.
When the air gets cooler, or you simply need a hearty dish to brighten your day, chicken pot pie is the answer.
This Easy Chicken Pot Pie recipe combines simple ingredients and straightforward steps to create a comforting classic.
With a buttery crust and a creamy filling packed with chicken and vegetables, this dish is perfect for family dinners or cozy nights in.
Even if you’ve never made a pot pie before, don’t worry—this recipe is beginner-friendly and guaranteed to impress!
Why We Love This Recipe
Chicken pot pie has stood the test of time for good reason.
It’s the perfect balance of flavors and textures, combining a rich, creamy filling with a crisp, golden crust.
We love this recipe because it’s not only delicious but also versatile.
You can make it with leftover chicken or turkey, add in your favorite vegetables, or even prepare it ahead of time for a stress-free dinner.
The dish is hearty enough to satisfy big appetites yet comforting enough to soothe the soul.
Plus, the ingredients are simple and affordable, making it an excellent option for feeding a crowd without breaking the bank.
Ingredients
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots (fresh or frozen)
- 1 cup diced potatoes, boiled until tender
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
For the Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (optional, for brushing)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Place one of the pie crusts into a 9-inch pie dish, pressing it gently into the bottom and sides.
Step 2: Prepare the Filling
In a large skillet, melt the butter over medium heat.
Once melted, whisk in the flour to create a smooth paste.
Gradually add the chicken broth and milk, whisking constantly to avoid lumps.
Cook the mixture for 3-5 minutes, or until it thickens into a creamy sauce.
Stir in the salt, pepper, and dried thyme.
Add the cooked chicken, peas, carrots, and potatoes to the sauce, mixing until everything is evenly coated.
Remove the skillet from heat.
Step 3: Assemble the Pot Pie
Pour the filling into the prepared pie crust.
Carefully place the second pie crust over the filling, sealing the edges by pinching them together or pressing with a fork.
Trim any excess dough and cut a few small slits in the top crust to allow steam to escape.
If desired, brush the top crust with beaten egg for a shiny, golden finish.
Step 4: Bake
Place the pie dish on a baking sheet to catch any drips.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Step 5: Cool and Serve
Let the pot pie cool for 5-10 minutes before slicing and serving.
The filling will set slightly as it cools, making it easier to cut and serve.
Tips for the Perfect Chicken Pot Pie
Use pre-cooked chicken
Rotisserie chicken or leftovers work perfectly for this recipe, saving you time and effort.
Don’t skip the egg wash
A quick brush of beaten egg gives the crust a beautiful golden color.
Customize your filling
Feel free to add your favorite vegetables or swap the potatoes for sweet potatoes for a unique twist.
Let it cool before serving
Allowing the pie to cool ensures the filling stays intact when slicing.
Variations to Try
Vegetarian Option: Replace the chicken with diced mushrooms and extra vegetables, and use vegetable broth instead of chicken broth.
Cheesy Upgrade: Add 1/2 cup of shredded cheddar cheese to the filling for an extra layer of flavor.
Spicy Kick: Stir in a pinch of cayenne pepper or red pepper flakes for a bit of heat.
Gluten-Free: Use a gluten-free pie crust and substitute all-purpose flour with a gluten-free alternative.
Mini Pot Pies: Divide the filling into ramekins and top each with a small piece of pie crust for individual servings.
Storage and Reheating Tips
Storage
Allow the pot pie to cool completely before covering it tightly with plastic wrap or foil.
Store it in the refrigerator for up to 3 days.
For longer storage, wrap the pie in foil and freeze for up to 3 months.
Reheating
To reheat refrigerated pot pie, place it in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
For frozen pot pie, thaw it in the refrigerator overnight before reheating in the oven.
Avoid microwaving as it can make the crust soggy.
Final Thoughts
This Easy Chicken Pot Pie recipe is a true classic, combining simple ingredients to create a dish that feels both luxurious and comforting.
It’s the perfect solution for busy weeknights or special family dinners, and its versatility means you can adapt it to suit your tastes and dietary needs.
Whether you’re an experienced cook or a kitchen novice, this recipe is approachable, satisfying, and guaranteed to please.
So gather your ingredients, roll out your pie crust, and prepare to indulge in the ultimate comfort food.
There’s nothing quite like the satisfaction of a homemade chicken pot pie!