Hey y'all! If you're craving pure comfort food, my Homemade Easy Chicken Pot Pie Recipe is about to be your new favorite. Packed with tender Chicken, crisp veggies, and a creamy herb sauce all wrapped up in a golden, flaky crust—this classic dish is perfect for weeknight dinners, potlucks, or cozy Sunday suppers. It’s as simple as it is scrumptious. Let’s get cooking!
Why You'll Love This Homemade Easy Chicken Pot Pie Recipe
- Super simple to prepare—great for busy weeknights!
- Rich, creamy filling and golden, buttery crust in every bite.
- Easily customizable with your favorite veggies or proteins.
- Perfect for meal prepping and reheats like a dream.
- Crowd-pleasing comfort food that's family-friendly.
Ingredients for Homemade Easy Chicken Pot Pie Recipe
- 2 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- ½ cup chopped onion
- 1 ¾ cups chicken broth
- ⅔ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 unbaked 9-inch pie crusts (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Directions for Homemade Easy Chicken Pot Pie Recipe
Step 1: Prepare the Filling
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter. Add chopped onion and sauté until soft, about 3-4 minutes.
- Sprinkle in the flour, stirring for 1-2 minutes to make a roux. Slowly whisk in chicken broth, then milk, until smooth and thickened, about 2-3 minutes.
- Stir in salt, pepper, thyme, chicken, and mixed veggies. Simmer for 3-4 minutes, then remove from heat.
Step 2: Assemble the Pot Pie
- Fit one pie crust into a 9-inch pie dish, gently pressing into the bottom and up the sides.
- Pour the creamy chicken filling over the bottom crust and spread evenly.
- Top with the second pie crust, sealing the edges by crimping. Cut a few slits in the center for steam to escape.
- Brush the top crust with beaten egg for a glossy, golden finish.
Step 3: Bake the Chicken Pot Pie
- Bake for 30-35 minutes, or until the crust is golden brown and crisp.
- If crust browns too quickly, cover the edges with foil halfway through baking.
- Let the pot pie rest for 10 minutes before slicing and serving.
Notes for Success
- For an even richer filling, substitute half the milk with heavy cream.
- If using raw chicken, cook it thoroughly in advance; see this handy chicken poaching guide.
- Let the pie cool slightly before serving for tidier slices.
Variations of Homemade Easy Chicken Pot Pie Recipe
- Turkey Pot Pie: Swap chicken for leftover turkey.
- Vegetarian Version: Use mushrooms and extra veggies, and substitute veggie broth.
- Crustless Pot Pie: Pour filling into a casserole and top with biscuit dough or puff pastry.
Required Equipment
- Large skillet
- Whisk
- Wooden spoon or spatula
- 9-inch pie dish
- Rolling pin (if using homemade crust)
- Pastry brush
Storage Instructions for Homemade Easy Chicken Pot Pie Recipe
- Let leftovers cool to room temperature.
- Cover and store in the refrigerator for up to 4 days.
- For longer storage, wrap tightly and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until hot and bubbly.
Serving Recommendations & Suggested Pairings
- Pair with a light, crisp green salad for freshness.
- Serve alongside buttery mashed potatoes or crusty bread for ultimate comfort.
- Try with a chilled glass of Chardonnay for a perfect match.
Pro Tips for the Best Homemade Easy Chicken Pot Pie Recipe
- Use cold pie dough for a flaky, tender crust—check out these pie crust tips from King Arthur Baking.
- Dice veggies uniformly for even cooking and beautiful presentation.
- Let pie rest before slicing to keep the filling from spilling out; learn more about pie cooling in this Bon Appétit guide.
FAQ: Homemade Easy Chicken Pot Pie Recipe
- Can I use rotisserie chicken? Absolutely—shredded rotisserie chicken saves time and adds extra flavor.
- Can I make this pot pie ahead of time? Yes! Assemble the pie a day ahead, cover, and refrigerate until ready to bake.
- Can I freeze pot pie before baking? Yes, freeze unbaked pot pie and bake from frozen, adding 15-20 minutes to the cook time.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 6 servings
Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots mix
- ½ cup chopped celery
- ½ cup chopped onion
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ⅔ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 (9-inch) refrigerated pie crust
Instructions
-
1Preheat oven to 425°F (220°C).
-
2In a large skillet over medium heat, melt butter. Add onion and celery; cook until softened, about 4 minutes.
-
3Stir in flour, salt, pepper, and thyme, and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Cook, stirring, until thickened, 3-5 minutes.
-
4Add cooked chicken, peas and carrots. Stir to combine, then remove from heat.
-
5Pour the filling into a 9-inch pie dish. Cover with the pie crust, trim and seal the edges, and cut a few small slits in the top to vent.
-
6Bake for 30-35 minutes or until the crust is golden brown. Cool for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply