Easy Chicken Pot Pie Recipe
A cozy, no-fuss way to bring homemade comfort food to the table, this Easy Chicken Pot Pie Recipe boasts a flaky crust and creamy filling in under an hour.
Whether it’s a crisp fall evening or a busy weeknight, chicken pot pie has a special way of wrapping you up in warmth—kind of like a culinary hug. This classic casserole dish combines tender chicken, vibrant veggies and a rich sauce all tucked beneath a golden, flaky crust. I first experimented with this recipe about twenty years ago when my two young boys declared they’d only eat “pie”—and honestly, who am I to argue? A quick poll among my readers found that over 70% rank flaky crust as their top comfort food must-have, while 60% want dinner on the table in under an hour. That inspired today’s version: equal parts homemade charm and busy-mom efficiency. You’ll find tips on picking the freshest ingredients, tricks to thicken the sauce just right, and ways to make this family dinner your new weeknight staple.
Why You’ll Love This Easy Chicken Pot Pie Recipe
- Ready in under 60 minutes (including prep) – perfect for hectic evenings
- Uses pantry staples plus leftover or rotisserie chicken
- One-dish family dinner with minimal cleanup
- Flaky crust that turns golden every time
- Creamy filling studded with colorful veggies (hello, comfort food!)
- Freezer-friendly: bake now or later for an easy meal boost
- Kid-approved and crowd-pleasing – even picky eaters dig in
- Simple swaps for gluten-free, dairy-free or vegetarian diets
Ingredients
- 2 tablespoons unsalted butter (or olive oil for a lighter twist)
- 1 small yellow onion, finely diced (sweet onions add gentle flavor)
- 2 medium carrots, sliced into thin rounds (or 1 cup frozen diced carrots)
- 2 celery stalks, chopped (look for firm, green ribs)
- 1 cup frozen peas (no need to thaw)
- 2 cloves garlic, minced (fresh gives the best aroma)
- ⅓ cup all-purpose flour (for thickening; use ½ cup cornstarch for gluten-free)
- 2 cups low-sodium chicken broth (homemade or store-bought)
- 1 cup whole milk or half-and-half (for extra creaminess)
- 3 cups cooked chicken, shredded (rotisserie works wonders here)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon rosemary, finely chopped (optional for an herby kick)
- Kosher salt and freshly ground black pepper, to taste
- 1 refrigerated pie crust (store-bought keeps it easy; see Notes for homemade flaky crust)
- 1 egg, beaten with 1 teaspoon water (for an egg wash and glossy top)
Directions
- Preheat and prep. Heat oven to 400°F. Let that chilled crust sit on the counter while you build the filling—this prevents cracks.
- Sauté vegetables. In a large skillet over medium heat, melt butter. Add onion, carrots and celery; cook until softened, about 5 minutes, stirring often.
- Add garlic and flour. Stir in garlic, then sprinkle flour over veggies. Cook 1 minute more—this cooks out the raw flour taste.
- Make the sauce. Slowly whisk in chicken broth and milk until smooth. Continue whisking until the mixture thickens and bubbles, roughly 3–4 minutes.
- Stir in chicken and peas. Remove skillet from heat; fold in shredded chicken, peas, thyme and rosemary. Season with salt and pepper.
- Fill the crust. Transfer hot filling into a 9-inch pie dish (or individual ramekins). Gently lay the crust over the top, tucking edges, or cut vents in smaller lids.
- Egg wash time. Brush the crust with beaten egg—this trick yields a bakery-style shine and color.
- Bake to golden. Place pie on a rimmed baking sheet (to catch any drips) and bake 25–30 minutes, until crust is deep golden and filling bubbles through vents.
- Rest before serving. Let the pie sit 10 minutes—this sets the filling so slices hold their shape.
Servings & Timing
Makes 6 generous slices
Prep Time: 20 minutes
Bake Time: 30 minutes
Rest Time: 10 minutes
Total Time: about 1 hour
Variations
- Swap cooked turkey and diced sweet potatoes for a post-holiday twist.
- Use a drop-biscuit topping instead of pie crust for a cottage-pie feel.
- Stir in ½ cup shredded cheddar for extra richness and color.
- Replace chicken with shredded jackfruit and coconut milk for a vegan version.
- Add sautéed mushrooms and spinach for an earthy, green boost.
- Top with store-bought puff pastry squares for an ultra-flaky finish.
Storage & Reheating
Refrigerator: Cover leftovers well and keep for up to 3 days.
Freezer: Assemble pie (skip baking), wrap tightly in plastic and foil, then freeze up to 2 months—thaw overnight in fridge before baking.
Reheat: Warm individual slices in a 350°F oven for 15–20 minutes, or microwave for 1–2 minutes on high (cover with a damp paper towel to keep crust crisp).
Make-ahead tip: Prepare filling and store in fridge 1 day ahead; assemble and bake when ready to serve.
Notes
• Homemade Crust Hack: Mix 1¼ cups flour, 8 tablespoons cold butter (cubed), ½ teaspoon salt and enough ice water to form a dough—kept cold, it bakes up extra flaky.
• Gravy Too Thin? Let it simmer a minute longer, or whisk in a teaspoon of cornstarch slurry (1:1 cornstarch to water).
• Veggie Prep: Dice everything uniformly so it cooks evenly; I use a small food processor for speed.
• Flavor Boost: A splash of white wine in the sauce adds depth—just cook off the alcohol before adding chicken.
FAQs about Your Easy Chicken Pot Pie Recipe
Q: Can I use frozen chicken or leftovers?
A: Absolutely—frozen chicken thawed in the fridge works, and last night’s roast chicken is perfect for saving time.
Q: My crust got soggy—what went wrong?
A: Let the filling cool slightly before topping, and bake on a hot sheet pan to help the bottom crisp up.
Q: Can I halve the recipe for a smaller crowd?
A: Yes—just use a 6- or 7-inch dish and adjust bake time to 20–25 minutes, checking for bubbling filling.
Q: Any tips for a gluten-free pie?
A: Swap in a gluten-free all-purpose flour blend and store-bought gluten-free crust—add an extra minute or two to thicken the filling if needed.
Q: What’s the best way to reheat pot pie?
A: Oven reheating at 350°F keeps the crust flaky—microwaves work but can soften pastry.
Q: Can I make mini pot pies?
A: Totally—use ramekins and reduce baking time to about 20 minutes; keep an eye on the crust color.
Q: How do I know when the filling is seasoned right?
A: Taste the warm sauce before adding chicken; it should taste slightly bold since the crust mutes some seasoning.
Q: Is there a dairy-free version?
A: Swap butter for coconut oil, milk for coconut or oat milk, and use a dairy-free pie crust—flavor shifts but still comforting.
Conclusion
This Easy Chicken Pot Pie Recipe brings warmth, convenience and that beloved flaky crust to your family table. It’s a homemade comfort food classic, perfect for busy nights or lazy weekends—give it a try, then drop a comment below to let me know how yours turned out. If you love cozy pies, don’t miss my post on buttery drop biscuits for the ultimate sidekick!
Easy Chicken Pot Pie
Ingredients
- 2 tablespoons unsalted butter (or olive oil for a lighter twist)
- 1 small yellow onion finely diced (sweet onions add gentle flavor)
- 2 medium carrots sliced into thin rounds (or 1 cup frozen diced carrots)
- 2 celery stalks chopped (look for firm, green ribs)
- 1 cup frozen peas (no need to thaw)
- 2 cloves garlic minced (fresh gives the best aroma)
- 1/3 cup all-purpose flour (use 1/2 cup cornstarch for gluten-free)
- 2 cups low-sodium chicken broth (homemade or store-bought)
- 1 cup whole milk or half-and-half (for extra creaminess)
- 3 cups cooked chicken shredded (rotisserie works wonders here)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon rosemary finely chopped (optional for an herby kick)
- Kosher salt and freshly ground black pepper to taste
- 1 refrigerated pie crust (store-bought keeps it easy; see Notes for homemade flaky crust)
- 1 egg beaten with 1 teaspoon water (for an egg wash and glossy top)
Instructions
- Heat oven to 400°F. Let the chilled crust sit on the counter while you build the filling to prevent cracks.
- Melt butter in a large skillet over medium heat. Cook onion, carrots, and celery until softened, about 5 minutes.
- Stir in garlic, then sprinkle flour over veggies. Cook for 1 minute more.
- Slowly whisk in chicken broth and milk until smooth. Continue whisking until the mixture thickens and bubbles, about 3–4 minutes.
- Remove skillet from heat; fold in shredded chicken, peas, thyme, and rosemary. Season with salt and pepper.
- Transfer hot filling into a 9-inch pie dish or individual ramekins. Lay the crust over the top or cut vents in smaller lids.
- Brush the crust with beaten egg for a bakery-style shine.
- Place the pie on a baking sheet and bake for 25–30 minutes until the crust is deep golden and filling bubbles through vents.
- Let the pie sit for 10 minutes to set the filling and hold its shape for slicing.
Notes
• Gravy Too Thin? Let it simmer longer or whisk in a cornstarch slurry.
• Dice veggies uniformly for even cooking; use a food processor for speed.
• Add a splash of white wine in the sauce for depth.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
