Easy Chicken Pot Pie

Name: Easy Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup peas; 1/2 cup celery, diced; 1/3 cup butter; 1/3 cup flour; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon onion powder; 1 3/4 cups chicken broth; 2/3 cup milk; 1 package refrigerated pie crusts (2 crusts); 1 egg (for egg wash)

Highlighted under: Comfort Food

Savor the comforting taste of homemade Easy Chicken Pot Pie, the ultimate cozy dish that combines tender chicken, fresh vegetables, and a creamy sauce, all tucked into a buttery, flaky crust. Perfect for family dinners or meal prep, this hearty recipe is both simple to make and irresistibly delicious, bringing warmth and happiness to any table.

Created by

Paige Sullivan

Last updated on 2025-12-14T10:27:54.692Z

This easy chicken pot pie serves as the perfect comfort food, ideal for chilly evenings or gatherings with loved ones.

The Perfect Comfort Food

There's something truly special about a warm, homemade chicken pot pie. This classic dish evokes feelings of nostalgia, reminding many of family gatherings and cozy dinners. The combination of tender chicken, vibrant vegetables, and a velvety sauce, all encased in a flaky crust, makes it a quintessential comfort food. Each bite is like a warm hug, perfect for chilly evenings or when you're in need of some culinary comfort.

Not only is this Easy Chicken Pot Pie delicious, but it's also versatile. You can customize the filling with your favorite vegetables or even add herbs and spices for a personal touch. This makes it a great way to use up leftovers or seasonal produce. It's a dish that encourages creativity in the kitchen while still being simple enough for beginner cooks.

Meal Prep Friendly

This chicken pot pie is an excellent choice for meal prep. You can easily make it ahead of time and store it in the freezer. Simply bake it, let it cool, and then wrap it tightly before freezing. When you're ready to enjoy it, just pop it in the oven for a quick reheat. It’s a great solution for busy weeknights when you want a home-cooked meal without the fuss.

Additionally, using refrigerated pie crusts cuts down on prep time significantly. You can focus more on creating a flavorful filling while still delivering a homemade look and taste. This means you can enjoy the satisfaction of a pie without spending hours in the kitchen, making it perfect for families on the go.

Tips for a Perfect Pie

For an extra crispy crust, consider blind baking the bottom crust for a few minutes before adding the filling. This ensures a stunner texture and prevents it from becoming soggy. Make sure to use a deep dish or a pie pan with high sides, as the filling tends to rise during baking and you want to catch every delicious drop!

Don't forget to let the pie rest for a few minutes after baking. This helps the filling set and makes slicing much easier. If you want to elevate the presentation, serve individual portions in ramekins for a lovely dining experience. Plus, your family and guests will appreciate the personal touch!

Ingredients

For the filling

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1/2 cup celery, diced
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 3/4 cups chicken broth
2/3 cup milk

For the crust

1 package refrigerated pie crusts (2 crusts)
1 egg (for egg wash)

Directions

Prepare the Filling

In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and onion powder until smooth. Gradually add in chicken broth and milk, stirring constantly until the mixture thickens. Add chicken, carrots, peas, and celery. Mix well and remove from heat.

Assemble the Pie

Preheat your oven to 425°F (220°C). Roll out one pie crust in a pie dish, fill it with the chicken mixture, then cover with the second pie crust. Seal the edges and cut a few slits in the top to allow steam to escape. Brush the top with a beaten egg.

Bake the Pie

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.

Variations to Try

While the classic chicken pot pie is beloved, there are countless variations that can take it to the next level. Try adding a splash of white wine or a handful of fresh herbs like thyme or rosemary for an aromatic twist. You can also swap out the chicken for turkey or even make a vegetarian version using mushrooms and hearty greens.

Consider experimenting with different types of cheese in the sauce for a creamy, indulgent touch. A sharp cheddar or a tangy goat cheese can add depth to the flavor profile, making it even more irresistible.

Serving Suggestions

Pair your Easy Chicken Pot Pie with a simple green salad or some steamed vegetables for a well-rounded meal. A tangy vinaigrette can brighten up the dish and complement the rich flavors of the pie beautifully. Additionally, crusty bread or biscuits serve as a perfect side to soak up any leftover sauce.

For a fun twist, serve your pie with a dollop of cranberry sauce or a side of apple chutney. The sweetness of these condiments can provide a delightful contrast to the savory filling, enhancing the overall dining experience.

Storage and Reheating

To store your chicken pot pie, let it cool completely before covering it with plastic wrap or aluminum foil. It’s best enjoyed within 3-4 days if stored in the refrigerator. For longer storage, you can freeze it for up to 3 months, ensuring you have a delicious meal ready whenever the craving strikes.

When it’s time to reheat, place the pie in the oven at 350°F (175°C) until heated through. If the crust looks like it's browning too much, cover it with a piece of foil to protect it from direct heat. This will keep both the filling warm and the crust perfectly crisp while you enjoy your hearty meal.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well for this recipe and save prep time.

→ Can I make this ahead of time?

Absolutely! You can prep the filling a day in advance and assemble the pie just before baking.