Chicken Pot Pie is my go-to comfort food, combining tender chicken and vegetables in a creamy sauce, all wrapped in a flaky, golden crust. It’s easy to make and always a crowd-pleaser.
Last month, I shared with you a GREAT COPYCAT Cracker Barrel Chicken Pot Pie Recipe. To be honest, it was rich and flavorful, but a bit time-consuming. Over the last 2 days, I’ve received a lot of requests for an easy Chicken Pot Pie recipe because some subscribers found the last one a bit too complicated.
So, I decided to share this easy-to-make Chicken Pot Pie recipe. I use simple ingredients like cooked chicken, frozen vegetables, and pre-made pie crusts to keep things quick and straightforward.
The best thing about this recipe is that it’s adjustable—you can add your favorite vegetables or swap out the chicken for turkey to make it more suited to your taste.
Chicken Pot Pie is a classic comfort food dish consisting of a savory pie filled with a creamy mixture of cooked chicken, vegetables, and seasonings, all encased in a flaky pie crust.
The filling is typically made with ingredients like chicken, peas, carrots, and potatoes, combined with a rich, thick sauce. The pie is baked until the crust is golden and the filling is bubbly, resulting in a warm, hearty meal that’s perfect for any occasion.
- For the Filling:
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas and carrots
- 1 cup diced potatoes (or use frozen hash browns)
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons butter
- For the Crust:
- 1 package refrigerated pie crusts (usually comes with 2 crusts)
- 1 egg, beaten (for egg wash, optional)
Step 1:
Preheat your oven to 425°F (220°C).
Step 2:
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and cook until softened about 3-4 minutes.
Step 3:
Stir in the flour and cook for another minute. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
Step 4:
Add the cooked chicken, frozen peas and carrots, diced potatoes, dried thyme, dried parsley, salt, and pepper. Mix well and cook for another 5 minutes. Remove from heat.
Step 5:
Roll out one pie crust and fit it into a 9-inch pie dish.
Step 6:
Pour the chicken filling into the prepared pie crust.
Step 7:
Roll out the second pie crust and place it over the filling. Trim and seal the edges, then cut a few small slits in the top crust to allow steam to escape. Brush with beaten egg if desired.
Step 8:
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let the pot pie cool for a few minutes before slicing and serving.
- Sauté the vegetables until they are tender before adding them to the pie. This ensures they are fully cooked and won’t release excess moisture into the filling.
- For convenience and extra flavor, use store-bought rotisserie chicken. It’s already cooked and seasoned, adding depth to your pot pie.
- Taste the filling before adding it to the pie crust and adjust the seasoning if necessary. Adding extra herbs or a dash of salt can make a big difference in flavor.
- If your filling seems too runny, let it simmer a bit longer on the stove to thicken. You can also mix a tablespoon of cornstarch with a little water and stir it into the filling to help it set.
- Preheat your pie dish in the oven before adding the crust and filling. This helps the bottom crust cook more evenly and prevents fogginess.
My favorite way to serve Chicken Pot Pie is with a crisp, fresh side salad. The light, crunchy vegetables, and tangy dressing provide a nice contrast to the creamy, rich pot pie. And if you’re in the mood for something heartier, a side of roasted vegetables or steamed green beans complements the dish perfectly.
But if you’re looking for a simple addition, a slice of warm, crusty bread is always a great choice for soaking up any extra filling. You can also add a fruit salad for a refreshing, sweet side that balances the savory flavors of the pot pie.
To store the Chicken Pot Pie, let it cool completely before covering it. Place it in an airtight container and store it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it. Wrap the pie tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It will last up to 3 months in the freezer. To reheat, thaw it in the refrigerator overnight, then bake at 350°F (175°C) for about 20-30 minutes, or until heated through.
Creamy Mushroom Chicken Pot Pie: Add 1 cup of sautéed mushrooms to the filling for a rich, earthy flavor. You can also use a mushroom-based soup or sauce to enhance the creaminess.
Spicy Chicken Pot Pie: Incorporate 1-2 teaspoons of chili powder or a few dashes of hot sauce into the filling for a spicy kick. Add some diced jalapeños for extra heat if you like.
Chicken Pot Pie with Sweet Potatoes: Substitute diced sweet potatoes for the regular potatoes. Their natural sweetness adds a unique flavor to the pot pie and pairs well with the savory filling.
Gluten-Free Chicken Pot Pie: Use a gluten-free pie crust and thickening agents like cornstarch or gluten-free flour in the filling. Ensure all other ingredients are gluten-free for a suitable alternative.
Can I use store-bought pie crusts?
- Absolutely! Store-bought pie crusts are a convenient option and work well for making Chicken Pot Pie.
How do I prevent the bottom crust from getting soggy?
- Pre-bake the bottom crust for about 10-12 minutes before adding the filling. This helps to set the crust and reduce sogginess.
Can I use leftover chicken?
- Yes, leftover cooked chicken is perfect for Chicken Pot Pie. It saves time and adds extra flavor.
How do I make the pie filling thicker?
- If the filling is too runny, let it simmer longer to reduce, or add a slurry of cornstarch and water to thicken it.
Can I use other vegetables in the pie?
- Yes, you can customize the vegetables to your preference. Options like bell peppers, green beans, or corn can be great additions.
Can I make a dairy-free version?
- Yes, substitute dairy products with plant-based alternatives like almond milk and dairy-free butter, and use a dairy-free pie crust.
Enjoy making and eating this comforting Chicken Pot Pie, a deliciously warm and hearty meal that’s perfect for any occasion. Whether you’re serving it to family or enjoying leftovers, this recipe is sure to become a favorite.
Chicken Pot Pie
Recipe by Wasian CookeryCourse: MainCuisine: AmericanDifficulty: Easy
Prep time
20
minutes
Cooking time
35
minutes
Total time
55
minutes
Chicken Pot Pie is my go-to comfort food, combining tender chicken and vegetables in a creamy sauce, all wrapped in a flaky, golden crust. It’s easy to make and always a crowd-pleaser.
Ingredients
- For the Filling:
2 cups cooked chicken, shredded or cubed
1 cup frozen peas and carrots
1 cup diced potatoes (or use frozen hash browns)
1/2 cup diced onion
1/4 cup diced celery
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and pepper to taste
2 tablespoons butter
- For the Crust:
1 package refrigerated pie crusts (usually comes with 2 crusts)
1 egg, beaten (for egg wash, optional)
Directions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and cook until softened about 3-4 minutes.
- Stir in the flour and cook for another minute. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the cooked chicken, frozen peas and carrots, diced potatoes, dried thyme, dried parsley, salt, and pepper. Mix well and cook for another 5 minutes. Remove from heat.
- Roll out one pie crust and fit it into a 9-inch pie dish.
- Pour the chicken filling into the prepared pie crust.
- Roll out the second pie crust and place it over the filling. Trim and seal the edges, then cut a few small slits in the top crust to allow steam to escape. Brush with beaten egg if desired.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let the pot pie cool for a few minutes before slicing and serving.
Notes
- If your filling seems too runny, let it simmer a bit longer on the stove to thicken. You can also mix a tablespoon of cornstarch with a little water and stir it into the filling to help it set.
