Mom’s old-fashioned easy chicken pot pie recipe is the perfect family-friendly comfort food dinner! This cozy casserole features chicken and vegetables in a made-from-scratch creamy sauce that’s topped with a buttery, flaky, pie crust.
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If you’re looking for even more easy chicken recipes, be sure to try this easy chicken pot pie with biscuits, chicken and biscuits, dump-and-bake chicken alfredo pasta casserole, country chicken and biscuits, a 5-ingredient crescent roll chicken casserole, and this popular chicken and stuffing casserole, too!
Video: How to Make the Easiest Chicken Pot Pie Ever
This cozy meal tastes like a made-from-scratch labor of love — but actually takes advantage of a handful of simple shortcuts (like a store-bought pie crust, rotisserie chicken, and frozen veggies). It’s truly the easiest chicken pot pie ever!
Oh my, this was the best chicken pot pie I have tasted. I made it exactly as listed and it came out delicious! I have tried different pot pie recipes and the filling was either too watery or the crust would burn. Thank you so much for this truly delicious and truly easy recipe. I still have a pie crust left so I’m definitely making another one to freeze.
– Annette L.
What to Know Before You Get Started
- You’ll need a total of about 4 cups of cooked, shredded or diced chicken for the filling, and a variety of options will work. The meat from a store-bought rotisserie chicken is my favorite. If you prefer to cook your own chicken at home, boil about 2 lbs. of boneless, skinless chicken breast or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. Leftover chicken or leftover turkey from a previous meal will also work!
- You only need a single pie crust for the top of the dish. I prefer a high-quality store-bought refrigerated crust made by Pillsbury. This box comes with two pie crusts, and since you only need one crust for the recipe, you can freeze the extra for a later meal. If you like, you can make your own pie crust from scratch (this is my favorite homemade version).
- Try different vegetables in the filling. Good options include frozen mixed vegetables, frozen corn kernels, or crisp-tender steamed broccoli.
- You can use a 2-quart casserole dish or a deep-dish pie plate to bake your pot pie, or you can use a 2-quart oven-safe skillet. Using the oven-safe cast iron skillet cuts down on the dishes because the pot pie becomes a one-pot meal.
- Brush the top of the crust with an egg wash (1 beaten egg and 1 tablespoon water) for an even deeper brown color and a bit of shine.
Directions
This is the recipe that I grew up with, and it comes straight from the browned, stained index card on which my mom originally jotted down her favorite dish. It’s the easiest chicken pot pie ever, but you don’t need any canned cream of mushroom soup. I hope that you enjoy it as much as we do!
- Whisk together the chicken broth and half-and-half; set aside.
- Prepare the filling by melting butter in a large skillet or Dutch oven and cooking the carrots, celery, and onion for about 10 minutes.
- Add the flour (which makes the roux that thickens the sauce), cook for one more minute, and then stir the chicken broth mixture into the pan.
- Continue cooking over medium heat until the sauce bubbles and thickens — about 5-6 minutes.
- Season with salt and pepper, and then stir in the chicken and frozen peas. Do not thaw the frozen peas before adding them to the filling. This helps them stay bright green, rather than turning brown and mushy after baking. Now your pot pie filling is done!
- Transfer the filling to a greased 2-quart baking dish or deep pie plate, or you can just add the crust to the top of an oven-safe skillet.
- Unroll the pie pastry and lay it flat over the top of the dish. Don’t forget to trim or tuck under any excess dough, and crimp your edges or use a fork to press and seal. With a sharp knife, cut small slits in the top of the crust to vent the pot pie and allow the steam to escape.
- Bake the chicken pot pie in a 400°F oven for about 35-40 minutes, or until golden brown.
- Let the pie stand for about 10-15 minutes before serving. This will give the filling time to set so that it slices easily, and will make it less likely that you burn your mouth!
Serving Suggestions
To round out the meal, pair the chicken pot pie with a house salad, Southern fried apples, Southern-style green beans, Southern collard greens, or a basket of one-bowl easy pumpkin muffins.
Preparation and Storage Tips
- Make Ahead: To prep the filling in advance, prepare as instructed. Transfer to an airtight container, and store in the refrigerator for up to 3 days. When ready to bake the pot pie, allow the filling to sit on the counter at room temperature for at least 30-60 minutes. Alternatively, you can freeze the pot pie filling in an airtight container for up to 3 months.
- How to Bake from Frozen: you can assemble the entire pot pie and freeze it before baking. Wrapped tightly, the unbaked pot pie will keep in the freezer for up to 3 months. To bake from frozen, preheat the oven to 400°F. Place the pot pie on a baking sheet and cover with foil. Bake on the middle rack of the oven for 30 minutes. Remove the cover and continue baking for 30-35 minutes, or until the top is golden brown and the inside is bubbly.
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
- How to Reheat: Allow the pie to sit on the counter at room temperature for at least 30 minutes before reheating. Place the pie in a 300°F oven for about 30 minutes, or until heated through. If the crust starts to get too brown, cover loosely with foil.
Best pot pie I’ve ever had!
– Lindy
More Chicken Pot Pie Recipes to Try
Chicken Pot Pie with Biscuits
30 minutes mins
Old-Fashioned Chicken Pot Pie
2 hours hrs 40 minutes mins
Bisquick Chicken Pot Pie
40 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Easiest Chicken Pot Pie Ever
Ingredients
- 2 cups chicken broth
- 1 cup half-and-half (or sub with heavy cream or whole milk)
- ⅓ cup salted butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups chopped, cooked chicken (such as the meat from a store-bought rotisserie chicken)
- ½ cup frozen peas, not thawed
- 1 refrigerated pie crust (from a 14.1 ounce box)
Instructions
- Preheat oven to 400°F. Grease a 2-quart casserole dish or deep-dish pie plate; set aside (or you can use a 2-quart oven-proof skillet). In a separate bowl, whisk together chicken broth and half-and-half. Set aside. Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture. Continue cooking over medium heat, stirring regularly, until thick (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
- Transfer the mixture to the prepared baking dish (or leave in the oven-safe skillet). Top with the pie crust, sealing and fluting the edges as desired. Cut slits into the top of the crust to allow the steam to escape.
- Bake in a 400°F oven for about 35-40 minutes, or until the crust is golden brown.
- Let the pot pie rest for 10-15 minutes before serving.
Notes
Nutrition
Easy Chicken Pot Pie Recipe Variations
- Top the pot pie with puff pastry instead of pie crust by following these instructions.
- For an old fashioned chicken pot pie with a double crust (extra decadent!), follow these instructions.
- Season the filling with fresh or dried herbs such as thyme, parsley, oregano, rosemary, or chives. Garlic powder would also be a great addition. Some folks love cheddar cheese in the filling, too.
- Turn this recipe into individual chicken pot pies. Divide the filling evenly among individual ramekins or oven-proof bowls and cut the pie crust to fit over each smaller dish. You may need to use 2 pie crusts, since you are cutting the dough and will likely have some waste from the scraps. The baking time will remain about the same.
This post was originally published in October, 2019. It was updated in July, 2024.
Really easy and really yummy!
Thank you!
I have not made this yet, but I was wondering if I could hide the veggies in a food processor or blender. I want to make it for someone who absolutely will not eat vegetables. If you have any suggestions, at what point could I blend the veggies?
Hi Judith! We’ve never tried blending the veggies, but it would probably work. We recommend blending them just before adding the filling to the crust. We hope you enjoy!
Excellent recipe – made it exactly according to the recipe. Added my crust protector to the edges when the crust started getting brown. As delicious as advertised and fairly easy for a pot pie.
Thank you, Jillian! We’re so glad you enjoyed it.
I’ve cooked this exact recipe several times!! WE LOVE IT!! Taste awesome and the family loves it!! I love that it’s quick and EASY. I’ve used can chicken breast and it’s just as good. Thanks for sharing.
We’re so happy to hear this, Linda! Thank you for trying it out and taking the time to leave such a kind review.
This is a family favorite. I have a large family so I have to make two. Super easy to double the recipe. The kids ask for it weekly.
We’re so happy to hear this, Becky!
Could you have the bottom crust? We like the bottom crust in a chicken pot pie. I have many pot pies recipes that have a bottom crust, so I was just wondering.
This looks great!
Hi, Amber! If you’d like to make the dish with a double crust, I recommend this recipe: https://www.theseasonedmom.com/chicken-pot-pie/ You’ll find specific instructions to ensure that the bottom crust gets nice and crispy, too! If you prefer, feel free to use a store-bought crust in that double-crust recipe as well.
We love this recipe! I made it as written and it was incredible. Question- I want to try just using a bag of mixed frozen veggies instead of fresh. Would i still cook them on the stove with the onion, or add the bag at the end when you add the chicken and peas? Thanks!
We’re so glad you enjoy the recipe, Becca! You should be able to add frozen veggies in with the peas.