Easy Chicken Pot Pie

Mom's old-fashioned easy chicken pot pie recipe is the perfect cozy dinner for a chilly day! This hearty casserole features chicken and vegetables in a made-from-scratch creamy sauce, and topped with a buttery, flaky, pie crust. Serve the simple comfort food classic with a side salad, a loaf of crusty bread, or a pan of cornbread for a satisfying, family-friendly meal.

Homemade Chicken Pot Pie

This easy chicken pot pie is a savory pie filled with chicken, carrots, celery, onion, and peas in a creamy homemade sauce. Some versions of the dish include a bottom crust and a top crust, while other pot pie recipes only use a top crust. The topping can be made with a classic pie pastry, with biscuits, or even with puff pastry. While pot pie is believed to have originated in Greece, it's now a very popular dish in America (source).

You just can't beat the ease of this particular recipe, which 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). When comfort food is calling your name, this is the only homemade chicken pot pie recipe that you will ever need!

Chicken Pot Pie Filling

Now let's chat about the filling. It's a simple made-from-scratch mixture of diced or shredded chicken, celery, onion, peas, and carrots, all in a creamy white sauce that's thickened with a roux. I use frozen peas, but if peas aren't your thing, you can substitute with ½ cup of any vegetables that you like (such as corn or frozen green beans).

You’ll need a total of about 4 cups of cooked, shredded or diced chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

• Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. This is my preference, since the rotisserie chicken also adds great flavor to the dish.
• Boiled and Pulled Chicken: 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: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this dish.

Ingredients

This is a quick overview of the ingredients that you'll need for Mom's easy chicken pot pie. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Butter: to sauté the onion, carrots, and celery, and to create the roux.
• Onion, carrots, and celery: aromatics that flavor the dish and bulk up the filling.
• All purpose flour: to make the roux and thicken the creamy sauce.
• Chicken broth (or chicken stock) and half-and-half: the liquid components of the creamy sauce. You can substitute with heavy cream or whole milk instead of the half-and-half.
• Salt and pepper: to enhance the other flavors in the dish.
• Cooked chicken: you'll need about 4 cups total. I prefer rotisserie chicken, but you can see my notes above for other suggestions as well.
• Frozen peas: add them to the filling at the end; there's no need to thaw them first.
• Pie crust: just a single pie crust for the top of the dish. For an easy shortcut, 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).

How to Make Chicken Pot Pie

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. I hope that you enjoy it as much as we do!

1. Whisk together the chicken broth and half-and-half; set aside.
2. Prepare the filling by melting butter in a large skillet or Dutch oven and cooking the carrots, celery, and onion for about 10 minutes.
3. Add the flour, cook for one more minute, and then stir the chicken broth mixture into the pan.
4. Continue cooking over medium heat until the sauce bubbles and thickens -- about 5-6 minutes.
5. Season with salt and pepper, and then stir in the chicken and frozen peas. Your pot pie filling is done!
6. 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.
7. Unroll the pie pastry and lay it flat over the top of the dish. Don't forget to 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 allow the steam to escape.
8. Bake the chicken pot pie in a 400°F oven for about 35-40 minutes, or until golden brown.
9. 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!

What to Serve with Chicken Pot Pie

This satisfying chicken pot pie casserole really doesn't need too much else on the side. Here are some easy options that go well with the classic comfort food if you're looking to round out the meal:

• A simple Green Salad with Red Wine Vinaigrette, Caesar Salad, or House Salad with Candied Pecans
• Southern Fried Apples or Baked Apple Slices
• Southern-Style Green Beans or Amish Green Beans with Brown Butter
• Garlic Roasted Broccoli or Parmesan Roasted Cauliflower
• Southern Collard Greens
• Sauteed Spinach or Sauteed Kale with Bacon
• Three Bean Salad
• 3-Ingredient Biscuits, Cheese Biscuits, Flaky Buttermilk Biscuits or Drop Biscuits
• Skillet Cornbread, Honey Cornbread, Corn Muffins or Corn Sticks
• 3-Ingredient Sour Cream Muffins
• Pumpkin Bread or Pumpkin Muffins
• Soft Dinner Rolls or Homemade Crescent Rolls

Make Ahead

To make the filling in advance, prepare as instructed, transfer to an airtight container, and keep 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 so that it's not cold when you add it to the skillet or baking dish. Alternatively, you can freeze the pot pie filling in an airtight container for up to 3 months.

Can I freeze uncooked chicken pot pie?

Yes, you can also 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.

How to Bake from Frozen

To bake from frozen, preheat oven to 400°F. Place pot pie on a baking sheet, cover with foil, and 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.

Storage

Leftover baked chicken pot pie will keep in an airtight container in the refrigerator 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 baking. Place the pie in a 300°F oven for about 30 minutes, or until heated through. If the crust starts to get too brown, you can cover loosely with foil while the rest of the dish warms.

Easy Chicken Pot Pie Recipe Variations

• If you don't want to use the store-bought pie crust, you can prepare your own homemade pie crust to use with this recipe.
• 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.
• Use leftover turkey instead of chicken.
• Add different vegetables to the filling, such as frozen mixed vegetables, frozen corn kernels, or crisp-tender steamed broccoli.
• Season the filling with fresh or dried herbs such as thyme, parsley, oregano, rosemary, or chives. Garlic powder would also be a great addition.
• Brush the top of the crust with an egg wash (beaten egg and 2 teaspoons - 1 tablespoon water) for an even deeper brown color and a bit of shine.
• Turn this recipe into individual chicken pot pies! You can 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.

Tips for the Best Chicken Pot Pie Recipe

• You can use a 2-quart casserole dish or 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!
• 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.
• Vent the pot pie by cutting slits in the top of the crust. This will allow steam to escape, keep most of the filling sealed inside, and prevent the crust from getting soggy.
• Let the pot pie rest for at least 10-15 minutes before serving. This gives the filling time to set so that it's not as messy when you cut into it.

More Chicken Pot Pie Recipes to Try

• Dump-and-Bake Chicken Pot Pie {an easy chicken pot pie with biscuits and a filling that's made with cream of chicken soup!}
• Classic Chicken Pot Pie {with a double crust}
• Chicken Pot Pie with Puff Pastry {that's right -- an easy store-bought puff pastry is a delicious twist!}
• Chicken Pot Pie Soup {serve the creamy soup with flaky biscuits for a fun twist on the classic casserole}
• Crock Pot Chicken Pot Pie {yes, you can even make it in the slow cooker}

Print Pin

4.91 from 10 votes

Easy Chicken Pot Pie

This old fashioned easy chicken pot pie recipe is the perfect cozy dinner for a chilly day!

Course Dinner

Cuisine American

Keyword chicken pot pie recipe, chicken pot pie with pie crust, Easy Chicken Pot Pie, homemade chicken pot pie

Prep Time 30 minutes

Cook Time 35 minutes

Resting Time 10 minutes

Total Time 1 hour 15 minutes

Servings 6 people

Calories 444.9kcal

Author Blair Lonergan

Ingredients

• 2 cups chicken broth
• 1 cup half-and-half (or use 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 salt
• ¼ teaspoon pepper
• 4 cups chopped, cooked 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

• You can use a 2-quart casserole dish or 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!
• 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.
• Vent the pot pie by cutting slits in the top of the crust. This will allow steam to escape, keep most of the filling sealed inside, and prevent the crust from getting soggy.
• Let the pot pie rest for at least 10-15 minutes before serving. This gives the filling time to set so that it's not as messy when you cut into it.

Nutrition

Serving: 1/6 of the pie | Calories: 444.9kcal | Carbohydrates: 32.3g | Protein: 25.9g | Fat: 24.1g | Saturated Fat: 12.9g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7.9g | Cholesterol: 102.1mg | Sodium: 833.6mg | Potassium: 482.9mg | Fiber: 2.2g | Sugar: 4.7g

This post was originally published in October, 2019. The photos were updated in January, 2022.