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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.

Overhead image of an easy chicken pot pie on a wooden table

How to Make Easy Chicken Pot Pie | 1-Minute Video

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 gravy 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.
Stirring together chicken pot pie filling in a cast iron skillet.

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).
Crimping a pie crust.

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. It’s an easy chicken pot pie recipe, but you don’t need any canned cream of mushroom soup. 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 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 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!
Close overhead shot of easy chicken pot pie in a white pie plate.

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:

Make Ahead Easy Chicken Pot Pie Recipe

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.

Close overhead shot of a spoon in a dish of chicken pot pie.

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.
  • Add some grated cheddar cheese to the filling.
  • 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.
Overhead shot of hands scooping out a serving of easy chicken pot pie.

More Chicken Pot Pie Recipes to Try

Close overhead square image of an easy chicken pot pie recipe

Easy Chicken Pot Pie

4.91 from 10 votes
Prep: 30 minutes
Cook: 35 minutes
Resting Time 10 minutes
Total: 1 hour 15 minutes
Servings 6 people
Calories 444.9 kcal
This old fashioned easy chicken pot pie recipe is the perfect cozy dinner for a chilly day!

Ingredients
  

  • 2 cups chicken broth
  • 1 cup half-and-half (or use heavy cream or whole milk)
  • 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.

Video

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 pieCalories: 444.9kcalCarbohydrates: 32.3gProtein: 25.9gFat: 24.1gSaturated Fat: 12.9gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 7.9gCholesterol: 102.1mgSodium: 833.6mgPotassium: 482.9mgFiber: 2.2gSugar: 4.7g
Keyword: chicken pot pie recipe, chicken pot pie with pie crust, Easy Chicken Pot Pie, homemade chicken pot pie
Course: Dinner
Cuisine: American
Author: Blair Lonergan

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

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 5 stars
    Oh my, this was the best hockey 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 to 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.

    1. I’m so glad that you enjoyed it, Annette! We actually had it for dinner last night as well, since I had the extra pie crust in my freezer from before. 🙂

    2. 5 stars
      I just made this tonight, so good!! A definite keeper! A few minor changes, I have a few peeps that can’t eat onions/celery so left out the onions and added diced potatoes and used 2 cans of chicken broth instead of 2 cups, definitely needed the extra moisture. I had left over filling so lucky us we get to have the yummy filling over noodles or with biscuits 🙂

      1. Wonderful! So glad that you enjoyed it, Kathy. It’s such comfort food! I imagine you would need the extra liquid when adding potatoes — good thinking! Enjoy those leftovers! 🙂

  2. 5 stars
    Hi Blair!
    I had some leftover cooked turkey in the freezer from Thanksgiving, so I thawed it & tonight made your recipe! Oh yum! It was perfect!
    I’m not a crust maker, so there’s one more crust from the package in the freezer…. next time I’ll make it with chicken. This was just the right amount of filling & a perfect consistency with amazing flavor.
    Thank you so much for sharing your talent. I always enjoy reading your Sunday email and look forward to seeing your pics every week of your beautiful area!

    1. Yay! I’m so glad that you enjoyed it, Kris! Total comfort food, and definitely a great way to use up leftover turkey or chicken. Thanks for taking the time to leave a note and let me know. Have a great week!

  3. 4 stars
    I made this recipe with a couple twists. First I lined bottom of dish with Pillsbury crescent roll dough. Second, I added a pinch of oregano and a pinch of basil to flour mix. It was delicious! So many compliments! It was really good but the adds took it over the top!

  4. This was delicious, and a much requested recipe! I appreciate all the information you include in your recipes, particularly the sides to go with them. It makes it so easy for meal planning because you have done all the thinking! I’m wondering if I can assemble the whole pie including the top pie crust and keep it refrigerated until later in the day when I’m ready to bake it. This would also be helpful if I were bringing a meal to a friend because the prep would all be done. Thank you!

    1. Hi, Donna! I’m so glad that you like the recipe! Yes, you can absolutely assemble the pie in advance and then keep it in the fridge. I would let the filling cool completely, though, before you assemble it with the pie crusts. That will help to keep the pie crusts flaky when they bake.