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.
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.
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. 🙂
I tried this recipe and it turned out great! I added in cubes of potatoes and mushrooms to the sauted veggies. Super easy and great taste! I am happy I found this tasty recipe!
We’re so glad you enjoyed it, Rosemary! Thank you for trying it out and taking the time to leave a review.
This recipe is perfect for two people! My husband and I have made this a weekly staple and we like to add in some paprika and cayenne for a bit more flavor. Turns out perfect every time!
Thank you, Carrie! We’re so glad you enjoy it.
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 🙂
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! 🙂
Made this tonight just as directed and it was delicious!
Wonderful! Thanks, Kelly! Total comfort food. 🙂
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!
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!
Delicious…..Easy and very filling. Just wondering what’s the best size dish to bake it in. I used a deep dish round casserole dish and next time I would like to bake it in something different so it’s not so deep but I don’t know what size dish to use ?
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!
Sounds delicious, Janice. Thank you!
Making now. Can I make it using the bottom of the store bought pie too?
Yes! You can certainly make it a double-crust pot pie. Here’s another double-crusted chicken pot pie recipe, in case you’d like to refer to it. This recipe uses a homemade pie crust, but you can substitute with two store-bought crusts: https://www.theseasonedmom.com/chicken-pot-pie/
Hope that helps!
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!
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.
Best pot pie I’ve ever had!
Thank you so much, Lindy!
I just made this pot pie this morning. I did not have carrots, but substituted chopped mushrooms instead. I followed the recipe & was happy with the filling. I cannot wait to take it out of the oven! I am going to share it with my friend that lives in our independent living complex. Please keep the recipes coming.
That’s so nice of you, Sherry! We hope you and your friend enjoy.
Blair,
It was so delicious! I shared it with two friends & we enjoyed the creamy filling. This is a keeper Blair.
Wonderful! Thanks, Sherry!
I like how this recipe all comes together. The gravy was just the right consistency. It was delicious. I served the chicken pot pie with a tossed salad with Craisins for a nice touch of Fall.
Thanks, Cynthia!
Easy as promised and delicious! My family loved it!
Thank you, Lisa!
I just made this Chicken Pot Pie today. It was delicious! My family loved it. I’ll be adding this to my go to recipe list. Thank you for the wonderful recipe.
Thanks, Raylene! I’m so glad that you enjoyed it!
This is my go-to chicken pot pie recipe, it is absolutely perfect. I usually make a single batch but I’m having company over and have more people to feed than usual. If I double all the ingredients, does the cook time/oven temp remain the same?
Thank you!!
Thank you, Sophie! We’re so glad you enjoy it. We recommend making two batches rather than one really large one to ensure it bakes properly. We hope you enjoy!
I followed the directions to a tee. Absolutely wonderful pot pie.
Wonderful! Thank you, Raymond!
I had left over cooked chicken and only one frozen pie crust I made a month ago. This was so easy and delicious! My boyfriend and his dad loved it. Thank you
We’re so glad you enjoyed it! Thank you for trying it out, Lauren!
Delicious…..Easy and very filling. Just wondering what’s the best size dish to bake it in. I used a deep dish round casserole dish and next time I would like to bake it in something different so it’s not so deep but I don’t know what size dish to use ?
Hi! I recommend a 2-quart baking dish or a deep-dish pie plate. 🙂
I always loved pot pies growing up, so when I found this recipe, I decided to give it a try.
I am so glad I found Blair’s recipe, because it was a lot fewer calories than most of the others I found online. I added some tarragon, portobello mushrooms, and a couple ounces of sherry for some rich complexity. My wife and I really enjoyed this meal, and I absolutely recommend this recipe, because it is truly delicious. This is one meal that I will make more often, especially once colder weather sets in. This dinner not only flooded my mind with memories of my mom and her cooking, but filled our bellies with a great savory meal.
This made our day, Patrick! Thank you for trying it out. We’re so glad you enjoyed it and the memories it brought up.
Oh my gosh, this was delicious. I didn’t have carrots so I used a half a bag of frozen mixed veggies. Everything else I followed the recipe. My husband said WoW! Sooo good. Of course it is 50degrees and quite gloomy here in upstate NY. Comforting food.
Thank you, Tina! We’re so glad you were able to make it work for you.
Delicious. On point. I added a bit more salt and two dashes of Worcestershire sauce. Will make again.
Thank you, Angela! We’re so glad you enjoyed it.
I’ve made this twice. Made chicken in crock pot a few days before, so it came together easily. Used Trader Joe’s crust and left out the peas (don’t like ’em). Wow. So delicious. I’m not a great cook and even I succeeded with this one. Thank you so much, Blair, for this recipe. It’s was simply fantastic. Looking on your site for a no fail Mac and Cheese. Best to you.
We’re so glad you’ve enjoyed it, Deb! You can find all of our mac and cheese recipes here.
Greetings from another Blue Ridge local in Rappahannock County, VA.
We had a lot of turkey left over from Thanksgiving as well as an unused batch of pie crust dough, and I landed on your recipe for pot pie, and decided this was perfect for dispatching the last of the leftover turkey. We also had made a big batch of turkey broth with the bones, so also used that to make the sauce for this recipe.
The basic recipe seemed balanced but maybe a bit bland, so I added a clove of mashed garlic in with the onions to make the sauce base, as well as some dried wild mushrooms in the sauce for additional flavor, along with a few dashes of nutmeg.
We just ate two individual pies for dinner, and they tasted great. I have tucked the other two into the freezer, following your instructions. When we take them out, it will be a great memory of this Thanksgiving weekend, and a perfect solution for a busy day to just pop them in the oven–and dinner is made!
Hi, Bill! We’re practically neighbors! I’m so glad that you have some delicious pot pies tucked away for a chilly day. Thanks for your note!
This was delicious as written. There are just 2 of us so I froze leftover individual servings and hope they will reheat well. No more Marie Calendar frozen pot pies!
We’re so glad you enjoyed it, Anne! Thank you for trying it out and taking the time to leave a review.