Easy Chicken Pot Pie
This old fashioned Easy Chicken Pot Pie recipe is the perfect cozy dinner for a chilly day!
Servings 6 people
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 cups chopped, cooked chicken (use leftovers, use a store-bought rotisserie chicken, or see note below to bake your own chicken at home)
- ½ cup frozen peas, not thawed
- 1 refrigerated pie crust (from a 14.1 ounce box)
Preheat oven to 400 degrees. Spray a 2-quart casserole dish with cooking spray and set aside (or you can use a 2-quart oven-proof skillet like the 10-inch cast iron skillet shown in the photos).
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 and bubbly (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 degree F oven for about 40 minutes, or until the crust is golden brown.
- You can use a 2-quart casserole dish or deep pie plate to bake your pot pie, or you can use a 2-quart oven-safe skillet (like the cast iron braiser shown here). Using the oven-safe cast iron skillet cuts down on the dishes because the pot pie becomes a one-pot meal!
- This is great way to use up leftover chicken or turkey. If you don't have leftovers, you can purchase a store-bought rotisserie chicken or you can bake your own chicken at home. To bake chicken at home, I use about 2 lbs. of raw boneless, skinless chicken breast to yield 4 cups cooked and chopped. Place the chicken breasts in a baking dish that has been sprayed with cooking spray. Season with salt and pepper. Cover with foil and bake at 400 degrees F for about 35 minutes, or until chicken reaches an internal temperature of 165 degrees F. Chop the chicken into bite-sized pieces and use in the recipe as instructed.
- Do not thaw the frozen peas before adding them to the filling.
- 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.
- Is chicken pot pie keto friendly and low carb? No, this recipe includes 32 grams of carbs per serving, so it would not be a good option for the keto diet.
- Turn this into an individual chicken pot pie recipe! You can divide the filling evenly among smaller 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.
- Can you make chicken pot pie ahead of time? Yes! To do so, prepare the filling 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 minutes. Then transfer to a baking dish, top with crust, and bake as instructed.
- Can you freeze chicken pot pie filling? Yes! You can freeze this filling in an airtight container in the freezer for up to 3 months.
- How to freeze chicken pot pie: You can bake the chicken pot pie before freezing, or you can simply assemble the dish and freeze before baking. To freeze an already-baked pot pie, allow the pie to cool to room temperature before wrapping tightly and placing it in the freezer.
- How to reheat chicken pot pie in the oven: Thaw a frozen pot pie in the refrigerator overnight. Allow to sit on the counter at room temperature for at least 30 minutes before baking. Place in a 300 degree F oven for about 30 minutes, or until heated through. If the crusts starts to get too brown, you can cover the edges with foil while the rest of the dish warms.
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