Warm, hearty, and blissfully simple, this Easy Chicken Pot Pie Recipe is the ultimate comfort food for any night of the week. Tender chicken, colorful vegetables, and a luxuriously creamy sauce all nestle beneath a golden, flaky crust — each bite evokes memories of home-cooked dinners and joyful gatherings around the table. Whether you’re feeding a busy family or prepping a cozy meal for friends, this pie always wins hearts with its irresistible flavor and inviting aroma.
Ingredients You’ll Need
You won’t believe how everyday ingredients, plus a few smart shortcuts, come together to make the Easy Chicken Pot Pie Recipe so crave-worthy. Each item on this list shines in its own way, contributing flavor, texture, or coziness to the finished dish.
- Shredded cooked chicken: Pre-cooked or rotisserie chicken makes this recipe effortless and ensures succulent, flavorful pieces in every forkful.
- Frozen peas and carrots: These veggies add classic pot pie color and natural sweetness while saving you precious prep time.
- Frozen corn: For pops of texture and a gentle sweetness, corn is the secret ingredient that makes each bite more fun.
- Diced onion: Sautéed until soft, onion brings gentle savory depth and a homey aroma to the creamy filling.
- Butter: The key to a rich and velvety roux, butter sets the foundation for flavor and golden crust color.
- All-purpose flour: Just enough to thicken the sauce until it coats every chicken and veggie morsel beautifully.
- Chicken broth: Provides all the savory goodness and keeps the filling delightfully moist and flavorful.
- Milk: Brings creaminess and warmth to the sauce while balancing out the richness perfectly.
- Salt: Essential for coaxing out all the individual flavors, never skip this step.
- Black pepper: For a gentle warming spice that elevates everything in the pie.
- Dried thyme: A pinch of thyme offers a whisper of earthy, herbal fragrance, tying all the classic pot pie notes together.
- Refrigerated pie crusts: Store-bought, ready-to-bake crusts are the secret to quick assembly while still serving that traditional flaky topping.
- Beaten egg: A simple egg wash gives the top crust that irresistible golden sheen and a little extra crunch.
How to Make Easy Chicken Pot Pie Recipe
Step 1: Preheat the Oven
Set your oven to 425°F (220°C) so it’s piping hot and ready to bake. Preheating ensures that the Easy Chicken Pot Pie Recipe develops a golden, crispy crust and the filling bubbles up perfectly inside.
Step 2: Sauté the Onion
In a large skillet, melt the butter over medium heat. Toss in your diced onion and stir frequently for about 3 to 4 minutes, until the pieces have softened and turned translucent — this builds an aromatic base for your sauce that smells absolutely amazing.
Step 3: Make the Roux
Sprinkle the flour evenly over your buttery onions and cook, stirring constantly, for about a minute. You’re creating a classic roux here, which thickens the filling and gives it the beloved creamy texture of the Easy Chicken Pot Pie Recipe.
Step 4: Add Broth and Milk
Slowly pour in the chicken broth and milk while whisking continuously to avoid lumps. Let this mixture cook for 3 to 5 minutes, stirring often, until it thickens into a silky sauce that coats the back of a spoon.
Step 5: Season and Combine the Filling
Now it’s time to add the salt, black pepper, and dried thyme. Give everything a generous stir, then fold in the shredded chicken, frozen peas and carrots, and frozen corn. Stir until the filling looks well-mixed, cozy, and loaded with goodness, then remove the pan from heat.
Step 6: Assemble the Pie
Fit one pie crust into a 9-inch pie plate, letting the edges hang slightly over the rim. Pour in your hot, creamy filling and spread it evenly. Drape the second pie crust over the top and press the edges together to seal. For the finishing touch, cut a few small slits in the top crust to let steam escape, then brush the surface with beaten egg for that signature golden finish.
Step 7: Bake and Rest
Bake the pot pie for 30 to 35 minutes until the crust turns beautifully golden brown. If the edges brown too quickly, tent them with foil. Once baked, let your Easy Chicken Pot Pie Recipe stand for 5 to 10 minutes before serving to allow the filling to set just right.
How to Serve Easy Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh herbs like parsley or thyme not only gives your pot pie a pop of color but also adds a touch of freshness that cuts through the rich, creamy filling. A finishing dusting of cracked black pepper or flaky sea salt never hurts, either.
Side Dishes
Pair this hearty Easy Chicken Pot Pie Recipe with a crisp side salad dressed in a zesty vinaigrette, or serve it with steamed green beans to add a bright, vegetal balance. A chunk of crusty bread on the side soaks up every last drop of that irresistible sauce.
Creative Ways to Present
If you’re serving guests, try making individual pot pies in oven-safe ramekins for a charming, personal touch. Or, put a spin on tradition by using fun-shaped pastry cutters for the top crust — little hearts or leaves are particularly delightful and so inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Easy Chicken Pot Pie Recipe tightly with foil or plastic wrap and store it in the refrigerator for up to 4 days. The flavors meld beautifully overnight, making the leftovers even better the next day.
Freezing
To freeze, let the baked pie cool completely, then wrap it well in plastic and a layer of foil. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating. You can also freeze unbaked assembled pies, which makes for the ultimate make-ahead dinner.
Reheating
For best results, reheat leftovers in a 350°F (175°C) oven, covered loosely with foil to prevent over-browning. Heat until warmed through, about 20-25 minutes. You can microwave single servings, but for the flakiest crust, the oven is always your friend.
FAQs
Can I use rotisserie chicken in this Easy Chicken Pot Pie Recipe?
Absolutely! Using rotisserie chicken is a time-saving shortcut that does not sacrifice flavor. Simply shred the meat and use it as directed — it brings rich flavor and makes the prep even speedier.
What vegetables can I substitute?
Feel free to mix and match based on what you have. Try diced potatoes, green beans, mushrooms, or even broccoli. The Easy Chicken Pot Pie Recipe is wonderfully flexible, so swap in your favorites to make it your own.
How do I prevent the bottom crust from getting soggy?
For extra insurance against sogginess, pre-bake the bottom crust for 5-7 minutes before adding the filling. Let it cool slightly, then continue as the recipe directs — this creates a sturdier base.
Can I make Easy Chicken Pot Pie Recipe ahead of time?
Yes! You can assemble the pie up to the baking step and refrigerate it covered for up to 24 hours. Bake straight from the fridge, adding a few extra minutes to the cook time if needed.
Is this recipe kid-friendly?
Absolutely! The mild flavors and creamy texture of this Easy Chicken Pot Pie Recipe are always a hit with kids. Plus, the fun crust and colorful veggies make it an inviting meal for the whole family.
Final Thoughts
If you’ve been searching for a meal that’s as easy as it is soul-satisfying, this Easy Chicken Pot Pie Recipe truly delivers. It’s the kind of dish that brings everyone to the table — with big smiles and second helpings guaranteed. Give it a try next time you want classic comfort with minimal fuss!
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Easy Chicken Pot Pie Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This easy chicken pot pie recipe is a comforting and delicious meal that the whole family will love. With a buttery crust and a creamy chicken and vegetable filling, it’s the perfect dish for a cozy night in.
Ingredients
For the Filling:
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1/2 cup diced onion
For the Sauce:
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Crust:
- 1 package refrigerated pie crust (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- Fit one pie crust into a 9-inch pie plate. Pour the chicken mixture into the crust.
- Place the second crust over the filling and seal the edges. Cut slits in the top, brush with beaten egg.
- Bake for 30–35 minutes until golden brown. Let rest before serving.
In a large skillet, melt butter over medium heat. Add diced onion and cook until softened. Stir in flour to form a roux. Slowly whisk in chicken broth and milk, cook until thickened. Stir in salt, pepper, and thyme. Add chicken and vegetables, then remove from heat.
Notes
- To save time, use rotisserie chicken and pre-chopped frozen vegetables.
- Cover the crust with foil if it browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg
