If you’re craving the kind of warm and creamy comfort that feels like a big culinary hug, then this Easy Chicken Pot Pie Recipe is just what you need! Golden, flaky crust, a luscious, savory filling, and pops of color from carrots, peas, and celery all come together in one classic dish. Whether you’re looking for a foolproof family dinner or a soul-soothing meal for a chilly evening, this recipe is delightfully simple to make, yet impressively satisfying. There’s nothing quite like gathering around the table and dishing out heaping spoonfuls of homemade pot pie—the laughter and second helpings are pretty much guaranteed!
Ingredients You’ll Need

Ingredients You’ll Need
One of the best parts of this easy chicken pot pie recipe is how uncomplicated the ingredient list is. Each element brings its own flavor or texture, contributing to the ultimate harmonious bite: creamy, savory, and a little bit nostalgic. Here’s everything you’ll want to grab before you start.
- Butter: Adds richness and helps sauté your vegetables for that classic, savory base.
- Onion: Chopped onion offers that familiar sweet depth that’s essential for a cozy pot pie filling.
- Carrots: These add a bit of sweetness and a pop of orange color—plus, they bring a tender bite.
- Celery: Brings freshness and a mellow crunch, rounding out the flavors in every forkful.
- Garlic: Just a hint, minced, provides aromatic warmth that infuses the entire pie.
- Salt: Enhances every other ingredient—don’t skip it!
- Black Pepper: Lends a gentle kick and balances the savory richness.
- Dried Thyme: That earthy, herbal note that says, “trust me, this is home-cooked.”
- All-purpose Flour: This is the key to thickening your creamy sauce just right.
- Chicken Broth: Lays the foundation for a flavorful, silky filling.
- Milk or Half-and-Half: Adds creaminess and makes the sauce extra luscious—use whichever you have!
- Cooked Shredded Chicken: The star of the show—rotisserie, leftover roast, or poached all work beautifully.
- Frozen Peas: For easy green freshness and a little pop in every bite.
- Refrigerated Pie Crust: Store-bought makes this easy chicken pot pie recipe a true weeknight winner, but homemade is always welcome.
- Egg (beaten): Brushed on top for that irresistible golden shine.
How to Make Easy Chicken Pot Pie Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 400°F (200°C). In a large skillet over medium heat, melt your butter and toss in the chopped onion, carrots, and celery. Cook and stir for 5 to 6 minutes, giving everything a chance to soften and mingle together—it will start to smell incredible! When the veggies are just tender, add in the garlic, salt, black pepper, and thyme. Stir it all together and let it cook for an extra minute for maximum flavor.
Step 2: Make the Creamy Sauce
With your sautéed veggies fragrant and tender, sprinkle over the flour and stir well to coat everything. This creates a base that will thicken your sauce. Cook for 1 to 2 minutes, then slowly add the chicken broth while whisking, followed by the milk or half-and-half. Continue stirring constantly as the mixture simmers and thickens, about 3 to 5 minutes, until it’s smooth and creamy.
Step 3: Add the Chicken and Peas
Once your sauce is thick and velvet-smooth, gently stir in the cooked shredded chicken and frozen peas. This makes the pie hearty, colorful, and irresistibly filling. Remove the skillet from the heat to keep the peas green and the chicken juicy.
Step 4: Assemble the Pie
Spoon the creamy mixture into a 9-inch pie dish, spreading it out evenly. Unroll your pie crust and lay it right over the filling. Trim any excess dough and crimp the edges for a rustic look. Cut a few slits in the top to let steam escape—this prevents sogginess and helps the crust get super flaky! Brush the top with beaten egg for a glossy, golden crust.
Step 5: Bake and Rest
Pop your assembled pie into the oven and bake for 30 to 35 minutes, until the crust is beautifully golden and the filling is bubbling invitingly at the edges. Once out of the oven, let it rest for at least 10 minutes so the filling can set. This makes slicing easier (and saves you from burning your tongue with molten chicken filling!).
How to Serve Easy Chicken Pot Pie Recipe
Garnishes
For a fresh flourish, sprinkle your easy chicken pot pie recipe with chopped parsley or a bit of extra cracked black pepper just before serving. If you like a touch of tang, a tiny squeeze of fresh lemon over each slice can wake up all those rich flavors.
Side Dishes
Pot pie is hearty enough to be the main event, but it pairs beautifully with some simple sides! Try a crisp green salad dressed with lemony vinaigrette, roasted green beans, or honey-glazed carrots. Warm, buttery rolls are always a welcome addition to soak up any extra creamy filling on your plate.
Creative Ways to Present
For special nights, you can turn the easy chicken pot pie recipe into individual servings by using ramekins for cutie-pie portions. For a rustic touch, serve right from the skillet family-style on the table. Or, use mini cookie cutters to shape the pie crust into hearts or leaves for a festive flair—especially fun if you’re cooking with kids!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Cover the cooled pot pie tightly with foil or transfer to an airtight container. Store in the fridge for up to 3 days. The flavors actually deepen overnight, making for an even cozier lunch or dinner the next day.
Freezing
This easy chicken pot pie recipe is wonderfully freezer-friendly. Assemble the pie but don’t bake it—wrap tightly and freeze for up to 2 months. When you’re ready, bake straight from the freezer (add 15-20 minutes to the baking time) until piping hot and golden.
Reheating
To reheat, cover the leftover pie loosely with foil and pop into a 350°F oven for about 20-25 minutes, or until the filling is steaming and the crust is crisp. You can also microwave individual slices in a pinch, but the crust may lose a bit of its signature flake.
FAQs
Can I use rotisserie chicken for this easy chicken pot pie recipe?
Absolutely! Rotisserie chicken is a huge time-saver and adds delicious flavor. Just shred or chop it up and stir it right in with the peas.
Do I have to use a store-bought pie crust?
Nope! While a refrigerated crust makes things easy, feel free to use your favorite homemade crust for an extra-personal touch. Just be sure to roll it out to fit your pie dish.
Is it possible to make the filling gluten-free?
Yes—just substitute your preferred 1:1 gluten-free flour blend for the all-purpose flour, and use a gluten-free pie crust. The pie will still turn out creamy and delicious.
How can I make this easy chicken pot pie recipe vegetarian?
Swap the chicken for cooked beans like cannellini or chickpeas, and use vegetable broth instead of chicken broth. Add extra veggies or mushrooms to bulk it up for a wonderful meatless pie!
Can I prep this dish ahead of time?
Definitely! Prepare the filling up to a day ahead and store in the refrigerator. When ready to bake, simply assemble with the crust and finish as directed. This makes weeknight dinners a total breeze!
Final Thoughts
If you’re searching for a dependable, cozy, and crowd-pleasing classic, this easy chicken pot pie recipe truly delivers. Whether you’re cooking for loved ones or treating yourself to a little homemade comfort, give this dish a try—you’ll want to savor it again and again!
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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 dish perfect for a family dinner. Creamy chicken and vegetables in a flaky crust make this a classic favorite.
Ingredients
Main Filling:
- 2 tablespoons butter
- 1 small onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ cup all-purpose flour
- 1 ¾ cups chicken broth
- ½ cup milk or half-and-half
- 2 cups cooked shredded chicken
- 1 cup frozen peas
Additional:
- 1 refrigerated pie crust (or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: In a skillet, melt butter and sauté onion, carrots, and celery until softened. Add garlic, salt, pepper, and thyme.
- Add flour and liquids: Stir in flour, then gradually whisk in chicken broth and milk until thickened. Add cooked chicken and peas.
- Assemble: Transfer mixture to a pie dish. Place pie crust over filling, trim edges, and vent. Brush crust with beaten egg.
- Bake: Bake for 30–35 minutes until golden and bubbly. Let sit before serving.
Notes
- For a shortcut, use frozen mixed vegetables or rotisserie chicken.
- You can make individual pot pies using ramekins and cut-out pastry circles.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg