Easy Chicken Pot Pie
This easy chicken pot pie is always a family favorite. It’s the perfect comfort food for any occasion.
When my son was younger, he went through a serious chicken pot pie phase. Of course, back in those days, I wasn’t much for cooking.
I mean, sure. I made frozen pizzas and the occasional box of Hamburger Helper, but that was about the extent of my cooking skills.
Oh, how far I’ve come.
Anyway, the kid used to get stuck eating those mini frozen chicken pot pies. I’d always keep them in the freezer and he would get so excited when he’d see me heating them up for dinner.
These days, I’m much more inclined to cook the kid a proper meal at home. Not always, of course. Sometimes you need a frozen meal or two hidden in the freezer. But, most days, we like to keep things more homemade.
Homemade chicken pot pie is pure comfort food.
It’s bursting with flavor from all of the veggies and I love that I can add in extras of the kids’ favorites and leave out onions if my husband is home, because that man hates onions.
To keep things extra easy, I’m using a store bought pie crust for this recipe. I still call this a homemade chicken pot pie, but I have a feeling I’m going to get a few comments arguing with me on that point. 😉 You’re more than welcome to use your own pie crust here. It’ll work great!
This is a double crust chicken pot pie, because yum. Who doesn’t want extra crust??
I used my freezer shredded chicken for this recipe. I always have it ready to go, and it’s perfect for this one!
The sauce that holds everything together is thick and creamy and totally easy to make. Don’t be scared of making a roux. It’s totally simple!
I like to serve this chicken pot pie with a big green salad and my favorite brownie recipe for dessert. You can never go wrong with brownies for dessert.
Easy Chicken Pot Pie
This homemade chicken pot pie recipe is quick to throw together and always a hit with my family. It's so comforting and filling. We like to serve it with a big green salad on the side.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cups milk
- 1 teaspoons salt
- 1 teaspoon pepper
- 1 cup diced peeled potatoes
- 1 cup diced carrots
- 2 cups shredded chicken
- 1/2 cup frozen peas
- 1/2 cup diced onion
- 2 prepared pie crusts
Instructions
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Preheat oven to 425 degrees.
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Heat a large, deep skillet over medium heat. Add the butter and melt.
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Whisk in the flour and continue whisking over medium heat for 1 minute.
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Slowly pour in the chicken broth and milk, whisking constantly. Continue cooking until mixture has thickened. Stir in salt and pepper.
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Add the potatoes and carrots to a microwave safe bowl, cover with plastic wrap, and microwave for 3 minutes.
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Add the chicken, potatoes, carrots, peas, and onion to a large bowl. Pour in the chicken broth mixture and stir to combine.
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Arrange the bottom pie crust in the pie plate. Pour the filling over the crust. Add the top crust.
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Crimp the edges and cut 4 small slits in the center of the top crust to vent.
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Bake for 30-40 minutes or until the crust is golden brown.
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Let sit for 5 minutes before slicing and serving.
Recipe Notes
After hearing from a couple readers that their carrots and potatoes weren't quite cooking through, I added an extra step of microwaving them before adding to the pot pie. You could also parboil them on the stove.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
I love ‘Pot Pie’s’…..
Why stop at chicken?
Left over pork loin diced, with veggies and gravy. (my favorite) Or that left over grilled steak from last nights BBQ…. All good…. they all make wonderful ‘Pot Pies’ .
I freeze my leftovers and make pot pies from them later. Also freeze left over bone broth or gravies from meals to make the pot pie gravy.
Yum!
I love chicken pot pies, and especially a good homemade one. This pie looks mouthwatering. Thank you for sharing.
this is for my day off of my diet because of the potato and of course the crust, so even better that it’s quick! Love chicken pot pie, but mine is an old recipe that takes too much trouble, so thank you for this!
Thanks for sharing. I love this dish! I have done, I am regaled, and your beautiful plate makes me want to regale me again
is the vegetables raw or cooked
They’re raw. 🙂
Simply love your recipes. Thank you for sharing. I feel blessed getting notifications from you.
So sweet! Thank you, Helen! I’m blessed to have you enjoying my recipes. 🙂
Is the chicken raw or cooked?
The chicken is cooked and then shredded before adding to the pot pie.
Can you sub green beans for peas? Any other veggie combos work with this recipe instead of peas and carrots?
Yep, most any veggie will work here!
Can you prep the pot pie and then freeze for later? Would the crust get soggy? Thanks for any tips!
I haven’t tried this, so I’m not sure how it would affect the baking time. That said, I’d probably freeze the crust before adding the rest of the ingredients to prevent the sogginess issue. Alternately, you could partially bake this before freezing and then finish it off when ready to eat. 🙂
Thank you for sharing this dish, it looks delicious.
Thank you for this delicious looking recipe. Can’t wait to try. Do you have the recipe for the pie crusts that look to melt in your mouth please?
I just used store bought pie crust for this. I believe it was Pillsbury. 🙂
Just made this, it is outstanding. Added 1/2 tsp poultry seasoning , and made 4 mini pies with tart pans, all with one package of store bought pie crust. One should have been 2 meals for me but I was a glutton. So delish!
So glad it was a hit!
Do you unfreeze the pea’s are put them in the mix frozen
I put them in frozen.
I am using store bought pie crust. Should I blind bake the crust before adding the wet ingredients?
Looks delicious, can’t wait to try make this!
I did not bake the crust before adding the filling.
When using fresh potatoes and carrots, I always precook them before mixing. I also add ground sage as another spice which gives it an added flavor. If I don’t have time to poach my chicken, I use rotissiere chicken which is excellent for use in the pie which gives it added flavor. I freeze an extra pie, then bake from the frozen state and just add extra cooking time. I also start my pie in a very hot oven at 450 degree oven then reduce the temp. to 350 degrees. This is so the bottom crust turns brown and does not get soggy. Make sure to preheat your oven for about 20 minutes to make sure it is nice and hot.
Do you unfreeze the pea’s are put them in the mix frozen
There’s no need to thaw the vegetables.