Name: Easy Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded or cubed; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 4 tbsp butter; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup milk or cream; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 refrigerated pie crusts or puff pastry sheets

Why You’ll Love This Recipe

This recipe captures everything you love about chicken pot pie—rich, savory filling, flaky crust, and satisfying flavor—without complicated steps. It’s versatile, family-friendly, and can be made with fresh or leftover chicken. You can even prep it ahead for a quick, hearty meal anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken, shredded or cubed
Frozen mixed vegetables (peas, carrots, corn, green beans)
Butter
All-purpose flour
Chicken broth
Milk or cream
Salt and pepper
Garlic powder
Onion powder
Refrigerated pie crusts or puff pastry

Directions

Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in chicken broth and milk until smooth and thickened.
Stir in chicken, mixed vegetables, garlic powder, onion powder, salt, and pepper.
Roll out one pie crust into a pie dish. Pour in the chicken filling.
Top with the second crust, sealing edges and cutting small slits in the top for steam to escape.
Bake for 35–40 minutes, until the crust is golden brown.
Let cool slightly before serving.

Servings and timing

Serves 6 people.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Biscuit Topping: Replace pie crust with refrigerated biscuits for a country-style version.
Herbed Crust: Add dried thyme or rosemary to the crust for extra flavor.
Creamy Mushroom: Add sautéed mushrooms to the filling.
Turkey Swap: Use leftover turkey instead of chicken.
Mini Pot Pies: Make individual servings in ramekins.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days.
Reheat in a 350°F oven until warmed through for best texture.
Freeze unbaked pot pie for up to 2 months; bake from frozen, adding extra time.

FAQs

Can I use rotisserie chicken?

Yes, it’s a great time-saver.

Can I make it dairy-free?

Yes, use plant-based butter and milk.

What vegetables work best?

Peas, carrots, corn, and green beans are traditional, but you can add broccoli or spinach.

Can I use puff pastry instead of pie crust?

Yes, it gives a lighter, flaky top.

How do I thicken the filling?

Cook the roux long enough and don’t skip the flour—it helps the sauce thicken.

Can I make it ahead of time?

Yes, assemble and refrigerate for up to 24 hours before baking.

Do I need to blind bake the crust?

No, it bakes fully with the filling inside.

How can I make it more flavorful?

Add fresh herbs like thyme or parsley, or a splash of cream.

Can I use fresh vegetables instead of frozen?

Yes, just steam or blanch them first so they’re tender.

Why is my crust soggy?

Make sure the filling isn’t too watery before adding it to the crust.

Conclusion

Easy Chicken Pot Pie is a warm, hearty dish that’s as satisfying as it is simple. With a rich, creamy filling and a golden crust, it’s the perfect comfort food to gather the family around the table