Homemade Easy Chicken Pot Pie

Why You’ll Love This Recipe

This easy chicken pot pie combines all the best parts of a classic comfort food dish: juicy chicken, savory vegetables, and a creamy sauce, all wrapped up in a buttery, flaky pie crust. It’s the ultimate meal for a chilly evening or when you need something hearty and filling. Plus, it’s quick to prepare with store-bought pie crust, making it perfect for a busy weeknight. Once baked, the golden crust and rich filling will have everyone coming back for seconds!

Ingredients

• 2 cups cooked chicken, diced or shredded (great for using up leftover chicken)

• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans, etc.)

• 1/2 cup onion, diced

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 1/2 cups chicken broth (low-sodium preferred)

• 1/2 cup milk (or heavy cream for a richer filling)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried thyme (optional)

• Salt and pepper to taste

• 1 package of refrigerated pie crusts (usually comes with 2 crusts)

• 1 tablespoon olive oil (for brushing the crust)

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

Directions

Prepare the Filling:

1. Cook the Veggies:

   • In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook until softened, about 3-4 minutes.

2. Make the Roux:

   • Add the flour to the pan and cook for another 1-2 minutes, stirring constantly. This will create a roux, which helps thicken the filling.

3. Add the Liquid:

   • Slowly whisk in the chicken broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.

4. Season the Filling:

   • Stir in the garlic powder, dried thyme (if using), and season with salt and pepper to taste. Add the cooked chicken and frozen mixed vegetables, and cook for an additional 2-3 minutes until everything is heated through.

Assemble the Pot Pie:

5. Preheat the Oven:

   • Preheat your oven to 425°F (220°C).

6. Prepare the Pie Crust:

   • Roll out one of the pie crusts and fit it into a 9-inch pie dish. Press it down gently to line the bottom and sides.

7. Fill the Pie:

   • Pour the chicken and vegetable filling into the prepared crust, spreading it out evenly.

8. Top with the Second Crust:

   • Roll out the second pie crust and place it over the filling. Press the edges of the top and bottom crusts together to seal the pie. You can crimp the edges with a fork for a decorative touch.

9. Cut Slits in the Top:

   • Use a sharp knife to cut a few small slits in the top of the pie crust to allow steam to escape during baking.

10. Brush the Crust:

    • Brush the top of the pie crust with olive oil or a little melted butter to give it a golden, shiny finish when baked.

Bake the Chicken Pot Pie:

11. Bake:

    • Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

12. Cool and Serve:

    • Let the pie cool for about 10 minutes before slicing and serving. This allows the filling to set slightly, making it easier to serve.

Servings and Timing

• Servings: This recipe makes 6-8 servings.

• Preparation Time: 15 minutes

• Baking Time: 30-35 minutes

• Total Time: 45-50 minutes

Variations

• Add More Veggies: You can add more vegetables like potatoes, mushrooms, or spinach to the filling for added flavor and nutrition.

• Use a Puff Pastry Top: For a different texture, replace the top pie crust with puff pastry for a flakier finish.

• Gluten-Free Version: Use a gluten-free pie crust and thickening agent like cornstarch instead of flour for a gluten-free version.

• Make it Spicy: Add a pinch of cayenne pepper or red pepper flakes to the filling for a bit of heat.

Storage/Reheating

• Storage: Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze the pot pie before baking. Just wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

• Reheating: Reheat individual slices in the microwave or reheat the entire pie in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

FAQs

1. Can I use a different kind of protein?

Yes, you can use leftover turkey, beef, or even tofu as a protein alternative to chicken in this pot pie.

2. Can I make this recipe without pie crust?

Yes, you can make a “crustless” version by topping the filling with mashed potatoes or a biscuit topping for a different take on the dish.

3. Can I use frozen vegetables?

Yes, frozen mixed vegetables work perfectly in this recipe. They’re convenient and will cook up nicely in the filling.

4. Can I make this pot pie ahead of time?

Yes, you can prepare the pot pie ahead of time, then refrigerate it until you’re ready to bake. You may need to add a few extra minutes of baking time if it’s cold from the fridge.

5. How do I prevent the crust from getting soggy?

To prevent a soggy bottom crust, you can brush the crust with a little olive oil before adding the filling, or blind bake the bottom crust for a few minutes before filling it.

6. Can I freeze chicken pot pie?

Yes, you can freeze the assembled pie (before baking). Just wrap it tightly in plastic wrap and foil, and bake directly from frozen, adding 15-20 extra minutes to the cooking time.

7. Can I use homemade pie crust?

Absolutely! Homemade pie crust is a great alternative to store-bought crust. Just make sure it’s rolled out thin enough to cover the pie.

8. Can I add cheese to the filling?

Yes, you can add cheese, such as shredded cheddar, mozzarella, or Parmesan, to the filling for an extra layer of richness and flavor.

9. How do I make the filling more creamy?

For a richer filling, you can add a bit of cream cheese, heavy cream, or sour cream to the sauce to make it even creamier.

10. How do I ensure the chicken is cooked properly?

Make sure the chicken is fully cooked before adding it to the filling. You can bake, pan-fry, or even use rotisserie chicken for convenience.

Conclusion

Homemade Easy Chicken Pot Pie is the ultimate comfort food—rich, creamy, and packed with flavor. This recipe takes all the goodness of a traditional chicken pot pie and makes it simple and quick to prepare. Whether you’re making it for a cozy dinner or a family gathering, it’s sure to be a crowd-pleaser that everyone will love!

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