Name: Easy Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup peeled potatoes, cut into bite-size chunks; 3/4 cup carrots, peeled and sliced; 1/3 cup diced onion; 3/4 cup frozen peas; 1/4 cup frozen corn; 1/2 cup butter (1 stick); 3/4 cup milk; 1 egg (for egg wash); 2 cups cubed cooked chicken; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 1 1/2 cups chicken broth or stock; 1 package refrigerated double pie crust (or homemade pie crust)

Print Recipe· 4.3 from 12 reviews

If you’re craving a comforting, savory dish that fills the kitchen with irresistible aromas and satisfies hungry hearts, this Easy Chicken Pot Pie Recipe is just what you need. Combining tender chunks of chicken and hearty vegetables in a rich, creamy gravy, all nestled under a flaky golden crust, this classic meal feels like a warm hug on a plate. What’s even better is how approachable it is to make, turning simple ingredients into a show-stopping family favorite you’ll want to share over and over.

Ingredients You’ll Need

A round white pot with a red handle placed on a soft pink cloth on a white marbled surface holds a mixture of ingredients arranged in four distinct sections. On one side, there are small orange carrot slices layered above white potato cubes, both showing a smooth texture. Adjacent to them are pale yellow corn kernels piled tightly, next to a heap of bright green peas with a round, shiny appearance. The last section contains diced white chicken pieces with slight grill marks, all sitting atop a creamy beige sauce that forms the bottom layer and covers the pot’s base. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward, well-balanced ingredients, each playing a crucial role in the taste and texture. Simple pantry staples and fresh veggies come together, creating layers of flavor and that perfect pot pie consistency.

1 cup peeled potatoes (cut in bite-size chunks): Adds creamy bulk and a gentle bite that complements the gravy.
3/4 cup carrots (peeled and sliced): Brings sweetness and vibrant color to the filling.
1/2 cup butter (1 stick): Essential for a luscious roux that thickens the filling beautifully.
1/3 cup diced onion: Provides a savory foundation with slight sweetness once sautéed.
1/2 cup all-purpose flour: Forms the base of the gravy for a silky, thick consistency.
1 teaspoon salt: Enhances and balances all the other flavors in the pie.
1/2 teaspoon dried thyme: Adds subtle earthiness, giving the dish wonderful aromatic depth.
1/4 teaspoon pepper: Offers a gentle kick to keep the flavor lively.
1 1/2 cups chicken broth or stock: Creates a rich, savory liquid that binds everything perfectly.
3/4 cup milk: Softens the gravy while maintaining creaminess without heaviness.
2 cups cubed cooked chicken: The hearty protein star that turns this into a satisfying meal.
3/4 cup frozen peas: Adds bursts of sweetness and bright green color, frozen makes it easy!
1/4 cup frozen corn: Adds subtle sweetness and texture contrast with minimal effort.
1 package refrigerated double pie crust (or your favorite homemade recipe): Provides the flaky, buttery shelter that makes this pot pie so special.
1 egg (for an egg wash over the crust): Creates that golden, shiny finish everyone loves.

How to Make Easy Chicken Pot Pie Recipe

Step 1: Cook the Vegetables

Begin by placing the potatoes and carrots in a large pot and covering them with water. Bring to a boil and cook just until tender enough to pierce easily with a fork but not mushy. This step ensures the veggies retain their shape and texture inside the pie. Once done, drain and set them aside for later.

Step 2: Prepare the Gravy Base

While the veggies are cooking, melt butter in a large pot over medium heat and add the diced onion. Stir frequently until the onions soften and become aromatic. Then stir in the flour, salt, thyme, and pepper, mixing well to form a roux that will thicken your filling. Slowly whisk in the chicken broth and milk, allowing the mixture to cook until thick and creamy, the perfect comforting sauce for the pie.

Step 3: Combine Filling Ingredients

Add the cooked chicken cubes, frozen peas, corn, and the drained potatoes and carrots into the thick gravy. Stir gently to combine everything so each bite will have balanced flavor and texture. This hearty filling is what makes this Easy Chicken Pot Pie Recipe so beloved by all ages.

Step 4: Assemble and Bake the Pie

Roll out one pie crust and line your pie dish, pressing it gently into place. Pour the chicken and vegetable filling evenly into the crust. Cover with the second pie crust, overlapping the edges, then pinch and flute the edges to seal. Brush the top crust with beaten egg for a golden glaze, and cut a few small slits in the crust to let steam escape while baking. Bake at 425ºF for 35 to 40 minutes, until the crust is gorgeous and crisp. Let the pie cool about 10 minutes before serving so the filling can set.

How to Serve Easy Chicken Pot Pie Recipe

A whole round pie with a golden brown crust sits in the middle of a white plate on a white marbled surface. The top crust is crimped around the edges and features small slits for steam, revealing hints of orange and green filling underneath. A green sprig of thyme lies in the center of the pie, with a few coarse salt crystals scattered on the crust. Around the plate are additional thyme sprigs and a small white bowl of coarse salt. A soft peach-colored cloth is draped casually to the right of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling freshly chopped parsley or thyme leaves over each slice adds a pop of color and a hint of fresh herbaceous brightness that complements the rich filling. A light dusting of freshly ground black pepper can also elevate the flavors even more just before serving.

Side Dishes

This chicken pot pie pairs beautifully with simple sides that won’t overpower it. Consider a crisp green salad with a tangy vinaigrette, steamed green beans tossed with lemon zest, or roasted Brussels sprouts for a hit of savory crunch beside the creamy centerpiece.

Creative Ways to Present

For a charming twist, make individual pot pies using ramekins or muffin tins, perfect for dinner parties or family meals. You can also experiment with puff pastry for a flakier crust or add a sprinkle of cheddar cheese on top before baking for an extra layer of indulgence.

Make Ahead and Storage

Storing Leftovers

Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. Cover tightly to keep the crust from drying out and to preserve the filling’s creamy texture, making reheated slices just as delicious.

Freezing

You can freeze this pot pie either before or after baking. Wrap tightly in plastic wrap and foil if freezing uncooked, and store for up to 2 months. To freeze baked pie, cool completely first, then cover and freeze similarly. This makes it perfect for meal prep or quick comfort food on busy nights.

Reheating

Reheat leftover pot pie in a 350ºF oven for 20 to 25 minutes or until warmed through and crust is crisp again. Avoid microwaving if you want to maintain that flaky crust texture; the oven keeps the pie almost as fresh as the day it was baked.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time in this Easy Chicken Pot Pie Recipe. Just shred or cube it and add it straight into the filling.

Is it necessary to use fresh vegetables, or can I use frozen ones?

Fresh vegetables are ideal for texture, but frozen peas and corn work great and add convenience. For potatoes and carrots, fresh is better for the best bite, but you can use frozen if needed, just adjust cooking times carefully.

Can I make this recipe gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend and using a gluten-free pie crust, you can easily adapt this recipe to be gluten-free without sacrificing flavor or texture.

Can I make this pie ahead of time and bake it later?

Definitely. Assemble the pie completely, then cover and refrigerate it for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if chilled.

What can I use if I don’t have a pie crust?

You can use puff pastry for a flakier topping, biscuit dough for a rustic feel, or even mashed potatoes for a shepherd’s pie twist. These alternatives still pair wonderfully with this Easy Chicken Pot Pie Recipe filling.

Final Thoughts

There is nothing quite like the cozy satisfaction of a homemade pot pie, and this Easy Chicken Pot Pie Recipe is a perfect example of comfort food done right. Whether it’s a family dinner, a weeknight treat, or a dish to impress guests with minimal effort, it’s sure to become a favorite in your recipe box. So, gather those simple ingredients and get ready to savor every flaky, creamy, chicken-filled bite. You’ll be so glad you did!