Easy Chicken Pot Pie

Learn how to make this impossibly easy, semi-homemade, double crust Chicken Pot Pie! We use a refrigerated pie crust and frozen veggies, but forgo the canned soup in favor of making the sauce from scratch. It’s creamy and homey and the quintessential comfort food.

Semi-Homemade Chicken Pot Pie

Growing up my mom always made chicken pot pie completely from scratch. She made the best pie crust – just flour, butter, shortening and salt. It was amazing. I still make it using her filling recipe, but with a few adapted shortcuts because this momma doesn’t have time for homemade crust.

Thankfully I don’t need to because I can buy a really delicious premade crust at my local grocery store. You can even find them already formed in a pan, but I prefer the rustic look of forming the crust by hand.

The filling is made from scratch, but you can take a few shortcuts there as well. I make the sauce using a roux to thicken chicken broth and milk, but if you really want to you could use canned condensed chicken soup. I almost always have cooked shredded chicken on hand, and the veggies are a frozen mixed blend.

How to Make Chicken Pot Pie

It only takes about an hour to make and takes like your grandma spent hours making it in her kitchen.

1. Prep the crust. Follow the directions on the pie crust package. I use the rolled Pillsbury crusts so they need to sit out for a bit to soften first. Then grab your favorite pie plate and form the crust in the bottom. It doesn’t have to be perfect – chicken pot pie it totally homey and rustic. If you’re really itching to try homemade pie crust you can totally do that too.
2. Make the sauce. There are a few ways you can go about this, but my preference is to make a thickened sauce from scratch. It tastes so much better than canned and doesn’t have all of the preservatives and other junk they put in there. The sauce starts with a roux, which is just flour cooked in melted butter. I also cook some diced onion and garlic with the butter to add flavor to the sauce. The roux will thicken chicken broth and half and half (or milk).
3. The filling. Cook up some chicken and dice it or shred it. Use your own pre-cooked or a rotisserie chicken – you just need 2-3 cups. If you need to cook some quickly, boil water in a large pot and add a couple tablespoons of salt. Add a pound of chicken (thighs, breasts, or any combination) and boil for about 20-30 minutes. Stir the shredded chicken and frozen veggies into the sauce. Be sure to taste the sauce and season with salt and pepper as needed.

Chicken Pot Pie Assembly

1. Assemble the pie. You’ve already prepped the base crust and the filling, now it’s time to make your pie! Pour the filling into the crust and smooth it out. Use the second crust to cover the filling, crimping the edges all around to seal it. Cut a few slits in the top of the pie to allow steam to escape.
2. Bake. Bake your chicken pot pie for 30-40 minutes. The crust should be a golden brown and the filling hot and bubbly. Give it time to rest before slicing and serving.

Helpful Tips and FAQs

• Want a beautifully shiny golden crust? Brush the top with an egg wash! Whisk an egg with a tablespoon of water and then lightly brush the top of your pie with it.
• Place the pie plate on foil lined cookie sheet to catch any drips of bubbly sauce.
• Veggie variations include mushrooms (just saute them with the onions), broccoli or asparagus (cut into small pieces and blanched in boiling water) or feel free to use any fresh veggies. The key is to make sure they are at least mostly cooked first, so steam them in the microwave before adding them to your chicken pot pie.
• If you have leftover turkey from the holidays, easily swap that in for the chicken.
• Chicken Pot Pie freezes beautifully. Let the leftovers cool, then cover tightly with plastic wrap and foil and pop in the freezer for us to 3 months. In the fridge, your pie will stay fresh about 4-5 days. Reheating in the oven at a low temp is recommended for multiple servings, but for individual slices, reheat in the microwave at 50% power for a couple of minutes.

Serving Suggestions

You know what’s great about chicken pot pie? I mean besides pretty much everything? It’s a complete meal and you don’t have to serve it with anything else if you don’t want to! Of course a lovely wedge salad or copycat Olive Garden Salad never hurt anyone and they actually go really well with this pie. If you’re serving this to company, you might consider adding some fresh Garlic Bread, homemade rolls or garlic knots.

Comfort Food is King

If you’re looking for some more ways to feed your family the comfort food they’re craving, try some of my family’s favorites. My dad’s Meatloaf recipe is a classic, and I turned my aunt’s Creamy Chicken and Noodles into a simple one pot meal. You can never go wrong with my Easy Spaghetti Bolognese Sauce or my mom’s Ham and Navy Bean Soup.

Recipe

Easy Chicken Pot Pie

4.91 from 11 votes

Kristin Maxwell

Creamy, comforting chicken pot pie with a homemade sauce, tender chicken, and vegetables wrapped in a flaky golden crust. Ready in about an hour using simple shortcuts and no canned soup.

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6 servings

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Ingredients

  

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• 1 package refrigerated pie crust (2 crusts)
• 1/3 cup butter
• 1/2 cup diced onion
• 2 garlic cloves minced
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup half and half (or milk)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups cooked chicken diced or shredded
• 1 1/2 cups frozen mixed vegetables thawed and drained

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Instructions

 

• Heat oven to 425°F. Let pie crusts soften at room temperature for about 15 minutes. Press one crust into the bottom and up the sides of a 9-inch pie plate.
• Melt butter in a large saucepan over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add garlic and cook 1 minute more.
• Whisk in flour and cook until golden, about 2 to 3 minutes.
• Slowly whisk in chicken broth, then half and half. Bring to a boil, then reduce heat and simmer, stirring frequently, until thickened, about 5 to 6 minutes.
• Remove from heat. Stir in salt, pepper, chicken, and vegetables. Taste and adjust seasoning as needed.
• Pour filling into prepared crust. Top with second crust and pinch edges to seal. Cut several slits in the top to vent steam.
• Bake 30 to 40 minutes until crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil.
• Let rest 5 to 10 minutes before slicing.

Notes

• Chicken: Use rotisserie chicken, poached chicken, or any cooked leftover chicken. The chicken must be fully cooked before assembling.
• Vegetables: Thaw and drain frozen vegetables well to prevent a watery filling. You can substitute fresh vegetables that have been blanched or steamed, or use mushrooms sautéed with the onions.
• For a golden crust: Brush the top with egg wash (1 egg whisked with 1 tablespoon water) before baking.
• Soggy crust prevention: Make sure filling is thick before adding. Consider blind baking the bottom crust for 15 minutes with pie weights, or place the pie plate on a preheated baking sheet.
• Shortcut option: Substitute 1 can cream of chicken soup plus ½ cup chicken broth for the homemade sauce.
• Puff pastry option: Use thawed puff pastry as a top crust only. Bake until puffed and golden, about 25 to 30 minutes.
• Mini pot pies: Divide filling among muffin tin cups, top with small crust circles, and bake 18 to 22 minutes. Makes 10 to 12 minis.
• Top crust only: Skip the bottom crust and pour filling into a greased baking dish. Top with crust and bake as directed.
• Storage: Refrigerate leftovers for 4 to 5 days. Reheat in a 350°F oven for best crust texture.
• Freezing: Wrap cooled pie tightly in plastic wrap and foil. Freeze up to 3 months. Thaw in refrigerator overnight before reheating.

Keyword chicken pot pie

Nutrition

Calories: 434kcalCarbohydrates: 31gProtein: 20gFat: 25gSaturated Fat: 12gCholesterol: 82mgSodium: 693mgPotassium: 374mgFiber: 3gSugar: 1gVitamin A: 2757IUVitamin C: 10mgCalcium: 67mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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