easy chicken pot pie recipe
The Best easy chicken pot pie recipe
This recipe is perfect for those nights when you need something warm and satisfying but don’t want to spend hours in the kitchen. The filling is loaded with carrots, peas, and celery, so it’s got a good dose of vitamins and fiber, and the whole wheat crust (or store-bought if you’re in a pinch) adds a little extra nutrition. It’s also a great way to use up leftover chicken, which makes it budget-friendly too. Whether it’s a cozy Sunday dinner or a quick meal after soccer practice, this chicken pot pie always hits the spot.
Easy Chicken Pot Pie
A comforting and hearty chicken pot pie with a flaky crust and creamy filling. This easy recipe comes together quickly with store-bought ingredients for a delicious weeknight meal.
🥘Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 sheet refrigerated pie crust (or homemade if preferred)
- 1 egg (for egg wash, optional)
👨🍳Directions
-
1
Preheat your oven to 425°F (220°C). -
2
In a large skillet, melt the butter over medium heat. Stir in the flour, salt, pepper, garlic powder, and onion powder until smooth. -
3
Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens (about 3-5 minutes). -
4
Remove the skillet from heat and stir in the cooked chicken and frozen vegetables until well combined. -
5
Unroll the pie crust and place it in a 9-inch pie dish or baking dish. Trim any excess crust hanging over the edges. -
6
Pour the chicken mixture into the crust-lined dish. If using a second crust for the top, place it over the filling, crimp the edges to seal, and cut a few slits in the top to allow steam to escape. Alternatively, you can leave the top open for a rustic look. -
7
For a golden crust, beat the egg and brush it over the top crust (if using). -
8
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 5-10 minutes before serving.
🔧Equipment
- Large skillet
- Mixing bowl
- 9-inch pie dish or baking dish
- Pastry brush (optional)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Pot Pie Works
❓ Frequently Asked Questions About Chicken Pot Pie
1. Can I use store-bought pie crust for this easy chicken pot pie recipe?
Yes! Store-bought pie crust works perfectly for this recipe and saves time. Just make sure to follow the package instructions for thawing (if frozen) and rolling it out before using. You can use one crust for the bottom and another for the top, or simply top the filling with a single crust for a simpler version.
2. What can I substitute for heavy cream in the filling?
If you don’t have heavy cream, you can use whole milk, half-and-half, or even a combination of milk and a little butter for richness. For a lighter option, try evaporated milk or a dairy-free alternative like coconut milk. The texture will be slightly different, but the dish will still be creamy and delicious.
3. Can I make this chicken pot pie ahead of time?
Absolutely! You can assemble the pot pie completely (filling and crust) and refrigerate it for up to 24 hours before baking. If you want to freeze it, wrap the unbaked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen, adding 10–15 extra minutes to the cooking time.
4. How do I prevent the crust from getting soggy?
To keep the crust crisp, avoid overfilling the pie with liquid. You can also pre-bake the bottom crust for 5–10 minutes before adding the filling (this is called “blind baking”). Another trick is to brush the bottom crust with a little beaten egg white before adding the filling to create a barrier.
5. Can I use rotisserie chicken instead of cooking my own?
Yes! Rotisserie chicken is a great shortcut—just shred or chop about 2–3 cups of cooked chicken and add it to the filling. It saves time and adds extra flavor. Make sure to remove any skin or bones before using.
