Chicken pot pie is a classic comfort food. This dish combines tender chicken with fresh vegetables in a creamy filling, all encased in a flaky pie crust. It’s a hearty meal that’s perfect for family dinners or chilly evenings.
Why Make This Recipe
You should make this easy chicken pot pie because it is simple and satisfying. It uses ingredients you may already have in your kitchen, and it comes together quickly. Plus, it’s a great way to use leftover chicken! This recipe is ideal for busy weeknights or when you want to impress guests with minimal effort.
How to Make Easy Chicken Pot Pie
Making an easy chicken pot pie is straightforward. With just a few simple steps, you can have a delicious meal ready to bake. Follow the recipe below for a tasty pot pie that everyone will love.
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 1 cup frozen peas and carrots (or mixed veggies)
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 store-bought pie crust (or use puff pastry or biscuit topping)
Directions
- Preheat oven to 425°F (220°C).
- Make the filling: In a large skillet over medium heat, melt the butter. Add the onions and cook until soft. Stir in the flour, salt, pepper, and garlic powder to make a roux. Cook for 1–2 minutes.
- Add liquids: Gradually stir in the chicken broth and milk. Cook and stir until the mixture thickens and bubbles (about 5–6 minutes).
- Stir in chicken and veggies: Mix in the cooked chicken, peas, carrots, and corn. Remove from heat.
- Assemble pie: Pour the mixture into a 9-inch pie dish. Top with the pie crust, seal the edges, and cut slits in the top to vent.
- Bake: Place the pie on a baking sheet and bake for 30–35 minutes or until golden brown. Let it stand for 5–10 minutes before serving.
How to Serve Easy Chicken Pot Pie
Serve the chicken pot pie warm, straight from the oven. It pairs well with a simple green salad or some crusty bread. This dish is satisfying on its own but feels great to share with family and friends.
How to Store Easy Chicken Pot Pie
If you have leftovers, you can store them in the refrigerator. Cover the pie tightly with plastic wrap or aluminum foil. It should be good for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warm throughout.
Tips to Make Easy Chicken Pot Pie
- Use leftover rotisserie chicken for a quicker option.
- Feel free to mix and match your favorite vegetables.
- Make a double batch and freeze one for a future meal.
Variation
You can make a vegetarian version by using vegetables and vegetable broth instead of chicken. For a twist, try adding herbs like thyme or rosemary for extra flavor.
FAQs
1. Can I make chicken pot pie ahead of time?
Yes, you can prepare the filling and store it in the fridge until you are ready to bake it. Just assemble the pie and bake when ready.
2. Can I freeze chicken pot pie?
Yes, you can freeze an unbaked pot pie. Just wrap it tightly in plastic wrap or foil and store it in the freezer for up to 3 months. Bake it from frozen, adding extra time as needed.
3. Can I use a different crust?
Absolutely! You can use biscuit dough, puff pastry, or even a homemade crust if you prefer. Each option will give a unique texture to the pie.
Easy Chicken Pot Pie
Ingredients
Filling
- 2 cups cooked chicken, chopped or shredded Use leftover chicken for convenience.
- 1 cup frozen peas and carrots (or mixed veggies)
- ½ cup frozen corn Optional ingredient.
- ⅓ cup butter For making the roux.
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour To thicken the filling.
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 store-bought pie crust store-bought pie crust Can substitute with puff pastry or biscuit topping.
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter.
- Add the onions and cook until soft.
- Stir in the flour, salt, pepper, and garlic powder to make a roux. Cook for 1–2 minutes.
- Gradually stir in the chicken broth and milk. Cook and stir until the mixture thickens and bubbles (about 5–6 minutes).
- Mix in the cooked chicken, peas, carrots, and corn. Remove from heat.
- Pour the mixture into a 9-inch pie dish.
- Top with the pie crust, seal the edges, and cut slits in the top to vent.
Baking
- Place the pie on a baking sheet and bake for 30–35 minutes or until golden brown.
- Let it stand for 5–10 minutes before serving.
