Easy Chicken Pot Pie
Easy Chicken Pot Pie
This Easy Chicken Pot Pie is a comforting, hearty, and delicious classic made with flaky golden crust, creamy chicken filling, and tender vegetables. It’s the ultimate one-pan meal for busy nights, made simple with a few pantry staples.
Why You’ll Love This Recipe
✔ Simple & Quick – Uses pre-made crust and rotisserie chicken for easy prep.
✔ Creamy & Flavorful – A rich, savory filling packed with veggies and chicken.
✔ Perfect for Any Occasion – Great for weeknights or holiday comfort food.
✔ Make-Ahead Friendly – Prep in advance and bake when needed.
Ingredients
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup milk (whole or 2%)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme (optional)
For the Crust:
- 1 package (2 sheets) refrigerated pie crusts
- 1 egg (for egg wash, optional)
Instructions
Step 1: Prepare the Filling
- Preheat your oven to 375°F (190°C).
- In a large pan, melt butter over medium heat. Add onions and cook until soft.
- Stir in flour, whisking constantly for about 1 minute to cook out the raw taste.
- Slowly add chicken broth and milk, whisking until smooth and thickened.
- Stir in shredded chicken, frozen vegetables, salt, pepper, garlic powder, and thyme. Let simmer for 2-3 minutes, then remove from heat.
Step 2: Assemble the Pot Pie
- Roll out one pie crust into a 9-inch pie dish.
- Pour the chicken filling evenly into the crust.
- Place the second pie crust over the top, sealing the edges by crimping with a fork or twisting with your fingers.
- Cut small slits on top for steam to escape.
- (Optional) Brush the top with beaten egg for a golden, glossy finish.
Step 3: Bake & Serve
- Place the pie on a baking sheet to catch any drips.
- Bake for 35-40 minutes, or until the crust is golden brown.
- Let rest for 10 minutes before slicing.
Tips for the Best Chicken Pot Pie
✔ Use store-bought shortcuts – Rotisserie chicken and refrigerated crust save time.
✔ Prevent a soggy crust – Bake the bottom crust for 5 minutes before adding filling.
✔ Customize your filling – Add mushrooms, celery, or potatoes for extra flavor.
✔ Make it ahead – Assemble and freeze before baking for an easy meal later!
Storage & Make-Ahead
✔ Refrigerate – Store leftovers in an airtight container for up to 3 days.
✔ Freeze – Wrap unbaked pie tightly in foil and freeze for up to 3 months. When ready to bake, cook from frozen at 375°F for 50-60 minutes.
Final Thoughts
This Easy Chicken Pot Pie is the perfect balance of flaky, creamy, and comforting. Whether for weeknight dinners or cozy weekends, this homemade classic is a guaranteed crowd-pleaser.
Make it tonight and enjoy a warm, delicious meal the whole family will love!
