This Easy Chicken Pot Pie is one of my all-time favorites! With flaky, buttery crust and a creamy, savory filling, it’s the ultimate comfort food. Honestly, though, what I like best is that it’s SO easy to make!
I’ve always been a huge pot pie fan. I’ve even shared a few favorites here, like this Cheddar Bay Chicken Pot Pie, Crock Pot Chicken Pot Pie, and Crustless Chicken Pot Pie.
But today, we’re going with classic chicken pot pie! This easy chicken pot pie with pie crust takes just 10 minutes prep time and only 30-4o minutes in the oven, making it perfect for weeknight meals (though I think it makes an excellent Sunday dinner, too!)
This is truly an easy pot pie recipe! Just sauté some veggies and seasonings with butter in a skillet, add a little flour, and pour in broth. The chicken pot pie filling will bubble and thicken, then it’s time to stir in the cream and chicken.
From there, it’s just a matter of adding a pie crust to a pie plate, pouring the filling in, and topping it with a second pie crust. Seal and bake, and then you’ll be enjoying comfort chicken pot pie less than an hour later!
Why I LOVE this recipe!
- Truly easy – If you’ve ever wondered, “How do you make chicken pot pie,” you’ll be happy to know that it’s really a cinch to make!
- Family friendly – The whole family loves this chicken pot pie. Be prepared to make this one on repeat!
- Stretches leftovers – This one’s perfect for chicken leftovers, using every last bit of meat from a previous meal.
- Ultimate comfort food – There’s just something about that creamy filling and buttery, golden pie crust. Chicken pot pie is perfect comfort food!
Recipe Notes
This Easy Chicken Pot Pie recipe is as simple as promised! Just 10 ingredients for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Easy Chicken Pot Pie to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – You’ll need three cups of cooked, shredded chicken. This is a great recipe for using store-bought rotisserie chicken or leftover chicken from another dinner.
- Celery, carrots, and onion – The classic combination creates a nice backbone of flavor in your chicken pot pie filling.
- Butter – For sautéing the veggies.
- Poultry seasoning – A combination of sage, thyme, rosemary, marjoram, and nutmeg, poultry seasoning adds a ton of flavor.
- Salt – Add more or less, to taste.
- Flour – This thickens your chicken pot pie filling.
- Chicken broth – Use your favorite brand of chicken broth which, together with the butter, flour, veggies, and seasonings, creates your chicken pot pie filling.
- Heavy cream – Makes the filling extra rich and creamy.
- Pie crusts – You’ll want two pie crusts: One for the bottom layer, and one for the top. I like to use refrigerated pie crust from the store for this – that’s what helps make this such an easy recipe for chicken pot pie!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Turkey Pot Pie– Swap in cooked turkey for the chicken and make it a turkey pot pie! Perfect for using up holiday leftovers.
- Chicken & Veggie Pot Pie– Amp up the veggies by adding frozen peas, cubed potatoes, roasted butternut squash, pearled onions, mushrooms, green beans, or any other vegetable you like.
- Pesto Chicken Pot Pie– Omit the poultry seasoning and stir in three tablespoons of pesto with the heavy whipping cream for a twist on classic chicken pot pie.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Easy Chicken Pot Pie.
Sauté the veggies, seasoning, and salt in a skillet with the butter.
Sprinkle flour over the veggies and cook, stirring, for about a minute. Add the chicken broth.
Stir in the heavy whipping cream.
Simmer until thickened, then add the chicken.
Add one crust to your pie dish, then fill with the chicken pot pie filling.
Top with second crust, seal the edges, then cut a few slits in the top. Bake until golden brown.
Recipe Tips
- Cook the flour for one minute – Don’t skip this step! It helps the flour absorb the fat from the butter and “cooks” the flour so there is no residual raw taste. Then, once you stir in the broth and heavy whipping cream, the flour and butter work together as a “roux” to help thicken the liquid for the perfect chicken pot pie filling.
- Make sure the sauce is the right consistency – After you’ve stirred in the broth and heavy whipping cream, you want the sauce to be thick like gravy. If it’s not quite thick enough, you can add a cornstarch slurry. Just stir a tablespoon of cornstarch into two tablespoons of water, then pour that in and stir. It should thicken up nicely.
- Make sure the pie crusts are room temp – This will make them easier to work with.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Plan ahead – Cook chicken breasts or rotisserie chicken for dinner a couple of nights earlier, then set aside three cups for your chicken pot pie.
- Buy pre-chopped veggies – The carrot, celery, and onion “mirepoix” mix is often available pre-chopped in the produce section of well-stocked grocery stores. Skip the chopping and grab your veggies already diced!
- Make ahead – Make the filling up to a day in advance and refrigerate it in an airtight container. Then, when it’s time to make your pot pie, just pour the filling into the crust, top with the second crust, and bake!
What to Serve with Easy Chicken Pot Pie
Since this protein based dinner has the delicious flavors of creamy chicken and veggies, it will pair well with many of your favorite classic side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Smashed potatoes are so good with this creamy chicken pot pie! Try Garlic Smashed Potatoes or Ranch Smashed Potatoes.
- Or how about classic mashed potatoes? These homemade mashed potatoes or creamy Boursin mashed potatoes are both excellent companions to pot pie.
- A crisp salad is the perfect counterpoint to rich and creamy chicken pot pie. How about Steakhouse-Style House Salad or Italian House Salad?
- Roasted veggies are always a winner! Try Pesto Roasted Veggies or Garlic Roasted Vegetables.
- Craving more ideas? Be sure to check out my round-up of 40+ side dishes that are perfect with chicken pot pie!
Easy Chicken Pot Pie Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
What is the sauce made of in chicken pot pie?
Chicken pot pie sauce is typically made with butter, flour, and broth and/or milk to create a thick, gravy-like sauce.
Should you prebake the bottom crust of a chicken pot pie?
I find it’s not necessary to prebake the bottom crust. As long as your chicken pot pie filling is nice and thick, your chicken pot pie will not be soggy.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
Easy Chicken Pot Pie
Ingredients
- 3 cups shredded chicken
- 2 tablespoons butter
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 2 tablespoons flour
- 1.5 cup chicken broth
- 1 cup heavy cream
- 2 pie crusts
Instructions
- Preheat oven to 375˚F.
- Melt butter in a large skillet over medium heat. Add the celery, carrots, onion, poultry seasoning and salt, and saute until tender, about 5-8 minutes.
- Sprinkle flour over the vegetables and stir for about 60 seconds. Then pour in the broth and heavy cream and simmer until thickened. Add the chicken and mix to combine.
- Place the bottom pie crust in a 9 inch pie plate. Pour the chicken filling in the pie crust and top with the second crust. Seal the edges, then cut a few slits in the top of the crust to allow the steam to escape as the chicken pot pie cooks.
- Bake for 30-40 minutes or until pie crust is golden brown. Remove from oven and let cool 10 minutes, then cut and serve.
Recipe Notes
- Chicken: Cooked turkey can be subbed in for the chicken.
- Poultry seasoning: If you don’t have poultry seasoning on hand, you can use 1/2 teaspoon each of dried rosemary, sage, thyme, marjoram, plus a pinch of nutmeg.
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