Chicken Pot Pie
There’s nothing quite like digging into a warm, flaky chicken pot pie on a chilly evening. It’s one of those comfort foods that feels like a hug in a dish! But I know what you’re thinking—making pot pie from scratch sounds like a ton of work. I’m here to tell ya, it doesn’t have to be! Today I’ll walk you through how to make an easy chicken pot pie that’ll impress your family without keeping you in the kitchen all day.
What Makes a Great Chicken Pot Pie?
Before we dive into the recipe, let’s talk about what makes a chicken pot pie truly delicious:
- Flaky, buttery crust – Whether you use store-bought or homemade, this is crucial!
- Creamy, flavorful filling – The right balance of sauce to ingredients
- Tender chicken – No dry, overcooked meat here
- Perfectly cooked veggies – Not too firm, not too mushy
The best part? You can achieve ALL of these elements with simple ingredients and straightforward techniques!
Easy Chicken Pot Pie Recipe
Ingredients You’ll Need
For the Crust
- 1 box (14.1 oz) refrigerated pie crusts (2 count), softened according to package directions
For the Filling:
- 1/3 cup butter or margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken (rotisserie chicken works great!)
- 2 cups frozen mixed vegetables, thawed
Time-Saving Shortcuts
Look, I’m all about making life easier in the kitchen. Here are my favorite shortcuts for this recipe:
- Use rotisserie chicken – Already cooked and seasoned!
- Frozen mixed veggies – Save yourself the chopping time
- Refrigerated pie crusts – They’re actually really good and save so much time
- Make the filling ahead – Prepare it a day in advance and just assemble when ready
Step-by-Step Instructions
1. Prepare the Pie Crusts
First things first, get those pie crusts ready. Take them out of the fridge about 15 minutes before you need them so they come to room temperature. This prevents cracking when you unroll them. Heat your oven to 425°F while you’re at it.
Place one pie crust in a 9-inch glass pie plate. Press it firmly against the bottom and sides, letting any extra crust hang over the edge for now.
2. Make the Filling
In a 2-quart saucepan, melt the butter over medium heat. Add your onion and cook for about 2 minutes until tender, stirring frequently.
Now, stir in the flour, salt, and pepper until everything’s well blended. This creates what’s called a “roux” – it’s gonna thicken your sauce beautifully!
Gradually add the broth and milk, stirring constantly to prevent lumps. Keep cooking and stirring until the mixture gets bubbly and thickens up. This should take about 5-7 minutes.
Once thickened, stir in your chicken and mixed vegetables until everything’s well combined. Remove from the heat.
3. Assemble the Pot Pie
Pour your filling mixture into the crust-lined pie plate. It should be steamy and smelling amazing at this point!
Place the second crust over the top of your filling. Fold the excess top crust under the edge of the bottom crust and press the edges together to seal them. This creates that perfect thick crust edge we all love!
For that classic pot pie look, flute the edges by pinching the crust between your fingers. Then use a knife to cut some small slits in the top crust – this lets steam escape while baking.
4. Bake to Golden Perfection
Bake your pot pie for 15 minutes at 425°F. Then, to prevent the crust edges from getting too brown, cover them with strips of aluminum foil.
Continue baking for another 15-25 minutes, until the crust is golden brown and the filling is bubbling. The internal temperature should reach at least 165°F.
Let it stand for 5 minutes before serving – trust me, you’ll burn your mouth if you don’t wait!
Tips for the Perfect Easy Chicken Pot Pie
After making this recipe dozens of times (it’s my hubby’s favorite!), I’ve gathered some tips that really make a difference:
Preventing Soggy Bottom Crust
Nobody wants a soggy bottom on their pot pie! Here’s how to avoid it:
- Use a glass pie plate – It conducts heat better and helps the bottom crust cook properly
- Don’t let the unbaked pie sit with filling – The moisture will soak into the crust
- Make, bake, and serve – For best results, fill the crust with the filling, bake it, then serve it without delay
Add Some Extra Flavor
Want to kick the flavor up a notch? Try these easy additions:
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried sage or rosemary
- A splash of white wine in the sauce
- A tablespoon of Dijon mustard
Make Individual Pot Pies
Sometimes I like to make individual servings in ramekins – they look super cute and everyone gets their own perfect portion with plenty of crust! Just divide the filling between 6-8 ramekins and top each with pie crust.
Variations to Try
One of the reasons I love chicken pot pie is how flexible the recipe is! Here are some variations my family enjoys:
Veggie Variations
Substitute any 2 cups of veggies you like! Some favorites:
- Broccoli and cauliflower
- Peas, carrots and corn
- Sliced mushrooms (sauté them first!)
Protein Swaps
- Turkey works perfectly (great for Thanksgiving leftovers!)
- Cubed ham
- Canned tuna (drain it well)
Crust Options
- Just use a top crust for a lighter version
- Try puff pastry instead of pie crust
- Biscuit topping for a cobbler-style pot pie
Can You Make Chicken Pot Pie Ahead of Time?
Yes! Here are your options:
- Prepare the filling ahead – Make it 1-2 days in advance and refrigerate
- Assemble but don’t bake – You can assemble the entire pie and refrigerate for up to 24 hours before baking
- For longer storage – Make mini pot pies in disposable aluminum pans and freeze them
Storage and Reheating
Got leftovers? Here’s what to do with them:
Refrigerator
Wrap the remaining pot pie with plastic wrap or store individual servings in resealable containers. They’ll keep in the refrigerator for 3-4 days.
Freezing
Honestly, I don’t recommend freezing a fully baked pie with bottom and top crust. The crust gets soggy when thawed. If you want to freeze pot pies, either make them as minis or just freeze the filling.
Reheating
Cover leftover pot pie with foil and reheat in a 350°F oven for about 15-20 minutes, or microwave individual portions on medium-high (70%) for 2-3 minutes.
Why This Recipe Works
After trying many different chicken pot pie recipes, I’ve found this one to be the most reliable and delicious while still being super easy. Here’s why:
- Perfect ratio of sauce to fillings – Not too dry, not too soupy
- Streamlined ingredients – Nothing fancy required
- Foolproof techniques – Even beginners can nail this recipe
- Family-approved taste – Kids and adults both love it!
Common Questions About Chicken Pot Pie
Can I make this with only top crust?
Absolutely! Just spray the pie plate with cooking spray before adding the filling. Press the edge of the crust to the pie plate to anchor it and prevent the filling from bubbling over.
What if I only have a metal pie pan?
You can still use it! If it’s dull aluminum, it’ll work almost as well as glass. If it’s shiny metal, the bottom crust might not get as crisp, but it’ll still be delicious.
Can I make this dairy-free?
Yes! Use your favorite plant-based butter and milk alternatives. The texture might be slightly different, but it will still work.
Final Thoughts
Chicken pot pie doesn’t have to be complicated to be amazing. This easy recipe delivers all the comfort and flavor you crave without requiring professional baking skills or hours in the kitchen. The combination of flaky crust and creamy chicken filling is just unbeatable!
Next time you’re looking for a crowd-pleasing dinner that feels special but won’t stress you out, give this easy chicken pot pie a try. I bet it’ll become a regular in your dinner rotation just like it has in mine!
What’s your favorite comfort food? Do you have any special additions you like to put in your chicken pot pie? I’d love to hear about them in the comments!
Happy cooking!
Note: This recipe was inspired by classic chicken pot pie recipes from Pillsbury, Simply Recipes, and Simply Scratch, with my own adaptations for simplicity and flavor.
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Take your comfort food to the next level with individual chicken pot pies. Made with rotisserie chicken and store-bought puff pastry, they’re as simple to make as they are delicious.
- 1 to 2 packages frozen puff pastry, best quality such as Dufour or Pepperidge Farm, thawed (see note)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, roughly chopped
- 3 stalks celery, diced
- 1 cup frozen pearl onions (no need to defrost)
- 3 carrots, sliced into ¼-inch rounds
- &frac13 cup all-purpose flour, plus more for rolling the pastry
- 2½ cups low-sodium chicken broth
- ¼ cup Cognac or brandy (okay to replace with more chicken broth if avoiding alcohol)
- ¾ teaspoon salt
- ½ teaspoon white pepper
- ½ cup heavy cream
- 1 tablespoon chopped fresh thyme (or a combination thyme, rosemary and sage), plus a few thyme springs for serving
- 3-4 cups shredded cooked chicken, from 1 rotisserie chicken
- 1 cup frozen peas (no need to defrost)
- 1 egg
- NOTE: For this recipe, youll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, youll need another package.
- Line a baking sheet with aluminum foil for easy clean-up.
- Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about &frac18-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.
- Preheat the oven to 425°F and set an oven rack to the center position.
- To make the filling: In a large sauté pan over medium heat, melt the butter. Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté, stirring occasionally, until the carrots are just cooked, 8 to 10 minutes. Add the flour and cook, stirring constantly, for about 2 minutes. Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour. Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, thyme, chicken, and peas. Taste and adjust seasoning, if necessary. (Note that the broth will taste a little boozy at this point. Thats okay – the cognac will cook off in the oven.)
- Ladle the filling into 4 large or 6 small oven-safe soup bowls. The filling should come up no more than three-quarters of the way to the top of the bowls. Do not overfill.
- Beat the egg with 1 tablespoon of water.
- Remove the pastry rounds from the refrigerator. Brush the outside edges of each bowl with the egg wash.
- Place the cold dough rounds over the bowls, pressing firmly around the edges so that the dough adheres. Transfer the bowls to the foil-lined baking sheet. Brush the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. Place the bowls on the foil-lined baking sheet and bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot bowls to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.
- MAKE AHEAD: The pies may be assembled and refrigerated up to a day ahead of time. Brush the top of the dough with egg wash before baking.
- Note: Nutritional information calculated using 1 package of puff pastry and 3½ cups of chicken.
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- Per serving (5 servings)
- Calories: 747
- Fat: 45 g
- Saturated fat: 18 g
- Carbohydrates: 42 g
- Sugar: 6 g
- Fiber: 4 g
- Protein: 35 g
- Sodium: 678 mg
- Cholesterol: 163 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
What You’ll Need To Make Chicken Pot Pie
- Frozen puff pastry: Provides the flaky, buttery topping. I recommend Dufour all-butter puff pastry if you can find it (it’s sold at Whole Foods), but Pepperidge Farm, which is readily available in the freezer section of most supermarkets, is very good too.
- Butter: For sautéing the vegetables and enriching the filling.
- Onion and garlic: These aromatics form the flavor foundation for the filling.
- Celery, pearl onions, carrots, and peas: These vegetables add texture, flavor, and nutrition to the filling.
- All-purpose flour: Thickens the sauce; also used for rolling the pastry.
- Chicken broth: Creates the savory base of the filling.
- Cognac: Enhances depth of flavor.
- Heavy cream: Contributes to the creamy texture of the filling.
- Fresh thyme: Provides aromatic herbal notes.
- Shredded cooked chicken: The main protein component; feel free to use leftover or rotisserie chicken.
- Egg: Beaten for an egg wash to give the pastry a golden finish.
- Jump to the printable recipe for precise measurements
To begin, dust a clean, dry work surface with flour and place the puff pastry over top.
Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the circumference of your soup bowls. Place the dough rounds on a foil-lined baking sheet and refrigerate until ready to use.
Next, make the filling. In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots.
Sauté for 8 to 10 minutes, or until the carrots are just cooked.
Cook, stirring constantly, for about 2 minutes.
Add the broth, cognac, salt, and white pepper. Bring to a boil, stirring with a wooden spoon to incorporate the flour.
Simmer until thickened, a few minutes. Off the heat, stir in the heavy cream, herbs, chicken, and frozen peas.
Ladle the filling into oven-safe ramekins or soup bowls (be sure they are oven proof up to 425°F). The filling should come up no more than three-quarters of the way to the top of the bowls. If you have extra, make another bowl.
Brush the outside edges of each bowl with an egg wash.
Place the cold dough rounds over the soup bowls, pressing firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. At this point, the assembled pot pies can be refrigerated for up to 1 day or frozen for longer storage.
Bake for 20 to 25 minutes, or until the pastry is a rich golden brown. Let cool for about 10 minutes, then transfer the hot ramekins to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.
