Hey y’all! If you’re craving the ultimate comfort food that warms your heart and fills your belly, this Easy Chicken Pot Pie is exactly what you need. Creamy, flavorful, and topped with a flaky golden crust, it’s the perfect dish for busy weeknights, family gatherings, or whenever you need a little extra coziness in your life. It’s so simple and satisfying, you’ll want to make it again and again. Let’s get cooking!
Why You’ll Love This Easy Chicken Pot Pie
- Quick to prepare with minimal prep and total time, making weeknight dinners a breeze.
- Uses simple ingredients you likely already have in your kitchen.
- Creamy, savory filling paired with a golden, buttery crust for the perfect texture.
- Easily customizable to suit your family’s preferences or dietary needs.
- Great for meal prepping—reheats beautifully for delicious leftovers.
Ingredients for Easy Chicken Pot Pie
- 2 cups cooked chicken, diced or shredded (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1 (9-inch) refrigerated pie crust or homemade crust
- 1 egg (optional, for egg wash)
How to Make Easy Chicken Pot Pie
Step 1: Prepare the Creamy Filling
In a large skillet over medium heat, melt the butter. Add the flour, salt, pepper, and thyme, whisking constantly for about 2 minutes until smooth and bubbling. Gradually add the chicken broth and milk, stirring until the mixture is thick and creamy—about 3-5 minutes.
Step 2: Add Chicken and Vegetables
Stir in the cooked chicken and frozen mixed vegetables. Cook for another 2 minutes, just until everything is heated through. Remove from heat.
Step 3: Assemble the Pot Pie
Preheat your oven to 425°F (220°C). Pour the creamy chicken filling into a 9-inch pie dish. Lay the pie crust over the top and trim any excess. Press the edges to seal and cut a few small slits in the center for steam to escape. For extra color, brush the top with a beaten egg.
Step 4: Bake to Golden Perfection
Bake on the middle rack for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Notes for Making the Best Easy Chicken Pot Pie
- Let the filling cool for a few minutes before topping with pie crust to prevent a soggy bottom.
- Use rotisserie chicken for faster prep and richer flavor. Learn how to shred chicken easily here.
- Substitute homemade pie crust for extra flakiness—see a great recipe on King Arthur Baking.
Variations on Easy Chicken Pot Pie
- Vegetarian Pot Pie: Swap chicken for extra veggies or canned white beans.
- Gluten-Free: Use gluten-free flour and crust for a celiac-friendly version.
- Curry Twist: Add 1 teaspoon curry powder to the sauce for a flavorful spin.
Required Equipment for Easy Chicken Pot Pie
- Large skillet or saucepan
- Mixing spoon or whisk
- 9-inch pie dish
- Rolling pin (if using homemade crust)
- Basting brush (for egg wash, optional)
Storage Instructions for Easy Chicken Pot Pie
Let leftovers cool to room temperature, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) until warmed through, about 15-20 minutes. For freezer storage, tightly wrap the whole unbaked pie and freeze up to 2 months. Bake from frozen, adding 20 minutes to the baking time.
Serving Recommendations for Easy Chicken Pot Pie
- Pair with a crisp green salad or simple steamed green beans for a balanced meal.
- Serve with a side of garlic mashed potatoes for extra comfort.
- Enjoy with a glass of chilled white wine or homemade lemonade.
Pro Tips for the Best Easy Chicken Pot Pie
- For extra flavor, sauté a finely chopped onion with the butter before adding flour.
- Cut ventilation slits in the crust to prevent soggy pastry and ensure even baking—see more tips on Serious Eats.
- Let the pot pie cool for at least 10 minutes before slicing to allow the filling to set.
FAQ: Easy Chicken Pot Pie
- Can I use leftover turkey instead of chicken?
- Absolutely! Turkey works just as well in this recipe—perfect for post-holiday meals.
- Can I make Easy Chicken Pot Pie ahead of time?
- Yes, assemble the pie and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the fridge.
- How can I prevent a soggy bottom crust?
- Let the filling cool slightly before topping with the crust, and always bake on the lower oven rack for a crispier bottom.
Ingredients
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 sheet refrigerated pie crust
Instructions
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1Preheat oven to 400°F (200°C).
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2In a large bowl, combine diced chicken, mixed vegetables, onion, cream of chicken soup, milk, dried thyme, and black pepper. Mix until well combined.
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3Pour the chicken mixture into a 9-inch pie dish and spread evenly.
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4Place the pie crust over the filling, trim any excess, and crimp the edges. Cut a few slits in the top to vent.
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5Bake for 35 minutes or until the crust is golden brown and the filling is bubbling.
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6Let cool for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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