Are you ready to indulge in a comforting, homemade classic that’s a surefire family favorite? Look no further than this mouthwatering easy Chicken Pot Pie recipe that’s a breeze to make, featuring a rich, savory filling and a golden, flaky store-bought pie crust. Get ready to enjoy a taste of nostalgia in every bite!
There’s something truly special about a Chicken Pot Pie, isn’t there? The irresistible combination of tender chicken, hearty vegetables, and a creamy sauce encased in a golden, flaky pie crust is pure comfort food. I actually didn’t grow up eating chicken pot pie, and wasn’t introduced to it until my husband and I started living together. Chicken Pot Pie was a staple in his home. He told me stories of how he would devour boxes of the individual frozen pies as a teen. I first started making chicken pot pie with canned soups which was great, but over time and experience I learned how to make my own homemade cream of mushroom sauce. Once I perfected it — I haven’t went back to the canned version. Since learning and perfecting chicken pot pie I’ve created a mini chicken pot pie with puff pastry recipes and a one pot chicken pot pie pasta dinner.
I always thought chicken pot pie took a long time to make. The good news is, you don’t need to spend hours in the kitchen to create this beloved dish. In this recipe, I’ll guide you through the process of making my old fashion chicken pot pie recipe with a homemade twist, without using any canned soups. My secret to this recipe not taking hours is using a dual package of store-bought pie crust. That paired with fresh veggies, pre-cooked chicken and spices– you’ll have a delightful dinner on the table in no time.
Jump to:
Why this Recipe Works
- Homemade Goodness: While there are convenient frozen options out there, nothing beats the taste of a homemade Chicken Pot Pie. This recipe allows you to control the quality of ingredients and create a pot pie that’s truly yours.
- No Canned Soups: Many pot pie recipes rely on canned soups for the sauce, but this one lets you make your own creamy filling from scratch. Say goodbye to preservatives and hello to wholesome flavor!
- Quick and Easy: Thanks to the store-bought pie crust, this recipe is incredibly time-efficient. It’s a fantastic choice for a busy weeknight when you’re craving comfort food without the fuss.
Ingredients
- Chicken – The beauty of this recipe is that you can use precooked chicken for the filling. It’s honestly, the only way I make chicken pot pie as it saves so much time. Whether you have leftover roasted chicken, or simply purchased a rotisserie from the grocery store. A few cups of precooked chicken is all you need.
- Vegetables – I like to use a mix of carrots, celery, onion, green peas, and mushrooms in my chicken pot pie filling.
- Seasonings – A mix of salt, pepper, and poultry seasoning flavors the homemade cream sauce balancing out this savory sauce. I also like to sprinkle kosher salt and cracked black pepper on top of the pie crust before baking. It elevates the pie crust.
- Milk – You can use any type of milk for this recipe. I always have 2% on hand so that’s what I use. You can also use half and half or half heavy cream for a richer pot pie (just know the calories will change).
- Broth – I like to use chicken broth to help cook the harder vegetables. This helps boil/steam them and makes them break down faster. No one wants a crunchy carrot in their pie.
- Pie Crust – I always lean toward store bought pie crust. This saves so much time and energy and tastes just as good as the homemade variety. Make sure you bring the pie crust to room temperature prior to rolling out or else it will break and crumble as you roll it out.
- Egg – To achieve the shiny crust you’ll want one egg, mixed well that you will brush on to the top of the pie crust prior to baking.
How to Make Chicken Pot Pie
First, you want to make the chicken pot pie filling. In a large skillet melt the butter on medium-high heat. Add in the carrots, celery, and onion, stirring and cooking for 2-3 minutes. Then, mix well and add in the chicken broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
Next, you will want to make the chicken pot pie pie crust. First, preheat the oven to 400 degrees Fahrenheit.
While the vegetables cook, roll out one of the pie crust. Place over the top of a pie plate and crimp edges. Poke the bottom of the pie crust with the tines of a fork. Pre-bake crust for 15 minutes until the crust starts to harden and set.
Once the veggies are semi-cooked add the diced mushrooms, green peas, poultry seasoning, salt and black pepper. Mix well and let simmer for a few minutes.
While vegetables continue to cook, using a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens (the sauce will begin to thicken over time). Add the cooked diced/shredded chicken, mix well, and then remove from heat and set to the side.
Remove the semi-cooked pie crust from oven. Carefully, pour the chicken pot pie filling into the pre-baked crust.
Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust (remember pie plate is very hot, so be very careful with this step).
Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg and sprinkle salt and cracked black pepper on top.
Bake for 30 minutes until pie crust is golden brown. Carefully remove from the oven and let sit for 10 minutes. Slice and serve immediately.
Recipe FAQs
Absolutely! In fact, the key to making this recipe go faster is using pre-cooked chicken. So if you plan correctly you can use leftover roasted or rotisserie chicken which will cut about a half hour of your cooking time.
Of course! Feel free to customize your pot pie with your favorite vegetables. Broccoli, mushrooms, and green beans are all great options.
Yes, you can assemble the pie, cover it, and refrigerate it for a few hours or even overnight. I advise you to take it out of the refrigerator a half hour before baking so you can cut the chill from the pie.
Yes, chicken pot pie freezes well. Just be sure to either store it in a freezer proof container or wrap it tightly and store in a Ziplock freezer bag. Make sure to label it with the recipe name and date so you can enjoy it within a few months.
You can make chicken pot pie healthier by using less butte and/or cream. Sometimes I’ll use unsweetened almond milk or cashew milk. You can also add more vegetables like mushrooms to beef up the filling. If you can find a whole wheat crust you can always use that or skip the bottom layer of crust and just top with sheets of phyllo dough.
Helpful Tips and Tricks
- Save Time – To save time, you can use frozen mixed vegetables, frozen peas and carrots mix, or any other type of frozen veggies.
- Shiny Crust – For an extra glossy crust, you can brush the top with a beaten egg before baking. I always sprinkle salt and cracked black pepper on to the crust before I bake it.
- Edges Browning – If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning. This is actually something I suggest doing when you pre-bake the crust.
- Rest – Let the pot pie rest for a few minutes after baking to allow the filling to set before slicing.
- Garnish: A sprinkle of fresh herbs or grated cheese on top of your pot pie adds visual appeal and an extra layer of flavor.
- Serve with Spinach – I always serve chicken pot pie over a bed of spinach. The spinach will wilt and adds an additional layer of flavor and veggies to the dinner.
- Individual Portions: For a more elegant presentation, consider making mini chicken pot pies or serving the dish in individual ramekins.
- Refrigerated Pie Crust – When you are ready to start making this recipe make sure to bring your pie crust out of the refrigerator and let sit at room temperature for at least 15 minutes. It will be much easier to handle.
- Vegetables – Want to add more vegetables to your pot pie? Try adding 2-4 parsnips, 1-2 peeled and diced white potatoes, sweet potatoes, green beans, and/or corn kernels.
- Crust – Instead of pie crust you can use raw biscuits on top or even puff pastry. If you use one of these options you’ll just omit the pre-baking of pie crust step as you won’t have pie crust on the bottom. Baking time might be a little less depending on what you decide to use.
- Canned Soups – When I first started making this recipe I would use 1 can of cream of chicken and 1 can of cream of mushroom soups instead of making a homemade creamy sauce. If you want to use canned soups instead simply replace the canned soups during the step when you mix the milk and cornstarch together. Pour the soups into the cooked veggie mixture instead.
Sides for Chicken Pot Pie
If you want to serve something alongside the chicken pot pie here are a few good side options. I also have a dedicated blog post on what to serve with chicken pot pie.
This Chicken Pot Pie recipe is a comforting, homemade classic that’s sure to become a staple in your kitchen. It’s easy to make, full of flavor, and perfect for sharing with loved ones. Enjoy!
If you make this chicken pot pie recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Easy Chicken Pot Pie
Equipment
- Measuring Cups
- Measuring Spoons
- Stove Top
- Silicone Spatula
- Knife
- Cutting Board
- Pie Plate
- Oven
Ingredients
- 2 Refrigerated Pie Crust room temperature
- 3 tablespoons butter melted
- 4 Carrots peeled and diced
- 4 Celery Stalks diced
- 1 Onion diced
- 1 cup Chicken Broth
- 1 cup Mushrooms diced
- 1 cup Frozen Green Peas
- 1 tablespoon Poultry seasoning dried thyme, and parsley
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1½ cups Milk
- 1 tablespoon Cornstarch
- 3 cups Cooked Chicken shredded or chopped into bite size pieces
- 1 Egg
- Salt and cracked black pepper for topping on pie crust
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large skillet melt the butter on medium-high heat. Add in the carrots, celery, and onion, stirring and cooking for 2-3 minutes. Then, mix well and add in the chicken broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
- While the vegetables cook, roll out one of the pie crust. Place over the top of a pie plate and crimp edges. Poke the bottom of the pie crust with the tines of a fork. Pre-bake crust for 15 minutes until the crust starts to harden and set.
- Once the veggies are semi-cooked add the diced mushrooms, green peas, poultry seasoning, salt and black pepper. Mix well and let simmer for a few minutes.
- While vegetables continue to cook, using a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens (the sauce will begin to thicken over time). Add the cooked diced/shredded chicken, mix well, and then remove from heat and set to the side.
- Remove the semi-cooked pie crust from oven. Carefully, pour the chicken pot pie filling into the pre-baked crust.
- Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust (remember pie plate is very hot, so be very careful with this step). Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg and sprinkle salt and cracked black pepper on top.
- Bake for 30 minutes until pie crust is golden brown. Carefully remove from the oven and let sit for 10 minutes. Slice and serve immediately.
Notes
- Refrigerated Pie Crust – When you are ready to start making this recipe make sure to bring your pie crust out of the refrigerator and let sit at room temperature for at least 15 minutes. It will be much easier to handle.
- Vegetables – Want to add more vegetables to your pot pie? Try adding 2-4 parsnips, 1-2 peeled and diced white potatoes, sweet potatoes, green beans, and/or corn kernels.
- Crust – Instead of pie crust you can use raw biscuits on top or even puff pastry. If you use one of these options you’ll just omit the pre-baking of pie crust step as you won’t have pie crust on the bottom. Baking time might be a little less depending on what you decide to use.
Did you make this recipe? Let me know!