Easy Chicken Pot Pie

This Homemade Chicken Pot Pie Recipe is deliciously buttery with a flaky crust and the most luscious chicken and vegetable filling!

A chicken pot pie on a white bowl with a blue napkin on the side and a fork.

My husband says I’ve spoiled him and he can’t eat Chicken Pot Pies anywhere else except mine. Another of his favorite recipes is this Tuna Casserole. So delish!

And I can’t blame him since they’re pretty darn good!

This is a very basic pie and that simplicity is what makes it so delicious. I could give you the fancy version…..you know, cook your own chicken, make your own pie crust, cut vegetables, etc., but who has time for that these days?

Ingredients

All you need is simple ingredients:

  • butter
  • sliced celery
  • chopped onion
  • all-purpose flour
  • kosher salt & pepper
  • black pepper
  • chicken broth
  • milk
  • A bag of frozen peas & carrots mix
  • cooked rotisserie chicken
  • store bought pie crusts
  • 1 egg + 1 tablespoon of milk. Mix to make egg wash optional
All recipe ingredients on a white background board.

How to make Chicken Pot Pie

  • Preheat oven to 375 degrees
  • In a saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.
A white skillet sauteing onions, celery in brown butter.
  • Stir in flour, salt and pepper.
  • Add the chicken broth. milk frozen carrots & peas, and cubed chicken. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.
  • Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.
A white skillet with the chicken mixture.
  • Line the bottom of a 9-in. pie pan with one of the pie crust. You can also make them in smaller baking dish for individual pot pies.
  • Pour the chicken mixture over the bottom pie crust.

Pro Tip: Place the pie pan on a baking tray so that it’s easy to remove from the oven once it’s baked.

The pot pie placed on top of a baking sheet.
  • Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape.
  • Optional: Brush the top with egg wash.
Two small unbaked pot pies on a baking sheet.
  • Bake for about 40 to 45 minutes or until pastry is golden brown.
  • Cool for 10 minutes before serving.
two small pot pies on top of a baking sheet.


Instead, I’m giving you my speedy version by using Rotisserie Chicken (my favorite) and pre-made pie-crust.

From start to finish it takes me about 1 hour and 30 minutes (including baking time). Not bad for a Chicken Pot Pie! If you want to make this for a weeknight meal, you could prepare the filling the night before and all you have to do is assemble the pie and bake the next day.

I actually like this method better as it allows the chicken mixture to thicken a little more and it gives it a better consistency. But either way it’s delicious!

A chicken pot pie on a white bowl with a blue napkin on the side and a fork.

Easy Chicken Pot Pie

Servings 6 slices from 1-9 inch pie
Ana Frias
5 from 4 votes
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Crusty & creamy chicken pot pie. The best you'll ever have!
6 slices from 1-9 inch pie

Ingredients
  

  • 6 Tablespoons butter
  • ½ cup celery chopped into small pieces
  • cup onion chopped into small pieces
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 ¼ cups chicken broth
  • 1 cup milk
  • 12 oz peas & carrots mix frozen bag
  • 2 cups cooked rotisserie chicken chopped into small cubes
  • 2 9 inch unbaked pie crusts
  • 1 egg + 1 tablespoon of milk. Mix to make egg wash optional

Instructions
 

  • Preheat oven to 375 degrees
  • In a medium to large saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.
  • Stir in flour, salt and pepper.
  • Add the chicken broth. milk frozen carrots & peas, and cubed chicken. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.
  • Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.
  • Line the bottom of a 9-in. pie pan with one of the pie crust. See Note 1 below.
  • Pour the chicken mixture over the bottom pie crust. Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape.
  • Optional: Brush the top with egg wash.
  • Place the pie pan on a baking tray so that it's easy to remove from the oven once it's baked. Bake for about 40 to 45 minutes or until pastry is golden brown.
  • Cool for 10 minutes before serving.

*Ana’s Notes:

#1 Remove the pie crust from refrigerator and let sit on counter for 10 minutes or until pliable. The pie crust may crack when extending it into the pan when it’s cold. 
 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1slice | Sodium: 756mg | Sugar: 4g | Fiber: 2g | Potassium: 380mg | Cholesterol: 151mg | Calories: 518kcal | Monounsaturated Fat: 3g | Saturated Fat: 14g | Fat: 30g | Protein: 15g | Carbohydrates: 46g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Two pot pies with forks on the side.

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Recipe Rating




4 Comments

  1. 5 stars
    This is the most fantastic chicken pit pie ! Ana, you always knock it off the meter.

    This will be my Mother’s Day meal! I love it! Thanks for sharing this recipe!

  2. 5 stars
    If I could give this 10 stars I would! I’m a big fan of chicken pot pie but hard to find a good one even at restaurants that say their’s is the best. This recipe beats them all. THE BEST chicken pot pie hands down!

  3. 5 stars
    Just made your chicken pot pie recipe today and it was the best I’ve ever made. Very easy with rotisserie chicken and store-bought pie crust, yet tastes totally home-made! It’s a keeper–thanks!