My Chicken Pot Pie is a comfort food classic and a longtime family favorite for good reason. Creamy chicken and mixed veggies wrapped in a flaky homemade pie crust make for a dinner that comes together quickly using simple ingredients. Perfect for busy weeknights or special occasions like Sunday dinner.
For more comfort food recipes, check out my Old South Sausage Pie, Texas Shepherd’s Pie or my Midwest Meets Texas Chili.
Chicken pie is one of my very favorite meals. Filled with chicken and vegetables, it’s a meal all by itself. My favorite recipe for chicken pot pie is a traditional pot pie with shredded chicken and mixed vegetables in a savory broth, topped with a flaky crust.
You can use cooked chicken breasts for this recipe, or leftover rotisserie chicken. I love to use my Slow Cooker Shredded Chicken.
I usually use frozen mixed vegetables for my classic chicken pot pie recipe, but you can substitute any vegetables you prefer. My hubby’s favorite variations include broccoli and snow peas.
Feel free to use refrigerated pie crust or make your own. I have two very good recipes that I love: Perfect Pie Crust and Never Fail Pie Crust .
Why You’ll Love This Recipe
- Classic Comfort Food: This one is super family-friendly. Who doesn’t like creamy chicken filling topped with a golden, flaky crust?
- Simple as can be: Just 15 minutes of prep time with simple pantry staple ingredients you probably already have at home.
- Great for using up leftovers: A smart way to use up leftover chicken or clean out the veggie drawer.
Ingredients Needed
- Butter: Starts the roux and adds richness to the filling.
- Flour: We combine it with butter to thicken the filling.
- Chicken Broth: Use low-sodium if preferred or use vegetable or beef broth.
- Milk: Full-fat tastes best. Half-and-half also works great.
- Frozen Mixed Vegetables: A simple blend of peas, carrots, corn, and green beans.
- Cooked Chicken: You can use leftover rotisserie chicken or cooked shredded chicken.
- Salt & Pepper: Season to taste.
- Unbaked Pie Crust: Store-bought or homemade both work wonderfully.
How to Make Chicken Pot Pie
This chicken pot pie comes together quickly with pantry staples. Cook the filling on the stovetop and finish with a golden bake in the oven. For the full printable recipe, check out the recipe card at the end of this post.
- Preheat oven to 425 F.
- In a medium saucepan, heat the butter over medium-high heat until melted. Sprinkle flour over melted butter and whisk until smooth. Reduce to medium heat and continue whisking until the roux starts to brown.
- Slowly pour in chicken broth and whisk until combined. Add milk and bring to a simmer. Reduce heat to low.
- Add frozen vegetables and cook for 5 minutes. Add diced chicken. Season with salt and pepper to taste.
- Pour the mixture into a 2-quart casserole dish or large pie pan.
- Top with pie crust and crimp edges to seal.
- Bake for 25-30 minutes until the crust is golden brown.
- Cool for 10 minutes before serving.
Helpful Tips
- Add a slit or two to the top pie crust before popping it in the oven to allow for the air to escape.
- Let your pie rest for at least 10-15 minutes after removing the pie dish from the oven. This allows for the filling to set a bit.
- Use aluminum foil around the edges or the top crust if you notice it browns too fast.
Storage Information
Refrigerator: Store any pie leftovers covered in the fridge for up to 4 days.
Freezer: Assemble the whole pie, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes, covering the crust for the first half.
Make Ahead: You can prepare the filling a day in advance and store it in the fridge. Assemble and bake when ready.
Serving Suggestions
- We love this served with a side salad to balance out the richness.
- Grilled asparagus, roasted carrots, or Brussels sprouts make for great sides, too.
- Corn on the cob would be a nice pairing as well.
Variations
- Add some cheese: Stir 1/2 cup shredded cheddar into the filling for a cheesy twist.
- Make individual mini pies: Use ramekins or a muffin tin to make individual servings.
- Add some flavor to the crust: If you make your crust from scratch, you could add some dried thyme or rosemary.
Frequently Asked Questions
You could use store-bought puff pastry. Just bake according to the package instructions until fully puffed and golden.
Parboiled potatoes, spinach, sauteed mushrooms, bell peppers, broccoli, snow peas…whatever veggie you have kicking around.
For sure. You can use a gluten-free pie crust and substitute flour with a 1:1 gluten-free flour blend for thickening the sauce.
More Pie Recipes To Try
Chicken Pot Pie
8
servings15
minutes25
minutes245
kcal40
minutesMy Chicken Pot Pie makes for a dinner that comes together quickly using simple ingredients. Perfect for weeknights or Sunday dinner.
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Ingredients
4 tbsp butter
4 tbsp flour
2 cup chicken broth
1/2 cup milk
1 1/2 cups frozen mixed vegetables
2 cups diced cooked chicken
salt and pepper
1 unbaked pie crust
Directions
- Preheat oven to 425F.
- In a medium saucepan heat butter over medium-high heat until melted. Sprinkle flour over melted butter and whisk until smooth. Reduce to medium heat and continue whisking until roux starts to brown. Whisk in chicken base.
- Slowly pour in chicken broth and whisk until combined. Add milk and bring to a simmer. Reduce heat to low.
- Add frozen vegetables and cook for 5 minutes. Add diced chicken. Season with salt and pepper to taste.
- Pour mixture into a 2 quart casserole dish or large pie pan.
- Top with pie crust and crimp edges to seal.
- Bake for 25-30 minutes until crust is golden brown.
- Cool for 10 minutes before serving.
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