This **Chicken Pot Pie Recipe** is the epitome of comfort food, featuring a wonderfully flaky, easy-to-prepare crust, a rich, exquisitely seasoned cream sauce, and a robust filling brimming with tender chicken and savory vegetables. Designed for convenience without sacrificing flavor, this recipe is perfect for busy weeknights, special gatherings, or simply when you crave a hearty, homemade meal. Learn how to make it, adapt it with ingredients you have on hand, and discover tips for making it ahead and freezing for future enjoyment.
Author’s Note
Shortcut Chicken Pot Pie That Tastes Incredible!
For me, Chicken Pot Pie isn’t just a meal; it’s a cherished tradition in our home. My sons affectionately call it “chicken pie,” and I’m not exaggerating when I say my 6-year-old often requests it for breakfast the very next morning! Over the years, I’ve experimented with countless versions, from the elaborately fussy ones that involve cooking chicken from scratch and complicating every step, to simpler, more straightforward approaches.
What I’ve learned is that an easy version can taste just as incredible, if not better, than its complicated counterparts. This recipe is a testament to that philosophy. I streamline the process by grabbing a pre-cooked rotisserie chicken, utilizing convenient frozen peas and corn, and focusing on a deeply rich and well-seasonseasoned sauce. All these delicious components are then tucked into a beautifully flaky double crust. The result? Pure comfort with surprisingly little effort. It’s the perfect solution for those days when you crave a soul-satisfying meal but are short on time.
Why You’ll Love This Easy Chicken Pot Pie Recipe
This chicken pot pie isn’t just another recipe; it’s designed to become a family favorite for many reasons:
- Effortless & Quick: By using a rotisserie chicken and frozen vegetables, you cut down significantly on prep and cook time, making this a perfect weeknight meal.
- Incredibly Flavorful: A rich, creamy, and perfectly seasoned sauce ensures every bite is packed with deliciousness. The combination of herbs, chicken stock, and heavy cream creates an unparalleled depth of flavor.
- Perfectly Flaky Crust: Whether you opt for homemade or store-bought, our tips ensure a golden, buttery, and flaky crust that beautifully complements the savory filling.
- Hearty & Wholesome: Loaded with tender chicken, potatoes, carrots, peas, and corn, this pie is a complete meal that’s both satisfying and nutritious.
- Versatile & Adaptable: Easily customize the vegetables or even the protein to suit your preferences or what you have available in your pantry.
- Make Ahead & Freezer-Friendly: This recipe is ideal for meal prepping. You can assemble it in advance or freeze unbaked pies for a convenient meal anytime.
Key Ingredients & Expert Swaps for Your Chicken Pot Pie
Creating an outstanding chicken pot pie starts with quality ingredients. While the core components are simple, understanding their role and knowing suitable substitutions can elevate your culinary experience. Here’s a detailed look at what you’ll need and how you can adapt it:
| Ingredient | Swaps & Tips for Success |
|---|---|
| Pie Crusts | Achieve the best results with homemade crust for superior flavor and flakiness, or opt for quality store-bought dough for convenience. Always keep your dough chilled and avoid overworking it for a tender texture. Chill before rolling to prevent sticking and shrinking. |
| Yukon Gold Potatoes | These potatoes hold their shape beautifully after cooking and contribute a lovely creaminess. Russets are a fine alternative if Yukon Golds aren’t available. Cook them just until tender—they’ll soften further during baking—to ensure they don’t turn mushy. |
| Butter & Flour (Roux) | This classic combination forms the base of your rich sauce. Use unsalted butter to control the overall saltiness. For a gluten-free option, a 1:1 gluten-free all-purpose flour blend usually works effectively. Ensure you cook the flour for at least a minute in the butter to eliminate any raw flour taste, which can otherwise make your sauce taste pasty. |
| Chicken Stock | Low-sodium chicken stock is recommended, allowing you to precisely adjust the salt level to your preference. Chicken broth can also be used interchangeably in this chicken pot pie recipe, providing a similar savory depth. |
| Heavy Cream | Heavy cream delivers the signature richness and velvety texture of the pot pie sauce. For a slightly lighter version, half-and-half can be used, or whole milk in a pinch. If using milk or half-and-half, you may need to simmer the sauce a bit longer to achieve the desired thickness. |
| Seasonings | Dried thyme, parsley, or a good quality poultry seasoning are essential for classic pot pie flavor. Don’t hesitate to incorporate fresh herbs if you have them on hand for an extra fragrant boost. Always season to taste, adjusting salt and pepper as needed. Consider a touch of lemon pepper for a brighter note, as noted in the recipe tips. |
| Shredded Chicken | A rotisserie chicken is your ultimate shortcut for this recipe, saving significant time and effort. Leftover grilled chicken or roasted chicken can also be shredded or chopped and used just as effectively. |
| Frozen Peas & Corn | These freezer staples are incredibly convenient and add a burst of color and sweetness. They can be added directly from the freezer to the hot sauce; their latent heat will warm them through perfectly without overcooking. |
| Egg White | Brushing the top crust with a beaten egg white before baking creates a beautifully golden, glossy finish and adds a lovely crispness to your chicken pot pie. |
How To Make The Best Easy Chicken Pot Pie
Making a delicious chicken pot pie doesn’t have to be complicated. This streamlined process breaks it down into simple, manageable steps, ensuring a perfect result every time. Follow these steps for a comforting and flavorful homemade meal:
- Prepare Your Crust: Begin by combining flour and salt. Cut in cold butter until crumbly, then add egg yolks and water to form a pliable dough. Knead gently, divide into two discs, and refrigerate to allow the gluten to relax.
- Cook Potatoes: Dice your Yukon Gold potatoes and boil them until they are just tender, ensuring they retain their shape during baking. Drain and set aside.
- Craft the Creamy Filling: In a large skillet, sauté diced onions, garlic, carrots, and celery in butter until tender. Whisk in flour to create a roux, then gradually add chicken stock and heavy cream, stirring until smooth. Season with herbs, salt, and pepper, and simmer until the sauce thickens to a luxurious consistency.
- Combine Filling Ingredients: Gently fold in the shredded chicken, frozen peas, frozen corn, and the pre-cooked potatoes into the rich, creamy sauce.
- Assemble the Pie: Roll out one disc of chilled pie crust and carefully place it into a 9-inch pie pan. Spoon the hearty chicken and vegetable filling evenly into the crust. Top with the second rolled-out crust, sealing the edges firmly, and crimp for a classic finish.
- Bake to Golden Perfection: Make a few small slits in the top crust to allow steam to escape during baking. Brush the entire top with a beaten egg white for a beautiful golden sheen. Bake until the crust is deeply golden brown and the filling is bubbly.
- Cool & Serve: Allow your magnificent chicken pot pie to cool for 10-15 minutes before slicing and serving. This resting period helps the filling set and prevents it from being too runny.
Storage Solutions & Make-Ahead Tips
This chicken pot pie is not only delicious fresh from the oven but also incredibly versatile for meal planning. Here’s how to store, freeze, and reheat it to perfection:
Freezing and Reheating
How To Freeze Unbaked Pies: For ultimate convenience, you can freeze unbaked chicken pot pies. Assemble the pie completely, then place it in the freezer for at least 30 minutes, or until solid. Once solid, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored this way for up to 3 months.
When you’re ready to bake, preheat your oven to 425°F (220°C). Place the frozen pie directly onto a baking sheet (do not thaw). Cover the edges of the pie crust with foil to prevent over-browning, and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 70-80 minutes, or until the filling is bubbly and the crust is golden brown. Remove the foil for the last 15-20 minutes if the edges are still pale.
Reheating Leftover Baked Pie: To reheat slices of baked chicken pot pie, the oven is your best friend for maintaining that crisp crust. Cover the edges of individual slices with foil to prevent them from drying out, and bake at 300°F (150°C) for 20-30 minutes, or until thoroughly warmed through. Avoid microwaving, as it can make the crust soggy and the filling unevenly hot. For longer storage, freeze individual portions for up to 3 months and reheat from frozen or thaw overnight in the fridge before baking in the oven.
What to Serve With Your Chicken Pot Pie
A hearty chicken pot pie is a complete meal on its own, but a simple side dish can perfectly complement its rich flavors and textures. Here are some fantastic pairings:
Salads
Italian Salad Recipe
Side Dishes
Roasted Broccoli Recipe
Fruit Salads
Fruit Salad With Yogurt
Appetizers
French Bread Recipe
★★★★★
Classic Chicken Pot Pie
Chelsea Lords
20
30
50
10 slices
Equipment
- Large skillet or pot
- Pie pan 9-inch, preferably ceramic or glass
Ingredients
1x (Default)
US Units
-
2 pie crusts see note 1 -
1 cup diced baby gold potatoes 2 small or 1 large -
4 tablespoons unsalted butter -
1/3 cup yellow onion diced -
1 teaspoon minced garlic 2 cloves -
1 cup thinly sliced carrots 2 to 3 medium carrots -
1/2 cup thinly sliced celery 1 to 2 stalks -
1/3 cup all-purpose flour -
1-3/4 cups chicken stock or broth -
1/2 cup heavy cream -
1 teaspoon salt -
1/2 teaspoon pepper see note 2 -
1/2 tablespoon fresh thyme finely minced -
1 tablespoon fresh flat-leaf parsley finely minced -
1/4 teaspoon celery seed optional -
2 teaspoons chicken bouillon powder -
2-1/2 cups shredded rotisserie chicken or chopped -
3/4 cup frozen peas -
3/4 cup frozen corn -
1 large egg white beaten
Instructions
- 1. Prepare the Pie Crust: If making your own crust (see Note 1 for ingredients), begin in a large bowl by stirring together the flour and salt. Using a pastry cutter or two table knives, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse bread crumbs. In a separate small bowl, whisk together the egg yolks and cold water (start with the smaller amount of water and add more as needed) until smooth. Pour this liquid mixture into the center of the dry ingredients and stir with a wooden spoon until just combined and a shaggy dough begins to form.
- 2. Chill the Dough: Gently knead the dough with your hands for only a few seconds to bring it together (add an extra tablespoon or two of water if the dough is too dry). Handle the mixture as little as possible to prevent a tough crust. Once it’s formed into a cohesive dough, gently flatten it into a disc. Cut the disc exactly in half and form each half into a smaller, flatter disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking. You can prepare the crust ahead of time and refrigerate it for 1–5 days.
- 3. Cook the Potatoes: Preheat your oven to 400°F (200°C). Add the diced potatoes (peel them if desired for a smoother texture) to a medium pot and cover them with cold water. Bring the water to a boil over medium-high heat and cook until the potatoes are just tender when pierced with a fork, typically about 10–15 minutes. Be careful not to overcook them, as they will continue to cook in the oven. Remove from heat, drain thoroughly, and set aside.
- 4. Sauté Vegetables for Filling: While the potatoes cook, melt the unsalted butter in a large skillet or pot over medium-high heat. Add the diced yellow onions and cook for 2–3 minutes until they begin to soften and become translucent. Stir in the minced garlic and cook for another minute until fragrant. Next, add the thinly sliced carrots and celery. Cook these vegetables until they are tender-crisp, stirring occasionally, which should take about 6–8 minutes. It’s crucial not to rush this step; properly tender vegetables ensure no hard pieces in your finished pot pie. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, to cook off the raw flour flavor and create your roux.
- 5. Create the Creamy Sauce: Gradually pour in the chicken stock and heavy cream, whisking continuously to ensure a smooth, lump-free sauce. Stir in the salt, pepper (consider lemon pepper for a bright kick, as per Note 2), fresh thyme, fresh parsley, celery seed (if using), and chicken bouillon powder. Bring the sauce to a gentle simmer over medium-low heat and continue to cook for 6–8 minutes, or until the sauce has visibly thickened to a rich, creamy consistency.
- 6. Assemble the Filling: Remove the thickened sauce from the heat. Gently fold in the shredded rotisserie chicken, frozen peas, frozen corn, and the previously drained, cooked potatoes. Mix thoroughly but carefully to combine all the ingredients without mashing the potatoes. Set the filling aside while you prepare your pie crusts.
- 7. Form the Pie: On a lightly floured surface, roll out one of your chilled pie crust discs. Turn the dough about a quarter turn after every few rolls to ensure an even thickness, until you have a 12-inch circle. Carefully transfer the dough using your rolling pin and gently place it into a 9-inch pie pan (preferably glass or ceramic for even baking; avoid metal pans for optimal crust). Pour the luscious chicken pot pie filling into the bottom crust, spreading it evenly. Roll out the second dough disc for the top crust and carefully place it over the filling. Gently tuck and press the edges of both crusts together, ensuring a complete seal, then crimp the edges decoratively with your fingers or a fork.
- 8. Bake to Golden Perfection: With a sharp knife, make several small slits in the center of the top crust. These vents are crucial to allow steam to escape during baking, preventing the crust from becoming soggy or bursting. Using a pastry brush, evenly brush the entire top crust and crimped edges with the beaten egg white. Bake in the preheated 400°F (200°C) oven for 45 minutes, or until the crust is beautifully golden brown and the filling is bubbly. If the edges start browning too quickly, you can cover them loosely with a pie shield or aluminum foil.
- 9. Cool and Serve: Once baked, remove the chicken pot pie from the oven and allow it to cool on a wire rack for 10–15 minutes before cutting into slices and serving. This cooling period is vital, as it allows the filling to set, preventing it from being too runny when sliced. Enjoy your comforting, homemade chicken pot pie!
Recipe Notes
- 2 and 2/3 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 14 tablespoons unsalted butter, cubed and chilled
- 2 large egg yolks
- 4–6 tablespoons (28g) very cold water
Note 2 (Seasoning Variation): For an extra layer of flavor and a subtle zing, consider using lemon pepper instead of regular black pepper. It brightens the entire dish beautifully! This is a personal favorite twist I often incorporate.
Storage: Store any leftover chicken pot pie slices, covered tightly, in the fridge for up to 4 days. To reheat, always use an oven at 350°F (175°C) until warmed through, which will help maintain the crust’s crispness. Avoid microwaving to prevent a soggy crust. For longer storage, individual portions can be frozen for up to 3 months. Thaw overnight in the fridge before reheating in the oven, or reheat directly from frozen using the instructions provided in the “Freezing and Reheating” section above.
Nutrition
Serving:
1
serving
|
Calories:
372
kcal
|
Carbohydrates:
32
g
|
Protein:
15
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.2
g
|
Cholesterol:
53
mg
|
Sodium:
578
mg
|
Potassium:
387
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
2589
IU
|
Vitamin C:
8
mg
|
Calcium:
37
mg
|
Iron:
2
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe? Share your thoughts below!