Hey everyone, it’s your friend from scooks.com! Is there anything that says ‘comfort’ quite like a bubbling, golden-brown chicken pot pie fresh from the oven? I think not. It’s the culinary equivalent of a warm hug on a chilly evening. But let’s be real, who has time for complicated recipes on a busy Tuesday? That’s where this game-changing, easy chicken pot pie recipe comes in. We’re talking smart shortcuts—like a store-bought rotisserie chicken and ready-made pie crust—to get that classic, homemade taste without spending all day in the kitchen. Seriously, this is the recipe that will make you feel like a superstar chef, even on a weeknight!
Why You’ll Love This Easy Chicken Pot Pie Recipe
I mean, what’s not to love? But if you need a little more convincing, here’s why this specific recipe has become a staple in my own home. It’s a total crowd-pleaser that delivers big on flavor with minimal fuss.
- Weeknight-Friendly: Forget hours of prep. Thanks to a few clever shortcuts, you can have this beauty on the table in under an hour. It’s a lifesaver!
- Incredibly Creamy & Flavorful: The filling is so rich, savory, and velvety. It seriously tastes like it simmered away for hours, but it’ll be our little secret that it didn’t.
- Minimal Prep: Using pre-cooked chicken and a ready-made crust means you skip all the tedious work and get right to the good stuff. Less chopping, more enjoying!
- Family-Approved Comfort Food: This is one of those magical dishes that brings everyone to the table. It’s a guaranteed hit with picky eaters and seasoned foodies alike. A true win-win!
Ingredients for an Easy Chicken Pot Pie
This ingredient list is all about simple, wholesome classics coming together to create something truly special. You probably have most of these on hand already!
For the Creamy Chicken Filling
- 1/4 cup Unsalted Butter
- 1 medium Yellow Onion, diced
- 2 medium Carrots, peeled and diced
- 2 Celery Stalks, diced
- 1/3 cup All-Purpose Flour
- 1 3/4 cups Chicken Broth
- 1/2 cup Heavy Cream or Half-and-Half
- 3 cups Shredded Cooked Chicken (A rotisserie chicken is perfect!)
- 1 cup Frozen Peas
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper
For the Flaky Crust
- 1 box (14.1 ounces) Refrigerated Pie Crusts (contains 2 crusts)
- 1 Large Egg, beaten (for the egg wash)
Ingredient Notes & Substitutions
- Chicken: No rotisserie chicken on hand? No problem! You can use any leftover cooked chicken you have. I’ve also quickly poached and shredded two chicken breasts in a pinch. And after Thanksgiving? Leftover turkey is an absolutely fantastic substitute here!
- Veggies: Feel free to use about 1 1/2 to 2 cups of a frozen mixed vegetable blend (the kind with peas, carrots, corn, and green beans) to save even more chopping time. Just toss them in when you would add the frozen peas.
- Pie Crust: While a refrigerated crust makes this an easy chicken pot pie recipe, you can absolutely use your favorite homemade recipe. Want to mix it up? A sheet of puff pastry laid over the top or even canned biscuits arranged on the filling are delicious, too.
- Dairy: For a slightly lighter version, you can substitute the heavy cream with whole milk. Just know that the filling won’t be quite as rich and decadent, but it’ll still be super tasty.
Step-by-Step Instructions
Ready to make the best pot pie ever? Let’s do this! It’s simpler than you think.
Step 1: Prep Your Pan and Crust
- First things first, preheat your oven to 400°F (200°C). Let’s get it nice and hot!
- Gently unroll one of the pie crusts and press it into a 9-inch pie plate. Don’t worry about making it perfect.
Step 2: Sauté the Vegetables
- In a large skillet or a Dutch oven, melt the butter over medium heat until it’s foamy.
- Add your diced onion, carrots, and celery. Cook them, stirring occasionally, for about 5-7 minutes until they’ve softened up and the onion is translucent. Your kitchen is about to smell amazing!
Step 3: Make the Creamy Sauce (Roux)
- Sprinkle the flour over the softened veggies. Stir it constantly for about one minute. This step is key—it cooks out the raw flour taste and creates the base (a roux) for our luscious sauce.
- Slowly, and I mean slowly, pour in the chicken broth while whisking continuously. This prevents lumps! Once the broth is in, whisk in the heavy cream until everything is smooth.
- Bring the mixture to a simmer and let it cook for a couple of minutes until the sauce has noticeably thickened. You should be able to coat the back of a spoon with it.
Step 4: Combine the Filling
- Time to bring it all together! Stir in your shredded chicken, the frozen peas (no need to thaw them), dried thyme, salt, and pepper.
- Give it a good mix until everything is coated in that gorgeous, creamy sauce, then remove the skillet from the heat.
Step 5: Assemble and Bake
- Carefully pour that hot, delicious filling into your prepared pie crust.
- Lay the second pie crust over the top. Trim any excess dough from the edges and then crimp them together with your fingers or a fork to seal it all in.
- Brush the top of the crust with the beaten egg. This is the secret to getting that beautiful, shiny, golden-brown top!
- Using a sharp knife, cut a few small slits in the top crust. This allows steam to escape so your pie doesn’t bubble over.
- Bake for 30-35 minutes. You’ll know it’s done when the crust is a deep golden brown and you can see the filling bubbling through the slits. Pure magic!
Baker’s Tips for Success
I’ve made a lot of pot pies in my day, and I’ve picked up a few tricks to guarantee a perfect result every single time.
- Prevent a Soggy Bottom: Nobody likes a soggy bottom! For an extra-crisp bottom crust, you can partially “blind bake” it. Just line the bottom crust with parchment paper, fill it with pie weights or dried beans, and bake at 400°F for 10 minutes before adding the filling.
- Golden-Brown Perfection: I mentioned it before, but please don’t skip the egg wash! It truly makes all the difference between a pale, matte crust and that beautiful, glossy finish you see in bakeries.
- Let It Rest: This is probably the hardest part, but it’s SO important! Let the pot pie cool on a wire rack for at least 15-20 minutes before you slice into it. This gives the creamy filling time to set up, so it doesn’t all spill out onto the plate.
- Protect Your Crust: Sometimes the thin edges of the crust can brown faster than the center. If you notice this happening, just cover the edges with a pie shield or some carefully folded strips of aluminum foil for the last 10-15 minutes of baking.
Storage and Reheating Instructions
This pie is amazing leftover—if you have any, that is!
How to Store Leftovers
- Once the pie has cooled completely, you can cover the pie plate tightly with plastic wrap or foil. You can also transfer individual slices to an airtight container.
- It’ll keep beautifully in the refrigerator for up to 3-4 days.
How to Reheat Chicken Pot Pie
- Oven (Recommended): This is the best way to keep that crust flaky! Reheat individual slices on a baking sheet at 350°F (175°C) for about 15-20 minutes, or until it’s warmed all the way through.
- Microwave: In a hurry? The microwave works! Reheat in 60-second intervals until hot. Just know that the crust will be softer this way, but still delicious.
Make-Ahead & Freezing Instructions
- Make-Ahead: You can assemble the entire pie (hold off on the egg wash), cover it tightly, and refrigerate it for up to 24 hours before you plan to bake it. Just add the egg wash right before it goes into the oven.
- Freezing: This easy chicken pot pie recipe freezes like a dream! Assemble the pie completely (again, no egg wash yet), then wrap it very well in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. Bake it straight from frozen, just add an extra 20-30 minutes to the baking time.
Frequently Asked Questions (FAQ)
Can I make this with puff pastry?
Absolutely! It’s a fantastic and elegant variation. Just skip the bottom crust. Pour the filling into your pie dish or individual ramekins, then top with a sheet of puff pastry. Brush with egg wash, cut your slits, and bake according to the package directions, usually around 400°F for 20-25 minutes until puffed and golden.
Why is my filling runny, and how can I fix it?
A runny filling is usually caused by not cooking the roux (the flour and butter mixture) long enough or not allowing the sauce to simmer and thicken properly in Step 3. Make sure the sauce can coat the back of a spoon before you add the rest of the ingredients. If it’s already baked, don’t worry! The filling will continue to set up and thicken as it cools.
Can I make this chicken pot pie dairy-free?
Yes, you can! To make it dairy-free, use a good quality plant-based butter substitute and swap the heavy cream for full-fat oat milk or an unsweetened, creamy nut milk like cashew milk. You’ll also need to ensure your refrigerated pie crust is dairy-free (many are, but always check the label!).
What should I serve with chicken pot pie?
This dish is a hearty, all-in-one meal, so you don’t need much on the side! I love serving it with something simple and fresh to cut through the richness. A crisp green salad with a bright vinaigrette is perfect. Roasted broccoli or green beans also make a wonderful, easy side.
The Ultimate Comfort Food, Made Easy
And there you have it! Proof that you don’t need to spend your entire day in the kitchen to create a truly spectacular, comforting meal. This easy chicken pot pie recipe is all about delicious, satisfying flavor that brings the whole family running to the dinner table. It’s cozy, it’s creamy, and it’s just so, so good.
If you try this recipe, I would absolutely love to hear about it! Please leave a comment and a star rating below to let me know how it turned out for you. Happy cooking!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.