Easy Chicken Pot Pie: A Comforting Southern Classic

Creamy, savory chicken and vegetables wrapped in a flaky, golden crust—this is the Best Chicken Pot Pie Recipe for any occasion.

Servings: 6

Chicken Pot Pie is the ultimate comfort food—a dish that instantly feels like home. This Easy Chicken Pot Pie Recipe combines the warmth of traditional Southern cooking with a streamlined approach, making it perfect for weeknights or family gatherings. Filled with tender chicken, hearty vegetables, and a luscious, creamy sauce, it’s no wonder this is one of the Best Chicken Pot Pie Recipes around. Whether you’re looking for a Homemade Chicken Pot Pie or just need a quick Pot Pie Recipe to satisfy your cravings, this recipe has you covered.

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
• 1 cup frozen peas
• 1 cup diced carrots
• 1 small onion, finely chopped
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Crust:

• 1 pre-made refrigerated pie crust (or homemade, if preferred)
• 1 egg, beaten (for egg wash)

Supplies Needed

• 9-inch pie dish
• Medium saucepan
• Whisk
• Rolling pin (if using homemade crust)
• Pastry brush

Instructions

Prepare the Filling:

1. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and diced carrots, cooking for 3-5 minutes until softened.
2. Sprinkle the flour over the vegetables and stir until coated. Cook for 1-2 minutes to eliminate the raw flour taste.
3. Gradually whisk in the chicken broth, ensuring no lumps form. Add the milk, garlic powder, thyme, salt, and pepper. Stir until the mixture thickens into a creamy sauce.
4. Stir in the cooked chicken and frozen peas. Remove from heat and let the filling cool slightly while preparing the crust.

Assemble the Pot Pie:

1. Preheat your oven to 400°F.
2. Roll out the pie crust and place it into a 9-inch pie dish, letting the edges hang over slightly.
3. Pour the prepared chicken filling into the crust.
4. Fold the edges of the crust over the filling, or add a second crust on top for a double-crust pot pie. If using a top crust, crimp the edges to seal and cut a few small slits for steam to escape.
5. Brush the crust with beaten egg for a golden, shiny finish.

Bake:

1. Place the pot pie on a baking sheet to catch any drips. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let cool for 5-10 minutes before serving.

Storage Tips

• Refrigerator: Store leftover chicken pot pie in an airtight container for up to 3 days.
• Freezer: Assemble the pot pie but don’t bake it. Wrap tightly in aluminum foil and freeze for up to 2 months. Bake directly from frozen at 400°F, adding an extra 10-15 minutes to the cooking time.

Recipe Tips & Tricks

• Rotisserie Chicken Shortcut: Using rotisserie chicken makes this recipe even easier while maintaining incredible flavor.
• Homemade Crust Option: For extra flavor, make your own flaky pie crust. It’s worth the effort if you have time!
• Customize Your Veggies: Swap peas and carrots for green beans, corn, or mushrooms for a unique twist.
• Avoid a Soggy Bottom: Blind bake the bottom crust for 5-7 minutes before adding the filling for a crispier texture.
• Make It Creamier: Add a splash of heavy cream to the sauce for a richer filling.

Variations

• Mini Pot Pies: Divide the filling among ramekins or muffin tins, topping each with a small crust circle for individual servings.
• Vegetarian Pot Pie: Replace chicken with diced tofu or extra vegetables like zucchini, broccoli, and mushrooms.
• Double-Crust Pot Pie: Add a bottom crust for an indulgent, fully enclosed pot pie.
• Hearty Pot Pie Recipe: Add diced potatoes or parsnips to the filling for a heartier meal.
• Cheesy Pot Pie: Stir in shredded cheddar or Parmesan cheese into the filling for an extra layer of flavor.

FAQ

Q: Can I use frozen pie crust?
A: Yes, frozen pie crusts work perfectly. Just thaw before using.

Q: How can I make this dish ahead of time?
A: Prepare the filling and crust separately, then assemble and bake when ready to serve.

Q: Can I reheat the pot pie without losing texture?
A: Reheat slices in the oven at 350°F to keep the crust crispy, or microwave for convenience.

Q: Can I make this gluten-free?
A: Use gluten-free flour in the filling and a gluten-free pie crust for a delicious alternative.

Q: What sides pair well with this dish?
A: Serve with a fresh garden salad, roasted asparagus, or a warm bowl of soup for a complete meal.