There’s something magical about cutting into a golden chicken pot pie and watching steam rise from that perfectly creamy filling. This easy chicken pot pie delivers all that cozy satisfaction without keeping you tied to the kitchen for hours.
I still remember the first time my grandmother Betty taught me her pot pie secret on a chilly Sunday afternoon at the farm. She’d just pulled a bubbling pie from the oven, its crust shimmering with that beautiful golden sheen. “Betty,” she said, wiping flour from her apron, “the secret isn’t fancy ingredients – it’s knowing how to build real flavor without all the fuss.” She showed me how toasting flour in butter creates depth that transforms simple vegetables and chicken into something extraordinary. That aroma of butter-toasted flour still takes me right back to her farmhouse kitchen, where every pot pie was a warm hug on a plate. Time to get our hands floury!
What Makes This Easy Chicken Pot Pie So Special
This isn’t just another weeknight dinner – it’s the kind of recipe that becomes a family favorite the very first time you make it. I’ve been perfecting this easy chicken pot pie for years, and it’s become my go-to when I need something comforting that doesn’t require all day in the kitchen.
Here’s why this recipe works every time:
- Golden, flaky crust wraps around a rich, creamy filling that’s never watery thanks to a proper roux
- Ready in about an hour from start to finish, making it perfect for busy weeknights
- Uses simple ingredients you likely already have – store-bought crust and frozen veggies save serious time
- Feeds a crowd with satisfying portions that feel special enough for Sunday dinner
- Deeper flavor comes from one simple trick: toasting the flour in butter before building the gravy
- Versatile enough to use leftover chicken or start from scratch
After making countless pot pies over the years, I’ve learned that the difference between good and great is all in that creamy, thick filling. No one wants a watery pot pie, and this method guarantees you won’t have one.
Ingredient Spotlight
Boneless, skinless chicken breasts or thighs form the hearty protein base of this pot pie. I prefer thighs for their extra moisture and flavor, but breasts work beautifully too – or save time by using 4 cups of leftover rotisserie chicken.
Butter does double duty here, creating both the roux foundation and adding that essential richness to the gravy. I always use real butter, never margarine, for the best flavor.
Yellow onion and celery build the aromatic vegetable base that gives this filling its savory depth. In my kitchen, I prefer dicing them small so they distribute evenly throughout every bite.
All-purpose flour thickens the gravy when toasted with butter to create a roux. This simple step is what prevents that dreaded watery filling and creates a luxurious, spoon-coating consistency.
Chicken broth and whole milk combine to create the creamy gravy base. I’ve found that whole milk gives the best richness, though 2% works in a pinch.
Frozen peas and carrots add color, nutrition, and that classic pot pie look without any prep work. These convenient vegetables are a time-saver I rely on constantly.
Fresh thyme brings an earthy, slightly minty flavor that’s traditional in chicken pot pie. If you only have dried thyme, use 1 teaspoon instead.
Refrigerated pie crust makes this easy chicken pot pie truly accessible for busy home cooks. Store-bought crusts bake up beautifully golden and flaky without the work of making pastry from scratch.
Beaten egg creates that gorgeous golden shine on top and helps seal the crust edges together for a professional-looking finish.
How to Make Easy Chicken Pot Pie
Step 1. I always start by preheating the oven to 400°F and buttering my 9-inch pie plate thoroughly – this prevents sticking and adds flavor. Line the bottom with one pie crust, letting the edges hang over slightly.
Step 2. Betty taught me to cook chicken simply: cover it with water in a large pot, add salt and pepper, bring to a boil, and cook for 20 minutes until it shreds easily with a fork.
Step 3. While the chicken cooks, I melt butter in my heavy-bottomed skillet and sauté the diced onion and celery for 5 minutes until softened, then add garlic for 1 minute until fragrant.
Step 4. Here’s the key step I’ve learned makes all the difference: sprinkle flour over the vegetables and stir to create a roux, cooking for 2 to 3 minutes while stirring constantly until the flour browns and smells nutty and toasted.
Step 5. Through years of making this, I discovered that slowly adding the broth and milk while stirring prevents lumps from forming. Simmer for about 4 minutes until the gravy thickens to coat the back of a spoon.
Step 6. After the gravy thickens, I stir in the frozen peas and carrots, fresh thyme, and shredded chicken, then season with salt and pepper to taste – this is your chance to make it perfect.
Step 7. Pour the chicken filling into the prepared pie dish and lay the second crust on top. I pinch the edges together firmly, brush everything with beaten egg for that golden color, and poke a few fork holes in the center to let steam escape.
Step 8. Bake for 30 to 40 minutes until the crust turns beautifully golden brown. If the edges brown too quickly, I cover them with aluminum foil to prevent burning while the center finishes.
Step 9. Betty always insisted on this final step: let the easy chicken pot pie rest for 10 minutes before slicing. This allows the gravy to set up so it doesn’t run all over the plate when you cut into it.
Keeping This Chicken Pot Pie Fresh
I typically store leftover chicken pot pie in an airtight container in the refrigerator, where it stays fresh for up to 4 days. The crust softens a bit during storage, but the flavor remains delicious.
For reheating, I recommend warming individual portions in the oven at 350°F for about 15 minutes until heated through. This helps restore some of the crust’s texture. If you’re short on time, microwave individual portions for 1 to 2 minutes, though the crust won’t be as crispy.
Betty’s make-ahead method works wonderfully when I’m planning for busy evenings: prepare the filling up to 2 days in advance and store it in the refrigerator. When ready to serve, heat the filling, pour it into the crust, and bake as directed. This gives you that fresh-baked taste without all the work on a hectic night.
For freezing, I assemble the entire pot pie but don’t bake it. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking – this method has saved me countless times when unexpected guests arrive.
Perfect Partners for Chicken Pot Pie
Simple green salad with vinaigrette provides a fresh, crisp contrast to the rich, creamy pot pie. The acidic dressing cuts through the butter and helps cleanse your palate between bites.
Roasted Brussels sprouts or green beans add a healthy vegetable side with a slight char that complements the comfort-food nature of this easy chicken pot pie beautifully.
Garlic bread or crusty dinner rolls are perfect for soaking up any extra gravy that escapes when you cut into the pie – my family always requests these alongside.
Cranberry sauce or apple chutney brings a sweet-tart element that my grandmother always served with pot pie, especially during fall and winter months.
Roasted butternut squash soup offers a warm starter that echoes the creamy comfort of the main dish while adding different seasonal flavors.
Coleslaw offers a cool, crunchy contrast that works surprisingly well, especially if you add a touch of apple cider vinegar to the dressing for brightness. For a heartier side, try creamy scalloped potatoes that bring extra richness to the table.
FAQs
Absolutely! I recommend using 4 cups of shredded rotisserie chicken to save time. Just skip the chicken-cooking step and add the shredded meat directly to the thickened gravy along with the vegetables.
The key to preventing watery filling is cooking the roux (flour and butter mixture) for the full 2 to 3 minutes and allowing the gravy to thicken properly before adding it to the pie dish. Betty’s solution is to always let the gravy simmer until it coats the back of a spoon.
Many home cooks find success dividing the filling among 8-ounce oven-safe ramekins and topping each with a small round of pie crust. Reduce baking time to 20 to 25 minutes for individual portions.
Easy Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Butter the bottom and sides of a 9-inch pie plate. Line the bottom of the pie plate with one of the pie crusts and set aside.
- In a large pot, add chicken and cover with water. Add a little salt and pepper. Bring to a boil and cook for 20 minutes, until the meat is easily shredded.
- While the chicken is cooking, melt the butter in a heavy bottomed skillet. Sauté the onion and celery for 5 minutes, until softened. Add the garlic and continue to sauté for 1 minute.
- Sprinkle the flour over the sautéed vegetables and stir to combine to create the roux for your gravy. Cook for about 2 to 3 minutes, making sure to continuously stir, until the flour slightly browns and becomes fragrant.
- While still stirring, slowly add in the broth and milk until everything is well combined. Bring to a simmer and cook until the gravy starts to thicken, about 4 minutes. Once the gravy is starting to thicken, add the peas and carrots, thyme, and shredded chicken. Stir and season to taste with salt and pepper.
- Add the chicken filling to the prepared pie dish and lay the other pie crust on top. Pinch the pie crust edges together, sealing the crust. Brush the top of the pie crust and the edges with the beaten egg. Use a fork to poke a few holes in the center of the pie crust to let the steam out as the pot pie bakes.
- Bake for 30 to 40 minutes, until the pie crust is golden brown. If the edges of the crust are browning too quickly, cover just the edges with aluminum foil.
- Let the pot pie rest 10 minutes before serving to allow the gravy filling to set up. Then slice and serve warm.
