This House Favorite Chicken Pot Pie is deliciously buttery with a flaky crust and the most luscious chicken and vegetable filling!
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You’ll love this Chicken Pot Pie too!
My husband says I’ve spoiled him and he can’t eat Chicken Pot Pie anywhere else except mine. Another of his favorite recipes is this Tuna Casserole. So delish!
When we go to restaurants and he sees Chicken Pot Pie on the menu (a dish he loves), he says, nope, I’m not going to order it. I’m just going to wait for yours!
I can’t blame him since this one is so darn good!
What makes it so good? This is a very basic pie. The simplicity is what makes it so delicious. I could give you the fancy version…..you know, cook your own chicken, make your own pie crust, cut vegetables, etc., but who has time for that these days?
For a weeknight-friendly version, I use shredded rotisserie chicken and store bought pie crust. Plus the filling is super easy to make. Win win!
Ingredients
All you need are simple ingredients.
- butter
- sliced celery
- chopped onion
- all-purpose flour
- kosher salt & pepper
- black pepper
- chicken broth
- milk
- A bag of frozen peas & carrots mix
- cooked rotisserie chicken
- store bought pie crusts
- 1 egg + 1 tablespoon of milk. Mix to make egg wash optional
How to make Chicken Pot Pie
- In a saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.
- Stir in flour, salt and pepper.
- Add the chicken broth. milk frozen carrots & peas, and cubed chicken. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.
- Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.
- Preheat oven to 375 degrees.
- Line the bottom of a 9-in. pie pan with one of the pie crust. You can also make them in smaller baking dish for individual pot pies.
- Pour the chicken mixture over the bottom pie crust.
Pro Tip: Place the pie pan on a baking tray so that it’s easy to remove from the oven once it’s baked.
- Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape.
- Optional: Brush the top with egg wash.
- Bake for about 40 to 45 minutes or until pastry is golden brown.
- Cool for 10 minutes before serving.
From start to finish it takes me about 1 hour and 30 minutes (including baking time). Not bad for a Chicken Pot Pie! If you want to make this for a weeknight meal, you could prepare the filling the night before and all you have to do is assemble the pie and bake the next day.
I actually like this method better as it allows the chicken mixture to thicken a little more and gives it a better consistency. Either way it’s delicious!
More Easy Recipes
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Easy Chicken Pot Pie
Ingredients
- 6 Tablespoons butter
- ½ cup celery - chopped into small pieces
- ⅓ cup onion - chopped into small pieces
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ¼ cups chicken broth
- 1 cup milk
- 12 oz peas & carrots mix frozen bag
- 2 cups cooked rotisserie chicken - chopped into small cubes
- 2 9 inch unbaked pie crusts
- 1 egg + 1 tablespoon of milk. Mix to make egg wash - optional
Instructions
- In a medium to large saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.
- Stir in flour, salt and pepper.
- Add the chicken broth. milk frozen carrots & peas, and cubed chicken. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.
- Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.
- Preheat oven to 375 degrees
- Line the bottom of a 9-in. pie pan with one of the pie crust. See Note 1 below.
- Pour the chicken mixture over the bottom pie crust. Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape. Optional: Brush the top with egg wash for a more golden crust.
- Place the pie pan on a baking tray so that it's easy to remove from the oven once it's baked. Bake for about 40 to 45 minutes or until pastry is golden brown.
- Cool for 10 minutes before serving.
The flaky, golden crust perfectly complements the rich and creamy filling, brimming with tender chicken and fresh vegetables. It’s truly a heartwarming dish that brings a cozy, home-cooked feel to any meal.
Thank you, Gianne!!
I’m used to eating frozen chicken pot pies for the grocery store but this recipe completely blew all of those brands out of the water! So simple to make and perfectly savory. Definitely a new favorite dinner!
Thank you, Nathan!!
This was so delicious, Ana. Definitely the best chicken pot pie I’ve ever had. It was easier to make than I thought it would be, with the rotisserie chicken, frozen veg, and store-bought pie crust. A new favorite for sure – hubby is already asking when I’m making it again!
Thank you, Emily!!!
Love this recipe, I love how easy and delicious it is.
Thank you, Charah!!!
Oh my this was amazing and is now my new favorite pot pie! Thank you for this amazing recipe!
Thank you, Ned!!!
Ana,
My kids LOVE this recipe ?. I already made it more than 3 times. Thank you for sharing all the details and tips ?.
This is the most fantastic chicken pit pie ! Ana, you always knock it off the meter.
This will be my Mother’s Day meal! I love it! Thanks for sharing this recipe!
If I could give this 10 stars I would! I’m a big fan of chicken pot pie but hard to find a good one even at restaurants that say their’s is the best. This recipe beats them all. THE BEST chicken pot pie hands down!
Gorgeous photos! It’s only 10AM and I want that chicken pot pie right now soooo badly. Including this in a buzzfeed roundup I’m working on and pinning 🙂
Just made your chicken pot pie recipe today and it was the best I’ve ever made. Very easy with rotisserie chicken and store-bought pie crust, yet tastes totally home-made! It’s a keeper–thanks!