Easy Chicken Pot Pie

This Homemade Chicken Pot Pie Recipe is deliciously buttery with a flaky crust and the most luscious chicken and vegetable filling!

My husband says I’ve spoiled him and he can’t eat Chicken Pot Pies anywhere else except mine. Another of his favorite recipes is this Tuna Casserole. So delish!

And I can’t blame him since they’re pretty darn good!

This is a very basic pie and that 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?

Ingredients

All you need is 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

• Preheat oven to 375 degrees
• 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.

• 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.

Instead, I’m giving you my speedy version by using Rotisserie Chicken (my favorite) and pre-made pie-crust.

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 it gives it a better consistency. But either way it’s delicious!

Easy Chicken Pot Pie

Servings 6 slices from 1-9 inch pie

Ana Frias

5 from 6 votes

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

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Crusty & creamy chicken pot pie. The best you'll ever have!

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6 slices from 1-9 inch pie

Ingredients  

1x2x3x

• ▢ 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 

• Preheat oven to 375 degrees
• 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.
• 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.
• 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.

Muy Delish Notes:

#1 Remove the pie crust from refrigerator and let sit on counter for 10 minutes or until pliable. The pie crust may crack when extending it into the pan when it’s cold. 

 

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Nutrition

Serving: 1slice | Calories: 518kcal | Carbohydrates: 46g | Protein: 15g | Fat: 30g | Saturated Fat: 14g | Monounsaturated Fat: 3g | Cholesterol: 151mg | Sodium: 756mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.