Chili Cheese Corn Dogs

This easy chicken pot pie recipe is a classic that will become a favorite for the whole family! Keep things simple by using a rotisserie chicken and store-bought pie crust if you wish, and let the flavors SHINE!

In just one hour, you’ll have a flavorful chicken pot pie filling that sits between a golden brown top crust and bottom crust, which will have you saying this is the best chicken pot pie recipe!

This is only one of the easy recipes I recommend adding to your Dinner Theme Night System that helps you plan dinner easily!

Why You’ll Love This Recipe

This chicken pot pie recipe will take you back to Grandma’s kitchen, just like my bread pudding recipe!

From the flaky, golden top crust from the egg wash, to the filling that uses traditional vegetables such as peas and carrots, the flavors will seem so familiar, similar to what I use in our chicken pot pie casserole.

This easy chicken pot pie recipe is not only delicious, classic comfort food but it’s easy enough for a weeknight dinner recipe or a hearty Sunday dinner with family.

Homemade or Store Bought Pie Crust for Chicken Pot Pie?

I kept this recipe on the easier side, by using a store-bought pie crust. However, you can use your favorite flaky pie crust recipe, or my homemade pie crust recipe.

So no worries if the thought of making a pot pie from total scratch, seemed like too much. Storebought will work just fine!

Pot Pie Recipe Ingredients

If you’d like, you can change things up when it comes to an easy chicken pot pie recipe by making it easier, making it more from scratch, or simply adding different variations to the filling.

However, as written, this is the traditional way I remember the old-fashioned chicken pot pie recipe.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

• Pie Crust: If using a store-bought pie crust, make sure to grab the box that has 2 crusts inside of it and take a look at what oven temperature is recommended, so you know what to preheat the oven to, for a “double crust” recipe.
• Chicken: What I love so much about this recipe is that the cooked chicken can be made in so many different ways. From using a storebought rotisserie chicken to making shredded chicken in the Crock Pot, or simply boiling chicken breasts to shred. Have leftovers from this turkey breast recipe? You can use that instead of chicken!
• Vegetables: Frozen peas and carrots or frozen mixed veggies are great to keep on hand in the freezer for this recipe. However, you can use fresh veggies or even canned mixed vegetables but just make sure to drain the can! You may also choose to use other vegetables such as green beans, mushrooms, or corn in this recipe.
• Butter: Unsalted butter is suggested but if you only have salted butter, it may be best to lighten up on the salt measurement in this recipe so it doesn’t turn out too salty.
• Spices & Seasonings: Feel free to experiment here with fresh herbs, such as rosemary, parsley, and sage.
• Sweet onion: Sweet onions contribute a mellow and mildly sweet flavor to the pot pie filling, enhancing its overall taste without overpowering other ingredients.
• Flour: You’ll want to use all-purpose flour to create a roux, helping to thicken the pot pie filling and make a smooth, velvety consistency.
• Chicken broth: Chicken broth serves as the flavorful liquid base for the filling, infusing the pot pie with a rich and savory taste. Tip: Use a rotisserie chicken for the pot pie, and make a rotisserie chicken broth too! Or, this homemade chicken broth is a great recipe to come up with the broth too.
• Half and half milk: Half and half adds a creamy and velvety texture to the filling, enriching the pot pie with a luxurious flavor profile.  
• Egg and water: An egg and water are used for an egg wash on the pie crust, providing a glossy finish and golden brown color when baked.

How to Make This Easy Chicken Pot Pie

In only one hour, following the steps and ingredients mentioned, you’ll have a hot and ready dinner for your family.

1. Preheat your oven to the temperature specified on the pie crust packaging. Our was 425°F for a double-crust pot pie. 
2. In a large skillet, melt the butter over medium heat. Add ½ cup diced onions and ½ cup diced celery, and cook until they are softened. Stir in the ⅓ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon granulated garlic, ½ teaspoon onion powder and ½ teaspoon dried thyme, creating a roux. Cook for 1 – 2 minutes until the mixture becomes golden brown. Do not overcook or burn. 
3. Gradually whisk in 1 ¾ cups reduced-sodium chicken broth and ⅔ cup half-and-half, making sure to eliminate any lumps. Cook and stir until the mixture thickens, usually around 5 – 7 minutes.

Tip: Adjust the thickness of the filling by adding more or less flour and adjusting the cooking time. The goal is to achieve a creamy and well-cooked filling.

4. Add 1 cup of frozen peas and carrots mix to the skillet, followed by 3 cups of cooked chicken. Stir until all the ingredients are well combined and heated through.
5. Roll out one of the pre-made pie crusts and place it into the bottom of a 9-inch pie dish. Pour the chicken and vegetable filling into the pie crust.

6. Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together. Cut a few slits on the top crust to allow steam to escape during baking.
   Whisk together 1 egg and 1 tablespoon of water.
   Brush the top crust with the egg wash for a golden finish.
   Cover the edges of the crust with strips of aluminum foil to protect the crust from being too brown.
   Remove the foil after 20 minutes in the oven.

7. Bake in the preheated oven for 35 – 40 minutes or until the internal temperature reaches 165°F, the crust is golden brown, and the filling is bubbling.
8. Allow the chicken pot pie to cool for a few minutes on a cooling rack before serving. Serve!

Recipe FAQs

What to Serve with Chicken Pot Pie

Chicken pot pie is often a complete meal, but you can serve it with a side salad or additional vegetables such as a can of green beans or easy cheddar biscuits, for a well-rounded dinner.

Storage

• Refrigeration: If your chicken pot pie is freshly made and you plan to consume it within a few days, store it in the refrigerator. Allow the chicken pot pie to cool to room temperature before placing it in the fridge to prevent condensation, which can make the crust soggy. Wrap the pot pie tightly with plastic wrap or aluminum foil to keep it airtight and prevent it from drying out.
• Freezing: If you want to store the chicken pot pie for a more extended period, consider freezing it. Let the pot pie cool to room temperature before freezing to avoid moisture buildup. Wrap the pot pie securely in plastic wrap or aluminum foil, and then place it in a resealable plastic freezer bag or an airtight container. Label the container with the date to keep track of its freshness.
• Serving-size portions: Consider dividing the chicken pot pie into individual servings before refrigerating or freezing. This makes it easier to reheat only what you need without affecting the entire pie.
• Reheating: When you’re ready to enjoy the chicken pot pie, preheat your oven to around 350°F. If the pot pie is frozen, allow it to thaw in the refrigerator overnight before reheating. Reheat the pot pie in the oven until the internal temperature reaches 165°F to ensure it’s safe to eat. Cover the edges of the crust with foil if they start to brown too much during reheating.

Related Recipes

If you love this classic pot pie recipe, then you’ll also love this old-fashioned chicken and rice casserole, this ham and beans recipe, and this old-fashioned tuna casserole.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Print Pin

4.91 from 10 votes

Easy Chicken Pot Pie Recipe

A classic, EASY chicken pot pie recipe made easy and that's full of flavor. Peas, carrots, celery, onions, all in a creamy filling between a golden pie crust.

Course Dinner, Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 625kcal

Author Jessica Burgess

Ingredients

• 6 tablespoons unsalted butter
• ½ cup sweet onion finely chopped
• ½ cup celery finely chopped
• ⅓ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• 1¾ cups chicken broth
• ⅔ cup half and half
• 1 cup frozen peas and carrots mix
• 3 cups cooked chicken shredded chicken or cubed
• 2 refrigerated pie crusts 14.1 ounce box or make this homemade pie crust
• 1 tablespoon water  purified would be best!
• 1 large egg beaten

Instructions

• Preheat your oven to the temperature specified on the pie crust packaging. Our was 425°F for a double-crust pot pie. 
• In a large skillet, melt the butter over medium heat. Add ½ cup diced onions and ½ cup diced celery, and cook until they are softened.

  Stir in the ⅓ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon granulated garlic, ½ teaspoon onion powder and ½ teaspoon dried thyme, creating a roux.

  Cook for 1 – 2 minutes until the mixture becomes golden brown. Do not overcook or burn. 
• Gradually whisk in 1 ¾ cups reduced-sodium chicken broth and ⅔ cup half-and-half, making sure to eliminate any lumps.

  Cook and stir until the mixture thickens, usually around 5 – 7 minutes.
• Add 1 cup of frozen peas and carrots mix to the skillet, followed by 3 cups of cooked chicken.

  Stir until all the ingredients are well combined and heated through.
• Roll out one of the pre-made pie crusts and place it into the bottom of a 9-inch pie dish.

  Pour the chicken and vegetable filling into the pie crust.
• Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together.

  Cut a few slits on the top crust to allow steam to escape during baking.

  Whisk together 1 egg and 1 tablespoon of water. Brush the top crust with the egg wash for a golden finish.

  Cover the edges of the crust with strips of aluminum foil to protect the crust from being too brown. Remove the foil after 20 minutes in the oven.
• Bake in the preheated oven for 35 – 40 minutes or until the internal temperature reaches 165°F, and the crust is golden brown, and the filling is bubbling.
• Allow to cool for a few minutes on a cooling rack before serving. Serve!

Video

Notes

Tips for Recipe Success:

• Soggy Crust: Although this recipe is delicious without it, you may choose to brush an eggwash on the bottom crust before filling as well, to help prevent the bottom crust from getting soggy.
• Time-Saving Tip: Using a store-bought rotisserie chicken is a time-saving shortcut. 
• Other Seasonings: The recipe calls for dried thyme, but you can add other herbs like rosemary, parsley, or sage for additional flavor.
• More Vegetables: Feel free to add different types of vegetables if you prefer.

Nutrition

Serving: 1slice | Calories: 625kcal | Carbohydrates: 45g | Protein: 26g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 826mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2103IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 4mg