Chicken Pot Pie

There’s something incredibly comforting about pulling a golden, flaky chicken pot pie out of the oven. The buttery crust, creamy filling, and tender vegetables come together to create a meal that feels like home, whether you’re making it for a cozy family dinner or preparing it ahead for busy weeknights.

This homemade chicken pot pie recipe is simple enough for beginners but tastes like it has been passed down through generations. Using cooked chicken, a rich homemade sauce, and a mix of classic vegetables, every bite is packed with flavor. Best of all, it’s easy to customize with your favorite vegetables or leftover rotisserie chicken.

If you’re looking for the ultimate comfort food that everyone at the table will love, this recipe deserves a permanent spot in your dinner rotation.

Why You Will Love This Chicken Pot Pie Recipe

• Creamy and comforting: Every bite is filled with tender chicken, mixed vegetables, and a rich, homemade sauce wrapped in a flaky crust.

• Easy to make: This recipe uses simple pantry ingredients and leftover or rotisserie chicken, making it perfect for busy weeknights.

• Perfect for meal prep: You can make it ahead, refrigerate, or freeze it, making dinner quick and stress-free whenever you need it.

• Family favorite: With its golden buttery crust and classic homemade flavor, this chicken pot pie is a comforting meal that both kids and adults will enjoy.

Ingredients Notes

• Cooked Chicken – Shredded rotisserie chicken or leftover roasted chicken both work wonderfully.
• Pie Crust – Use homemade or refrigerated pie crust for convenience.
• Butter – Creates a rich base for the creamy filling.
• All-Purpose Flour – Thickens the sauce into a smooth, velvety filling.
• Chicken Broth – Adds savory flavor throughout the pie.
• Milk or Half-and-Half – Makes the filling creamy without being overly heavy.
• Frozen Mixed Vegetables – A quick blend of peas, carrots, corn, and green beans saves prep time.
• Onion – Adds sweetness and depth as it cooks.
• Garlic – Gives the filling extra flavor with just a couple of cloves.
• Salt – Enhances every ingredient.
• Black Pepper – Adds a gentle warmth.
• Dried Thyme – Classic herb that pairs perfectly with chicken.
• Fresh Parsley – Brightens the finished filling.
• Egg – Brushed over the crust for a beautifully golden finish.

Step-By-Step Directions

Step 1: Cook the Onion: Melt the butter in a large skillet over medium heat. Add the diced onion and cook for about 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Make the Creamy Sauce: Sprinkle the flour over the onions and stir continuously for about one minute. Slowly whisk in the chicken broth followed by the milk, stirring until the mixture becomes smooth and thick.

Step 3: Add the Filling: Stir in the cooked chicken, frozen mixed vegetables, thyme, parsley, salt, and pepper. Simmer for 3–5 minutes until everything is heated through and coated in the creamy sauce.

Step 4: Assemble the Pie: Roll one pie crust into a 9-inch pie dish and spoon in the filling. Cover with the second crust, trim any excess dough, and crimp the edges. Cut a few small slits in the top to allow steam to escape.

Step 5: Brush with Egg Wash: Beat the egg with a tablespoon of water and brush it evenly over the top crust. This helps create a shiny, golden finish after baking.

Step 6: Bake: Bake at 400°F (200°C) for 35–40 minutes, or until the crust is deeply golden and the filling is bubbling around the edges. Let the pie rest for at least 10 minutes before slicing.

Tips for the Best Results

• Use cooked chicken: Rotisserie or leftover chicken saves time and keeps the filling tender and flavorful.
• Thicken the filling first: Let the sauce simmer until it’s creamy before adding it to the crust to prevent a runny pie.
• Don’t skip the egg wash: Brushing the top crust with egg gives it a beautiful golden color and a crisp, flaky finish.
• Let it rest before serving: Allow the pie to cool for 10–15 minutes after baking so the filling can set and slice neatly.

How to Store

Refrigerator: Allow the chicken pot pie to cool completely before covering it tightly or transferring slices to an airtight container. Store in the refrigerator for up to 4 days.

Freezer: Freeze the baked or unbaked pie for up to 3 months. Wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn.

To Reheat: Warm individual slices in the microwave until heated through, or reheat the whole pie in a 350°F (175°C) oven for 20–30 minutes until the filling is hot and the crust is crisp again.

Print Recipe

Chicken Pot Pie

This homemade Chicken Pot Pie features a flaky, buttery crust filled with tender chicken, mixed vegetables, and a rich, creamy sauce. It's the ultimate comfort food that's easy to make, family-friendly, and perfect for weeknight dinners or meal prep.

Prep Time20 minutes mins

Cook Time40 minutes mins

Resting Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 6

Ingredients

• 2 cups cooked chicken shredded
• 2 refrigerated pie crusts
• 4 tablespoons unsalted butter
• 1 small onion diced
• 2 cloves garlic minced
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 2 cups frozen mixed vegetables peas, carrots, corn, and green beans
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley chopped
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• 1 large egg beaten (for the egg wash)
• 1 tablespoon water to mix with the egg

Instructions

• Preheat the oven to 400°F (200°C) and lightly grease a 9-inch pie dish.
• Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, then stir in the garlic.
• Make the sauce. Sprinkle in the flour and cook for 1 minute. Slowly whisk in the chicken broth and milk until smooth and thickened.
• Prepare the filling. Stir in the cooked chicken, frozen vegetables, thyme, parsley, salt, and pepper. Simmer for 3–5 minutes.
• Assemble the pie. Line the pie dish with one crust, pour in the filling, then cover with the second crust. Seal and crimp the edges, then cut a few slits in the top.
• Brush with egg wash. Mix the egg with water and brush it over the top crust.
• Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
• Rest the pie for 10 minutes before slicing and serving.

Notes

 

• Rotisserie chicken works perfectly in this recipe and saves time.
• Cover the crust edges with foil if they begin to brown too quickly.
• Let the pie cool for at least 10 minutes before slicing for the best texture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

 

Nutrition Facts

 

• Calories: 495 kcal
• Carbohydrates: 31 g
• Protein: 24 g
• Fat: 30 g
• Saturated Fat: 13 g
• Polyunsaturated Fat: 3 g
• Monounsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Cholesterol: 95 mg
• Sodium: 720 mg
• Potassium: 465 mg
• Fiber: 3 g
• Sugar: 5 g
• Vitamin A: 5,200 IU
• Vitamin C: 12 mg
• Calcium: 115 mg
• Iron: 3 mg

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