Easy homemade chicken pot pie combines tender chicken, colorful vegetables, and a creamy herb-seasoned gravy beneath a flaky golden crust. It is a comforting all-in-one dinner that works especially well when you have leftover roasted or rotisserie chicken.
This version uses refrigerated pie crusts to keep preparation manageable while still providing a traditional double-crust pot pie. The filling is made from scratch with butter, flour, chicken broth, and milk, so it has a creamy consistency without relying on canned soup.
Allow the baked pie to rest before slicing. This short cooling period gives the filling time to thicken, making the pot pie easier to serve.
Why You’ll Love This Recipe
- Cooked chicken makes the preparation faster and easier.
- Frozen vegetables eliminate additional chopping.
- The creamy filling is made from scratch with simple ingredients.
- A double crust provides flaky pastry on both the top and bottom.
- The entire pot pie can be assembled ahead of time.
- Leftovers reheat well for lunch or dinner.
Ingredients
- 1 package (14.1 ounces) refrigerated pie crusts: Contains two crusts for the top and bottom of a 9-inch pot pie.
- 1/3 cup unsalted butter: Forms the base of the creamy filling.
- 1 small yellow onion, diced: Adds mild sweetness and savory flavor.
- 2 celery stalks, diced: Provide texture and a familiar pot pie flavor.
- 1/3 cup all-purpose flour: Thickens the broth and milk into a creamy gravy.
- 2 cups low-sodium chicken broth: Adds moisture and chicken flavor.
- 3/4 cup whole milk: Makes the sauce creamy without becoming overly rich.
- 1 teaspoon dried thyme: Adds a mild herbal flavor.
- 1/2 teaspoon garlic powder: Seasons the filling evenly.
- 3/4 teaspoon kosher salt, plus more to taste: Seasons the chicken, vegetables, and sauce.
- 1/2 teaspoon ground black pepper: Adds gentle warmth.
- 3 cups cooked chicken, chopped or shredded: Rotisserie, roasted, or poached chicken can be used.
- 2 cups frozen mixed vegetables: A combination of peas, carrots, corn, and green beans works well.
- 2 tablespoons chopped fresh parsley: Adds freshness to the finished filling.
- 1 large egg: Helps the top crust develop a glossy, golden finish.
- 1 tablespoon water: Thins the egg for brushing over the crust.
Ingredient Substitutions
- Refrigerated pie crusts: Use homemade pie dough or a sheet of thawed puff pastry for the top. Puff pastry should not be used as the bottom crust.
- Cooked chicken: Substitute an equal amount of cooked turkey.
- Whole milk: Use 2% milk or half-and-half. Half-and-half will create a richer filling.
- Frozen mixed vegetables: Use 2 cups of individually selected frozen peas, carrots, corn, or green beans.
- Chicken broth: Chicken stock can be used for a richer flavor.
- Fresh parsley: Substitute chopped fresh chives or omit it.
- Dried thyme: Use 1 tablespoon of fresh thyme leaves.
- Yellow onion: A small white onion or two finely chopped shallots will also work.
How to Make Chicken Pot Pie
- Prepare the oven and crust.
Preheat the oven to 400°F. Place a rack in the lower third of the oven. Let the refrigerated pie crusts sit at room temperature according to the package directions so they are flexible enough to unroll without cracking. - Fit the bottom crust into the dish.
Unroll one crust and carefully place it in a 9-inch pie dish. Gently press it against the bottom and sides without stretching the dough. Leave the excess dough hanging over the edge while preparing the filling. - Cook the vegetables.
Melt the butter in a large skillet or saucepan over medium heat. Add the onion and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened but not browned. - Add the flour.
Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes. The mixture will look thick and paste-like. Cooking the flour briefly removes its raw flavor. - Make the gravy.
Slowly pour in the chicken broth while whisking or stirring continuously. Add the milk and continue stirring until smooth. Bring the mixture to a gentle simmer. - Season and thicken the filling.
Stir in the thyme, garlic powder, salt, and black pepper. Cook for 4 to 6 minutes, stirring frequently, until the sauce is thick enough to coat the back of a spoon. - Add the chicken and vegetables.
Stir in the cooked chicken and frozen mixed vegetables. Cook for 2 to 3 minutes, just until everything is heated through. Remove the skillet from the heat and stir in the parsley. - Cool the filling briefly.
Let the filling stand for about 10 minutes. It should still be warm but no longer bubbling hot. Adding extremely hot filling can soften the bottom crust before baking. - Fill the pie.
Spoon the chicken mixture evenly into the prepared bottom crust. Avoid overfilling the pie dish. - Add the top crust.
Unroll the second pie crust and place it over the filling. Trim any excessive overhang, then fold the edges of the top and bottom crusts together. Crimp the edge with your fingers or a fork to seal it. - Vent and brush the crust.
Cut four small slits in the center of the top crust so steam can escape. Whisk the egg with 1 tablespoon of water, then lightly brush the mixture over the top crust and crimped edge. - Bake the pot pie.
Place the pie dish on a rimmed baking sheet to catch any drips. Bake for 35 to 40 minutes, until the crust is deeply golden and the filling is bubbling through the vents. If the edges brown too quickly, cover them loosely with strips of aluminum foil. - Rest before serving.
Let the chicken pot pie rest for at least 15 minutes before slicing. The filling will thicken as it cools and will be easier to serve.
Tips for the Best Easy Homemade Chicken Pot Pie
- Cut the chicken and vegetables into bite-sized pieces so the filling is easy to serve and eat.
- Add the broth gradually while stirring to prevent lumps in the gravy.
- Cook the sauce until it coats the back of a spoon before adding the chicken.
- Cool the filling for about 10 minutes before placing it in the bottom crust.
- Position the oven rack in the lower third of the oven to help the bottom crust cook properly.
- Bake the pie on a rimmed sheet pan to catch any filling that bubbles over.
- Allow the finished pot pie to rest before slicing so the filling does not run across the plate.
Common Mistakes to Avoid
Using a Thin Filling
If the gravy is still watery before it goes into the crust, the finished pot pie may be difficult to slice. Simmer the sauce until it visibly thickens and coats a spoon.
Adding Very Hot Filling to the Crust
Piping-hot filling can begin softening the bottom pastry before the pie reaches the oven. Let the filling cool briefly before assembling.
Forgetting to Vent the Top
Steam needs a way to escape. Cut several slits in the upper crust to prevent pressure from building beneath it.
Stretching the Pie Dough
Stretched dough can shrink as it bakes. Ease the crust into the pie dish without pulling it tightly.
Slicing the Pie Immediately
The filling will be extremely hot and loose when the pie leaves the oven. Rest it for at least 15 minutes before serving.
Variations
Turkey Pot Pie
Replace the cooked chicken with an equal amount of chopped cooked turkey. This is a practical way to use leftover holiday turkey.
Chicken and Mushroom Pot Pie
Add 8 ounces of sliced mushrooms with the onion and celery. Cook until the mushrooms release their moisture and begin to brown before adding the flour.
Cheddar Chicken Pot Pie
Stir 3/4 cup of shredded sharp cheddar into the thickened sauce before adding the chicken and vegetables.
Biscuit-Topped Chicken Pot Pie
Omit both pie crusts and transfer the prepared filling to a greased baking dish. Arrange refrigerated or homemade biscuits over the top and bake according to the biscuit instructions, until the filling bubbles and the biscuits are cooked through.
Individual Pot Pies
Divide the filling among oven-safe ramekins and cover each with a round of pie dough. Baking time may be shorter, so begin checking after 25 minutes.
What to Serve With Easy Homemade Chicken Pot Pie
- A simple green salad with vinaigrette
- Roasted broccoli or Brussels sprouts
- Steamed green beans
- Cranberry sauce
- Sliced fresh fruit
- Roasted asparagus
Because chicken pot pie already contains pastry, chicken, and vegetables, lighter side dishes usually complement it well.
How to Store
Allow leftover chicken pot pie to cool, then cover the pie dish tightly or transfer individual slices to an airtight container. Refrigerate for 3 to 4 days.
For a crisp crust, reheat the pot pie in a 350°F oven. Individual slices usually take 15 to 20 minutes, while a larger portion may need 25 to 30 minutes. Cover the crust loosely with foil if it begins to brown too much. The microwave is faster, but it will soften the pastry.
Baked chicken pot pie can be frozen for up to 3 months. Wrap the cooled pie or individual slices tightly before placing them in a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven.
An assembled, unbaked pot pie can also be frozen. Wrap it tightly and bake it from frozen, allowing additional baking time. Use a metal or freezer-to-oven-safe pie dish to avoid sudden temperature changes that could damage glass bakeware.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken is a convenient option for this recipe. Remove the skin and bones, then chop or shred approximately 3 cups of meat. Taste the filling before adding more salt because rotisserie chicken can already be well seasoned.
Do I need to thaw the frozen vegetables?
No. Add the vegetables directly from the freezer. They will warm in the sauce and finish cooking in the oven.
How do I keep the bottom crust from becoming soggy?
Use a thick filling, let it cool briefly before assembling, and bake the pie on a rack in the lower third of the oven. A metal pie dish can also encourage stronger bottom browning.
Can I make chicken pot pie ahead of time?
Yes. Prepare and refrigerate the filling for up to 2 days. Assemble the pie shortly before baking, or assemble the entire pie several hours ahead and keep it refrigerated.
Why is my filling runny?
The sauce may not have simmered long enough, or the pie may have been sliced too soon. Cook the gravy until it coats a spoon and rest the baked pie for at least 15 minutes.
Can I make this without a bottom crust?
Yes. Place the filling directly in a greased pie dish and cover it with one crust. This produces a lighter pot pie and eliminates concerns about a soft bottom crust.
How do I know when the pot pie is done?
The top should be deeply golden, and the filling should visibly bubble through the steam vents. Bubbling indicates that the filling is hot throughout.
Final Thoughts
Easy homemade chicken pot pie offers tender chicken and vegetables in a creamy sauce beneath a flaky double crust. Using cooked chicken and frozen vegetables keeps the preparation practical, while making the gravy from scratch gives the filling a smooth texture and balanced flavor.