This chicken pot pie is the definition of comfort food! It’s warm, rich with flavor, full of veggies, and has the best flaky crust.
Family Favorite Dinner
Can we have a moment of silence for chicken pot pie?
It’s AMAZING and definitely a family favorite in our house. Warm, comforting, and downright delicious. We stuff ours full of tender chicken pieces, peas, corn, carrots, and even potatoes! Most chicken pot pies don’t have potatoes but we add them in there to make this pie even heartier.
This chicken pot pie recipe can feed a ton so grab your family and get cooking!
You can definitely make a homemade pie crust or this simple Bisquick version for this dinner idea but to make it even easier, just use a store-bought crust. They are super tasty and make the cook time even faster. Mom win!
How to Make + Bake
Before you start to prepare this pot pie, preheat your oven to 375 degrees so it’s nice and ready for baking time. There are a few steps in this recipe but TRUST ME- it’s worth it!
FILLING. Start by adding cubed potatoes to a large pot. Cover the potatoes with water and put it on the stove over high heat. Bring the potatoes and water to a boil and cook for 10 minutes. Add in the chicken, carrots, and peas.
Boil all of this for an additional 15 minutes. Remove the pot from the heat and drain the water.
CRUST. Lay out the bottom of the pie crust in the pan. Bake the bottom crust for 5 minutes. While the crust is baking, cook 1 tbsp of butter in a saucepan on medium heat. Once the butter is melted, stir in the flour, garlic salt and pepper. Slowly whisk in the chicken broth and milk. Heat everything until thickened.
FILL + COVER. Add the chicken and veggies to the bottom of the pie crust. Pour the sauce over this mixture. Already looking so yummy!! Cover with the top pie crust, making sure to seal the edges. Don’t forget to cut slits on the top to allow steam to escape. Create an egg wash by whisking 1 tbsp water and an egg and brushing it on top of the pie crust.
BAKE. Bake for 40-45 minutes or until the top is golden brown. Let the pot pie set for 10-15 minutes before cutting and serving- the hardest part is waiting to eat it!
Storing, tips + TRICKS
STORING. Sometimes we have leftover pot pie (makes the best lunch for the next day!) so I like to store mine properly so I can eat it again. Cover the pan with foil and keep in the fridge for 3-5 days.
FREEZING. If you want to freeze it, wrap chicken pot pie tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. It will last for 4-6 months! (Optional: You can cut the pie into individual slices before freezing for easy reheating of single serving sizes.
REHEATING. When you’re ready to eat it, you can slice a piece and heat it up in the microwave for a few minutes. Or, preheat your oven to 300 degrees and heat for 15 minutes. Rotate it and heat for an additional 15 minutes, or until heated through.
WHAT TO SERVE WITH. We love to serve this dish with some of our favorite sides, including:
I know you’re going to really LOVE this recipe. It’s highly requested by every person in my house. This also makes the BEST meal to deliver to new moms, sick friends, or someone in need of a yummy dinner!
For more of our favorite comfort food meals, try:
Chicken Pot Pie Recipe
This chicken pot pie is the definition of comfort food! It's warm, rich with flavor, full of veggies, and has the best flaky crust.
- 2 chicken breasts cooked and cubed
- 1 cup carrots sliced
- 1 cup frozen peas
- 1/2 cup corn
- 2 potatoes peeled and cubed
- 1/3 cup butter
- 2 tbsp butter
- 1/2 cup flour
- 1 tsp garlic salt
- 1/4 tsp pepper
- 3 cups chicken broth
- 1 1/4 cup milk
- 2 9 inch pie crusts unbaked
- 1 egg
Preheat oven to 375.
Add cubed potatoes to a large pot and cover with water. Bring to a boil for 10 minutes. Add chicken, carrots, and peas, and boil an additional 15 minutes. Remove from heat, drain the water and set aside.
Bake bottom crust for 5 minutes.
While crust is baking, cook 1 tbsp of butter in a saucepan on medium heat. Once the butter is melted, stir in flour, garlic salt and pepper. Slowly whisk in chicken broth and milk and heat until thickened.
Add the chicken and veggies to the bottom of the pie crust. Pour the sauce over this mixture.
Cover with the top pie crust, making sure to seal the edges. Cut slits on the top to allow steam to escape.
Create an egg wash but whisking 1 tbsp water and an egg and brushing it on top of the pie crust.
Bake for 40-45 minutes or until the top is golden brown.
Let set for 10-15 minutes before cutting and serving.