Easy 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 – classic pot pie!
Can we have a moment of silence for Chicken Pot Pie?
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 to make this pie even heartier.
Make a Homemade Pie Crust, or to make it even easier just use a store-bought crust. They are super tasty and make the cook time even faster. Mom win!
This Chicken Pot Pie recipe can feed a ton so grab your family and get cooking!
What is a Pot Pie?
A pot pie is warm, hearty, flavorful and similar to shepherd’s pie and casseroles, but what is the difference?
- A pot pie is baked using two pie crusts. The creamy, soup-like, filling typically uses poultry but other meats can be used. It also includes different types of vegetables.
- Shepherd’s Pie also uses vegetables and meat, usually beef, pork or lamb, but it is topped with a crust of mashed potatoes.
- Casserole is a creamy mixture that contains protein and vegetables topped with many different kinds of crust- biscuits, bread crumbs, cornflakes, tater tots, crushed chips, French onions, cheese.
How to Make chicken pot pie
PREP. Preheat oven to 375.
VEGGIES. Add cubed potatoes to a large pot and cover with water. Bring to a boil for 10 minutes. Add chicken, carrots, corn, and peas, and boil an additional 15 minutes. Remove from heat, drain the water and set aside.
CRUST. Add bottom crust to the pie dish and bake crust for 5 minutes.
FILLING. While crust is baking, cook 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 the chicken and veggies.
CRUST. 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 + SERVE. Bake for 40-45 minutes or until the top is golden brown. Let set for 10-15 minutes before cutting and serving.
- Mini pie tins. Use mini pie tins to make individual pot pies. Reduce the bake time to 20-25 minutes or until cooked through and golden on top.
- Vegetables. Feel free to add or omit any vegetables. Some others you could use include onion, celery, or bell peppers.
- Chicken. Pot pies are perfect to use any leftover chicken and vegetables in the fridge. Buy a package of fully cooked seasoned chicken in the refrigerator section at the grocery store or buy a cooked rotisserie chicken to slice and cube. Bake the Chicken in the Oven or pan fry chicken cubes. Another option is to replace the chicken with turkey.
- Quick Pan Fry. Cut raw chicken into bite-size pieces. Heat some olive oil in a large skillet and add the chicken. Season with salt and little pepper. Every 1-2 minutes give the chicken a stir until cooked. To test, cut a couple of the large pieces in half to check for doneness.
Runny sauce. One of the main reasons that the center mixture turns out runny is because it was not cooked long enough. It needs time for the flour roux to work its magic. If you feel like the sauce is still too runny, add a cornstarch slurry.
- Add 1 tablespoon of cornstarch and 1 tablespoon of cold water to a separate bowl.
- Stir until smooth.
- Slowly stir the mixture into the pot pie filling.
- Once the pie has been baked it needs a bit of time to cool and set before you slice into it.
Blind Bake the Bottom Crust. Blind baking is a term used to mean you bake the crust before adding in the filling. We partially bake the bottom crust for pot pie to ensure it will fully cook and help keep it from getting soggy.
- When blind baking the crust, it will sometimes develop air bubbles. To avoid this, poke the dough with a fork all over before baking it.
- Sprinkling a layer of bread crumbs on the crust before adding the filling will also help the crust from getting soggy.
- If the top crust is browning too quickly while the center is still cooking, tent a piece of tinfoil over the pie to keep the crust from burning.
WHAT TO SERVE with pot pie
We love to serve this dish with some of our favorite sides, including:
Make Ahead of time. Make the filling the day before and store it in a container in the fridge. Use store bought pie crust or make pie crust the day before, roll out two disks and store them in plastic wrap in the fridge. All you have to do is assemble and bake before serving.
STORE. 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. You can also divide the pie into individual serving containers to store in the fridge.
FREEZE. If the pot pie is baked, allow it to cool completely. Wrap the entire pot pie, including the pie pan, with plastic wrap, then wrap it again with foil. Label and freeze for up to 4 months. When ready to bake, there is no need to thaw. Simply remove plastic, cover with foil and bake as directed, adding an additional 35–40 minutes to the baking time.
REHEAT. When you’re ready to eat it, slice a piece and heat it up in the microwave for a few minutes. Or, preheat your oven to 300°F and heat for 15 minutes. Rotate it and heat for an additional 15 minutes, or until heated through.
For more of our favorite comfort food meals, try:
Chicken Pot Pie Recipe
- 1 medium russet potato peeled and cubed
- 2 chicken breasts cubed
- 1 cup sliced carrots
- 1 cup frozen peas
- ½ cup corn
- 2 (9-inch) pie crusts unbaked
- 2 tablespoons unsalted butter
- ½ cup all-purpose flour
- 1 teaspoon garlic salt
- ¼ teaspoon pepper
- 2 cups chicken broth
- ⅔ cup milk
- 1 egg
- Preheat the oven to 375 degrees F.
- Place potatoes in a large pot and cover with water. Bring to a boil for 10 minutes, then add chicken, carrots, peas and corn and boil for 15 minutes more. Remove from the heat, drain the water and set aside.
- Place bottom crust in a 9-inch pie plate and bake for 5 minutes.
- While the crust is baking, cook butter in a saucepan over medium heat. Once butter is melted, stir in flour, garlic salt and pepper. Slowly whisk in chicken broth and milk and heat until thickened, 5–6 minutes.
- Remove bottom crust from the oven and add chicken and veggies to the crust. Pour the broth mixture over the chicken and veggies.
- 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 by whisking egg with a little water. Brushing egg wash on top the pie crust.
- Bake for 40–45 minutes, or until the top is golden brown.
- Let rest for 10–15 minutes before cutting and serving.