This easy chicken pot pie is so incredibly simple to make and absolutely delicious. If you are in need of a dinner that the whole family will enjoy, look no further than this classic recipe.
Like anybody, I am a huge fan of good comfort food recipes. Whether it is fresh warm sourdough bread smothered in butter, buttery biscuits and gravy, or a heaping bowl of loaded potato soup, I find myself reaching for comforting family favorite recipes like these often.
Chicken pot pie is another comfort food recipe I find myself making over and over again. There is just something about flaky buttery pie crust that makes the perfect vessel for a creamy filling with tender chicken and fresh veggies. This recipe is simple and nutritious made with ingredients you probably already have on hand making it the perfect weeknight meal.
Why You’ll Love This Recipe
Complete meal – This is such a great dinner option because not only is it delicious, but it combines meat, veggies, and carbs into one tasty dish.
Flavorful – This recipe is packed full of those classic chicken pot pie flavors we all know and love. It is the ultimate comfort food.
Easy – This easy pot pie recipe is simple to make with pantry staples and tastes so much better than store-bought versions.
Ingredients
Pie crust – I love making my all butter pie crust for this recipe, but heading to the grocery for a store-bought pie crust also works if you are in a pinch!
Chicken broth – This is a great way to use homemade bone broth in place of regular chicken broth. It is easy to make and has so many health benefits.
Cooked chicken – I love to use leftover chicken from when I make a roast chicken earlier in the week.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Easy Chicken Pot Pie
Step 1: Make a batch of All-Butter Pie Crust and refrigerate for several hours to chill.
Step 2: In a large skillet, melt butter over medium heat. Add chopped carrots, onions, and celery. Cook for 5 – 8 minutes, until softened.
Step 3: Sprinkle in ¼ cup all-purpose flour and cook, stirring constantly, for 2 – 3 minutes to eliminate the raw flour taste. Add chicken broth, whisking until smooth. Stir in herbs and heavy cream. Reduce heat to medium-low and simmer for a few minutes until thickened.
Step 3: Stir in cooked, chopped chicken and frozen peas. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly while you roll out the dough. Preheat the oven to 400° Fahrenheit (200° Celsius).
Step 6: Roll out one half of the refrigerated pie crust and place it in a standard 9-inch pie plate. Trim any excess dough. Roll out the second half and set aside.
Step 7: Pour the chicken pot pie filling into the bottom crust and smooth the top. Cover with the second crust, trim and fold the pie crust edges under, then crimp to seal edges. Cut a few small slits in the top to allow steam to escape.
Step 7: Using a pastry brush, brush the top of the crust with heavy cream. Place the pie on a cookie sheet to catch any drips that may happen while the pot pie bakes.
Step 6: Bake for 40 – 45 minutes, or until the crust is golden brown. Let the pie rest for 10 – 15 minutes before slicing. Serve and enjoy!
Tips
- Use leftover cooked chicken or buy a store bought rotisserie chicken for a quick hack.
- Chicken broth can vary in saltiness so taste the mixture and adjust for salt based on your own preference.
- The pie dough and the filling can both be made ahead of time for a quicker meal.
Recipe FAQs
Let cool and wrap the leftover pie with aluminum foil or in an airtight container. Store leftovers in the fridge for up to 3 – 5 days.
This easy chicken pot pie recipe is seasoned simply with celery seed, thyme, and a bit of salt and pepper. This simple yet delicious blend of seasonings complements other components of the pie so well.
This filling is made up of carrots, celery, onion, peas, and cooked chicken. These are nestled in a thick creamy gravy made with chicken broth, flour, heavy cream, and herbs to add flavor.
Pot pie filling is thickened with a flour roux. This is done by sprinkling the flour over the veggies and cooking before adding chicken broth, heavy cream, and herbs.
More Dinner Recipes from the Farmhouse
- Easy Italian Beef in the Instant Pot
- Creamy Lemon Chicken Pasta Recipe
- Sourdough Stromboli
- Easy Ground Beef Pot Pie From Scratch
- Sausage Meatball Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Homemade Chicken Pot Pie Recipe
Equipment
Ingredients
- 1 All Butter Pie Crust
- ¼ cup butter
- 1 cup carrots, chopped
- ½ cup onions, diced
- ½ cup celery, diced
- ¼ cup all purpose flour
- 1 ½ cups chicken broth
- ¼ teaspoon celery seed
- 1 teaspoon dried thyme
- ⅓ cup heavy cream, (plus extra for brushing on the pastry before baking)
- ¾ cup frozen peas
- 2 cups chopped cooked chicken, from 2 chicken breasts or a store bought rotisserie chicken
Instructions
- Make a batch of All-Butter Pie Crust and refrigerate for several hours to chill.
- In a large skillet, melt butter over medium heat. Add chopped carrots, onions, and celery. Cook for 5 – 8 minutes, until softened.
- Sprinkle in ¼ cup all-purpose flour and cook, stirring constantly, for 2–3 minutes to eliminate the raw flour taste. Add chicken broth, whisking until smooth. Stir in herbs and heavy cream. Reduce heat to medium-low and simmer for a few minutes until thickened.
- Stir in cooked, chopped chicken and frozen peas. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly while you roll out the dough.
- Preheat the oven to 400°F (200°C).
- Roll out one half of the refrigerated pie crust and place it in a standard 9-inch pie plate. Trim any excess dough. Roll out the second half and set aside.
- Pour the chicken pot pie filling into the bottom crust and smooth the top. Cover with the second crust, trim and fold the pie crust edges under, then crimp to seal edges. Cut a few small slits in the top to allow steam to escape.
- Using a pastry brush, brush the top of the crust with heavy cream. Place the pie on a cookie sheet to catch any drips that may happen while the pot pie bakes. Bake for 40 – 45 minutes, or until the crust is golden brown.
- Let the pie rest for 10 – 15 minutes before slicing. Serve and enjoy!
Notes
- Use leftover cooked chicken or buy a store bought rotisserie chicken for a quick hack.
- Chicken broth can vary in saltiness so taste the mixture and adjust for salt based on your own preference.
- The pie dough and the filling can both be made ahead of time for a quicker meal.
- See post for notes on ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
