My easy and comforting Chicken Pot Pie features a double crust filled with juicy chicken, a savory gravy, and a colorful mix of corn, carrots, peas, and potatoes.
Classic Chicken Pot Pie
I’m a casserole fan — I love creamy, saucy dishes baked until bubbly. But if casseroles aren’t your thing, adding a flaky pie crust transforms the same comforting filling into something special. The crust adds a golden, bready texture that pairs perfectly with the rich filling, and a double-crust pot pie always impresses.
What You’ll Need
This recipe is simple because it uses store-bought refrigerated pie dough, though you can use homemade crust if you prefer.
- Pie crust: 2 sheets refrigerated pie dough or two homemade crusts (top and bottom)
- Butter: ½ cup (1 stick)
- Onion: ⅓ cup chopped (yellow, white, or sweet)
- Flour: ⅓ cup all-purpose flour (for the roux)
- Salt and pepper: to taste
- Thyme: ½ teaspoon ground or dried thyme
- Chicken broth: 2 cups (homemade or store-bought)
- Milk: ½ cup
- Cooked chicken: 2 cups shredded or diced (rotisserie works great)
- Vegetables: ⅓ cup each chopped carrots, corn, and peas
- Potatoes: ½ cup finely diced
How to Make Chicken Pot Pie
Preparing this pot pie is essentially making a rich gravy, then folding in chicken and vegetables. It’s straightforward and quick.
- Preheat and sauté: Preheat the oven to 350°F. In a medium skillet, melt the butter and sauté the chopped onion for 2–3 minutes until tender.
- Make the gravy: Stir in the flour, salt, pepper, and thyme and cook briefly to form a paste. Gradually whisk in the milk and chicken broth until smooth, then simmer about 5 minutes until the sauce thickens.
- Add chicken and vegetables: Stir the shredded chicken, carrots, corn, peas, and diced potatoes into the gravy. Remove from heat.
- Assemble the pie: Lightly grease a pie plate. Line it with one sheet of pie dough and trim the edges. Fill with the chicken mixture, then place the second sheet of dough on top. Seal and crimp the edges, and cut a few slits in the top crust to vent steam.
- Bake: Bake at 350°F for about 1 hour, until the crust is golden and the filling is bubbly. If the edges brown too quickly, tent with foil partway through baking.
- Rest and serve: Let the pie cool for about 15 minutes before slicing so the filling sets.
Tips for Success
Small adjustments can personalize this classic dish:
- Mashed potato topping: Swap the top crust for mashed potatoes for a shepherd’s-pie twist. Pipe the potatoes for a decorative finish and brown under the broiler.
- Use turkey: Leftover turkey makes an excellent substitute for chicken — especially after holidays.
- Swap vegetables: Use mushrooms, celery, broccoli, cauliflower, or green beans — choose what your family enjoys.
Serving Suggestions
Chicken pot pie is hearty enough on its own, but these sides complement it nicely:
- Crispy asparagus: Roasted or panko-coated asparagus adds crunch and brightness.
- Garlic green beans: Quickly sautéed green beans with butter and garlic make a fresh, simple side.
- Roasted Brussels sprouts: Caramelized sprouts add depth and texture to the meal.
How to Store and Reheat Leftovers
- Store cooled leftovers covered in the refrigerator for up to three days.
- Reheat portions in an ovenproof dish at 350°F until heated through to keep the crust crisp.
Can I Freeze Chicken Pot Pie?
- Yes. Freeze the pie unbaked to avoid a soggy crust on thawing.
- Assemble the pie but don’t bake. Wrap it well in plastic wrap and foil, and freeze for up to three months.
- Bake from frozen at 350°F for about one hour, or until hot and golden.
Chicken Pot Pie
Ingredients
- 2 sheets refrigerated pie dough
- ½ cup butter
- ⅓ cup chopped onion
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon ground thyme
- 2 cups chicken broth
- ½ cup milk
- 2 cups shredded chicken
- ⅓ cup chopped carrots
- ⅓ cup corn
- ⅓ cup peas
- ½ cup finely diced potatoes
Instructions
- Preheat the oven to 350°F.
- In a medium skillet, melt the butter and sauté the chopped onions for about 2 minutes until tender.
- Stir in the flour, salt, pepper, and thyme and cook briefly to form a paste. Slowly whisk in the milk and chicken broth until smooth. Simmer about 5 minutes until the sauce thickens.
- Add the shredded chicken and vegetables, stir to combine, and remove from heat.
- Lightly grease a pie plate and press in one sheet of dough. Trim any excess. Fill with the chicken mixture, top with the second sheet of dough, seal the edges, and cut vents in the top crust.
- Bake for about 1 hour at 350°F, tenting with foil if the edges brown too quickly. Allow the pie to rest 15 minutes before serving.
Nutrition
Calories: 219 kcal | Carbohydrates: 11 g | Protein: 11 g | Fat: 15 g | Saturated Fat: 8 g | Sodium: 501 mg
Nutrition info is an estimate and provided as a courtesy. Values may vary according to ingredients and portions used.
More Easy Dinner Ideas
- Instant Pot Pulled Pork with Coleslaw
- Grilled Chicken Fajitas
- Instant Pot Loaded Baked Potatoes