Easy Chicken Pot Pie

Easy Chicken Pot Pie is one of those dishes I turn to when I want serious comfort without spending all day in the kitchen. There’s something magical about breaking through that golden, flaky crust to reveal a bubbling, creamy filling packed with tender chicken and vegetables. Making it from scratch with a real roux instead of canned soup takes it from good to absolutely unforgettable.

I’ll never forget the first time I made chicken pot pie on a chilly November evening. The smell of butter-toasted flour filling the kitchen, the satisfying crimp of the crust edges, the way my family gathered around the table before it even cooled. That’s when I realized this classic chicken pot pie recipe wasn’t just dinner. It was an experience. And the best part? It’s actually easier than most people think, especially when you use store-bought crust and frozen vegetables. The homemade creamy chicken filling is where the magic happens, creating a rich, savory gravy that holds everything together without being watery or bland.

What You’ll Need for This Chicken Pot Pie

Let me walk you through what makes this easy chicken pot pie so delicious. I always recommend using chicken thighs if you want extra flavor and moisture, though breasts work beautifully too. The key is that homemade roux, which creates a velvety filling that canned soup just can’t match.

• 1½ lbs boneless, skinless chicken breasts or thighs (or 4 cups cooked and shredded chicken)
• 3 tablespoons butter
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 1 teaspoon minced garlic
• 1 (10 oz) bag frozen peas and carrots
• 2 tablespoons all-purpose flour
• 1 cup chicken broth (I prefer low-sodium so I can control the salt)
• 1 cup whole milk
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper, to taste
• 2 sheets refrigerated pie crust
• 1 egg, beaten

Pro tip: Don’t skip the fresh thyme if you can help it. The earthy, slightly minty flavor elevates the entire filling and makes your kitchen smell incredible.

How to Make the Best Chicken Pot Pie

I recommend reading through all the steps before you start. This helps you move smoothly from one step to the next, especially when you’re working with the roux.

Step 1: Preheat your oven to 400°F. Butter the bottom and sides of a 9-inch pie plate generously. Line the bottom with one sheet of pie crust, pressing it gently into the corners and up the sides. Set this aside while you prepare the filling.

Step 2: In a large pot, add the chicken and cover completely with water. Add a good pinch of salt and pepper. Bring to a boil over high heat, then reduce to medium and cook for 20 minutes. The chicken should shred easily with a fork when it’s done. Remove from pot, let cool for 5 minutes, then shred into bite-sized pieces using two forks.

Step 3: While the chicken cooks, melt the butter in a heavy-bottomed skillet over medium heat. Add the diced onion and celery, sautéing for about 5 minutes until they’re softened and fragrant. The onion should turn translucent. Add the minced garlic and continue cooking for 1 more minute, stirring constantly so the garlic doesn’t burn.

Step 4: Here’s where the magic happens. Sprinkle the flour directly over the sautéed vegetables and stir immediately to create your roux. Keep stirring constantly for 2 to 3 minutes. You’ll notice the flour turning a light golden tan color (think blonde, not brown) and developing a nutty aroma. This step is crucial for avoiding a raw flour taste and creating that thick, creamy chicken pot pie filling.

Step 5: Still stirring continuously, slowly pour in the chicken broth and milk. Add them gradually to prevent lumps. Bring the mixture to a gentle simmer and cook for about 4 minutes, stirring often. You’ll see the gravy thicken beautifully. Once it coats the back of your spoon, fold in the frozen peas and carrots, fresh thyme, and shredded chicken. Stir everything together and season generously with salt and pepper. Taste and adjust as needed.

Step 6: Pour the chicken filling into your prepared pie dish. The mixture should come up near the top but not overflow. Lay the second pie crust over the filling, then pinch the edges of both crusts together, sealing them tightly. Brush the entire top surface and edges with beaten egg for that gorgeous golden finish. Use a fork to poke 4-5 small holes in the center. This lets steam escape and prevents a soggy top crust.

Step 7: Bake for 30 to 40 minutes until the crust is deep golden brown and you can see the filling bubbling through the steam holes. If the edges start browning too quickly (usually around the 25-minute mark), cover just the edges with strips of aluminum foil.

Step 8: This is the hardest part. Let the pot pie rest for 10 minutes before slicing. I know it’s tempting to dig in immediately, but this resting time allows the gravy to set up properly so your slices hold their shape beautifully.

Perfect Pairings for Your Pot Pie

Since chicken pot pie is rich and creamy, I like to serve it with lighter, fresh sides that cut through the richness.

Simple Green Salad: A crisp salad with lemon vinaigrette adds bright acidity that balances the buttery crust and creamy filling perfectly.

Roasted Green Beans: These bring a slight char and crisp texture that contrasts beautifully with the soft, tender pot pie filling.

Cranberry Sauce: The tart sweetness is surprisingly wonderful alongside savory chicken pot pie, especially during holiday meals.

Garlic Bread: Because let’s be honest, sometimes you just want carbs on carbs, and crusty bread is perfect for soaking up any extra gravy.

Fresh Fruit Salad: Light, refreshing, and palate-cleansing between bites of this comforting classic chicken dish.

More Comforting Recipes Perfect with Pot Pie

This easy chicken pot pie pairs wonderfully with other hearty comfort dishes that bring warmth to the table. For soup lovers, try the creamy Creamy Rotisserie Chicken Mushroom Soup as a lighter first course, or serve alongside the rich Bacon Cheddar Gnocchi Soup for an indulgent comfort food spread.

When planning a complete meal, consider starting with Rosemary Roasted Garlic Bean Soup before the pot pie, or round out the dinner with classic sides like Crock Pot Scalloped Potatoes. These recipes complement the creamy, savory flavors of chicken pot pie while keeping dinner preparation simple and stress-free.

Storing Your Leftover Chicken Pot Pie

Store leftover chicken pot pie covered with foil or plastic wrap in the refrigerator for up to 3 days. The crust will soften slightly, but the flavors actually deepen overnight.

To reheat, I recommend covering it loosely with foil and warming in a 350°F oven for 15-20 minutes until heated through. The microwave works in a pinch, but you’ll lose that flaky crust texture. For best results, reheat individual slices at 350°F for 8-10 minutes.

Pro tip: You can freeze unbaked chicken pot pie for up to 3 months. Assemble completely but don’t brush with egg wash yet. Wrap tightly in plastic wrap and foil, then freeze. When ready to bake, brush with egg wash and bake from frozen at 375°F for 60-75 minutes, covering edges with foil if they brown too quickly.

Your Chicken Pot Pie Questions Answered

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