There’s nothing quite like the smell of a golden, flaky chicken pot pie baking in the oven. This Easy Chicken Pot Pie brings all that comfort without the fuss, thanks to a simple homemade roux that creates a thick, creamy filling that won’t leave you with a soggy mess.
Table of Contents
Ingredients for Easy Chicken Pot Pie
I always start with quality chicken for this recipe. Whether you use breasts or thighs depends on your preference, but I recommend thighs for extra moisture and flavor. My go-to method is poaching the chicken right in the pot, which keeps it tender and gives you control over the seasoning from the start.
- 1½ lbs boneless, skinless chicken breasts or thighs (or 4 cups cooked and shredded chicken)
- 3 tablespoons butter (I prefer unsalted so I can control the salt level)
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 1 teaspoon minced garlic
- 1 (10 oz) bag frozen peas and carrots (no need to thaw)
- 2 tablespoons all-purpose flour (this creates the roux that thickens everything)
- 1 cup chicken broth (low-sodium works best in my experience)
- 1 cup whole milk (for the creamiest results)
- 2 teaspoons fresh thyme (dried works too, use 1 teaspoon)
- Salt and pepper, to taste
- 2 sheets refrigerated pie crust (I usually grab Pillsbury from the dairy section)
- 1 egg, beaten (for that gorgeous golden finish)
Step-by-Step Instructions
I recommend reading through all the steps before starting so you can prep efficiently. In my experience, having everything chopped and ready makes this recipe flow smoothly.
Step 1: Preheat your oven to 400°F and butter a 9-inch pie plate generously on the bottom and sides. Line it with one pie crust, pressing gently into the corners, and set it aside while you prepare the filling.
Step 2: Place the chicken in a large pot (at least 3-quart) and cover with water by about an inch. Add a pinch of salt and pepper, bring to a boil, then reduce heat to maintain a gentle simmer and cook for 20 minutes until the chicken reaches 165°F internally and shreds easily with a fork. Remove chicken from pot and let cool for 5 minutes until safe to handle, then shred into bite-sized pieces.
Step 3: While the chicken cooks, melt butter in a heavy-bottomed skillet over medium heat. Add the diced onion and celery, sautéing for 5 minutes until softened and fragrant. Stir in the garlic and cook for 1 more minute, being careful not to let it brown.
Step 4: Sprinkle the flour over the vegetables and stir constantly to create a roux. Cook for 2 to 3 minutes, stirring continuously, until the flour turns light golden brown and smells nutty, similar to toasted bread. This step is crucial for preventing a raw flour taste and building deep flavor.
Step 5: Slowly pour in the chicken broth and milk while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 4 minutes until it thickens noticeably and coats the back of a spoon.
Step 6: Stir in the frozen peas and carrots (straight from the freezer), fresh thyme, and shredded chicken. Season with salt and pepper to taste. The filling should be thick and creamy, not runny.
Step 7: Pour the chicken filling into the prepared pie dish. Lay the second pie crust over the top, trim any excess dough, then press and crimp the top and bottom crusts together with your fingers or a fork to seal completely. Brush the entire top and edges with beaten egg for a beautiful golden color, then use a fork to poke 4 to 5 small holes in the center to release steam.
Step 8: Bake for 30 to 40 minutes until the crust is deeply golden brown. If the edges brown too quickly, tent them with aluminum foil. Let the pot pie rest for 10 minutes on a cooling rack before slicing to allow the gravy to set up properly and ensure a crispy bottom crust.
Perfect Pairings for Chicken Pot Pie
A simple side salad balances the richness of pot pie beautifully and adds fresh crunch to every bite.
Green Salad with Vinaigrette: A crisp mixed green salad with a tangy vinaigrette cuts through the creamy filling and provides a light, refreshing contrast that keeps each bite interesting.
Roasted Green Beans: These add a slightly charred, savory element that complements the buttery crust while providing extra vegetables and a satisfying snap.
Cranberry Sauce: The sweet-tart flavor of cranberry sauce creates a delightful contrast with the savory filling, making this pairing especially popular during fall and winter months.
Garlic Mashed Potatoes: For a truly indulgent comfort food feast, creamy mashed potatoes echo the pot pie’s richness while adding even more stick-to-your-ribs satisfaction. This smothered chicken and rice uses similar comfort-food flavors if you’re looking for another cozy main dish.
Storing and Reheating Your Pot Pie
Store leftover chicken pot pie covered in the refrigerator for up to 3 days. I recommend letting it cool completely before covering to prevent condensation from making the crust soggy.
For reheating, I prefer warming individual slices in a 350°F oven for 15 to 20 minutes to maintain that crispy crust. The microwave works in a pinch but will soften the pastry. You can also freeze baked pot pie for up to 2 months.
Pro tip: I often make two pot pies at once and freeze one before baking. Assemble the entire pot pie, cover tightly, and refrigerate for up to 24 hours before baking, or freeze for up to 3 months. When you’re ready, bake from frozen at 375°F for about 50 to 60 minutes, covering the edges if needed. For more quick comfort meals, try this quick chicken pot pie pasta when you’re short on time.
FAQs
Can I use rotisserie chicken instead of poaching my own?
Absolutely! Using 4 cups of shredded rotisserie chicken is a fantastic time-saver and adds even more flavor to the filling.
Why is my pot pie filling watery?
This usually happens when the roux isn’t cooked long enough or the filling doesn’t have time to rest after baking. Make sure to cook the flour mixture for the full 2 to 3 minutes and let the pie sit for 10 minutes before cutting.
Can I make this ahead of time?
Yes! Assemble the entire pot pie, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5 to 10 minutes to the baking time if going straight from the fridge to the oven.
Easy Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Butter the bottom and sides of a 9-inch pie plate. Line the bottom of the pie plate with one of the pie crusts and set aside.
- In a large pot (at least 3-quart), add chicken and cover with water by about an inch. Add a pinch of salt and pepper. Bring to a boil, then reduce heat to maintain a gentle simmer and cook for 20 minutes, until the chicken reaches 165°F internally and shreds easily with a fork. Remove chicken from pot and let cool for 5 minutes until safe to handle, then shred into bite-sized pieces.
- While the chicken is cooking, melt the butter in a heavy-bottomed skillet over medium heat. Add the diced onion and celery, sautéing for 5 minutes until softened and fragrant. Stir in the garlic and cook for 1 more minute, being careful not to let it brown.
- Sprinkle the flour over the sautéed vegetables and stir constantly to create a roux. Cook for 2 to 3 minutes, stirring continuously, until the flour turns light golden brown and smells nutty, similar to toasted bread.
- While still stirring, slowly pour in the chicken broth and milk to prevent lumps. Bring the mixture to a simmer and cook for about 4 minutes until it thickens noticeably and coats the back of a spoon.
- Stir in the frozen peas and carrots (straight from the freezer), fresh thyme, and shredded chicken. Season with salt and pepper to taste. The filling should be thick and creamy, not runny.
- Pour the chicken filling into the prepared pie dish. Lay the second pie crust over the top, trim any excess dough, then press and crimp the top and bottom crusts together with your fingers or a fork to seal completely. Brush the entire top and edges with beaten egg. Use a fork to poke 4 to 5 small holes in the center to release steam.
- Bake for 30 to 40 minutes, until the pie crust is deeply golden brown. If the edges brown too quickly, tent them with aluminum foil.
- Let the pot pie rest for 10 minutes on a cooling rack before slicing to allow the gravy to set up properly and ensure a crispy bottom crust. Slice and serve warm.
