I could eat this chicken pot pie every day for the rest of my life. Okay, maybe I’m being a little hyperbolic, but it’s definitely one of those recipes that I can eat for days in a row and I’ll still be sad once the leftovers are gone. Because when a food makes you feel this cozy and good, how can you not want it in your life every day? Either way, I guarantee this scrumptious homemade chicken pot pie is going to be made on REPEAT in my house all through the fall and winter.
What’s in a Chicken Pot Pie?
Chicken pot pie starts with a deliciously flakey pie crust and is filled with a rich and saucy chicken gravy, chunks of tender chicken, and a medley of colorful vegetables. It’s everything you want in a meal on one plate!
This recipe is pretty flexible, allowing you to take some shortcuts if you need to make the prep easier, or you can do everything from scratch to make this pie an ✨EVENT✨!
Pie Crust Options
It’s no secret that the crust is one of the best parts of a chicken pot pie, so we chose not to skimp on the crust. We used our simple 3-ingredient pie crust recipe, which is super buttery and deliciously flakey. If you want to use a store-bought crust, just make sure to buy a double crust (top and bottom crusts) and follow the baking instructions on the box.
You could also bake this “pie” in skillet without a bottom crust and then top it with your favorite biscuits. The filling is fully cooked before it goes into the pie, so simply top with biscuits and then bake until the biscuits are browned and cooked through.
Can I Use Pre-Cooked Chicken for Chicken Pot Pie?
Yes! Chicken pot pie is a great way to use up leftover rotisserie chicken, or even leftover turkey from Thanksgiving! Just skip the first step in the recipe below (cooking the raw chicken) and add your pre-cooked chicken to the filling when the cooked chicken is added back to the gravy with the herbs and spices.
Use Fresh or Frozen Vegetables
To make this chicken pot pie super simple, we used a frozen vegetable medley. Using a frozen veggie mix means less chopping and you won’t have any leftover vegetables to try to use up later. If you do want to slice and chop your own vegetables, use 1-2 carrots, about ½ cup corn kernels, ½ cup chopped green beans, and ½ cup peas. You could also other vegetables, like mushrooms or celery.
Do I Need to Blind Bake the Crust?
When using our 3-ingredient pie crust recipe and a glass pie plate, our chicken pot pie baked to perfection with a golden brown flakey bottom crust without having to pre-bake the bottom crust. That being said, using different crust recipes or store-bought crusts with different types of pie plates may yield different results.
Chicken Pot Pie
Chicken pot pie is a cozy classic comfort food made with a flakey crust and a rich sauce full of tender chicken and vegetables.
- 1 boneless, skinless chicken breast (about ⅔ lb.) ($3.33)
- 1 Tbsp cooking oil ($0.04)
- 1 yellow onion ($0.38)
- 4 Tbsp butter ($0.50)
- 4 Tbsp flour ($0.04)
- 1 cup chicken broth ($0.13)
- 1/2 cup whole milk ($0.10)
- 1/4 tsp dried thyme ($0.03)
- 1/4 tsp rubbed sage ($0.03)
- 1/4 tsp black pepper ($0.02)
- 3/4 tsp salt ($0.05)
- 12 oz. frozen mixed vegetables ($1.25)
- 1 double pie crust ($2.34)
- l egg (optional) ($0.20)
Preheat the oven to 350ºF. Cut the chicken breast into ½-inch pieces.
Heat a deep skillet or Dutch oven over medium heat. Once hot, add the cooking oil and diced chicken. Cook just until the chicken is cooked through. Remove the chicken from the skillet.
While the chicken is cooking, dice the onion. After removing the chicken from the skillet, add the diced onion and butter. Sauté the onions in the butter until softened.
Sprinkle the flour over the onions in the skillet and continue to cook and stir for two minutes more. It’s okay if the flour begins to coat the surface of the skillet, but don’t let it burn.
Add the chicken broth and milk to the skillet. Whisk to combine and dissolve any flour off the bottom of the skillet. Let the liquid come up to a simmer, at which point it will thicken into a gravy.
Add the cooked chicken back to the skillet along with the thyme, sage, salt, and pepper. Stir to combine.
Finally, add the frozen mixed vegetables and allow them to heat through in the gravy, stirring occasionally, just until the gravy begins to simmer again. Remove the skillet from the heat.
Place your bottom crust in a 9-inch pie plate. Prick the bottom several times with a fork. Transfer the chicken, vegetable, and gravy mixture into the pie crust.
Add the top crust and crimp the edges closed. Brush a light layer of whisked egg over the surface of the pie crust (optional). Use a knife to cut large vents in the top of the crust.
Bake the chicken pot pie for 45-50 minutes, or until the crust is golden brown and flakey. The baking time may vary depending on the type of crust and pie plate used.
See how we calculate recipe costs here.
Serving: 1 slice ・ Calories: 361 kcal ・ Carbohydrates: 31 g ・ Protein: 13 g ・ Fat: 20 g ・ Sodium: 616 mg ・ Fiber: 3 g
Nutritional values are estimates only. See our full nutrition disclaimer here.
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How to Make Chicken Pot Pie – Step by Step Photos
Preheat the oven to 350ºF. Dice one boneless skinless chicken breast into ½-inch pieces and season with a pinch of salt and pepper. Heat a deep skillet or Dutch oven over medium. Once hot, add 1 Tbsp cooking oil and the diced chicken breast. Cook the chicken pieces just until cooked through (do not over cook).
While the chicken is cooking, dice one yellow onion. Remove the cooked chicken from the skillet and add the diced onion and 4 Tbsp butter. Sauté the onions in the butter over medium heat until softened.
Once the onions are soft, sprinkle in 4 Tbsp of all-purpose flour. Continue to cook and stir for about two minutes more. It’s okay for the flour to begin to coat the bottom of the skillet, just make sure it doesn’t begin to burn.
Add one cup of chicken broth and one cup of whole milk to the skillet. Whisk to combine and dissolve any flour off the bottom of the skillet.
Allow the liquid to come up to a simmer, at which point it will thicken into a nice gravy.
Add the cooked chicken back to the skillet along with ¼ tsp dried thyme, ¼ tsp rubbed sage, ¼ tsp black pepper, and ¾ tsp salt. Stir to combine.
Stir in one 12oz. bag of frozen mixed vegetables. Allow the gravy mixture to heat through and come back up to a simmer, stirring occasionally. Once fully heated through and simmering, remove it from the heat.
Place the bottom crust into a pie plate and prick it several times over the bottom with a fork. Fill the pie crust with the chicken pot pie filling.
Add the top crust and crimp the edges closed. Brush the top of the pie with a thin layer of whisked egg. Use a knife to cut large vents into the top of the pie crust.
Bake the chicken pot pie for 45-50 minutes, or until the pie crust is golden brown and flakey and the filling is bubbling up slightly through the vents. Total cooking time may vary depending on the type of crust and pie dish used. The filling is fully cooked before going into the pie, so adjust the baking time based on the crust.
Let the pie cool for about 10 minutes before slicing and serving.
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