Alright, so here’s the thing: the easy chicken pot pie recipe is my absolute go-to when I’m feeling lazy – or, honestly, just straight-up hungry and craving something cozy. Ever had one of those weeks? You open your fridge, and, surprise, the leftovers are yelling at you. Making this feels just as simple as popping open a can of soup. No lie. I found this trick from a neighbor, and have made it no less than a hundred times. If you want single-serve, check out these easy mini chicken pot pies for something fun. Or get creative with pasta in this killer chicken pot pie pasta version. We’re here to get dinner on the table – pronto.
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Why You’ll Love This Easy Chicken Pot Pie
Okay, so listen. If you’re after something that tastes like it came from a five-star restaurant—but doesn’t ask you to spend five hours working in the kitchen—this easy chicken pot pie is it. What really gets me about this recipe? First off, it’s mostly stuff I already have. Canned veggies work (yup). Rotisserie chicken? Even better. And store-bought pie crust? Please don’t make your life harder.
Besides the obvious “it’s quick,” you get this thick, creamy filling full of flavor. Not gonna brag, but my picky eater nephew actually asked for seconds (!). There’s also something about those golden, flaky crust edges that just makes me happy inside. Pot pie is like a warm hug in food form. Plus it stores fantastically – hello, leftover lunch. If you want to mix dinner up, you can try a twist with this crock pot chicken and rice recipe.
This chicken pot pie was a total weeknight win! I swapped in frozen veggies, and nobody even guessed it wasn’t all from scratch. —Jenna A.
Ingredients for Chicken Pot Pie
Get ready, because half of these are probably already lurking in your fridge or pantry. No judgments if you use shortcuts here (honestly encouraged):
- 2 cups cooked chicken (rotisserie for lazy days, or even leftovers. Shredded or chopped)
- 1 cup frozen peas and carrots (mixed frozen works wonders, or substitute with fresh if you have the energy)
- 1 small onion (diced. I’ve skipped this before—still tasty)
- 2 garlic cloves (minced, or use a half teaspoon of garlic powder in a pinch)
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth (make sure it isn’t super salty)
- 2/3 cup milk
- Salt and pepper to taste
- 1 pre-made pie crust (refrigerated works, but you can get wild and use puff pastry, or even make a spring chicken pot pie with something fancier)
See? Nothing fussy.
How to Make Easy Chicken Pot Pie
Alright, let’s walk through it. No need for a culinary degree here. Just follow these steps:
First, grab a big pan and melt the butter. Toss in onions and garlic until they smell amazing—about 2 minutes. Sprinkle over your flour, stir, and cook for (let’s say) another minute. It’ll get kinda thick. Pour in the chicken broth and milk. Stir it up, let it bubble, and watch it thicken like magic.
Next, dump in cooked chicken and those trusty mixed veggies. Season with salt and pepper. Mix. Don’t overthink it.
Now, pour this filling into a 9-inch pie dish. Cover with your pre-made crust. Crimp the edges (or be lazy and just press them down). Cut a few slits on top for steam escape. Bake at 425°F for about 30 minutes, maybe a titch less if you see it turning golden.
Cool for 5-10 minutes, or let’s be real—until you can’t take it anymore. Serve hot and bask in homemade glory.
Can You Freeze Chicken Pot Pie?
Oh, absolutely yes. This is one dish that doesn’t get weird in the freezer. Actually, it might be even better reheated (hot take).
Slice up leftovers. Let them cool completely. Wrap individual servings tight in foil or a freezer-safe bag. Pop them in the freezer. When you’re ready, just bake straight from frozen at 350°F until heated through—usually takes 35-40 minutes.
Some folks say you shouldn’t freeze potatoes in pot pie, but I’ve never had a problem. Worst case, the texture’s a smidge softer but honestly, nobody will notice. Pro tip: I always label my freezer bags (learned the hard way after that lasagna-pot-pie mix-up).
Substitutions and Variations
Alright, say you’re missing something—or just in a mood to change things up? No sweat:
Swap the chicken for leftover turkey after the holidays. Or, skip meat and make it veggie—mushrooms are especially good. For milk, I’ve shamelessly used oat or almond milk and it’s still totally creamy.
Try tossing in other frozen veggies if peas and carrots bore you. I threw in corn and green beans last week. Even a handful of spinach if you’re feeling wild. Pie crust out? Puff pastry has saved me many times.
Want even more comfort food? Check out this crazy good chicken pasta casserole recipe if you’re on a roll with chicken dinners!
Here are some fun serving ideas to keep things exciting:
- Serve with a tangy salad—it breaks up the heft.
- Sneak in hot sauce for a grown-up kick.
- Pair with this easy crockpot vegetable beef soup if you want a big family meal.
- Or just eat cold from the fridge. Hey, no judgment.
Common Questions
What’s the best way to reheat pot pie?
I put it in the oven at 350°F until it’s bubbling and crisp, but microwaving works fine for smaller pieces (just not as crispy).
Can I use biscuit topping instead of pie crust?
Totally! Drop biscuit dough by spoonfuls over the top and bake—it’ll be more rustic, but so good.
Does pot pie have to have peas?
Nope. Sub in corn or green beans or just skip them. Not everyone’s a pea-fan (I get it).
Can I make easy chicken pot pie ahead of time?
Definitely. Prep it up to the baking step, stash in the fridge overnight, then bake when you’re ready.
Is rotisserie chicken okay?
Absolutely, it’s the secret to getting dinner done fast. Even leftover grilled works!
Try Your Own Cozy Pot Pie Tonight
Alright, to wrap this up—I say, don’t overthink it, just make this easy chicken pot pie recipe and enjoy the cozy, classic flavor. There’s room for shortcuts, swaps, and mistakes—it’ll still make everyone happy around the table. For step-by-step pics, you can check out this Homemade Easy Chicken Pot Pie Recipe for ideas or peek at How to Make Easy Chicken Pot Pie {Recipe} | Eat Picks. If you need dinner fast, see why folks say “how did I not know about this easy one-pan dinner” over here on Facebook. Grab a crust, grab that chicken, and just go for it. Your people will ask for seconds. Promise.
Easy Chicken Pot Pie
Ingredients
Main Ingredients
- 2 cups cooked chicken (rotisserie for lazy days, or even leftovers, shredded or chopped) Rotisserie chicken is recommended for convenience.
- 1 cup frozen peas and carrots (or mixed frozen vegetables) Substitute with fresh vegetables if preferred.
- 1 small onion (diced) Optional; can skip if preferred.
- 2 cloves garlic (minced) Alternatively, use 1/2 teaspoon of garlic powder.
- ⅓ cup butter
- ⅓ cup flour
- 1 ¾ cups chicken broth Ensure it is not too salty.
- ⅔ cup milk Alternative non-dairy options can be used.
- to taste salt and pepper
- 1 pre-made pie crust (refrigerated or puff pastry) Can also experiment with different crusts.
Instructions
Preparation
- Melt the butter in a large pan over medium heat.
- Add diced onions and minced garlic and cook until fragrant, about 2 minutes.
- Sprinkle the flour over the mixture, stir, and cook for another minute until thickened.
- Pour in chicken broth and milk, stirring continuously until the mixture thickens.
- Add the cooked chicken and mixed vegetables. Season with salt and pepper and mix well.
Assembly
- Pour the filling into a 9-inch pie dish.
- Cover with the pre-made pie crust, crimp the edges, and cut a few slits on top for steam release.
Baking
- Bake in a preheated oven at 425°F (220°C) for about 30 minutes or until the crust is golden.
- Allow to cool for 5-10 minutes before serving.
