Chicken pot pie is a comforting and delicious dish that brings warmth to any table. With tender chicken and veggies wrapped in golden crust, it’s a meal loved by all. This easy chicken pot pie recipe is simple to follow and will become a family favorite.
Why Make This Recipe
There are many reasons to make this chicken pot pie. First, it is a great way to use leftover chicken or quickly cook some fresh chicken. Second, it is a complete meal in one dish, making cleanup easier. Finally, it’s perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends.
How to Make Easy Chicken Pot Pie
Making this easy chicken pot pie is simple and straightforward. Just follow the steps below, and you’ll have a delicious meal ready in no time.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 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
- 1 cup whole milk
- 2 teaspoons fresh thyme
- Salt and pepper (to taste)
- 2 sheets refrigerated pie crust
- 1 egg (beaten)
Directions
- Preheat the oven to 400°F. Butter the bottom and sides of a 9“ pie plate. Line the bottom of the pie plate with one of the pie crusts and set aside.
- In a large pot, add chicken and cover with water. Add a little salt and pepper (or a chicken bouillon cube or two for more flavor!). Bring to a boil and cook for 20 minutes, until the meat is easily shredded.
- While the chicken is cooking, melt the butter in a heavy-bottomed skillet. Sauté the onion and celery for 5 minutes, until softened. Add the garlic and continue to sauté for 1 minute.
- Sprinkle the flour over the sautéed vegetables and stir to combine to create the roux for your gravy. Cook for about 2 to 3 minutes, making sure to continuously stir, until the flour slightly browns and becomes fragrant.
- While still stirring, slowly add in the broth and milk until everything is well combined. Bring to a simmer and cook until the gravy starts to thicken, about 4 minutes. Once the gravy is starting to thicken, add the peas and carrots, thyme, and shredded chicken. Stir and season to taste with salt and pepper.
- Add the chicken filling to the prepared pie dish and lay the other pie crust on top. Pinch the pie crust edges together, sealing the crust. Brush the top of the pie crust and the edges with the beaten egg. Use a fork to poke a few holes in the center of the pie crust to let the steam out as the pot pie bakes. (Or you can slice an X in the center with a sharp knife.)
- Bake for 30 to 40 minutes, until the pie crust is golden brown. If the edges of the crust are browning too quickly, you can cover just the edges with aluminum foil to stop them from browning more.
- Let the pot pie rest for 10 minutes before serving to allow the gravy filling to set up. Then slice and serve warm!
How to Serve Easy Chicken Pot Pie
Serve your easy chicken pot pie warm. It pairs perfectly with a simple green salad or some crusty bread. Everyone will enjoy diving into this warm, savory dish.
How to Store Easy Chicken Pot Pie
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop it back in the oven until heated through, or use the microwave for a quick meal.
Tips to Make Easy Chicken Pot Pie
- Feel free to add more vegetables like mushrooms or green beans based on your preference.
- For extra flavor, try using homemade chicken broth.
- Make sure to let the pot pie rest before serving—it helps the filling set and slice better.
Variation (if any)
You can customize your chicken pot pie by changing the protein. Substitute chicken with turkey or vegetables for a vegetarian version. You can also experiment with different herbs and spices to suit your taste.
FAQs
1. Can I use leftover chicken for this recipe?
Yes! Leftover or rotisserie chicken works great for this recipe.
2. Can I freeze chicken pot pie?
Yes, you can freeze uncooked or cooked chicken pot pie. Just make sure it is well-wrapped to prevent freezer burn.
3. How do I know when the pot pie is done?
The pot pie is done when the crust is golden brown and the filling is bubbling. If you’re unsure, you can check the center with a knife to see if it’s hot all the way through.
Easy Chicken Pot Pie
Ingredients
Main ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 3 tablespoons butter
- 1 small yellow onion (diced)
- 2 stalks celery (diced)
- 1 teaspoon minced garlic
- 10 oz frozen peas and carrots
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 2 teaspoons fresh thyme
- Salt and pepper (to taste)
- 2 sheets refrigerated pie crust
- 1 egg beaten
Instructions
Preparation
- Preheat the oven to 400°F. Butter the bottom and sides of a 9" pie plate. Line the bottom of the pie plate with one of the pie crusts and set aside.
- In a large pot, add chicken and cover with water. Add a little salt and pepper. Bring to a boil and cook for 20 minutes, until the meat is easily shredded.
Cooking
- While the chicken is cooking, melt the butter in a heavy-bottomed skillet. Sauté the onion and celery for 5 minutes, until softened.
- Add the garlic and continue to sauté for 1 minute.
- Sprinkle the flour over the sautéed vegetables and stir to combine to create the roux. Cook for about 2 to 3 minutes, until the flour slightly browns and becomes fragrant.
- While still stirring, slowly add in the broth and milk until everything is well combined. Bring to a simmer and cook until the gravy starts to thicken, about 4 minutes.
- Add the peas and carrots, thyme, and shredded chicken. Stir and season with salt and pepper.
- Add the filling to the prepared pie dish and lay the other pie crust on top. Pinch the edges together to seal. Brush the top with the beaten egg and poke holes in the crust to let steam escape.
- Bake for 30 to 40 minutes, until the pie crust is golden brown. If edges are browning too quickly, cover with aluminum foil.
- Let the pot pie rest for 10 minutes before serving.
