Why You’ll Love This Recipe
I like this recipe because it’s simple, cozy, and adaptable. I can use leftover chicken or rotisserie to save time, and I enjoy how the sauce ties everything together in a creamy, savory filling. The golden pie crust gives that satisfying crunch when I cut into it, and the smell of it baking fills my kitchen with pure comfort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups cooked chicken, shredded or diced
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup diced carrots
1 cup frozen peas
1/2 cup chopped celery
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk or half-and-half
Salt and pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 prepared pie crust (store-bought or homemade)
1 egg, beaten (for egg wash)
Directions
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I preheat my oven to 400°F (200°C).
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In a skillet, I heat olive oil over medium heat and sauté the onion, garlic, carrots, and celery until softened, about 5–6 minutes. Then I stir in the peas and chicken, remove from heat, and set aside.
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In a saucepan, I melt butter over medium heat, stir in flour, and cook for 1–2 minutes to make a roux.
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I slowly whisk in the chicken broth and milk, bringing it to a boil before reducing the heat to simmer until thickened, about 5 minutes. I season with salt, pepper, thyme, and parsley.
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I combine this creamy sauce with the chicken and vegetable mixture, stirring well.
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I transfer the filling into a 9-inch pie dish, cover it with pie crust, trim any excess, and crimp the edges. I cut slits in the top for steam to escape.
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I brush the top with the beaten egg for a golden finish.
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I bake for 30–35 minutes until the crust is golden brown and the filling is bubbling. I let it cool for 10 minutes before serving.
Servings and Timing
This recipe makes 6 servings. It takes about 20 minutes to prep and 35 minutes to bake, for a total time of 55 minutes.
Variations
Sometimes I use a frozen mixed vegetable blend instead of peas and carrots to change things up. I’ve also tried topping the filling with puff pastry instead of pie crust for a lighter, flaky texture. When I want extra flavor, I add a splash of white wine to the sauce or stir in a handful of shredded cheddar cheese.
Storage/Reheating
I keep leftovers in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 350°F until heated through, which keeps the crust crisp. If I freeze the pie, I let it cool completely, wrap it tightly, and freeze for up to 3 months. I reheat from frozen at 375°F, covered with foil, then uncover for the last 15 minutes to crisp the crust.
FAQs
Can I use rotisserie chicken?
Yes, I often do—it saves time and makes the recipe even easier.
Do I need to pre-bake the crust?
Not always, but if I want to avoid a soggy bottom crust, I sometimes bake it for 5–7 minutes before adding the filling.
Can I make this ahead of time?
Yes, I can assemble the pie, cover it, and refrigerate it for up to a day before baking.
Can I freeze chicken pot pie?
Yes, I bake it, let it cool, then freeze it wrapped tightly. It keeps well for up to 3 months.
What can I use instead of milk?
I sometimes use half-and-half for a richer sauce or even unsweetened almond milk for a lighter option.
Can I make this without the pie crust?
Yes, I’ve topped it with biscuits or puff pastry for a different take on pot pie.
How do I thicken the filling?
The flour and butter roux thickens the sauce, but if it’s too thin, I let it simmer a little longer.
Can I use frozen vegetables?
Yes, I often use frozen peas, carrots, or a veggie blend to save time.
How do I get the crust golden?
Brushing the top with beaten egg gives it a shiny, golden finish.
What side dishes go with chicken pot pie?
I like serving it with a light green salad or roasted vegetables, since the pie itself is very filling.
Conclusion
I always enjoy making this easy chicken pot pie because it’s the kind of dish that feels like home. The creamy filling, tender chicken, and flaky crust create the ultimate comfort food. Whether I use leftovers or make everything from scratch, it’s a reliable, cozy recipe that my family loves every time.
