My delicious and easy Chicken Pot Pie features a double crust filled with juicy chicken, savory gravy, and a colorful medley of corn, carrots, and peas.
Classic Chicken Pot Pie
So I think it’s no secret that I’m a casserole gal. I love creamy, saucy casseroles filled with scrumptious ingredients and baked until bubbly. They’re awesome!
But, I know quite a few people who don’t really care for casseroles. 😳 They say casseroles are too “soupy”… That’s a thing? 🙄 I find that hard to wrap my head around, obviously, but I do know this. That same person who just doesn’t like casseroles – husband – adores my pot pie!
Adding flaky pie crust to your average casserole just gives it a wow factor. Plus, the crust adds a bready, carb-y texture that’s hard to beat!
What You’ll Need
My pot pie recipe is extra easy, because I use a pre-made crust. 🤷♀️ You can get store-bought pie crusts, or just make your own when you have time, and freeze them.
- Pie Crust: To make a top and bottom crust, you will need two sheets of refrigerated pie dough or homemade pie crust, rolled out.
- Butter: You’ll need one stick (½ cup) of butter for making the rich pot pie gravy.
- Onion: We’re going to saute chopped onion in the butter, so chop up about ⅓ cup yellow, white, or sweet onion.
- Flour: ⅓ cup all-purpose flour combines with the butter to make an old-fashioned roux.
- Salt and Pepper
- Thyme: I like to use ground thyme, but dried thyme leaves also work.
- Broth: You’ll need 2 cups of chicken broth. Homemade or store bought is fine.
- Milk: Half a cup of milk makes the gravy nice and creamy.
- Chicken: This recipe uses 2 cups of cooked, shredded chicken (diced is fine, too). It’s great for using up leftovers or transforming a rotisserie chicken!
- Vegetables: I use ⅓ cup each of chopped carrots, corn, and peas in my pot pie.
- Potatoes: Adding ½ cup of finely diced potatoes.
How to Make Chicken Pot Pie
Making pot pie is like making a double batch of old-fashioned gravy, with chicken and veggies added. It’s super easy to do, and takes very little time.
- Preheat the Oven and Saute the Onions. Preheat your oven to 350°F. Then, in a medium skillet, melt the butter and add the chopped onions. Saute for a couple of minutes until the onions are tender.
- Make the Gravy. To the melted butter and onions, add the flour, salt, pepper, and thyme. Stir or whisk steadily until the ingredients combine into a paste. Then gradually add the milk and chicken broth, whisking until smooth. Allow the gravy to simmer for about 5 minutes, until it thickens.
- Add the Chicken and Veggies. Add the shredded chicken and vegetables to the skillet, stir well to combine, and then turn the heat off.
- Fill the Pie Dish. Lightly grease the inside of a pie plate. Gently roll out one sheet of pie dough, and then press it into the pie plate. Trim away any excess. Fill the crust with the chicken and vegetable mixture, and unroll the remaining pie crust across the top. Press the edges of the crusts together with your fingers or a fork. Using a sharp knife, carefully make a few slits to vent the top crust.
- Bake. Place the prepared pie in the preheated oven, and bake for 1 hour. If the edges of the crust seem to be browning too quickly, tent the pie with a piece of foil. You can also use special pie crust shields that sit on top of the crust edges, but leave the center uncovered.
- Enjoy! Remove the finished pie from the oven, and allow it to cool for 15 minutes or before serving.
Tips for Success
Here are my favorite tips for making a pot pie your own, with success! Whether you’re tweaking the crust or swapping the veggies, I hope you enjoy your easy, home-cooked dinner.
- Potato Topping: If you like, you can top your pie with mashed potatoes instead of an upper crust. This is a delicious alternative to double crusts, and you can make the presentation really pretty by piping the potatoes with a piping bag and browning them under a broiler.
- Turkey Pot Pie: This is a great way to use turkey, as well! Just substitute turkey (and turkey stock, if you have it) for the chicken.
- Veggie Options: Feel free to use your favorite vegetables in this easy recipe! Mushrooms, celery, broccoli, cauliflower, green beans, and lots of other veggie options are out there, so use what you love!
While chicken pot pie is definitely a perfect dinner in itself, I sometimes like to add a few sides to my menu. This also helps if you’re cooking for a crowd. Here are a few favorites!
- Crispy Asparagus: For a crunchy side that doesn’t add too many carbs, I like to make Parmesan Panko Asparagus Fries. They’re super easy, and a great way to introduce asparagus to picky eaters.
- Classic Green Beans: If you love green beans like I do, I bet you’ll adore these Sauteed Garlic Butter Green Beans! They’re perfect for just about any meal, from a casual weeknight supper to a holiday feast.
- Brussels Sprouts: When cooked correctly, these yummy “mini cabbages” make a delicious side dish! Try them in the Crock Pot for a foolproof cooking method that’s incredibly easy. Slow Cooker Parmesan Brussels Sprouts may just make your weekly menu rotation!
How to Store and Reheat Leftovers
- To store leftover pot pie, cover it well and refrigerate for up to three days.
- To reheat, place the desired portion in an ovenproof dish and bake at 350°F until heated through.
Can I Freeze Chicken Pot Pie?
- Yes, you can freeze chicken pot pie. I recommend freezing the pie unbaked, because if the baked pie is frozen, the crust may become soggy when thawed out.
- First, follow the recipe as written, except for baking.
- Then, wrap the unbaked pie well in two or three layers of plastic wrap, and one of foil. Freeze for up to three months.
- Bake directly from frozen at 350°F for about one hour, until piping hot all the way through and golden brown on top.
Chicken Pot Pie
- Preheat the oven to 350°F.
- In a medium skillet, melt the butter and add the chopped onions. Saute for 2 minutes, or until the onions are tender and fragrant.
- Stir in the flour, salt, pepper, and thyme. Continuously stir until a paste forms. Slowly add in the milk and chicken broth. Stir or whisk until smooth. Simmer for about 5 minutes, or until the sauce thickens.
- Add the shredded chicken and vegetables to the skillet. Stir to combine. Turn off the heat and set aside.
- Lightly grease the inside of a pie plate. Gently roll out one sheet of pie dough and press it into the pie plate.
- Fill the crust with the chicken and vegetable mixture. Roll the remaining pie dough across the top. Press the edges of the crusts together. Using a sharp knife, carefully make a few slits to vent the top crust.
- Place the prepared pie in the preheated oven and bake for 1 hour. If the edges of the crust seem to be browning too quickly, tent the pie with a piece of foil.
- Remove the finished pie from the oven, and allow to cool for 15 minutes before serving.