This is the Best Chicken Pot Pie recipe that is easier to make from scratch than you might think. It’s got a flaky pie crust and thick and creamy sauce full of juicy chicken and veggies.
For an even more effortless and equally delicious version, you can also try our Crock Pot Chicken Pot Pie recipe.
The Best Chicken Pot Pie
If you have never made pot pie from scratch because you think it takes too long, think again. This old fashioned Chicken Pot Pie recipe uses premade pie crust to cut down on the amount of time it takes to get this comfort food classic on the table.
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While the recipe calls for cooking chicken breast, you can feel free to take another shortcut and use rotisserie chicken or even leftover cooked chicken. From there you just need to make the simple pot pie filling, assemble, and bake.
Easy Chicken Pot Pie with Pie Crust {Video}
Key Ingredients
- Chicken – you will need either 1½ pounds of boneless skinless chicken breast to cook for the filling, or use rotisserie chicken or leftover chicken as an easy shortcut.
- Butter – this is to cook the onion and garlic for the filling. It adds great flavor, but you could substitute olive oil.
- Onion – you will need either a white or yellow onion, finely chopped.
- Garlic – fresh minced garlic has the best flavor, but you can use jarred minced garlic in a pinch.
- Cornstarch – this is mixed with cold water and whisked into the filling to help thicken it.
- Chicken Bouillon – this is optional but really boosts the flavor in addition to the chicken broth.
- Heavy Cream – this keep the filling creamy and smooth.
- Thyme – you only need the small leaves of fresh thyme to flavor the filling.
- Mixed Veggies – frozen mixed veggies work great because they are already cut and cooked for you.
- Pot Pie Dough – if you use prepared pie dough be sure and get 2 packages of it since this is a double crust Chicken Pot Pie. You can also make your own Homemade Chicken Pot Pie Pie Crust.
How to Make The Best Chicken Pot Pie
- Cook the chicken. In a large skillet over medium heat, season and then cook the diced chicken, stirring occasionally until there is no longer pink in the center.
- Cook the onion and garlic. Remove the cooked chicken from the skillet and set aside. Add the butter over medium heat to the same pan and melt while stirring the bits of chicken off the bottom of the pan. Add the minced onion and cook until translucent, or about 3-5 minutes. Add the garlic and cook for about 2 minutes until very fragrant.
- Finish the pot pie filling. Add the chicken broth and boullion cubes to the pan and bring to a simmer. Slowly add the cornstarch slurry to the chicken broth while stirring and gently cook until the broth is thickened and bubbling. Stir in the heavy cream then add the thyme, mixed vegetables, and the reserved cooked chicken. Stir until combined, remove from heat, and allow to cool slightly.
- Roll out the pie dough. Unroll the prepared pie pastry onto a lightly floured surface. Gently roll out the pie pastry to make it even, then roll it up onto a rolling pan to transfer to a pie plate. Gently press the pie pastry around the pie plate, letting the edges of the pastry fall over the sides at least 1″.
- Add the filling. Once the chicken pot pie filling has cooled slightly, add it to the pie pan.
- Finish assembling the top pastry. Roll out the second prepared pie pastry and carefully place it on top of the pie with the filling. Cut slits in the top to allow steam to escape, or create a lattice pattern using strips of pie dough over the top. Pinch together the top and bottom crusts around the entire pie by rolling under and pinching or using a fork to create a decorative design.
- Bake. Use a pastry brush and brush milk on the top of the chicken pot pie. Bake in a preheated 400 degree oven for about 25-30 minutes or until the top crust is golden brown and the filling is bubbly.
- Serve. Remove from the oven and allow to cool slightly before serving warm. Enjoy!
Recipe Variations
Here are a few super simple recipe variations so that you can keep your Chicken Pot Pie fresh and fun. Feel free to create your own fun combinations, too!
- Incorporate black beans, corn, and diced green chilies into the filling and season with cumin, chili powder, and cilantro to give it a Southwestern flair. You could even top with a cornbread crust, or a pastry crust with a hint of chili powder.
- Include sautéed mushrooms and leeks for a rich and earthy flavor.
- Add curry powder to the filling and substitute coconut milk for some of the broth.
- Mix shredded chicken with buffalo sauce for a spicy kick, then add blue cheese crumbles to the filling.
Frequently Asked Questions
The number one reason why pot pie filling is watery is because either not enough cornstarch slurry was added or the filling wasn’t simmered for long enough. As long as you follow this recipe and cook the filling until you can see it thickening, your pie filling will be nice and thick.
You can absolutely make Chicken Pot Pie with puff pastry if you would like. The bake time may vary slightly so be sure to keep an eye on it in the oven to make sure it doesn’t get too browned.
A quick way to tell that your pot pie is finished baking is to take a look and see if the filling is bubbling and the top crust is golden brown. You can also check by using an instant read thermometer. The internal temperature should reach 165 degrees F.
Yes! Pot pies freeze very well, especially if they haven’t yet been baked. Just make sure to cool the filling completely then carefully cover with foil and freeze for up to 2 months. You can also freeze a baked Chicken Pot Pie for up to 2 months, thawing overnight in the fridge and reheating in a preheated 350 degree oven until warm inside.
Storing and Reheating Instructions
- Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: cover either baked or unbaked pot pie with foil and freeze for up to 2 months.
- To reheat: you can reheat a small portion in the microwave, or reheat in a preheated 350 degree oven until warmed through.
Double Crust Chicken Pot Pie Recipe
Ingredients
- 1 tablespoon avocado oil
- 1½ pounds chicken breasts, cut into 3/4" chunks
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 medium onion, chopped (white or yellow)
- 2 teaspoons garlic, minced (about 2 cloves)
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 cups chicken broth
- 2 cubes chicken boullion,
- 1/3 cup heavy cream
- 2 teaspoons fresh thyme, chopped
- 2 cups frozen mixed vegetables
- 2 each prepared pie crust dough, or Homemade Pie Crust
- 1/4 cup milk, to brush over the pie crust
Instructions
- Preheat the oven to 400 degrees.
Pot Pie Filling
- In a large skillet over medium heat, add the avocado oil. Once hot, add the diced chicken. Season with salt and pepper and cook for about 5 minutes while stirring occasionally until there is no longer pink in the center of the chicken.
- Remove the cooked chicken from the skillet and set aside. Add the butter to the same pan and melt over medium heat while stirring the bits of chicken off the bottom of the pan. Add the minced onion and cook until translucent, or about 3-5 minutes. Add the garlic and cook for about 2 minutes until very fragrant.
- Add the chicken broth and boullion cubes to the pan and bring to a simmer. In a separate bowl, mix the cornstarch and cold water to make a slurry. Slowly add the cornstarch slurry to the chicken broth while stirring and gently cook until the broth is thickened and bubbling.
- Stir in the heavy cream then add the thyme, mixed vegetables, and the reserved cooked chicken. Stir until combined, remove from heat, and allow to cool slightly.
How to Assemble and Bake the Chicken Pot Pie
- Unroll the prepared pie pastry onto a lightly floured surface. Gently roll out the pie pastry to make it even, then roll it up onto a rolling pan to transfer to a pie plate. Gently press the pie pastry around a 9" pie plate, letting the edges of the pastry fall over the sides at least 1".
- Once the chicken pot pie filling has cooled slightly, add it to the pie pan. Roll out the second prepared pie pastry and carefully place it on top of the pie with the filling. Make a few slits in the top to allow steam to escape, or create a lattice pattern using strips of pie dough over the top.
- Pinch together the top and bottom crusts around the entire pie by rolling under and pinching or using a fork to create a decorative design.
- Use a pastry brush and brush milk on the top of the chicken pot pie.
- Bake in a preheated oven for about 25-30 minutes or until the filling is bubbling and the top crust is golden brown.
- Remove from the oven and allow to cool slightly before serving warm. Enjoy!
Video
Notes
Nutrition
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This recipe for Chicken Pot Pie shows you how easy it is to make the classic comfort food dish at home. It’s got a super flaky crust and creamy filling full of chicken and veggies.
