HomeDIY CraftEasy Chicken Pot Pie Recipe (With Video!)

Easy Chicken Pot Pie Recipe (With Video!)


Chicken pot pie is the ultimate comfort food—it’s warm and filling, and the flavorful combination of tender chicken, peas, celery, and carrots in a creamy filling sits perfectly between two layers of flaky, buttery pie crust. Yes please! We make chicken pot pie even easier with roasted chicken and a pre-made pie crust to speed up the prep time and you can also substitute frozen veggies to make it even faster.

Chicken pot pie is also a great meal to freeze and throw in the oven for later because it freezes well and is easy to reheat. We also have a video so you can watch it together!

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Easy chicken pot pie

What is pot pie?

A pot pie is a savory pie usually filled with meat and vegetables in a gravy sauce. They usually have a double layer of pastry covering the top and bottom.

Reasons why we love chicken pot pie

  • It’s a filling meal and goes well with a salad like Caesar salad.
  • You can easily freeze the pie and bake it later.
  • You can eliminate your favorite vegetables (add corn or potatoes) and spices to make it your own.
  • Any leftovers (if you have some!) will be delicious reheated the next day.
Easy chicken pot pie ingredients

Ingredients for making chicken pie

  • A chick – You can also use 1 pound of cooked, diced chicken breasts in this recipe, but we like easy, tender grilled chicken breasts.
  • vegetables Carrots, onions, celery and peas are a classic pie vegetable combination and you can also add some cubed potatoes to your pie (boil them until tender first as you would mashed potatoes before adding them).
  • Butter and flour – The butter and flour mixture creates a roux to thicken the filling and make it creamy.
  • Heavy cream or milk – Adding heavy cream (half and half) or milk is what will make the sauce creamier. Choose the cream option if you really want to be decadent.
  • Chicken broth -This will be the base of your pie sauce.
  • Spices – We’ll be using salt, pepper, and thyme, but you can also add poultry seasoning, rosemary, or even a little turmeric for a more golden color to the filling.
  • pie crust – You can either use your favorite pie crust recipe (make it double for the top and bottom) or you can use refrigerated options to speed up the prep time.

Check out over 60 easy dinner recipes!

Easy chicken pot pie

Tips for preparing chicken pot pie

  • Place the cookie sheet in the oven while it heats, then place the pie sheet on it to give the bottom crust more cooking heat.
  • use Pancake shield To keep the edges of your pie from getting too brown (or you can use a piece of aluminum foil with a slit cut in the middle like I did).
  • Instead of cutting simple slits in the top for openings, try a small cookie cutter to cut out some shapes for a cute or fun design!
  • I like my chicken pot pie filling to be on the thicker side, but if you like a more runny sauce in your sauce, try using less flour as this will make it more soupy.

How to make chicken pot pie:

Saute your vegetables: Melt the butter over medium-low heat, then add the onion when it melts. Allow the onions to cook until soft and translucent, about 3-5 minutes. Add the celery and carrots and cook until the carrots are tender, about 7-9 minutes.

Add flour and liquids: Sprinkle flour over the vegetables and stir to coat. Cook another minute. While whisking to avoid lumps, pour in the stock, milk or cream and simmer for another minute.

Add chicken: Add roasted chicken (or diced cooked chicken breasts) with frozen peas and chopped thyme. Cook for a minute and add salt and pepper to taste.

Preparing the pie pan: Spread your store-bought (or homemade) pie crust into the bottom of a pie pan. I used a 9-inch deep-dish pie pan.

Fill the pan: Transfer the pie mixture to the pie pan.

Add the topping: Add the second crust on top of the filling and crimp the edges with the bottom pie crust. You can either cut slits in the top crust for the openings or use a small cookie cutter to cut out some shapes. You can also brush the top of the egg with an egg yolk mixed with a tablespoon of water for a more shiny, golden crust.

Easy chicken pot pie baked in aluminum foil

Bake pot pie: Bake the pie at 425 degrees for 30-35 minutes until heated through and golden brown. Check the pie for 15-20 minutes, and if the crust becomes too dark, use it Pancake shield Or a piece of aluminum foil to keep your edges from getting too dark.

Let the pie cool: Leave the pie to cool for 15 minutes to firm up a bit before cutting it to serve. Enjoy!

Easy chicken pot pie
Easy chicken pot pie
Easy chicken pot pie

Instructions

Frequently asked questions

Should I blind bake the bottom crust on a chicken pot pie?

If you bake the bottom first, it will be difficult to seal and attach the top layer of crust properly to the partially baked bottom later. Baking the pie together will seal it properly and the bottom layer will remain fully cooked.

Can I substitute turkey in a pot pie?

Yes! If you prefer, you can certainly use turkey instead of chicken for this recipe.

What is the best way to freeze chicken pot pie?

Make your pie in a metal or foil pie pan. Wrap the fully assembled (but unbaked) pie in two layers of aluminum foil and you can freeze it for up to 2 months. Let the unwrapped pie thaw for 30 minutes before baking. Bake covered with aluminum foil for 30 minutes, then remove the foil and continue baking until the crust is golden brown and heated through.

How do you bake a frozen chicken pot pie?

Let the unwrapped pie thaw for 30 minutes before baking. Bake covered with aluminum foil for 30 minutes, then remove the aluminum foil and continue baking until the crust is golden brown and heated through (Thermometer It should read 165 degrees).

Or let the pie completely thaw in the refrigerator for a day and bake according to the usual instructions.

How early can you make chicken pot pie?

You can keep the unbaked pie in the refrigerator for up to two days before baking if you don’t plan to make it that day. You can also freeze the pie if you want to keep it longer than that.

How do you reheat chicken pot pie?

Reheating chicken pot pie is best in the oven at 350 degrees until warm. You can also microwave until warm, but it will make the crust a little soggy.

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Get the recipe
Get the recipe

Delicious and easy chicken pot pie with pre-made crust and grilled chicken

fruit 8 the people

to equip 15 minutes

Time baked 30 minutes

He cooks 20 minutes

the total 1 hour 5 minutes

directions

  • Saute your vegetables: Melt the butter over medium-low heat, then add the onion when it melts. Allow the onions to cook until soft and translucent, about 3-5 minutes. Add the celery and carrots and cook until the carrots are tender, about 7-9 minutes.

  • Add flour and liquids: Sprinkle flour over the vegetables and stir to coat. Cook another minute. While whisking to avoid lumps, pour in the stock, milk or cream and simmer for another minute.

  • Add chicken: Add roasted chicken (or diced cooked chicken breasts) with frozen peas and chopped thyme. Cook for a minute and add salt and pepper to taste.

  • Preparing the pie pan: Spread your store-bought (or homemade) pie crust into the bottom of a pie pan.

  • Fill the pan: Transfer the pie mixture to the pie pan.

  • Add the topping: Add the second crust on top of the filling and crimp the edges with the bottom pie crust. You can either cut slits in the top crust for the openings or use a small cookie cutter to cut out some shapes. You can also brush the top of the egg with an egg yolk mixed with a tablespoon of water for a more shiny, golden crust.

  • Bake pot pie: Bake the pie at 425 degrees for 30-35 minutes until heated through and golden brown. Check the pie for 15-20 minutes, and if the crust becomes too dark, use it Pancake shield Or a piece of aluminum foil to keep your edges from getting too dark.
  • Let the pie cool: Leave the pie to cool for 15 minutes to firm up a bit before cutting it to serve. Enjoy!

Notes

Tips for preparing chicken pot pie

  • Place the cookie sheet in the oven while it heats, then place the pie sheet on it to give the bottom crust more cooking heat.
  • use Pancake shield To keep the edges of your pie from getting too brown (or you can use a piece of aluminum foil with a slit cut in the middle like I did).
  • Instead of cutting simple slits in the top for openings, try a small cookie cutter to cut out some shapes for a cute or fun design!

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Nutritional facts

Easy Chicken Pot Pie Recipe (with video!)

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.



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