Easy Chicken Pot Pie Recipe

If there’s one dish that feels like a warm hug straight from the oven, it’s this Easy Chicken Pot Pie Recipe. I absolutely love how this turns out every single time—creamy, comforting, and packed with tender chicken and veggies all wrapped in flaky, golden crust. Whether you’re craving a cozy dinner or want to impress your family without hours in the kitchen, this recipe hits all the right notes. Stick with me, and I’ll share all my best tips to make sure your pot pie is nothing short of amazing.

this Recipe

Ingredients You’ll Need

This Easy Chicken Pot Pie Recipe uses straightforward, classic ingredients that combine to create a luscious filling with just the right balance of creaminess and texture. When shopping, aim for fresh veggies and good-quality chicken for the best flavor.

• Chicken Breast: Skinless, boneless chicken breast cooks up tender and absorbs the creamy sauce beautifully.
• Carrots: Fresh sliced carrots add sweetness and a little crunch to balance the rich filling.
• Frozen Green Peas: Peas bring a pop of color and a touch of natural sweetness; frozen works perfectly here.
• Celery: Sliced celery adds freshness and a subtle aromatic flavor.
• Butter: Essential for building the roux that thickens the filling.
• Onion: Chopped onion sauteed in butter brings wonderful depth to the filling.
• All-Purpose Flour: This is your thickening agent that helps the sauce cling to all those tasty ingredients.
• Salt, Pepper, Celery Seed: Basic but crucial seasonings to make every bite flavorful.
• Chicken Broth: Low-sodium broth keeps things savory without overpowering.
• Milk: Adds creaminess to the sauce without heaviness.
• Unbaked Pie Crusts: Two 9-inch pie crusts form the crispy, buttery shell—homemade or store-bought will do.

Variations

I love making this Easy Chicken Pot Pie Recipe my own each time by mixing in different veggies or swapping crust styles. You can totally customize it to your taste or what’s on hand without losing that cozy charm.

• Add Mushrooms: When I toss in some sautéed mushrooms, it gives a wonderful earthiness that my family adores.
• Use Puff Pastry: For an extra flaky and buttery crust, try replacing the pie crust with puff pastry sheets—delicious and elegant!
• Make it Dairy-Free: Simply swap the butter for olive oil and use coconut or almond milk for a creamy, dairy-free version that still tastes rich.
• Veggie-Heavy: You can bulk it up with potatoes, corn, or even butternut squash for some seasonal twists.

How to Make Easy Chicken Pot Pie Recipe

Step 1: Cook the Chicken and Veggies

Start by combining your cubed chicken, sliced carrots, peas, and celery in a saucepan. Add enough water just to cover everything and bring it to a boil. Let it bubble away for about 15 minutes until the chicken is cooked through and veggies are tender yet still hold their shape. Once done, drain the water and set this mixture aside. This method keeps everything juicy without drying out your chicken—a little trick I picked up that really boosts the texture.

Step 2: Make the Creamy Sauce

While the chicken is cooking, melt butter over medium heat in another saucepan. Toss in the chopped onion and cook gently until it’s soft and translucent. This usually takes about 5 to 7 minutes and fills your kitchen with the best aroma. Next, sprinkle in the flour, salt, pepper, and celery seed, stirring constantly to create a smooth roux. Then, slowly add the chicken broth and milk, whisking to blend everything. Turn the heat down to medium-low and let it simmer until thickened—about 5 to 10 minutes. This creamy sauce is the heart of the pot pie and what makes it irresistibly delicious.

Step 3: Assemble Your Pie

Preheat your oven to 425°F (220°C). Take your prepared chicken and veggie mixture and spread it evenly into the bottom pie crust. Pour the hot sauce over the top, making sure everything is nicely coated. Cover with the second pie crust, seal the edges tightly, and trim any excess dough. Don’t forget to cut several small slits on top—this little step lets steam escape as it bakes, which helps keep the crust from getting soggy.

Step 4: Bake and Enjoy

Pop your pie into the oven and bake for 30 to 35 minutes, or until the crust turns a beautiful golden brown and you see the filling bubbling through those steam vents. Once done, let it cool for about 10 minutes before slicing—this makes for cleaner slices and lets the flavors settle. Trust me, the wait is totally worth it!

How to Serve Easy Chicken Pot Pie Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or thyme on top just before serving—it adds a lovely pop of color and a fresh herbal note that brightens the dish. Sometimes I also dust a tiny pinch of paprika for a subtle smoky touch and a warm hue.

Side Dishes

Pair this pot pie with a crisp green salad dressed with a simple vinaigrette to cut through the richness, or some garlic roasted green beans for a hearty, veggie-packed side. Mashed potatoes are a little overkill here, but if you’re in a comfort food mood, they’d work beautifully too!

Creative Ways to Present

Once, for a birthday dinner, I made individual pot pies in ramekins using small pie crust rounds—everyone got their own mini personal pie! It’s such a charming way to serve this classic and makes for an impressive presentation without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually cool the leftover pot pie completely, then cover it tightly with foil or plastic wrap and pop it in the fridge. It keeps well for up to 3 days, and honestly, the flavors even deepen overnight! Just make sure it’s sealed properly to avoid any crust sogginess.

Freezing

This recipe freezes beautifully. I like to assemble the pie, then wrap it securely in plastic wrap and foil before sticking it in the freezer. It can last for up to 2 months, which is fantastic for prepping ahead or batch cooking. When ready, I thaw it in the fridge overnight before baking.

Reheating

To reheat, I recommend popping individual slices in the oven at 350°F for about 15-20 minutes until warmed through and the crust regains some crispness. Microwaving works in a pinch, but the crust tends to get soggy, so oven reheating is definitely my go-to for maintaining that perfect texture.

FAQs

Final Thoughts

This Easy Chicken Pot Pie Recipe is one of those comforting, feel-good dishes I always crave when I want something hearty but homey. It’s a little bit nostalgic, a little bit fancy with that buttery crust, and always a guaranteed crowd-pleaser. I really hope you try making it soon—once you do, it’ll quickly become a go-to family favorite, just like it did for me. So grab your apron and get ready to enjoy some serious comfort food love!

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