I’ve been making this chicken pot pie for years when I need something comforting, fast, and reliably crowd-pleasing. It’s a double-crust classic made with shredded chicken, a creamy veggie-filled sauce, and a golden top that kids and adults both fight over. If you like a weeknight dinner that feels like a hug in a dish—or want a simple holiday side the whole family will finish—this is the one. For a lighter, soup-like take on the same flavors, you might also like this pot pie soup variation.
Why you’ll love this dish
This chicken pot pie delivers cozy, home-cooked comfort without a dozen complicated steps. It’s:
- Quick to assemble when you use pre-cooked chicken and a store-bought crust.
- Budget-friendly: a little chicken and frozen mixed vegetables stretch a long way.
- Kid-approved and versatile—swap veggies or seasonings to suit picky eaters.
- Perfect for weeknight dinners, potlucks, or a simple weekend family meal.
“A staple in our house—flaky crust, creamy filling, and every bite tastes like home.” — a repeat dinner guest
If you want a no-fuss slow-cooker version for busy days, check this comforting crock-pot approach for an alternative method.
How this recipe comes together
Before you start, here’s the simple flow so you know what to expect:
- Cook and shred the chicken (or use rotisserie chicken).
- Sauté onion in butter, stir in flour to make a roux.
- Add chicken broth and milk, whisk until thick and creamy.
- Fold in shredded chicken, mixed vegetables, and seasonings.
- Pour filling into a pie dish, top with crust, egg-wash, and bake until golden.
This overview gives you the order of operations: cook, thicken, combine, assemble, bake. Preheating the oven and having your chicken ready will make the final assembly fast.
What you’ll need
- 1 lb chicken breast, cooked and shredded (rotisserie or leftover chicken works great)
- 2 cups mixed vegetables (carrots, peas, corn) — frozen is fine
- 1/2 cup onion, chopped
- 1/3 cup (5 tbsp) butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk (whole or 2% preferred for creaminess)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme (dried)
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Ingredient notes and substitutions:
- Use cooked rotisserie chicken to skip the chicken-cooking step and boost flavor.
- For a richer filling, substitute half-and-half for the milk.
- Gluten-free: use a 1:1 GF flour blend for the roux and a GF pie crust.
- Dairy-free: swap butter for a plant-based margarine and milk for unsweetened oat milk.
If you’re curious about other comfort-pot-pie formats, this crockpot chicken pot pie casserole has some creative ideas you can borrow.
Directions to follow
- Preheat the oven to 425°F (220°C). Have a 9-inch pie dish ready.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.
- Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste and form a light roux.
- Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk and continue stirring until the sauce thickens and is smooth, about 3–5 minutes.
- Stir in the shredded chicken, mixed vegetables, salt, pepper, garlic powder, and thyme. Heat until everything is warmed through and evenly coated.
- Pour the chicken-and-vegetable mixture into your pie dish and spread it level.
- Cover the pie with the crust. Trim any excess, pinch and seal the edges, and cut a few slits in the top to vent steam.
- Beat the egg and brush it over the crust for a glossy, golden finish.
- Bake for 30–35 minutes, until the crust is golden brown and the filling is bubbling around the edges. Let the pie rest for 5–10 minutes before slicing so the filling sets.
Best ways to enjoy it
Serve slices of hot chicken pot pie with simple, bright sides to balance its richness:
- A crisp green salad with a tangy vinaigrette to cut the creaminess.
- Steamed green beans or roasted Brussels sprouts for texture contrast.
- Leftover pie reheated alongside a bowl of apple or pear slices for a sweet finish.
For a potluck, cut the pie into small squares and serve with toothpicks—easy to plate and share.
How to store & freeze
Short-term storage:
- Refrigerate leftovers in an airtight container for up to 3–4 days. If storing the whole pie, wrap it tightly in foil or plastic.
Reheating:
- Reheat individual slices in a 350°F (175°C) oven for 12–15 minutes to crisp the crust and heat through. A toaster oven works well for single servings. Microwaving will heat it faster but may make the crust soggy—re-crisp for a few minutes in a hot oven if needed.
Freezing:
- To freeze before baking: assemble the pie, wrap tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen at 400°F (200°C) for 50–60 minutes, tenting with foil if the crust browns too quickly.
- To freeze after baking: cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Food safety tip: cool the filling to room temperature within two hours before refrigerating to avoid bacterial growth.
Pro chef tips
- Dry-shake the shredded chicken to remove excess moisture; wet chicken can thin the sauce.
- Cook the flour for at least 1–2 minutes in the butter to avoid a raw-flour taste.
- If the filling looks too thick before baking, add a splash of chicken broth; if too thin, simmer a bit longer to reduce.
- For an extra-flaky top, use a laminated (store-bought puff) crust or brush with a mix of egg yolk + tablespoon water.
- Want a hands-off version? Try a slow-cooker base and finish under the broiler with a pre-baked crust for a crisp finish. For inspiration adapting this recipe for a set-and-forget cooker, see this crock-pot chicken pot pie method.
Creative twists
- Cheddar herb top: sprinkle shredded sharp cheddar under the crust edge for a cheesy ring.
- Biscuit-topped: replace the pie crust with biscuit dough for individual pot pie cobblers.
- Mediterranean: swap thyme for oregano, add diced tomatoes and olives, and fold in artichoke hearts.
- Vegetarian: replace chicken with white beans and mushroom for a hearty, meatless version.
- Mini pot pies: use a muffin tin and cut small crust rounds for handheld portions.
If you like casserole-style pot pies, this easy homemade chicken pot pie casserole shows other crowd-pleasing formats you can try.
Your questions answered
Q: How long does this take from start to finish?
A: About 45–55 minutes total. If you use pre-cooked chicken and store-bought crust, assembly and baking are the main time; the sauce comes together in about 10 minutes.
Q: Can I use frozen vegetables straight from the bag?
A: Yes. Add them directly to the filling; frozen veggies thaw and heat in the sauce with no problem.
Q: Is it safe to freeze the pie after baking?
A: Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep the crust from getting too soggy.
Q: Can I make smaller individual pies?
A: Absolutely. Use a muffin tin or small ramekins. Cut baking time to about 20–25 minutes at 375°F (190°C) and monitor the crust color.
Q: What’s the best way to get a crisp bottom crust?
A: Pre-bake (blind bake) the bottom crust for 6–8 minutes before adding the filling, or bake the whole pie on a preheated baking sheet so the bottom gets direct heat.
Conclusion
If you want more technique variations and step-by-step photos, this detailed Homemade Chicken Pot Pie guide is a great reference. For a classic double-crust tutorial with excellent tips on sealing and browning, check out this Chicken Pot Pie Recipe from Sally’s Baking.
Chicken Pot Pie
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Rotisserie or leftover chicken works great.
- 2 cups mixed vegetables (carrots, peas, corn) Frozen is fine.
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk Whole or 2% preferred for creaminess.
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme (dried)
- 1 piece pie crust Store-bought or homemade.
- 1 piece egg For egg wash.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and prepare a 9-inch pie dish.
- Melt butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 4–5 minutes.
- Sprinkle in flour and cook, stirring constantly, for 1–2 minutes to form a light roux.
- Slowly pour in chicken broth while whisking to prevent lumps. Add milk and stir until the sauce thickens and is smooth, about 3–5 minutes.
- Stir in shredded chicken, mixed vegetables, salt, pepper, garlic powder, and thyme. Heat until everything is warm and evenly coated.
- Pour the mixture into the pie dish and spread it evenly.
- Cover with the pie crust, trim excess, pinch and seal the edges, and cut slits in the top for venting.
- Beat the egg and brush it over the crust for a glossy finish.
- Bake for 30–35 minutes until the crust is golden brown and filling bubbles around the edges.
- Let the pie rest for 5–10 minutes before slicing.
