Chicken pot pie is the ultimate comfort food recipe made with a deliciously seasoned chicken and vegetable filling, a creamy, rich sauce, and baked in a flaky pie crust. A hearty and delectable, easy chicken pot pie everyone will enjoy.
Chicken pot pie is classic comfort food, and it holds that title for a reason. It’s hearty, creamy, and full of delicious ingredients like chicken and vegetables. It’s one of those dishes that makes your heart and your belly feel full and satisfied, and if you make the right recipe, it’s so easy to make, as well.
I’ve been making this pot pie variation for over a decade. I used to make my own crust, but I got tired of all that work. Guess what I found? A pre-made pie crust works just as well as any homemade crust, and it saves me a ton of time! This is the perfect recipe for a family dinner or serve at any holiday table. I even make it during the summer months.
Easy Chicken Pot Pie
This delicious pot pie starts with a homemade filling that’s rich, creamy, and loaded with chicken, onions, celery, garlic, vegetables, and cheese. I season it with Cajun seasoning – not too much – for just the right amount of bold flavor, and then I bake it up inside a pre-made pie crust. When it’s all said and done, I have a delicious, hearty pot pie that tastes completely homemade in about half the time!
Why You’ll Love This Chicken Pot Pie Recipe
- It’s one of the most delicious and hearty, favorite classic comfort foods of all time, and it’s perfect any time of the year, especially on a cold day or night.
- It is easy to make, and the directions are simple and straightforward.
- The recipe is easy to customize to your family’s liking.
Chicken Pot Pie Ingredients
You’ll need a few ingredients to make this recipe, but they’re all basic staples and easily found at your local grocery store. It only takes a few minutes to get everything you need.
- Boneless Skinless Chicken breasts
- Onion
- Celery
- Cloves garlic
- Butter
- All purpose flour
- Slap Ya Mama® seasoning
- Garlic salt
- Black pepper
- Chicken broth
- Heavy cream
- Frozen mixed vegetables (corn, carrots, peas, and green beans)
- Sharp cheddar
- Pillsbury™ refrigerated pie crust
- Large egg
- Water
How to Make Easy Chicken Pot Pie
This pot pie recipe is as easy as it is delicious. It only takes a few minutes and a few simple steps. Even the homemade filling is super simple.
Step 1: Prep
Preheat the oven to 425 degrees and lightly spray a deep 9-inch pie plate with nonstick cooking spray. Place one store-bought pie crust in the bottom of the pie dish, pressing it to the bottom and sides. Set aside.
Step 2: Cook the Chicken
Melt 2 tablespoons of butter in a large skillet or frying pan over medium heat. Then, add the chicken, Slap Ya Mama seasoning, garlic powder, and pepper. Cook chicken until it’s cooked all the way through. Set the chicken aside.
Step 3: Cook the Onions, Celery and Garlic
Add 2 more tablespoons of butter in the same pan and cook the onions, celery, and garlic over medium heat until the onions are transparent and the celery is tender.
Step 4: Make the Gravy
Sprinkle flour into the pan with the vegetables and cook for 2 minutes. Then, pour the chicken broth and heavy cream slowly into the pan, stirring continuously until thickened. Add the chicken, thawed frozen vegetables, and cheese and cook for 5 minutes.
Step 5: Fill and Seal
Pour the chicken pot pie filling into the pie crust and top it with the top crust. Seal and flute the edges and cut several small slits into the top of the crust.
Step 6: Bake
Brush egg wash over the crust and bake for 35 to 40 minutes until the crust is golden brown. Enjoy!
Recipe Tips
- Stir your onions frequently while cooking to prevent burning.
- Whisk constantly while making the gravy to prevent sticking.
- If your pot pie edges appear to be browning too quickly, wrap foil around the edge of the pot pie and continue baking as the instructions state.
Variations
- You can use beef or pork chunks, even leftover turkey to make beef, pork, or turkey pot pie.
- Using a rotisserie chicken will cut the time down in the kitchen tremendously.
- You can use fresh vegetables in place of thawed if you prefer.
- If you don’t have heavy cream, you can use milk.
- You can make homemade pie crust in place of the refrigerated pie crust.
What to Serve with Chicken Pot Pie
This pot pie makes a full meal all on its own. I love to serve it with something simple like a side salad, garlic bread, or breadsticks.
Recipe FAQ
Chicken breast is the classic chicken to use in a pot pie. Some people also use thigh meat.
Homemade or refrigerated pie crust is the classic pot pie crust. You can also make pot pie with a biscuit topping that serves as a sort of crust.
You can par-bake your pie crust or brush egg over the inside of the crust to make a barrier against the filling. Either of these methods will ensure that your crust doesn’t get soggy or gummy.
The sauce, or gravy depending on how you look at it, in pot pie is made with a roux of butter and flour, chicken broth, heavy cream, and spices.
Absolutely! Chicken pot pie freezes very well and will last for up to 3 months when stored properly.
How to Store and Reheat Leftover Chicken Pot Pie
Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, wrap the pot pie tightly in a double layer of plastic wrap then foil. Freeze for up to 3 months.
To reheat leftover chicken pot pie, place it in a baking dish, cover with foil, and bake for 25 to 30 minutes or until heated through. If your pot pie is frozen, defrost it the nigh before.
Try This Delicious Easy Chicken Pot Pie Recipe Today
This chicken pot pie is rustic, delicious, and so easy to make. It’s a tasty, hearty meal that comes together more quickly than you might think, and it makes a great family dinner any day of the week. It’s also an excellent dish to bring to parties, potlucks, or holiday gatherings. Give this recipe a try, and I know it will be one of your new favorite chicken recipes.
More Delicious Chicken Recipes You’ll Enjoy
This Honey Butter Chicken Biscuit recipe is made with homemade fluffy buttermilk biscuits, crispy fried chicken tenders that are seasoned perfectly, topped with honey butter, and have the perfect amount of sweetness and crunch in every bite.
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Easy Chicken Pot Pie
Ingredients
- 2 cups chicken breasts, cut into bite-sized pieces
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup butter, divided
- ⅓ cup all purpose flour
- 1 tsp Slap Ya Mama® seasoning
- 1 tsp garlic salt
- 1 tsp black pepper
- 1¾ cups chicken broth
- ½ cup heavy cream
- 2 cups frozen vegetables, thawed
- 1 cup sharp cheddar
- 1 boxes Pillsbury™ refrigerated pie crust, room temperature
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425° and lightly spray a deep dip pie dish with non-stick cooking spray.
- Roll out dough on a lightly floured surface.
- Take one pie crust and place it into the bottom of the pie dish. Set the top pie crust aside temporarily.
- In a large skillet or frying pan, melt 2 tablespoons of butter over medium heat. Add chicken to the pan, sprinkle with Slap Ya Mama seasoning, garlic powder, and pepper. Cook until the chicken is thoroughly cooked and no longer pink. Remove chicken from pan and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the onions, celery, and garlic. Cook until the onions are transparent and celery is tender, stirring frequently.
- Next, sprinkle flour into a pan, stir and let cook for 2 minutes.
- Gradually pour chicken broth and heavy cream into the pan, stirring frequently until hot and thickened.
- Next, add the chicken back into the pan, the thawed vegetables, and cheese. Stir and let cook for 5 minutes.
- Spoon pot pie mixture into prepared pie dish and top with remaining pie crust.
- Seal and flute edges, and cut several slits into the top of the pie crust.
- In a small bowl, whisk egg and water together and brush over pot pie.
- Bake for 35-40 minutes or until the crust is golden brown. Cover edges with aluminum foil if they start to get too brown.
- Remove from the oven and enjoy!
