Homemade Easy Chicken Pot Pie Recipe

This Homemade Easy Chicken Pot Pie is my go-to when I want something warm, creamy, and truly comforting. With a flaky golden crust and a rich, savory filling loaded with chicken and vegetables, it’s one of those meals that always brings that homemade feel to the table—without too much work.

Why You’ll Love This Recipe

I love how simple this dish is while still delivering on everything I want in a comfort meal. The filling is creamy and flavorful, and the crust adds that perfect crunch. It’s a great way for me to use up leftover chicken or frozen veggies, and it comes together quickly, especially with ready-made pie crust. Whether I’m making it for my family or just treating myself, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or diced)

• Frozen mixed vegetables (peas, carrots, corn, green beans)

• Onion

• Garlic (optional)

• Butter

• All-purpose flour

• Chicken broth

• Milk or heavy cream

• Salt

• Black pepper

• Dried thyme or poultry seasoning (optional)

• Refrigerated or frozen pie crust (store-bought or homemade)

• Egg (for brushing the crust)

Directions

1. I preheat the oven to 400°F (200°C).

2. In a large skillet, I melt butter and sauté the chopped onion (and garlic if using) until softened.

3. I stir in the flour and cook for about 1–2 minutes to form a roux.

4. I slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens.

5. I add the cooked chicken, frozen vegetables, salt, pepper, and thyme or seasoning. I let it simmer a few minutes, then remove it from the heat.

6. I roll out one pie crust into a 9-inch pie dish and pour in the chicken mixture.

7. I top it with the second crust, sealing and crimping the edges. I cut a few slits in the top to let steam escape.

8. I brush the top crust with a beaten egg for a golden finish.

9. I bake it for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.

10. I let it cool for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Sometimes I swap the pie crust for biscuit topping or puff pastry to change up the texture. I’ve also added mushrooms, leeks, or fresh herbs like parsley or rosemary to the filling. If I’m short on time, I use rotisserie chicken and a bag of pre-chopped mirepoix to make things even easier.

Storage/reheating

Leftover pot pie keeps well in the fridge for up to 4 days. I store it covered in the pie dish or in airtight containers. To reheat, I warm individual slices in the oven at 350°F (175°C) for about 15 minutes, or microwave for 1–2 minutes. I sometimes re-crisp the crust in a skillet or under the broiler if needed.

FAQs

Can I freeze chicken pot pie?

Yes, I freeze the whole unbaked pie or individual baked portions. If unbaked, I wrap it tightly and bake from frozen, adding 15–20 extra minutes.

Can I make this dairy-free?

I substitute the milk with unsweetened almond milk or a dairy-free cream alternative, and use plant-based butter if needed.

What’s the best crust to use?

I usually go with store-bought pie crust for ease, but homemade crust or puff pastry works beautifully too.

Can I use fresh vegetables instead of frozen?

Yes, I sometimes sauté fresh carrots, peas, and green beans before adding them to the filling. I just make sure they’re cooked until tender.

How do I prevent a soggy bottom crust?

I bake the pie in the lower third of the oven and make sure the filling isn’t too watery. Blind baking the bottom crust for a few minutes can also help.

Conclusion

Homemade Easy Chicken Pot Pie is the kind of meal that fills my kitchen with warmth and my plate with satisfaction. It’s cozy, classic, and endlessly comforting, and I love how it fits into both busy weeknights and slow weekend dinners. Every bite brings that home-cooked feel I crave.