Chicken Pot Pie is the ultimate comfort food full of chicken and vegetables in a creamy sauce covered with a flaky pie crust. This Chicken Pot Pie recipe is a family favorite because it is easy to make and is absolutely delicious too!

This easy Chicken Pot Pie is a recipe that I have made dozens of times over the years and I love that it is made with simple ingredients that I always have on hand. Some chicken pot pie recipes call for cream of chicken soup, but this one uses a very simple sauce made with chicken broth and milk that is absolutely delicious.

I like to make miniature chicken pot pies because they are pre-portioned, they cook a little faster, my kids think it’s fun to get their own, and you can also customize them to individual tastes this way if you’d like. If you have a child who doesn’t like one of your favorite veggies, you can leave them out for them but then everyone else doesn’t have to miss out.

This chicken pot pie recipe will make four eight-ounce pot pies or you can just make one regular sized chicken pot pie with the same ingredients. I have five kids so I always have to double the recipe and often I triple the filling recipe because I have one kid who doesn’t like crust but will eat the extra filling which is basically a creamy chicken stew if you leave the pie crust off.

How do you make easy Chicken Pot Pie?

This chicken pot pie recipe is pretty simple, but here are a few tricks to make it even easier!

• Use a rotisserie chicken! If you have shredded chicken on hand, go ahead and use it, but if not, a rotisserie chicken works great in this recipe!
• Use frozen vegetables to save time – they are already washed and chopped for you!
• Use a store bought pie crust! Pie crust isn’t too difficult to make but does require extra time. Most of the time I just use a pre-made refrigerated pie crust (found by the canned biscuits in the refrigerated section at your grocery store-they usually come in a package of two).
• I just put crust on the top. You can make a regular-sized pot pie with a crust on the bottom as well, but I actually prefer a lighter crust to filling ratio and not having to bake the bottom crust first saves time!

What ingredients are in Chicken Pot Pie?

• 1 cup frozen vegetables (I usually just do peas and carrots but corn and celery work well too!)
• 1 medium sized Russet potato, washed, peeled & diced
• 2 Tbsp butter
• 1/4 cup flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 1/3 cups chicken broth
• 2/3 cup milk
• 1 1/2 cups chicken or turkey, cooked and shredded
• 1 refrigerated pie crust (not baked) – I use store bought most of the time but I’ve included an easy pie crust recipe below that works great if you want to make your own!

How do you make homemade Chicken Pot Pie?

1. Preheat oven to 400 degrees.
2. In a medium saucepan cover the diced potatoes  and frozen vegetables with water and boil for about 7-8 minutes, until potatoes are softened. Strain and set aside.
3. In a separate saucepan. melt the butter over medium heat and then add the flour, stirring until well combined. Add the salt and pepper and stir.
4. Add the chicken broth and milk and whisk until smooth. Continue to heat the mixture, stirring occasionally until it begins to bubble. Let boil for about a minute and then remove from heat.
5. Add chicken and vegetables to the mixture and stir until well combined.
6. Scoop mixture into four 8-ounce oven-proof dishes or one pie plate.
7. If you are making four individual pot pies, roll out the pie crust cut into fourths. Place each fourth over each pot pie and press the edges down over the rim. Use a knife to cut two or three slits in the top so that the steam can escape. If you are making one large pot pie, you’ll do the same thing but just leave the entire crust intact and place over the filling in the pie plate.
8. Bake for 40 minutes (for the small pot pies) or 45-50 minutes for the larger one. The crusts should be golden brown and the filling should be bubbly when done.

Chicken Pot Pie Crust ingredients:

• 1 cup flour
• 1/4 tsp salt
• 2 Tbsp cold water
• 1/4 cup oil

How do you make the crust for the Chicken Pot Pie?

1. In a large bowl, mix flour and salt well.
2. In a small bowl, mix 3 Tbsp of the flour/salt mixture with the cold water to make a paste. Set aside.
3. Add the oil to the remaining flour/salt mixture in the large bowl and stir with a fork until the mixture is crumbly.
4. Add the flour paste to the large bowl and stir until a ball is formed. Roll dough out to make one larger crust or divide in 4 and roll out into four smaller circles for individual pot pies.

For all pie crust lovers who want more crust! If you are making one regular sized Chicken Pot Pie and you want a crust on the bottom on the top, it’s easy to do! You will need two pie crusts (most of the store bought ones come in packages of two anyways). Place one pie crust on the bottom of your pie plate and press the crust up the sides as well. Bake at 400° for about 10 minutes while preparing the filling. Then place the filling in the lightly baked crust and top with the other as per the original instructions.

Chicken Pot Pie

Ingredients

• 1 cup frozen vegetables I usually just do peas and carrots but corn and celery work well too!
• 1 medium sized Russet potato washed, peeled & diced
• 2 Tbsp butter
• 1/4 cup flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 1/3 cups chicken broth
• 2/3 cup milk
• 1 1/2 cups chicken or turkey cooked and shredded
• 1 refrigerated pie crust not baked – I use store bought most of the time but I’ve included an easy pie crust recipe below that works great if you want to make your own!

Instructions

1. Preheat oven to 400 degrees.

2. In a medium saucepan cover the diced potatoes  and frozen vegetables with water and boil for about 7-8 minutes, until potatoes are softened. Strain and set aside.

3. In a separate saucepan. melt the butter over medium heat and then add the flour, stirring until well combined. Add the salt and pepper and stir.

4. Add the chicken broth and milk and whisk until smooth. Continue to heat the mixture, stirring occasionally until it begins to bubble. Let boil for about a minute and then remove from heat.

5. Add chicken and vegetables to the mixture and stir until well combined.

6. Scoop mixture into four 8-ounce oven-proof dishes or one pie plate.

7. If you are making four individual pot pies, roll out the pie crust cut into fourths. Place each fourth over each pot pie and press the edges down over the rim. Use a knife to cut two or three slits in the top so that the steam can escape. If you are making one large pot pie, you’ll do the same thing but just leave the entire crust intact and place over the filling in the pie plate.

8. Bake for 40 minutes (for the small pot pies) or 45-50 minutes for the larger one. The crusts should be golden brown and the filling should be bubbly when done.

What spices are good in Chicken Pot Pie?

This recipe has lots of flavor even with just using salt and pepper, you can add more flavor by adding a little bit of garlic powder, onion powder, sage, thyme and/or poultry seasoning. All of those spices are delicious in chicken pot pie!

What should I serve with Chicken Pot Pie?

Some of our favorite sides to serve with Chicken Pot Pie include:

• Fruit salad or jello salad 
• Salad – any type of green salad would work great!
• Green beans, asparagus, broccoli (or another vegetable that is not already included in the pot pie!)

One of the great things about Chicken Pot Pie is that it is a one-dish meal! It includes the meat, veggies and bread all in one so you don’t need  a lot of sides to go with it!

Can you freeze Chicken Pot Pie?

You can make the chicken pot pie filling ahead of time and freeze it. Thaw before adding the crust and baking. I have never tried to freeze the leftovers, but you can store them in the refrigerator for several days and they reheat beautifully in the microwave!

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