Chicken pot pie is the ultimate comfort food—it’s warm, filling, and the delicious combo of tender chicken, peas, celery, and carrots in a creamy filling sits perfectly nestled between two layers of flaky, buttery pie crust. Yes, please! We make our chicken pot pie easier with a rotisserie chicken and pre-made pie crust to really speed up the prep time and you can also swap out frozen vegetables to make it even faster.
Chicken pot pie is also a great make-ahead meal to freeze and throw in the oven at a later date as it freezes well and is easy to heat up. We’ve even got a video so you can watch it all come together!
Looking for more family dinner ideas? Check out:
- Marry Me Chicken
- Stuffed Pepper Soup
- Sheet Pan Totchos
- 30-Minute Sheet Pan Pizza
- Easy Hamburger Soup Recipe
What is a pot pie?
A pot pie is a savory pie that is usually filled with meat and vegetables in a gravy-type sauce. They usually have a double layer of pastry covering the top and bottom.
Reasons we love Chicken Pot Pie
- It’s a filling meal and pairs well with a salad like our Caesar Salad.
- You can easily freeze the pie and bake at a later date.
- You can sub out your favorite vegetables (add corn or potatoes) and seasonings to really make it your own.
- Any leftovers (if you have some!) are delicious heated up the next day.
Ingredients to make Chicken Pot Pie
- Chicken – You can also use 1 pound of cubed cooked chicken breast in this recipe, but we love the ease and tender shreds of a rotisserie chicken.
- Vegetables – Carrots, onion, celery, and peas is a classic combination for pot pie vegetables and you can also add some cubed potatoes into your pie (boil until just soft first like you would for mashed potatoes before adding).
- Butter and flour – The combination of butter and flour creates a roux to thicken the filling and make it creamy.
- Heavy cream or milk – The addition of heavy cream (half and half) or milk is what will make your sauce extra creamy. Go for the cream option if you really want to be decadent.
- Chicken broth – This will be the base of your pie sauce.
- Seasoning – We are going with salt, pepper, and thyme, but you can also add poultry seasoning, rosemary, or even a little turmeric for a more golden color to your filling.
- Pie crust – You can either use your own favorite pie crust recipe (make it a double for the top and bottom) or you can use refrigerated options to speed up your prep time.
Check out our 60+ Easy Dinner Recipes!
Tips for Making Chicken Pot Pie
- Put a cookie sheet in your oven while it preheats and place your pie pan on that to give the bottom crust a little more cooking heat.
- Use a pie shield to keep the edges of your pie from getting too brown (or you can use a piece of foil with a hole cut out of the middle like I did).
- Instead of simple slits cut into the top for vents, try a small cookie cutter to cut out a few shapes for a pretty or fun design!
- I like my chicken pot pie filling on the thicker side, but if you like a more liquid sauce in yours, try using less flour and that will make it more soupy.
How to make Chicken Pot Pie:
Sautee your veggies: Melt your butter over medium-low heat and add your onions once melted. Allow the onions to cook until soft and translucent, about 3-5 minutes. Add your celery and carrots and cook until carrots have softened, about 7-9 minutes.
Add flour and liquids: Sprinkle the flour over your veggies and stir to coat. Cook another minute. While whisking to avoid lumps, pour in your broth and milk or cream and simmer for one more minute.
Add chicken: Add your rotisserie chicken (or cooked chicken breast cubes) along with your frozen peas and chopped thyme. Cook one minute and add salt and pepper to taste.
Prep pie pan: Roll out your store-bought (or homemade) pie crust into the bottom of your pie pan. I used a 9″ deep dish pie pan.
Fill the pan: Transfer your pot pie mixture into the pie pan.
Add top crust: Add your second crust on top of your filling and crimp edges with the bottom pie crust. You can either cut slits into the top crust for vents or use a small cookie cutter to cut a few shapes. You can also brush an egg wash on top with an egg yolk mixed with a tablespoon of water for a shinier more golden crust.
Bake pot pie: Bake your pot pie at 425° for 30-35 minutes until heated through and golden brown. Check the pie 15-20 minutes in and if your crust is getting too dark, use a pie shield or piece of foil to keep your edges from getting too dark.
Let pie cool: Allow your pie to cool for 15 minutes to firm up a little before cutting into it to serve. Enjoy!
FAQ
Frequently Asked Questions
Should I blind bake the bottom crust on my chicken pot pie?
If you blind bake your bottom first, it will be difficult to properly seal and attach the top layer of the crust to the partially baked bottom later. Baking the pie all together will seal it properly and your bottom layer will still be cooked through.
Can I substitute turkey in my pot pie?
Yes! If you’d prefer, you can definitely use turkey in place of chicken for this recipe.
How do you best freeze a chicken pot pie?
Make your pie in a metal or foil pie pan. Wrap the fully assembled (but unbaked pie) in two layers of foil and you can freeze for up to two months. Let the unwrapped pie thaw for 30 minutes before baking. Bake it covered in foil for 30 minutes then remove the foil and continue baking until crust is golden brown and heated through.
How do you bake a frozen chicken pot pie?
Let the unwrapped pie thaw for 30 minutes before baking. Bake it covered in foil for 30 minutes then remove the foil and continue baking until crust is golden brown and heated through (thermometer should read 165°).
Or, let the pie fully thaw in the fridge for a day and bake according to regular directions.
How long can you make a chicken pot pie ahead of time?
You can keep the unbaked pie in the fridge for two days before baking if you don’t plan on making it that day. You can also freeze the pie if you want to keep it longer than that.
How you do you reheat chicken pot pie?
Chicken pot pie reheats best in the oven at 350° until warm. You can also use a microwave until warm, but it will make the crust a little soggy.
Looking for more chicken meal ideas? Check out:
- Air Fryer Chicken
- Chicken and Rice Casserole
- Baked Chicken
- Orange Chicken Sauce
- Chicken Noodle Soup with Rotisserie Chicken
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Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ cup chopped onion
- 2 teaspoons fresh chopped thyme ((or 1 teaspoon dried thyme))
- 2 cups chicken broth
- ½ cup milk or cream
- 2 ½-3 cups cooked rotisserie chicken
- 1 cup frozen peas
- 2 large diced carrots
- 2 stalks chopped celery
- 2 refrigerated pie crusts
Equipment
- 1 deep pie pan
- foil or pie shield (optional but helpful)
- 1 large saucepan
Instructions
- Sautee your veggies: Melt your butter over medium-low heat and add your onions once melted. Allow the onions to cook until soft and translucent, about 3-5 minutes. Add your celery and carrots and cook until carrots have softened, about 7-9 minutes.
- Add flour and liquids: Sprinkle the flour over your veggies and stir to coat. Cook another minute. While whisking to avoid lumps, pour in your broth and milk or cream and simmer for one more minute.
- Add chicken: Add your rotisserie chicken (or cooked chicken breast cubes) along with your frozen peas and chopped thyme. Cook one minute and add salt and pepper to taste.
- Prep pie pan: Roll out your store-bought (or homemade) pie crust into the bottom of your pie pan.
- Fill the pan: Transfer your pot pie mixture into the pie pan.
- Add top crust: Add your second crust on top of your filling and crimp edges with the bottom pie crust. You can either cut slits into the top crust for vents or use a small cookie cutter to cut a few shapes. You can also brush an egg wash on top with an egg yolk mixed with a tablespoon of water for a shinier more golden crust.
- Bake pot pie: Bake your pot pie at 425° for 30-35 minutes until heated through and golden brown. Check the pie 15-20 minutes in and if your crust is getting too dark, use a pie shield or piece of foil to keep your edges from getting too dark.
- Let pie cool: Allow your pie to cool for 15 minutes to firm up a little before cutting into it to serve. Enjoy!
Notes
Tips for Making Chicken Pot Pie
- Put a cookie sheet in your oven while it preheats and place your pie pan on that to give the bottom crust a little more cooking heat.
- Use a pie shield to keep the edges of your pie from getting too brown (or you can use a piece of foil with a hole cut out of the middle like I did).
- Instead of simple slits cut into the top for vents, try a small cookie cutter to cut out a few shapes for a pretty or fun design!
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love chicken pot pie and can’t wait to try this!
This looks amazing!!
Such a great family meal!