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Our Homemade Chicken Pot Pie is a family favorite – loaded with tender chicken, potatoes, peas, and carrots, all in a creamy chicken pot pie roux and hidden inside a flaky crust. We make our chicken pot pie with pie crust, just like Grandma made!
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When my son was younger, he went through a serious chicken pot pie phase. Of course, back in those days, I wasn’t much for cooking.
I mean, sure. I made frozen pizzas and the occasional box of Hamburger Helper, but that was about the extent of my cooking skills. 😉
Anyway, the kid used to get stuck eating those mini frozen chicken pot pies. I’d always keep them in the freezer and he would get so excited when he’d see me heating them up for dinner.
These days he’s happy to see me pulling out the ingredients for this easy chicken pot pie. I keep it simple, but at least it’s mostly homemade and it’s definitely better than those frozen ones!
This one is easy to customize to fit what you have on hand and what picky eaters you have around – skip onions, add extra carrots, use leftover turkey, etc. You really can’t go wrong with this homemade chicken pot pie.
Ingredient Notes:
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Chicken Pot Pie Crust – To keep things extra easy, I’m using a store bought pie crust for this recipe. I still call this a homemade chicken pot pie because we’re making a roux from scratch, but I have a feeling I’m going to get a few comments arguing with me on that point. 😉 You’re more than welcome to use your own pie crust here.
Chicken – I used my freezer shredded chicken for this recipe. I always have it ready to go, and it’s perfect for this one! Rotisserie chicken also works well.
Veggies – Carrots, onions, peas, and potatoes are our usual go to veggies, but feel free to add what or take away, as it suits your tastes.
Chicken Pot Pie Roux – A roux sounds hard, but it’s one of the simplest things! You’ll just need butter, flour, and milk and it’ll create the creamy sauce that coats all the chicken and veggies.
Pie Plate – You’ll want a 9 inch deep dish plate for this recipe. We’re using this gorgeous blue dish.
What Readers are Saying!
“Dumped my old recipe of about 20 years for this one. Absolutely love it. It’s simple and fresh, and the lack of complication makes this dish shine.”
– Amber
How to Make Chicken Pot Pie:
Roux: We like to make a roux for chicken pot pie because it adds to the classic “Grandma made me this” feeling. It’s rich, creamy, and so simple. Just melt butter in a sauce pan, whisk in flour and let it bubble for a minute. Then whisk in your chicken broth and keep cooking and whisking until things have thickened up, like gravy. You’ve made a roux!
Carrots and Potatoes: We’re going to pop the carrots and potatoes into a microwave safe bowl, cover them with plastic wrap, and microwave for 3 minutes. This will help all the veggies to cook properly at the same rate once they’re in that pie crust.
Combine: Add all of the veggies, chicken, and seasoning to a bowl and pour the roux over the top. Give it a stir to coat everything and you’ve got the perfect pot pie filling.
Crust: Now you can prepare the crust just like you would with any other pie! Arrange the bottom crust in the pie plate and then pour in the creamy chicken pot pie filling. You know what to do next! Cover it with the top pie crust, crimp the edges, and cut a few slits in the top to vent.
Bake: Pop it into the oven and bake for about 30 to 40 minutes or until the crust is golden brown!
What to serve with pot pie:
Our homemade chicken pot pie is hearty and filling, so we often keep it simple and serve it with a big green salad topped with our favorite homemade ranch dressing and my favorite brownie recipe for dessert. You can never go wrong with brownies for dessert. 😉
Other favorites include:
FAQs:
We’ve never tried freezing this one, but I would cool the filling before adding to the crust, freeze unbaked, and then bake straight from frozen. Bake for about 30 minutes wrapped in foil and then finish it up without the foil. Probably another 30-45 minutes.
Frozen peas do not need to be thawed before baking. If using frozen carrots, you’ll still wan to microwave them as detailed in the recipe.
A pot pie is a pie made with a savory filling, usually consisting of meat and vegetables. Our easy pot pie is made with a top and bottom pie crust filled with chicken and vegetables in a creamy roux.
An easy way to prevent the edges of your pie crust from burning is to wrap the edges in foil or to use a pie shield.
MORE SAVORY PIE RECIPES!
Easy Chicken Pot Pie
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cups milk
- 1 teaspoons salt
- 1 teaspoon pepper
- 1 cup diced peeled potatoes
- 1 cup diced carrots
- 2 cups shredded chicken
- 1/2 cup frozen peas
- 1/2 cup diced onion
- 2 prepared pie crusts see notes
Instructions
- Preheat oven to 425 degrees.
- Make the roux by heating a medium saucepan over medium heat. Add the butter and melt.
- Whisk in the flour and continue whisking over medium heat for 1 minute.
- Slowly pour in the chicken broth and milk, whisking constantly. Continue cooking until mixture has thickened. Stir in salt and pepper. Remove from the heat.
- Add the potatoes and carrots to a large microwave safe bowl along with 1 tablespoon of water, cover with plastic wrap, and microwave for 3 minutes. Carefully remove the plastic wrap and drain the liquid fully.
- Add the roux, chicken, peas, and onion to the mixing bowl with the potatoes and carrots. Stir well to combine.
- Arrange the bottom pie crust in the pie plate. Pour the filling over the crust. Arrange the other crust over the top.
- Crimp the edges and cut 4 small slits in the center of the top crust to vent.
- Bake for 30-40 minutes or until the crust is golden brown.
- Let sit for 5 minutes before slicing and serving.
Tips & Notes:
Nutrition Information:
This recipe was originally published in January 2018. It was updated with new photos in January 2022.
Rose says
When using fresh potatoes and carrots, I always precook them before mixing. I also add ground sage as another spice which gives it an added flavor. If I don’t have time to poach my chicken, I use rotissiere chicken which is excellent for use in the pie which gives it added flavor. I freeze an extra pie, then bake from the frozen state and just add extra cooking time. I also start my pie in a very hot oven at 450 degree oven then reduce the temp. to 350 degrees. This is so the bottom crust turns brown and does not get soggy. Make sure to preheat your oven for about 20 minutes to make sure it is nice and hot.
Tiffani says
I am using store bought pie crust. Should I blind bake the crust before adding the wet ingredients?
Looks delicious, can’t wait to try make this!
Karly says
I did not bake the crust before adding the filling.
Mary Steimle says
Do you unfreeze the pea’s are put them in the mix frozen
Karly says
I put them in frozen.
efi says
Just made this, it is outstanding. Added 1/2 tsp poultry seasoning , and made 4 mini pies with tart pans, all with one package of store bought pie crust. One should have been 2 meals for me but I was a glutton. So delish!
Karly says
So glad it was a hit!
Elaine says
Thank you for this delicious looking recipe. Can’t wait to try. Do you have the recipe for the pie crusts that look to melt in your mouth please?
Karly says
I just used store bought pie crust for this. I believe it was Pillsbury. 🙂
temple run 3 says
Thank you for sharing this dish, it looks delicious.
Lisa says
Can you prep the pot pie and then freeze for later? Would the crust get soggy? Thanks for any tips!
Karly says
I haven’t tried this, so I’m not sure how it would affect the baking time. That said, I’d probably freeze the crust before adding the rest of the ingredients to prevent the sogginess issue. Alternately, you could partially bake this before freezing and then finish it off when ready to eat. 🙂
Windber says
Can you sub green beans for peas? Any other veggie combos work with this recipe instead of peas and carrots?
Karly says
Yep, most any veggie will work here!
Erma says
Is the chicken raw or cooked?
Karly says
The chicken is cooked and then shredded before adding to the pot pie.
Helen Nelson says
Simply love your recipes. Thank you for sharing. I feel blessed getting notifications from you.
Karly says
So sweet! Thank you, Helen! I’m blessed to have you enjoying my recipes. 🙂
Jane Farnsworth says
is the vegetables raw or cooked
Karly says
They’re raw. 🙂
slope says
Thanks for sharing. I love this dish! I have done, I am regaled, and your beautiful plate makes me want to regale me again
Sabrina says
this is for my day off of my diet because of the potato and of course the crust, so even better that it’s quick! Love chicken pot pie, but mine is an old recipe that takes too much trouble, so thank you for this!
Ivory says
I love chicken pot pies, and especially a good homemade one. This pie looks mouthwatering. Thank you for sharing.
TinMan says
I love ‘Pot Pie’s’…..
Why stop at chicken?
Left over pork loin diced, with veggies and gravy. (my favorite) Or that left over grilled steak from last nights BBQ…. All good…. they all make wonderful ‘Pot Pies’ .
I freeze my leftovers and make pot pies from them later. Also freeze left over bone broth or gravies from meals to make the pot pie gravy.
Yum!