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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.
Michaelene Thompson says
Instead of peeling potatoes, I recommend a can of sliced white potatoes, or add the leftover thanksgiving mashed potatoes to the top of the filling and then put the crust on top.. Also, I add leftover gravy to the roux, and all the leftover vegetables from Thanksgiving. On the side, serve leftover cranberry sauce. This all helps get rid of all the turkey day leftovers. Always a big hit in my household.
Karly says
Now that’s a fun idea!
Amber says
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.
Karly says
I’m so glad you like the recipe! Thanks, Amber!
Bhupendra Patel says
great recipe, and taste
Kat says
This was so good! My man had seconds and then thirds! Lol I added mushrooms, garlic & onion powder, thyme and rosemary. This is a keeper!
Karly says
Sounds like some great additions! Thanks for sharing, Kat!
eileen reeves says
love it
Brittany Speltz says
If we wanted to make this into a freezer meal, would we just freeze after baking and letting it completely cool?
Karly says
We’ve never tried freezing this one, but I would probably 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.
Michaelene Thompson says
great idea, but it always looks so good while making it, I can’t imagine freezing it. It is delicious
Bonnie says
Not recipe related! Curious what cookware you use lol… I love this pan!
Karly says
Hi Bonnie! I believe it’s Threshold brand from Target, but it’s at least a few years old now. 🙂
Valerie C says
This is my favorite meal to make! Thank you for this recipe. We use almond milk (low sweetened 60 calorie one) and it still comes out soooo good~! I also throw in spinach and sometimes garbanzo beans. This is a hit every time!
Karly says
Thanks, Valerie!
Francie says
As much as I cook i have never made roux and this was a great recipe.. My 3 kids who are all in their 20s loved it and my oldest, 26 has been a cook in restaurants for over 7 years and he said it came out perfect!!! So I will definitely be making this again or I will just have them make it for me next time… Thank you
Karly says
So glad you gave it a try, Francie! 🙂
Marybeth Lafata says
can you please convert this recipe into regular measurements .I am old school please help want to try this recipe Thank You
Karly says
Hi Marybeth. I’m not sure what you mean by regular measurements. I wrote it like any other recipe would be written.
Sharon Cairns says
Delicious and Easy to make. Thanks for the precooked shredded ahead chicken reciepe. I will use it all the time now.
Karly says
Glad to hear that! Thanks, Sharon!
read says
So cool i love this i guess many people will love this
temple run says
I put them in frozen.
temple run 3 says
I believe it was Pillsbury.
Liteblue usps gov says
Do you unfreeze the pea’s are put them in the mix frozen
Karly says
There’s no need to thaw the vegetables.