Chicken pot pie is the ultimate comfort food—warm, creamy, and packed with tender chicken and veggies all wrapped in a flaky crust. If you’ve ever wanted to make this classic dish but thought it was too complicated, I’m here to tell you it’s easier than you think! Here’s a friendly, step-by-step guide to making an easy chicken pot pie that will impress your family without spending hours in the kitchen.
Ingredients You’ll Need
– Pie crusts: 1 or 2 refrigerated pie crusts (depending on if you want a top crust only or both top and bottom)
– Chicken: About 2 to 2 ½ cups cooked, shredded or diced chicken (rotisserie chicken works great)
– Vegetables: Frozen mixed veggies or a combination like peas, carrots, celery, and onions
– Butter: Around ⅓ cup for sautéing
– Flour: ⅓ cup to thicken the filling
– Chicken broth: About 1 ¾ to 2 cups for the sauce
– Milk or half-and-half: ½ to 1 cup for creaminess
– Seasonings: Salt, pepper, and poultry seasoning or herbs like thyme or parsley
Step-by-Step Instructions
1. Prepare Your Chicken and Veggies
If you don’t have cooked chicken on hand, boil boneless chicken breasts or thighs until cooked through, then shred or dice them. For veggies, thaw frozen mixed vegetables or chop fresh ones like carrots, celery, and onions.
2. Make the Creamy Filling
– In a saucepan over medium heat, melt butter.
– Add chopped onions (and other veggies if using fresh) and sauté until tender, about 2-10 minutes.
– Stir in flour and seasonings. This creates a roux that thickens the sauce.
– Slowly whisk in chicken broth and milk (or half-and-half), stirring constantly until the mixture thickens and bubbles gently.
– Add the cooked chicken and veggies, stir to combine, then remove from heat.
3. Assemble the Pie
– Preheat your oven to 400-425°F.
– Roll out one pie crust into a 9-inch pie plate for the bottom crust if using two crusts. If you prefer a single crust, just grease your baking dish.
– Pour the chicken and vegetable filling into the crust.
– Cover with the second crust (or just the top crust if using one), seal the edges by pinching or crimping, and cut slits in the top to let steam escape.
– Optional: Brush the top crust with a beaten egg mixed with a little water for a golden, shiny finish.
4. Bake to Perfection
– Bake for 30-40 minutes until the crust is golden brown and the filling is bubbly.
– To prevent the crust edges from burning, cover them with foil strips during the last 15-20 minutes of baking.
– Let the pie rest for 5-15 minutes before slicing to let the filling set.
Tips for Making It Even Easier
– Use store-bought refrigerated pie crusts—they’re flaky and save tons of time.
– Rotisserie chicken is a shortcut that adds great flavor with no extra cooking.
– Frozen mixed veggies are convenient and nutritious.
– You can make this dish in a casserole dish or even an oven-safe skillet for fewer dishes.
– The filling can be made ahead and refrigerated, then baked when you’re ready.
Variations to Try
– Swap mixed veggies for corn, broccoli, or green beans.
– Use biscuit dough or puff pastry for a different crust texture.
– Add herbs like thyme, rosemary, or parsley for extra flavor.
– Make it gluten-free by using gluten-free flour and pie crust.
Chicken pot pie is a cozy, satisfying meal that’s surprisingly simple to make. With just a few ingredients and easy steps, you can whip up a homemade pot pie that tastes like it took hours but really didn’t. Perfect for weeknight dinners or weekend comfort food!
Enjoy your delicious, easy chicken pot pie!
This recipe is straightforward, uses common ingredients, and delivers that classic, comforting flavor everyone loves. Give it a try, and you’ll see why chicken pot pie is a timeless favorite.