If you ask me what is one of my favorite comfort foods, chicken pot pie is definitely in the top 3 of my list. Now that I’m older, there’s no more frozen pot pies for me, I prefer to make this homemade version instead!☺️ This easy Chicken Pot Pie recipe starts with a savory, delicious roux, then tender chicken and a mix of vegetables are added, and of course a buttery, flaky, crust tops it all off! It’s a complete meal and is absolutely perfect for dinner any day of the week.
This recipe was originally published in February 2021. It has been completely updated and refreshed with new photos and information.
I remember my mom buying the frozen Marie Callender's pot pies at the grocery store when I was younger and I couldn’t wait to eat one after school. Then while at college I fell in love with the KFC restaurant pot pies. And now friends, I've finally developed my own chicken pot pie recipe that is easy enough for me to make at home, is super delicious, and one that everyone in my family absolutely loves!🤗
An Easy Chicken Pot Pie
In order to keep this pot pie recipe simple and still delicious, I use a cooked rotisserie chicken and store-bought pie crusts. A lot of the flavor comes from the homemade roux that I make. Here's a look at everything that you'll need:
- Rotisserie Chicken: I love the convenience of a cooked rotisserie chicken, so that’s what I use for my chicken pot pie recipe. But if you prefer to cook your own chicken, then I have a few suggestions below.
- Chicken Pot Pie Filling: The filling starts with a savory roux made with onions, garlic, flour, chicken broth and milk. It’s then seasoned with spices and finished with mixed vegetables and tender chicken.
- Pie Crusts: I’m using premade refrigerated pie crusts for convenience, but you can certainly make your own homemade crust instead.
How To Make A Chicken Pot Pie
My version is a lot easier than some of the other recipes out there. The full instructions are included in the recipe card below, but here’s a quick step-by-step overview:
Create the roux: Sauté the onion and garlic in butter. Then add the flour, stir, and cook for a few minute.
Add the broth: Slowly stir in the chicken broth a little at a time. Stir until the broth and flour are well incorporated. The roux will start to thicken at this point.
Add milk & seasoning: Now stir in the milk and season the roux.
Finish the filling: Stir in the frozen veggies and cooked chicken. Simmer until everything is warmed through, then remove the skillet from the heat.
Prepare the crusts: Take 1 pie sheet and roll it out to stretch the edges of the crust. If the crust starts to tear, just pinch it together and roll until smooth again.
Add pot pie filling: Place the crust in the bottom of the pie dish, then add the chicken pot pie filling.
Cover and seal: Cover the filling with the 2nd pie crust. Fold and seal the edges of both pie crusts together. Brush with an egg wash. Then add a few slits in the center for steam to escape.
Bake until golden brown: Bake in the oven until golden brown. After cooking, allow the pie to cool for at least 20 minutes before serving.
Helpful Tips and Substitutions!
- Chicken: Using a rotisserie chicken is convenient and easy, but if you want to cook your chicken ahead of time you can use baked chicken breasts or boiled chicken instead. You can cook your chicken in advance, shred it, and place it in the refrigerator until you’re ready to use it for your chicken pot pie.
- Vegetables: Again to keep this recipe simple and easy, I like to use frozen mixed vegetables for the filling. But feel free to chop your favorite fresh veggies instead. If you want to add potatoes, I suggest peeling them, chopping them into small bite-sized pieces, then par-boiling them for a few minutes prior to adding them to your filling.
- The Crust: When it comes to the chicken pot pie crust, I prefer to have a bottom and top layer crust. Some people opt for just crust on the top and that’s totally up to you. The more crust the better for me!😄
- Let It Cool: One of the most important tips is to let the pot pie cool after it bakes. This helps the pot pie to rest and set a little bit prior to serving
Chicken Pot Pie Recipe
Equipment
Ingredients
- 1 rotisserie chicken*
- 6 Tablespoons butter
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- ⅓ cup all-purpose flour
- 2 ½ cups chicken broth
- ½ cup milk
- 1 teaspoon Italian seasoning
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 cups frozen mixed vegetables (about 10oz.)
- 2 refrigerated premade pie crusts**
- 1 large egg, beaten
Instructions
- Preheat the oven to 375°F. Remove the skin from the rotisserie chicken, pull the meat off the bone, and shred the chicken. Set the shredded chicken to the side.
- In a large deep skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes. Then add the minced garlic and saute for another minute.
- Sprinkle the flour in the skillet and stir together with the onions and butter. Continuously stir and cook the flour for about 1-2 minutes.
- Turn the heat down to medium-low heat. Slowly add and stir in the chicken broth a little bit at a time. Continue stirring the broth until it is well combined with the flour. The roux will start to thicken as you stir.
- Next, slowly stir in the milk along with the Italian seasoning, salt, and black pepper. Simmer the roux and continue stirring for 2 minutes.
- Now add the frozen mixed vegetables and the shredded chicken to the skillet. Stir everything together and simmer for 4-5 minutes. After simmering, remove the skillet from the heat.
- On a lightly floured surface, roll and stretch one pie crust until it is roughly 1-inch wider in diameter. This will serve as the bottom crust. Place the stretched pie crust in the bottom of a lightly buttered pie dish with the edges overlapping the dish (see photo above).
- Add the chicken pot pie filling into the pie dish. Now roll and stretch the 2nd pie crust just a little, then add it on top of the filling. Fold and seal the edges of both pie crusts together (see photo above).
- In a small bowl, combine a beaten egg and 1 tablespoon of water. Brush the egg wash over the top of the pie crust including the edges. Then cut slits into the top of the pie to allow steam to escape while it bakes.
- Bake the pot pie in the oven for 35-40 minutes until golden brown. Once done, remove the pot pie and allow it to cool for at least 20 minutes before serving. Enjoy!
Notes
- You can substitute the rotisserie chicken for 3 cups of cooked & shredded chicken.
- If using frozen pie crusts, be sure to follow the directions listed on the package to properly thaw them first.
- Be sure to use a deep dish pie pan so most of the pot pie filling will fit.
Nutrition
More Comfort Food Recipes
- One Pan Chicken and Rice
- Chicken Tetrazzini Casserole
- Chicken Sausage and Cabbage
- Sheet Pan Sausage, Potatoes, and Brussels
Connie says
Do you blind bake the bottom crust?
Marsha McDougal says
Hi Connie, I don't, but you certainly can if you want. My bottom crust still ends up being golden brown and crisp.