This homemade easy chicken pot pie is one of those recipes I always come back to when I want real comfort food. I get a creamy, savory filling loaded with tender chicken and vegetables, all baked inside a flaky golden crust. I like making this dish when I want something hearty, familiar, and satisfying without relying on shortcuts.
Why You’ll Love This Recipe
I love this recipe because it is simple, dependable, and made completely from scratch. I enjoy knowing exactly what goes into the creamy sauce, and I appreciate how well it works with leftover cooked chicken. I also like that it is filling enough to be a full meal on its own while still feeling homemade and cozy every time I serve it.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box refrigerated pie crusts (14.1 ounces), brought to room temperature
⅓ cup butter
⅓ cup chopped onion or 1½ tablespoons dried onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon poultry seasoning
1¾ cups chicken broth or stock
½ cup milk
2½ cups cooked, shredded chicken
2 cups frozen mixed vegetables, thawed
Directions
I begin by cooking and shredding the chicken if it is not already prepared. I preheat the oven to 425°F and gently press one pie crust into a 9-inch pie plate, setting it aside.
I melt the butter in a medium saucepan over medium heat. Once melted, I add the onion and cook it for a couple of minutes until soft. I whisk in the flour, salt, pepper, and poultry seasoning, forming a thick paste.
I slowly add the chicken broth and milk while stirring constantly. I continue cooking until the mixture thickens and becomes smooth and bubbly. I then stir in the shredded chicken and thawed vegetables and remove the pan from the heat.
I pour the filling into the prepared crust, place the second crust on top, seal the edges, and cut several small slits to allow steam to escape. I bake the pie for 30 to 40 minutes until the crust is golden brown, covering the edges with foil during the last part of baking if needed. I let the pie rest for about five minutes before slicing.
Servings And Timing
I usually get 6 servings from this recipe.
Prep time is about 25 minutes, cook time is 40 minutes, and the total time comes to approximately 1 hour and 5 minutes.
Variations
I sometimes substitute leftover turkey for the chicken when I have it available. When I want a vegetarian version, I skip the meat entirely and double the vegetables. I also like adding diced potatoes or celery to make the filling even more hearty.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. When reheating, I prefer using the oven so the crust stays crisp, though the microwave works if I need something quick. I can also freeze the unbaked pie and bake it directly from frozen when needed.
FAQs
Do I Need To Prebake The Bottom Crust?
I usually do not prebake the crust and find it cooks well during baking. If I want extra crispness, I poke a few holes in the crust with a fork before filling it.
How Do I Make Sure The Filling Is Thick Enough?
I rely on the flour-based sauce to thicken the filling. If it seems too thin, I cook it a little longer while stirring until it reaches the consistency I like.
Can I Make This Recipe Ahead Of Time?
I often prepare the filling one day ahead and keep it refrigerated. When I am ready to bake, I reheat the filling, assemble the pie, and bake it fresh.
What Vegetables Work Best In This Pie?
I usually use a frozen mix of peas, carrots, and green beans, but I also like adding corn, potatoes, or celery depending on what I have on hand.
Can I Freeze Chicken Pot Pie?
I prefer freezing the pie before baking. I assemble it, wrap it well, freeze it, and bake it straight from frozen when I need it.
Conclusion
This homemade easy chicken pot pie is a recipe I trust whenever I want a comforting and reliable meal. I love how simple the ingredients are and how satisfying the final result is straight from the oven. It is the kind of classic dish I enjoy making again and again.
This Homemade Easy Chicken Pot Pie features a creamy, savory filling made with tender chicken and vegetables, baked in a flaky, golden pie crust. It’s a cozy, from-scratch comfort food classic perfect for any night of the week.
Ingredients
1 box refrigerated pie crusts (14.1 ounces), brought to room temperature
⅓ cup butter
⅓ cup chopped onion or 1½ tablespoons dried onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon poultry seasoning
1¾ cups chicken broth or stock
½ cup milk
2½ cups cooked, shredded chicken
2 cups frozen mixed vegetables, thawed
Instructions
Preheat the oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate and set aside.
In a medium saucepan, melt butter over medium heat. Add onion and cook until soft, about 2–3 minutes.
Whisk in flour, salt, pepper, and poultry seasoning. Cook for 1–2 minutes, stirring constantly, until a thick paste forms.
Gradually add chicken broth and milk, whisking constantly. Cook until the mixture thickens and becomes smooth and bubbly.
Stir in shredded chicken and thawed vegetables. Remove from heat.
Pour the filling into the prepared crust. Top with the second crust, seal the edges, and cut small slits in the top for steam to escape.
Bake for 30 to 40 minutes, until the crust is golden brown. Cover the edges with foil if they begin to brown too quickly.
Let the pie rest for 5 minutes before slicing and serving.
Notes
Use leftover turkey instead of chicken for a variation.
Double the vegetables or add diced potatoes for a vegetarian version.
Prepare the filling ahead of time and refrigerate until ready to bake.
To freeze, assemble the unbaked pie and bake directly from frozen when needed.
For a crisper bottom crust, poke holes with a fork before adding the filling.
