Name: Easy Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 recipe pie crust (or store-bought pie crust); 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash); 1/2 cup milk; 1 1/2 teaspoons cornstarch; 2 1/2 cups shredded chicken (like rotisserie); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 1/2 cups Yukon gold potatoes, peeled, chopped 1/2-inch cubes; 1 medium yellow onion, chopped; 2 medium carrots, thinly sliced (about 1 cup); 3/4 cup sliced celery; 4 cloves garlic, minced; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons chicken bouillon; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon rubbed sage; 1/4 teaspoon dried rosemary; 1/4 teaspoon pepper; 1 cup frozen peas (do not thaw)

Nothing beats the comforting, flaky crust and rich, creamy filling of an Easy Chicken Pot Pie Recipe. This classic homemade dish is my go-to for cozy dinners, and I’m excited to share how simple it is to pull off a pot pie that tastes like it took hours but really doesn’t.

This image shows a white dish filled with a thick cooked chicken and vegetable pot pie, sliced to reveal its layers. The top layer is a golden, crumbly pastry crust with a slightly rough texture and a few small green herb sprigs on it. Below the crust, the filling has three main layers: chunks of pale yellow potatoes, bright orange carrot slices, and vibrant green peas mixed with shredded whitish chicken in a creamy sauce. The vegetables and chicken are lightly coated in the sauce, giving them a soft, moist look, and small bits of chopped green parsley are scattered across the filling. A golden spoon partially scoops the filling from the dish, resting on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Pot Pie Recipe
Top Tip
How to Serve Easy Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Pot Pie Recipe

Why You'll Love This Recipe

I remember the first time I made this chicken pot pie—it came out perfectly golden and creamy without any fuss. This recipe really takes the stress out of what can sometimes feel like an intimidating dish, and the results are always crowd-pleasing.

Comfort in every bite: The creamy filling paired with flaky crust is pure homey goodness.
Make-ahead friendly: You can prep the filling or dough ahead and bake it fresh when you’re ready.
Flexible and forgiving: Swap veggies or add herbs to match your tastes without messing it up.
Simple ingredients: No complicated steps—everything comes together with what you likely have on hand.

The image shows a white plate holding a round savory pie with a thick golden crust that is crimped around the edges. The top crust is slightly cracked with a shiny, textured surface, and a few small green herb sprigs are placed on it. A slice is removed from the pie, revealing a filling with chunks of light brown cooked meat, orange carrot pieces, small green peas, and yellow potato cubes in a thick sauce. A golden spoon is scooping some filling from the opened section. In the background, there are some fresh green herb sprigs and a light beige cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a part in creating that classic pot pie flavor and texture. I love using Yukon gold potatoes because they hold their shape well but still get tender. The combination of butter and olive oil helps cook the veggies beautifully without burning. And a homemade pie crust? That’s just the best finishing touch.

Flat lay of a whole uncracked large brown egg, a small white ceramic bowl of creamy milk, a small white ceramic bowl of olive oil, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of low-sodium chicken broth, peeled and cubed Yukon gold potatoes, thinly sliced bright orange carrots, chopped pale yellow onion, sliced green celery stalks, peeled garlic cloves, shredded rotisserie chicken pieces, a small white ceramic bowl of frozen green peas, a few fresh sprigs of dried herbs resembling parsley, oregano, thyme, rosemary and sage arranged symmetrically alongside a simple white ceramic plate with a rolled out disc of pale pie dough, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie crust: Whether store-bought or homemade, a good pie crust is essential for a flaky, golden top.
Chicken: Rotisserie chicken keeps this recipe quick and adds great flavor without extra work.
Yukon gold potatoes: Their waxy texture holds up well and adds creaminess.
Carrots, celery, onion: Classic pot pie veggies add sweetness and depth.
Garlic: Just a little to elevate the savory notes.
Unsalted butter & olive oil: Butter brings richness, olive oil keeps things from browning too fast.
Flour: To thicken the filling into that perfect creamy consistency.
Chicken broth: The base flavor booster for the filling.
Milk & cornstarch: Help create a velvety, thick sauce.
Herbs & spices: Parsley, oregano, thyme, rosemary, sage and chicken bouillon add that classic savory depth.
Frozen peas: Tossed in at the end for a burst of color and fresh flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Easy Chicken Pot Pie Recipe is how you can tweak it to suit what’s in your fridge or your mood. I often swap in sweet potatoes for a twist, and sometimes add a handful of fresh thyme to brighten things up.

Vegetarian variation: Replace chicken with mushrooms or tofu and use vegetable broth for a tasty meat-free option.
Seasonal veggies: Feel free to add green beans, corn, or even butternut squash depending on the time of year.
Gluten-free: Use a gluten-free pie crust and rice flour or cornstarch to thicken the filling.
Make it spicier: A pinch of cayenne or smoked paprika adds warmth if you like a little kick.

Step-by-Step: How I Make Easy Chicken Pot Pie Recipe

Step 1: Prep the Pie Crust Dough

I like to make my pie crust the day before and keep it chilled in the fridge—this makes rolling it out a breeze. If you’re short on time, store-bought is totally fine. Just remember to chill it well before rolling so it doesn’t get sticky or tear.

Step 2: Cook the Veggies and Potatoes

To get the perfect tender potatoes without boiling forever, I microwave them with a bit of water for about 6 minutes. Meanwhile, I soften onions, carrots, and celery in butter and olive oil until they’re just right—not mushy, but fragrant and golden.

Step 3: Build the Filling Sauce

Sprinkle the flour over the softened veggies and cook it for a couple of minutes—that’s the secret to a rich, thick filling. Then add the broth, milk mixed with cornstarch, chicken bouillon, and your herbs. Stir constantly while it simmers until you get that creamy sauce that clings perfectly to every bite.

Step 4: Combine Everything

Off the heat, stir in shredded chicken, the steamed potatoes, and frozen peas. Give it a taste and adjust seasoning—sometimes a sprinkle more salt or pepper makes it just right. Then spoon the filling into your pie dish, ready for the crust cap.

Step 5: Top with Rolled-Out Pie Crust

Roll out your chilled dough into a large circle and carefully place it over the filling. I like to fold the edges over and crimp them with my fingers for a rustic look. Don’t forget to cut slits on top—that helps steam escape and keeps the crust from getting soggy.

Step 6: Brush and Bake

Brush the middle of the crust with egg wash—it gives that brilliant golden shine—but I usually skip the edges to prevent them from darkening too fast. Pop it in a 375°F oven for 40-55 minutes, watching closely near the end. If edges brown too quickly, cover them with foil.

Step 7: Let it Rest and Serve

I never skip the resting time after baking—the filling sets up and the flavors meld. After 5-10 minutes, cut yourself a generous slice, and enjoy that warm, comforting hug on a plate.

Top Tip

From my experience, pot pies can be tricky if you don’t get certain small things right, but a few tips I've learned make all the difference.

Chill that dough well: Keeping the pie crust cold prevents shrinking and tearing while baking.
Microwave potatoes first: It speeds up cooking without risking a watery filling.
Don’t skip egg wash: It’s worth that golden, glossy crust at serving time.
Watch the edges: Foil shield protects the crust from burning without slowing down overall baking.

How to Serve Easy Chicken Pot Pie Recipe

Garnishes

I love sprinkling a little fresh chopped parsley on top to brighten the rich flavors. Sometimes I add a few thyme leaves or even freshly cracked pepper for a rustic touch. It’s subtle but adds a freshness that makes the pie feel homemade and special.

Side Dishes

This pot pie stands strong on its own but pairs beautifully with a crisp green salad or roasted Brussels sprouts. If you want a cozy meal, creamy mashed cauliflower or garlic butter green beans are wonderful too.

Creative Ways to Present

Planning a special dinner? Try making individual mini pot pies in ramekins or muffin tins for cute, portion-controlled servings. Or serve the pot pie with decorative lattice crust or shapes cut from extra dough, turning a casual dinner into a charming centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually let the pot pie cool completely, then cover tightly and refrigerate any leftovers for up to 5 days. To keep the crust crisp, I prefer reheating smaller portions rather than the whole pie at once.

Freezing

This recipe freezes nicely! You can freeze the unbaked assembled pie wrapped well in plastic and foil for up to 3 months. Bake straight from frozen—just add extra bake time and watch for bubbling filling and golden crust.

Reheating

I like to reheat leftovers in the oven at 300°F, loosely covered with foil to prevent over-browning, for 20-30 minutes until warmed through. If short on time, the air fryer at 365°F for about 5 minutes works wonders to crisp the crust again.

Frequently Asked Questions:

Can I use leftover chicken for this pot pie?

Absolutely! Leftover rotisserie or baked chicken works perfectly and saves time. Just shred it before adding to the filling.

How do I prevent a soggy crust on my pot pie?

Making sure the filling is thick and not too watery helps a lot. Also, pre-cooking the potatoes and vegetables reduces excess liquid. Cutting slits in the crust allows steam to escape, keeping the crust crisp.

Can I prepare the filling and dough ahead of time?

Yes! Both the filling and dough can be made up to two days ahead and refrigerated separately. Assemble the pie and bake just before serving for best results.

What can I use instead of chicken in this recipe?

Mushrooms, tofu, or a mix of hearty vegetables like butternut squash and green beans work great as substitutes. Just use vegetable broth instead of chicken broth to keep it flavorful.

Final Thoughts

This Easy Chicken Pot Pie Recipe has become one of my family’s favorites for good reason—it’s reliable, delicious, and just feels like a warm hug in food form. Whether you’re making it for a weeknight treat or a special occasion, I truly believe this recipe will become a staple in your kitchen, too. Give it a try—you’ll be surprised how easy and rewarding homemade pot pie really is.