Chicken Pot Pie is the ultimate family dinner recipe! Tender, flaky pie crust stuffed with rotisserie chicken, mixed vegetables and a thick, creamy sauce. This pot pie is as easy as it is delicious!
Ahhh…. pot pie. It really is the ultimate comfort food. Whether big or small, chicken or beef, homemade or store bought….there’s something about it that just feels cozy. Comfortable. Inviting.
And while I would never speak badly about the little frozen ones you can buy at the store (they were a childhood staple, after all) I will say that once you discover how easy it is to make homemade chicken pot pie, you’ll never go store bought again.
This recipe is oven-ready in just 15 minutes and fully baked in 45. It’s easy to make ahead and pop into the oven when you get home from work, and the leftovers couldn’t be more delicious. If you love comfort food, you’ll love this quick and easy recipe. Guaranteed to become a favorite!
what you’ll need for this recipe
- Salted butter – I used 1/3 cup salted butter in the roux, which is the base of the gravy.
- Onion – I sautéed 1/2 cup chopped yellow onion in the butter until tender.
- All-purpose flour – I also added 1/3 cup all purpose flour to thicken the gravy.
- Poultry seasoning – I kept the seasonings simple by using poultry seasoning, salt & pepper.
- Salt & pepper
- Chicken broth – I added 1 1/2 cups chicken broth to the gravy to make it nice and saucy.
- Milk – I also added 2/3 cup milk to give it a creamy consistency.
- Shredded cooked chicken – I used 1 rotisserie chicken, shredded. (About 3-4 cups.)
- Frozen mixed vegetables – I used 12 ounces frozen mixed vegetables.
- Pie crust – To keep things easy, I used 1 box (2 count) refrigerated pie crust.
how to make chicken pot pie
Sauté the onion. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until tender, about 5 minutes.
Add the four and seasonings. Add the flour, poultry seasoning, salt and pepper. Cook, stirring, 3-4 minutes.
Add the liquids. Add the chicken broth and milk, cooking and stirring until bubbly and thickened to the consistency of gravy. Remove from heat.
Add the chicken & vegetables. Stir in chicken and frozen vegetables.
Assemble the pot pie. Spoon the mixture into a pie pan lined with crust. Top with second crust; seal and flute the edges. Cut slits in the crust to allow steam to escape.
Bake. Bake at 400° for 30 minutes. Remove from the oven and cover edges with foil to prevent over-browning. Return to the oven for 15 minutes more.
storing & reheating
Store leftover pot pie, covered, in the original pie pan or another container. To reheat, set the oven to 350°. Transfer desired amount to an oven-safe dish and heat for 20-25 minutes or until warmed through.
Recipe Variations
- Use fresh steamed vegetables in place of frozen
- Add additional vegetables, such as broccoli, cauliflower, or mushrooms
- Substitute cooked chicken breast or chicken thighs for the rotisserie chicken
- Use homemade pie crust
- Make individual pot pies in small pie tins or muffin tins (reduce the baking time accordingly)
- Add any of your favorite fresh herbs to the “gravy”
- Add more chicken for an extra meaty pie
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Looking for more delicious dinner recipes? These are some of our family’s favorites!
Chicken Pot Pie
Ingredients
- 1/3 cup salted butter
- 1/2 cup chopped yellow onion
- 1/3 cup all purpose flour
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 3 cups cooked, shredded chicken (I used one rotisserie chicken)
- 12 ounces frozen mixed vegetables
- 2 pie crusts (I used store bought)
Instructions
- Melt butter in a large skillet. Add onion and cook until tender.
- Add flour, poultry seasoning, salt and pepper. Cook, stirring, until blended.
- Slowly add chicken broth and milk. Cook, stirring, until mixture is bubbly and thickened to the consistency of gravy.
- Remove from heat. Stir in chicken and frozen vegetables.
- Spoon mixture into a pie pan lined with crust. Top with second crust; seal and flute edges. Cut slits in crust.
- Bake at 400° for 30 minutes. Remove from oven and cover edges with foil to prevent over-browning.
- Bake for an additional 15 minutes.
Notes
Recipe Variations
- Use fresh steamed vegetables in place of frozen
- Add additional vegetables, such as broccoli, cauliflower, or mushrooms
- Substitute cooked chicken breast or chicken thighs for the rotisserie chicken
- Use homemade pie crust
- Make individual pot pies in small pie tins or muffin tins (reduce the baking time accordingly)
- Add any of your favorite fresh herbs to the “gravy”
- Add more chicken for an extra meaty pie
Nutrition
Lora says
Nothing like a savory pie and your chicken pot pie looks delightful!!
Katerina @ diethood .com says
This looks incredibly delicious!! My family would LOVE it!!
Taylor says
The ultimate comfort food! So delicious!
Catalina says
I am sure that my whole family will love me for this pie! Looks amazing!
Erin | Dinners,Dishes and Dessert says
This is such an amazing flavor combo!! Would love to try it!
silverbill says
I made it not good no one ate what was on their plate ,, To gummy taste like a canned product
silverbill
K. Blanton says
This was fantastic. I baked in a cast iron skillet. I also used boiled chicken breast tenders instead of a rotisserie chicken. We thought it was absolutely amazing!!
Cathy Trochelman says
Thanks for the feedback and tips!
Carol Alvarez says
I made this recipe today, and it was great! For my personal preference, I would put a little less poultry seasoning which I will do next time, but other than that, I wouldn’t change a thing. I like that it was easy to do, too.
Cathy Trochelman says
Thanks for the feedback!
Susan says
I made this to take to a family who just had a new baby. They said they really liked it. I also made extra for my husband and he loved it. I think it’s a really good recipe. I will definitely use it again.
Cathy Trochelman says
So happy to hear it!
Cathy p says
I purchased a refrigerated pie crust – not frozen. Can u advise on how I should adapt the cooking?
Cathy Trochelman says
I would follow directions on the package, some will say you should par-bake for a couple min before adding the filling.
Sherri Cuthbert says
Did this today (but with fresh cut vegies) and it was a big hit. Just right for 3 or 4 people. Also, tried it in a slightly deeper casserole dish. Couldn’t have been better! THANK YOU. ????????
Cathy Trochelman says
So happy to hear it! Thanks for the ideas!
Renae says
This was thee BEST Chicken PotPie recipe that I’ve come across….easy ~ took no time to put together and it was ABSOLUTELY delicious! Thank you so much!!! Definitely will keep this one on hand!!! 🙂