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    🏠Home » Recipes » Comfort Food Recipes

    Easy Chicken Pot Pie

    Dec 2, 2021 | Last Updated Apr 8, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.63 from 8 votes

    Homemade Chicken Pot Pie is classic comfort food made easy with refrigerated pie crusts, rotisserie chicken, or fresh chicken. Packed with delicious vegetables and tender chicken, it makes a perfect weeknight dinner.

    chicken pot pie on white plate

    Table of Contents
    • 🐓Ingredients for Chicken Pot Pie
    • 👨‍🍳How to Cook Chicken Pot Pie
    • ❓FAQs
    • ❄️Storing Chicken Pot Pie
    • 📖Comfort Food Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    This recipe is a simple old-fashioned pot pie and a basic recipe that you can modify for your needs. Please don't feel you need to do this precisely as I did. Make it a turkey pot pie with leftover turkey. Add more veggies or make your own crust. Or spice to your taste.

    I take requests for recipes, especially if they come from my wife. Chicken pot pie is one of her favorites, and we had several packages of Pillsbury pie crusts left.

    I researched many recipes for this, but none did it for me. For example, the ATK (American Test Kitchen) chicken pot pie recipe has 25 ingredients. I have 10. Guess which one has less work? I knew what I wanted and went full speed ahead with the simple technique I planned at the beginning.

    There are lots of things you can vary in this recipe. But my method is straightforward with excellent results. I included more steps than I usually include, but they are baby steps and go quickly.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    This is an "everyday" type recipe for a family, not a company. But a very solid 4. Much better than you will get in most places. It's got a great taste that warms to the bone.

    🐓Ingredients for Chicken Pot Pie

    Chicken (or Turkey)

    Any chicken will do. It should be shredded or diced into fork-size bites.

    I have included instructions for raw chicken, which is what I usually use.

    But, precooked chicken is an excellent choice, like a rotisserie chicken. Mix the precooked chicken in when the veggies are added. You will need 3 to 4 cups of chicken.

    This recipe makes a great turkey pot pie. Mix 3 to 4 cups of the leftover turkey with the vegetables, just like the precooked chicken.

    Pie Crust

    The pie crust can be homemade, but that takes this recipe from easy to moderately complex for most people. I would need to change the name from "easy."

    The recipe uses two pie crusts, so the refrigerated two-pack is perfect.

    Vegetables

    The vegetables can be any of your choices, but you need about 2 cups total, so mix and match what you want.

    Most commonly, carrots and peas are added. Potatoes are also commonly added with mushrooms and celery.

    Be sure to cut the carrots thin. Quarter-inch is just about right. Thick will not cook well. Also, if you use potatoes, they need to be small cubes.

    You can use frozen mixed vegetables if you want.

    Seasoning

    I consider pot pie as simple comfort food, so I keep it simple with a small onion along with salt and pepper.

    Add some rosemary, fresh thyme, poultry seasoning, or garlic powder if you want to be a fancier flavor.

    👨‍🍳How to Cook Chicken Pot Pie

    1. While the oven preheats, chop vegetables and trim chicken.
    2. Cook chicken and onion in a large skillet.
    3. Remove the chicken and make an easy slurry gravy.
    4. Add the vegetables and chicken back into the gravy and simmer for 5 minutes.
    5. Prepare a standard size pie pan with a refrigerated crust.
    6. Fill the pie crust with fill with the gravy mixture.
    7. Cover with a second pie crust and vent.
    8. Bake for about 40 minutes. Protect the edges with foil about halfway through baking.
    9. Be sure to let the pie set for at least 10 minutes before cutting.

    ❓FAQs

    What size pie pan to use?

    A standard pie pan is 9 inches and 1-¼ inches deep. There are bigger and deeper pans. It can be a bit bigger, but the stand pan is best.

    Can I use pre-made gravy?

    Yes, but please don't. Making your own is very easy and much better.

    I use a combination of broth and milk to make a tasty creamy gravy for the filling.

    See How to Make Gravy from Scratch for more information on homemade gravy.

    Can I make the "gravy" thicker or thinner?

    Yes. To make thicker gravy, make up more of the milk/flour mixture and slowly whisk into the gravy until you get the thickness you want.

    Add a little broth, milk, or water to make the gravy thinner.

    Do I need to protect the edges of the pie crust?

    Yes, like most pies, the edge will overbake. There are metal shields sold to protect the crust edge, but foil will also work. Leave the shield or foil on for the first half of baking, then remove.

    The bottom crust of the pie is soggy. Can I help with that?

    There is an old trick of putting pies on baking trays preheated in the oven. It will melt the fat in the crust faster and create a shield to prevent the filling from penetrating the crust.

    ❄️Storing Chicken Pot Pie

    After cooking, chicken pot pie can be stored refrigerated for 3-4 days covered. It can also be frozen for 3-4 months, sealed airtight.

    Uncooked chicken pot pie can be sealed airtight with plastic wrap and foil for 3-4 months. To cook, thaw in the refrigerator overnight and then bake like fresh.

    📖Comfort Food Recipes

    Leftover Turkey Tetrazzini

    Classic Tuna Noodle Casserole with Parmesan Topping

    Cheesy Chicken, Broccoli and Rice Casserole

    Part of the Leftover Ham and Turkey Recipe Roundup

    This recipe is listed in these categories. See them for more similar recipes.

    Chicken Recipes, Comfort Food Recipes
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    🖼️Step-by-Step Photo Instructions

    chopped onion and carrot on a black board

    Preheat the oven to 400°. Dice one small or ½ medium onion and two carrots. Try to keep the carrots no thicker than ¼ inch.

    raw chicken cut into small cubes

    Clean and cut two skinless boneless chicken breasts into ½ to ¾ inch cubes. If you have one of those huge breasts, one will do. If using precooked chicken or turkey, skip to mixing the flour solution, saute the onion and proceed.

    cooking raw chickenh with onion in a black pan

    Use a large pan over medium-high heat with 2 teaspoons of oil. Add chicken and onion. Cook until onion is transparent—about 8-10 minutes.

    Tupperware shaker with flour mixture

    While chicken cooks, mix ½ cup milk with ⅓ cup of flour and mix well either in a bowl with a whisk or a Tupperware shaker.

    moving cooked chicken into a bowl

    Pour the chicken into a bowl and set it aside. Leave as much of any liquid in the pan, and the onion doesn't matter if it stays with the liquid.

    pouring broth into black pan

    Add one 14 oz can of chicken broth, ½ tsp salt, and ¼ pepper. Bring to a boil over medium-high heat, then decrease to medium heat.

    pouring flour mixture into broth with whisk

    Slowly add the milk/flour mixture while continuously whisking. Continue to whisk until thickened, about 2-3 minutes. You may not need all the flour solution.

    cooking chicken with carrots and peas in gravy

    Stir the chicken and veggies into the gravy and simmer for 5 minutes to precook the vegetables while you get your pie crust ready if not done already.

    covering the filling with the second crust

    Add the mixture to the pie crust and cover with a second crust.

    cutting vents into the top pie crust

    Pinch and seal the edges together and cut multiple slits in the top crust to vent steam.

    protecting the edge of a chicken pot pie with foil

    Bake, and after about 20 minutes, protect the edge of the crust with aluminum foil or a shield to prevent burning.

    whole browned chicken pot pie

    Bake for about a total of 40 minutes until golden brown. Let sit for 5-10 minutes before serving.

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    📖Recipe

    chicken pot pie on white plate

    Easy Chicken Pot Pie

    From Dan Mikesell AKA DrDan
    Homemade Chicken Pot Pie is classic comfort food made easy with refrigerated pie crusts, rotisserie chicken, or fresh chicken. Packed with delicious vegetables and tender chicken, it makes a perfect weeknight dinner.
    Tap to leave a Rating
    4.63 from 8 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings #/Adjust if desired 6 servings

    Ingredients

    US Customary - Convert to Metric
    • 2 pie crusts
    • 2 Skinless boneless chicken breast - 1 to 1 ½ pound
    • 1 small onion - chopped or ½ medium
    • 2 medium carrots - pealed and cut into ¼ inch slices
    • 1 cup frozen peas
    • 14 oz chicken broth
    • ⅓ cup flour
    • ½ cup milk
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Optional ingredients

    • 3-4 cups precooked chicken or turkey - replace the raw chicken
    • 1 cup sliced mushrooms - optional
    • 1 rib diced celery - optional
    • 1 large potato-diced small - optional
    • 1 egg whipped and brushed on the top crust - optional

    Instructions

    • Preheat oven to 400°. Dice one small or ½ medium onion and two carrots. Try to keep the carrots no thicker than ¼ inch.
      chopped onion and carrot on a black board
    • If using fresh chicken, clean and cut two skinless boneless chicken breasts into ½ to ¾ inch cubes. If you have one of those huge breasts, one will do. If using precooked chicken or turkey, skip to mixing the flour solution and saute the onion and proceed.
      raw chicken cut into small cubes
    • Use a large pan over medium-high heat with 2 teaspoons of oil. Add chicken and onion. Cook until onion is transparent—about 6-8 minutes.
      cooking raw chickenh with onion in a black pan
    • While chicken cooks, mix ½ cup milk with ⅓ cup of flour and mix well either in a bowl with a whisk or a Tupperware shaker.
      Tupperware shaker with flour mixture
    • Pour the chicken into a bowl and set it aside. Leave as much of any liquid in the pan, and the onion doesn't matter if it stays with the liquid.
      moving cooked chicken into a bowl
    • Add one 14 oz can chicken broth, ½ tsp salt, and ¼ pepper. Bring to a boil over medium-high heat, then decrease to medium heat.
      pouring broth into black pan
    • Slowly add the milk/flour mixture while continuously whisking. Continue to whisk until thickened, about 2-3 minutes. You may not want to use all the flour solution.
      pouring flour mixture into broth with whisk
    • Stir the chicken and veggies into the gravy and simmer for 5 minutes while you get your pie crust ready if not done already.
      cooking chicken with carrots and peas in gravy
    • Add the mixture to the pie crust and cover with a second crust.
      covering the filling with the second crust
    • Pinch and seal the edges together and cut multiple slits in the top crust.
      cutting vents into the top pie crust
    • Bake and after about 20 minutes protect the edge of the crust with aluminum foil to prevent burning.
      protecting the edge of a chicken pot pie with foil
    • Bake for about a total of 40 minutes until golden brown. Let sit for 5-10 minutes before serving.
      whole browned chicken pot pie
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. You can use skinless boneless chicken thighs or precooked chicken or turkey. If the thighs, then 1 to 1 ½ pounds. If using precooked chicken or turkey, then 3-4 cups.
    2. You need about 2 cups of veggies. I chose peas and carrots. Mushrooms, celery, and potatoes are common choices. You can use frozen mixed vegetables.
    3. Be sure the carrots are cut only about ¼ inch thick. If using potatoes, the small cubes.
    4. You can make your own pie crust but that is too much work for me.
    5. This is pretty bland. Add some rosemary or thyme if you wish—other options in the post.
    6. This makes a great turkey pot pie—excellent use of your Thanksgiving leftover turkey.
    7. Good refrigerated for 3-4 days. See post for freezing instructions.
     

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 364 kcal (18%) | Carbohydrates : 43 g (14%) | Protein : 11 g (22%) | Fat : 17 g (26%) | Saturated Fat : 7 g (35%) | Polyunsaturated Fat : 0.2 g | Monounsaturated Fat : 7 g | Cholesterol : 26 mg (9%) | Sodium : 661 mg (28%) | Potassium : 142 mg (4%) | Fiber : 2 g (8%) | Sugar : 4 g (4%) | Vitamin A : 3950 IU (79%) | Vitamin C : 8.3 mg (10%) | Calcium : 40 mg (4%) | Iron : 0.9 mg (5%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published May 10, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Brad

      November 12, 2020 at 9:52 pm

      Hi Dan,
      I was thinking of adding celery and potatoes to the pot pie. Could the celery be cooked with the chicken and onion and would the potatoes be added with the chicken broth and be boiled?
      Thanks,
      Brad

      Reply
      • Dan Mikesell AKA DrDan

        November 12, 2020 at 10:16 pm

        Hi Brad,
        I would guess to add them with the carrots and be sure to cut them small. Simmer for about 10-15 minutes before adding the peas and moving to the crust. That is all a guess but that cooking combined with the time in the oven probably will do it. If you try it, post back here so others will know.
        Dan

    2. Lee

      February 06, 2019 at 7:57 am

      Your earlier recipe with buttermilk or milk and some vinegar is more handy and easier to do.

      Reply
      • Lee

        December 04, 2021 at 5:39 am

        4 stars
        Yes, it was very nice, can't remember exactly what type of flour and how it was mixed with milk and vinegar. It also added rosemary and garlic (it is never too much garlic) while cooking the chicken.

    3. Catherine

      November 29, 2018 at 9:59 pm

      I will try that! I love your site and visit often.

      Reply
    4. Betsie

      November 29, 2018 at 8:09 am

      What size pie dish is used?

      Thank you,
      Betsie

      Reply
      • DrDan

        November 29, 2018 at 8:41 am

        Hi Betsie,

        Welcome to the blog.

        Standard 9 inch pie pan.

        Dan

    5. Catherine Langell

      November 28, 2018 at 5:07 pm

      I love this recipe and have made it many times. Only issue I can't solve is why the sauce/filling is runny after I bake it. When the pie goes in, it's thick but after I bake it, it comes out runny and does not thicken upon cooling.

      Reply
      • DrDan

        November 28, 2018 at 5:25 pm

        Hi Catherine,

        Welcome to the site or at least commenting.

        I admit it is a bit runny. The more flour, the thicker it will be, so increase the flour. So try 1/2 cup of flour or even a little more. The should help a lot.

        Dan

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