The smell of buttery crust browning in the oven? Hits me right in the childhood. This Homemade Easy Chicken Pot Pie Recipe brings all that backwithout the long prep or flour clouds hovering over your counters. It’s been popping up in searches because, let’s be honest, we’re all craving cozy lately and TikTok knows it.
This one’s creamy, rich, and mess-free: rotisserie chicken, frozen peas, and pre-made pie crust do all the heavy lifting. It’s like your grandma’s pot pie, but quickerand you don’t have to pluck a chicken or roll dough. Full details in the blog!
I first made a version of this while wrangling kids and trying not to burn the garlic bread. Just me, a tired Tuesday, and a shortcut craving. We’ve tested it a dozen waysit works. You’ll love the secret that makes that double crust impossibly golden.
Why You’ll Love This Recipe
This homemade easy chicken pot pie recipe is a true lifesaver. It’s quick to make, thanks to a few smart shortcuts like pre-cooked rotisserie chicken and refrigerated pie crusts. You’ll feel like you’re serving up grandma’s from-scratch pot pie, but without the hours in the kitchen.
It’s comfort food perfection. Creamy chicken and veggie filling tucked into a golden double crust makes every bite cozy and satisfying. Plus, it’s flexibleperfect for using up leftover chicken or swapping out veggies you already have. It’s all about making life (and dinner) easier without sacrificing flavor.
And here’s the real gem: this recipe works whether you’re whipping up a cozy family dinner on a chilly weeknight or sneaking in some nostalgia for Sunday supper. No fancy ingredients or skills required!
Key Ingredients & Tools
This recipe keeps it simple with ingredients you likely have or can grab quickly. Let me break down the key players:
Refrigerated Pie Crusts: Saves time but still delivers flaky, buttery magic. Let them come to room temp so they’re pliable.
Rotisserie Chicken: Perfectly cooked and shreddedyour shortcut hero. Two and a half cups are all you need.
Frozen Veggies: Thawed mixed vegetables are the star here; no peeling or chopping needed. Instant color and crunch.
Gravy Base: This is a mix of butter, flour, milk, and chicken broth with a boost of poultry seasoning. Creamy, savory, and dreamy!
Tools You’ll Need: A 9” pie plate (glass or ceramic works great) and a pie shield (or foil strips) to keep those edges golden without burning. Bonus if you have a whisk for perfect gravy-making!
Step-by-Step Instructions
Ready to dive in? This is easier than it soundsand way cozier than takeout. Let’s go step by step:
Preheat your oven to 425°F. Place one of the refrigerated pie crusts into your pie plate and set it aside for that luscious filling.
In a medium saucepan, melt your butter over medium heat. Toss in the chopped onion (or dried onion if that’s what you have) and sauté for about 2 minutes until it’s fragrant and tender.
Whisk in the flour, salt, pepper, and poultry seasoning. You’ll create a thick paste that gives your gravy its body.
Gradually pour in the broth and milk while stirring continuously. Let it cook until the mixture becomes thick and bubbly. This takes just a few minutesit’ll feel like a mini magic moment.
Turn off the heat and stir in your chicken and veggies. Once combined, pour the filling into your prepared crust.
Top with the second pie crust, pinching the edges together to seal. Cut a few slits into the top (we don’t want a pie explosion!) and bake for 30–40 minutes, using foil strips or a pie shield for the last 15-20 minutes to protect the crust edges.
Let the pie cool for about 5 minutes before serving. The hardest part? Waiting.
Pro Tips & Variations
Even lazy chicken pot pie has room for little tweaks! Whether they’re out of necessity or creativity, here are a few ideas:
Make it vegetarian: Double up on the veggies and use veggie broth instead of chicken stock. It’s still hearty and satisfying!
Switch up the veggies: Peas and carrots are classic, but green beans, corn, or even diced potatoes could swap in beautifully.
Forgot the pie shield? No problem. Use small strips of foil and wrap around the edges of the crust. Same result with minimal effort.
Crunched for time? Skip sautéing fresh onions and just use dried onion flakes. Easy peasy!
Pro Tip: Want that golden crust? Brush the top with a bit of milk or melted butter right before baking. Shine, shine, shine!
Serving, Storage & Reheating
This pot pie is a dream fresh from the oven, but it’s also a champ when it comes to leftovers. Here’s how to make the most of it:
Storage Option
How To
Time
Refrigerate
Cover tightly with foil or plastic wrap, or transfer to an airtight container.
Up to 3 days
Freeze
Wrap the whole pie or individual slices in plastic wrap and foil.
Up to 3 months
Reheating: Pop a slice into the microwave for 1-2 minutes, or warm the whole pie in the oven at 350°F until heated through. You might want to shield those crust edges again while reheating in the oven!
Serve your pot pie with a simple side salad or a warm bread roll for extra coziness. And don’t forget to soak in those happy, comfort-filled vibes!
Expert Says: The Science Behind Comfort in a Homemade Easy Chicken Pot Pie Recipe
Creating a homemade easy chicken pot pie recipe allows you to control the texture and flavor balance, ensuring tender chicken and creamy filling. From a culinary perspective, evenly cooking the filling while achieving a flaky crust is key to unlocking this classic comfort dish’s full potential.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
How I Finally Nailed My Homemade Easy Chicken Pot Pie Recipe
Perfecting this homemade easy chicken pot pie recipe was a slow dance with burnt crusts and under-seasoned filling. After many attempts, I learned to balance flavors and timing just right, turning those kitchen blunders into a warm, comforting dish my whole family loves. This recipe truly comes from plenty of real, hands-on cooking experience.
FAQs ( Homemade Easy Chicken Pot Pie Recipe )
How do I make the crust flaky?
Use cold butter and ice-cold water while preparing the dough to keep it from warming up. Avoid overmixing to prevent gluten development, which can toughen the crust. Chilling the dough before rolling helps maintain its texture, yielding a tender, flaky crust perfect for this meal.
Can I use leftover chicken for this dish?
Absolutely, leftover cooked chicken works great here and saves prep time. Shred or chop it into bite-sized pieces before adding to the filling. This makes it an easy chicken pot pie casserole option, perfect for quick dinners without sacrificing flavor.
How long does it take to bake?
Bake the pie at 375°F for about 35 to 40 minutes or until the crust is golden and the filling is bubbling. If using frozen pie crusts, let them thaw slightly before baking for best results. Cover the edges if they brown too quickly to avoid burning.
Can I make this in advance?
You can prepare the filling and crust a day ahead, then refrigerate separately. Assemble and bake the next day for fresh, hot pot pie. This approach works well for easy weeknight meals or when hosting to save time in the kitchen.
What vegetables are best for the filling?
Classic veggies like carrots, peas, and celery provide sweet crunch and texture. You can also add mushrooms or green beans for variety. Frozen mixed vegetables are a convenient, time-saving alternative without compromising flavor in this recipe.
Conclusion
This Homemade Easy Chicken Pot Pie Recipe is a true weeknight winnerready in under an hour, with buttery crust and that rich, creamy filling everyone loves. You’ll adore how the golden double crust encases tender chicken and veggies, delivering cozy comfort straight from your oven. It’s the kind of meal that feels like a warm hug after a busy day, yet simple enough to toss together without stress.
Here’s a little secret from my kitchen: brushing the top crust with melted butter before baking gives you that perfect, golden shine we all crave. Feel free to swap veggies or even try it as a lazy chicken pot pie by skipping fresh onionsjust dried flakes work great. Leftovers? They reheat beautifully in the oven, crust still flaky and filling still comforting, like a little second round of love.
Have you tried this or a similar pot pie growing up? I’d love to hear your stories or see your creationssnap a photo and share it with us! Bookmark this easy chicken pot pie casserole recipe for those chilly nights ahead. Cozy meals like this remind us why homemade food feels like home.
Chicken Pot Pie is comfort food at its best with tender chicken, vegetables, and gravy baked into a flaky crust. This easy chicken pot pie recipe is perfect for a quick family dinner or a lazy Chicken Pot Pie meal.
Ingredients
Scale
1 box refrigerated pie crusts at room temp 14.1 ounce
1/3 cup butter
1/3 cup chopped onion or 1.5 Tb dried onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1 3/4 cup chicken broth or stock
1/2 cup milk I used 2%
2 1/2 cups cooked or shredded chicken
2 cups frozen mixed veggies thawed
Instructions
Preheat the oven to 425° F.
Press one pie crust into a 9 inch pie plate and set aside.
Melt the butter in a medium saucepan over medium heat and cook the chopped onion until tender.
Whisk in flour, salt, pepper, and poultry seasoning until thickened.
Gradually stir in milk and chicken broth and cook until thick and bubbly.
Stir in shredded chicken and mixed veggies then remove from heat.
Pour mixture into prepared crust, top with second crust, seal edges, and cut slits in top.
Bake 30 to 40 minutes, covering edges with foil for last 15 to 20 minutes to prevent burning.
Let pie stand 5 minutes before slicing.
Notes
A classic Pillsbury recipe Use shredded chicken Turkey or make it vegetarian by doubling the veggies A homemade pie dough can be used Store covered for 2-3 days in the fridge ⭐️ Final Step Please let me know how you liked this recipe by leaving a review and rating below Your feedback supports my small business and allows me to continue providing free high quality recipes For crisp tops, broil 2–3 minutes at the end
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
