Easy Chicken Pot Pie
This chicken pot pie is a hearty, make-once-eat-twice kind of dinner that works just as well for a Sunday family meal as it does for leftovers later in the week.
With cooked chicken, a simple creamy filling, and refrigerated pie crust, it's a favorite option when you want something warm and filling without a long prep list.
It's baked until golden, slices clean once cooled, and feels like a complete meal without needing much on the side.
This recipe usually happens when I already have cooked chicken and want to turn it into a full dinner without overthinking it. Everything comes together in one skillet before it goes into the oven, which keeps the process easy to manage on a busy day.
Why You'll Love This Recipe
- It works well with leftover or rotisserie chicken. Using cooked chicken shortens prep time and makes this recipe easier to plan around what's already in the fridge.
- The filling is cooked before baking. Thickening the sauce on the stovetop helps control the texture and prevents a runny pie.
- It slices clean once cooled. Letting the pie rest allows the filling to set, which makes serving and storing leftovers easier.
Ingredients
- Cooked chicken - Provides structure and makes the pie filling substantial
- Butter - Forms the base of the sauce and adds richness
- Onion - Adds savory flavor to the filling
- Carrots - Add texture and light sweetness
- Celery - Balances the filling with a mild, savory note
- All-purpose flour - Thickens the sauce so the filling holds together
- Chicken broth - Builds the main savory flavor of the filling
- Whole milk - Softens the broth and creates a creamy consistency
- Salt - Enhances all the other flavors
- Black pepper - Adds mild heat
- Dried thyme - Gives the filling a traditional, savory flavor
- Refrigerated pie crusts - Create structure and allow the pie to bake evenly
How to Make This Chicken Pot Pie Recipe
Step 1: Melt the butter in a skillet over medium heat. Add the onion, carrots, and celery and cook until softened.
Step 2: Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens.
Step 3: Add the chicken, salt, black pepper, and dried thyme and stir to combine.
Step 4: Transfer the filling to a pie dish lined with one pie crust. Top with the second crust, crimp the edges, and cut small vents in the top.
Step 5: Bake at 400°F for 35-40 minutes, until the crust is golden. Allow the pie to cool fully before slicing.
Substitutions and Easy Swaps
- Half-and-half can be used in place of whole milk.
- Cooked turkey can be used instead of chicken in the same amount.
- Dried rosemary can replace dried thyme if needed.
What To Serve With Chicken Pot Pie
A green salad works well on the side, and steamed vegetables are an easy option if you want something warm. Dinner rolls are also a good choice.
Storage and Reheating
Store leftovers covered in the refrigerator for up to 3 days. The pie can be frozen baked or unbaked for up to 2 months. Reheat in the oven until heated through.
FAQs
Can I make chicken pot pie ahead of time?
Yes. Chicken pot pie can be assembled ahead of time and refrigerated for up to 24 hours before baking, or frozen for longer storage.
Should chicken pot pie be baked covered or uncovered?
Chicken pot pie is baked uncovered so the crust can brown properly.
How do I keep the bottom crust from getting soggy?
Cooking the filling before baking helps reduce excess moisture and keeps the bottom crust from becoming soggy.
Can I freeze chicken pot pie?
Yes. Chicken pot pie can be frozen either baked or unbaked for up to two months.
What's the best chicken to use for chicken pot pie?
Cooked chicken breasts, thighs, or rotisserie chicken all work well and can be used interchangeably.
More Chicken Dinners You'll Love
- Baked Lemon Garlic Chicken Breasts
- Sheet Pan BBQ Chicken Thighs and Vegetables
- Crockpot White Chicken Chili
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Easy Chicken Pot Pie
Ingredients
- 3 cups cooked chicken diced or shredded
- 2 tablespoons butter
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 refrigerated pie crusts
Instructions
- Melt the butter in a skillet over medium heat. Add the onion, carrots, and celery and cook until softened.
- Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens.
- Add the chicken, salt, black pepper, and dried thyme and stir to combine.
- Transfer the filling to a pie dish lined with one pie crust. Top with the second crust, crimp the edges, and cut small vents in the top.
- Bake at 400°F for 35-40 minutes, until the crust is golden. Allow the pie to cool fully before slicing.
Notes
- Let the pie cool before slicing so the filling can set properly.
- If the crust starts to brown too quickly, loosely cover the top with foil near the end of baking.
- This recipe works well with leftover or rotisserie chicken and can be frozen before or after baking for later use.
Nutrition
Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
