Easy Chicken Pot Pie
Chicken pot pie is one of those dishes that instantly takes you back to cozy family dinners and chilly evenings at home. This easy chicken pot pie recipe combines tender chicken, hearty vegetables, and a rich, creamy sauce all wrapped in a golden, flaky crust. It's the ultimate comfort food that looks impressive but is surprisingly simple to make.
Equipment
- 9-inch pie dish - Glass or ceramic works best for even baking
- Large saucepan or skillet - For making the creamy filling
- Whisk - Essential for creating a smooth, lump-free sauce
- Measuring cups and spoons - For accurate ingredient portions
- Cutting board and knife - To dice the onion and chicken
- Pastry brush - For applying the egg wash to the crust
- Aluminum foil - To protect the crust edges from over-browning
Ingredients
- 2 refrigerated pie crusts (9-inch) - One for the bottom and one for the top
- 3 cups cooked chicken - diced or shredded; rotisserie chicken works perfectly
- 1/3 cup butter - Creates the base for the creamy sauce
- 1 medium onion - diced; adds savory depth to the filling
- 1/3 cup all-purpose flour - Thickens the sauce to perfect consistency
- 1/2 teaspoon salt - Enhances all the flavors
- 1/4 teaspoon black pepper - Adds subtle heat
- 1/4 teaspoon celery seed - Traditional pot pie seasoning
- 1 3/4 cups chicken broth - The savory liquid base
- 2/3 cup milk - Creates creaminess in the sauce
- 2 cups frozen mixed vegetables (peas, carrots, green beans) - thawed; classic pot pie vegetables
- 1 egg - beaten (for egg wash); makes the crust beautifully golden
Instructions
- Preheat your oven to 425°F (220°C). Remove the refrigerated pie crusts from the refrigerator and let them sit at room temperature for 15 minutes. Gather all ingredients and dice or shred the cooked chicken. Thaw and drain the frozen vegetables.
- Unroll one pie crust and gently press it into the bottom and up the sides of your 9-inch pie dish, leaving about 1/2 inch overhang.
- Melt the butter in a large saucepan over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
- Sprinkle the flour over the butter and onion mixture. Whisk constantly for 1-2 minutes. Add the salt, black pepper, and celery seed.
- Slowly pour in the chicken broth while whisking continuously. Add the milk and whisk until smooth. Bring to a gentle boil, then simmer for 2-3 minutes until thickened.
- Remove from heat. Stir in the diced chicken and thawed mixed vegetables. Taste and adjust seasoning if needed.
- Pour the filling into the prepared pie crust. Place the second crust on top, trim excess, seal the edges, and cut 4-5 slits in the top for vents.
- Beat the egg and brush it over the top crust. Place the pie on a baking sheet.
- Bake for 30-35 minutes until the crust is deep golden brown and the filling is bubbling. Cover edges with foil if browning too quickly.
- Remove from oven and let rest on a wire rack for 10-15 minutes before slicing and serving.
Notes
- Prevent a soggy bottom crust by using a glass or ceramic pie dish or blind-baking the bottom crust for 5 minutes.
- Control sauce thickness: simmer longer if too thin or add a splash more broth/milk if too thick.
- Make-ahead: Prepare the filling up to 2 days in advance and refrigerate.
- Use rotisserie chicken or leftover chicken/turkey for quick prep.
- Freeze unbaked assembled pie for up to 3 months; bake from frozen at 375°F for 60-75 minutes.
- Customize with your favorite vegetables, add cheese, or make it vegetarian.
- Reheat slices in the microwave then crisp in a 350°F oven, or bake whole pie covered at 350°F until heated to 165°F internal temperature.
- For extra golden crust, brush with egg wash and avoid pooling in vents.
- Let the pie rest after baking so the filling sets before slicing.