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The Best, Easy Chicken Pot Pie

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Donna Urso

Comfort food has been a favorite on my menu lately.  You know this if you've been following along regularly.  Trying times call for comfort food, don't you agree?

Chicken pot pie has been on my menu rotation lately.  It's been an easy meal to prepare and oh, so comforting to eat.  You’ll be surprised just how easy it is to make chicken pot pie from scratch.  

Weeknight Chicken Pot Pie

The Best, Easy Chicken Pot Pie

Here are some keys to an easy, yummy chicken pot pie.
Chicken pot pie is the ultimate comfort food, and with this quick and easy recipe, you can have a warm, delicious meal on the table in no time. Whether you're looking for a cozy weeknight dinner or a crowd-pleasing dish for a family gathering, this chicken pot pie recipe is a winner. Let's dive right in!

Three Ways to Make Chicken Pot Pie Easy

1. Make chicken pot pie when you have leftover chicken or buy a rotisserie chicken.

2. Use your favorite brand of prepared pie crust. Making your own pie crust from scratch is wonderful, but not the quickest, easiest option.

3. Use a package of frozen mixed vegetables. I like a mixture of carrots, peas, corn, and green beans. The frozen mixed vegetables are not only convenient but also add a nice variety of colors and textures to your pot pie. Feel free to use your favorite blend, but make sure it includes classics like peas and carrots.

Keys to the Most Delicious Chicken Pot Pie

1. Use chicken stock instead of chicken broth. If you have homemade chicken stock on hand you are in luck.  Otherwise, use your favorite brand of prepared chicken stock.

2. Taste your chicken.  Is it well-seasoned?  If the chicken tastes bland you'll want to punch up the seasoning.  If your chicken is well-seasoned you can go easier on the additional seasoning.

3. Balance Your Seasoning: Season your filling with salt, pepper, and your favorite dried herbs. Thyme, rosemary, or poultry seasoning are all excellent choices to enhance the flavor of your pot pie. Add a little of your favorite dried herbs.  I like a little Bell's Poultry seasoning or a little thyme.  Choose what you like.

4. Properly Thicken the Sauce: When making the sauce, ensure you cook the butter and flour mixture (called a roux) until it's a light golden color. This step is crucial for eliminating any raw flour taste in your pot pie.

5. Evenly Distribute Ingredients:  When assembling your pot pie, evenly distribute the diced chicken and mixed vegetables in the pie crust. This ensures that every bite is loaded with deliciousness. Don't skimp on the chicken.  Comfort food is hearty food.  

6. Ventilation: Cut a few slits or a decorative pattern into the top crust to allow steam to escape while baking. This prevents your pot pie from becoming overly soggy.

Ingredients You Will Need

  • 2-3 cups cooked chicken diced
  • 1/2 large onion, chopped
  • 2 stalks celery, chopped
  • 5-Tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup milk
  • 1 3/4 cups chicken stock
  • 1 pkg frozen mixed vegetables
  • salt and pepper to taste
  • 1/2 teaspoon favorite dried herbs
  • 2 prepared pie crusts

How to Make Weeknight Chicken Pot Pie

Preheat your oven to 425 degrees F.  Take your pie crusts out of the refrigerator to warm slightly on your counter before rolling them out to use.  Lightly grease your pie plate with a little solid shortening.

Melt the butter in a pot over medium heat.  Add the onion and celery.  Add a little salt and pepper.  I start with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the vegetables soften, about five minutes.

Add the flour to the pan and stir to make a paste.  Cook for about one minute.

Add the milk, chicken stock, and herbs.  Cook until it boils and thickens.  Taste for seasoning and adjust as needed.

Add the frozen vegetables and chicken.  Stir to combine. Remove from the heat.

Remove the pie crusts from the wrappings and flatten them.  I like to use my rolling pin to roll them out a little more.  That way I always have plenty of room to crimp the edges. Place one of the crusts into the pie plate.  

Add the chicken mixture.  Top with the second crust and crimp the edges.  Cut some vents in the top crust.  Brush on a little milk or cream to encourage browning.  I like the crust on my chicken pot pie to be very brown.

Bake in the center of your preheated oven for about one hour, or until the filling is bubbling. Remove and let sit to cool a bit before cutting. I usually wait for 20-30 minutes.

Frequently Asked Questions

Can I use leftover Thanksgiving turkey instead of chicken?

Absolutely! Leftover turkey works wonderfully in this recipe, making it a great option for repurposing holiday leftovers.

Can I make a vegetarian version of this pot pie?

Yes, you can! Simply omit the chicken and use vegetable stock instead of chicken stock. You can also add more veggies or substitute with your favorite meat alternatives.

Can I freeze chicken pot pie for later?

Yes, you can freeze this chicken pot pie for future meals. Wrap it tightly in foil or plastic wrap, and store it in the freezer for up to three months. When you're ready to enjoy it, bake it directly from the freezer, adding a few extra minutes to the baking time.

Weeknight Chicken Pot Pie Recipe

weeknight dinner, pot pie, chicken dinner
dinner
American
Yield: 6
Author: Donna Urso
Weeknight Chicken Pot Pie

Weeknight Chicken Pot Pie

A quick and easy chicken pot pie recipe that will have you savoring the comforting flavors of a classic dish without spending hours in the kitchen.
Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 20 M

Ingredients

Instructions

  1. Preheat your oven to 425 degrees F. Take your pie crusts out of the refrigerator to warm slightly on your counter before rolling them out to use. Lightly grease your pie plate with a little solid shortening.
  2. Melt the butter in a pot over medium heat. Add the onion and celery. Add a little salt and pepper. I start with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the vegetables soften, about five minutes.
  3. Add the flour to the pan and stir to make a paste. Cook for about one minute.
  4. Add the milk, chicken stock, and herbs. Cook until it boils and thickens. Taste for seasoning and adjust as needed.
  5. Add the frozen vegetables and chicken. Stir to combine. Remove from the heat.
  6. Remove the pie crusts from the wrappings and flatten them. I like to use my rolling pin to roll them out a little more. That way I always have plenty of room to crimp the edges. Place one of the crusts into the pie plate.
  7. Add the chicken mixture. Top with the second crust and crimp the edges. Cut some vents in the top crust. Brush on a little milk or cream to encourage browning. I like the crust on my chicken pot pie to be very brown.
  8. Bake in the center of your preheated oven for about one hour, or until the filling is bubbling. Remove and let sit to cool a bit before cutting. I usually wait for 20-30 minutes.

Recommended Products

9-inch pie plate
Measuring Spoons

Nutrition Facts

Calories

509.93

Fat (grams)

29.7 g

Sat. Fat (grams)

12.29 g

Carbs (grams)

37.92 g

Fiber (grams)

2.07 g

Net carbs

35.86 g

Sugar (grams)

2.83 g

Protein (grams)

21.57 g

Sodium (milligrams)

428.37 mg

Cholesterol (grams)

73.37 mg

Nutritional information is approximate.

Similar Recipes

Spicy Italian Stuffed Peppers

Crustless Taco Pie

Shepherd's Pie

©Just One Donna

Enjoy!



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