Chicken Pot Pie Recipe

Chick­en pot pie is the ulti­mate com­fort food—a warm, savory pie with ten­der chick­en, a creamy sauce, and a flaky crust that brings joy to the whole fam­i­ly. Whether you’re mak­ing it for the first time or per­fect­ing your skills, it’s a dish that’s per­fect for cozy din­ners. Using sim­ple ingre­di­ents like rotis­serie chick­en, store-bought pie crust, and frozen peas, it’s easy to whip up a deli­cious chick­en pot pie recipe in no time. With a gold­en-brown top crust and a creamy, hearty fill­ing, this meal is sure to become one of your favorite things to make for fam­i­ly gath­er­ings or week­night din­ners.

The beau­ty of mak­ing a chick­en pot pie lies in its sim­plic­i­ty. You can start by using left­over chick­en or rotis­serie chick­en, which is both ten­der and fla­vor­ful. After shred­ding the chick­en, sauté a mix­ture of veg­eta­bles such as car­rots, peas, and green beans in a large skil­let with melt­ed but­ter over medi­um heat. Once the veg­eta­bles are ten­der, you’ll add a creamy sauce made from chick­en broth, heavy whip­ping cream, and a bit of cream of chick­en soup to cre­ate that rich fill­ing. If you’re aim­ing for the best results, a dash of white wine can add depth to the sauce. After cook­ing, stir in a table­spoon of corn­starch to thick­en the mix­ture.

The key to a per­fect chick­en pot pie is the crust. Store-bought pie crust, like Pills­bury, makes this recipe easy, but a home­made crust can ele­vate the fla­vor. Roll the dough with a rolling pin and use it to line the bot­tom of a pie dish. After fill­ing the dish with the creamy chick­en mix­ture, add a sec­ond crust on top, cut­ting small slits for ven­ti­la­tion. For an extra gold­en-brown fin­ish, brush the top with an egg wash made from an egg yolk and a lit­tle milk. If you want to add some extra flair, you can even use a sheet of puff pas­try for a lighter, flaki­er top­ping.

Here’s an easy chick­en pot pie recipe that’s deli­cious, com­fort­ing, and sim­ple to make! 🥧✨

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Easy Chicken Pot Pie

Ingredients:

• 2 cups cooked chick­en (shred­ded or diced)
• 1 cup frozen mixed veg­eta­bles (peas, car­rots, corn, green beans)
• 1 can (10.5 oz) cream of chick­en soup
• ½ cup milk
• ½ tea­spoon salt
• ½ tea­spoon black pep­per
• ½ tea­spoon gar­lic pow­der (option­al)
• 1 refrig­er­at­ed pie crust (or 1 can bis­cuit dough for a short­cut)

Instructions:

1️⃣ Pre­heat Oven – Set to 400°F (200°C).

2️⃣ Pre­pare Fill­ing – In a large bowl, mix chick­en, frozen veg­eta­bles, cream of chick­en soup, milk, salt, pep­per, and gar­lic pow­der. Stir until well com­bined.

3️⃣ Assem­ble Pie –

• Roll out one pie crust into a 9‑inch pie dish.
• Pour the chick­en mix­ture into the crust.
• Place the sec­ond crust on top, pinch edges to seal, and cut small slits for ven­ti­la­tion. (If using bis­cuit dough, place bis­cuits over the fill­ing instead of a top crust.)

4️⃣ Bake – Place in the oven and bake for 30–35 min­utes, or until the crust is gold­en brown.

5️⃣ Cool & Serve – Let the pie sit for 5–10 min­utes before slic­ing. Enjoy! 😋

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Mak­ing home­made chick­en pot pie doesn’t have to be intim­i­dat­ing. With easy-to-find ingre­di­ents like rotis­serie chick­en, store-bought pie crust, and a creamy chick­en broth-based sauce, it’s a great recipe for begin­ners. The gold­en-brown top crust and the ten­der, creamy fill­ing make it a clas­sic com­fort food that’s sure to please the whole fam­i­ly. Whether you choose to make it with left­over chick­en or a fresh batch of veg­gies, chick­en pot pie is a cozy, savory meal that will become one of your favorite go-to recipes. So next time you’re crav­ing some­thing warm and sat­is­fy­ing, try this easy chick­en pot pie recipe—it’s the best way to make the most of your left­overs and cre­ate a com­fort­ing meal in no time.