This Chicken Pot Pie Recipe has a flaky easy crust, a rich, well seasoned cream sauce, and a hearty veggie packed filling. Make ahead, freeze, and adapt with what you have on hand.
author’s note
Shortcut Chicken Pot Pie That Tastes Incredible!
Chicken Pot Pie is a staple in my home. My boys call it “chicken pie,” and my 6-year-old will even ask for it for breakfast the next morning.
I’ve made the fussy versions where I cook the chicken and complicate every step. Honestly, this easy version tastes just as good. I grab a rotisserie chicken, use frozen peas and corn, keep the sauce rich and well seasoned, and tuck it all in a flaky double crust. Big comfort, little effort.
Ingredients
| Ingredient | Swaps & tips |
|---|---|
| Pie crusts | Use homemade or store bought. Keep dough cold. Chill before rolling. |
| Yukon Gold potatoes | Russets work too. Cook just until tender so they hold shape. |
| Butter & flour (roux) | A 1:1 gluten free flour usually thickens well. Cook the flour for a minute to remove raw taste. |
| Chicken stock | Low sodium lets you control salt. Broth works too for this chicken pot pie recipe. |
| Heavy cream | Use half and half for lighter. Whole milk in a pinch. Simmer longer to thicken. |
| Seasonings | Dried thyme, parsley, or poultry seasoning. Fresh herbs if you have them. Salt to taste. |
| Shredded chicken | Rotisserie is fastest. Leftover grilled or roasted chicken works too. |
| Frozen peas & corn | Add straight from the freezer. They warm through in the sauce. |
| Egg white | Brush on top for a golden, glossy crust. |
How To Make Chicken Pot Pie Recipe
- Prep Crust: Mix flour and salt, cut in butter, add water and egg yolks, knead, and refrigerate two discs.
- Cook Potatoes: Boil until tender, then drain.
- Make Filling: Sauté veggies in butter. Add flour, then chicken stock and cream. Season, simmer until thick, and add chicken, peas, corn, and potatoes.
- Assemble: Roll out crusts, place one in a pan, add filling, top with second crust, and seal edges.
- Bake: Brush with egg white, bake, cool, and serve your chicken pot pie.
Storage
Freezing And Reheating
How To Freeze: Freeze unbaked pies for 30 minutes. Preheat oven to 425°F. Place pie on a baking sheet, cover edges with foil, bake for 30 minutes. Then reduce heat to 350°F and bake for 70-80 minutes.
Reheating: Cover edges with foil and bake at 300°F for 20-30 minutes. Avoid microwaving; use an oven to keep it moist.
Serve Your Chicken Pot Pie Alongside
Salads
Italian Salad Recipe
Side Dishes
Roasted Broccoli Recipe
Fruit Salads
Fruit Salad With Yogurt
Appetizers
French Bread Recipe
Chicken Pot Pie
Chicken Pot Pie features a flaky crust, a rich, creamy sauce, and a hearty, well-seasoned filling. Easy to make and so delicious!
Equipment
- Large skillet or pot
- Pie pan 9-inch, preferably ceramic or glass
Ingredients
- 2 pie crusts see note 1
- 1 cup diced baby gold potatoes 2 small or 1 large
- 4 tablespoons unsalted butter
- 1/3 cup yellow onion diced
- 1 teaspoon minced garlic 2 cloves
- 1 cup thinly sliced carrots 2 to 3 medium carrots
- 1/2 cup thinly sliced celery 1 to 2 stalks
- 1/3 cup all-purpose flour
- 1-3/4 cups chicken stock or broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper see note 2
- 1/2 tablespoon fresh thyme finely minced
- 1 tablespoon fresh flat-leaf parsley finely minced
- 1/4 teaspoon celery seed optional
- 2 teaspoons chicken bouillon powder
- 2-1/2 cups shredded rotisserie chicken or chopped
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 large egg white beaten
Instructions
- Crust: See note 1. In a large bowl, stir together the flour and salt. Using a pastry cutter (or 2 table knives), cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. In a separate bowl, whisk together the egg yolks and water (start with less water and add more as needed) until smooth. Pour into the center of the dry ingredients and stir with a wooden spoon until combined as much as possible.
- Gently knead with your hands to form a dough (add an extra tablespoon or 2 of water if needed). Handle the mixture as little as possible, and once it’s formed into a dough, gently flatten it into a disc. Cut the disc exactly in half and form each half into a smaller disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax before rolling. You can make the crust ahead of time and refrigerate for 1–5 days.
- Preheat oven to 400°F. Add the diced potatoes to a pot (you can peel if desired), cover with water and bring to a boil. Cook until tender, about 10–15 minutes. Remove from heat, drain and set aside.
- Meanwhile, heat the butter in a large skillet or pot over medium-high heat. Once butter is melted, add the onions, cook for 2–3 minutes, and add garlic. Stir in the carrots and celery and cook until tender, stirring occasionally, about 6–8 minutes. Don’t rush this or you’ll have hard pieces of carrot/celery in the pot pie; they don’t get much more tender throughout the rest of the process. Whisk in the flour and cook for about 1 minute to cook off the raw flavor.
- Gradually add the chicken stock and heavy cream, whisking constantly until the sauce is smooth. Next, stir in the salt, pepper, thyme, parsley, celery seed, and chicken bouillon powder. Simmer sauce over medium-low heat for 6–8 minutes or until sauce has thickened. Gently add in diced chicken, frozen peas, frozen corn, and drained cooked potato. Remove from heat and set aside while you roll out the pie dough.
- Roll out the pie crust on a lightly floured surface. Turn the dough about a quarter turn after every few rolls until you have a 12-inch circle of dough. Use the rolling pin to lift up the dough and gently place into a 9-inch pie pan (preferably glass or ceramic; avoid metal). Pour the pot pie filling into the crust. Add top crust. Gently tuck it in with your fingers, making sure it is smooth and the crust is fully sealed; then crimp the edges of the crust.
- With a sharp knife, make a few small slits (to let steam escape) in the center of the top crust. Using a pastry brush, brush the crust and edges with beaten egg white. Bake for 45 minutes, or until the crust is golden brown. (Use a pie shield to protect the edges from browning too much if needed). Cool for 10–15 minutes; cut into slices and serve.
Recipe Notes
Note 1: Make your favorite pie crust or use this recipe (steps 1 and 2 in the instructions):
- 2 and 2/3 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 14 tablespoons unsalted butter, cubed and chilled
- 2 large egg yolks
- 4–6 tablespoons (28g) very cold water
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 32g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 578mg | Potassium: 387mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2589IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I find myself requesting the link to your recipes quite frequently so I’ve decided to sign up! Looking forward to trying them.
I’m so happy to have you here! Thanks Gerri!