This chicken pot pie recipe is best for cozy meals where you want comfort food that feels homemade, without needing extra sides to feel satisfied. Think weeknight dinners, Sunday supper, and family gatherings.

It’s also very freezer-friendly and can be make ahead. It fits perfectly if you’re looking to meal prep. Have a leftover rotisserie chicken or holiday turkey? Use it to make this delicious chicken pot pie.

How To Make Chicken Pot Pie – Step by step

1 (14.1 ounce) package ready-to-use refrigerated pie crusts ( I used Pillsbury’s)
4 cups diced cooked chicken breast
1 cup frozen peas
1 cup finely chopped onion
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
¾ cup diced carrot
½ cup diced celery
6 tablespoons butter
2 tablespoons finely chopped fresh parsley
1 ½ teaspoons kosher salt
1 teaspoon finely chopped rosemary (Optional)
salt and ground black pepper to taste

1. To a skillet or heavy bottom pan add about six tablespoons of butter and place it over medium heat on your stovetop.

2. Once butter is melted, add in your onions, carrots, and celery.

3. Add in your salt to help them soften and draw out the water. Cook for 5- 6 minutes until they soften and the onions are translucent.

4. As the Veggies cook, chop up my chicken into bite sized pieces. You can use leftover rotisserie chicken. For this, i roasted my chicken breast in a foil pack in the oven with some salt and pepper.

5. Add in a teaspoon of fresh rosemary to the veggies.

6. Next, stir in about a third cup of flour to thicken up our mixture and continue cooking that for about a minute.

7. Add in chicken broth and heavy cream to the mixture as you stir to help loosen up any little bits that may be stuck to the bottom of the pan.

8. Allow the mixture and let it come to simmer to thicken and cook until the vegetables are nice and tender, about five to eight minutes.

9. Next, stir in the chicken and the frozen peas and cook until it thicken to your liking. It should be thick, rich, and creamy. Taste for seasoning and adjust accordingly.

10. Lastly, sprinkle chopped fresh parsley to the chicken mixture to brighten it up a little bit. As the pie cooks, the parsley is going to shrink. Switch off the stove and allow the chicken mixture to cool for atleast 30minutes at room temp and about 1-hr in the fridge.

10. Am using frozen pre-made pie crust that has thawed to room. Unroll your your pie crust and place it on your pie dish. Fill in the pie shell with the chicken mixture.

11. Unroll the second crust and place it right on top of the pie and press the sides together and curl them under to “seal” the pie.

12. Just before placing the pie in the oven, cut about 4 slits on the top crust to let the steam escape as the pie cooks. This way you get a crust that is crispy and flaky on the outside not super soggy.

13. Finally into a 425 oven it goes for about half an hour . Place the pie on a pan in case some spillage. The pan helps keep your oven.

14. After 30 minutes, you have delicious piping hot chicken pot pie. Resist the temptation to cut into it immediately. Allow it 15 minutes to cool and.

15. Serve and enjoy!

Important Recipe Notes

Cool the filling completely before assembling, it makes a whole lot of difference. Cool it at room temperature for 30 minutes, then in the refrigerator for at least 1 hour, or better yet overnight.
Season the filling to enhance the flavor of chicken pot pie. Taste the chicken mixture before cooking and after to ensure it is well seasoned and adjust accordingly. A flat chicken mixture will result in a tasteless chicken pot pie.
Get the filling consistency right before assembly. The mixture should be thick enough to hold it’s shape when scooped with a spoon. If its looks too thick, it’s the right consistency. A watery chicken mixture will stay and remain watery and loose even in the oven.
Bake on the lowest oven rack for a well cooked bottom and perfectly golden top. This way, the bottom which will absorb a lot of the liquid from the chicken mixture has enough time to cook while the top cooks slowly away from direct heat resulting in perfectly golden and flaky top.
Vent the top crust generously with at least 5 cuts to allow steam to escape fully when cooking as the pie contains a lot of moisture. Without enough vents the moisture remains traps lifting the top crust creating a gap and also adding unnecessary moisture that will make your top crust very soggy.
Always rest the pie before slicing into it. At least 15 – 20 minutes. Resting allows the filling to thicken as it sets for clean slices.
Don’t overfill the pie dish as an overfilled pie will overflow, result in a soggy bottom that won’t cook properly and a lifted top that creates a gap from the pressure. Fill your pie to about half an inch to the rim of the pie dish.

Easy Homemade Chicken Pot Pie

Chicken pot pie is one of my favorite comfort dinners that never goes out of style. With such a simple recipe, you get tender chicken and vegetables in a thick, creamy gravy, all tucked under a golden, flaky pie crust. It feels absolutely special, yet it’s doable on a weeknight. Best for cozy meals where you want comfort food that feels homemade, without needing extra sides to feel satisfied. Think weeknight dinners, Sunday supper, and family gatherings.

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Cuisine: American

Ingredients Method

Ingredients

1 package ready-to-use refrigerated pie crusts
4 cups cooked chicken breast
1 cup frozen peas
1 cup finely chopped onion
⅓ cup all-purpose flour
1½ cup chicken broth
½ cup heavy cream
¾ cup diced carrot
½ cup diced celery
6 tbsp butter
2 tbsp chopped fresh parsley
1½ tsp kosher salt
salt and ground black pepper to taste

Method

To a skillet or heavy bottom pan add about six tablespoons of butter and place it over medium heat
Once butter is melted, add in your onions, carrots, and celery
Season with salt to draw out the water. Cook for 5- 6 minutes
As the Veggies cook, chop up my chicken into bite sized pieces
Stir in about a third cup of flour to thicken up our mixture and continue cooking that for about a minute.
Add in chicken broth and heavy cream to the mixture and stir
Simmer for 5 - 8 minutes until the vegetables are nice and tender
Next, stir in the chicken and the frozen peas and cook until it thicken to your liking
Sprinkle chopped fresh parsley and stir
Switch off the stove and allow the chicken mixture to cool for at least 30minutes at room temp and about 1-hr in the fridge.
Unroll your your pie crust and place it on your pie dish.
Fill in the pie shell with the chicken mixture.
Unroll the second crust and place it right on top of the pie
Press the sides together and curl them under to “seal” the pie.
Cut about 4 slits on the top crust to let the steam escape as the pie cooks
Finally into a 425 oven it goes for about half an hour
After 30 minutes, you have delicious piping hot chicken pot pie
Allow it 15 minutes to cool before serving
Serve and enjoy!

What to pair with chicken pot pie ( serving ideas)

This chicken pot pie is a complete meal on it’s own. Its has protein, veggies and starch to make for a complete and satisfying meal. Keep the sides fresh or simple with easy picks such s;

Green salad with a tangy vinaigrette
Cucumber tomato salad
Vinegar slaw
Roasted broccoli
Green beans
Asparagus

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