Is there any meal more comforting, more satisfying, or more soul-warming than a classic, homemade Chicken Pot Pie? This incredible, from-scratch-tasting recipe is the ultimate one-dish wonder, featuring a rich, savory, and unbelievably creamy chicken and vegetable filling, all tucked under a flaky, buttery, and perfectly golden-brown pie crust.
This isn’t just a recipe; it’s a guide to the ultimate comfort food classic, made easy for a busy weeknight. We’ll show you the simple secrets to a perfect, rich gravy and how a few smart shortcuts, like a rotisserie chicken and a refrigerated pie crust, can help you create this stunning, crowd-pleasing meal with minimal effort. This is the kind of satisfying, nostalgic dinner that brings the whole family to the table.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Classic
What makes this Chicken Pot Pie recipe so spectacularly delicious is its incredibly rich and creamy homemade filling and its foolproof, flaky top crust. The secret to the savory filling is a classic, from-scratch gravy made with a simple roux, chicken broth, and milk, and seasoned perfectly with poultry seasoning. This luscious sauce is then loaded with tender, bite-sized pieces of cooked chicken and a classic medley of mixed vegetables. The entire dish is crowned with a simple, convenient refrigerated pie crust, which bakes up to be wonderfully golden and flaky, and—because it’s a top crust only—it will never have a soggy bottom!
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Essential Ingredients for This Cozy Casserole
This recipe uses a handful of smart shortcuts and pantry staples to create its signature comforting and savory flavor.
- The Shortcut Stars:
- Refrigerated Pie Crust: This is the key to an incredibly easy and impressive crust! A single sheet of your favorite brand of store-bought, refrigerated pie crust makes a wonderfully flaky, buttery, and golden-brown topping with zero extra work.
- Cubed Cooked Chicken: This recipe is the absolute best and most delicious way to use up leftover cooked chicken or Thanksgiving turkey! If you don’t have leftovers, about 3 cups of shredded rotisserie chicken is a fantastic and convenient substitute that makes this a wonderful and easy year-round meal.
- The Rich & Creamy Filling:
- The Gravy: A classic, rich, and creamy gravy made from a simple roux (a cooked paste of butter and flour), savory chicken broth, and milk.
- Poultry Seasoning: This classic, aromatic herb blend is the secret to that nostalgic, “Thanksgiving-in-a-bowl” flavor. It’s typically a savory mix of sage, thyme, and marjoram.
- Frozen Mixed Vegetables: A bag of frozen mixed vegetables (which typically includes a classic blend of peas, carrots, corn, and green beans) is a fantastic shortcut that saves a ton of chopping and prep time.
Step-by-Step to the Best Homemade Chicken Pot Pie
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Make the Rich and Creamy Chicken & Vegetable Filling
Step 1: First, preheat your oven to a hot 450°F (232°C). Grease a 9-inch deep-dish pie plate.
Step 2: In a large saucepan, heat the 2 tablespoons of canola oil over medium-high heat. Add the 1 chopped medium onion and cook, stirring, until it is tender.
Step 3 (Make the Roux): Stir in the 1/2 cup of all-purpose flour and the 1 teaspoon of poultry seasoning until they are well blended with the onion.
Step 4: Slowly and gradually, while whisking constantly, pour in the 1 can of chicken broth and the 3/4 cup of 2% milk until the mixture is completely smooth.
Step 5: Bring the sauce to a boil, stirring it constantly. Let it cook and stir for 2 to 3 minutes, until the sauce has thickened into a beautiful, smooth gravy.
Step 6: Stir in the 3 cups of cubed cooked chicken and the 2 cups of thawed, frozen mixed vegetables.
Part 2: Assemble and Bake Your Pot Pie
Step 1: Transfer the hot chicken and vegetable mixture to your prepared 9-inch deep-dish pie plate.
Step 2: Carefully unroll your sheet of refrigerated pie crust and place it over the top of the filling.
Step 3: Trim the crust so that it overhangs the edge of the pie plate by about 1/2 inch. Tuck the edge of the crust under itself and use your fingers or a fork to crimp and seal the edges.
Step 4: Use a sharp knife to cut a few small slits in the center of the crust. This is a crucial step that will allow steam to escape as the pie bakes, which is the secret to a crispy, not soggy, crust.
Step 5: Bake for 15 to 20 minutes, until the crust is a beautiful, deep golden brown and the filling is hot and bubbly.
Let the pot pie cool for a few minutes before serving.
The Best Easy & Creamy Homemade Chicken Pot Pie
An easy, homemade recipe for a classic chicken pot pie with a single top crust. This comforting dish features a creamy filling made from a simple roux-thickened sauce with chicken broth and milk. The sauce is loaded with cubed cooked chicken, thawed frozen mixed vegetables, and chopped onion. The entire mixture is poured into a deep-dish pie plate, covered with a sheet of refrigerated pie crust, and baked until the filling is bubbly and the crust is golden brown.
Ingredients
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1/2 cup all-purpose flour
- 1 teaspoon poultry seasoning
- 1 can (14.5 ounces) chicken broth
- 3/4 cup 2% milk
- 3 cups cubed cooked chicken
- 2 cups frozen mixed vegetables (about 10 ounces), thawed
- 1 sheet refrigerated pie crust
Instructions
- Preheat the oven to 450°F. Grease a 9-inch deep-dish pie plate.
- In a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until tender.
- Stir in the flour and poultry seasoning until blended to create a roux.
- Gradually whisk in the chicken broth and milk until the mixture is smooth.
- Bring the sauce to a boil, stirring constantly. Cook and stir for 2-3 minutes, or until it has thickened.
- Stir in the cooked chicken and the thawed mixed vegetables.
- Transfer the filling to the greased pie plate.
- Place the refrigerated pie crust over the filling. Trim the excess crust, then seal and flute the edges.
- Cut a few slits in the top of the crust to allow steam to escape.
- Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it stand for a few minutes before serving.
Notes
- This recipe uses several convenient shortcuts, such as pre-cooked chicken, frozen vegetables, and a refrigerated pie crust, to create a quick and easy meal.
- The sauce is a classic, from-scratch béchamel-style gravy.
- Cutting slits in the top crust is an important step to allow steam to vent during baking.
Storage and Make-Ahead Tips
This Chicken Pot Pie is the perfect make-ahead meal for a busy week or a potluck.
- Make-Ahead: You can fully assemble the entire, unbaked pot pie up to 24 hours in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 5-10 minutes to the baking time since it will be starting from cold.
- Storage: Store any leftover pot pie, well-covered, in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before baking or reheating.
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Creative Recipe Variations
- Make it a “Bottom Crust” Pie: If you love a bottom crust, you can use a package of two refrigerated pie crusts. Simply press the first crust into the bottom of your pie plate, add the filling, and then top with the second crust. Be sure to bake it on a lower oven rack to ensure the bottom crust cooks through.
- Add Some Potatoes: For an even heartier, more classic filling, you can add about 1 cup of peeled and diced potatoes. It’s best to boil the potatoes until they are just tender before you add them to the filling mixture.
- Use a Different Topping: If you’re not in the mood for a pie crust, this creamy filling is also incredible when topped with homemade drop biscuits, a layer of crispy tater tots, or a generous scoop of fluffy mashed potatoes.
Enjoy The Ultimate Comfort Food Classic!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This classic Chicken Pot Pie is a testament to the power of a simple, from-scratch-tasting meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a chicken pot pie crust that is crispy and not soggy?
This recipe has two main secrets! First, by using a top crust only, you are completely eliminating the risk of the dreaded “soggy bottom.” Second, it is crucial to cut a few slits in the top of your crust before you bake it. This allows the hot steam from the filling to escape, which prevents it from getting trapped under the crust and making it soggy from the inside.
Q2: Can I make this pot pie ahead of time?
Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked pot pie, cover it tightly, and keep it in the refrigerator for up to 24 hours. When you are ready to bake, just pop it in the oven (you may need to add 5-10 minutes to the baking time, as it will be starting from cold).
Q3: Can I freeze chicken pot pie?
Yes, this is a fantastic freezer meal! You can freeze it either baked or unbaked. Let the pot pie cool completely, then wrap the dish very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then bake (or reheat) it.
Q4: Can I make a from-scratch cream sauce instead of using condensed soup?
This recipe is a from-scratch cream sauce! It uses a classic roux (a cooked paste of butter and flour) and a mixture of chicken broth and milk to create a wonderfully rich, creamy, and flavorful gravy without any canned soup.
Q5: Can I use fresh vegetables instead of frozen?
Of course! If you have about 2 cups of fresh, chopped vegetables (like a mix of carrots, celery, peas, and corn) on hand, you can simply add them to the saucepan to sauté along with the onion until they are tender.