Easy Chicken Pot Pie Recipe

This easy chicken pot pie tucks tender cooked chicken, carrots, celery, and onion into a creamy thyme sauce, then bakes it between two refrigerated pie crusts until the top is deep golden. It is classic comfort food without any pastry work.

In short, easy chicken pot pie is a double crust pie filled with diced cooked chicken and vegetables in a simple butter, flour, broth, and milk sauce, baked at 400°F (200°C) for 35 to 40 minutes. It takes about 1 hour 10 minutes from start to finish, serves 6, and comes to about 520 calories per serving.

Because the chicken is already cooked, most of the work happens in one skillet. You soften the vegetables in butter, stir in the flour, whisk in the broth and milk, and fold in the chicken. After that, the store-bought crusts do the heavy lifting. Rotisserie chicken, leftover roast chicken, or poached chicken breasts all work, so this is a smart way to turn yesterday’s chicken into a proper sit-down dinner.

Why You’ll Love this Easy Chicken Pot Pie Recipe

This is the pot pie for nights when you want the real thing but not a project. Here is why it deserves a spot in your dinner rotation.

• Short ingredient list: Eleven filling ingredients plus two pie crusts, and most of them are probably in your kitchen already.
• Uses cooked chicken: Rotisserie chicken or leftovers go straight in, so there is no raw chicken to handle or cook first.
• One skillet for the filling: The vegetables, sauce, and chicken all come together in the same pan, which means fewer dishes.
• Flaky top and bottom crust: Two refrigerated crusts give you a full double crust pie with crimped edges, just like the traditional version.
• Freezer friendly: You can freeze it baked or unbaked for up to 2 months, so it also works as a make ahead meal.
• Family style comfort: One pie feeds six people, and it is mild enough for kids while still tasting rich and savory.

Save this recipe

Enter your email and I’ll send this recipe straight to your inbox.

Email address

Email me this recipe

Website

Ingredient Notes

Nothing fancy goes into this filling. Still, a few small details make a real difference, so here is a quick look at each ingredient.

• Cooked chicken: You need 3 cups, diced. Rotisserie chicken is the quickest option, and a mix of white and dark meat keeps the filling juicy. Leftover roast chicken works just as well.
• Butter: Two tablespoons soften the vegetables and, together with the flour, form the base of the sauce.
• Onion, carrots, and celery: This trio is the classic pot pie flavor base. Dice them small and evenly so they soften at the same rate.
• All-purpose flour: A third of a cup thickens the broth and milk into a creamy, spoonable sauce that holds together when you slice the pie.
• Chicken broth: Two cups give the sauce its savory backbone. If your broth is already salty, add the salt gradually and taste as you go.
• Whole milk: Half a cup makes the sauce creamy without making it heavy. Whole milk gives the richest result.
• Salt, black pepper, and dried thyme: Simple seasoning that tastes like a traditional pot pie. The thyme is what makes your kitchen smell like Sunday dinner.
• Refrigerated pie crusts: You need two, one for the bottom and one for the lid. Let them sit at room temperature for a few minutes so they unroll without cracking.
• Fresh thyme: A few sprigs on top are optional, but they make the finished pie look lovely.

How To Make This Easy Chicken Pot Pie Recipe

The method is simple, and the exact amounts are in the recipe card below.

• Start the vegetables: Melt the butter in a skillet over medium heat. Add the onion, carrots, and celery, then sauté until they soften and the onion looks translucent.

• Cook the flour: Stir in the flour and cook for 1 minute. This short cook takes away the raw flour taste, which is the whole idea behind a roux. For the science behind it, Serious Eats has a helpful guide to making a roux.

• Build the sauce: Gradually whisk in the chicken broth and milk. Keep whisking until the mixture thickens into a smooth sauce.

• Add the chicken and seasoning: Stir in the chicken, salt, black pepper, and dried thyme until everything is evenly coated.

• Fill the bottom crust: Line a pie dish with one pie crust, then spoon the filling into it and spread it out evenly.

• Add the top crust: Lay the second crust over the filling. Crimp the edges together to seal, and cut a few small vents in the top so steam can escape.

• Bake until golden: Bake at 400°F (200°C) for 35 to 40 minutes, until the crust is golden brown.

• Cool, then slice: Allow the pie to cool fully before slicing so you get clean cuts. Garnish with fresh thyme before serving.

Worried about a pale or soft bottom crust? Bake the pie on a lower oven rack and use a metal pie pan if you have one, since metal conducts heat faster than glass or ceramic. In addition, King Arthur Baking shares more ways to prevent a soggy bottom.

Let the filling cool for about twenty minutes before it goes into the crust. Straight from the skillet, the thyme sauce is hot enough to soften the fat in the refrigerated bottom crust before the pie reaches the oven, and that crust bakes up pale and gummy under the chicken. Stir it once or twice as it cools so a skin does not form.

If the crimped edge is deep brown before the center of the lid is golden, lay strips of foil over the rim for the last 10 to 15 minutes.

Nayla — kitchen note

Storage Options

This pot pie keeps well, so leftovers are a bonus rather than a problem. It also makes a practical make ahead dinner for busy weeks or for bringing to a friend.

First, let the pie cool, then cover it or move the slices to an airtight container. Refrigerate it within 2 hours of baking. It keeps for up to 3 days in the fridge.

To freeze it, wrap the pie tightly in plastic wrap and foil. You can freeze it baked or unbaked for up to 2 months. Thaw it overnight in the fridge, then bake or reheat it the next day.

When you are ready to eat, warm slices in the oven until heated through, which means 165°F (74°C) in the center. The oven keeps the crust crisp. The microwave is fine for a quick lunch, although the pastry will soften.

Variations and Substitutions

Once you have made the basic pie, it is easy to adapt it to what you have on hand.

• Add more vegetables: Peas, corn, or green beans can go in with the chicken without affecting the base recipe. Frozen vegetables work fine, so there is no need to thaw them first.

• Swap in turkey: Leftover roast turkey works in place of the chicken. For a version built around holiday leftovers, try this turkey pot pie.

• Skip the crust: If you love the flavor but want a faster stovetop dinner, this chicken pot pie pasta skillet uses the same creamy filling idea with pasta instead.

• Change the herbs: Use rosemary, sage, or poultry seasoning instead of thyme. Start with the same half teaspoon and adjust to taste.

• Make it richer: Replace some of the milk with half and half for a thicker, more indulgent sauce.

What to Serve with Easy Chicken Pot Pie

Easy chicken pot pie is a full meal on its own, so keep the sides light and fresh. Here are a few ideas that balance the creamy filling.

• A simple green salad: Crisp lettuce with a sharp vinaigrette cuts through the richness of the sauce and the buttery crust.

• Steamed vegetables: Green beans, broccoli, or peas add color to the plate with almost no extra work.

• Roasted vegetables: Since the oven is already hot, a tray of roasted carrots or Brussels sprouts is an easy add.

• Cranberry sauce: A spoonful on the side brings a tart, fruity contrast, especially in fall and winter.

• A fruity dessert: Finish with something bright, such as baked apples or a berry crisp, to round out the meal.