Easy Chicken Pot Pie Recipe

5 from 6 votes

Easy Chicken Pot Pie Recipe

Chicken Pot Pie is a sure-fire favorite! Flaky, buttery crust surrounds chicken, vegetables, and a delectable homemade gravy for delicious comfort food.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American, English

Servings:

Calories: 338kcal

Author: Jessica Fisher

Ingredients

2 cup chicken (cooked and cubed)
½ cup frozen green peas
1 carrots diced and cooked (½ cup)
1 russet potatoes diced and cooked (½ cup)
¼ cup butter
¼ onion for ¼ cup chopped
¼ cup unbleached, all-purpose flour
1 cup chicken stock
¼ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried thyme
1 double-crust pie crust

US Customary - Metric

Instructions

Combine chicken breast, peas, carrots, and potatoes in a bowl; set aside.
In medium saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth and milk. Bring to a boil. Reduce heat and simmer until thickened. Stir in seasonings. Pour over chicken-vegetable mixture and stir to combine. Cool completely if preparing for freezer. Otherwise proceed with recipe.
Line pie plate with bottom crust. Pour in filling. Position top crust, crimp edges, and cut a slash in the top. Bake at 375° for 45 minutes to one hour or until crust is brown and filling bubbles.

Notes

Serving Suggestions: I like to serve pot pie with a green salad, but it’s often served with steamed veggies, mashed potatoes, and more gravy.

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Use another cooked protein instead of the chicken.
Other veggies can be used instead if you have some that need using. Mixed, frozen vegetables may be substituted for the peas, carrots, and potatoes.
Use leftover gravy or cooked meats from a larger meal.
The gravy is seasoned with a few dried herbs; feel free to use a favorite spice blend or other favorite herbs.
A white sauce or other cream of soup can be used as the gravy.

To Make a Meal Prep: This works best as a meal prep when prepared in smaller glass dishes. Bake and cool. Store in the fridge for up to 4 days. Reheat in the microwave.

Freeze Extra for Later: Pot pie is a great dish to make and freeze, just freeze it before it’s baked. Assemble the pie, then lay the dish on a level rack in the freezer until frozen firm. Wrap tightly with foil and place inside a labeled, ziptop freezer bag.

If baking a frozen pie, do not thaw. Place the pie in a 400 degree oven for 15 minutes. Then reduce the heat to 375 degrees and continue baking until done, about 45 minutes more.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition