Simple Chicken Pot Pie Recipe

Craving a comforting classic with a homemade twist? This chicken pot pie recipe is your answer. Packed with tender chicken, flavorful veggies, and a creamy gravy, it’s pure comfort food at its finest.

I have been loving this recipe lately! While I previously shared a pot pie recipe with a homemade biscuit crust, using a premade crust offers a delightful convenience.

Don’t get me wrong, homemade crusts are fantastic, and I make them often. However, there’s something undeniably satisfying about a perfectly flaky, premade crust that saves you valuable time in the kitchen.

Chicken Pot Pie Ingredients:

• 3 cups of chopped chicken: You can use rotisserie chicken, thighs, really any part of the chicken.
• 2 tbsp butter: This really adds some delicious flavor to the veggies, though if you prefer, you can sub it out for olive oil.
• 1 chopped onion: I have used shallots in a pinch, but I much prefer the flavor the onion provides!
• 2 celery stalks: If you’re not a fan of celery, you can leave it out entirely.
• 1/3 cup all-purpose flour: The purpose of the all-purpose flour is to thicken the gravy. Thats it.
• ½ cup of whole milk: I use whole milk, though you can also use heavy whipping cream or a mix of 2% and whipping cream.
• 2 cups chicken broth: You can also substitute it for beef broth or, honestly, pork broth, though I have never actually tried it that way.
• 10 oz frozen mixed veggies: I use a carrot, green bean, and corn melody!
• Salt & pepper: I used 1 teaspoon of coarse sea salt and 1/2 teaspoon of ground pepper. If you end up using a fine-grain salt, you’ll definitely want to reduce the amount of salt you use.

Chicken pot pie instructions

Step 1: Bake chicken breasts ahead of time, seasoned with salt and pepper. Once cooked through, allow it to cool slightly and then chop into small pieces.

Step 2: Saute onion and celery in your cast iron skillet with the butter.

Step 3: Stir in flour, then add broth and milk, bringing the mixture to a simmer. Let the mixture simmer for 5 minutes or until it thickens slightly to a gravy-like consistency—salt and pepper to taste.

Step 4: Add your chopped chicken and frozen veggies and stir in well.

Step 5: Now, to assemble the chicken pot pie, place one pie crust in the bottom of a pie dish.

Step 6: Pour the chicken and vegetable filling into the pie crust.

Step 7: Top the filling with the second pie crust. Crimp the edges of the crust to seal the pie and vent the top crust by cutting a few small slits.

Step 8: Bake at 425°F for 30 minutes or until the top is golden brown and the filling is bubbly.

Let the pot pie cool for at least 15 minutes before serving.

Tips:

If you like a thicker gravy, whisk in a bit more flour (1 tablespoon at a time) if your desired consistency isn’t reached after simmering.

You can brush the top crust with milk or egg wash before baking for a golden brown crust.

Be sure to cut a few slits in the top crust before baking to allow steam to escape and prevent the crust from becoming soggy. I included it in the instructions, but you don’t want to miss it.

Once the pot pie is baked, allow it to cool for at least 15-20 minutes before slicing. This allows the filling to set properly and prevents a soupy mess.

This chicken pot pie reheats well! Store leftovers in an airtight container in the refrigerator for up to 3 days.