Easy Chicken Pot Pie With Pie Crust

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The Best Chicken Pot Pie


I am not exaggerating when I say this is the BEST chicken pot pie recipe EVER. Its amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon.

This recipe is not only the most popular on the blog. Its also the most popular in our own family, with my kids requesting it for their birthday dinner, and our extended family begging me to make it for get-togethers. Its seriously that good.

What makes this chicken pot pie amazing is three things.

  • The crust. I use my homemade flaky pie crust recipe that never lets me down .
  • The gravy ratio. You can thank my hubby for this one. He had me tweak it a few times when I first was trying out this recipe, and its now pretty much perfection.
  • Basil. Basil is the secret ingredient. It takes it from an average pot pie to the most amazing delicious pot pie you ever tasted. Seriously delicious. I recommend dried basil for this recipe, as fresh basil has a totally different flavor that can be overpowering in such a mild dish.
  • The Best Classic Chicken Pot Pie

    The Best Classic Chicken Pot Pie Recipe Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!

    This chicken pot pie recipe is loaded with flavor. Its got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

    I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.

    So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.

    Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that its ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.

    Of course, if you have the time to make your own homemade pie crust, that would be amazing too.

    Can I Freeze Chicken Pot Pie

    • Yes, you can freeze chicken pot pie. I recommend freezing the pie unbaked, because if the baked pie is frozen, the crust may become soggy when thawed out.
    • First, follow the recipe as written, except for baking.
    • Then, wrap the unbaked pie well in two or three layers of plastic wrap, and one of foil. Freeze for up to three months.
    • Bake directly from frozen at 350°F for about one hour, until piping hot all the way through and golden brown on top.

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    How To Make Chicken Pot Pie:

    • Melt butter in a large skillet.
    • Add chicken, carrots, celery, and onion.
    • Add salt, garlic powder, dried thyme, and pepper.
    • Cook for 8-10 minutes.
    • Stir in cream until smooth.
    • Stir in chicken broth until smooth.
    • Cook until bubbling and thick.
    • Add peas and parsley to the filling.
    • Cool.
    • Fit the bottom pie crust into a pie plate.
    • Spoon the creamy filling into the bottom crust.
    • Place the top crust over the filling.
    • Seal the edges of the crust and cut slits in the top crust.
    • Place the pie on a baking sheet .
    • Bake.

    Homemade Chicken Pot Pie With Pie Crust

    Seriously Good Chicken Pot Pie

    Published – Modified -Feb 17, 2021Veena Azmanov This post may contain affiliate links to Amazon and other sides. This blog generates income via ads and sponsoredpost. Please read our Privacy policy and copyright and disclosure for more details

    This chicken pot pie with pie crust takes the simple chicken soup recipe to the next level. Rich, creamy and delicious, and yet not loaded with butter or cream. And, the homemade pie crust makes this the ultimate comfort food in winter. Made from scratch, this takes about 20 minutes to prepare and 30 minutes to bake.

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    Easy Chicken Pot Pie Recipe With Homemade Pie Crust

    This easy chicken pot pie recipe is a great way to turn a small amount of leftover chicken into a whole new meal. If you don’t have leftover cooked chicken, you can substitute a boneless breast or a couple of boneless chicken thighs. Just dice up your chicken and add it to the onions and celery to cook before adding the broth and vegetables.

    I like to make a two crust chicken pot pie with homemade crust, but you could also use premade crust if you’re in a hurry, or make the pie with a single top crust. The boys love a nice, flaky crust, so for me it’s worth a little extra time. I normally use lard or butter for the crust fat, but have also used schmaltz , which makes the crust a little trickier to work with but is delicious. Don’t do animal fats? Shortening is fine, too. This type is non-hydrogenated and GMO free. Whichever fat you use, keep it cold. Tiny pockets of intact cold flat bits melt during baking, leaving behind that nice, light, flaky crust.

    For the pot pie veggies, I mix and match what I have on hand. Exact amounts don’t matter, only that you have enough total volume to fill the pie. Precut frozen veggies work just fine if you are in a hurry. I often use fresh veggies from the garden paired with frozen peas, because peas have such a short season.


    • Salt and pepper to taste

    How To Make Chicken Pot Pie

    I know there are tons of chicken pot pie recipes, but this ones the BEST! Its also super easy! Heres a quick rundown of how to make this recipe:

  • Start by cooking the potatoes and carrots until tender, but not overly soft. I cook mine for several minutes in a pot of boiling water, but you could also roast them in the oven until tender.
  • Meanwhile, add butter and onion to a large pot over medium heat stir frequently as butter melts and onion becomes soft. Once onion is soft, add flour and seasonings and mix well. Then, add broth and milk stir until thickened. Next, add the chicken and veggies stir to combine.
  • Prepare a pie dish with an uncooked pie crust and then pour the chicken and veggie mixture into the pie crust. Cover with the top pie crust, pinch seams of dough to seal and flute around the edges.
  • Brush a beaten egg over the top and cut some slits in the top, so it can vent steam. Bake for about 35 minutes and until pie is golden brown. Let cool and then dig in!
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    Ways To Customize Your Chicken Pot Pie

    We love this pot pie as written, but feel free to experiment and switch up some of the ingredients depending on what you have on hand.

    • Protein. Try using turkey instead of chicken, this is a great way to use up leftover Thanksgiving turkey. You could even used cubed ham in this recipe.
    • Vegetables. Feel free to add other vegetables to the mix such as mushrooms, green beans, celery stalks, or butternut squash.
    • Herbs. Instead of using dried thyme, you can use about 1/2 tablespoon fresh thyme. You can also throw in any other fresh herbs youd like. Rosemary and parsley would both be great options. And feel free to sauté 1 to 2 cloves garlic, minced, with the onion.
    • Crust. To change things up, you can use puff pastry as the crust instead of a pastry shell pie crust.

    Chicken Pot Pie Casserole


    This Chicken Pot Pie Casserole is just perfect for those busy nights where youre not sure what to cook but you know youre in need of something special.

    The lattice top is so pretty, but if youre in a real rush, you can just lay the crust on top, poke some holes, and let it do its thing. The easy Chicken Pot Pie recipe will still look delicious and taste exactly the same.

    No need to get fancy when dinner awaits! I like to make Chicken Pot Pies as EASY as possible if you couldnt tell. I want to get right to the eating and not have to slave away in the kitchen.

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    Easy Mini Chicken Pot Pies

    Minutes Prep Time: 15

    • PAM® Original No-Stick Cooking Spray

    • 2 cups shredded rotisserie chicken

    • 1-1/2 cups Birds Eye® Mixed Vegetables

    • 3/4 cup fat free milk

    • 1 can condensed cream of chicken soup

    • 2 tablespoons Parkay® Original Spread-tub

    • 1/2 teaspoon garlic powder

    • 1/4 teaspoon ground black pepper

    • 1 pkg refrigerated Marie Callender’s® Pie Crust, softened as directed on package

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    So have you tried this easy Chicken Pot Pie Recipe yet?

    Leave a comment & share!

    Filed Under: Food, Main Courses Sides, RecipesTagged With: Pie

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    How To Make Sure The Bottom Pie Crust Is Cooked

    I didnt do anything fancy to make sure the bottom crust was cooked, but here are a few tips that might help you out if you are worried about it.

    • Place your pie on a lower baking rack. Having the pie closer to the heat source will concentrate the heat at the bottom of the pie. The bottom crust is important, and you dont want it to be soggy.
    • Place your pie on a hot cookie sheet. While you are assembling your pie, put a cookie sheet in the oven and preheat it. Then you are ready to bake, set your pie on the preheated cookie sheet. This helps make the dough impermeable to the pie filling.
    • Put your filling into your pie nice and hot. If the filling is hot, it will actually start cooking the crust immediately before it even goes into the oven and reduce the sogginess.

    Chicken Pot Pie With Storebought Pie Crust

    Easy Chicken Pot Pie

    When it comes to the crust for Chicken Pot Pie you have two options:

    • Make your own Chicken Pot Pie crust – this is just an easy pie dough. I often make a few extra batches when I am on a roll making pie dough. Then I pop it into my freezer so that I have it on hand. This Chicken Pot Pie is a great use for freezer dough. Alternatively making the dough is super quick too and homemade is always delicious!
    • If you don’t want to make your own dough then you can use store bought puff pastry to make this chicken pot pie. Just buy the frozen stuff in the sheets and defrost. I find it is easiest to just do a plain lid on the pie when using store bought rather than the lattice finish.

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    Use Up Leftover Chicken Or Turkey

    This is the perfect dish to make right after Thanksgiving as it is a great way to use up leftover chicken or turkey, which there is always a lot left of! You can customize this dish as much as you want by using your favorite vegetables all in one pie. This is a meal which the whole family can enjoy together, so you dont have to prepare and cook a whole different meal for yourself! It is also a great way to incorporate nutrients through the vegetables, as well as the chicken into your diet and that of your kids!

    If you dont have leftover chicken or turkey, you can get a rotisserie chicken from the deli and shred it up into bite sized chunks of light and dark meat chicken. Or you can easily make your own shredded chicken quickly in the instant pot.

    Double Crust Chicken Pot Pie

    If youre craving comfort food, homemade chicken pot pie is your answer! This completely from scratch recipe is simple to prepare, features a double crust, and nourishes the soul. For step-by-step photos, scroll to the bottom of this page.

    When Im craving a meal thats truly comforting, this double crust chicken pot pie recipe hits the spot. It satisfies the soul and, is surprisingly simple to throw together. Well use my favorite homemade pie crust recipe for a sturdy crust on the bottom and a golden brown, flaky cloak on top. In between the pie crust layers is a mixture of chicken and veggies topped with a creamy, rich white gravy that is flavored with a little cooked onion, salt, pepper, and thyme. Lets get started!

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    Chicken Pot Pie Filling

    Now let’s chat about the filling. It’s a simple made-from-scratch mixture of diced or shredded chicken, celery, onion, peas, carrots and corn, all in a creamy white sauce that’s thickened with a roux. I use frozen peas and carrots, as well as frozen corn kernels, but you can substitute with 2 ½ cups of any mixed vegetables that you like.

    Youll need a total of about 3 cups of cooked, shredded or diced chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

    • Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs until cooked through . When cool enough to handle, chop or pull the chicken.
    • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed.
    • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this dish.

    How Do You Thicken Chicken Pot Pie Filling

    CHICKEN POT PIE RECIPE with Double Crust | An Easy, Tasty and Comforting Dish

    This chicken pot pie is made from scratch no canned soup here!

    This chicken pot pie filling, made with a classic white sauce folded with chicken and vegetables, is thickened with a roux.

    Roux is a mixture of flour and butter that is cooked and whisked together over a stove.

    Heres how to make the roux for the chicken pot pie filling:

  • In a large sauce pot, melt the butter over medium-high heat, swirling to make sure no areas of butter burn.
  • Add the flour and whisk to a paste this is your roux.
  • Cook the roux until a light golden color, about 1 minute.
  • Then you will begin adding your liquid, which will thicken thanks to the starch in the flour.

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