Chicken Pot Pie

Perfect for a cozy weeknight dinner.

This homemade Chicken Pot Pie is the kind of comforting dinner that makes a cold winter day a little bit cozier. Made with chicken, mixed vegetables, and a rich, creamy gravy this easy chicken pot pie recipe is perfect for a weeknight meal or to impress your guests.

Why You’ll Love This Chicken Pot Pie

Using a rotisserie chicken and store bought pie crusts keeps this chicken pot pie easy enough for a weeknight without having to sacrifice flavor.

In my house, this is a full meal in one. You can get away without anything extra on the side as it checks all the boxes (veggie, carb, protein, fat) which also makes life easier after a long day.

It packs great flavor without a lot of extra ingredients, too!

Ingredients

You might have quite a few of these ingredients on hand already. We take a few shortcuts to make this weeknight friendly without sacrificing flavor.

Fresh Ingredients

• refrigerated pie crusts – makes life SO much easier! I tend to buy Pillsbury as it’s my most available option
• fully cooked chicken – snag a rotisserie chicken! The chicken needs to be fully cooked before adding to the filling
• frozen vegetables – I use a peas, carrots, corn mix. Thaw them in the fridge and drain the water before adding to the filling
• unsalted butter – base of our roux
• heavy cream – to make the filling creamy & helps create a golden crust
• whole milk – adds to the creaminess, less fat than using all heavy cream

Pantry Ingredients

• shallot – milder than an onion
• garlic – use fresh and mince it!
• all purpose flour – part of the roux
• chicken stock – base of the filling
• worcestershire sauce – adds an extra layer of flavor
• kosher salt – I use Diamond Crystal in all my recipes
• black pepper
• onion powder

How to Make Chicken Pot Pie

Making the Chicken Pot Pie Filling

• Sauté the Shallot: Melt butter in a large pan, then sauté the shallot until soft and translucent. Add the garlic and cook just until fragrant.
• Make the Gravy: Stir in the flour to form a roux, then slowly whisk in the chicken stock until smooth. Let it simmer and thicken, then stir in the cream, milk, and worcestershire sauce.
• Add the Filling: Fold in the cooked chicken and thawed vegetables. Season with salt, pepper, and onion powder, then let everything simmer until thick and creamy.

Assembling the Pot Pie

• Prep the Crust: Preheat the oven and press one of the pie crusts into your pie dish. Prick the bottom with a fork and set it aside while you prepare the filling.
• Add the Filling: Pour the hot filling into the prepared crust. Top with the second crust, trim and crimp the edges, and cut a few vents in the center.
• Bake: Brush the top crust with heavy cream, sprinkle lightly with salt, and bake until golden.

How to Make Chicken Pot Pie Ahead of Time

You can fully prepare the filling up to 24 hours in advance, let it cool completely, then store it in an airtight container in the fridge. When you’re ready to bake, prepare the crust, spoon in the filling, and bake as directed.

You can also assemble the entire pot pie ahead of time, ensuring the filling is cool before pouring in the pie crust, cover it tightly, and refrigerate for up to 24 hours before baking. I find the bottom crust isn’t quite as crispy with this method but it’s still delicious.

Baked Ziti is another great make ahead option!

How to Freeze Chicken Pot Pie

Assemble the chicken pot pie completely, but do not bake it. Ensure the filling is cool before adding to the pie crust. Wrap the pie dish tightly in plastic wrap and then wrap with foil. Freeze for up to 3 months. Bake straight from frozen, ensuring you remove the plastic wrap and replace the foil. You will need to add extra baking time. Bake until the crust is golden and the center is bubbling.

Equipment I Use to Make Chicken Pot Pie

• Pie Plate – this pie plate is a great deal and cooks very evenly, it also has a non-slick bottom
• Stainless Steel Frying Pan – perfect for whipping up the filling

Frequently Asked Questions

How do I keep chicken pot pie from being runny?

Make sure the filling is very thick before assembling and ensure you let the baked chicken pot pie rest before slicing. At minimum 30 minutes, but 45 minutes-1 hour is even better.

What’s the best chicken to use for chicken pot pie?

Any fully cooked chicken will work well. You can use rotisserie chicken, baked chicken breasts, or any leftover roasted chicken.

Why do the frozen vegetables need to be thawed?

Thaw them first so they don’t release too much liquid into the filling. We want the filling to be very thick.

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