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Things just got delicious with this yummy Chicken Pot Pie. Warming, hearty and comforting, it’s rich and creamy and will warm your soul!
What’s in this Chicken Pot Pie Recipe?
Made with chicken breast and lots of fresh veggies, the sauce is rich and creamy and every bite is super delicious.
- Chicken: I like to use boneless, skinless chicken breasts, but thighs also work.
- Mirepoix: A flavorful base of carrots, celery, and onion forms the foundation of this dish.
- Unsalted Butter: Adds richness and flavor.
- Garlic: Adds an earthy flavor.
- All-Purpose Flour: Thickens the filling.
- Chicken Broth: Adds moisture and flavor to the filling.
- Chicken Bouillon: Enhances the flavor of the filling.
- Half-and-Half: Makes the filling creamy.
- Thyme: Adds a rich, herbaceous flavor.
- Frozen Peas: Add a pop of color and sweetness.
- Parsley: Adds a pop of freshness.
- Black Pepper: Enhances the flavor of the dish.
- Pie Crust: The perfect buttery, flaky outside for this pie. You can use store-bought or homemade.
- Egg: Helps the pie crust turn brown and shiny in the oven.
Pro Tip: To save time, use pre-cooked shredded chicken breasts or rotisserie chicken!
Variations on Easy Chicken Pot Pie
Instead of chicken, you can use an equal amount of shredded or cubed cooked turkey – a delicious way to use Thanksgiving leftovers!
Use 2 cups of diced fresh vegetables in place of frozen veggies. Feel free to use the veggies of your choice for more variation. I like broccoli and pearl onions!
Yes and no. Chicken pot pie is a great source of protein, potassium, vitamin A, vitamin C, and iron. However, it is also high in saturated fat, sodium, cholesterol, and calories. This pie is best enjoyed in moderation as part of a balanced diet.
Absolutely. Store-bought pie crust is a welcome shortcut, but use your favorite homemade pie crust. This is my go-to homemade pie crust recipe.
We thicken this filling by cooking down flour. Flour absorbs moisture as it cooks, making the filling rich and thick.
To keep your pie crust from getting soggy, be sure to adequately thicken your pot pie filling. If the filling is too runny, it will soak into the crust as it bakes, making it soggy. If your filling is nice and thick, but your crust is still coming out soggy, consider prebaking the bottom crust before adding the filling.
If you notice that the pot pie crust is browning too quickly, loosely cover the pot pie with foil halfway through baking.
Yes! This pie is freezer friendly both before and after baking for up to 2 months.
How to Store and Reheat
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes.
How to Freeze
If you plan to freeze this pie, do not use a glass pie dish, as it can shatter from sudden changes in temperature.
- To freeze an unbaked pie, assemble the pie completely, then tightly wrap in aluminum foil and freeze for up to 2 months. To bake from frozen, bake in a preheated oven with the foil on for 30 minutes, then remove the foil and continue to bake for 45-50 minutes, until golden brown and 165°F internally.
- To freeze a fully baked pie, let the pie cool to room temperature, then wrap tightly in aluminum foil and freeze for up to 2 months. To reheat from frozen, bake in a preheated oven for 35 minutes, or until 165°F internally.
Serving Suggestions
Chicken pot pie is a great all-in-one meal. However, you can serve it with a side of mashed potatoes and veggies if you like.
Chicken Pot Pie Recipe
Things just got delicious with this yummy chicken pot pie. Warming, hearty and comforting, it’s rich and creamy and will warm your soul!
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total Time : 1 hour 20 minutes
Instructions
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Preheat the oven to 400°F.
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In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
1 pound boneless, skinless chicken breasts, 2 carrots, 2 ribs celery
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In a large skillet, melt the butter over medium heat. Add in the onions and sauté until translucent, about 5-7 minutes. Add in the garlic and cook for another 30 seconds.
½ cup unsalted butter, 1 onion, 2 cloves garlic
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Whisk in the flour. Then stir in the chicken broth, bouillon cubes, half and half, and fresh thyme. Bring to a simmer, and cook until thickened and the bouillon cubes are dissolved, about 5 minutes.
½ cup all-purpose flour, 2 cups low-sodium chicken broth, 2 chicken bouillon cubes, ⅔ cup half-and-half, 1 teaspoon minced fresh thyme
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Stir in the cooked chicken and vegetables, frozen peas, parsley, and pepper. Remove from the heat.
1 cup frozen peas, ⅓ cup chopped fresh parsley, ½ teaspoon ground black pepper
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Carefully place the first pie crust in the bottom of a 9-inch pie plate. With one hand, gently lift the corners of the crust and use your other hand to nestle the crust into the corners of the pie plate.
2 refrigerated pie crusts
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Pour the pot pie mixture into the crust.
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Cover with the second pie crust, trimming off any overhang. Fold the edges of the crust under and crimp between two fingers. Brush the crust with the beaten egg. Cut a few slits into the top crust. Bake for 35-40 minutes or until the top crust is golden. If the edges begin to get too brown, cover them with a pie crust shield or aluminum foil.
1 egg
Notes
- Feel free to use store-bought pie crust. Double-check that the package contains two crusts – you’ll need them both. The night before, transfer the crust to the fridge to thaw overnight.
- Make ahead: Cook the filling and let cool completely to room temperature. Fit the bottom crust into the pie plate and spoon in the filling. Top with the second crust, and crimp the edges. Wrap securely in plastic wrap and then aluminum foil. Freeze for up to 3 months. The night before cooking, transfer the pot pie to the fridge to thaw. Proceed with baking instructions the next evening.
Storage: Store pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition Facts
Chicken Pot Pie Recipe
Amount Per Serving (1 slice)
Calories 472
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 97mg32%
Sodium 544mg24%
Potassium 519mg15%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 4g4%
Protein 20g40%
Vitamin A 3432IU69%
Vitamin C 15mg18%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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