Chicken Pot Pie (Easy Homemade Recipe)

Chicken pot pie is the ultimate comfort food: tender chicken and vegetables in a rich, creamy gravy, all baked under a flaky golden crust. This easy chicken pot pie recipe uses simple ingredients and a shortcut cream of chicken soup filling, so you get a cozy, homemade dinner on the table with almost no fuss.

Below you will find what chicken pot pie is, exactly what goes into it, how to make it step by step, plus variations, serving ideas, and answers to the most common questions.

What Is Chicken Pot Pie?

It is a classic American comfort dish made of cooked chicken and vegetables in a creamy, savory gravy, baked inside a buttery, flaky crust. The filling is typically built from chicken, peas, carrots, and onion, thickened into a rich sauce, then topped with pie crust, puff pastry, or biscuits. It bakes until the crust is golden and the filling is bubbly. Hearty, cozy, and satisfying, it is the perfect one-dish dinner for cool evenings and family gatherings.

Why You’ll Love This Recipe

• Ultimate comfort food — creamy, cozy, and satisfying.
• Easy shortcuts — rotisserie chicken and cream of chicken soup save time.
• Flaky golden crust — buttery and irresistible.
• One-dish dinner — protein, veggies, and gravy all in one.
• Freezer friendly — make ahead for busy nights.

Ingredients You’ll Need

Here is what goes into this dish. Exact amounts are in the printable recipe card below.

• Cooked chicken — shredded or diced; rotisserie is a great shortcut.
• Butter and onion — the savory base of the gravy.​
• Flour — to thicken the filling.
• Chicken broth and milk — for a rich, creamy sauce.
• Cream of chicken soup — extra creaminess with no extra work.
• Mixed vegetables — peas, carrots, corn, and green beans.
• Pie crust — refrigerated crust, puff pastry, or biscuits.

How to Make Chicken Pot Pie

1. Preheat the oven to 400°F and line a pie dish with one crust.
2. Cook the onion in butter, stir in the flour, then whisk in the broth and milk.
3. Stir in the cream of chicken soup, then the chicken and vegetables; simmer until thick.
4. Pour the filling into the crust, top with the second crust, seal, and cut a few slits.
5. Brush with egg and bake 35 to 40 minutes until golden and bubbly. Chicken should reach 165°F per FoodSafety.gov. Rest 10 minutes.

Tips for the Best Pot Pie

• Use rotisserie chicken to save time.
• Thicken the filling well so it is not runny under the crust.
• Cut slits in the top to let steam escape.
• Brush with egg wash for a shiny, golden crust.
• Let it rest 10 minutes so the filling sets before slicing.

Easy Variations

• Biscuit topping: skip the crust and top with biscuits for a cobbler-style pot pie.
• Puff pastry: use a sheet of puff pastry for an extra-flaky top.
• Cream of chicken soup shortcut: lean on the soup for the fastest, creamiest filling.
• Crock pot: simmer the filling in a slow cooker, then bake under a crust.
• Mini pot pies: bake in ramekins or a muffin tin for individual servings.

What to Serve With Chicken Pot Pie

Since this is a hearty, all-in-one meal, keep the sides light and fresh:

• A crisp green salad with a tangy vinaigrette
• Steamed or roasted green vegetables
• Cranberry sauce for a touch of sweetness
• A simple cup of soup to start

How to Store and Reheat

Store leftover pot pie in an airtight container in the fridge for up to 4 days. To reheat, warm individual slices in a 350°F oven for about 15 minutes so the crust stays flaky, or microwave for a quicker option. It also freezes well: freeze it baked or unbaked for up to 3 months, then bake from frozen, adding extra time until hot and bubbly in the center.

Easy Chicken Pot Pie Recipe

Here is the full printable recipe. Save it for your next cozy family dinner.

Easy Chicken Pot Pie

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

For the filling

• 3 cups cooked chicken, shredded or diced rotisserie works great
• 4 tbsp butter
• 1 onion, diced
• 0.33 cup all-purpose flour
• 1.5 cups chicken broth
• 1 cup milk
• 1 can cream of chicken soup 10.5 oz
• 2.5 cups frozen mixed vegetables peas, carrots, corn, green beans
• 1 tsp garlic powder

For the crust

• 2 refrigerated pie crusts or puff pastry or biscuits
• 1 egg, beaten for egg wash

Method

 

1. Preheat the oven to 400 degrees F. Fit one pie crust into a 9-inch pie dish.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook until soft, about 4 minutes.
3. Stir in the flour and cook 1 minute. Gradually whisk in the chicken broth and milk, then stir in the cream of chicken soup and garlic powder. Simmer until thickened, 3 to 5 minutes.
4. Stir in the cooked chicken and frozen vegetables. Season with salt and pepper.
5. Pour the filling into the crust. Top with the second crust, seal and crimp the edges, and cut a few slits in the top. Brush with the beaten egg.
6. Bake 35 to 40 minutes until the crust is golden and the filling is bubbly. Let rest 10 minutes before serving.

Notes

Use a refrigerated pie crust, puff pastry, or biscuits for the topping. Rotisserie chicken and frozen mixed vegetables make this a fast weeknight dinner. Cream of chicken soup keeps the filling extra creamy.

More Recipes You’ll Love

• Crockpot Crack Chicken
• Chicken Spaghetti with Rotel
• Ground Chicken Recipes
• Longhorn Parmesan Crusted Chicken

Frequently Asked Questions