This Easy Chicken Pot Pie has a creamy, flavorful filling in a buttery crust that the whole family will devour. My easy recipe lets you enjoy everything you love about classic pot pie without the work of making a pie crust from scratch. The yummy chicken gravy filling is flavorful and perfectly thickened, and full of meat and veggies.
If you’re a parent and you want to find ways to get more vegetables into your kids’ diets, chicken pot pie is the perfect recipe. Because the veggies are sauteed in spices, then baked in broth and gravy, they end up tasting a bit less like their usual flavor, and more like the deliciousness of the filling.
Easy chicken pot pie is just plain great. It’s warm and filling. Just saute the veggies and make a creamy gravy, fill your pie shell, and you’re good to go! Rich, savory, and perfect for any night of the week.
What is Chicken Pot Pie Made Of?
Chicken pot pie consists of boneless chunks of chicken, veggies like carrots, peas, onions, and celery, and a creamy filling, all baked up in a flakey, buttery crust. It can be served alone or alongside more veggies or mashed potatoes.
Is Chicken Pot Pie Healthy?
This is a great question! There are some healthy things about chicken pot pie, like the chicken and vegetables. However, the filling is often made from cream and the pie crust is a pastry that contains flour and butter. These things may or may not be healthy additions to your diet, but regardless, you can help to balance out this meal by eating in reasonable portions and serving your pot pie with additional vegetables or a salad.
Can I Make This With Biscuits?
Yes! Chicken pot pie and biscuits go really well together. There are a few ways to do this.
- You can bake biscuits on the side and serve them alongside your chicken pot pie. Grands! Biscuits or Pillsbury Crescent Rolls make great choices.
- You can put biscuits on top of your pot pie and bake them that way. Instead of putting a layer of pie crust on the top of your pie, cut a package or two of Grands! Biscuits into pieces and layer them on top of your filling. Bake until the tops are golden brown. If they get too browned, tent a piece of foil over the top. 30 Minutes should be enough cooking time.
Tips & Recipe Notes
- Be careful not to overbake your crust. If you notice it’s getting too brown, tent some foil over the top while it finishes baking. You don’t have to wrap it tightly.
- To keep your crust from getting soggy on the bottom, you can sprinkle some bread crumbs down before you pour your filling over the top.
- It’s best not to spray the bottom of your pie pan. It seems like this would help it not to stick, but your pie shouldn’t stick because there’s enough butter in the crust. The oil can change the texture of the crust, so it’s better to just leave it out.
- Pie Crust – You can make your own pie crust if you want!
- Wine – If you prefer to leave out the wine, you can use chicken broth instead.
- Vegetables – You can swap out the veggies in this recipe for different ones. Try green beans, green peppers, or even broccoli if you’d like.
How Do I Store Leftover Chicken Pot Pie?
It’s easy to store chicken pot pie. Just cover the pie pan and put it in the fridge! You can also put it in a smaller airtight container if you want. It should stay good for 3 days.
Can I Freeze Leftover Chicken Pot Pie?
Yes, you can freeze pot pie. Just put it in a Ziploc or airtight container. Keep it in the freezer for up to 3-4 months.
How To Reheat Leftover Chicken Pot Pie
When you want to reheat the pot pie, put it back in the oven at 350°F for 10-15 minutes or until heated through. You can also microwave it for 40-50 seconds. Check it and if needed, microwave in 30-second bursts until hot.
More Easy Dinners to Try
I’m a fan of easy dinners! If you are too, you’ll love these:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 carrots peeled and diced
- 2 celery ribs diced
- 1 sweet yellow onion peeled and minced
- 2 cloves pressed or minced garlic
- 3 cups rotisserie chicken meat cubed
- 4 ounces button mushrooms cleaned & diced
- 1 cup frozen peas thawed
- ¼ cup all-purpose flour
- 2 cups chicken stock or broth low sodium or unsalted
- ¼ cup white wine semi-dry or Chardonnay
- 1 cup heavy cream or half ‘n half
- ½ teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon ground sweet basil
- 1 pie crust store bought or homemade
- 1 egg beaten slightly with 1 teaspoon water
- Preheat oven to 375°F. Allow piecrust to warm at room temperature while oven is preheating.
- Spray a 2-quart casserole dish with non-stick cooking spray.
- Heat butter and oil over medium-high heat until it shimmers.
- Add diced carrots and celery and cook for 3 minutes. Then Add minced onions and cook until onion is translucent.
- Add minced garlic and cook for 1 minute.
- Add cubed, cooked chicken and diced mushrooms and cook for a couple of minutes.
- Sprinkle flour across vegetables and chicken and cook for approximately 3 minutes, stirring continuously.
- Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
- Pour in the white wine and cream. Stir well. Season-to-taste with salt and pepper, and add in your thyme and basil. Stir well and continue to cook until thickened.
- Pour chicken mixture into the prepared casserole dish.
- Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides. Combine egg and water and then brush the pastry.
15.Bake in the center rack of the oven, 35-45 minutes, or until top is golden.
Make sure your sauce is thickened enough in the cooking process before placing into pie crust so it doesn't stay too much in a liquid state, or pie crust will be soggy and you'll be sad.