Chicken Pot Pie is my idea of comfort food! Tender chicken, vegetables, and gravy, baked into a flaky pastry crust. This homemade, easy chicken pot pie recipe is a great way to use up leftover chicken, too!
Homemade Chicken Pot Pie
I actually used to get it at KFC in my younger years then decided I needed to up my game and make it myself. It’s much nicer to know to know the quality of ingredients you’re using.
You can easily make shredded chicken in the instant pot, or use up a rotisserie chicken for this. It’s also a great way to use up turkey leftovers. Or, if you want to make it vegetarian, just double the vegetables and make a veggie pot pie!
Why you’ll love this easy Chicken Pot Pie
- No canned soup – the creamy sauce is made without condensed cream soup.
- Great for leftovers – use up shredded cooked chicken, rotisserie chicken, leftover turkey, or even leftover veggies in a vegetarian pie.
- Absolutely delicious – the whole family is going to love it, kids included.
Ingredients for Chicken Pot Pie
Gather these ingredients to make your pot pie. I like to give you a run down of what you’ll need at the market (& why), but the full recipe card is below if you’d rather skip to that.
PIE CRUST – I use a Pillsbury refrigerated pie crust to make things easy, just make sure it’s at room temperature when you start so it’s easier to work with. You can also make a homemade pie crust.
BUTTER – Salted or unsalted will work.
ONION – I use a white onion. Dried onion will work as well if you don’t have an onion on hand.
FLOUR – All purpose white flour to make the roux.
SALT & PEPPER
CHICKEN BROTH OR STOCK – To make the gravy. Low sodium can be used.
MILK – To thicken the gravy. I use 2% because that’s what I typically have on hand.
SHREDDED CHICKEN – Sometimes I boil the chicken and shred, sometimes I quickly make it in the instant pot, sometimes I use rotisserie chicken. Any will work. Turkey will work as well.
FROZEN VEGGIES – A bag of frozen mixed vegetables, thawed. Just leave them on the counter for about 30 minutes. I use the classic carrot, peas, green beans mix.
Equipment you’ll need to make your homemade pot pie
- Veggie Chopper – I love this thing & it makes chopping onions (& other veggies) so easy.
- Pie Plate – I love this simple, classic set.
- Pie Crust Protector – I’ll admit I don’t have one of these, but have been meaning to get one. I usually use foil to protect the crust from burning.
How to make easy Chicken Pot Pie
STEP ONE: Cook & shred your chicken – whichever method you choose. Press the pie crust into the bottom of a 9″ pie plate and set aside.
STEP TWO: Melt your butter in a medium saucepan over medium heat, add the chopped onion and cook until translucent. Whisk in the flour, salt, and pepper to make the roux. It will get thick. Gradually add in the broth and milk while stirring. The mixture will get thick and bubbly.
STEP THREE: Stir in the shredded chicken and mixed veggies. Pour the mixture into the prepared pie crust. Top with a second crust, pinch together the edges, then cut several slits in the top to vent.
STEP FOUR: Bake at 425 for 30-40 minutes or until the crust is golden brown. During the last 15-20 minutes of baking, I carefully add foil to the crust to prevent burning. Let stand for 5 minutes before slicing and serving!
Bottomless Chicken Pot Pie
I actually made this chicken pot pie twice in the last week. The first time, I only had one pie crust (the first one I had used for the Zucchini & Squash Galette) so there was no bottom. The second time, I used a top and a bottom crust.
Without a bottom crust, the pie doesn’t stay together as nicely, but you get more gravy. You also get to save on some calories/carbs, so know that bottomless is an option if you want it.
Make Ahead & Storage
Make Ahead: You can make the filling up to one day ahead of baking it. Prepare the filling as directed in the recipe, store it in a covered airtight container in the fridge, then when ready to use it, pour it into a medium saucepan, heat thoroughly (5-6 minutes), then assemble into the pie crust, and bake as directed.
Storage: Store leftovers covered in the fridge for 2-3 days.
Can you freeze Chicken Pot Pie?
You have a few options when it comes to freezing chicken pot pie.
Freeze the filling: You can prepare and freeze the filling for up to one month in an airtight freezer bag. When you’re ready to use it, move it to the fridge overnight, then heat on the stove in a saucepan until thoroughly warmed, pour into a pie crust and bake as directed.
Freeze the pie: If you want to freeze the entire pie, I find the best results come from preparing as directed and freezing BEFORE you bake the pie. Covered in an airtight container, the frozen pie will keep in the freezer for up to 3 months. When you freeze an already baked pie, you risk it getting soggy when reheating.
Should you prebake the bottom crust of a chicken pot pie?
I don’t find it necessary to prebake the bottom crust but you certainly can if you want to. It is helpful to poke a few holes in the bottom crust with a fork.
How do you thicken chicken pot pie filling?
You are making a roux with the butter, flour, and milk so it should be plenty thick on its own but if you find it doesn’t thicken enough to your liking, you can whisk two tablespoons of cornstarch into 1/4 cup of cold water or broth and pour it into the sauce.
What goes with a chicken pot pie?
Because it’s already filled with veggies, protein, and carb, you don’t really need to serve anything with it but a simple side salad is always welcome. And dessert. You have to have dessert! Try my chocolate chip cookie cheesecake cups or cosmic brownie cookies.
Need more chicken dishes? Try these:
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Homemade Easy Chicken Pot Pie Recipe
Homemade (but easy!) Chicken Pot Pie
- 1 box refrigerated pie crusts at room temp
- ⅓ cup butter
- ⅓ cup chopped onion or 1.5 Tb dried onion
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ¾ cup chicken broth/stock
- ½ cup milk I used 2%
- 2 ½ cups cooked, shredded chicken
- 2 cups frozen mixed veggies thawed
- Cook and shred your chicken.
- Preheat the oven to 425 degrees. Press one of the pie crusts into a 9" pie plate and set aside.
- In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they’re tender.
- Whisk in the flour and salt and pepper. It will get thick.
- Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.
- Stir in the shredded chicken and mixed veggies then remove from the heat.
- Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.
- Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.
- Let the pie stand for about 5 minutes before slicing it.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published July 29, 2013; updated January 28, 2021