Easy Homemade Chicken Pot Pie with a flaky crust, a hearty mix of chicken and vegetables, and a creamy comforting sauce! This Chicken Pot Pie recipe is easy to prepare and a delicious and cozy meal the whole family will always love!
I’m not sure there is any meal more comforting and cozy than a pot pie.
Growing up we had those little store-bought personal pot pies at the ready in the freezer. I would always burn my tongue eating them because I couldn’t wait to scarf them down.
Fast forward many years later and now I’m making my own. And they are soooo much more delicious!!
You know what I’m talking about – right!?
With some shredded chicken some veggies, chicken stock, white wine, a pie crust, and seasonings… you’ve got a one-pan amazing meal 10 times better than anything you could buy at the store.
Can I use a Rotisserie Chicken for Chicken Pot Pie?
So, yes! If you want to save some time and skip cooking the chicken, you can always use a cooked rotisserie chicken.
You can also use my Instant Pot Roaster Chicken Recipe and make your own. Or simmer chicken breast on the stovetop in salted water for 25 minutes.
All great options for this chicken pot pie recipe!
Just pull the chicken off the bone and add it to the soup about 10 minutes before serving it.
Can I Use a Store-Bought Pie Crust for this Chicken Pot Pie Recipe?
There are so many reasons this recipe is so great, the amazing flavor of the filling and because of the time-saving swaps that make this one easy weeknight dinner.
I just mentioned using a pre-cooked rotisserie chicken and of course, you can also use store-bought pie crust.
But if you're a pie crust wizard then by all means make your own. You getting all kinds of baking respect from me!
However you decide to make it, you’ve got a cozy, hearty meal the whole family will love.
Can we talk about how this chicken pot pie recipe comes together...
How do you make chicken pot pie:
Heat olive oil in a large saucepan over medium heat. Add carrots and onions, thyme, parsley, salt, and pepper, and cook, then add garlic and cook for 1 more minute. Add the flour, and cook, stirring for 1 minute.
Gradually add chicken stock and white wine, stirring until smooth. Cook, stirring occasionally until the mixture comes to a simmer and thickens.
Add in milk (or half-and-half for a creamier, richer texture) and grated Parmesan cheese, then stir for another minute.
Fold in chicken and peas, cook 2-3 more minutes, then remove from heat and allow it to cool for 15 minutes.
Place the bottom crust in a pie dish and add the pot pie mixture.
Press out the top crust ½-1 inches wider than the pie dish, and place it on top of the chicken pot pie mixture. Fold the edges under the bottom crust and pinch the two crusts together with the index fingers from both hands all the way around the pie.
Make a few slits in the top of the crust and brush with the egg wash.
Bake for 30-40 minutes, adding foil to the top after 20 minutes to keep it from burning or browning too much. The bottom crust should be golden as well as the top crust when it’s finished baking.
An option for my lower carb followers: you can skip the bottom crust and just top the chicken pot pie off with one on the top.
This is an easy way to lower carbs but still enjoy this delicious meal.
And voila… a chicken pot pie recipe with a flaky crust, a hearty mix of chicken and vegetables, and a creamy comforting sauce!
Enjoy my friend!
- 2 tablespoons olive oil
- 3 large carrots, sliced ¼ inch thick
- 1 large onion, finely chopped
- 2 tablespoons fresh thyme leaves
- 3 tablespoons fresh chopped parsley
- 1½ teaspoons salt
- 1 teaspoon pepper
- 3 cloves minced garlic
- ⅓ cup of flour
- 1½ cups chicken stock
- ½ cup white wine (I used a chardonnay)
- ½ cup milk (or half and half for a richer, creamier pie)
- 3 tablespoons grated Parmesan cheese
- 1½ pounds chicken meat, cooked and pulled
- 2 cups (aka 15 ounces) frozen peas, thawed
- 2 pie crusts (homemade or store bought)
- 1 egg white with ½ teaspoon water beaten and brushed on crust before goes into oven
- Preheat oven to 400 degrees.
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add carrots and onions, thyme, parsley, salt and pepper, and cook for 10 minutes. Add garlic and cook for 1 more minute. Add flour, and cook, stirring, 1 minute.
- Gradually add chicken stock and white wine, stirring until smooth. Cook 5 minutes, stirring occasionally, until mixture comes to a simmer and thickens. Add in milk (or half and half) and Parmesan cheese, then stir for 1 more minute.
- Stir in chicken and peas then cook 2-3 more minutes. Allow mixture to sit off the heat for 10-15 minutes.
- Place bottom crust in pie dish. Add pot pie mixture. Press out the top crust ½-1 inches more than the pie dish and place on top of the chicken pot pie mixture. Fold the edges under the bottom crust and pinch the two crust together with the index fingers from both hands, all the way around the pie. Make a few slits in the top crust, then brush with the egg wash.
- Bake for 30-40 minutes. At 20 minutes of cooking place a piece of tin foil over the top of the crust to keep it from burning or browning too much. When finished, the bottom crust should be golden as well as the top crust.
- For a "lower" carb option, you can skip the bottom crust and just top the chicken pot pie off with one on the top. This is an easy way to lower carbs but still enjoy this delicious meal.
- If you'd prefer you can swap out the white wine with additional chicken stock.
Serving Size⅛ of the pie
Amount Per Serving Calories 531Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 80mgSodium 781mgCarbohydrates 45gFiber 5gSugar 6gProtein 34g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!