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A close-up of a slice of chicken pot pie on a white plate, showcasing a golden-brown flaky crust and creamy filling with chunks of chicken, carrots, potatoes, and peas—a tempting look at this classic Chicken Pot Pie Recipe.

Chicken Pot Pie Recipe

This easy chicken pot pie recipe is the perfect combination of creamy comfort food and weeknight simplicity. Made with rotisserie chicken, convenient veggies, and a flaky pie crust, it’s beginner-friendly, freezer-friendly, and perfect for feeding your whole family on cozy nights.

Course Chili, Dinner
Cuisine American
Keyword * Easy chicken pot pie, chicken pot pie recipe, chicken pot pie with pie crust, homemade chicken pot pie
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12

Ingredients

  • 4 tbsp butter
  • ½ cup flour
  • 2 tbsp flour
  • 2 cups chicken broth
  • 1 cup milk whole milk or heavy cream
  • 1 cube chicken bouillon
  • ⅓ tsp salt
  • ⅓ tsp pepper
  • ⅓ tsp garlic powder
  • 3 cups cooked chicken shredded or diced
  • 2 cans mixed vegetables
  • 4 refrigerated pie crusts
  • 1 egg
  • pinch thyme & rosemary

Instructions

  1. Melt butter in a saucepan over medium heat.

  2. After about 3 minutes it should start to foam. Gradually sprinkle in the flour and whisk continuously for 3-5 minutes until the consistency is of wet sand. 

  3. Remove from the heat. 

  4. Microwave the milk for about 30 seconds to temper it. 

  5. Add 1/3 cup chicken broth and whisk in.

  6. Add another 1/3 cup, whisk. 

  7. Add the remaining broth, bouillon, milk and seasonings. Whisk continuously. 

  8. Return to the heat and bring to a near boil. Continue to whisk until it becomes very thick. 

  9. Remove from the heat. 

    Soup will continue to thicken as it stands. 

  10. Add in chicken and vegetables. 

  11. Spray a pie dish with non stick spray and line with one pie crust.

  12. Fill the pie crust about 3/4 full with filling.

  13. Top with the second crust and crimp the edges to seal.

  14. Cut small vents in the top crust.

  15. Brush with an egg wash. 

  16. Top with a sprinkle of salt, pepper, rosemary and thyme.

  17. Bake at 400°F for 35–40 minutes, until the crust is golden.

  18. Allow the pie to cool fully before slicing for clean cuts.

Recipe Notes

Storage & Reheating

  • Store leftovers covered in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F for the best texture.
  • Avoid microwaving if possible to keep the crust crisp.

Freezer Instructions

This recipe is perfect for meal prep because it makes two pies.

  • Bake one now and freeze one unbaked.
  • Wrap tightly in plastic wrap and foil.

••Bake from frozen, adding 15–20 extra minutes.