When I say this is the easiest chicken pot pie ever, I mean it. I designed this baked chicken pot pie recipe with simplicity in mind, and it can be made with raw or precooked chicken, premade or homemade crust, and fresh or frozen veggies. Make this pie as much or as little work as you like. Any way you slice it, I guarantee it’ll be comforting and delicious!
Easiest Chicken Pot Pie Recipe
Despite its seemingly long ingredient list, this is still the easiest chicken pot pie ever– trust me! This pie maximizes flavor while minimizing work. The creamy chicken filling gets cooked in one pan, then poured into the pie crust and baked in the oven. Or you can make the filling in a cast iron pan and just add the top crust for a slightly different version. Oh, and I always use a refrigerated pie crust for convenience–like I said, super easy!
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How to Store and Reheat
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes.
How to Freeze
To freeze a fully baked pot pie, let the pie cool to room temperature, then wrap tightly in aluminum foil and freeze for up to 2 months. Reheat from frozen in a preheated oven for 35 minutes, or until 165°F internally.
To freeze an unbaked pie, assemble the pie completely, then tightly wrap in aluminum foil and freeze for up to 2 months. To bake from frozen, bake in a preheated oven with the foil on for 30 minutes, then remove the foil and continue to bake for 45-50 minutes, until golden brown and 165°F internally.
Notes and Tips
- If you plan to freeze this pie, do not use a glass pie dish, as it can shatter from sudden changes in temperature.
- I like to use boneless, skinless chicken breasts, but thighs also work. To save time, use pre-cooked shredded chicken breasts or rotisserie chicken!
- If you’d like to skip chopping veggies, grab prepared mirepoix from the produce section of the grocery store.
- To keep your pie crust from getting soggy, be sure to adequately thicken your pot pie filling. If the filling is too runny, it will soak into the crust as it bakes, making it soggy.
- If your filling is nice and thick, but your crust is still coming out soggy, consider prebaking the bottom crust before adding the filling.
- If you notice that the pot pie crust is browning too quickly, loosely cover the pot pie with foil halfway through baking.
Top Reader Review
“So good. So easy. I used rotisserie chicken for extra flavor and substituted dry spices for fresh, at ab 1/3 ratio. Thanks so putting together easy recipes!” -Callie
Easy Chicken Pot Pie Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts cubed
- 2 carrots chopped
- 2 ribs celery chopped
- ½ cup unsalted butter (1 stick)
- 1 onion diced
- 2 cloves garlic minced
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 chicken bouillon cubes
- ⅔ cup half-and-half
- 1 teaspoon minced fresh thyme
- 1 cup frozen peas
- ⅓ cup chopped fresh parsley
- ½ teaspoon ground black pepper
- 2 refrigerated pie crusts (1 package)
- 1 egg lightly beaten
Equipment
- Pie Pan
Instructions
- Preheat the oven to 400°F.
- In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.1 pound boneless, skinless chicken breasts, 2 carrots, 2 ribs celery
- In a large skillet, melt the butter over medium heat. Add in the onions and sauté until translucent, about 5-7 minutes. Add in the garlic and cook for another 30 seconds.½ cup unsalted butter, 1 onion, 2 cloves garlic
- Whisk in the flour. Then stir in the chicken broth, bouillon cubes, half and half, and fresh thyme. Bring to a simmer, and cook until thickened and the bouillon cubes are dissolved, about 5 minutes.½ cup all-purpose flour, 2 cups low-sodium chicken broth, 2 chicken bouillon cubes, ⅔ cup half-and-half, 1 teaspoon minced fresh thyme
- Stir in the cooked chicken and vegetables, frozen peas, parsley, and pepper. Remove from the heat.1 cup frozen peas, ⅓ cup chopped fresh parsley, ½ teaspoon ground black pepper
- Carefully place the first pie crust in the bottom of a 9-inch pie plate. With one hand, gently lift the corners of the crust and use your other hand to nestle the crust into the corners of the pie plate.2 refrigerated pie crusts
- Pour the pot pie mixture into the crust.
- Cover with the second pie crust, trimming off any overhang. Fold the edges of the crust under and crimp between two fingers. Brush the crust with the beaten egg. Cut a few slits into the top crust. Bake for 35-40 minutes or until the top crust is golden. If the edges begin to get too brown, cover them with a pie crust shield or aluminum foil.1 egg
Notes
- Make ahead: Cook the filling and let cool completely to room temperature. Fit the bottom crust into the pie plate and spoon in the filling. Top with the second crust, and crimp the edges. Wrap securely in plastic wrap and then aluminum foil. Freeze for up to 3 months. The night before cooking, transfer the pot pie to the fridge to thaw. Proceed with baking instructions the next evening.
How to Make the Easiest Chicken Pot Pie Ever Step by Step
Boil the Chicken: Preheat your oven to 400°F. In a large saucepan, combine 1 pound of cubed boneless, skinless chicken breasts, 2 chopped carrots, and 2 chopped ribs of celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
Make the Sauce: In a large skillet, melt ½ cup of unsalted butter over medium heat. Add in 1 diced onion and sauté until translucent, about 5-7 minutes. Add in the 2 minced cloves of garlic and cook for another 30 seconds. Whisk in ½ cup of all-purpose flour. Then stir in 2 cups of low-sodium chicken broth, 2 chicken bouillon cubes, ⅔ cup of half-and-half, and 1 teaspoon of minced fresh thyme. Bring to a simmer, and cook until thickened and the bouillon cubes are dissolved, about 5 minutes.
Combine the Filling: Stir in the cooked chicken and vegetables, 1 cup of frozen peas, ⅓ cup of chopped fresh parsley, and ½ teaspoon of ground black pepper. Remove from the heat.
Prep the Crust: Carefully place the first of 2 refrigerated pie crusts in the bottom of a 9-inch pie plate. With one hand, gently lift the corners of the crust and use your other hand to nestle the crust into the corners of the pie plate.
Fill the Pie: Pour the pot pie mixture into the crust.
Bake the Pie: Cover with the second pie crust, trimming off any overhang. Fold the edges of the crust under and crimp between two fingers. Brush the crust with 1 beaten egg. Cut a few slits into the top crust. Bake for 35-40 minutes or until the top crust is golden. If the edges begin to get too brown, cover them with a pie crust shield or aluminum foil.
More Chicken Pie Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
So good. So easy. I used rotisserie chicken for extra flavor and substituted dry spices for fresh, at ab 1/3 ratio. Thanks so putting together easy recipes!
I’m so happy to hear you enjoyed this recipe, Callie!