Chicken Pot Pie has a flaky, buttery crust on top of a hearty mix of tender chicken and vegetables in a creamy, rich gravy. Your whole family will love this home-cooked comfort food. If you are a beginner chef or skilled master, this recipe is easy to make.
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Make the Crust:
If you want a super flaky pie crust for this pot pie, you will want to hop on to my recipe for Flaky, No-Fail Pie Crust. This recipe has my favorite (simple is smart) SIS tips for making an easy and delicious pie crust. Be sure you scroll down to the notes section of the recipe for the deep-dish pie plate instructions. The deep-dish pie plate requires about 30% more ingredients than a regular pie plate.
If you want a quick and easy pie crust, purchase a double crust from the supermarket’s refrigerated section. Make sure you get a double crust if you want a crust on the bottom also. Sometimes when I’m rushed I only put a crust on the top. I make the filling, add it to the pie plate. Top with a crust and bake the pot pie.
Finally, whether you followed my recipe for the crust or purchased a crust, make sure you blind bake the crust with my easy-to-follow recipe for How to Blind Bake a Pie Crust.
Gather your Ingredients:
Simple is Smart (SIS) tip for Chicken potpie: Use a rotisserie chicken from your local supermarket instead of raw chicken in this recipe. A 2-3 pound rotisserie chicken will yield about 3-4 cups of chicken pieces. If you have more than you need, use the leftover chicken for a chicken salad sandwich.
Now for the rest of the ingredients:
- Vegetables: carrots, celery, frozen green peas, potatoes, and celery
- Sauce: butter, onions, chicken broth, half and half, seasonings.
One double pie crust for a deep-dish pie plate. The crust you just made or a purchased one. Chef’s choice.
Make the Chicken Pot Pie:
- Preheat oven to 350-degrees C.
- Saute the onions and celery in the butter until the onions are translucent.
- Add the flour and seasonings, and mix in.
- Add the liquid – half and half and chicken broth. Cook on medium heat until hot, thickened, and bubbly.
- Add the rest of the vegetables, potatoes, peas, carrots, and chicken. Stir to mix.
- Pour into the blind-baked bottom crust of a deep-dish pie plate.
- Top with the top crust. Cut a few slits in the crust or cut out some small heart shapes with a mini heart-shaped cutter.
- Brush with egg-white (optional) and bake for 60 minutes at 350-degrees.
- If the top or edges are over-browning, loosely tent with a piece of aluminum foil.
One more SIS tip:
To help keep your oven clean, cover a 12-inch pizza pan or baking sheet with parchment or aluminum foil and place it on the shelf below the chicken pot pie. When the pot pie bubbles over (and it well) the pan catches the drips instead of the elements in the bottom of your oven.
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Easy Chicken Pot Pie
Equipment
- 1 9 inch deep-dish pie plate
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
Filling
- 3/4 cup sliced or diced carrots (100g)
- 3/4 cup frozen green peas (100g)
- 1 cup cubed potatoes (150g) red or yellow
- ½ cup diced celery (50g)
- 3 cups chopped rotisserie chicken pieces(420g)
Sauce
- ⅔ cup butter (150g)
- ⅔ cup diced onions (35g)
- ⅓ cup all-purpose flour (40g)
- 1 tsp poultry seasoning
- ½ tsp black pepper
- 2 cups chicken broth
- ½ cup half and half
Pie Crust
- 1 double pie crust for a deep-dish pie plate.
Instructions
Pie Crust
- Purchase or make one double pie crust for a deep-dish pie plate. Click here for my recipe for my super flaky deep-dish pie crust recipe. Be sure you scroll all the way down to the notes for the correct proportions for a deep-dish pie.
- Blind Bake the Bottom Crust and set it aside to cool. Click here for my instructions on how to blind bake a pie crust.
Filling and Sauce
- Preheat oven to 350° F. (187°C).
- To make the sauce melt the butter in a large frying pan. Add the onions and celery. Cook until the onions are translucent.
- Add the flour, salt, pepper, and poultry seasoning. Stir to mix in.
- Add the half and half and chicken broth. Stir in and heat on medium until the mixture thickens and is bubbly.
- Add the carrots, green peas, and chicken pieces. Mix in.
- Roll out the top crust. Add the Filling to the deep-dish pie plate with the partially baked bottom crust. Top with the top crust cut some slits or little heart openings in the top crust. Use a mini heart-shaped cookie cutter to cut out the hearts.
- Brush top with some egg wash or heavy cream.
- Bake for 1 hour. If the top is over-browning, top with some loosely tented aluminum foil.
- Serve hot.
