I can’t think of a food that is more of a comfort than a Chicken Pot Pie. You can quickly and easily make a homemade pot pie using cooked chicken, some refrigerated pastry, and frozen vegetables. This easy recipe is perfect for the whole family. Enjoy this chicken pot pie casserole any night of the week. It is a great way to use up leftover chicken.
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Easy Chicken Pot Pie
When the sun starts setting early, and the weather begins to turn chilly, there is nothing like serving up a homemade chicken pot pie to warm up your family bellies and spirits. Homemade pot pie has been a favorite dish for generations, and for a good reason. It is hearty and delicious, the classic comfort food, it is a family favorite around my house.
But, today, fewer and fewer home cooks have the time to prepare a pot pie from scratch. But that doesn’t mean you must opt for a pre-made frozen version full of salt and who knows what else from the store. You can put this easy chicken pot pie with pie crust (or puff pastry) together in a few minutes using frozen vegetables and a prepared pot pie crust.
It’s the best chicken pot pie recipe because it makes a large one in a casserole dish instead of individual chicken pot pies.
Easy Chicken Pot Pie with Pie Crust is Extremely Flexible
Pot pie is the ultimate ‘clean out your fridge’ classic recipe. While you can follow the recipe below to a ‘T,’ the beauty is that you have a ton of leeway in what you put into your pot pie. If you don’t have experience with baking pot pies, try the recipe exactly as written the first time to help you master the basic technique, and then let your imagination run wild.
A safe place to start changing the recipe is with the frozen vegetables you use. I used potatoes, carrots, onions, and celery in the veggie blend. However, there is no reason you can’t substitute any of your favorite frozen veggies instead.
When substituting, you will want to ensure that the veggies are cut into bite-sized pieces and use at least one starchy vegetable, such as potatoes, sweet potatoes, or parsnip, to help thicken the sauce.
Not everyone is a chicken person, and that is okay. You can use cooked turkey as a direct substitute for chicken; no matter which type of meat you want, it is one of those favorite comfort foods of so many. For those who want to cut meat out of their diets altogether, try switching mushroom stock for the chicken stock and using 4 cups of cooked portobello or cremini mushrooms for the cooked chicken.
Easy Chicken Pot Pie Ingredients
- Double pie crust, homemade pie crust or refrigerated
- Chicken stock or chicken broth
- All-purpose flour
- Half and half
- Poultry seasoning
- Cooked chicken
- Frozen mixed vegetables
I made this chicken pot pie filling with some of the Pict Sweet Farms Stew Blend. This had all of the fresh ingredients inside that I would typically put it. It had cut-up carrots, potatoes, celery, and onions. So all I needed to do was to add some seasonings, gravy, and a pie crust, and I was in business.
How to Make Chicken Pot Pie with Frozen Vegetables
- Place butter and flour in a medium-sized saucepan over medium-high heat.
- Stir the melted butter and flour and cook until it becomes fragrant, like pie crust.
- Add a cup of chicken stock and poultry seasoning. Stir until this becomes thick.
- Add half the remaining stock and stir until the gravy becomes thick.
- Add in remaining stock. Place mixed veggies and cooked chicken into the pan and stir to combine.
- Place one crust in the bottom of a 2-quart casserole dish.
- Spoon the filling mixture into the dish.
- Top with the remaining top crust.
- Brush egg wash over the top of the crust and sprinkle with kosher salt and fresh cracked pepper.
- Cut two or three slits in the top of the crust.
- Bake at 375°F for about 1 hour or until the top is golden brown and the inside is bubbling hot.
Serve and enjoy!
Tips for Preparing, Cooking, and Serving this Easy Chicken Pot Pie Recipe
- Use pre-cooked rotisserie chicken. The pre-cooked whole chicken you can find in most larger supermarkets makes putting together this homemade pot pie a breeze. Try saving the bones in the freezer until you have enough to make homemade chicken stock!
- Divide and conquer. While the recipe below is for one large pot pie, feel free to divide it into individual portions using oven-safe bowls or ramekins. Doing this makes the pies easy to cook and serve, especially if you make several varieties.
- A little on the side. The beauty of a pot pie is that it is a complete meal in one dish, but it can be a little heavy. Why not serve a few more veggies on the side dressed in a bright, acidic dressing to balance out the flavors? Grilled asparagus with a squeeze of lemon or a simple salad greens with a balsamic vinaigrette pair nicely.
Frequently asked questions
Yes, you can make this chicken pot pie with a top crust only, simply place the filling into a pie pan, and top with your prepared pie crust. Bake as directed.
This recipe freezes very well, simply wrap the unbaked pie with foil, and then plastic wrap, and then place it into your freezer. When you are ready to serve place the pie into the refrigerator and allow it to thaw overnight before baking.
You could prepare this with cooked ground beef, cooked beef slices, or cooked turkey. Simply swap out the meat 1 for 1.
Love savory pies? Try these recipes
Popular Chicken Recipes
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- Wendy’s Chicken Salad
- Applebees Asian Chicken Salad
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- BBQ Chicken Strips
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Chicken Pot Pie with Frozen Vegetables
- 1 double pie crust recipe or use refrigerated pie crusts.
- 4 cups chicken stock
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons half and half
- 1/2 teaspoon poultry seasoning
- 4 cups cooked chicken
- 1 package Birdseye Recipe Ready Stew Blend Vegetables or 16 ounces of vegetables your choice
- 1 egg beaten with 1 tablespoon water, for egg wash
- Preheat oven to 375.
- Prepare the sauce for the pot pie by placing the butter and flour in a medium-sized saucepan over medium-high heat. Stir the butter and flour together and cook until it begins to become fragrant like pie crust.
- Add in 1 cup of chicken stock and poultry seasoning stir until this becomes thick. Add in half of the remaining stock, the half and half, and stir until the gravy becomes thick. Add in remaining stock. Place cooked chicken and vegetables into the pan and stir to blend.
- Place one crust in the bottom of a 2-quart casserole dish.
- Spoon filling into the 2-quart casserole dish, and then top with the remaining pie crust. Brush egg wash over the top of the crust, and sprinkle with kosher salt and fresh cracked pepper. Cut two or three slits in the top of the crust to let some of the steam come out of the pie.
- Bake for about 1 hour or until the top is golden brown and the inside is bubbling hot.