Chicken Pot Pie with Frozen Vegetables

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. Don’t think you need to slave away and make everything from scratch.

chicken pot pie in a bowl and baking dish

When the sun starts setting early, and the weather begins to turn a bit 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 ultimate comfort food. But, today, fewer and fewer home cooks have the time to prepare a pot pie from scratch. But that doesn’t mean you have to 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 together in only a few minutes using frozen vegetables and a prepared pot pie crust.

Homemade Pot Pie is Extremely Flexible

Pot pie is the ultimate ‘clean out your fridge’ recipe. While you can certainly 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. The Birdseye Recipe Ready Stew Blend Vegetable blend in the recipe contains potatoes, carrots, onions, and celery; however, there is no reason you can’t substitute any of your favorite frozen veggies instead. When making substitutions, you will want to ensure that the veggies in bite-sized pieces and that you will use at least one starchy vegetables 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 the chicken. 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.

Tips For Preparing, Cooking and Serving a Chicken Pot Pie Casserole

  • Use pre-cooked rotisserie chicken. The pre-cooked whole chickens you can find in most larger supermarkets make 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 different 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.
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    I made this chicken pot pie with some of the Pict Sweet Farms Stew Blend. This had all of the fresh ingredients inside that I would normally 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.

    Ingredients

    • Double pie crust, homemade or refrigerated
    • Chicken stock
    • Butter
    • All-purpose flour
    • Half and half
    • Poultry seasoning
    • Cooked chicken
    • Frozen vegetable mix
    • Egg

    chicken pot pie with frozen vegetables ingredients

    How to Make Chicken Pot Pie with Frozen Vegetables

    1. Place butter and flour in a medium-sized saucepan over medium-high heat.
    2. Stir the butter and flour together and cook until it begins to become fragrant like pie crust.
    3. Add a cup of chicken stock and poultry seasoning. Stir until this becomes thick.
    4. Add in half of the remaining stock and stir until the gravy becomes thick.
    5. Add in remaining stock. Place vegetables and cooked chicken into the pan and stir to combine.
    6. Place one crust in the bottom of a 2-quart casserole dish.
    7. Spoon filling into the dish.
      chicken pot pie filling and pie crust in a baking dish
    8. Top with the remaining pie crust.
    9. Brush egg wash over the top of the crust and sprinkle with kosher salt and fresh cracked pepper.
    10. Cut two or three slits in the top of the crust.
      homemade chicken pot pie before baking
    11. Bake at 375 degrees for about 1 hour or until the top is golden brown and the inside is bubbling hot.

    Serve and enjoy!

    homemade chicken pot pie in a baking dish

    Love savory pies? Try these recipes

    Popular Chicken Recipes

    Be sure to check out more of my savory pie recipes and easy chicken dinner recipes.

    chicken pot pie in a bowl and baking dish

    Chicken Pot Pie with Frozen Vegetables

    Make a delicious chicken pot pie with frozen vegetables, pie crust, and tender chicken.
    Print Pin Rate Add to Collection
    Course: Main Course
    Cuisine: American
    Keyword: Chicken Pot Pie
    Servings: 8
    Calories: 503kcal

    Ingredients

    • 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

    Equipment Needed

    • 2 quart casserole dish

    Instructions

    • 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.

    Nutrition

    Calories: 503kcal | Carbohydrates: 35g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 483mg | Potassium: 402mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2005IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg
    Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Cheryl

    The dish was very flavorful but the sauce was a little runny. I think I’d thicken it up a little bit more. Also, the recipe didn’t state what size pan to put it in, so I had quite a bit of filling left over.

    • Stephanie

      I am sorry the sauce was too runny. Did you know if you turn up the heat slightly when you make the sauce it will thicken up. I will be sure to update the appropriate size of pan.

      • Cheryl

        My bad, Stephanie,

        As I re-read the recipe (getting ready to make another pie with my leftovers from last time. Yes, it was that good), I realize now you said a 2-qt casserole dish. In my mind, I saw a pie plate. Had I paid attention, all of the ingredients would have fit nicely. My husband is looking forward to taking this to work for lunch tomorrow. Great recipe!

        Sincerely,
        Cheryl

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