Introduction
Looking for a cozy and easy dinner idea? Try this quick and easy chicken pot pie recipe. It’s warm, flaky, and packed with creamy filling and tender chicken. You don’t need fancy skills to make it. Just a few simple ingredients and a little time.
This dish has everything you want in comfort food—rich sauce, golden crust, and hearty flavor. It’s perfect for busy nights or when you want something that feels homemade.
Whether you use rotisserie chicken or leftovers, this step-by-step chicken pot pie guide makes it simple. You’ll learn how to cook the creamy sauce, layer the crust, and bake it to perfection.
Get ready to enjoy a meal that’s easy, filling, and full of flavor!
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Ingredients for the Best Easy Chicken Pot Pie
Cooked Chicken (Use Rotisserie or Leftovers)
Shred cooked chicken for this recipe. Rotisserie chicken works great. Leftovers save time and add flavor. Use about 2 cups of chicken.
Frozen Mixed Vegetables (Peas, Carrots, Corn)
Grab a frozen veggie mix. Look for peas, carrots, and corn. No need to thaw. Just toss them in for a colorful and tasty filling.
Butter, Flour, and Milk or Heavy Cream for the Sauce
Melt butter in a pan. Add flour to make a quick roux. Then pour in milk or cream to create a rich, creamy sauce. This is what makes the filling smooth and comforting.
Store-Bought or Homemade Pie Crust
Use store-bought crust if you’re short on time. Or make your own if you prefer. A flaky crust makes the pot pie golden and delicious.
Seasonings: Salt, Pepper, and Thyme
Add salt and pepper to taste. A pinch of thyme gives the filling a cozy, earthy flavor. You can skip it or try parsley for a fresh twist.
How to Make the Creamy Filling (Step-by-Step)
Sauté Onions and Garlic in Butter
Melt butter in a pan over medium heat. Add chopped onions and garlic. Cook them until soft and fragrant. This builds the flavor for your creamy chicken pot pie.
Whisk in Flour to Create a Roux
Sprinkle flour over the cooked onions. Whisk it well to form a smooth paste. This step thickens your sauce and keeps it silky.
Slowly Add Milk or Cream
Pour in the milk or heavy cream slowly. Keep stirring while you pour. The sauce will start to thicken. A creamy filling is the key to a rich and cozy pot pie.
Stir in Shredded Chicken and Vegetables
Add the cooked chicken and frozen veggies to the pan. Mix everything well so the sauce coats each bite. Use a spoon to break up any large pieces.
Let the Filling Simmer Until Thick and Creamy
Turn the heat to low. Let the filling simmer for a few minutes. It should be thick, creamy, and ready to go into your pie crust.
Assembling Your Chicken Pot Pie the Easy Way
Roll Out Your Bottom Pie Crust
Place the bottom pie crust into your baking dish. Press it gently to fit the shape. Make sure it covers the bottom and sides evenly.
Pour in the Creamy Chicken Filling
Spoon the creamy chicken pot pie filling into the crust. Spread it out so it’s nice and even. Don’t overfill—leave a little space at the top.
Add the Top Crust and Seal the Edges
Place the top crust over the filling. Press the edges down to seal it with the bottom crust. Use a fork or your fingers to crimp the edges for a neat finish.
Cut Slits to Vent Steam
Use a sharp knife to cut a few slits in the top crust. This helps steam escape while baking. It also keeps your crust from getting soggy.
Brush the Top with Egg Wash for Golden Color
Beat one egg and brush it over the top crust. This gives your pot pie a golden, glossy finish. It makes it look as good as it tastes!
Baking and Serving Tips for Perfect Results
Preheat the Oven to 375°F (190°C)
Turn on your oven before you start baking. Set it to 375°F (190°C). This helps your chicken pot pie cook evenly from the start.
Bake for 30–35 Minutes Until Golden and Bubbly
Place your pie on the middle rack. Bake for 30 to 35 minutes. The crust should turn golden, and the filling should bubble at the edges.
Let It Rest for 10 Minutes Before Serving
After baking, let the pie rest. Wait 10 minutes before cutting. This keeps the creamy filling from spilling and helps it set properly.
Serve with Side Salad or Mashed Potatoes
Pair your chicken pot pie with a light side. A green salad or creamy mashed potatoes works great. These sides balance the rich, warm pie.
Store Leftovers in the Fridge for 3–4 Days
Let leftovers cool fully. Then store them in an airtight container. Keep in the fridge for up to 4 days. Reheat in the oven or microwave when ready to eat.
Time-Saving Tips and Easy Variations
Use Puff Pastry or Biscuit Dough Instead of Pie Crust
Short on time? Swap the classic crust for puff pastry or biscuit dough. Both bake fast and still give you that golden, flaky top.
Swap in Turkey or Cooked Ground Chicken
No chicken? Use leftover turkey or ground chicken instead. Both work well and still give you that creamy chicken pot pie flavor.
Add Mushrooms or Green Beans for Extra Texture
Want more veggies? Toss in sliced mushrooms or chopped green beans. They add texture, color, and boost nutrition.
Make Mini Pot Pies in Ramekins for Individual Servings
Try something fun—use ramekins to make single-serve pot pies. They bake quickly and look great on the table.
Freeze Unbaked Pies for Future Meals
Make extra pies and freeze them before baking. Wrap them tightly. Then bake straight from frozen when you need a quick homemade dinner.
Quick and Easy Chicken Pot Pie with Creamy Filling Recipe
Quick and Easy Chicken Pot Pie with Creamy Filling Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Make the filling: In a large saucepan, melt butter over medium heat. Add flour, salt, pepper, and thyme. Whisk until smooth.
- Add milk slowly, stirring constantly. Cook until thick and creamy (about 3–4 minutes).
- Stir in chicken and frozen vegetables. Mix well and remove from heat.
- Prepare the crust: Line a 9-inch pie dish with one crust. Pour in the filling. Cover with the second crust. Seal and crimp the edges. Cut 3–4 slits in the top to vent steam.
- Brush with egg wash for a golden top.
- Bake for 30–35 minutes or until crust is golden and filling is bubbling.
- Cool for 10 minutes before serving.
Frequently Asked Questions (FAQs)
1. What is the easiest way to make chicken pot pie?
Use cooked chicken, frozen veggies, and store-bought pie crust. Make a creamy sauce, fill the crust, and bake until golden. It’s that simple!
2. How do I make the pot pie filling creamy?
Cook butter and flour to make a roux. Then slowly stir in milk or cream. This gives you a thick and creamy sauce.
3. Can I use puff pastry instead of pie crust?
Absolutely. Puff pastry gives your chicken pot pie a flaky, golden top. It’s a quick and tasty substitute.
4. Can I freeze chicken pot pie before baking?
Yes. Assemble the pie, wrap it well, and freeze it. When ready, bake it straight from the freezer—just add 15 extra minutes.
5. How do I keep the bottom crust from getting soggy?
Pre-bake the bottom crust for 5–7 minutes before filling. Also, make sure the filling isn’t too watery.
Conclusion
This quick and easy chicken pot pie is pure comfort. It’s warm, creamy, and full of flavor. You don’t need to be a pro to make it. Just grab a few simple ingredients and follow the steps.
It’s the perfect recipe for busy weeknights. It’s also a family favorite that feels homemade and hearty. The golden crust and creamy filling make every bite satisfying.
So try this creamy chicken pot pie recipe tonight. Let it fill your kitchen with warmth and your table with smiles. It’s simple, cozy, and always a win.
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