Easy Chicken Pot Pie is as stated, easy. It’s also delish. So clearly you need to make it! (And keep it in your weekly fall rotation.) Store-bought pie crust makes this classic chicken pot pie a cinch!
There are certain dishes that have the power to transport us back to simpler times, evoking memories of cozy family gatherings and the comforting aroma wafting from the kitchen. One such dish is the classic Chicken Pot Pie, a savory masterpiece that has been delighting taste buds for generations. With its golden crust, creamy filling, and tender chunks of chicken, this timeless comfort food embodies warmth, nostalgia, and the unmistakable taste of home.
Chicken Pot Pie is a dish that holds a special place in the hearts of many, as it conjures up images of grandmothers and great-aunts meticulously crafting the perfect pie from scratch. The recipe itself is a labor of love, requiring attention to detail and a deep appreciation for the art of traditional cooking. While modern convenience has made pre-packaged versions readily available, nothing quite compares to the joy of creating a homemade Chicken Pot Pie from start to finish.
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At its core, Chicken Pot Pie is a harmonious blend of simple ingredients. Succulent chicken pieces mingle with a medley of vegetables, typically including carrots, peas, and potatoes, all bound together in a velvety sauce. This comforting filling is encased in a flaky, buttery crust that seals in the flavors and adds a delightful textural contrast. Each bite offers a symphony of flavors that perfectly complement one another, creating a truly satisfying dining experience.
The beauty of Chicken Pot Pie lies not only in its taste but also in its versatility. While the classic recipe remains beloved, variations abound, allowing for creative adaptations and personal touches. Some may opt for a twist by adding herbs and spices like thyme or rosemary to elevate the flavors, while others may experiment with different vegetables or even incorporate unique ingredients like mushrooms or leeks. Regardless of the variations, the essence of Chicken Pot Pie remains constant—a comforting, soul-warming dish that brings people together around the dinner table.
What sets Chicken Pot Pie apart is the care and attention to detail required in its preparation. From rolling out the perfect crust to achieving the ideal balance of flavors in the filling, each step demands a certain level of craftsmanship and culinary expertise. This dedication is what makes Chicken Pot Pie a labor of love—a dish that embodies the timeless traditions of home cooking and the importance of passing down family recipes from one generation to the next.
In a world where convenience often trumps tradition, taking the time to create a homemade Chicken Pot Pie becomes an act of defiance—a commitment to preserving the art of cooking and the rich heritage of our culinary past. It is a reminder that sometimes the most fulfilling meals are the ones that require time, patience, and a genuine connection to the ingredients we use.
So, whether you’re a seasoned cook or a curious novice, let the aroma of a freshly baked Chicken Pot Pie fill your kitchen, inviting you to embrace the time-honored tradition of preparing a dish that nourishes both the body and the soul. Celebrate the simplicity and comfort that this iconic recipe brings, and allow yourself to savor the flavors and memories that unfold with each delightful bite.
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Ingredients
- 2 tbsp + 2 tsp olive oil
- 1 lb chicken tenderloins
- 2 tbsp unsalted butter
- 1 cup diced celery
- 1 cup diced russet potato
- 1 cup diced carrot
- 1 cup chopped onion
- 1 tsp salt
- 1/4 cup + 2 tbsp all-purpose flour
- 1 1/2 cups warm low-sodium chicken stock
- 1/2 cup warm whole milk
- 1/3 cup dry sherry
- 3/4 cup frozen peas
- 1 large egg + 2 tbsp water
- 1 package store-bought pie crusts (2 crusts, one for top, one for bottom)
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Instructions:
1 ) Preheat oven to 375 degrees. Grease a 9.5-inch glass pie pan.
Season chicken breasts liberally with salt on both sides and with just a little bit of black pepper,.
2 ) Heat a large skillet to medium heat. Once the skillet is hot. Add two teaspoons of olive oil.
3 ) Cook the chicken until golden brown on both sides and cooked through, about 2-3. minutes on one side, 1-2 minutes on the other. Remove from pan and set aside.
4 ) Add the remaining olive oil and butter to the same pan. Add celery, potato, carrot, onion, and salt. Stir with a wooden spoon. Sauté veggies until they are slightly softened, but not cooked through, about 2-3 minutes. Add flour. Stir to combine. Cook for 1 minute.
5 ) Turn the heat off and slowly whisk in chicken stock and whole milk, making sure there are no lumps. Whisk in sherry. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. Bring the mixture to a boil, then reduce to a simmer. Simmer until very thick, 2-3 minutes. While the sauce and veggies are simmering, chop the chicken into bite-sized pieces. When the sauce is thick, add chicken and season to taste with PLENTY of salt and pepper.
6 ) Add frozen peas in, stir. Set aside.
7 ) Whisk water and egg together in a small bowl. Place one crust in the bottom of the prepared pan. Pour the pot pie mixture on top. Brush the bottom crust with egg wash and cover with another crust. Fold the top crust under, sealing the top and bottom crust. Crimp edges of crust. Brush the entire top with more egg wash (be generous!). If desired, sprinkle with dried thyme.
8 ) Use a sharp knife to cut vents in the top of the crust to allow steam to escape while baking,. Bake in the oven until top crust is golden brown and filling is bubbling, about 45 minutes. Cool for five minute before serving.
Recipe Notes: I like to add the chicken stock and milk to a liquid measuring cup and heat it in the microwave for 45 seconds so they are both warm,
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Pro Tips for the Best Easy Chicken Pot Pie
Use Rotisserie Chicken for Speed
- Grab a store-bought rotisserie chicken to save time and add flavor. It’s already tender and seasoned!
Add Extra Veggies for Nutrition
- Boost the nutrition (and color!) by adding peas, corn, diced carrots, or even green beans to the filling.
Keep Pie Crust Cold
- A chilled crust bakes up flakier and more golden brown. Keep it in the fridge until you’re ready to top the pie.
Thicken Your Filling
- Make sure your filling is thick enough before baking—soupy filling can lead to a soggy crust. A tablespoon of flour or cornstarch works wonders.
Add Fresh Herbs
- A sprinkle of fresh thyme or parsley adds brightness and an elevated homemade touch.
Make It Cheesy
- Add a handful of shredded cheddar or Parmesan to the filling for a rich, melty surprise.
Let It Rest After Baking
- Give it 10–15 minutes to cool before slicing. This helps the filling set and makes serving easier (and cleaner!).
FAQ – Easy Chicken Pot Pie
1. Can I use store-bought pie crust for chicken pot pie?
- Absolutely! Store-bought crust is a time-saving shortcut that still delivers delicious results. Just make sure to chill it before using for a flakier top.
2. Can I freeze chicken pot pie?
- Yes! Assemble the pie but don’t bake it yet, then wrap tightly and freeze for up to 2 months. Bake from frozen at 375°F for 45–55 minutes.
3. How do I prevent a soggy bottom crust?
- For extra crispiness, blind bake the bottom crust for 5–7 minutes before adding your filling, or skip the bottom crust and just use a top crust.
4. What kind of chicken should I use?
- Cooked, shredded chicken breast or thighs work well. Rotisserie chicken is ideal for convenience and added flavor.
5. Can I make chicken pot pie ahead of time?
- Yes! Assemble and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the bake time if baking straight from the fridge.
6. How do I know when it’s done baking?
- The crust should be golden brown and the filling should be bubbling at the edges—usually around 30–35 minutes at 375°F.
7. Can I make this recipe dairy-free?
- Yes, you can use dairy-free butter and plant-based milk or cream alternatives. Coconut milk also works for a creamy filling.
8. What vegetables go best in chicken pot pie?
- Carrots, peas, corn, celery, green beans, and potatoes are all classic choices. Use fresh, frozen, or canned depending on what you have.
9. Can I use puff pastry instead of pie crust?
- Yes! Puff pastry gives the pot pie a light, flaky texture and is a great alternative to traditional pie crust.
10. What can I serve with chicken pot pie?
- Serve it with a light side salad, steamed vegetables, or roasted Brussels sprouts for a balanced, comforting meal.
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