The key for this easy chicken pot pie is refrigerated pie crust dough. The filling in this pot pie recipe is homemade but simple -- even without cream of chicken soup!
If you are looking for an easy chicken pot pie that has all the deliciousness of homemade, this is your recipe! You will not be laboring over a dough from scratch, and although the filling is from scratch it is very easy. If you love pot pie, make sure you check out my other pot pie recipes, Leftover Turkey Pot Pie, Chicken Pot Pie Crescent Ring, and Chicken Pot Pie with Biscuit Crust!
Why We Love This Recipe
Chicken pot pie is the ultimate comfort food. We love this dish so much, especially this recipe because it's the best of all chicken pot pies.
The only thing about this homemade chicken pot pie that is not homemade is the crust dough. Store-bought refrigerated pie crust saves us time and energy. But wait! Don't abandon me yet. Just because there is no cream of chicken soup in the chicken pot pie filling, it is still a very easy chicken pot pie recipe. I'm serious. Don't believe me? Let me convince you.
Ingredients for Easy Chicken Pot Pie
(full printable recipe at end of this post)
I like to focus on recipes with easy and accessible ingredients right from the grocery store or already in your pantry. Below are the ingredients to make this pot pie recipe.
Here's what you need:
- Refrigerated pie crusts (unbaked) - Use generic store brand or name brand. You need two crusts.
- Shredded chicken - You can grab a rotisserie chicken at the store and pull of the chicken, or plan ahead with my favorite two methods of prepping shredded chicken. Some stores, like Costco, now sell pulled chicken from a rotisserie.
- Frozen peas and corn - I use frozen peas and frozen corn, about ½ cup of each from a bag in the freezer aisle. You can use 1 cup total of mixed peas and corn. Whatever your store has!
- Yellow potatoes - You'll dice these. No need to peel!
- Fresh carrots - Grab two medium in the produce section. I prefer the fresh carrots over frozen, but see tips below for using frozen.
- Yellow onion - Or a sweet vidalia onion works here, too! White onion is also fine, but the yellow and sweet onions pack more flavor.
- Unsalted butter - If you use salted butter, cut down the salt in the recipe.
- Flour - A little bit of all-purpose flour for the roux to thicken the filling.
- Chicken broth and milk - For our homemade filling.
- Seasonings - Salt, pepper, and celery salt. Find the celery salt in the spice aisle with all the other spices. Don't feel like you're buying this for a one time use. We love it sprinkled on our hot dogs and mixed into our macaroni salad, breakfast bake and chicken salads.
- Egg - Just one so you can brush an egg wash for that golden brown crust.
Click here or scroll to the bottom of this post for detailed recipe ingredients and instructions.
How to Make Homemade Chicken Pot Pie
Scroll to the recipe card at the bottom of this post for the step-by-step instructions and video on how to make this pot pie recipe. The general steps are as follows:
- Preheat oven to 400°F.
- Line bottom and sides of pie plate with unbaked pie crust and fill with chicken, peas and corn.
- Cook potatoes and corn in boiling water on stove top until tender. Drain and place into pie plate.
- Using same pan, cook onions in melted butter until soft.
- Add more butter to pan with flour and seasonings.
- Slowly stir in chicken broth and milk. Cook until sauce is thickened.
- Pour sauce into pie plate over the mixture of chicken and vegetables.
- Top with second unbaked pie dough. Pinch to seal.
- Brush with egg white and slice slits into top to allow steam.
- Bake in preheated oven for 45 minutes.
Expert Tips
Chicken - You can buy a rotisserie chicken and pull it apart, but I highly recommend prepping the best shredded chicken ever once a month and then storing in the freezer so its ready when you need it.
Pan - Use a large sauté pan or skillet, and you will only dirty one pan (plus the pie dish). Quickly cook the potatoes and carrots until just tender and then wipe out the pan to sauté the onions and make your creamy soup.
Crust - Watch the crust near the last 15 minutes of baking time. If it's starting to brown more around the edges, lightly place foil around the sides to avoid burning.
Serving Suggestions
Vegetables - If you are short on time, you can use a bag of mixed frozen vegetables in place of ALL the vegetables in this recipe and skip the part of cooking the carrots and potatoes. This is not a recommendation, but only a suggestion as I prefer the taste of using the fresh carrots and potatoes in this recipe.
Potatoes - Do not peel the potatoes. Waste of time.
Seasonings - As always, adjust seasonings to more or less for your taste buds.
Make Ahead or Freeze
The total time to make this pot pie from start to finish is 1 ½ hours . If you get home from work at 5PM, you can be eating by 6:30PM but we all know that's not completely feasible. So, I'm happy to tell you this is a perfect make-ahead recipe!
You can assemble all of this the night before and place in the fridge to bake the next day. You can even freeze it, my friends!
Your Questions Answered
Should you prebake the bottom crust of chicken pot pie?
For this recipe, we do not prebake the pie crust. I found it unnecessary and never do, however, you can if you want. I haven't had a soggy crust yet.
How do I thicken my chicken pot pie filling?
We start with cooking a butter and flour roux on the stovetop to make the chicken pot pie filling. The sauce can be as thick as you want. The longer you cook it on the stove top the thicker it will get.
Why is my pot pie liquidy?
After removing the pot pie from the oven, allow it to cool for 10 to 15 minutes before serving. This allows the filling to set and not be too runny when slicing into the pie. A runny pie may also mean you didn't cook the sauce long enough to thicken.
What to Serve with Chicken Pot Pie
Chicken pot pie can be a meal in itself, but you can also serve it with more vegetables, a salad, soup, rolls or sweet fruit. Try these recipes with your pot pie.
- Green Bean Almondine
- Parmesan Roasted Asparagus
- Spinach Salad
- Dinner Rolls
- Brussels Sprouts
- Fruit Salad
PRINT this recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on Instagram @seededtable so I can see. I love hearing from you!
This article was originally published February 5, 2013 and updated February 2022 with tips, video and step-by-step photos, but no changes to the recipe.
Recipe Card
Semi-Homemade Chicken Pot Pie {+VIDEO!}
Ingredients
- 2 (9-inch) unbaked refrigerated pie crusts
- 2 cups shredded cooked chicken
- ½ cup frozen peas
- ½ cup frozen corn
- 1 cup small diced yellow potatoes (no need to peel)
- 2 medium fresh carrots , peeled and diced
- 5 Tablespoons unsalted butter , divided
- ½ large yellow onion , chopped
- ⅓ cup all-purpose flour
- ¼ teaspoon celery seed
- ¾ teaspoon salt , plus more to taste
- ¼ teaspoon black pepper
- 1 ½ cups chicken broth (homemade or store-bought)
- ⅔ cup milk
- 1 egg mixed with 1 Tablespoon water for egg wash
Instructions
- Preheat oven to 400°F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust. Fill the bottom with the shredded chicken, peas and corn; set aside.
- Place the diced potatoes and carrots in a large sauté pan or skillet. Fill with cold water, until the vegetables are just covered. Heat over high heat until it comes to a boil. Reduce heat, cover and let simmer for 8 to 10 minutes, until just tender. Drain, then transfer to the pie plate over the chicken, peas and corn.
- Wipe out the pan and return to heat. Melt 2 Tablespoons of the butter in the same pan, then add the onions. Cook until soft, about 5-7 minutes. Add the other 3 Tablespoons of butter and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened. Season with more salt, to taste. Pour into the pie plate over the chicken and veggies. Do not stir.
- Place the other pie crust over top of the filling, then tuck the edges under the bottom crust and pinch to seal. Brush lightly with egg wash. Slice an "X" in the center of the crust to allow steam during baking. Bake for 45 minutes. Remove from the oven and let set for 10 minutes before serving.
Video
Notes
- Make Ahead: Assemble the night before and keep in the fridge, or freeze for the day you need it. If frozen, allow to thaw overnight in the fridge. Place refrigerated pie in the oven while it is preheating and bake until cooked and heated through. (Mine requires about 1 hour and 15 minutes of baking time.)
- Watch the crust. Once it is golden, cover just the sides loosely with pieces of foil to prevent burning.
Laurel says
I’ve made a few different recipes for chicken pot pie but this is the best! I used shallots instead of onion because that’s what I had and think I’ll keep that change. No corn, made a bit more potatoes instead. Sooo delicious-thank you!
H.L says
This recipe was simple to follow, and I loved the information provided. I'm going to make it again for sure, and will be trying more recipes <3
Val says
Do you have to pre cook bottom refrigerated pie crust?
Nikki Gladd says
Hi Val,
For this recipe we do not prebake the pie crust. Thanks for your question!
-Nikki
Tammy says
A quick and easy one pot recipe that is fairly easy on the budget too . Always nice for the meal rotation to have a few items that are flexible, pantry friendly and Inexpensive.
This is the type of recipe that can be easily adapted to what's on hand.
We use these kinds of recipes (casseroles, soups, pot pie, fried rice, pasta dishes, or a quick stir fry) as a way to use up leftover bits and pieces --- cooked chicken, assorted frozen veggies or the few bits from the produce drawer can easily become a comforting dinner In one pot.
We have been limiting our trips to the grocery store, so recipes like this have been particularly helpful during the pandemic.
Nikki Gladd says
Hi Tammy,
Thank you for your feedback and tips! You are right, these recipes are so great for using up leftovers and can be easily adapted to what you have on hand. Glad you enjoyed it!
Cassey says
I cooked my chicken in the crock pot on low while at work all day, shredded, tasted and it was amazing (juicy and flavorful). After putting everything together exactly like the recipe said (other than adding a little more salt), it came out dry and bland. Not sure how everyone else got such great results following the same recipe.
Nikki Gladd says
Hi Cassey,
I'm baffled how this would turn out dry and bland, but I'm sorry it wasn't to your liking! It's definitely a proven tasty recipe from many readers and one of my family's favorites. Thanks for the feedback!
Barb Garlitz says
This is one of my all time favorite recipes. It is ALWAYS a hit and makes people feel special when I make it for them!
Jess says
This recipe is comical that’s how beyond AMAZING it is. The whole thing is perfection and I can’t thank you enough! My friends won’t let me cook anything else, I suggest something and they say no just make the chicken pot pie for the millionth time please. I even have people coming up to me who I haven’t made it for before asking me to make it for them! Every single person that tries it not only goes back for seconds but also wants the recipe, I honestly think I have shared this link at least 20 times. It is phenomenal
Mary says
Can you use salted butter instead?
Nikki Gladd says
Sure! Just cut down the salt called for in the recipe.
Wendy says
Fantastic!!
Allison Barraco says
I have made this pie tons of times. The best! But your link has been tampered with. When I clicked it i was sent to a spammed link.
Nikki Gladd says
Thanks, Allison. Which link are you referring to?
Rachael says
So I have to start this by saying this is my first time making a homemade chicken pot pie and I was super excited to do so. My husband isn't crazy about dishes like this and he was hesitant to try it but he ate 2 bowls and complimented it several times! The only things I did different were to use celery along with the onion and I used a bag of frozen peas and carrots, no corn- only because I had these on hand. This is a true comfort dish and I can't wait to make it again on a cool Fall day! It was delicious and made me proud to say I'd made it myself, no more frozen pot pies for us! Thank you for changing minds in our house 🙂
Nikki Gladd says
This is so great, Rachael! Thank you! (Glad to hear about your husband converting...lol!)
Anonymous says
Any special instructions for freezing? I love this recipe, and want to make for neighbors with a newborn. 🙂
Nikki Gladd says
Yes! I freeze mine every once in a while and I have also given a frozen one to new mommies. When I know I'm going to freeze it, I make it in a large foil pie pan (I believe I try to buy a 10-inch one... or at least 9-inch... that comes with a plastic cover.) I assemble all of it up until it's time to bake it and then cover it with plastic wrap before putting the plastic cover (dome) on top. I write the baking directions with a sharpie onto the plastic top: "Allow to thaw overnight in the fridge. Place pie on baking sheet in oven while it's preheating to 400 degrees. Once preheated, bake an additional 1 hour and 15 minutes, or until cooked and heated through. Once crust is golden, cover loosely with foil to prevent edges burning. Remove from oven and let set 10 minutes before serving."
Sandy Weaver says
i'm just making my pot pie now...its in the oven. I used your recipe as a guide, since I wanted to do a great deal more "semi" than you had there, but used your basic amounts. I had rotisserie chicken that I had stripped and was sitting in the frig (so I diced) and had frozen mixed veggies (that I just simmered in a pot til just barely softened, potatoes did get diced small and cooked til just barely fork tenderish. I added about 1/2 cup of grated cojack cheese too. Made the gravy with a good amount of dried onion flakes and just one refrigerated crust (all I had) over the top of everything. I'm sure that it's going to bubble out so put a pan under to catch anything.
I had some of the gravy left over and it was soooo good, my husband asked me to dice some more of the chicken up into it and put it in a little container that he can microwave and put over toast in a couple of days. No waste here!
Yummmm! Turned out Great! Will be making this again and again while its cold this fall and winter 😀
Nikki Gladd says
Thank you, Sandy! I like that you tweaked it to fit your liking! Glad it turned out great and I hope you enjoy it over and over! 🙂
Anonymous says
To make this even easier for a quick meal, use 2 large cans of chicken. It still comes out great.
Christin says
i made this for myself and my boyfriend last night and we absoluetly loved it! it was so incredibly delicious and oh so easy to make. I'll def be using this recipe again and again. thank you so much for sharing 🙂
ashly says
So the veggies are still frozen when you put them in the pie crust?
Nikki Gladd says
Hi Ashly. Yes, the corn and peas are frozen when putting in the pie crust.
Angie says
I made this tonight and it is SOOOOOOO amazing! My husband loved it so much that he said it is his new favorite food (even though we have had chicken pot pie several times)! Thank you!
Nikki Gladd says
Thank you, Angie!
Melinda says
I've made this twice and its came out perfect both times. So delicious. Possibly the best pot pie I've ever had. My husband doesn't even like pot pie and he went back for seconds. My 2 year old really enjoyed it too!
Nikki Gladd says
Thank you, Melinda! I'm quite proud of this recipe, especially after hearing such positive feedback like yours! 🙂
Betsy says
I made this last night, with variations. I had made and frozen the shredded chicken and broth last week. In the interest of time because I was cooking this on a weeknight, I subbed a couple cups of frozen mixed vegetables for all the veggies except the onion, which trimmed a good bit of time off of prep. All the filling wouldn't fit in one so I used 4 frozen deep dish pie shells to make two pot pies and gave the second one to my daughter. I also added poultry seasoning, Greek seasoning, celery salt instead of celery seed, and a little garlic powder. Next time I will put the foil around the edges at the beginning of cooking, it is too hot to handle to do it during the middle of cooking. It turned out delicious! Will definitely make again.
Anonymous says
Saving this to make my wonderful husband a chicken pot pie.
Rachel Tritschler says
LOVED THIS recipe! I added thyme to the chicken and cooked it with kip seasoning and Italian dressing but the best chicken pot pie
Lisa says
This turned out incredible! We didn't have celery seeds so I used dill weed instead! All that was left over from my family of 4 was one small slice. Delish!
Audrey says
What is the best way to reheat this? I made it four hours ago, and then my husband got called away for an emergency. It's so tempting to just slice into it and eat it. How should I reheat the entire pie?
Nikki Gladd says
Hi Audrey,
I reheat in the oven at 350 until heated through. The time will vary depending on if it is cold now from the fridge. Or, we just reheat leftovers sometimes portion by portion in the microwave.
Robin says
I made the Chicken Pot Pie last night and it was amazing!!! My husband just kept saying, "Wow"! He even got up in the middle of the night and ate more. I'm so happy to have found your blog and I'm looking forward to trying more of your recipes. Thank you!
Kat says
So disappointed! We pinned your recipe, bought the groceries, went to cook it the next day and the actual recipe has disappeared. PLEEEEASE repost! It looked so delicious.
Nikki says
Oh no! Kat, I'm getting in touch with my web developer right away. Not sure what happened... Sorry!
Nikki says
It's back! I'm sorry for the inconvenience. We just re-branded and transferred all database to my new site (this one) last night, which means glitches will happen in the process. Should be good to go now. Thanks for your patience.
Kat says
Thank you! The pot pie was delicious. I look forward to trying more of your recipes. Thank you for the quick response!
Sarah says
Just made this for my Fiancé's birthday. Have never made a chicken pot pie before, and this one was very easy and delicious! He loved it!
Nikki says
Wonderful! Thank you, Sarah, and happy birthday to your fiance! 🙂
Chung-Ah | Damn Delicious says
This is my favorite kind of comfort food! And I love using pre-made pie crust - makes life so much easier!
Ruth says
Can't wait to try this. But I have a question. What do you serve with this if anything. The crust, meat and vegetables cove the bread, meat and veg. parts of a meal.
Nikki says
Hi Ruth, I don't serve anything with it. It's all covered in one dish for us! 🙂
Joy says
I serve mine with fruit salad (strawberries, pineapple, banana, and blueberries). The cool sweetness provides a lovely contrast to the hot savory pie.
Patti says
We JUST posted our variation of smoked mini pot pies today! We put them in cupcake holders - but your picture of the big pot pie looks divine!
Yum...I'm starving...
Nikki says
Mmmm...mini pot pies. I love individual servings! 🙂
megan @ whatmegansmaking says
This is my kind of meal! I love chicken pot pie, any and all versions 🙂
Jaren says
Store bought pie crust is the way to go! It makes life so easy and still tastes great! Your crust looks so beautiful. I so wish mine could come out that pretty!
Krystal R {Mrs. Regueiro's Plate} says
Ohhh, this is one comfort dish that I have been missing! Happily adding this to my menu planning. This looks absolutely fantastic! 😉
Tiffiny Felix says
This looks so perfect! We love chicken pot pie. I make most things from scratch, but I do use Pillsbury pie crust 😉
Cassie | Bake Your Day says
This is great, Nikki! I have been craving chicken pot pie lately!