Name: Easy Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound skinless, boneless chicken breast halves – cubed; 1 cup sliced carrots; 1 cup frozen green peas; 0.5 cup sliced celery; 0.333 cup butter; 0.333 cup chopped onion; 0.333 cup all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 teaspoon celery seed; 1.75 cups chicken broth; 0.666 cup milk; 2 (9 inch) unbaked pie crusts

If you’re craving comfort food that feels like a warm hug on a plate, you’re going to love this Easy Chicken Pot Pie Recipe. It’s everything you want — flaky crust, creamy filling, and hearty chunks of chicken and veggies. I remember the first time I made this, it was a bit intimidating, but once I cracked the method, it quickly became one of my go-to dinner solutions. Stick with me, and I’ll share all my tips to help you nail it the first time.

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Why You’ll Love This Recipe

Simple Ingredients: You probably have most of these staples in your kitchen, making this a no-stress dinner option.
Comfort Food Classic: It’s creamy, flaky, and packed with veggies — a balanced meal that feels indulgent.
Kid-Approved: My family can’t get enough of this, and the leftovers? Even better the next day.
Make Ahead Friendly: Prep in advance and bake when ready — perfect for busy nights and entertaining.

A golden brown pie with a flaky, slightly bubbly top crust sitting in a silver pie pan on a white plate over a dark blue cloth and a metal cooling rack, with a section of the crust broken away to show a creamy, white filling underneath mixed with orange carrot slices and green peas, the crust edges are thick and crimped, and there is a soft white marbled texture surface behind it photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the right mix of creamy filling and flaky crust means using fresh, simple ingredients that work beautifully together. Here’s what you’ll want to keep on hand to make this easy chicken pot pie a crowd-pleaser.

Chicken breast: Skinless and boneless keeps the filling tender and easy to cube.
Carrots: Sliced for bite-sized sweetness and color.
Frozen green peas: Quick thaw and add a subtle pop of texture and freshness.
Celery: Sliced for just the right crunch and aromatic touch.
Butter: Essential for that rich base and helps cook the onions perfectly.
Onion: Chopped fine to melt into the sauce without overpowering.
All-purpose flour: Acts as the thickening agent for the creamy filling.
Salt, black pepper, celery seed: Simple seasonings that bring out the savory flavor.
Chicken broth: The heart of the savory sauce — homemade or store-bought works great.
Milk: Adds creaminess without heaviness.
Pie crusts: Ready-made are fine, especially if you want to save time.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love personalizing this easy chicken pot pie recipe depending on what I have in the fridge or who I’m cooking for. You can totally make this your own with a few tweaks!

Use different veggies: I’ve swapped peas for corn or added mushrooms, which gives a nice earthiness to the pot pie.
Go gluten-free: Try a gluten-free pie crust and substitute all-purpose flour with a gluten-free blend for thickening — it works surprisingly well.
Make it dairy-free: Use olive oil or vegan butter instead of butter and swap milk with almond or oat milk to fit dairy-free needs.
Spice it up: Adding a dash of thyme or rosemary instantly deepens the flavor if you want a little herb twist.

How to Make Easy Chicken Pot Pie Recipe

Step 1: Cook the Chicken and Veggies Just Right

Start by combining your cubed chicken, carrots, peas, and celery in a saucepan. Cover everything with water and bring it to a boil — then let it simmer for about 15 minutes until everything is tender but not mushy. Drain well and set aside. I always taste the veggies here to make sure they’re just right; you don’t want overcooked mush in your pot pie filling.

Step 2: Make the Creamy, Flavorful Sauce Base

While the chicken and veggies cook, melt the butter over medium heat in another saucepan, then sauté the chopped onions until they’re soft and translucent — about 5 to 7 minutes. This slow cooking brings out a natural sweetness that really makes the filling taste homemade. Next, stir in the flour, salt, pepper, and celery seed. This combo thickens the sauce and builds layers of flavor.

Then, slowly add the chicken broth and milk, stirring constantly to avoid lumps. Reduce the heat and let it simmer for about 5 to 10 minutes until the sauce thickens up nicely. You’ll know it’s perfect when it lightly coats the back of a spoon. Remove from heat.

Step 3: Assemble Your Pot Pie Like a Pro

Grab your bottom pie crust and lay it out in your pie dish. Pour in the cooked chicken and veggies first, then carefully ladle the hot sauce over the top — this ensures an even, creamy filling in every slice. Now, top it with the second pie crust. Seal the edges well and trim any extra dough. Don’t forget to cut several small slits in the top so steam can escape while baking — this keeps your crust crisp and flaky.

Step 4: Bake to Golden Perfection

Pop the assembled pot pie into your preheated 425°F oven. Bake for 30 to 35 minutes until the crust turns a gorgeous golden brown and the filling bubbles up through the vents. Once it’s out, let it cool for about 10 minutes — this step is crucial because it gives the filling time to set and makes slicing so much easier. Trust me, that bit of patience pays off.

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Pro Tips for Making Easy Chicken Pot Pie Recipe

Don’t Skip Sautéing Onions: It really amps up that savory flavor, making the filling more complex and less one-note.
Use Cold Pie Crusts: Cold crusts handle the heat better and end up flakier in the oven.
Watch That Thickness: Your sauce should be thick enough to hold together but not so thick that it clumps — adjust broth and milk ratios as needed.
Vent Properly: Those little slits on top prevent sogginess and keep the crust perfectly crisp.

How to Serve Easy Chicken Pot Pie Recipe

A golden brown pie with a thick, flaky crust evenly baked with scalloped edges sits in a white dish. The top crust has small steam vents shaped like leaves, and it is decorated with fresh green herb sprigs on one side. A spoon scoops out a section from the edge, revealing the creamy filling inside with visible chunks of orange carrots, light green peas, and light beige meat in a thick white sauce. The dish is placed on a white marbled surface with a gray cloth partially underneath it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle freshly chopped parsley or thyme on top after baking. It adds a fresh color pop and a hint of brightness that balances the richness. If you’re feeling fancy, a light dusting of parmesan cheese right out of the oven is heavenly.

Side Dishes

My go-to sides are simple and fresh. A crisp green salad with lemon vinaigrette and some roasted Brussels sprouts make a nice counterpoint to the creamy pot pie. If you want something cozy, mashed potatoes or garlic bread are always winners.

Creative Ways to Present

For special occasions, I love making individual mini pot pies using small ramekins and round pie crusts. It feels personalized and looks charming on the table. Another fun twist is using puff pastry for the top crust — it puffs up beautifully and looks fancy with little leaf cutouts.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and I find that the pot pie keeps well for up to 3 days. When you reheat, the filling might thicken a bit, so adding a splash of milk helps bring back that creamy texture.

Freezing

This recipe freezes really well, which is a lifesaver on hectic days. I recommend freezing the assembled pie before baking — wrap it tightly in plastic and foil. When you’re ready, bake straight from frozen, though you might need to add extra baking time.

Reheating

To reheat your leftover pot pie, I usually pop it in a 350°F oven for about 20 minutes to get the crust crispy again and warm it through evenly. Microwaving works but can make the crust soggy, so oven reheating is best whenever possible.

FAQs

Can I use leftover cooked chicken in this Easy Chicken Pot Pie Recipe?

Absolutely! Using leftover cooked chicken can save time — just make sure to dice it into bite-sized pieces. Add it to the sauce during the final assembly stage to keep everything warm and delicious without overcooking the chicken.
What’s the best way to keep the pie crust from getting soggy?

One trick I found is to either brush the bottom crust with a thin layer of beaten egg or bake the bottom crust a little before adding the filling. Also, ensuring your filling isn’t too watery helps keep the crust crisp and flaky.
Can I make this recipe in advance?

Yes, you can prepare the filling and assemble the pot pie a day ahead. Keep it refrigerated until you’re ready to bake. Just add a few extra minutes to the baking time if you take it straight from the fridge.
Is there a way to make this healthier?

For a lighter version, you can use low-fat milk and reduce the butter a bit. Also, loading up on extra veggies and using a whole wheat or gluten-free crust gives it a nutritional boost without sacrificing flavor.

Final Thoughts

This Easy Chicken Pot Pie Recipe always feels like home to me — it’s that cozy dish that brings people together. I love how you can tweak it anytime, so it never feels boring. If you’re looking for a foolproof, delicious meal that’ll impress the family (or just yourself), I’d say give this one a try. You’ll be amazed at how simple comfort food can be.