If you have been searching for a comforting, delicious, and fuss-free dinner, this Easy Chicken Pot Pie Recipe Your Family Will Love Recipe is exactly what you need. It combines tender chicken, fresh veggies, and a creamy sauce all wrapped in a flaky golden crust that bakes to perfection. The best part is how simple the ingredients come together to create a crowd-pleaser that feels like a warm hug on a plate. Whether it’s a busy weeknight or a cozy weekend meal, this pot pie is guaranteed to become a new favorite for everyone around your table.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is all it takes to create layers of flavor and texture in this pot pie. Each item plays a special part, from the tender shredded chicken adding protein, to the crisp carrot and celery giving crunch, and the buttery crust providing that irresistible finish.
- 2 cups cooked chicken, shredded or diced: The star protein that makes this pot pie hearty and satisfying.
- 1 tablespoon olive oil: For sautéing vegetables and adding a hint of richness.
- 1 small onion, chopped: Brings sweetness and depth to the filling.
- 2 cloves garlic, minced: Adds a subtle aromatic punch that wakes up the palate.
- 1 cup diced carrots: Provides natural sweetness and vibrant color.
- 1 cup frozen peas: A burst of green freshness and soft texture.
- 1/2 cup chopped celery: Offers a gentle crunch and a slightly peppery note.
- 1/3 cup unsalted butter: Essential for making the creamy roux that thickens the sauce.
- 1/3 cup all-purpose flour: Combines with butter to create the base for the luscious gravy.
- 1 3/4 cups chicken broth: Adds savory depth, balancing the richness of the sauce.
- 2/3 cup milk or half-and-half: Makes the sauce creamy and comforting.
- Salt and pepper to taste: Simple seasonings that elevate all the flavors.
- 1/2 teaspoon dried thyme: Infuses the filling with a delicate earthy aroma.
- 1/2 teaspoon dried parsley: Adds a hint of green freshness and color.
- 1 prepared pie crust (store-bought or homemade): The flaky, buttery top that turns this into a classic pot pie.
- 1 egg, beaten (for egg wash): Gives the crust that gorgeous golden shine once baked.
How to Make Easy Chicken Pot Pie Recipe Your Family Will Love Recipe
Step 1: Prepare Your Oven and Veggies
Start by preheating your oven to 400°F (200°C) so it’s ready to go once your filling is set. In a large skillet, heat the olive oil over medium heat and sauté chopped onions, garlic, carrots, and celery until they soften and their natural sweetness comes through, about five to six minutes. Then, stir in the peas and cooked chicken before removing the skillet from heat to keep those flavors fresh and vibrant.
Step 2: Create the Rich Roux
In a separate saucepan, gently melt unsalted butter over medium heat. Whisk in the all-purpose flour and cook for one to two minutes while stirring to form a roux. This little cooking step is crucial for building that creamy, velvety texture for the sauce that binds all the ingredients together.
Step 3: Whisk in Broth and Milk
Slowly pour the chicken broth and milk into the roux, whisking continuously to keep the sauce smooth. Bring it to a boil, then reduce heat to simmer and let it thicken for about five minutes. Season with salt, pepper, dried thyme, and dried parsley, creating a flavorful sauce that envelops the chicken and veggies beautifully.
Step 4: Combine Filling and Transfer to Pie Dish
Mix your creamy sauce with the sautéed chicken and vegetable mixture until evenly coated. Carefully transfer this hearty filling into a 9-inch pie dish, spreading it out evenly for balanced baking.
Step 5: Assemble the Pie
Cover the filling with your prepared pie crust. Trim any excess dough hanging over the edges, then crimp the edges to seal. Use a sharp knife to cut slits on the top crust to allow steam to escape while baking—this step helps keep the crust crisp and prevents sogginess.
Step 6: Bake to Golden Perfection
Brush the beaten egg over the crust to give it a beautiful golden glaze once baked. Pop the pie into your preheated oven and bake for 30 to 35 minutes until the crust turns golden brown and the filling bubbles enticingly beneath.
Step 7: Let It Cool Before Serving
Once out of the oven, let your pot pie rest for about 10 minutes to set. This cooling time makes slicing easier and allows the flavors to settle. Now your delicious Easy Chicken Pot Pie Recipe Your Family Will Love Recipe is ready to serve!
How to Serve Easy Chicken Pot Pie Recipe Your Family Will Love Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme on top adds a lovely pop of color and an extra hint of herbaceous brightness. You can also serve with a dollop of sour cream or a few drops of hot sauce to cater to taste preferences without overpowering the comforting flavors.
Side Dishes
This pot pie stands well on its own but pairs wonderfully with a light, crisp side like a mixed green salad tossed in a simple vinaigrette. Roasted asparagus or steamed green beans also provide a fresh, crunchy contrast to the creamy filling.
Creative Ways to Present
For a fun twist, prepare individual mini pot pies using ramekins or muffin tins for personal servings perfect for parties or family dinners. Alternatively, adding puff pastry cutouts on top of the pie crust in fun shapes—like leaves or stars—turns this dish into a lovely centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pot pie refrigerated in an airtight container or covered tightly with foil. It will remain fresh for up to three days, making it perfect for quick lunches or dinners later in the week.
Freezing
If you’d like to save it for even longer, this pot pie freezes well. Wrap the whole pie or individual portions tightly in plastic wrap and aluminum foil before freezing. It stays delicious for up to two months and is great to pull out when you need a comforting homemade meal in minutes.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes or until warmed through to maintain that flaky crust and creamy interior. Avoid microwaving if possible, since that can make the crust soggy and the filling unevenly heated.
FAQs
Can I use leftover roasted chicken for this pot pie?
Absolutely! Using leftover cooked chicken is a fantastic way to save time and add rich flavor. Just shred or dice it before mixing it into the filling.
Is it okay to use frozen vegetables for the filling?
Yes, frozen peas work perfectly and keep their texture nice after cooking. Just make sure to thaw or add them as directed so the filling isn’t watery.
Can I make the pot pie crust from scratch?
Definitely! Homemade pie crust adds an extra special touch and can be tailored to your taste. Whether flaky butter crust or whole wheat, your pot pie will taste fantastic.
What can I substitute for half-and-half in the sauce?
You can use whole milk, 2% milk, or even a mix of milk and cream depending on your preference. Non-dairy milk alternatives work too but may slightly change the flavor.
How do I know when the pot pie is fully cooked?
You’ll know it’s done when the crust is golden brown and the filling is bubbling up through the vents on top. If needed, give it an extra 5 minutes to get that perfect finish.
Final Thoughts
Trying out this Easy Chicken Pot Pie Recipe Your Family Will Love Recipe is like welcoming warmth and comfort right onto your dinner table. It’s an all-in-one meal filled with wholesome ingredients and effortless steps that promise a hearty experience everyone will ask for again and again. So don’t hesitate—grab your ingredients, gather your loved ones, and get ready to enjoy a truly delightful pot pie moment.
Print
Easy Chicken Pot Pie Recipe Your Family Will Love Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Pot Pie recipe is a comforting classic perfect for family dinners. It features a flaky pie crust filled with tender cooked chicken and a flavorful medley of vegetables in a creamy homemade sauce. Simple to prepare with pantry staples and baked to golden perfection, this dish is both hearty and satisfying.
Ingredients
Filling
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Crust
- 1 prepared pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Vegetables and Chicken: Heat olive oil in a large skillet over medium heat. Add chopped onions, minced garlic, diced carrots, and chopped celery. Cook until the vegetables are softened, about 5 to 6 minutes. Stir in frozen peas and shredded cooked chicken, then remove from heat and set aside.
- Make Roux: In a separate saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 to 2 minutes, forming a roux that will thicken the sauce.
- Add Liquids and Seasonings: Slowly whisk in the chicken broth and milk or half-and-half into the roux. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes until thickened. Season the sauce with salt, pepper, dried thyme, and dried parsley.
- Combine Filling: Pour the thickened sauce into the skillet with the chicken and vegetables. Stir well to combine all ingredients evenly.
- Assemble Pie: Transfer the chicken and vegetable filling into a 9-inch pie dish. Lay the prepared pie crust over the filling, trimming any excess dough. Crimp the edges to seal and cut slits in the top of the crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top of the pie crust with beaten egg to give it a shiny, golden finish once baked.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbling. Allow the pie to cool for 10 minutes before serving to set the filling.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- For a richer filling, substitute milk with half-and-half or heavy cream.
- If you prefer a homemade crust, ensure it is well-chilled before assembling.
- To prevent soggy crust, bake the assembled pie on a lower oven rack on a baking sheet to catch any spills.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
