Chicken Pot Pie

This classic Chicken Pot Pie is comfort food at its best—flaky golden crust, creamy filling, and hearty bites of chicken and vegetables. It's family-friendly, freezer-ready, and flexible enough for busy nights or cozy weekends.

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Prep Time 20

Cook Time 35

Total Time 55

Course Dinner

Cuisine American

Servings servings

Calories 420 kcal

Equipment

Skillet
Baking Dish

Ingredients

Main Ingredients

2 cups cooked chicken shredded
1 cup carrots diced
1 cup peas
1 cup potatoes diced
1 small onion chopped
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
0.5 cup milk
1 tsp salt
0.5 tsp black pepper
1 sheet pie crust store-bought or homemade

Instructions

Preheat oven to 400°F (200°C). Prepare all vegetables by chopping carrots, onions, and potatoes into even, small pieces.
In a skillet over medium heat, melt butter. Add onions and cook until soft. Sprinkle in flour and stir constantly for 1 minute to form a roux.
Slowly whisk in chicken broth and milk. Simmer 3–5 minutes until thickened to a gravy-like consistency.
Stir in cooked chicken, carrots, peas, and potatoes. Season with salt and pepper. Taste and adjust seasoning.
Transfer filling to a baking dish. Cover with pie crust, pressing edges to seal. Cut slits in the center to vent.
Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
Let rest for 10 minutes before slicing. Serve warm.

Notes

For a shortcut, use frozen vegetables and rotisserie chicken. To freeze, bake fully, cool, then freeze tightly for up to 3 months. Reheat directly from frozen until hot and bubbly.

Nutrition

Calories: 420kcalCarbohydrates: 30gProtein: 22gFat: 25gSaturated Fat: 11gCholesterol: 70mgSodium: 820mgPotassium: 540mgFiber: 4gSugar: 4gVitamin A: 6200IUVitamin C: 10mgCalcium: 60mgIron: 3.1mg

Keyword chicken, comfort food, family meal, Pot Pie

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