Easy Chicken Pot Pie

A classic and Easy Chicken Pot Pie Recipe. Pot pie a quick homemade pie crust and a delicious hearty chicken and vegetable pie filling. Comfort food at its best!

We really like comfort food, especially all the classic recipes. From Sheperd’s Pie to a good Meatloaf or a beef Chili, there’s just something about those recipes that bring the whole family together.


A slice of chicken pot pie filled with shredded chicken, vegetables on a plate with a fork.

homemade chicken pot pie-

I think whenever someone says comfort food or home-style cooking, pot pie has got to be one of the recipes that come to mind. There’s just something about a flakey and butter pie crust loaded with a creamy chicken and vegetable filling. The dish is so satisfying and filling.

This is also a great dish to make with turkey, especially if you have leftover turkey from Thanksgiving that you don’t want to go to waste.

Chicken pot pie slice on a plate with a fork topped with fresh greens.

how to make an easy chicken pot pie-

This is our version of the traditional pot pie recipe, it’s so easy to make and I hope you enjoy it as much as we do.

PREPARE PIE CRUST- First, prepare a homemade pie crust using THIS recipe. Refrigerate pie crust until ready to use.

COOK CHICKEN- In a saucepan, cook the chicken until fully cooked and shred into small pieces.

PREPARE FILLING- Saute the onions and garlic, whisk in flour. Pour in the liquids, seasonings, and cook until the sauce thickens. Once thickened, stir in the vegetables and shredded chicken, set the filling aside to cool completely. TIP: If you don’t allow the filling to cool completely, the bottom of the pie crust will mushy and not crispy.

How to make

ASSEMBLE THE POT PIE: Roll out and fit one of the pie crusts in a pie dish. Fill with the cooled chicken and vegetable filling. Roll out the second pie crust and pinch edges together. Create slates in the pie crust. Bake the pot pie, allow it to slightly cook so the filling sets and isn’t runny! Enjoy!

How to make chicken pot pie with a creamy chicken and vegetable filling. FAQs about making a classic pot pie recipe-

Can I use a store-bought pie crust? YES, most definitely. You can substitute a store-bought pie crust for this homemade version.

Can I use fresh vegetables? Yes, you can cube your own fresh vegetables into the pie filling. Just be sure the sizes are all the same for even cooking.

Can I use turkey instead of chicken? Yes, you can easily substitute for turkey meat and not have to alter anything else in the recipe.

Can I freeze the pot pie? Yes, the pot pie freezes wonderfully. Prepare per instruction, cover the dish and free up to 3 months. Be sure to thaw overnight in the refrigerator or else the filling will be uncooked while the rest of the pie burns.

Traditional chicken pot pie in a pie pan topped with fresh chopped greens.

So, true story. I grew up in a family where Ukrainian food was primarily served (and my husband with Uzbek cuisine). As I experiment with new recipes, I always like to treat my inlaws with the food I make (1. Because we can’t eat everything I make and 2. They love trying new foods.).

I gave them this pot pie and wasn’t sure how they’d react since it’s really out their comfort zone. They both absolutely loved the recipe and were so surprised that the filling was so hearty and served with a pie crust. Winner, winner.

The moral of this story, if you’ve never made chicken pot pie – go for it!

give these other comfort food recipes a try:

Print Recipe
5 from 3 votes

Easy Chicken Pot Pie

Homemade Chicken Pot Pie Recipe. So easy to make and so GOOD! Flakey and buttery pie crust loaded with a creamy chicken and vegetable filling.
Prep Time10 mins
Cook Time1 hr 10 mins
Course: Dinner
Cuisine: American
Keyword: chicken pot pie, chicken pot pie recipe
Servings: 8 servings
Calories: 327kcal
Author: Valentina's Corner



  • Prepare one recipe of pie dough. Refrigerate until ready to use.
  • In a saucepan, cook chicken until fully cooked, (lightly season with salt), about 10 minutes. Remove chicken water and shred the chicken into pieces and set aside.
  • In a skillet, saute chopped onion with butter.
  • Once the onion is tender, add minced garlic and cook until fragrant.
  • Whisk in the flour into the skillet and mix until well combined.
  • Pour in the broth, heavy whipping cream and seasonings. Cook until the sauce thickens, stirring frequently (about 5 minutes).
  • Stir in the vegetables and chicken, one the filling comes to a boil, remove from here and completely cool.
  • Roll out the pie dough and place the bottom pie crust onto a pie pan. Add the cooled chicken pot pie mixture into the pie pan.
  • Top with the second pie crust, seal and flute the edges. Add slashes to the center of pie crust.
  • Cover the pot pie with foil and bake at 375°F for 40 minutes.
  • Uncover the chicken pot pie and cook an additional 15-20 minutes.
  • Enjoy, friends.
Nutrition Facts
Easy Chicken Pot Pie
Amount Per Serving
Calories 327 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Cholesterol 79mg26%
Sodium 9mg0%
Potassium 392mg11%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 1g1%
Protein 16g32%
Vitamin A 2794IU56%
Vitamin C 9mg11%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 6 Comments
  • Erin 12/02/2019, 11:11 pm Link Reply

    So easy and so good. This is one of our favorite dinners

    • Valentina's Corner 12/03/2019, 10:57 am Link Reply

      Erin, thank you!

  • Krissy Allori 12/02/2019, 10:44 pm Link Reply

    I loved this recipe. I usually don’t make this kind of thing on a weeknight but with a store bought pie crust this is totally doable!

    • Valentina's Corner 12/03/2019, 10:58 am Link Reply

      Krissy, I love the idea of store-bought pie crust!

  • Betsy 12/02/2019, 10:05 pm Link Reply

    Wow, this is tasty! I love all the vegetables in here. There’s such a great ratio of vegetables to meat to sauce. And I LOVE that you have a bottom crust as well as a top crust! I have seen too many recipes for and been disappointed too often by pot pies that only have the top crust. I’m not sure if it can really still be considered a pie if it only has a top crust…

    • Valentina's Corner 12/03/2019, 10:59 am Link Reply

      Betsy, thank you so much! We love the taste of having both crusts on the bottom and top!

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