Easy Homemade Chicken Pot Pie

Easy Homemade Chicken Pot Pie – bites of tender chicken, potatoes, carrots and peas in a rich, creamy gravy baked in a golden pie crust. The perfect cozy comfort meal!

I grew up on Chicken Pot Pie – not the kind you’re seeing here – but the mini ones in the freezer section of the grocery store.

My from scratch version is packed with tender chicken, potatoes, carrots and peas in a flaky puie crust — but frankly, I think the gravy makes it a standout.

I take a little help from a store-bought crust but this one stands up to other Chicken Pot Pies with homemade crust. I swear – it’s the gravy. If you give it a try, let me know what you think.

Why I love this recipe:

• Store bought crust – still gives homemade flavor and texture.
• Rotisserie chicken, leftover chicken or cook your own – all work well.
• Cozy, comforting hearty meal.

Ingredients needed to make Homemade Chicken Pot Pie:

• refrigerated pie crust (top and bottom) room temp
• butter
• onion
• all purpose flour
• salt and black pepper
• dried thyme
• chicken stock
• worcestershire sauce
• milk
• cooked chicken cut in bite size pieces
• russet potato
• frozen mixed vegetables (any mixture you like best)
• large egg

How to make Easy Homemade Chicken Pot Pie:

1. Dice chicken and set aside. Preheat oven to 425 degrees. Line pie pan with the bottom pie crust.
2. Melt butter in a large skillet. Add diced onion and potatoes, season with thyme, salt and pepper. Cook 3-4 minutes or until potatoes are are tender.
3. Sprinkle flour over the top, stir to blend then pour in milk, worcestershire sauce and stock. Continue whisking until smooth and thick. Taste the Chicken Pot Pie filling and adjust for salt and pepper.
4. Stir in cooked chicken and frozen vegetables then pour mixture into pie dish.
5. Add top crust, seal edges, lightly brush with egg wash and cut a few slits into the top of the crust to vent it. Place pie on rimmed baking sheet with foil.
6. Bake 35-40 minutes until the crust is golden brown. NOTE: if the edges are browning too quickly, cover with aluminum foil and continue baking. Remove from the oven and rest 15 minutes while the filling cools before slicing.

Subs and variations:

• Chicken bone broth or chicken broth instead of stock.
• Fresh herbs instead of dried – thyme and sage would be delicious.
• Homemade crust instead of store-bought.
• Meat – turkey, leftover chicken or rotisserie chicken can all be used – white and dark meat.
• Canned refrigerated biscuit topping instead of traditional pie crust.
• Puff pastry as a single crust on top – bakes quickly.
• Mashed Potatoes – think Shepherd’s Pie – but chicken.
• Add other vegetables like celery or green beans.

Storage and reheating:

Cover cooled pie with plastic wrap or transfer to an airtight container and store in the refrigerator up to 3 days. Reheat in the microwave the next day.

Make ahead and freezing options:

The whole Chicken Pot Pie can be prepared in advance. Allow filling to cool completely before adding to the pie crust. Cover with plastic wrap and store in the fridge.

Before baking, bring to room temp on the counter and bake per directions.

You can also prep chicken and vegetable filling with the gravy a day in advance. Store in the fridge in an airtight container.

What to serve with Chicken Pot Pie:

Focaccia Bread (easy recipe from pizza dough)

Chick fil-A copycat Kale Crunch Salad

Cheesy Garlic Breadsticks

Enjoy!