Name: Easy Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 recipe pie crust (or store-bought pie crust); 1 large egg beaten with 1 tablespoon milk or heavy cream (egg wash); 1/2 cup milk; 1 1/2 teaspoons cornstarch; 2 1/2 cups shredded chicken (like rotisserie); Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 1/2 cups Yukon gold potatoes, peeled, chopped into 1/2-inch cubes; 1 medium yellow onion, chopped; 2 medium carrots, thinly sliced (about 1 cup); 3/4 cup sliced celery; 4 cloves garlic, minced; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 1/2 teaspoons dried parsley; 1 1/2 teaspoons chicken bouillon; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon rubbed sage; 1/4 teaspoon dried rosemary; 1/4 teaspoon ground black pepper; 1 cup frozen peas (do not thaw)

There’s something uniquely comforting about a warm, flaky crust encasing a rich, creamy filling loaded with chicken and veggies. This Easy Chicken Pot Pie Recipe is exactly that—a classic dish that feels like a big, cozy hug on a plate. Trust me, once you make this, it’ll quickly become a favorite go-to dinner you’ll want to revisit again and again.

This image shows a close-up of a white bowl holding a thick chicken and vegetable pot pie with two visible layers. The top layer is a golden-brown crust with a rough, crumbly texture, decorated with green sprigs of rosemary. The bottom layer is a creamy filling with bright orange carrot slices, yellow potato chunks, green peas, and shredded chicken mixed with a light sauce, all sprinkled with small bits of fresh green herbs. A golden spoon is partially buried in the filling on the right side, scooping up some of the ingredients. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Pot Pie Recipe
Top Tip
How to Serve Easy Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Pot Pie Recipe

Why You'll Love This Recipe

I love how this Easy Chicken Pot Pie Recipe hits the perfect balance between being impressive enough for guests yet simple and forgiving enough for a weeknight meal. It’s hearty, flavorful, and well worth the little bit of effort.

Comfort Food Classic: A buttery, flaky crust paired with a creamy, savory filling that’s pure home-cooked goodness.
Make-Ahead Friendly: You can prep the filling or dough days ahead, making it a breeze on busy nights.
Customizable: Easily swap veggies or add herbs to match your mood or what’s in season.
Reliable Flavor: That secret addition of chicken bouillon boosts the savory factor without overpowering the dish.

The image shows a round savory pie with a thick, golden-brown crust that has a crimped edge. The top crust is flaky with a slightly shiny finish and a few small sprigs of green herbs on it. A slice is removed, revealing the inside filled with a creamy mix of light brown shredded meat, white and yellow potato chunks, orange carrot pieces, and green peas mixed together. The pie is placed in a white dish on a white marbled surface, with a gold spoon inside the filling. Some scattered green herbs are around the pie next to a beige and striped cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Easy Chicken Pot Pie Recipe plays a smart role in building layers of flavor and texture. Choosing fresh veggies and quality chicken really makes the filling sing, while the combination of butter and olive oil creates a perfectly tender base for those aromatic sautéed veggies.

Flat lay of a thick disc of pale, chilled pie dough on simple white ceramic plate, one whole large brown egg with clean shell, a small white bowl of pale yellow milk, a small white bowl of golden olive oil, a small white bowl of unsalted butter cubes, peeled and chopped Yukon gold potatoes in a neat pile, two medium yellow onions, one whole and one chopped, two medium carrots thinly sliced, celery stalks with green leaves sliced, four cloves of fresh garlic unpeeled, a small white bowl of all-purpose flour, shredded rotisserie chicken in a small mound, a small white bowl of frozen green peas, a small white bowl of low-sodium chicken broth, small piles of dried parsley, oregano, thyme, rubbed sage, rosemary, and a pinch of black peppercorns arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie Crust: Whether homemade or store-bought, a flaky crust is essential for that satisfying first bite.
Shredded Chicken: Rotisserie chicken works like a charm here for quick prep and juicy meat.
Yukon Gold Potatoes: Their creamy texture holds up well in the filling without falling apart.
Yellow Onion: Adds natural sweetness and depth once sautéed.
Carrots: Thinly sliced for a tender bite and subtle sweetness.
Celery: Brings that classic pot pie crunch and fresh flavor.
Garlic: Just enough to lift the savory background without stealing the show.
Flour: The thickening hero that transforms broth and milk into luscious gravy.
Chicken Broth: Low sodium is key here so you can control saltiness.
Chicken Bouillon: The secret umami booster that enriches every spoonful of sauce.
Dried Herbs & Spices: Parsley, oregano, thyme, sage, rosemary, and pepper round out the flavor profile.
Frozen Peas: Add last for a pop of sweetness and vibrant color.
Egg Wash: Brushed on top for that golden, glossy finish.

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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.

Make It Your Way

Honestly, this recipe is like a blank canvas. I often tweak the veggies depending on the season or what’s in my fridge. Plus, the herb blend is totally flexible—don’t hesitate to throw in fresh herbs or your favorites to make it your signature pot pie.

Variation: I once swapped peas for sautéed mushrooms and spinach for a richer, earthier version that my family adored.
Dairy-Free: You can replace the butter with olive oil and milk with a creamy nut milk or broth to make it lighter or accommodate allergies.
Extra Crunch: For fun, sprinkle some shredded cheese on top under the crust for an indulgent twist.

Step-by-Step: How I Make Easy Chicken Pot Pie Recipe

Step 1: Prep Your Dough and Filling

Start your pot pie journey by making the pie dough, ideally at least two hours ahead—or better yet, the night before. Chilling the dough really helps with rolling it smoothly later on. Meanwhile, whisk together milk and cornstarch; this will be the magic that thickens your sauce beautifully. I like to microwave the cubed potatoes with just a splash of water so they’re tender but not falling apart, which saves some stovetop time and hassle.

Step 2: Sauté the Vegetables and Build Your Sauce

This is where the base flavor builds. Heat the butter and olive oil—this combo gives richness without heaviness. Add your onions, carrots, and celery, and sauté until the onions start getting translucent and everything smells sweet and inviting. Toss in minced garlic last so it doesn’t burn. Sprinkle the flour evenly over the veggies and cook it for a couple of minutes; this develops that “nutty” flavor and starts thickening the filling.

Step 3: Stir in Broth, Milk Mixture, and Seasonings

Turn your heat to low and slowly whisk in the chicken broth and milk-cornstarch mix. Add your dried herbs and chicken bouillon here for a deep, savory flavor kick. Keep whisking gently until the sauce thickens and coats the back of a spoon, about 5-7 minutes. You’re aiming for a gravy that’s creamy but still pourable since it thickens more when baked.

Step 4: Add Chicken, Potatoes, and Peas

Pull the pan off the heat and gently fold in shredded chicken, microwaved potatoes, and frozen peas. The peas add a nice burst of brightness and a pop of color that lifts the dish. Taste and adjust seasoning with salt and pepper. At this point, your filling is ready to come together inside the pie crust.

Step 5: Roll Out Dough and Assemble Your Pie

Roll your chilled dough on lightly floured parchment paper into an 11- or 12-inch circle. I find using parchment really helps transfer the dough onto the filling without any tears or stretching. Gently place the dough over the filling, fold the edges under to create a thick crust, and crimp or flute them for a pretty finish. Remember to cut several slits on top so steam escapes while baking. Brush the entire top crust with egg wash—except the edges, which brown faster and can get too dark.

Step 6: Bake to Golden Perfection

Bake the pot pie at 375°F for 40-55 minutes, depending on your oven. I always keep an eye on the crust edges—they tend to brown quicker—so I cover them with foil or a pie shield if needed. If you notice any “poofs” forming, just poke another slit to release steam. When your crust is golden and crisp, pull it out and let it rest for about 5-10 minutes before slicing. This helps the filling set so it doesn't spill everywhere.

Top Tip

Over the years, I’ve learned a few little tricks that really make my pot pies shine and help avoid common hiccups, especially when you’re juggling busy weekday cooking.

Microwave Your Potatoes: This shortcut keeps the potatoes tender but intact, which is perfect for holding the filling together without turning mushy.
Don’t Skip the Egg Wash: Brushing the pie crust makes all the difference in getting that shiny, golden top that looks as great as it tastes.
Adjust Sauce Thickness Early: The filling won’t thicken much more during baking, so tune the consistency while simmering to avoid watery or overly thick filling.
Protect Your Crust Edges: If you notice the edges browning faster, use foil wraps or pie shields to get an even bake without burnt crust.

How to Serve Easy Chicken Pot Pie Recipe

Garnishes

I like to keep garnishes simple—a sprinkle of fresh chopped parsley or thyme over each slice adds a fresh herbaceous note that brightens up the rich filling.

Side Dishes

Since the pot pie is quite hearty, I often pair it with a crisp green salad or roasted asparagus to add some lightness and textural contrast on the plate.

Creative Ways to Present

For special occasions, I sometimes make individual pot pies using ramekins topped with pie dough circles—guests love the personal touch, and it’s fun watching crusts puff up in their own little ovens.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pot pie covered tightly in the fridge. It keeps wonderfully for about 5 days—perfect for quick lunches or dinners later in the week.

Freezing

This pot pie recipe freezes beautifully, too. I freeze the unbaked assembled pie wrapped carefully in plastic and foil. When I’m ready, I thaw it overnight in the fridge and bake as usual—still gets that golden crust and creamy filling.

Reheating

To warm leftovers, my favorite method is the oven covered loosely with foil at 300°F for 20-30 minutes. It gently reheats without drying out the crust or filling. For single servings, the air fryer does a fantastic job at 365°F for 5 minutes—crispy crust all around.

Frequently Asked Questions:

Can I use store-bought pie crust for this recipe?

Absolutely! Using store-bought pie crust saves time and still delivers a delicious, flaky topping. Just make sure to thaw it properly before rolling and assembling.

Can I make this chicken pot pie ahead of time?

Yes! The filling and pie dough can be prepared ahead and stored in the fridge separately. You can even assemble the pie and refrigerate it before baking, making dinner day much easier.

What can I substitute for chicken bouillon?

If you don’t have chicken bouillon on hand, a teaspoon of soy sauce or a bit more salt plus some dried herbs can work in a pinch. However, the bouillon really enhances the savory depth of the filling.

Can I use fresh herbs instead of dried?

Yes, fresh herbs like thyme, rosemary, or parsley can be used. Use about three times the amount of fresh herbs in place of dried to achieve the same flavor intensity. Add fresh herbs towards the end of cooking to keep their brightness.

Final Thoughts

This Easy Chicken Pot Pie Recipe holds a special place in my heart because it’s one of those dishes that feels like a celebration of simple, honest ingredients coming together to make something truly comforting. I love sharing this with friends and family, especially when I want to impress without stress. Give it a try—you’ll be rewarded with warm smiles and maybe even some happy requests for seconds.