A flaky crust is filled with a quick and creamy chicken and vegetable filling and then baked until golden brown and bubbly.
Ingredients for Chicken Pot Pie
Chicken: Use rotisserie chicken to make it fast or leftover chicken if you have it. If not, chicken breasts can be baked and shredded or substitute leftover turkey.
Easy to make: Making pot pie from scratch takes time, but it is easy to make. Use leftovers: Use diced or shredded chicken or even leftover chicken or roasted vegetables. Short-cut crust: Pie pastry can be made from scratch, but packaged pie dough can be used to make it faster. Freezer friendly: Chicken pot pie can be made and baked before serving or frozen before or after baking.
Vegetables: I use fresh veggies, including potatoes, carrots, celery, and onion. Other great additions include mushrooms, green beans, or sweet potatoes. If you have leftover cooked or roasted vegetables, they can be added, too! Sauce: The sauce for this chicken pot pie recipe is made with half and half for creaminess and chicken broth for flavor. Poultry seasoning adds a homey savory flavor—feel free to add other spices like garlic powder or fresh herbs. Pastry: Make a flaky homemade pastry from scratch, or keep it quick with prepackaged pie crust dough.
How to Make Chicken Pot Pie
Holly’s Tips for Perfect Pot Pie
For a glossy, golden surface, brush the dough with an egg wash before baking. Roll the top crust and seal the edges by folding the excess dough under. Cut small slits in the top to allow steam to escape. Place foil around the edge of the pie to prevent the crust from overcooking or burning. Allow enough time for the pie to cool so it thickens up a bit before serving.
Reheating and Freezing
Chicken pot pie is perfect for meal prep or gifting! Make ahead: This recipe can be made ahead of time. Prepare the filling and refrigerate for up to 2 days. Fill pastry-lined pans and bake as directed, allowing extra time if the filling is chilled. Freezing: This easy chicken pot pie is a great freezer meal. It can be assembled and frozen. Thaw in the refrigerator and bake as directed, adding about 10 to 15 minutes to the cooking time. If the crust browns before the filling is heated through, lightly cover it with foil. Reheating: Chicken pot pie can be reheated in the oven or microwave, although the crust will soften in the microwave and won’t be flaky and crisp. Pot pie can also be warmed in the oven at 350°F until heated through. Did you make this Chicken Pot Pie Recipe? Leave us a comment and a rating below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
