By Chicken pot pie is one of those meals that feels like comfort before you even take a bite.
But most recipes make it harder than it needs to be.
Too many steps.
Too many pans.
Too much time.
This easy chicken pot pie keeps everything simple, creamy, and reliable.
No fancy techniques.
No overthinking.
Just the kind of dinner that always works.
What This Recipe Is (And Isn’t)
This is not a from-scratch-all-day pot pie.
It is a smart, shortcut-friendly version that still tastes homemade.
You get:
- Tender chicken
- Creamy filling
- Soft vegetables
- Flaky golden crust
That’s all a good pot pie needs.
Ingredients You’ll Need
- Cooked chicken (shredded or diced) – 2½ to 3 cups
- Frozen mixed vegetables – 2 cups
- Butter – ¼ cup
- Onion (chopped) – ½ cup
- Garlic (minced) – 1 teaspoon
- All-purpose flour – ¼ cup
- Chicken broth – 1½ cups
- Milk or cream – ½ cup
- Salt – ¾ teaspoon
- Black pepper – ½ teaspoon
- Dried thyme or poultry seasoning – ½ teaspoon
- Refrigerated pie crusts – 2
Make the Filling
Preheat oven to 400°F.
In a large skillet, melt the butter over medium heat.
Add onion and cook until soft and translucent.
Stir in garlic and cook for 30 seconds.
Sprinkle flour over the mixture and stir constantly for 1 minute.
Slowly pour in chicken broth, stirring until smooth.
Add milk, salt, pepper, and seasoning.
Let it simmer until the sauce is thick and creamy.
Stir in chicken and frozen vegetables.
Turn off the heat.
Assemble the Pot Pie
Roll one pie crust into a pie dish.
Pour the filling into the crust.
Place the second crust on top.
Seal the edges and cut small slits in the top so steam can escape.
[IMAGE: assembled chicken pot pie before baking, unbaked crust with steam cuts]
Bake
Bake for 30 to 35 minutes.
The crust should be deep golden and the filling bubbling.
If the edges brown too fast, cover them loosely with foil.
Let rest for 10 minutes before slicing.
This helps it set.
Why This Version Works
The sauce is thick before baking, so it doesn’t turn watery.
Frozen vegetables save time and still taste great.
Using cooked chicken keeps the texture tender, not dry.
Everything cooks evenly.
Easy Shortcuts
Use rotisserie chicken
Use store-bought pie crust
Use frozen vegetables
Shortcuts aren’t cheating.
They’re smart.
Storage & Leftovers
Store covered in the fridge for 3 to 4 days.
Reheat in the oven for best texture.
Yes, you can freeze it.
Freeze unbaked or fully baked, tightly wrapped.
Final Thought
Chicken pot pie doesn’t need to be complicated to be good.
When it’s done right, it’s just comfort, warmth, and real food in one dish.
This is the kind of recipe you keep for busy nights
and cold evenings
and days when you just want something familiar.
If you want
a one-pan skillet version
a slow cooker filling
or a lighter version
Just tell me.