Easy Chicken Pot Pie (2024)

Dec 18, 2016 / by Laney Schwartz / 12 Comments(updated Jan 4, 2024)

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★★★★★from 2 reviews

Creamy, packed with veggies, and topped with a buttery crust…you cannot go wrong with my Easy Chicken Pot Pie! The entire family loves it every time.

Easy Chicken Pot Pie (1)

Is there anything better than a cozy Sunday night, in the middle of winter, and a freshly baked Easy Chicken Pot Pie?

Easy Chicken Pot Pie (2)

I meeeeeeeean… look at all that goodness. There’s nothing I love more than healthy {ish} comfort food. This Easy Chicken Pot Pie is PACKED with veggies, and if you’re gonna eat a gooey pot pie with a flakey buttery crust, you may as well get in all those vegetables.

I use this Slow Cooker Shredded Chicken recipe to make this recipe even easier!

Easy Chicken Pot Pie (3)

I can’t tell you how excited my girls were to help make this Sunday night dinner together.

Easy Chicken Pot Pie (4)

Taylor Farms has the cutest little Cauliflower Pearls and fresh, crunchy Green Beans that make preparing this Easy Chicken Pot Pie so super simple. You know how I lovesimple.

Easy Chicken Pot Pie (5)

This holiday season I’m all about taking a step back, slowing down, and enjoying some quality time with my family.

Easy Chicken Pot Pie (6)

One of my favorite ways to spend time together is in the kitchen, and Sunday night dinner is the perfect time to do this.

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I also love that Taylor Farms offers these new chef craftedsalads that make side dishes feel just as special! This Kale and Beet one is our family fave!

Easy Chicken Pot Pie (8)
Easy Chicken Pot Pie (9)

So go ahead…Grab your loved ones, start a cozy fire, and get cookin’. Make this Easy Chicken Pot Pie!

Best. Sunday. Ever.

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Easy Chicken Pot Pie (11)

Easy Chicken Pot Pie

★★★★★5 from 2 reviews

  • Author: Laney Schwartz
  • Yield: 6 1x
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Description

Creamy, packed with veggies, and topped with a buttery crust…you cannot go wrong with my Easy Chicken Pot Pie! The entire family loves it every time.

Ingredients

Scale

  • 2 tablespoons unsalted butter (plus 6 tablespoons)
  • 2 tablespoons olive oil
  • 1 onion (finely chopped)
  • 2 medium carrots (small dice)
  • 1 parsnip (small dice)
  • Salt
  • Pepper
  • 1 12oz bag Taylor Farms Green Beans, chopped into 1 inch pieces
  • 1 cup Taylor Farms Cauliflower Pearls
  • 1 teaspoon fresh thyme (minced)
  • 1 cup frozen peas
  • 23 boneless skinless chicken breasts (shredded (I use store bought Rotisserie chicken))
  • 4 garlic cloves (minced)
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • 1 pie crust (I use store bought)
  • 1 egg (whisked with 1 teaspoon water)

Instructions

  1. Preheat the oven to 375 degrees. Heat a large dutch oven or large pot over medium/high heat. Melt 2 tablespoons butter and 2 tablespoons olive oil in the pot. Add the onion, carrots, parsnips, 1 teaspoon salt and ¼ teaspoon pepper. Cook for 5-7 minutes until veggies begin to soften.
  2. Add the green beans, cauliflower pearls, thyme and another ½ teaspoon salt and pinch of pepper. Cook for another 7-10 minutes then turn off heat.
  3. Add the frozen peas and shredded chicken and stir to combine. Set aside.
  4. In a small saucepan melt 6 tablespoons butter over medium heat. Add the garlic and cook for 30-60 seconds, stirring occasionally. Add the flour and whisk for 30 seconds. While whisking, slowly pour in chicken stock and whisk until it starts to thicken, about 1-2 minutes. Add a small pinch of salt and turn off heat.
  5. Pour the sauce over the veggie/chicken mixture and stir until everything is coated well. Grease a large and deep pie dish, or baking dish. Pour the filling into the dish and place the pie dough on top, crimping and sealing the edges.
  6. Brush the top lightly with egg wash and use a knife to make two slits in the crust. Bake for 30-35 minutes until crust is golden. Let sit for 5-10 minutes before serving.

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Filed Under

ChickenOven BakedWinter

Reader Interactions

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    Comments

  1. Erica

    My whole family absolutely loves this chicken pot pie!!! I’m gonna make it for Christmas Eve dinner this year. 🥰

    Reply

    • Laney Schwartz

      Perfect meal for Christmas eve!

  2. Megan @ MegUnprocessed

    Those veggies look great! Beautiful crust too!

    Reply

    • Lauren

      Hi! Do you have a favorite store-bought crust? I like making my own when I have the time but, love the ease of s store-bought one. Just haven’t found one that I love as much as mine yet! TY!

    • Life is but a Dish

      Trader joe’s has one I love!

  3. Lane & Holly @ With Two Spoons

    This looks amazing! Would love to have it for dinner tonight!

    Reply

  4. Susie Bulloch

    I love the cozy pictures of your cute family! Way to get those kiddos to eat their veggies.

    Reply

    • Life is but a Dish

      Thanks so much! And yes, genius way to get some veggies in!

  5. Michele

    I love all the comforting veggies in here! And that crust!

    Reply

    • Life is but a Dish

      Thank you!

  6. Kristen Chidsey

    What a sweet picture of your sweet girl! And I love how many fresh veggies you added to this chicken pot pie! YUm

    Reply

    • Life is but a Dish

      Thanks so much! She loved it!

Easy Chicken Pot Pie (2024)

FAQs

What is the sauce made of in chicken pot pie? ›

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

How do you keep the bottom crust of chicken pot pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

How do you thicken up chicken pot pie? ›

A Thick and Creamy Filling

If it seems like it's not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.

How do you thicken pot pie sauce? ›

The tip I can offer is that when making the gravy, I use 1 tablespoon of corn starch or flour blended into 2 tablespoons of water for every two cups of chicken or turkey stock. After this is cooked and thickened — but not too much — and taken off the heat, I blend in a tablespoon or two of butter.

Should I bake the bottom pie crust first? ›

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Why do you not use a bottom crust on chicken pot pie? ›

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

What is the difference between chicken pie and chicken pot pie? ›

In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.

Why is my chicken pot pie so liquidy? ›

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

Should you poke holes in bottom of pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

How do you know when the bottom pie crust is done? ›

If you need a fully baked pie crust, bake until the bottom crust is golden brown, about 14–15 minutes longer. For a partially baked pie crust (if you're baking the pie once it is filled, like a quiche), bake until the bottom crust is just beginning to brown, about 7–8 minutes.

Why is my chicken pot pie bland? ›

Not adding enough herbs

However, these approachable flavors can also make this dish come across as bland if you're not careful. Basic seasoning with salt and pepper is the bare minimum. But your pot pie will not reach the next level without herbs. Dried or fresh herbs both work in this dish.

Does chicken pot pie thicken as it cools? ›

Bake at 400·F for 30-40 minutes, until crust is golden and filling is bubbling. Let cool before cutting into, the filling will thicken as it cools.

What do you eat with chicken pot pie? ›

What to Serve With Chicken Pot Pie (25 Perfect Pairings)
  • 1 Crispy Baked Onion Rings.
  • 2 Baked Parmesan Potatoes.
  • 3 Pickle Juice Ranch Cucumber Salad.
  • 4 Broccoli Salad.
  • 5 Guacamole With Rotel.
  • 6 Fall Fruit Salad.
  • 7 Sunflower Crunch Kale and Cabbage Salad.
  • 8 Sautéed Bok Choy.
Oct 23, 2023

What is the sauce made of in chicken pot pie without? ›

Here's how I make this comfort food classic. Yum! What is the sauce made of in chicken pot pie? Butter, flour, broth, a little heavy cream, and a splash of white wine, if that's your kind of thing.

What is pan pan sauce? ›

Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.

Why does chicken pot pie have so much saturated fat? ›

The fat content alone in chicken pot pie is enough to raise a red flag to Best. She says, “While chicken is a lean animal protein, the other ingredients like milk, butter and oil are high in saturated and trans fat.

What makes a pot pie a pot pie? ›

Today's Classics. Today's classic pot pies have a pie crust bottom and a flaky pastry top. They can be filled with just about anything, but classic fillings are made from things like chicken and beef, though some may also be made from seafood and poultry.

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