Indulge in the comforting flavors of a classic chicken pot pie, a dish that brings warmth and satisfaction to any table. This recipe combines tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust. Perfect for a cozy dinner, this pot pie is sure to become a family favorite.
While most ingredients in this recipe are common pantry staples, you might need to pick up frozen peas and carrots and pie crusts if you don't already have them on hand. The frozen peas and carrots add a convenient mix of vegetables, while the pie crusts save time and effort in preparation.

Ingredients For Chicken Pot Pie Recipe
Cooked chicken: Shredded chicken provides the main protein for the dish, adding a hearty and satisfying element.
Frozen peas and carrots: A convenient mix of vegetables that adds color, texture, and nutrition to the filling.
Butter: Used to create the base of the creamy sauce, adding richness and flavor.
All-purpose flour: Helps thicken the sauce, giving it a smooth and velvety consistency.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a touch of heat and depth to the seasoning.
Onion powder: Provides a subtle onion flavor without the need for chopping fresh onions.
Chicken broth: Forms the liquid base of the sauce, infusing it with savory chicken flavor.
Milk: Adds creaminess to the sauce, balancing the flavors.
Pie crusts: The flaky, buttery layers that encase the filling, creating the classic pot pie structure.
Technique Tip for This Recipe
When making the roux (the butter and flour mixture), ensure you cook it for at least 1-2 minutes before adding the chicken broth and milk. This step is crucial as it helps to eliminate the raw flour taste and allows the sauce to develop a richer flavor. Additionally, when sealing the edges of the pie crust, use a fork to crimp the edges for a decorative touch and to ensure the filling doesn't leak out during baking.
Suggested Side Dishes
Alternative Ingredients
cooked chicken - Substitute with tofu: Tofu is a great plant-based protein that can mimic the texture of chicken when cooked properly.
cooked chicken - Substitute with turkey: Turkey has a similar texture and flavor profile to chicken, making it an easy swap.
frozen peas and carrots - Substitute with fresh vegetables: Fresh vegetables like green beans, corn, or diced potatoes can add a different texture and flavor.
butter - Substitute with olive oil: Olive oil can provide a similar fat content and richness to the dish.
all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though you may need to adjust the quantity.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different color.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.
onion powder - Substitute with garlic powder: Garlic powder can add a different but complementary flavor to the dish.
chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar liquid base while keeping the dish vegetarian.
milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, though it may slightly alter the flavor.
pie crusts - Substitute with puff pastry: Puff pastry can provide a flaky and buttery alternative to traditional pie crusts.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the chicken pot pie to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
For short-term storage, cover the pie tightly with aluminum foil or plastic wrap and refrigerate. It will stay fresh for up to 3-4 days.
For longer storage, wrap the chicken pot pie in a layer of plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn. Place the wrapped pie in a freezer-safe bag or container. It can be frozen for up to 2-3 months.
To reheat a refrigerated chicken pot pie, preheat your oven to 350°F (175°C). Cover the pie with aluminum foil to prevent the crust from over-browning and bake for about 20-25 minutes, or until heated through.
To reheat a frozen chicken pot pie, it's best to thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for a refrigerated pie. If you need to bake it from frozen, preheat your oven to 375°F (190°C) and bake for 50-60 minutes, covering the edges with foil if they start to brown too quickly.
For individual servings, you can also microwave slices of chicken pot pie. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover. Heat on medium power for 2-3 minutes, checking and rotating the slice halfway through to ensure even heating.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken pot pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Bake for about 20-25 minutes, or until the filling is heated through and the crust is crisp.
Microwave Method: Cut a slice of the chicken pot pie and place it on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If the crust becomes too soft, you can finish it off in a toaster oven for a few minutes to regain its crispiness.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken pot pie slice on a piece of aluminum foil or a small baking tray. Heat for 10-15 minutes, or until the filling is hot and the crust is crispy.
Stovetop Method: If you prefer a quicker method, you can reheat the chicken pot pie filling separately. Scoop the filling into a skillet and heat over medium-low heat, stirring occasionally until warmed through. Meanwhile, reheat the crust in a toaster oven or regular oven until it’s crispy. Combine the two just before serving.
Best Tools for This Recipe
Oven: Used to bake the chicken pot pie at a consistent temperature of 425°F (220°C).
Skillet: Used to melt the butter and cook the flour mixture until it thickens.
Measuring cups: Essential for accurately measuring the chicken, peas and carrots, butter, flour, chicken broth, and milk.
Measuring spoons: Used to measure out the salt, black pepper, and onion powder.
Wooden spoon: Ideal for stirring the ingredients in the skillet to ensure they blend well.
Pie plate: A 9-inch pie plate is needed to hold the pie crust and the chicken mixture.
Knife: Used to cut slits in the top pie crust to allow steam to escape during baking.
Cutting board: Provides a safe surface for cutting and preparing ingredients.
Mixing bowl: Useful for combining the shredded chicken and mixed vegetables before adding them to the skillet.
Whisk: Helps in blending the flour mixture smoothly with the broth and milk.
Pastry brush: Optional, but can be used to brush the top crust with milk or egg wash for a golden finish.
Cooling rack: Allows the pie to cool slightly after baking, ensuring it sets properly before serving.
How to Save Time on This Recipe
Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.
Frozen vegetables: Opt for frozen peas and carrots to skip the washing, peeling, and chopping.
Pre-made pie crusts: Utilize store-bought pie crusts to avoid the time-consuming process of making your own dough.
Microwave broth: Heat the chicken broth in the microwave to speed up the thickening process when combined with the flour mixture.
Batch cooking: Double the recipe and freeze half for a quick meal later.

Chicken Pot Pie Recipe
Ingredients
Filling
- 2 cups Cooked chicken, shredded
- 1 cup Frozen peas and carrots
- ⅓ cup Butter
- ⅓ cup All-purpose flour
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Onion powder
- 1 ¾ cups Chicken broth
- ⅔ cup Milk
Crust
- 2 pieces Pie crusts, unbaked
Instructions
- Preheat oven to 425°F (220°C).
- In a skillet, melt butter over medium heat. Stir in flour, salt, pepper, and onion powder until well blended.
- Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from heat.
- Place one pie crust in a 9-inch pie plate. Pour chicken mixture into crust. Top with second crust; seal edges and cut slits in several places on top crust.
- Bake in preheated oven for 30-35 minutes, or until crust is golden brown. Let stand 5 minutes before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
More Amazing Recipes to Try 🙂
- Orange Gelatin Salad Recipe15 Minutes
- Calamari Recipe25 Minutes
- Buttermilk Recipe5 Minutes
- Greek Yogurt Egg Salad Recipe20 Minutes
- Cottage Cheese Scrambled Eggs Recipe10 Minutes
- Hamburger Recipe25 Minutes
- Puerto Rican Sancocho Recipe2 Hours 30 Minutes
- Chicken Broth Recipe2 Hours 15 Minutes
Leave a Reply