This easy chicken pot pie is comfort food at its finest. A rich filling loaded with tender chicken and classic veggies is topped with a golden, flaky crust. It’s the perfect dinner!
Pot pies are one of my favorite comfort foods. From versions like this classic to mini chicken pot pies and mini beef pot pies, they’re hearty, filling meals that make your belly and heart happy.
This easy take on the classic uses frozen veggies and refrigerated pie crust to create a semi-homemade version filled with all that old-fashioned flavor but not all the work!
Pair it with a side of garlic cheese toast and a sweet treat for dessert, like these mini carrot cake cupcakes, for a total comfort food feast.
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Why You’ll Love This Recipe
- Basic Ingredients: Everything you need to make this pot pie is in your kitchen and your local grocery store.
- Easy: Using frozen veggies and a prepared pie crust drastically cuts down on prep time.
- Classic Flavor: Every bite of this pot pie is full of tender chicken, veggies, a creamy, seasoned sauce, and a flaky crust.
- Cheesy: I add cheddar cheese for an extra kick of flavor and creamy texture.
- Great for Meal Prep: Prepare an extra pot pie and freeze for baking later. It’s so freezer-friendly!
Key Ingredients
Check the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- Chicken Breasts: Cubed boneless skinless chicken breasts are the perfect choice for this pot pie.
- Veggies: Onions, celery, and garlic are a classic aromatic trio that I combine with bagged frozen veggies for tons of flavor and texture.
- Cajun Seasoning: Cajun seasoning gives the pot pie a kick of extra flavor.
- Cheddar Cheese: Cheddar cheese adds extra richness and a cheesy flavor to the filling.
- Refrigerated Pie Crust: Pre-made pie crust cuts down drastically on prep time.
Variations
- Meat: Use cubed chicken, beef, or pork for this recipe. You can even make a seafood pot pie with shrimp, lobster, or crab. Using a rotisserie chicken is also a great time-saver.
- Mushrooms: Mushrooms add a lovely earthy note to the filling.
- Pie Crust: You can make your own homemade pie crust if you prefer.
- Chicken Cobbler: Add the filling to a baking dish and top it with dollops of jalapeno cheddar biscuits before baking to make a zesty chicken cobbler.
How to Make Easy Chicken Pot Pie
This is a brief overview of the recipe. You can find the exact instructions in the recipe card at the bottom of the post.
- In a medium saucepan, cook the chicken in butter until cooked through.
- In the same pan, cook the veggies in butter until the celery is tender and the onions are transparent.
- Add flour and cook for a couple of minutes. Then, add the broth and heavy cream and cook until thickened.
- Add the chicken, thawed frozen veggies, and chees,e and cook until heated through.
- Place a pie crust in the bottom of a pie pan and fill it with the pot pie mix.
- Top with the second crust, flute the edges to seal, and cut a few slits in the top.
- Bake at 425°F until the crust is golden brown.
Expert Tips
- You know your flour has been cooked long enough when the flour smell is replaced by a slightly nutty aroma.
- Don’t overcook your flour. The longer the flour cooks in the roux, the less thickening power it has.
- Stir your broth and cream mixture constantly to avoid clumping while it thickens.
- If the edges of the pot pie are getting too brown, place foil strips over it.
- I’ve never had a problem with a soggy bottom crust, but if you prefer to be extra careful, you can blind bake it before filling.
Easy Chicken Pot Pie FAQs
Brush the crust with egg wash or olive oil before baking. The fat and protein in them are what give any crust its shiny, golden sheen.
This pot pie can be refrigerated for up to 3 days in a covered container. For longer storage, freeze it for up to 3 months wrapped in a double layer of plastic wrap and a layer of foil.
I recommend freezing this pot pie before baking it. That way, you’ll end up with a nice, golden, flaky crust. You can defrost and reheat a baked pot pie, but the crust won’t be as good.
More Hearty Comfort Food Recipes
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Easy Chicken Pot Pie
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup butter, divided
- ⅓ cup flour
- ½ tsp salt
- ½ tsp pepper
- 1 tsp Slap Ya Mama®
- 1¾ cups chicken broth
- ½ cup heavy cream
- 2 cups frozen vegetables, thawed
- 1 cup sharp cheddar
- 1 box Pillsbury™ refrigerated pie crust, room temperature
Instructions
- Preheat oven to 425°.
- Take one pie crust and place it into the bottom of a pie pan. Set other pie crust aside for later.
- In a medium-sized saucepan, melt 2 tbsp of butter over medium heat. Add chicken to pan, sprinkle with salt, pepper, and Slap Ya Mama® and cook until done. Remove chicken from pan and set aside.
- In the same saucepan used for the chicken, melt the remaining 2 tbsp of butter. Add in the onions, celery, and garlic. Cook until onion becomes transparent and celery is tender, stirring frequently.
- Next, sprinkle flour into pan, stir and let cook for 2 minutes.
- Gradually pour chicken broth and heavy cream into pan, stirring frequently until hot and thickened.
- Now, add in chicken, thawed vegetables, and cheese. Stir and let cook for 5 minutes.
- Spoon mixture into prepared pie pan and top with remaining pie crust.
- Seal and fluke edged of pie and cut several slits into the top of the pie crust.
- Place pot pie on a baking sheet, and bake for 35-40 minutes or until crust is golden brown.
- During the last 10 minutes of cook time, if edge's are getting too brown, place foil strips over the crust edges.
- Remove from oven and enjoy!
Notes
- You know your flour has been cooked long enough when the flour smell is replaced by a slightly nutty aroma.
- Don’t overcook your flour. The longer the flour cooks in the roux, the less thickening power it has.
- Stir your broth and cream mixture constantly to avoid clumping while it thickens.
- If the edges of the pot pie are getting too brown, place foil strips over it.
- I’ve never had a problem with a soggy bottom crust, but if you prefer to be extra careful, you can blind bake it before filling.
Nutrition
Here are a couple pictures that are the perfect size for pinning to Pinterest.
Enjoy, Terri!
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What is slap your Mama spice
Hi Fern, it’s a unique blend of spices consisting of salt, red pepper, black pepper and garlic which gives a Cajun flare to your recipes.
Where do I get slap your mama seasoning? Do you have the recipe cause I generally do not like buying cause of all the stuff I do not want?
Hi Deborah, it is a unique blend of salt, garlic, red pepper and black pepper. I buy it at Walmart or the grocery store, and have even purchased it online.
Looks so dilicious. Must make this. Will b different for a change. Thank you!!!
Thank you Leverne, we hope you enjoy this recipe. :)
what is a tsp of slap your mumma
Hi Mark, it’s a Cajun seasoning that can be found at most groceries stores and Walmart.