I love Chicken Pot Pie for its tender chicken and vegetables in a creamy sauce, all wrapped in a flaky, golden crust. This easy version uses cooked chicken, frozen vegetables, and refrigerated pastry, so the filling comes together without making a separate roast or a homemade crust.

After sharing my Cracker Barrel Chicken Pot Pie, I heard from readers who wanted a simpler option. This recipe keeps the familiar comfort of that meal with a short ingredient list and a creamy sauce made right in the skillet.

The best thing about this pie is how easily it fits what you have available. Leftover cooked chicken works well, and turkey is a handy choice too. Take a little care with the potatoes, filling thickness, and dish size, then give the pie time to settle before serving.

Why This Dish Is Great

• Cooked chicken saves a step and makes good use of a recent roast or rotisserie chicken. Remove the skin, bones, and any tough pieces before measuring.
• Frozen peas and carrots are already cut into small pieces, so there is less chopping and the vegetables spread evenly through the filling.
• A simple butter-and-flour sauce holds the chicken together. You can see it thicken in the skillet before it goes into the pastry.
• Two refrigerated crusts give you a crisp lid and a tender bottom without a separate pastry recipe or lengthy chilling time.
• The pie makes four generous portions. A light side dish is usually enough to turn a slice into a comfortable, filling dinner.

What Is the Best Chicken to Use?

Use fully cooked chicken that is still moist, whether it is breast meat, thigh meat, or a mixture. Shredded meat catches the sauce, while small cubes make tidy bites. Measure the chicken after removing the bones and skin. If you start with raw chicken, cook it separately to 165°F before using it here; that extra cooking time is not included in this recipe.

Choose plain frozen vegetables and ordinary diced potatoes or hash browns without added sauce. Cut fresh potatoes small and cook them until tender before assembling. The pastry can finish browning before large raw potato cubes soften, so the oven should not be doing all that work. Taste the broth first because salty broth and seasoned rotisserie chicken can reduce how much added salt you need.

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded or cubed
• 1 cup frozen peas and carrots
• 1 cup diced potatoes (or use frozen hash browns)
• 1/2 cup diced onion
• 1/4 cup diced celery
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• Salt and pepper to taste
• 2 tablespoons butter

For the Crust:

• 1 package refrigerated pie crusts (usually comes with 2 crusts)
• 1 egg, beaten (for egg wash, optional)

Kitchen Equipment You Will Need

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• Deep 9-inch pie dish
• Rimmed baking sheet
• Deep skillet
• Small saucepan
• Colander
• Measuring cups
• Measuring spoons
• Cutting board
• Chef’s knife
• Rolling pin
• Whisk
• Wooden spoon
• Food thermometer
• Small bowl
• Pastry brush
• Aluminum foil
• Pie server
• Shallow storage containers
• Oven mitts

How To Make Chicken Pot Pie

Allow about 20 minutes for preparation, 55 minutes for stovetop cooking and baking, and 20 minutes for the brief filling cool-down and final rest. The total is about 1 hour 35 minutes; potatoes and sauce can cook alongside each other. A cold filling or a different dish can need longer in the oven.

Step 1

Preheat the oven to 425°F (220°C). Have a deep 9-inch pie dish with about 2-quart capacity ready, together with a rimmed baking sheet. Follow the crust package directions for softening. If using fresh potatoes, cut them into 1/4-inch cubes, simmer in a small saucepan of water for about 5–8 minutes until just tender, then drain well. If using frozen hash browns, cook them until tender according to their package and drain any moisture.

Step 2

In a large, deep skillet, melt the butter over medium heat. Add the diced onion and celery, and cook until softened, about 3–4 minutes. Stir occasionally so the small pieces soften without burning.

Step 3

Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, adding a little at a time to keep the sauce smooth. Simmer gently for about 3–5 minutes, stirring, until the sauce thickly coats a spoon.

Step 4

Add the cooked chicken, frozen peas and carrots, prepared potatoes, thyme, parsley, salt, and pepper. Stir gently and cook for about 5 minutes, until the vegetables are hot and the filling is thick. Remove from the heat and let the strongest steam settle for about 5 minutes while you fit the crust.

Step 5

Unroll one crust and fit it into the room-temperature pie dish without stretching it. Gently roll it a little wider if necessary to reach the sides and rim. Do not preheat an empty glass or ceramic dish. Keep the second crust cool until needed.

Step 6

Spoon the filling into the bottom crust, leaving about 1/2 inch of space below the rim for bubbling. Do not force excess filling into a small dish; keep any extra in the skillet, heat it to 165°F, and serve separately with the finished pie.

Step 7

Place the second crust over the filling, trim any excess, and pinch the edges together to seal. Cut several small steam vents in the top. If using the optional egg, beat it in a small bowl and brush a thin layer over the crust. Set the pie dish on the rimmed baking sheet.

Step 8

Bake for about 30–40 minutes, until the crust is golden and the filling bubbles through the vents. Check the center of the filling with a food thermometer; it must reach 165°F (74°C). Loosely cover the edges with foil if they brown too quickly, and keep baking if the center needs longer. Rest for 15 minutes before cutting and serving. Refrigerate leftover portions in shallow containers within 2 hours of cooking, or within 1 hour above 90°F.

Notes

• Check the dish capacity before starting. Deep dishes vary even when the diameter is the same; a shallow pie plate will not hold this filling comfortably.
• Drain cooked potatoes well. Water clinging to the cubes can loosen a sauce that looked thick before the vegetables were added.
• Whisk the liquid in gradually. Small additions loosen the flour paste smoothly and make lumps easier to avoid.
• Keep the sauce at a gentle simmer. Vigorous boiling can scorch the milk at the bottom before the filling is ready.
• If the filling is runny, simmer it a little longer before filling the crust. Extra flour or an unmeasured slurry can make it pasty.
• Use foil once the edges have enough color. The pastry and center of the filling do not always finish at the same moment.
• Let the finished pie rest. The filling thickens as it settles, although this remains a spoonable pot pie rather than a firm, dry slice.

Ingredients You Can Add

Keep additions modest so the pie still fits the dish. Replace some of the vegetable volume instead of piling more filling into the crust.

• Cooked mushrooms add an earthy flavor. Let their moisture evaporate in the pan before stirring them into the filling.
• Sweet corn brings a little crunch and fits nicely among the peas and carrots.
• Chopped cooked green beans add color without needing more cooking inside the pie.
• A little Dijon mustard stirred into the sauce adds a gentle tang.
• A pinch of paprika gives the pale sauce a warmer color and mild seasoning.
• Fresh parsley stirred in at the end adds a bright finish without changing the basic filling.

What To Serve with Chicken Pot Pie

My favorite way to serve Chicken Pot Pie is with a crisp, fresh side salad. The light, crunchy vegetables and tangy dressing give a pleasant contrast to the creamy filling. House of Prime Rib Salad is a useful option when you want a separate salad recipe.

Roasted vegetables or steamed green beans work well when you want another warm dish. Keep their seasonings simple so the herbs in the filling remain easy to taste. The pie already contains pastry and potatoes, so a small vegetable side is plenty.

For a refreshing side, try Spicy Korean Cucumber Salad. Its cool cucumber and lively dressing bring a different texture to the plate. Warm crusty bread is another choice if you enjoy scooping up the last little bit of sauce.

Variations and Swaps

• Turkey: Use the same measured amount of cooked turkey in place of chicken. Remove any dry edges before chopping.
• Dark meat: Use cooked thighs for a richer filling while keeping the chicken quantity unchanged.
• Rotisserie chicken: Choose a lightly seasoned bird and taste the sauce before adding salt.
• Sweet potato: Replace the diced potato with the same volume of small sweet-potato cubes, cooked until tender first.
• Mixed vegetables: Use a plain frozen mixture in place of the peas and carrots, cutting any large pieces smaller.
• Fresh vegetables: Cook fresh peas and diced carrots until nearly tender before adding them in the same measured amount.
• Dairy-free ingredients: Choose unsweetened plain plant milk, suitable butter alternative, and a dairy-free crust. Flavor and browning may differ.
• Extra pepper: Add freshly ground black pepper to the sauce for a warmer flavor without extra vegetables or liquid.

Storage

Divide leftover pie into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 90°F. Do not wait for a whole deep pie to cool completely on the counter. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Chicken that was already stored before baking still needs to be used promptly; baking does not rescue old leftovers.

For longer storage, freeze wrapped portions in freezer-safe containers and aim to use them within 2–3 months for quality. The bottom crust may soften after thawing. Thaw in the refrigerator, then reheat in a 350°F oven with foil over the pastry as needed until the center reaches 165°F. Check the temperature instead of relying on a fixed reheating time.

FAQ

Can I use store-bought pie crusts?

Yes. This recipe is written for one package containing two refrigerated crusts. Follow the package directions for softening so the pastry unrolls without cracking, and fit it gently into the dish.

How do I keep the bottom crust from getting soggy?

Thicken the filling before assembly, let the strongest steam settle briefly, and bake soon after filling the crust. Avoid stretching the dough or letting the filled raw pie sit while you finish other dishes.

Why are my potatoes still firm?

They were probably too large or not cooked enough before assembly. Simmer small cubes until a knife slips through easily, then drain them. The crust baking time alone is not a reliable way to cook raw potatoes.

How can I thicken a runny filling?

Simmer it uncovered on the stovetop, stirring frequently, until it coats a spoon. Let it stand briefly before deciding it needs anything else; the flour continues to hold the sauce as it cools.

Can I make the filling ahead?

Yes. Cool it promptly in a shallow container, refrigerate, and use within the cooked chicken’s remaining storage time. Reheat the filling thoroughly before assembling and bake the finished pie until the center reaches 165°F.

What if the crust is brown but the filling is not hot enough?

Cover the browned pastry loosely with foil and continue baking. Insert the thermometer through a vent into the center of the filling, avoiding the dish, and check more than one spot.

Short Description

Easy chicken pot pie with cooked chicken, peas, carrots, potatoes, and a creamy herb sauce under a golden double crust.