This straightforward Chicken Pot Pie Recipe has a flaky straightforward crust, a rich, well seasoned cream sauce, and a veggie packed filling. Make ahead, freeze, and adapt with what you have.
author’s note
Shortcut, straightforward Chicken Pot Pie That Tastes Amazing!
There are plenty of ways to make chicken pot pie easier, but I still want it to taste like a really good from-scratch pot pie. Here’s what makes this one work:
Rotisserie chicken saves a ton of time. No separate chicken cooking step, and you get plenty of tender, flavorful meat. The sauce is made from scratch but I still keep it simple and it has such a better flavor than canned cream soup.
And the best part, you can choose your crust. Use a good store-bought double crust when you need dinner to be easier, or make the from-scratch crust when you have a little more time.
Ingredients
| Ingredient | Swaps & tips |
|---|---|
| Pie crusts | Use from-scratch or store bought. Keep dough cold. Chill before rolling. |
| Yukon Gold potatoes | Russets work too. Cook just until tender so they hold shape. |
| Butter & flour (roux) | A 1:1 gluten free flour usually thickens well. Cook the flour for a minute to remove raw taste. |
| Chicken stock | Low sodium lets you control salt. Broth works too for this chicken pot pie recipe. |
| Heavy cream | Use half and half for lighter. Whole milk in a pinch. Simmer longer to thicken. |
| Seasonings | Dried thyme, parsley, or poultry seasoning. Fresh herbs if you have them. Salt to taste. |
| Shredded chicken | Rotisserie is fastest. Leftover grilled or baked chicken works too. |
| Frozen peas & corn | Add straight from the freezer. They warm through in the sauce. |
| Egg white | Brush on top for a golden, glossy crust. |
How To Make This straightforward Chicken Pot Pie Recipe
- Crust: Mix flour and salt, cut in butter, add water and egg, knead, and refrigerate.
- Cook Potatoes: Boil until tender, then drain.
- Make Filling: Sauté veggies in butter. Add flour, then chicken stock and cream. Season, simmer until thick, and add chicken, peas, corn, and potatoes.
- Assemble: Roll out crusts, place one in a pan, add filling, top with second crust, and seal edges.
- Bake: Brush with egg white, bake, cool, and serve your chicken pot pie.
Storage
Freezing And Reheating
How To Freeze: Freeze unbaked pies for 30 minutes. Heat oven to 425°F. Place pie on a baking sheet, cover edges with foil, bake for 30 minutes. Then reduce heat to 350°F and bake for 70-80 minutes.
Reheating: Cover edges with foil and bake at 300°F for 20-30 minutes. Avoid microwaving; use an oven to keep it moist.
Serve Your Chicken Pot Pie Alongside
Salads
Italian Salad Recipe
Side Dishes
Roasted Broccoli Recipe
Fruit Salads
Fruit Salad With Yogurt
Appetizers
French Bread Recipe
