Easy Chicken Pot Pie

Chicken Pot Pie is the ultimate family dinner recipe! Tender, flaky pie crust stuffed with rotisserie chicken, mixed vegetables and a thick, creamy sauce. This pot pie is as easy as it is delicious!

Ahhh…. pot pie. It really is the ultimate comfort food. Whether big or small, chicken or beef, homemade or store bought….there’s something about it that just feels cozy. Comfortable. Inviting.

And while I would never speak badly about the little frozen ones you can buy at the store (they were a childhood staple, after all) I will say that once you discover how easy it is to make homemade chicken pot pie, you’ll never go store bought again.

This recipe is oven-ready in just 15 minutes and fully baked in 45. It’s easy to make ahead and pop into the oven when you get home from work, and the leftovers couldn’t be more delicious. If you love comfort food, you’ll love this quick and easy recipe. Guaranteed to become a favorite!

what you’ll need for this recipe

• Salted butter – I used 1/3 cup salted butter in the roux, which is the base of the gravy.
• Onion – I sautéed 1/2 cup chopped yellow onion in the butter until tender.
• All-purpose flour – I also added 1/3 cup all purpose flour to thicken the gravy.
• Poultry seasoning – I kept the seasonings simple by using poultry seasoning, salt & pepper.
• Salt & pepper
• Chicken broth – I added 1 1/2 cups chicken broth to the gravy to make it nice and saucy.
• Milk – I also added 2/3 cup milk to give it a creamy consistency.
• Shredded cooked chicken – I used 1 rotisserie chicken, shredded. (About 3-4 cups.)
• Frozen mixed vegetables – I used 12 ounces frozen mixed vegetables.
• Pie crust – To keep things easy, I used 1 box (2 count) refrigerated pie crust.

how to make chicken pot pie

Sauté the onion. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until tender, about 5 minutes.

Add the four and seasonings. Add the flour, poultry seasoning, salt and pepper. Cook, stirring, 3-4 minutes.

Add the liquids. Add the chicken broth and milk, cooking and stirring until bubbly and thickened to the consistency of gravy. Remove from heat.

Add the chicken & vegetables. Stir in chicken and frozen vegetables.

Assemble the pot pie. Spoon the mixture into a pie pan lined with crust. Top with second crust; seal and flute the edges. Cut slits in the crust to allow steam to escape.

Bake. Bake at 400° for 30 minutes. Remove from the oven and cover edges with foil to prevent over-browning. Return to the oven for 15 minutes more.