Transform simple ingredients into a heartwarming chicken pot pie that tastes like it’s made from scratch but comes together quickly and easily. This recipe delivers all the comfort of traditional pot pie without the fuss, making it perfect for busy weeknights or when you’re craving homestyle cooking.

Why This Recipe Works

This streamlined version of chicken pot pie maintains all the classic flavors while simplifying the process. By using convenient ingredients like rotisserie chicken and store-bought pie crusts, you can create a delicious, home-cooked meal in less time without sacrificing taste or quality.

Essential Ingredients

For the Filling:

• 3 cups cooked chicken, diced
• 1 package (16 oz) frozen mixed vegetables
• 1 cup diced potatoes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup whole milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste

For the Crust:

• 2 refrigerated pie crusts
• 1 egg (for egg wash)
• 1 tablespoon water
• Coarse salt for sprinkling

Required Equipment

• 9-inch pie dish
• Large saucepan
• Measuring cups and spoons
• Whisk
• Rolling pin
• Pastry brush
• Sharp knife
• Cutting board

Step-by-Step Instructions

Preparing the Filling

1. Start the base:

• Melt butter in saucepan
• Sauté onions until soft
• Add garlic, cook 1 minute
• Season with salt and pepper

1. Make the sauce:

• Add flour to vegetables
• Cook 1-2 minutes
• Gradually add broth and milk
• Whisk until smooth
• Simmer until thickened

1. Add remaining ingredients:

• Stir in chicken
• Add frozen vegetables
• Mix in potatoes
• Add herbs and seasonings
• Let cool slightly

Assembling the Pie

1. Prepare the dish:

• Preheat oven to 425°F
• Line pie dish with bottom crust
• Trim edges leaving overhang

1. Fill and top:

• Add cooled filling
• Cover with top crust
• Crimp edges to seal
• Cut slits for venting

1. Finish preparation:

• Whisk egg with water
• Brush over crust
• Sprinkle with salt
• Place on baking sheet

Baking Instructions

1. Initial baking:

• Bake at 425°F for 20 minutes
• Reduce to 375°F
• Continue 30-35 minutes
• Cover edges if browning too fast

1. Final steps:

• Check for golden brown crust
• Let rest 10 minutes
• Serve while hot
• Store leftovers properly

Pro Tips for Success

1. Crust Tips:

• Keep ingredients cold
• Don’t overwork dough
• Vent properly
• Use egg wash

1. Filling Advice:

• Cool before adding
• Season well
• Don’t overfill
• Thicken properly

1. Time-Saving Tips:

• Use rotisserie chicken
• Prep vegetables ahead
• Make filling in advance
• Keep pie crusts ready

Make-Ahead and Storage

Make-Ahead Options:

• Prepare filling day before
• Assemble just before baking
• Freeze unbaked pie
• Store components separately

Storage Guidelines:

• Refrigerate up to 4 days
• Freeze up to 3 months
• Reheat in oven
• Cover when reheating

Variations and Adaptations

Protein Options:

• Turkey
• Ham
• Mixed chicken and turkey
• All vegetable version

Vegetable Choices:

• Custom vegetable mix
• Add mushrooms
• Include pearl onions
• Extra potatoes

Crust Alternatives:

• Puff pastry
• Biscuit topping
• Single crust version
• Cornbread topping

Serving Suggestions

Side Dishes:

• Green salad
• Cranberry sauce
• Roasted vegetables
• Fresh fruit

Garnishes:

• Fresh herbs
• Extra gravy
• Cracked pepper
• Sea salt

Troubleshooting Tips

Common Issues:

• Soggy bottom: Prebake crust
• Runny filling: Cook longer
• Tough crust: Don’t overwork
• Uneven browning: Rotate pie

Prevention Tips:

• Cool filling properly
• Vent adequately
• Watch temperature
• Check doneness

This Easy Chicken Pot Pie recipe creates a comforting, homestyle meal that’s sure to become a family favorite. The combination of flaky crust and creamy chicken filling makes it the ultimate comfort food, perfect for any occasion.