Easy Homemade Chicken Pot Pie

Chicken pot pie ranks high on the list of cozy, satisfying meals. The mix of tender chicken, crisp vegetables, and silky sauce, all tucked under a golden crust, results in a dish that always feels like a treat. But making one from scratch doesn’t require hours in the kitchen. Here’s a step-by-step guide to preparing a simple, homemade chicken pot pie—perfect for weeknights, family gatherings, and anytime you crave classic comfort food.

What Makes Chicken Pot Pie So Special?

Chicken pot pie highlights the best elements of home cooking: contrasting textures, comforting flavors, and a hearty, all-in-one meal. The filling unites chicken and vegetables in a creamy base, while a flaky crust crowns the dish, providing both structure and flavor. Pot pie adapts to what you have on hand and welcomes personal touches, making it ideal whether you’re after a quick fix or looking to impress company.

Ingredients for Chicken Pot Pie

Simple, accessible ingredients are the backbone of this recipe. With a handful of pantry staples, you can bring this pie together in under an hour.

Ingredient	Purpose	Notes
Cooked chicken	Main protein	Rotisserie or leftover works
Mixed vegetables	Flavor, texture, color	Frozen or fresh
Cream of chicken soup	Creamy sauce	Adds depth and richness
All-purpose flour	Thickener, crust structure	Use for crust or slurry
Milk	Binds crust, adds moisture	Any type
Eggs	Provides crust lift and binding	Large eggs recommended
Baking mix	Forms quick biscuit-style crust	Store-bought or homemade
Butter/Oil (opt.)	Adds richness to crust/filling	Optional for extra flavor
Salt, pepper, herbs	Enhance taste	To your preference

Example filling shortcut

If pressed for time, use a bag of frozen mixed peas, carrots, corn, and green beans. For weeknight ease, rotisserie chicken saves cooking time and boosts flavor.

The Step-by-Step Method

1. Prepare the Filling

Start by combining your cooked chicken with vegetables and cream of chicken soup. If your veggies are frozen, there’s no need to thaw; they’ll cook in the oven. Want to add more vegetables? Mushrooms, potatoes, or leeks can join the mix for extra substance.

Basic Filling Formula

2 cups cooked, shredded chicken
2 cups mixed vegetables
1 can (about 10.5 oz) cream of chicken soup
Salt, pepper, and preferred herbs

Stir all filling components in a large bowl. Add black pepper, dried thyme, chopped parsley, or a sprinkle of garlic powder for more flavor. Transfer the mixture to a 9-inch pie dish or oven-safe skillet.

2. Mix the Simple Crust

For a fuss-free crust that bakes up golden and tender, make a quick batter using baking mix, milk, and eggs.

Crust Ingredients

1 cup all-purpose baking mix (such as Bisquick)
1/2 cup milk
1 large egg

In a medium bowl, whisk together baking mix, milk, and egg until just smooth. Optionally, stir in a handful of shredded cheddar cheese or a pinch of dried rosemary for a flavor twist.

3. Assemble the Pot Pie

Pour or spoon the biscuit batter evenly over the chicken and vegetable filling. Gently spread to cover most of the surface.

If you prefer a traditional pastry crust, roll out store-bought or homemade pie dough and drape it over the filling. Cut several small slits in the crust to allow steam to escape.

4. Bake Until Bubbly and Golden

Place the pie in an oven preheated to 400°F (205°C). Bake for about 30 minutes, or until the top has set and turns light golden brown. The filling should be bubbling around the edges.

Let the pie rest for at least 10 minutes before serving. This helps the filling thicken and makes slicing easier.

Make-Ahead Tips and Freezer Instructions

Pot pie lends itself well to advance prep and freezing. Follow these simple steps for stress-free, homemade meals:

To make ahead: Assemble the pot pie completely but don’t bake. Cover tightly with foil and refrigerate for up to a day.
To freeze unbaked: Wrap pie tightly in aluminum foil and plastic wrap. Freeze up to three months.
To bake from frozen: Remove plastic wrap, re-cover with foil. Place pie in a 400°F oven for 1 hour, remove foil, and continue baking uncovered for up to 45 more minutes, until bubbly and golden.
To reheat leftovers: Store leftovers in an airtight container and refrigerate. Reheat slices in a 350°F oven just until warmed through.

If adding cheese to your pie, sprinkle it atop the crust right before baking to preserve texture.

Tips, Tricks, and Variations

Mastering chicken pot pie means knowing your options and how to tailor it to your liking:

Double-crust pie: For an ultra-comforting meal, line your pie dish with one crust, fill, then top with a second layer before baking.
Flavor upgrades: Sauté onions, garlic, or leeks briefly before adding to the filling. Stir in 1/2 teaspoon dried tarragon or 1 teaspoon fresh thyme.
Cheesy variation: Add 3/4 cup grated cheese (cheddar, mozzarella) to the filling or batter for stretch and tang.
Herbaceous touch: Whisk chopped parsley, dill, or chives into the crust for a fresh flavor.
Vegetarian twist: Substitute diced cooked potatoes and extra vegetables for the chicken and use cream of mushroom or celery soup.
Alternative crusts: Puff pastry, refrigerated pie dough, and even phyllo can replace the biscuit crust for different textures.

Want a golden, shiny finish? Brush the top crust with beaten egg before baking.

Comparing Popular Crust Options

Each style of crust brings something unique to the table. Here’s how they stack up:

Crust Type	Characteristics	Best Use
Biscuit	Tender, absorbent, simple	Quick, rustic pies
Puff pastry	Light, flaky, delicate layers	Impressive occasions
Shortcrust	Firm, rich, holds filling	Double-crust pies
Phyllo	Crispy, layered, lighter	Lower-fat variations
Store-bought pie dough	Convenient, flaky	Time-saving classic

Personal favorites often depend on how much time you have and the texture you want, but each offers a different eating experience.

Storing and Serving Leftovers

Chicken pot pie is just as good on day two. Here’s how to keep it fresh:

Storing: Let the pie cool completely. Cover with foil or transfer slices to airtight containers. Refrigerate up to four days.
Freezing: Cut cooled pie into slices; wrap well and freeze. Slices keep for up to three months.
Reheating: Place slices in an oven at 350°F until warm, or microwave for quick servings, noting crust may soften.

What to Serve with Chicken Pot Pie

While hearty on its own, a few easy sides round out the meal:

Cranberry sauce: A bright, tangy counterpart to the savory pie.
Simple green salad: Mixed greens or arugula tossed in lemon vinaigrette balances rich flavors.
Roasted broccoli or Brussels sprouts: Caramelized vegetables add crunch and nutrition.
Sweet potatoes: Mashed, roasted, or baked for mild sweetness.
Fruit salad: A fresh, light finish to the meal.

Pairings help bring variety to your table and allow you to adjust the menu to the season or occasion.

Frequently Asked Questions

What’s the difference between chicken pie and chicken pot pie?

Chicken pie usually features a top and bottom crust with the filling completely encased, resulting in a more pastry-forward dish. Chicken pot pie sometimes has only a top crust, and focuses on creamy, stew-like filling with more diverse crust options.

How do I thicken my pot pie filling?

If the filling is runny, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the filling before baking, and you’ll achieve a thicker, more cohesive texture.

How do I know when my pot pie is done?

Look for a deeply golden crust and bubbling filling around the edges. For peace of mind, check that the internal temperature reaches at least 165°F with a kitchen thermometer.

Bringing It All Together

Easy homemade chicken pot pie requires only a bit of mixing, layering, and baking, yet the result feels heartwarming and generous. With flexible ingredients, clever shortcuts, and room for creativity, this dish makes satisfying meals possible on even the busiest days.

Gather your favorite combinations, experiment with herbs or crusts, and enjoy the timeless appeal of this classic comfort food—made simple in your own kitchen.