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This easy homemade chicken pot pie includes the creamiest filling and a store-bought crust. It’s delicious comfort food the whole family will love! And it’s fast enough to make on a weeknight!
Update: This recipe was originally published in 2016 and has been republished with all new photos.
Chicken pot pie is truly the ultimate comfort food to me. Just imagine it on your plate with a glorious pile of mashed potatoes and a side of roasted vegetables. Is there a more cozy meal? I think not.
When my son was young I made this pot pie almost weekly. It’s a surprisingly easy recipe that looks like it should have taken a lot more work than it does. The secret? We’re using a pre-made crust. Yes, you can make your own homemade pie crust from scratch but this chicken pot pie is designed to be so simple you can make it any night of the week. That means we’re using a store-bought pie crust and instead focusing our energy on creating the creamiest filling ever!
The top of the pie is beautifully golden and the crust is flaky. But my favorite part is easily the creamy filling of tender chicken, vegetables, and garlic. If you walk in my house on any given day and it doesn’t smell like garlic then something has gone horribly wrong. Really. Call 911.
So the next time you’re craving a satisfying meal that really impresses I hope you’ll give this delicious recipe a try!
Ingredients for Homemade Chicken Pot Pie
- Chicken breasts: We’re slicing skinless chicken breasts into 1-inch pieces. In many recipes I say you can use shredded rotisserie chicken as a quick swap but I really feel it’s best to not take that shortcut in this particular recipe. Shredded chicken detracts from the creaminess of the filling and really that’s the best part!
- Olive or avocado oil: You’ll want to use extra-virgin olive oil or avocado oil to help get the chicken perfectly browned.
- Butter: Butter adds a richness to our filling. We use it to sauté our onion and garlic.
- Onion: White or yellow onion both work well.
- Minced garlic: Minced garlic has a pungent and delicious flavor. You can mince your own fresh garlic or use a jarred variety.
- All purpose flour: A little flour is used to coat the cooked chicken pieces. It will help
- Heavy whipping cream: Heavy whipping cream gives us the creamiest chicken pot pie filling.
- Frozen mixed vegetables: You’ll want a 12-ounce bag of frozen mixed vegetables for this recipe but you can use between 10 and 15 ounces if that’s what you have. Do not thaw the frozen vegetables. Add them to the pie filling while frozen and they’ll cook quickly with the other ingredients.
- Fresh parsley: Parsley adds a freshness to our filling. You can skip it but I really recommend including it because it makes quite a difference!
- Refrigerated rolled pie crust: I recommend the Pillsbury refrigerated rolled pie crust to create a perfectly flaky top crust for our pot pie.
- Salt and black pepper: Salt and pepper are the only seasonings you need!
How to Make Homemade Chicken Pot Pie
Ready to tackle this easy chicken pot pie recipe? Start by sautéing the chicken pieces in a large skillet on medium-high heat. Once they’re golden brown remove them from the skillet.
Shake the cooked chicken pieces in a container with flour, salt, and pepper so they’re coated.
Sauté onion and garlic with butter in the same (now empty) skillet you used for the chicken. Once onion is translucent with some browning, add the flour coated chicken to the skillet for a minute or two, just until the flour is no longer white.
Stir in heavy whipping cream and frozen vegetables. Simmer on medium heat to soften the vegetables and thicken your sauce. Remove from heat and stir in the fresh parsley.
Pour the filling into a pie dish. Top with the pie crust. Rub a little whipping cream to the top of the crust so that it will get beautifully golden in the oven. (You can also use an egg wash but since we already have the whipping cream I prefer to use that.)
Use a sharp knife to create a few small slits in the top. Place in a preheated oven and bake! You’re going to be obsessed with the finished dish. A flaky crust and a creamy chicken filling make this the best chicken pot pie.
What Pie Crust is Best to Use?
I highly recommend using a Pillsbury pie crust. I purchase the crust that comes in a red box with two rolled crusts inside. We’re only using one for this recipe so you can store the second crust in the fridge for another time. I really can’t imagine a better store-bought crust. It’s flaky and buttery (but actually made without butter). Look for this crust in the refrigerator case at your grocery store. It’s usually located by canned biscuits and cinnamon rolls. You’ll love every bite of it.
Can Chicken Pot Pie Be Made Dairy Free?
To make this pot pie dairy free you’ll need to make two swaps:
Use a vegan butter like Earth Balance Organic Whipped Buttery Spread.
Skip the heavy whipping cream and instead go with an unsweetened unflavored dairy free coffee creamer. I like the unsweetened Almond Milk Creamer by Califia Farms. It’s every bit as thick as whipping cream! Although it’s unflavored you may notice a small difference in taste so feel free to add a little garlic powder or onion powder to the pot pie filling to adjust to your preference.
Ways to Customize Chicken Pot Pie
- Use steak or turkey instead of chicken.
- Add a variety of fresh herbs like rosemary, basil, and oregano.
- Play around with different vegetables. While I love the mix of carrots, corn, green beans, and peas you could use other frozen vegetables too like lima beans or chopped broccoli.
- Incorporate fresh sliced mushrooms or diced celery into the skillet while you’re sautéing the onion.
What to Serve with Chicken Pot Pie
Since chicken pot pie is classic comfort food I recommend serving it with the ultimate comfort side dish, mashed potatoes. I also love something green on my plate. My Sautéed Garlic Green Beans will be a yummy addition to your meal!
How to Store Leftovers
Want to enjoy this the next day or later in the week? Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
More recipes like this:
Slow Cooker Hearty Chicken Stew
Instant Pot Chicken & Vegetable Soup
Easy Homemade Chicken Pot Pie (with a Store-Bought Crust)
Ingredients
- 2 pounds chicken breasts, skinless and boneless, cut into 1-inch chunks
- 2 tablespoons olive or avocado oil
- 2 tablespoons butter, if dairy free, use vegan butter
- 1 white or yellow onion, diced
- 2 tablespoons garlic, minced
- ¼ cup all purpose flour
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cup + 1 tbsp heavy whipping cream, if dairy free, use unsweetened non dairy creamer
- 12 ounces frozen mixed vegetables, I use a bag of carrots, corn, green beans, and peas. No need to thaw.
- ½ cup fresh parsley, finely chopped
- 1 rolled refrigerated pie crust, not the shell, this goes on the top only and there is no crust on the bottom
Instructions
- Preheat oven to 400 degrees.
- Add oil to a large skillet. Heat on medium high. Once oil is hot, add your chicken pieces. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning and be mostly cooked.
- Toss your cooked chicken in a lidded container with flour, salt, and pepper. Give it a good shake so the flour coats the chicken pieces. Set aside.
- In the same skillet you used for your chicken (that's now empty), add butter, onion, and garlic. Use a spatula to scrape up all the good browned chicken bits stuck to the bottom of the pan. Sauté on medium to medium high heat until the onion is translucent with some browning, about 5 minutes.
- Add the flour coated chicken back to the skillet and cook, stirring frequently, for 1 to 2 minutes (just enough that the flour is no longer white).
- Add 1 1/2 cups of whipping cream and the frozen vegetables to the pan and stir. Lower your temperature to medium. Simmer uncovered for 4 to 5 minutes. Vegetables do not need to be completely warmed. They'll cook more in the oven.
- Remove pan from heat and stir in the parsley.
- Pour everything into a 9-inch pie plate (no need to grease the bottom). Add your pie crust to the top. Pinch the edges of the crust all the way around so the chicken and vegetables are sealed inside. Make four small slits in center of the crust. Rub your remaining 1 tablespoon of whipping creams on top of the pie. This ensures your crust will come out of the oven shiny and golden brown.
- Bake for 25 to 28 minutes. You'll know it's done when the top of the pot pie is a beautiful golden color.
- Remove from the oven and let it cool for 10 to 15 minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG! Enough said!
I made once a Chicken Pot Pie. I think I did it pretty well. But this one looks much better than the one I made back then. I will share your recipe on my Facebook page.
I made this last night for my husband and I.
We both LOVED this recipe. It turned out perfect. I will definitely make again and feel confident serving to guest.
Towards the end I put tin foil around the crust edges so they would not get too dark while the middle of pot pie still baking/browning.
Per your directions I think very important to let pie sit before slicing and serving.
Made this a ton of times now! So good!
So easy and yummy!!