Easy Chicken Pot Pie - Ambers Kitchen Cooks (2024)

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One of my husband’s favorite foods is chicken pot pie, so we have tried quite a few pot pies over the years, and I’m pretty confident that this one is the BEST recipe! It’s indulgent and comforting, but filled with yummy vegetables and whole-food ingredients. Everyone who has tried it says it’s their favorite! This Easy Chicken Pot Pie recipe makes TWO pies– perfect to feed your hungry tribe or give the second away! But if you only want one pie, you can half the recipe using the measurements I’ve provided below.

EASY CHICKEN POT PIE

Chicken pot pie might seem a little intimidating to make all on your own at first, but I promise you, it is easy! I’ll walk you through all the steps of making this, and you’ll be so impressed with yourself once you have a glorious, freshly baked pie in front of you.

This recipe makes two pot pies, so if you have a huge family it will feed all of you, or you’ll have some for tomorrow’s dinner. If you don’t need two pies for your family, you can give one to a neighbor (Imagine if someone showed up on YOUR doorstep and gifted you a chicken pot pie!) or half the recipe to only make one pie.

INGREDIENTS FOR EASY CHICKEN POT PIE

I like to fill my pot pie with veggies so there is some color and a little difference in texture. I also like to keep the seasonings simple with just dried thyme and salt and pepper. To make this recipe, you’ll need:

• Potatoes
• Carrots
• Butter
• Onion
• All-purpose flour
• Salt
• Dried thyme
• Pepper
• Chicken broth
• Milk
• Cooked chicken (you can cook your own chicken or cut up some rotisserie chicken
• Frozen peas
• Frozen corn
• Refrigerated pie crust (or you can make your own crust, but using a store-bought pie crust makes this recipe easy!)

HOW TO MAKE HOMEMADE CHICKEN POT PIE

STEP 1: BOIL POTATOES AND CARROTS

Place your sliced potatoes and carrots in a large pot and cover them with water. You don’t need to fill up your pot all the way, just fill it until they are covered.

Bring the water to a boil and let simmer for a few minutes. It could take anywhere from 5-10 minutes for the veggies to become soft. Drain the water out of the pot and set the veggies aside.

STEP 2: MAKE THE FILLING

To make this filling, you’ll start by sauteeing the onions in butter, and making a roux. Once you have sauteed the onions until they are soft, add the flour and seasonings into the melted butter and onion mixture. This will create a thick paste that will become the base of your chicken pot pie filling.

Slowly pour in the broth and the milk, whisking constantly, so that the sauce isn’t clumpy. Once you have added all of the liquid in, let that cook until thickened. This could take as little as a few minutes or as long as 20 minutes, depending on your stove and lots of other factors that I won’t get into now. A good way to test if the sauce is thick enough is to see if it coats the back of a spoon. Add in the chicken and the veggies and stir to combine.

STEP 3: ASSEMBLE

Prepare two 9-inch pie pans by spraying them with cooking spray. Line the pans with your unbaked pastry crust.

Pour half of the filling in each, spreading it out so that it is even across the pie.

Once the pies are filled, top them with the remaining pie crusts. There will probably be some excess pie crust that hangs off the edges of the pie plate. You can trim that off or tuck it under. Crimp the edges however you like.

Make an egg wash by beating one egg in a bowl. Brush that all over the top crust of each pie using a pastry brush. Make a few slits in the top of the pie using a sharp knife to allow the steam to escape. If you don’t do this your pie could explode!

STEP 4: BAKE!

Bake your chicken pot pies at 425 F for 35-40 minutes. You can rotate the pies halfway through to gain a more even golden brown color on the top crust. Once they’re done, let them cool for at least 10 minutes before you dig in. Letting them cool allows for a more set filling that doesn’t spill out everywhere when you try to get a slice, but I know it’s hard to resist digging right in. Enjoy this homemade chicken pot pie and feel so proud of yourself!

CAN I FREEZE THIS RECIPE?

Yes, absolutely you can! This dish freezes super well! You have a couple of options. You can freeze the prepared filling, thaw it a few hours before you want to eat, prepare the pie with a fresh pie crust, and bake as directed.

If you want to prepare the whole pie, you can freeze it all, unbaked, and pop it in the oven once it has thawed for a bit.

HOW TO HALF THE RECIPE

If only you want to make one pie, you can use these measurements and follow the instructions in the original recipe:

• 1 cup peeled potatoes, cut into bite-size chunks
• 3/4 cups carrots, peeled and sliced
• 1/2 cup butter (1 stick)
• 1/3 cup chopped onion
• 1/2 cup all-purpose flour
• 7/8 teaspoons salt
• 1/2 teaspoon dried thyme
• 3/8 teaspoons pepper
• 1 1/2 cups chicken broth
• 3/4 cup milk
• 2 cups cubed cooked chicken
• 3/4 cus frozen peas
• 1/4 cup frozen corn
• 1 package refrigerated double pie crust (or your favorite home-made recipe)

MORE CHICKEN RECIPES

If you love this recipe, try out some of my favorite chicken recipes on my blog.

CHICKEN ENCHILADAS

COCONUT LIME CHICKEN SOUP

CROWD PLEASING BAKED CHICKEN AND RICE

HAPPY COOKING!

I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN