Chicken Pot Pie
Chicken pot pie is the kind of comfort food that never goes out of style. Creamy, cozy, and packed with familiar flavors, it’s a meal that feels like a hug at the table.
Recipe Steps
This is a tried-and-true recipe from the Betty Crocker Cookbook, but to keep things simple, it uses cooked chicken or turkey and frozen vegetables. To simplify it further, I use premade pie crust or puff pastry. This makes it perfect for weeknights, using up leftovers, or feeding a crowd. Whether you bake it in classic pie pans or a family-style 9×13 dish, this chicken pot pie delivers the homemade comfort everyone loves without spending all day in the kitchen.
The chicken pot pie filling comes together quickly in one pot. It’s just as delicious made with premade pie crust or puff pastry, which keeps the recipe simple and approachable. This is a generous recipe that easily feeds a crowd or makes a cozy weeknight dinner with leftovers to enjoy later.
Below, I made the recipe with premade pie crust.
Here is a pot pie made with puff pastry.
Chicken Pot Pie
Equipment
- 2 9" Pie Pans or a 9x13 baking dish
- 1 pastry brush
Ingredients
- ⅓ C butter
- ⅓ C flour
- ⅖ C milk
- 1¾ C chicken broth
- 2½ - 3 C cooked chicken or turkey diced
- 1 onion diced
- 10 oz package frozen peas and carrots
- slat & pepper to taste
Crust
- 2 pkgs pre-made pie crust or puff pastry sheets
Egg Wash
- 1 egg beaten
- 1 Tbsp. water
Instructions
- Preheat the oven to 425°F.
- Dice the onion and cooked chicken or turkey. Set aside.
- Place the frozen vegetables in a colander and rinse under cool water to remove any ice. Drain well.
- In a heavy-bottom pot over medium heat, melt the butter. Whisk in the flour to form a roux.
- Add the diced onion, salt, and pepper. Continue whisking and cook for 1–2 minutes, until the onions begin to soften.
- Slowly whisk in the milk and broth. Continue whisking until the mixture comes to a low boil and thickens.
- Stir in the drained vegetables and diced chicken. Remove from heat and set aside.
Assemble the Pot Pie
- If using 9-inch pie pans, this recipe makes enough filling for two pies. If using a 9x13-inch baking dish, use two sheets of puff pastry rolled out and pressed together for the bottom, and two sheets for the top.
- Butter the pan well. Place the bottom crust in the pan, pressing it gently into place.
- For pie pans, fill each pan halfway with the chicken and vegetable mixture. For a 9x13 dish, pour all of the filling into the pan and spread evenly.
- Place the top crust over the filling. Seal the edges by crimping with a fork or pinching the dough together. Cut a small X in the top crust to allow steam to escape.
Baking the Pot Pie
- In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash evenly over the top crust.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F and continue baking for 20–35 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges begin to brown too quickly, loosely cover them with foil.
- Remove from the oven and let cool for 10–15 minutes before slicing and serving.
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
Affiliate Disclosure
This website includes affiliate links for products I genuinely love and use. If you click on a link and make a purchase, I may earn a small commission at no extra cost to you. Thank you for supporting my work!
