![['Close-up of a golden-brown Easy Chicken Pot Pie with flaky crust.', 'Side view of a delicious chicken pot pie, showcasing its filling and pie crust.', 'Juicy Easy Chicken Pot Pie, cut to reveal a hearty filling of chicken and vegetables.', 'Appetizing close-up of a homemade chicken pot pie with steam rising from the filling.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/easy-chicken-pot-pie_1_U1.webp)
Easy Chicken Pot Pie
A comforting and hearty chicken pot pie made with tender vegetables, shredded chicken, and flaky pie crusts, perfect for a cozy meal.
Ingredients
Vegetables
- 1 cup peeled and diced potato
- 3/4 cup sliced carrot
- 2/3 cup diced onion
Dairy & Seasonings
- 1/2 cup butter
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
Main Protein & Add-ins
- 3 cups shredded chicken from a rotisserie chicken
- 1 cup peas
- 2 refrigerated pie crusts refrigerated pie crusts
- 1 egg egg beaten with water (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- Cook potatoes and carrots in boiling water for 5-8 minutes, then drain.
- Melt butter and sauté onions for 2-3 minutes. Add seasonings, sprinkle flour, and cook 1 minute. Whisk in broth and milk, simmer to thicken.
- Stir in chicken and peas, then pour filling into pie crust. Cover with second crust, seal edges, and cut slits. Brush with egg wash.
- Bake for 30 minutes until golden brown.
Notes
Use a sharp knife to cut slits for steam to escape and prevent bubbling over.