I could eat this chicken pot pie every day for the rest of my life. Okay, maybe I’m being a little hyperbolic, but it’s definitely one of those recipes that I can eat for days in a row and I’ll still be sad once the leftovers are gone. Because when a food makes you feel this cozy and good, how can you not want it in your life every day? Either way, I guarantee this scrumptious homemade chicken pot pie recipe is going to be made on REPEAT in my house all through the fall and winter.
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What is Chicken Pot Pie?
Chicken pot pie is the quintessential comfort food for fall and winter. It starts with a deliciously flakey pie crust and is filled with a rich and saucy chicken gravy, chunks of tender chicken, and a medley of colorful vegetables. It’s everything you could want in a meal in one single recipe!
Ingredients for Chicken Pot Pie
This recipe is pretty flexible, allowing you to take some shortcuts if you need to make the prep easier, or you can do everything from scratch to make this pie an ✨EVENT✨! Here’s what you’ll need to make homemade chicken pot pie:
- Chicken: I used boneless, skinless chicken breast because I love the way the tender white meat compliments the diced vegetables, but if the budget is tight you can also use boneless, skinless thighs.
- Vegetables: This recipe starts with a sautéed onion to create a savory base for the chicken gravy, and then frozen vegetables are added later to round out the colors, textures, and flavor of the chicken pot pie filling. Frozen vegetables are a huge shortcut because they’re already chopped and partially cooked!
- Butter and Flour: A simple butter and flour roux thickens the gravy and makes the pie filling extra rich.
- Chicken Broth and Milk: The gravy is made with a combination of chicken broth and milk so that it’s extra flavorful AND creamy. We use Better Than Bouillon to make our broth, which is extra flavorful and contains a decent amount of salt to flavor the gravy.
- Seasoning: The chicken pot pie filling is seasoned with thyme, sage, salt, and pepper. These herbs perfectly compliment the chicken and smell absolutely divine as it bakes! The amount of salt needed will depend on the salt content of your broth.
- Pie Crust: You can use a store-bought pie crust to make this recipe faster and easier, or go all out and use a homemade pie crust.
- Egg: If you want your top crust to be extra shiny and beautiful, you can brush the crust with whisked egg before it goes into the oven. This is optional but it really does make the pie stunning!
Do I Need to Blind Bake the Crust?
When using our 3-ingredient pie crust recipe and a glass pie plate, our chicken pot pie baked to perfection with a golden brown flakey bottom crust without having to pre-bake the bottom crust because the filling isn’t very wet. Blind baking the crust would also make it difficult to connect the top crust and bottom crust after adding the filling because the bottom crust will be hard and cooked.
Shortcuts for Chicken Pot Pie
This chicken pot pie recipe is quite flexible, so you can make it 100% from scratch, or take a few shortcuts on busy weeknights. Here are a few ways to make this recipe faster and easier:
- Use Pre-Cooked Chicken: This recipe is a great way to use up leftover rotisserie chicken, or leftover turkey from Thanksgiving! Just add the pre-cooked chicken (or turkey) to the filling when the instructions say to add the cooked chicken back to the gravy with the herbs and spices.
- Use a Different Crust: Making a homemade pie crust is the “from scratch” version, but you can use a store-bought double pie crust to save time and effort, or you can even just top the skillet full of chicken and vegetables with your favorite biscuits and bake it that way!
- Use Frozen Vegetables: I did use a bagged mix of frozen vegetables below so I could do less chopping, but if you wanted to use fresh vegetables simply swap the frozen vegetables with 1-2 carrots, about ½ cup corn kernels, ½ cup chopped green beans, and ½ cup peas. You could also use other vegetables, like mushrooms or celery.
Chicken Pot Pie
Servings 8Ingredients
- 1 boneless, skinless chicken breast (about ⅔ lb.) ($3.33)
- 1 Tbsp cooking oil ($0.04)
- 1 yellow onion ($0.38)
- 4 Tbsp butter ($0.50)
- 4 Tbsp flour ($0.04)
- 1 cup chicken broth ($0.13)
- 1/2 cup whole milk ($0.10)
- 1/4 tsp dried thyme ($0.03)
- 1/4 tsp rubbed sage ($0.03)
- 1/4 tsp black pepper ($0.02)
- 3/4 tsp salt ($0.05)
- 12 oz. frozen mixed vegetables ($1.25)
- 1 double pie crust ($2.34)
- 1 egg (optional) ($0.20)
Instructions
- Preheat the oven to 350ºF. Cut the chicken breast into ½-inch pieces.
- Heat a deep skillet or Dutch oven over medium heat. Once hot, add the cooking oil and diced chicken. Cook just until the chicken is cooked through. Remove the chicken from the skillet.
- While the chicken is cooking, dice the onion. After removing the chicken from the skillet, add the diced onion and butter. Sauté the onions in the butter until softened.
- Sprinkle the flour over the onions in the skillet and continue to cook and stir for two minutes more. It's okay if the flour begins to coat the surface of the skillet, but don't let it burn.
- Add the chicken broth and milk to the skillet. Whisk to combine and dissolve any flour off the bottom of the skillet. Let the liquid come up to a simmer, at which point it will thicken into a gravy.
- Add the cooked chicken back to the skillet along with the thyme, sage, salt, and pepper. Stir to combine.
- Finally, add the frozen mixed vegetables and allow them to heat through in the gravy, stirring occasionally, just until the gravy begins to simmer again. Remove the skillet from the heat.
- Place your bottom crust in a 9-inch pie plate. Prick the bottom several times with a fork. Transfer the chicken, vegetable, and gravy mixture into the pie crust.
- Add the top crust and crimp the edges closed. Brush a light layer of whisked egg over the surface of the pie crust (optional). Use a knife to cut large vents in the top of the crust.
- Bake the chicken pot pie for 45-50 minutes, or until the crust is golden brown and flakey. The baking time may vary depending on the type of crust and pie plate used.
See how we calculate recipe costs here.
Equipment
- Glass Pie Plate
- Measuring Cups Spoons
- Whisk
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!If you love Chicken Pot Pie then you’ve got to try our Chicken Pot Pie Soup recipe next!
How to Make Chicken Pot Pie
Preheat the oven to 350ºF. Dice one boneless skinless chicken breast into ½-inch pieces and season with a pinch of salt and pepper. Heat a deep skillet or Dutch oven over medium. Once hot, add 1 Tbsp cooking oil and the diced chicken breast. Cook the chicken pieces just until cooked through (do not over cook).
While the chicken is cooking, dice one yellow onion. Remove the cooked chicken from the skillet and add the diced onion and 4 Tbsp butter. Sauté the onions in the butter over medium heat until softened.
Once the onions are soft, sprinkle in 4 Tbsp of all-purpose flour. Continue to cook and stir for about two minutes more. It’s okay for the flour to begin to coat the bottom of the skillet, just make sure it doesn’t begin to burn.
Add one cup of chicken broth and half a cup of whole milk to the skillet. Whisk to combine and dissolve any flour off the bottom of the skillet.
Allow the liquid to come up to a simmer, at which point it will thicken into a nice gravy.
Add the cooked chicken back to the skillet along with ¼ tsp dried thyme, ¼ tsp rubbed sage, ¼ tsp black pepper, and ¾ tsp salt. Stir to combine.
Stir in one 12oz. bag of frozen mixed vegetables. Allow the gravy mixture to heat through and come back up to a simmer, stirring occasionally. Once fully heated through and simmering, remove it from the heat.
Place the bottom crust into a pie plate and prick it several times over the bottom with a fork. Fill the pie crust with the chicken pot pie filling.
Add the top crust and crimp the edges closed. Brush the top of the pie with a thin layer of whisked egg. Use a knife to cut large vents into the top of the pie crust.
Bake the chicken pot pie for 45-50 minutes, or until the pie crust is golden brown and flakey and the filling is bubbling up slightly through the vents. Total cooking time may vary depending on the type of crust and pie dish used. The filling is fully cooked before going into the pie, so adjust the baking time based on the crust.
Let the pie cool for about 10 minutes before slicing and serving.
Not giving this particular recipe 1 star, however I was searching for the chicken pot pie skillet meal w cheddar chive biscuit topping and couldn’t find it. I’m very upset because it was a crowd favorite. Why did you remove it?? Please bring it back!
That particular recipe is vegetarian, but perhaps you’ve just added chicken to it in the past. I just emailed you the recipe!
The perfect Chicken pot pie. Just like Mom used to make.
Didn’t taste like a real chicken pot pie to me, was too Italian seasony if that makes sense, I had to add a ton of extra spices to make it not bland and gross, I don’t think I’d use this recipe again unless I put biscuits on top instead.
Love these Recipes. So much
Great! Just like my mom makes it. It tastes great without the spices too, I don’t always have them and salt pepper is just as good. I use about half the veggies and add a diced potato for the other half. I boil it first.
I used a rotisserie chicken and mixed vegetables. Awesome recipe. Very tasty. Family loved it.
Delicious and super easy to make!!
The best, so easy and tasty. Thank you! My family loved it. I’ve been following your blog for many years Beth and your recipes are always my favorite!
Thank you!
one of the all time greats of this website
Didn’t have a round pie pan, so I made it in a square pan. Came out great! Nice recipe and easy to make.
All the food looks amazing and tasty.
So delicious. Easy to make gluten free.
How can you make gluten free? Is there a pie crust that is gluten free? What flour do you use for Roux to make gluten free?
My granddaughter is gluten free!
I usually use either Trader Joe’s or Whole Foods or Kinnikinnik gluten free pie crust. I can make my own, but it’s easier to buy one because gf pie crust can be an enormous pain to make and doesn’t always behave well. And I thicken the gravy with either sweet rice flour (Mochiko) or any all purpose gluten free flour blend; I usually have Trader Joe’s on hand or sometimes Pamela’s or Bob’s Red Mill or King Arthur, but any all purpose gf one works, i.e. not almond flour or coconut flour or plain rice flour. Some thicken sauces with cornstarch, but I think Mochiko or all purpose gf flour give a better texture.
So easy. So tasty. I’m putting this one in my regular rotation for when I have leftover chicken.
I roasted a chicken the other night and had half leftover, which I shredded. For the rest I increased the recipe by half, upped the herbs slightly, and used King Arthur Baking’s hot water pastry crust (also increased by half) in a 12″ cast iron. With the bigger pan it took almost full hour to cook, but it was perfect.
I don’t think I’d change a single thing next time.
Really good pot pie. I had trouble with not having enough gravy and it almost got too thick. Added a little extra milk.
If I want to freeze this, do i freeze before baking, and then how long should it thaw when ready to bake? I just made this for dinner today, but thinking ahead for easily dinners. Thank you!
I would freeze the crust and filling separately and then assemble after thawing it overnight. XOXO -Monti