This Easy Chicken Pot Pie is perfect for those busy nights when you need a warm, comforting meal. It’s filled with tender chicken, veggies, and a creamy sauce, all tucked inside a golden crust!
I love how quick this recipe is! Just mix the ingredients, pop it in the oven, and you get a cozy dinner without fuss. Plus, leftovers are amazing for lunch! Yum!
Key Ingredients & Substitutions
Cooked Chicken: I like using rotisserie chicken for its convenience; it saves time and adds great flavor. If you have leftover chicken, that works too. You can also use turkey for a different twist!
Frozen Mixed Vegetables: Frozen veggies are quick and easy, which is perfect for busy nights. If you have fresh vegetables on hand, feel free to chop some carrots, peas, or green beans instead.
Butter: This helps make a rich sauce. If you want a lighter version, you could switch to olive oil or a non-dairy butter substitute for a healthier option.
Chicken Broth: For extra flavor, use homemade broth if you have it. Otherwise, low-sodium broth can be a healthier choice, and you can always enhance it with your favorite seasonings.
How Do You Create a Creamy Sauce for the Pot Pie?
Making a creamy sauce is probably the heart of this recipe. It brings everything together. Here are the steps to ensure your sauce turns out perfectly:
- Melt butter over medium heat, then stir in flour to create a roux.
- Cook the roux for a couple of minutes—this makes sure your flour doesn’t taste raw.
- Add chicken broth and milk gradually while whisking. This helps avoid lumps.
- Keep stirring until it thickens. You want it to coat the back of a spoon.
With this method, you’ll have a velvety filling that makes your pot pie extra comforting!
Easy Chicken Pot Pie Recipe for Busy Nights
Ingredients You’ll Need:
- 2 cups cooked chicken, diced (rotisserie chicken works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts), softened
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake. Overall, you’ll spend just under an hour getting a delicious meal on the table—perfect for those busy evenings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This way, it’ll be hot and ready when your pot pie is assembled.
2. Make the Creamy Filling:
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the flour, salt, black pepper, and garlic powder until everything is well combined—this creates a roux. Let this cook for about 1-2 minutes to get rid of the raw flour taste. Gradually whisk in the chicken broth and milk, mixing constantly until the sauce thickens and bubbles. This usually takes about 3-5 minutes.
3. Combine the Ingredients:
Once your sauce is nice and thick, stir in the cooked chicken and the frozen mixed vegetables. Mix everything together until the chicken and veggies are well coated. Remove the saucepan from the heat.
4. Assemble the Pie:
Roll out one of the pie crusts and place it into a 9-inch pie plate. Pour the creamy chicken and vegetable mixture into the crust, spreading it out evenly. Then, take the second pie crust and cover the filling. Pinch the edges to seal them shut and cut a few slits in the top crust to allow steam to escape while baking.
5. Bake and Cool:
Place the pie in the oven and bake for 30-35 minutes, or until the crust is golden brown and delicious. Once it’s done, take it out and let the pot pie cool for about 5 minutes before slicing. This helps the filling set a bit more.
Now you’re ready to enjoy a comforting, homemade chicken pot pie that’s perfect for busy nights!
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! A store-bought rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the chicken and it’s ready to use in the recipe.
What If I Don’t Have Frozen Mixed Vegetables?
No problem! You can substitute with any fresh vegetables you have on hand, like diced carrots, peas, or potatoes. Just make sure to cook them slightly before adding to the filling to ensure they soften while baking.
Can I Make This Pot Pie Ahead of Time?
Yes! You can prepare the filling and assemble the pie the day before. Just cover and refrigerate it, then bake it the next day. You may need to add an extra few minutes to the baking time if the pie is cold from the fridge.
How Do I Store Leftover Pot Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results, or microwave it in individual servings until heated through.
