Chicken Pot Pie is a comfort food favorite! Mix and match whatever vegetables you’d like in this recipe to create your own custom pot pie recipe that your family will love.
This chicken pot pie has a yummy, flaky crust with hearty meat, savory gravy and vegetables. Pot pie is a lot more simple to make than you might think. To start you’ll need two prepared pie crusts to create both a bottom and top crust. You can either make your own or use store bought. You will also need some cooked chopped chicken. Next, you will boil some veggies, and make a simple onion and broth gravy. Then, these will all come together in a prepared pie crust which you will bake for half an hour so that all those flavors can really mix together. You are going to love this pie, it’s the best!
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What vegetables can I put in my pot pie?
You can mix and match the vegetables you include in your pot pie according to your own personal taste preferences. Suggested vegetables include: carrots, onion, celery, peas, green beans, lima beans, and corn.
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Can I use turkey in this pot pie? Can I change it into a beef pot pie?
Yes. Turkey would go great in this recipe. If it’s leftover turkey, just measure out one and use in place of the chicken.
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Can I use this recipe for beef pot pie?
For beef pot pie, simply replace the chicken with cooked, chopped beef and replace the chicken broth with beef broth. Leftover pot roasts or steaks work well for this.
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Can I use canned chicken for chicken pot pie?
Yes. Canned chicken works great, as does left over chicken, or rotisserie chicken.
MAKE AHEAD INSTRUCTIONS: To make chicken pot pie ahead, cook your filling and prepare your pie shells. Store separately in the fridge until ready to assemble and bake.
FREEZER INSTRUCTIONS: Want to freeze your pot pie for cooking later? Assemble your pot pie as directed in the recipe and freeze immediately. When ready to bake, preheat your oven to 425 degrees. Bake, uncovered, for 15 minutes. Cover the pot pie with aluminum foil in order to prevent the crust from burning and continue baking for 30 to 35 minutes more, until center is hot.
If you like this recipe, check out some of our other classic comfort food recipes:
- Classic Sunday Pot Roast
- Momma’s Meatloaf
- No Fuss Chili
- Old Fashioned Chicken and Dumplings
- Stovetop Mac and Cheese
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
This is the simplest chicken pot pie recipe I’ve made but I think it’s the best. I increased the peas and carrots a bit . I also had some mushrooms I wanted to use up so included those . My pie bubbled over ,but I had placed it on a baking sheet so the drips were caught . I find it’s best to let the pie sit a bit before serving (if you can wait). Thanks Rachel for a great recipe .
This was very good, I had to improvise a little but it turned out delicious. Quick easy and will be making again.
hi Racheal what can I use as a substitute for the chicken broth?
You really want to use chicken broth in this recipe. The only other possible substitute is vegetable broth, though it will change the flavor a bit.
How would yellow onion affect the recipe?
You can use yellow onions in this.
Hello Rachel,, i have made the chicken pot pie and it is absolutely delicious. All your recipes are so good . Thank you so much .Have a nice day ?
Always love and trust your recipes! I can tell you take the time to test them to perfection!!
What recipe did you use for the pie crust? The crust looks perfect!
Love this yum yum!