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Homemade but Easy Chicken Pot Pie

A warm, creamy, and comforting chicken pot pie made with tender chicken, hearty vegetables, rich gravy, and a golden flaky crust. Easy to assemble, family-friendly, and perfect for cozy dinners or meal prep.
Print Recipe
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 cup peas and carrots frozen or fresh
  • 1/2 cup corn optional
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 2/3 cup milk or heavy cream
  • 1 refrigerated pie crust or puff pastry
  • 1 egg beaten (egg wash)

Method
 

  1. Preheat oven to 425°F (220°C).
  2. In a large skillet, melt the butter over medium heat and add the flour, whisking to form a roux.
  3. Slowly add chicken broth while whisking until smooth and thickened.
  4. Add milk, salt, pepper, garlic powder, onion powder, and thyme.
  5. Stir in the cooked chicken, peas, carrots, and corn. Let simmer for 3–4 minutes.
  6. Pour the mixture into a pie dish.
  7. Place the pie crust over the filling, sealing edges and cutting small slits for steam.
  8. Brush with egg wash for a golden finish.
  9. Bake for 25–30 minutes or until golden brown and bubbling.
  10. Let cool for 10 minutes before slicing and serving.

Notes

• Rotisserie chicken works perfectly for this recipe.
• Puff pastry can replace pie crust for an extra flaky top.
• Add diced potatoes for a heartier pot pie.
• For a richer filling, add 1–2 tablespoons of cream cheese.
• To make ahead, assemble the pot pie and refrigerate for up to 24 hours before baking.
Nutrition per serving (approx.): Carbs 33g – Protein 22g – Fat 24g – Fiber 3g

🔸 Recipe Times & Servings

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 6 servings
  • Calories: 410 per serving