Savory pies aren’t just a thing of the past (though they are a very old-school recipe!), we adore hearty savory pies. Over the years, we’ve shared recipes for Vegetable Pot Pie, Skillet Pot Pie, Turkey Pot Pie, and even Chicken Pot Pie Soup. Today, we’re going for the most familiar, a truly all-American, truly easy Chicken Pot Pie recipe that is made (mostly) from scratch! Tons of chicken and veggies baked inside a buttery crust (homemade or store-bought) make for a really cozy, comforting dinner, and one that’s easy to make ahead and freeze, too. The creamy sauce for the filling may sound a little intimidating, but it’s simply made; just a little whole milk, thickened with flour. Easy peasy! We created this recipe to be super user-friendly, we promise.
Key Ingredients
- Chicken: Chicken is key here, obviously, but we’re calling it out because you’ll have some decisions to make. You can cook chicken specifically for this recipe — our Shredded Chicken Recipe only takes about 30 minutes — or you could use the meat from a store-bought rotisserie chicken to save yourself some time.
- Pie crust: You’ll need two pie crusts — one for the bottom crust and one to go on top of the chicken filling. Our All-Butter Pie Crust recipe would work beautifully here, but store bought crusts work great and save you a ton of time. It’s up to you — what do you have time for today?
- Frozen peas: In addition to the carrots and onions, peas are a must, and we really prefer frozen peas to canned peas. Canned peas just don’t taste as good.
- Whole milk: No subs on this one, please! The whole milk is a really important ingredient because it’s the key to making the chicken filling have that signature creamy, slightly thick sauce. Don’t use anything less than whole milk, but you could add a little heavy cream if you want to make it even thicker.
To Make Ahead
You can make a lot of the elements of this recipe ahead of time so that all that’s left to do on the day you want to serve it is assemble and bake!
- The crust: If you’re making it from scratch, you can make the pie crust up to 3 months in advance and freeze it.
- The filling: The chicken pot pie filling can be made a day ahead of time and stored in the fridge. The next day, simply assemble the pot pie, bake and enjoy!
To Freeze
Pot pie freezes really well, so it’s great for giving as gifts, for meal trains, or for stocking your very own freezer. Simply make sure to bake the pot pie in a freezer-safe container, and instead of eating it (hard, we know) let it cool and wrap it tightly in plastic wrap and then foil. Label it with a “good until” date, and freeze it for up to 3 months. When you’re ready to eat it, thaw it in the fridge, unwrap it, cover it with a fresh layer of foil and bake it in a 400°F oven until it is warmed through.
More Pot Pie FAQs
- Is the bottom crust totally necessary? Nope! You can left it out if you want.
- Can I use biscuits instead of crust? Sure, you could do that. This recipe wasn’t tested that way, but if you’re confident in the kitchen, you could even try using our filling recipe and topping it with biscuits instead of pie crust.
- What should I serve with pot pie? Pot pie is really an all-in-one meal (yay for those!). But, if you want to serve it to company, it can be nice to serve it with a simple side, like a fresh Green Salad, or simple Green Beans. We love to pair it with an equally all-American dessert, too, like Peach Cobbler or Berry Shortcake.
More Easy, Cozy Chicken Dinners
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