This Easy Chicken Pot Pie Recipe combines tender seasoned chicken, peas, and carrots in a rich, creamy sauce tucked between two flaky pie crusts. Refrigerated crust keeps it simple enough for a weeknight while the double crust delivers buttery pastry in every serving.
Updated September 14, 2026: I've refreshed this post with clearer ingredient guidance, a shorter cooking overview, additional expert tips, and safer make-ahead instructions. The recipe was originally posted on April 6, 2013, and the photos were updated in October 27, 2025.
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I've been making and adjusting chicken pot pie since I started Simply LaKita in 2013. This version is the one my family asks for because it gives you that cozy, homemade flavor without requiring you to make pie dough from scratch.
It's hearty enough for Sunday dinner but still manageable on a weeknight, especially when you use refrigerated pie crust and frozen vegetables.
Let's get started!
Why You'll Love This Recipe
- Double the flaky crust: The creamy filling is tucked between a bottom and top pie crust.
- Homemade filling: Chicken, vegetables, stock, and heavy cream create a rich sauce without canned soup.
- Convenient shortcuts: Refrigerated crust and frozen peas and carrots save preparation time.
- Ready in under an hour: The entire dish takes about 55 minutes, including resting time.
- Easy to customize: Use chicken breast, chicken thighs, rotisserie chicken, or leftover turkey.
- Family-friendly comfort food: The familiar chicken, vegetables, and creamy gravy make this an easy crowd-pleaser.
Ingredients You'll Need
Here are a few helpful notes about the ingredients. See the recipe card below for exact quantities and complete instructions.
- Chicken breast: Cut boneless, skinless chicken breast into evenly sized pieces so it cooks at the same rate. Boneless chicken thighs can be substituted for richer flavor.
- Paprika, sage, and oregano: This simple seasoning blend gives the chicken warm, savory flavor.
- Olive oil: Used to brown the chicken and cook the vegetables.
- Onion and garlic: Build the savory foundation for the filling.
- Frozen peas and carrots: A convenient shortcut that can be added directly from the freezer.
- All-purpose flour: Combines with the vegetables and fat to thicken the sauce. Cook it briefly before adding the stock so the filling does not taste floury.
- Chicken stock: Forms the base of the gravy. Chicken broth may also be used.
- Heavy cream: Gives the filling its rich, creamy consistency. Whole milk works in a pinch, although the sauce will be less rich.
- Refrigerated pie crusts: Look for rolled pie dough rather than frozen pie shells. Keep the crusts cold until you're ready to assemble the pot pie.
- Egg: Brushing beaten egg over the top crust helps it bake with a shiny, golden finish.
👉🏾 See the recipe card below for exact quantities and full instructions.
Before You Cook, Read This
- Keep the pie crust cold. Warm dough becomes soft and difficult to handle. Chilled dough also bakes up flakier.
- Do not completely cook the chicken during browning. It will finish cooking as the pot pie bakes.
- Thicken the filling before assembling. It should lightly coat the spoon rather than look watery.
- Cool the filling before assembling the pie ahead of time. A hot filling can soften the bottom crust.
- Vent the top crust. The openings allow steam to escape and help prevent a soggy top.
- Let the pot pie rest before slicing. The filling needs time to settle and thicken.
How to Make Easy Chicken Pot Pie
Here's a short overview of the process. The recipe card below includes the exact quantities, oven temperature, timing, and detailed directions.
Step 1: Season and Brown the Chicken
Coat the chicken with the herbs and seasonings, then brown it in a hot skillet. Transfer it to a separate plate once the outside is lightly golden.
Step 2: Prepare the Creamy Filling
Cook the onion and garlic in the same skillet before adding the frozen vegetables. Stir in the flour, gradually add the chicken stock, and finish the sauce with heavy cream.
Step 3: Assemble the Double-Crust Pie
Fit one refrigerated pie crust into the baking dish or cast-iron skillet. Layer in the chicken and creamy vegetable filling, then cover everything with the second crust.
Step 4: Brush, Vent, and Bake
Seal the crusts, brush the top with egg wash, and cut openings for steam to escape. Bake until the crust is deeply golden and the filling is bubbling, then allow the pot pie to rest before serving.
LaKita's Expert Tips
- Cut the chicken evenly. Similar-size pieces brown and finish cooking at the same rate.
- Avoid overcrowding the skillet. Give the chicken enough space to brown instead of steam.
- Add the stock gradually. Slowly stirring it into the flour mixture helps prevent lumps.
- Use a metal or cast-iron pan when possible. It conducts heat well and gives the bottom crust a better chance to brown.
- Add frozen vegetables directly from the freezer. Thawing can release extra moisture into the filling.
- Use egg wash for color. It gives the top crust a glossy, golden finish.
- Protect the edges if necessary. Loosely cover the edges with foil if they brown before the center crust is finished.
- Look for visual signs of doneness. The crust should be deeply golden and the filling should bubble through the vents.
Variations and Substitutions
- Use rotisserie chicken: Substitute shredded cooked chicken and skip the browning step.
- Make turkey pot pie: Replace the chicken with leftover cooked turkey for an easy post-Thanksgiving meal.
- Change the vegetables: Use frozen mixed vegetables, corn, green beans, mushrooms, or diced potatoes. Keep the overall amount similar so the pie is not overfilled.
- Use chicken thighs: Boneless, skinless thighs provide richer flavor and stay especially tender.
- Make a single-crust pot pie: Add the filling directly to a greased baking dish and use pie crust only on top.
- Use puff pastry: Replace the top crust with thawed puff pastry. Puff pastry works best as a top crust rather than beneath the filling.
- Use whole milk: Substitute whole milk for the heavy cream for a lighter filling. The sauce will be slightly thinner.
Make-Ahead and Storage
Make-Ahead
For the safest make-ahead option, use fully cooked rotisserie chicken or completely cooked leftover chicken. Prepare the filling, allow it to cool, assemble the pot pie, cover it, and refrigerate for up to 24 hours.
Do not partially cook raw chicken and refrigerate it to finish cooking later. If using the original browned-chicken method, assemble and bake the pot pie immediately.
Refrigerator
Store leftover chicken pot pie covered in the refrigerator for up to three days.
Reheating
Reheat slices in a 325°F oven until hot for the best crust texture. The microwave works for individual portions, but the crust will be softer.
Freezing
A baked or unbaked pot pie made with fully cooked chicken can be frozen for up to two to three months. Assemble it with completely cooled filling, wrap it tightly, and freeze.
Thaw it overnight in the refrigerator before baking or reheating. If freezing it unbaked, wait to add the egg wash until you're ready to bake.
What to Serve With Chicken Pot Pie
Chicken pot pie is hearty enough to serve on its own, but a fresh or lightly seasoned vegetable makes a nice addition.
Frequently Asked Questions
Yes. Use shredded rotisserie chicken and skip the raw-chicken browning step. Stir the cooked chicken into the finished vegetable sauce before assembling the pie.
Absolutely. Substitute an equal amount of shredded cooked turkey. This makes an especially helpful recipe for Thanksgiving leftovers.
Use a metal or cast-iron pan, fully preheat the oven, and make sure the filling has thickened before assembling the pie. Avoid adding extra liquid or thawing the frozen vegetables first.
Yes, but use fully cooked chicken for a make-ahead pie. Cool the filling before assembling, cover the pie, and refrigerate it for up to 24 hours.
Yes. Frozen mixed vegetables, corn, green beans, mushrooms, or diced potatoes can be used. Cook firm vegetables such as potatoes before adding them to the filling.
Yes. Place thawed puff pastry over the filling and bake until puffed and golden. I recommend using it only for the top because it may become soggy underneath the filling.
The top crust should be deeply golden, the filling should bubble through the vents, and the chicken should reach a safe internal temperature of 165°F.
The flour may not have cooked long enough with the vegetables, or the sauce may not have thickened before assembly. The filling will also thicken as the baked pot pie rests.
📖 Recipe
Easy Chicken Pot Pie Recipe with Double Crust
Video
Equipment
- 1 cast iron skillet or oven safe pan
- 1 Large skillet
- 1 wooden spoon
Ingredients
- 1 ½ pounds chicken breast, cut into 1-inch cubes
- ½ teaspoon paprika
- ½ teaspoon dried sage
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and diced carrots
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 2 refrigerated pie crusts
- 1 egg, lightly beaten
Instructions
- Preheat the oven to 400 degrees F. Grab a large plastic storage bag and add in the 1 ½ pounds of chicken breast, ½ teaspoon paprika, ½ teaspoon dried sage, ¼ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Close or zip up the plastic storage bag and gently toss the chicken in the seasonings until fully coated.
- Add the seasoned chicken from the plastic bag to the skillet and allow it to cook for about 3 minutes before turning the chicken over to the other side. Allow it to cook for an additional 2 minutes before removing the tender chicken from the pan to a separate dish. Set aside.
- To the same skillet over medium-high heat, add the 1 cup chopped onion and allow it to cook for about 2 to 3 minutes until it begins to soften. Add the 2 cloves minced garlic and stir until it becomes fragrant (about 1 to 2 minutes) before adding the 1 cup frozen peas and carrots.
- Season with ¼ teaspoon salt and ¼ teaspoon ground black pepper and stir with a wooden spoon to combine. Evenly sprinkle the 2 tablespoons all-purpose flour over the vegetables and stir until a thick paste forms from the flour combining with the liquid from the vegetables.
- Slowly pour in the 2 cups chicken stock and stir to combine and smooth out the flour mixture. While stirring the sauce will begin to thicken after about 2 to 3 minutes. Stir in the 1 cup heavy cream and allow the chicken pot pie filling to heat up for 1 to 2 minutes before completely turning off the heat.
- For this recipe, I prefer to use a large cast iron skillet (at least 10-12 inches). It holds all of the ingredients well and allows for a flaky crust with a slightly crispy crust on the bottom.
- If you do not have a cast iron skillet, then you may use any large round oven-safe pan, large pie plate, casserole dish, or oven-safe skillet.
- Unfold and use a rolling pin to roll out 1 store-bought pie crust and place it on the bottom of the cast iron skillet. Top with the cooked chicken and spread evenly on top of the pie crust.
- Evenly pour the filling on top of the chicken and gently press it down to cover the chicken.
- Unfold the second crust and evenly place it on top of the skillet over all of the ingredients. Tuck any excess dough hanging over the side into the skillet and pinch to close with the bottom crust if possible.
- Using a small bowl, whisk 1 egg before using a brush to brush the top of the pie crust with the egg wash. Using a knife or kitchen shears cut 3 to 4 small slits in the center of the top crust of the unbaked pot pie to allow the steam a space to escape.
- Place the pot pie into the oven and bake for 20 to 25 minutes, until the top crust is golden brown and the filling should bubble and the chicken should reach 165°F. Carefully remove the chicken pot pie from the oven and allow it time to cool for 5 to 10 minutes before cutting with a sharp knife to serve. Enjoy!
Notes
- If not using cast iron, bake in a deep-dish pie plate, a 2-quart casserole, or any large oven-safe skillet.
- Add the frozen peas and carrots straight from the freezer, no need to thaw.
- For a lighter take, skip the bottom crust and add the filling directly to a greased baking dish and top with a single crust.
- Vent the top crust by cutting a few slits so steam escapes and the crust stays crisp.
- Let the pot pie rest 10 minutes before slicing so the filling sets and cuts cleanly.
- Short on time? Swap in about 3 cups cooked shredded rotisserie chicken and skip the stovetop browning step.
Did You Make This Recipe?
If you try this Easy Chicken Pot Pie, I'd love to know how it turned out. Leave a comment and star rating below, share a photo on Instagram and tag @SimplyLaKita, or save the recipe on Pinterest for your next cozy dinner.
Capelle says
Making this chicken Pot Pie recipe was simple and east. thank you for sharing. Also thank you for saving my taste buds from a frozen Tv dinner!
LaKita says
Haha I love this! So glad the recipe came through and saved you from the frozen aisle! 😄🍗🥧 Thanks so much for giving it a try, happy you enjoyed it! 💛